• Salted Caramel Apple Sheet Cake

    How to make Salted Caramel Apple Sheet Cake

    Yield: 36 servings

    Prep Time: 15 minutes

    Cook: 20 minutes


    For the cake:

    2 cups (254 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (200 grams) granulated sugar
    1 cup (200 grams) lightly packed light brown sugar
    1 teaspoon ground cinnamon
    2 sticks (227 grams) unsalted butter
    1/2 cup (120 ml) buttermilk
    2 large eggs
    1 teaspoon vanilla
    2 cups (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples)

    For the glaze:

    1 stick (113 grams) unsalted butter
    1/4 cup (60 ml) milk
    3 cups (375 grams) powdered sugar, sifted
    1/2 teaspoon vanilla extract
    1/4 cup salted caramel sauce (homemade or store-bought)


    Make the cake:

    Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan.

    In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.

    In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples.

    Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a half sheet pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 10 to 15 minutes.

    Make the glaze:

    Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over the warm cake. Let set for about 15 minute before slicing and serving.

    Adapted from Chef in Training

  • Loaded Leftover Mashed Potato Balls

    How to make Loaded Leftover Mashed Potato Balls

    Yield: about 24 balls

    Prep Time: 15 minutes

    Cook: 15 minutes

    You may need to adjust the ingredients depending on the consistency of your leftover mashed potatoes. If the mixture looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until it comes together.


    3 cups chilled leftover mashed potatoes
    2 tablespoons chopped green onions
    2/3 cup shredded cheddar cheese
    4 strips crisp-cooked bacon, crumbled into 1/2-inch pieces (you can also use cubes of leftover ham!)
    2 large eggs, lightly beaten and divided
    3 tablespoons flour
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon garlic powder
    1 1/2 cups panko bread crumbs
    Salt, for sprinkling
    Sour cream, for serving


    Preheat the oven to 400°F.

    In a large bowl, stir together the mashed potatoes, green onion, cheese, bacon, 1 egg, flour, pepper, and garlic powder until combined.

    Roll into balls roughly 1 1/2-inches in size. Place the beaten egg in a shallow pan. Place the panko in a shallow pan. Dip each potato ball in the egg then cover completely in bread crumbs. Place on a greased baking sheet and spray briefly with olive oil or nonstick cooking spray.

    Bake for 12 to 15 minutes, or until crisp on the outside. It may not brown very much but will still get crispy.

    Serve alongside sour cream garnished with additional chopped green onions.

  • Thanksgiving Recipes
  • How to Make Apple Roses

    How to make Apple Roses

    Yield: 6 individual pastries

    Prep Time: 25 minutes

    Cook: 1 hour 5 minutes


    2 apples (pink lady, braeburn, or honeycrisp)
    Juice of half a lemon
    2 tablespoons brown sugar
    2 tablespoons unsalted butter, melted
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 sheet puff pastry, thawed
    Flour, for dusting
    3 tablespoons apricot or strawberry preserves
    Powdered sugar, for dusting


    Preheat the oven to 375°F. Grease a standard muffin tin.

    Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.

    Microwave the slices for 45 seconds, or until soft and pliable enough to mold.

    Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.

    In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pies and place in the muffin tin.

    Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed.

    Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.

  • How to Make Crusty Bread Rolls

    How to make Crusty Bread Rolls

    Yield: 8 rolls

    Prep Time: 5 minutes

    Cook: 3 hours 30 minutes

    You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.


    2 1/2 cups (11.3 ounces) bread flour
    1/2 teaspoon instant yeast
    1 teaspoon fine salt
    1 1/4 cups (10 ounces) lukewarm water


    In a large bowl combine all the ingredients. Stir until the mixture is thick and sticky. No kneading is necessary!

    Cover with plastic wrap and let rise until puffy and bubbly on top, about 3 hours. MAKE AHEAD: Alternatively, you can also let the dough rise overnight in the fridge.

    Using a scraper, fold the dough over about 12 times, adding enough flour so that it doesn’t stick. Use the scraper to cut the dough into 8 equal pieces. Flour your hands before shaping each piece into a ball.

    Place the dough balls on a parchment-lined baking sheet and cover with a clean towel. Let rise until puffy, about 35 minutes. Meanwhile, preheat the oven to 450°F.

    Bake for 20 to 25 minutes, or until golden brown. Serve warm.

    MAKE AHEAD: Store bread rolls in a container at room temperature for up to 2 days or in the freezer for up to 1 month and re-crisp in a 325°F oven for 5 minutes from room temperature or about 15 minutes from frozen.

