Cooking & Company with Lisa Marie (2024)

23/11/2024

Drinks Fall
Warm Honey Cider by Jamie Deen

Ingredients
2 cups apple cider
1/2 cup Honey Lemon Syrup
Juice of 1/2 lemon

Honey Lemon Syrup
1 cup honey
Two 3-inch strips lemon zest
Juice of 1 lemon

Directions
Add the apple cider to a medium saucepan and bring to a light simmer. Stir in the Honey Lemon Syrup and lemon juice. Divide into 2 mugs and serve hot.

Honey Lemon Syrup
Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes.
Squeeze in the lemon juice, and then remove from the heat. Remove the lemon zest and cool completely before using.
Cooking & Company with Lisa Marie

23/11/2024

Butternut Squash & Apple Stuffing

This is a savory and sweet stuffing without all of the fat and calories of a traditional recipe.

Ingredients
1 medium butternut squash (about 2½ lbs–3 lbs / 750 g–1 kg)
3 Granny Smith apples, cored
½ cup (125 mL) butter, softened (1 stick)
2 medium onions, finely chopped (about 2 cups / 500 mL)
5 stalks celery, finely chopped (about 2 cups / 500 mL)
1 tbsp (15 mL) fresh sage, finely chopped
1 tbsp (15 mL) fresh thyme, finely chopped
3 cups (750 mL) low–sodium chicken, turkey, or vegetable stock
2 eggs
¼ cup (50 mL) fresh parsley, chopped
16 cups (4 L) ½” (1 cm) day–old, cubed French or Italian white bread (16 oz / 454 g loaf)
½ cup (125 mL) pomegranate seeds (optional)

Directions
1. Preheat the oven to 375°F (190°C).
2. Cut the neck of the butternut squash from the body, reserving the body for another use. Peel the neck and spiralize with the ribbon blade (not comb blade) of the Veggie Spiralizer. Then spiralize the cored apple.
3. Melt the butter in a 12” (30 cm) skilletover medium heat. Add the onions, celery, sage, and thyme and cook for 3 minutes. Add in the butternut squash and apple. Cook and stir occasionally for 5–7 minutes or until softened.
4. Add the broth, bring to a simmer, then remove from the heat.
5. Beat the eggs in a large mixing bowl and add the chopped parsley. Stir in the cubed bread and the broth mixture.
6. Transfer the mixture to a buttered Stone Rectangular Baker. Cover with foil and bake for 30 minutes. Uncover and bake for 15–20 minutes or until the top is golden brown. Top with pomegranate seeds, if desired
Cooking & Company with Lisa Marie
Yield:
16 servings of (¾ cup/175 mL each)
Nutrients per serving:
U.S. Nutrients per serving (¾ cup / 175 mL): Calories 190, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 7 g, Protein 6 g

Cook's Tips:
If your bread is fresh, cut bread into ½” (1 cm) cubes to make 16 cups (4 L). Spread the cubes out onto 1–2 baking sheets and dry in a 300°F (150°C) oven for 15–20 minutes. The bread cubes can be made 2–3 days in advance and stored in an airtight container or in a resealable plastic bag.

23/11/2024

Grilled Turkey Breast with Cranberry-Jalapeño Hot Sauce by Butterball

Ingredients
1 can (14-ounce) whole berry cranberry sauce
1 Jalapeño pepper, seeded and chopped (substitute habanero pepper for more heat!)
½ cup firmly packed light brown sugar
½ cup apple cider vinegar
½ cup vegetable oil
2-½ teaspoons kosher salt
1-½ teaspoons packed lemon zest
1-½ teaspoons packed orange zest
1 (2.5 to 3.5-pound) BUTTERBALL® All Natural Boneless Turkey Breast Roast

Cranberry-Jalapeño Hot Sauce
¾ cup whole berry cranberry sauce
2 tablespoons firmly packed light brown sugar
1 teaspoon lemon peel
1 teaspoon orange peel
1 teaspoon minced seeded jalapeño pepper (If you like heat, you can substitute habanero pepper for more spice!)

