Chocolate Sandwich Turkeys for Thanksgiving

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Chocolate Sandwich Turkeys for Thanksgiving

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 24 Chocolate Sandwich Double Stuff cookie
  • 12 miniature peanut butter cups
  • 12 malted milk balls
  • 1 c. candy corn
  • 4 oz. chocolate chips melted in microwave

Directions

  • Take one double stuffed Chocolate cookie and remove one side leaving only the white inner frosting exposed and face up.
  • Take another whole cookie and dip the miniature peanut butter cup into the melted chips and adhere to the bottom half of the whole cookie making the Turkey’s belly.
  • Then dip the malted milk ball into the chocolate and use it to adhere to the cookie making the Turkey’s face.
  • Take 5 candy corns and insert them into the white frosting along the edge of the whole cookie making the candy corn the feathers.
  • Then snip off the white part of the candy corn tip and use that dipped into the chocolate to adhere it to the malted milk ball as his nose.
  • So easy and fun! Makes a great decoration for your dessert table or you can eat them as well.

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Apple Roses

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Apple Roses

by Nanny Bubby

Recipe by Melissa Produce Corporate Chef Tom Fraker. These are absolutely beautiful and fun to make. Sure to make any occasion joyous! Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

Serves:

Ingredients

  • 2 Melissa’s Red Organic Apples
  • 1 package 2 sheets Store Bought Puff Pastry
  • ½ stick Unsalted Butter – melted
  • Cinnamon-Sugar – as needed
  • 1 package Melissa’s Cranberry Clean Snax® - crushed
  • 2 packages Melissa’s Organic Thompson Seedless Raisins
  • 1 Egg – slightly beaten
  • as needed Unsalted Butter
  • as needed Granulated Sugar
  • as needed Chocolate Dessert Sauce
  • as needed Fresh Strawberry Halves
  • Fresh Mint Leaves

Directions

  • Preheat the oven to 400ºF.
  • Remove the stems from the apples and cut them in half from top to bottom. Slice the apples thin, in half moon shapes. Using a small ring mold or piping tip, cut the core out off each slice. Place the apple slices on a plate and microwave them for 45 seconds to 1 minute until a little floppy but not mushy.
  • Roll out the puff pastry to about 1/8-inch thick and, using a pizza cutter, cut the pastry into 3-inch wide strips lengthwise. Sprinkle the pastry with your desired amount of cinnamon-sugar. Top the pastry with the apples, extending the arc of the apple slices about 1/8-inch beyond the edge of the pastry, overlapping the slices a bit. Next, top with a little Clean Snax® and raisins. Pull the bottom of the pastry up and over the filling. Semi loosely, roll the pastry up until you get just to the end. Brush the end of the pastry with the egg and press against the roll to seal.
  • Rub ramekins or other small round baking dishes with butter and dust them with the granulated sugar. Brush the tops with some more of the egg. Place the pastry roses in the baking dishes and then directly on the rack in the pre-heated oven. Bake for 40 minutes or until golden and cooked through. Remove from the oven and let cool. Carefully remove from the dishes.

Notes

To Plate
On a plate, swirl some of the Melissa’s Chocolate Dessert Sauce. Arrange the pastry roses on the plate. Garnish with the strawberries and mint. Strategically place some chocolate sauce hearts and enjoy with your Valentine… Makes about 7 servings…

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Baked Miniature Pumpkin Bowls

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Baked Miniature Pumpkins as a Soup Bowl

by Nanny Bubby

Total Time:

2 hours

Serves:

Ingredients

  • Enough Tiger Pumpkins for each one of your guests.

Directions

  • Carve off the tops of the pumpkins.
  • With a grapefruit spoon scrape out the meat and seeds, being careful not to scrape the bottom too thinly.
  • Once hallowed out, using organic coconut oil spray, spray the inside only and sprinkle with a little salt and pepper.
  • Wipe the outside of the pumpkins with a paper towel to remove the extra oil so they do not char in the oven.
  • Place on a cookie sheet upside down on a rack and bake with the tops off but also in the oven at 300 degrees for about 15 minutes. Watching closely to be sure they do not crack or split.