    Adapted from Jenny Can Cook

  • Southwest Cornbread Chorizo Stuffing with Avocado

    How to make Southwest Cornbread Chorizo Stuffing with Avocado

    Yield: 6 servings

    Prep Time: 25 minutes

    Cook: 1 hour 15 minutes


    For the jalapeno cornbread:

    2 large eggs
    1 cup buttermilk
    1 1/2 cups yellow cornmeal
    1 cup all-purpose flour
    1/4 cup granulated sugar
    1 tablespoon baking powder
    1 teaspoon fine salt
    6 tablespoons unsalted butter, melted and cooled
    2 medium jalapeno peppers, seeded and finely chopped

    For the stuffing:

    1 pound fresh Mexican chorizo (casings removed)
    1 medium yellow onion, finely chopped
    1 medium carrot, peeled and finely chopped
    1 celery stalk, finely chopped
    3 cloves garlic, minced
    1/2 cup frozen corn kernels, preferably fire-roasted
    2 tablespoons chopped fresh cilantro
    Kosher salt and freshly ground black pepper
    1 large egg, beaten
    1 cup low-sodium chicken stock

    For the topping:

    2 fresh Avocados from Mexico, peeled, diced, and divided
    1/4 cup sour cream


    Make the cornbread:

    Preheat the oven to 375°F. Spray an 8 by 8-inch baking pan with nonstick cooking spray.

    In a medium bowl beat the eggs then whisk in the buttermilk.

    In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk mixture to the dry ingredients and stir until just combined. Stir in the melted butter and jalapeno peppers.

    Pour the batter into the prepared baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, about 25 minutes. Cool the corn bread in the pan on a wire rack for 10 minutes before turning the bread out onto the rack to cool completely. Dice into medium cubes. If time permits, let the diced corn bread sit out for up to a day before making the stuffing.

    Make the stuffing:

    Preheat the oven to 350°F. Spray a clean 8 by 8-inch baking pan or similarly shaped 2 quart baking dish with nonstick cooking spray.

    Heat a large skillet over medium heat and add the chorizo. Cook, breaking it up, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the vegetables have browned and are softened, about 10 minutes. Add the corn kernels and cilantro and stir to combine. Season to taste with salt and pepper.

    In a large bowl toss the diced cornbread with the egg and chicken stock. Add the chorizo mixture and stir until well combined. Pour the mixture into the prepared baking pan. Make ahead: Stuffing can be assembled without the stock and egg 4 hours ahead and kept, loosely covered, at room temperature. Toss in the egg and stock just before baking.

    Bake until heated through and golden brown, about 25 minutes.

    Make the topping:

    Just before the stuffing is done baking, puree 1 diced avocado with the sour cream with a blender, food processor, or immersion blender until very smooth.

    Drizzle the avocado sour cream mixture all over the baked stuffing. Top with the remaining diced avocado and serve immediately.

  • Turkey Pot Pie Soup

    How to make Turkey Pot Pie Soup

    Yield: 6 servings

    Prep Time: 10 minutes

    Cook: 30 minutes


    1 tablespoon butter
    1 small yellow onion, diced
    2 celery stalks, diced
    1/4 cup all purpose flour
    2 russet potatoes, peeled and diced
    1 tablespoon chopped fresh sage
    1/2 teaspoon freshly ground black pepper
    2 cups low sodium chicken broth
    1 cup half-and-half
    2 carrots, peeled and diced
    3 cups shredded leftover turkey meat
    1 tablespoon chopped fresh parsley
    1 1/2 teaspoons kosher salt


    Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.

    Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.

  • Chocolate Caramel French Silk Pie

    How to make Chocolate Caramel French Silk Pie

    Yield: about 8 servings

    Prep Time: 30 minutes

    Cook: 7 hours 50 minutes

    The corn syrup in the caramel helps keep the caramel from crystalizing and keeps it nice and smooth and soft since the pie must be chilled.


    For the crust:

    20 Oreo cookies (regular-stuffed, keep filling intact)
    3 tablespoons unsalted butter, melted

    For the caramel:

    1 1/2 cups granulated sugar
    3 tablespoons light corn syrup
    1/4 teaspoon fine salt
    6 tablespoons unsalted butter
    6 tablespoons heavy cream
    1 tablespoon sour cream

    For the filling:

    2/3 cup granulated sugar
    2 large eggs
    4 ounces unsweetened chocolate, melted
    1 teaspoon vanilla extract
    5 tablespoons unsalted butter, at room temperature
    2/3 cup heavy cream
    2 teaspoons confectioners’ sugar

    For the topping:

    1 cup heavy cream
    2 tablespoons confectioners’ sugar
    1 teaspoon vanilla extract
    Chocolate shavings, if desired


    Make the crust:

    Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.

    Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

    Make the caramel:

    In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.

    Make the filling:

    In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

    Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

    In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.

    Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.

    Make the topping:

    Use an electric mixer to beat the cream, sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings.

  • Slow Cooker Turkey Breast

    How to make Slow Cooker Turkey Breast

    Yield: about 6 servings

    Prep Time: 10 minutes

    Cook: 5 hours 30 minutes

    The cook time will vary depending on the size of your turkey and your slow cooker.


    1 large onion, quartered
    1 (5 to 7 pound) bone-in whole turkey breast with skin
    3/4 cup low sodium chicken broth
    2 bay leaves
    1 1/2 teaspoons kosher salt, plus more for the gravy
    2 teaspoons garlic powder
    2 teaspoons onion powder
    1 tablespoon dried thyme
    1 tablespoon dried rosemary
    1 tablespoon dried sage
    1 tablespoon cornstarch
    Freshly ground black pepper, to taste


    Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage.

    Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.

    Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.

    Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.

    Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.

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