Directions
1. In a medium bowl, stir together cranberry sauce, jalapeño pepper, brown sugar, vinegar, oil, salt, lemon peel, and orange peel until sugar dissolves and mixture is well combined. Transfer mixture to container of blender. Pulse until smooth.
2. In a large resealable plastic bag, place roast and cranberry mixture. Turn bag to coat roast well. Refrigerate for 4 hours or up to overnight.
3. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350°F to 400°F).
4. Remove roast from bag, discarding marinade.

Prepare Cranberry-Jalapeño Hot Sauce.

5. In a small bowl, stir together all ingredients until sugar dissolves and mixture is well combined. Store in an airtight container until ready to use.
6. Grill, skin side up, over indirect heat until an instant-read thermometer inserted in thickest portion registers 170°F, about 50 minutes. Transfer to serving platter. Spoon Cranberry-Jalapeño Hot Sauce over grilled turkey breast. Let stand for 10 minutes before slicing.
7. Tip: This turkey recipe is great served as fajitas. Wrap the cooked turkey in warmed flour tortillas, with toppings such as shredded cheddar cheese and lettuce. Serve with the Cranberry-Jalapeño Sauce.
Cooking & Company with Lisa Marie

23/11/2024

Grilled Whole Turkey by Butterball

Ingredients
1 (8-10 pounds) Fresh or Frozen LI'L BUTTERBALL® Turkey
2 tablespoons Vegetable oil

Directions
1. Prepare grill for indirect grilling over medium heat. Rub oil over grill grid to prevent sticking.
2. Remove neck and giblets from body and neck cavities of turkey. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Return legs to the tucked position, if untucked. Brush with oil.
3. Place turkey, breast side up, on grill grid directly over drip pan. Cover grill; leave vents open. If using charcoal grill, add 6 to 8 briquets to both sides of the fire every hour or as needed to maintain heat.
4. Cook turkey until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. (Begin checking a smaller turkey at about 1-1/2 hours; see grilling chart for approximate times for larger turkeys.)

Outdoor Charcoal Grilling
Charcoal grilling can give you an amazing flavor when you use the right technique. For tasty results, use these instructions. Note: These directions are for Whole Turkeys under 16 lbs.:

1. Prepare charcoal-covered grill by removing cooking grate and opening all vents.
2. Position drip pan in center of charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan. Burn briquettes until covered with gray ash, about 30 minutes. Place cooking grate in grill over coals.
3. Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.
4. Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.
5. Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.
6. Add 6 to 8 briquettes to each side every 45 to 60 minutes.
7. Using a meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast.
8. 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.

Outdoor Gas Grilling
Gas grilling is a fun and easy way to get the taste you’re craving. Follow these simple instructions:

1. Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
2. Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.
3. Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.
4. Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.
5. Turn temperature down to approximately 350° F.
6. Place turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking.
7. Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking.
8. Using meat thermometer, cook turkey to internal temperature of 180° F in thigh and 170° F in breast.
9. 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.

Turkey Tips
Grilling Don'ts
Stuff a turkey that you plan on grilling.
Use lighter fluid infused briquettes.

23/11/2024

Wondering when to thaw that Turkey, here you go.

Butterball Turkey Tips
Refrigerator Thawing
Thaw turkey breast side up, in an unopened wrapper on a tray in the fridge (40 degrees F or below).
Allow at least one day of thawing for every 4 lbs of turkey.
Keep turkey in original wrapper and place on tray.
Use turkey within four days after thawing.

Cold Water Thawing
Thaw turkey breast side down, in an unopened wrapper, with enough cold water to cover your turkey completely.
Change water every 30 minutes and if turkey cannot be completely covered, rotate every 30 minutes to keep the turkey chilled.
You can expect 30 minutes of thawing per pound of turkey.