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Almond Milk

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Almond Milk

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 c. soaked almonds
  • ½ tsp. of vanilla
  • ½ tsp. of Himalaya sea salt
  • 4 c. of water
  • 1 nut milk bag
  • 1 funnel
  • 1 jar for storing the milk
  • Optional:
  • 2 whole dates to add sweetness
  • 2 Tbsp. Cacao powder for chocolate milk
  • ½ c. berries for berry milk

Directions

  • Soak nuts for a minimum of 24 hours or up to 48 hours preferable.
  • Place 4 cups offiltered or spring water into the Vitamix.
  • Add almonds, vanilla and sea salt.
  • Place lid on Vitamix and whir for over 1.5 minutes.
  • Pour all liquid into the nut bag.
  • Twist and wring the bag into the measuring cup leaving enough slack that the liquid doesn’t get
  • stuck in bag.
  • Pour liquid through a funnel into the milk jars. Cap and refrigerate

Video

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Kale Salad

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Kale Salad

by Nanny Bubby

My husband and I return every year to the Wynn Las Vegas Hotel for our anniversary. We did not get married at the Wynn, but we did get married at The Desert Inn Hotel, which was imploded to build the Wynn, so it is as close to sentimental as we can get. At the Wynn Steak House, I tasted their Kale Salad and it was magnificent. For weeks I tried to duplicate it, and when I was done, I think they should use my recipe. It is a crowd pleaser whether you like kale or not and whether you are eight or 80. Enjoy!

Total Time:

10 minutes

Serves:

8

Ingredients

  • 3 heads of organic curly kale cut chiffonade style – see tip
  • 2 c. chopped pecans
  • 3 oz. organic dark amber maple syrup
  • 1 tsp. French sea salt
  • 1 Gala apple shredded – or 8 oz. of freeze-dried apples
  • 12 to 15 shavings of fresh parmesan cheese

Ingredients for Dressing

  • 2 oz. fresh squeezed lemon juice
  • 2 oz. organic dark amber maple syrup
  • 2 oz. apple cider vinegar to taste
  • 1 c. blood orange flavored olive oil from Temecula Olive Oil Company Or good quality EVOO
  • 3 Tbsp. good Dijon mustard

For the Candied Pecans

  • 1 ½ c. pecans
  • 1/3 c. organic dark amber maple syrup
  • 2 tsp. French sea salt

Directions

  • Tip: Up to 2 days in advance, chiffonade the kale and store in air sealed Ziploc bags or containers.
  • To Candy the pecans:
  • Combine the chopped pecans with 1/3 cup maple syrup on a sheet pan and toss until pecans are completely covered.
  • Sprinkle with French sea salt and roast at least 10 minutes or until you can smell the pecans roasting and they are browned.
  • Tip: I suggest using a Silpat (a mat made of food-grade silicone) as it is easier to roll the pecans off the surface and make into small pieces. There is never any sticking.
  • Allow to cool and allow the maple syrup to harden around the pecans.
  • Tip: Do not touch until cool or you will lose the skin on your hand.
  • On day of serving, combine the kale, apples, pecans and salad dressing and toss. Dressing can be placed on salad up to 10 minutes before serving. Shave the parmesan cheese on top as garnish.
  • Directions for Salad Dressing:
  • Combine the lemon juice, maple syrup and apple cider vinegar and salt and pepper to taste.
  • Drop in the Dijon mustard and then as you are adding the olive oil, whip with a wire whisk and dressing will begin to emulsify and thicken.

Video

Notes

It also may seem tedious to roll the kale leaves together as a cigar and cut them into tiny chiffonade pieces. Just put on your favorite music and get down to it. I promise you when you are done, (which is why you do it the day or 2 before you need them) the tiny little pieces make the kale so tender and easy to absorb the dressing and it is key to a great salad

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