Turkey Tips
Did You Know?
A thawed turkey may be kept in the refrigerator (40 degrees F or below) up to 4 days before cooking.

Frozen Whole Turkeys and Frozen Whole Turkey Breasts need to be thawed before cooking.

Thaw Fully Cooked Baked and Smoked Turkeys via the refrigerator method.

Refrigerator thawing is preferred and the least labor-intensive but requires more time.

Cold water thawing takes less time but requires more attention.

23/11/2024

The countdown is on! 7 days til Thanksgiving. Here is a helpful tip sheet for your Thanksgiving Dinner. I will be adding some delicious Thanksgiving recipes to my page! Keep your eyes peeled! Let me know if you give any of them a try, I would love to know!
Cooking & Company with Lisa Marie

23/11/2024

Sausage and Apple Herbed Stuffing

Turkey just isn't complete unless it is passed with a pan of aromatic stuffing.

Ingredients
1/2 lb (250 g) bulk pork sausage
1/2 cup (125 mL/1 stick) butter or margarine
1 1/2 cups (375 mL) sliced celery
1 1/2 cups (375 mL) chopped onion
1 package (14 oz/370 g) herb-seasoned cubed stuffing
1/2 cup (125 mL) sweetened dried cranberries
1/2 cup (125 mL) coarsely chopped apples
1 tbsp (15 mL) Rosemary Herb Seasoning Mix
2 cans (14.5 oz each or 900 mL) chicken broth

Directions
Preheat oven to 350ºF. Place sausage into (10-in./25-cm) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)

Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.

In Stainless (6-qt./6-L) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.

Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Cooking & Company with Lisa Marie
Yield:
16 servings
Nutrients per serving:
Calories 210, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 6 g, Sodium 720 mg, Fiber 3 g

Cook's Tips:
You can make this in the Enameled Cast Iron Skillet with Lid from start to finish.

To make this stuffing in the Brownie Pan, bake the stuffing cups uncovered, at 350°, for 15 minutes.

23/11/2024

STUFFING CUPS

INGREDIENTS
Prepared Stuffing

DIRECTIONS
1. Portion out stuffing into the Brownie Pan or Muffin Pan
2. Bake in the oven 350°F for about 15 minutes.
3. Personalized portions offer easy elegance on every plate and cut down on bake time
Cooking & Company with Lisa Marie

23/11/2024

Oh My! 🤯 How yummy do these look, whose going to try them?

STUFFED SWEET POTATO CUPS

INGREDIENTS
2-3 Sweet Potatoes
Your favorite mashed sweet potato mix ins
Pecans and Maple Syrup (optional)

DIRECTIONS
1. Cut off the ends of cleaned sweet potatoes,
2. Cut into 2" chunks.
3. Brush with oil and bake for 45 minutes at 425°F on a Large Bar Pan until tender.
4. Once cooled, use the Scoop Loop™ or the loop end of the Core & More to remove insides (use these to make mashed potatoes).
5. Leave enough flesh around the skin so it creates a sturdy cup.
6. Fill with your favorite mashed sweet potato recipe and bake until the filling is hot.
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23/11/2024

Our PC famous Pumpkin Pie Ala Easy!

You'll never make a pumpkin pie again. This one is so much easier and it serves a crowd! 🙂 Entertaining is easier than ever when you bake up this crowd-pleasing pumpkin dessert in our Large Bar Pan.

Pumpkin Pie á la Easy

Ingredients

1 1/4 cups all-purpose flour
3/4 cup quick or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter or margarine, melted
4 eggs
2 cans (15 ounces each) solid pack pumpkin
2 cans (14 ounces each) sweetened condensed milk (not evaporated milk)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
Thawed, frozen whipped topping (optional)
Pecan halves (optional)

Directions

1. Preheat oven to 350°F. In Classic Batter Bowl, combine flour, oats and brown sugar.
2. Chop pecans using Food Chopper.
3. Add to Batter Bowl. Melt butter in Large Micro-Cooker® on HIGH 1 minute or until melted.
4. Add to dry ingredients; mix well.
5. Press mixture onto bottom of Large Bar Pan.
6. Bake 15 minutes.
7. Meanwhile, lightly beat eggs in Batter Bowl using Stainless Whisk.
8. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth.
9. Pour over crust.
10. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean.
11. Let cool at room temperature.
12. Cut into squares; serve using Mini-Serving Spatula.
13. Garnish each serving with whipped topping using Easy Accent® Decorator, pecan halves and additional ground cinnamon, if desired.
14. Refrigerate any leftover pie squares.
Cooking & Company with Lisa Marie
Yield: 24 servings

Nutrients per serving:
Calories 230, Fat 11 g, Sodium 200 mg, Dietary Fiber 2 g

Cook's Tips:
This recipe can be made in the Square Baker. Divide ingredient amounts in half and bake as directed. Yield: 12 servings

Be sure to purchase canned pumpkin, not pumpkin pie filling, for this recipe.

You can substitute 3 1/2 teaspoons pumpkin pie spice for the ground cinnamon, ginger and nutmeg.

23/11/2024

Thanksgiving Cookie

Ingredients
1 cup all-purpose flour
3/4 cup quick or old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, room temperature
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup semi-sweet chocolate morsels
1 cup prepared milk chocolate frosting
candy corn and yellow, orange and brown chocolate candies

Directions
1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, oats, baking soda and salt; mix well and set aside. In Classic Batter Bowl, beat butter and brown sugar until well blended and creamy. Add egg and vanilla; beat well. Add flour mixture to butter mixture; mix well. Stir in chocolate morsels.

2. Shape dough into a ball and place in center of Medium Round Stone. Pat dough into an 11-inch circle, about 1/4 inch thick. Bake 14-16 minutes or until light golden brown. Remove from oven to Stackable Cooling Rack; cool 10 minutes. Gently loosen edge of cookie from baking stone. Cool completely.

3. Transfer cookie to serving platter. Add frosting with the Easy Accent® Decorator and arrange candy corn and chocolate candies into the shape of a turkey to add a fun, Thanksgiving-themed flourish. Cut cookie into wedges.
Cooking & Company with Lisa Marie
Yield:
12 servings
Nutrients per serving:
Calories 380, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 52 g, Protein 4 g, Sodium 240 mg, Fiber 2 g

23/11/2024

🍁Maple Roasted Sweet Potatoes with Walnuts and Thyme🍁

Ingredients:
3 medium sweet potatoes, cleaned and cut into ½-inch thick rounds
⅓ cup melted unsalted butter
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon pepper
⅓ cup + 2 tablespoons maple syrup
⅓ cup chopped walnuts
1 teaspoon fresh thyme leaves
½ teaspoon cinnamon

Directions
1. Preheat oven to 400°F, (200°C)
2. Toss sweet potato slices with melted butter, cinnamon, salt, and pepper.
3. Arrange on a baking tray
4. Bake for 25-30 minutes until tender.
5. Combine maple syrup, walnuts, thyme, and cinnamon in a small bowl.
6. Spoon mixture over potatoes, bake for an additional 8-10 minutes.
Cooking & Company with Lisa Marie
Servings: 4-6

23/11/2024

Fall Drinks

Tea and Cider Wassail

Ingredients
6 cups freshly brewed hot tea
6 cups cranberry juice
6 cups apple cider or apple juice
3 cups orange juice
1 1/2 cups sugar
1 1/4 cups lemon juice
9 stick cinnamon, broken
3/4 teaspoon whole cloves
Apple slices (optional)

Directions
1. In a 6- to 8-quart Dutch oven, combine tea, cranberry juice, apple cider, orange juice, sugar, and lemon juice. For spice bag, place cinnamon and cloves in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring the corners of the cheesecloth together and tie with clean string. Add spice bag to juice mixture.
2. Bring mixture to boiling, stirring with a wooden spoon to dissolve sugar; reduce heat. Cover and simmer for 30 minutes. Remove and discard spice bag.
3. To serve, ladle the wassail into a heatproof punch bowl. If desired, garnish with apple slices.

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Makes about 22 (8-ounce) servings

Slow-Cooker Directions:
Combine all the ingredients in a 6-quart slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove and discard spice bag. Keep warm on low-heat setting for up to 2 hours.

23/11/2024

So what are your answers?? I would LOVE to see your response!
Cooking & Company with Lisa Marie

23/11/2024

Apple-Vanilla Pound Cake

Ingredients
½ cup unsalted butter
Seeds scraped from ½ vanilla bean
3 tbsp heavy cream
½ tsp pure vanilla extract
3 large eggs, at room temperature
¾ cup superfine sugar
1 ¼ cups cake flour, sifted after measuring
½ tsp baking powder
¼ tsp kosher salt
1 medium Granny Smith apple, peeled, cored, and thinly sliced
1 tbsp confectioners’ sugar, for garnish

Directions
1. Preheat oven to 350 degrees and place a rack in the center of oven.
2. Line a 9-by-5-inch loaf pan with parchment paper or butter, and flour the pan. Set aside.
3. In a medium saucepan, melt the butter.
4. Add the vanilla seeds and whisk in the cream and vanilla extract.
5. Let the mixture cool to room temperature.
6. In a stand mixer fitted with a whisk attachment, whip the eggs and superfine sugar until thick and lemony colored, 4 to 5 minutes on medium-high speed.
7. While the eggs and sugar are whipping, sift and stir together the cake flour, baking powder, and salt.
8. When the egg-sugar mixture is thick, add the flour mixture and gently fold it in by hand using a rubber spatula.
9. Scoop a few large spoonfuls of the batter into the butter mixture and stir to combine well.
10. Once the butter mixture is lightened, add it to the batter and fold until completely combined.
11. Scoop the batter into the prepared loaf pan.
12. Layer and shingle the apple across the top in two rows.
13. Bake 50 to 60 minutes, rotating the pan midway through the baking time, until the cake peeking out around the apple on top is golden brown and firm when you press it in the middle, and a cake tester inserted into the middle of the cake comes out clean.
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22/11/2024

Inquiring minds (ME) would like to know, please post your answer here, 👇 thanks!

22/11/2024

Mini Pecan Pies

Ingredients
1 pkg (14.1 oz/399 g) refrigerated pie crusts (2 crusts), softened according to the package directions
½ cup (125 mL) butter (1 stick)
½ cup (125 mL) packed brown sugar
½ cup (125 mL) light corn syrup
2 eggs
1 tsp (5 mL) vanilla
½ tsp (2 mL) salt
¾ cup (175 mL) pecan halves, chopped

Directions
Preheat the oven to 350°F (180°C).

Unroll the pie crusts onto a lightly floured surface. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan, and pressing the edge of the dough into the scalloped rim.

Place the butter, sugar, and corn syrup in a Classic Batter Bowl and microwave on HIGH for 2–3 minutes, or until the butter is melted; whisk to combine. Let the mixture cool for 3–4 minutes.

Add the eggs one at a time, whisking well after each addition. Add the vanilla and salt; whisk to combine.

Place 2 tbsp (30 mL) of the pecans in each well of the pan. Pour the sugar mixture evenly into the wells, covering the pecans.

Bake for 30–33 minutes, or until the crusts are golden brown and the filling has set. Remove the pan from the oven and let the pies cool in the pan for 5 minutes before releasing.
Cooking & Company with Lisa Marie
Yield:
6 servings
Nutrients per serving:
U.S. Nutrients per Serving: Calories 560, Saturated Fat 15 g, Cholesterol 105 mg, Sodium 430 mg, Carbohydrate 59 g, Fiber 1 g, Sugars 41 g, Protein 5 g

Cooking & Company with Lisa Marie

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