Spinach Salad

Serves 4

• 1/2 cup pecans
• 2 Tablespoons Olive Oil
• 1 Tablespoon + 1 teaspoon Red Wine Vinegar
• 1 Tablespoon of honey
• 1/2 teaspoon of salt
• 1/2 teaspoon pepper
• 3 Tablespoons red onion-chopped finely
• 2 large red or green pears, quartered, cored and cut into slices
• 2 Tablespoons of golden raisins
• 1 bag prewashed baby spinach (6 ounces)
• 3 ounces blue cheese

1. Toast the pecans in a larger nonstick skillet over medium geat, stirring often for 3 to 4 min. until lightly browned and fragtant. Tip onto plate and let cool.

2. Whisk oil, vinegar, honey, salt and pepper in a salad bowl. Stiry in the onion, then pears and raisins. Add spinach and cheese and toss to coat.

*From Karen Marschel

Fluffy Cream Cheese Frosting

Makes 11/2 cups, enough to frost 12 cupcakes

Soften the cream cheese at room temperature for at least 15 minutes. Do not soften in the microwave or the texture of the frosting will be runny.

• 4 tablespoons unsalted butter , softened but still cool
• 1 cup confectioners' sugar
• 4 ounces cream cheese , softened, cut into 4 pieces
• 3/4 teaspoon vanilla extract

With electric mixer on medium-high speed, beat butter and confectioners' sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.

*From America's Test Kitchen

Perfect Pumpkin Roll

• 1 cup cake flour sifted
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 large eggs
• 1 cup sugar
• 1 cup canned pumpkin puree
• 3 cups cream cheese frosting (Double the Fluffy Cream Cheese Recipe)

Adjust oven rack to middle and preheat oven to 350. Grease 18 x 13 in rimmed baking sheet and line with greased parchment paper. Whisk flour, spice, baking soda, and salt in medium bowl; set aside. With electric mixer on medium-high speed, beat eggs and sugar until pale yellow and thick, 6 to 10 minutes. And pumpkin and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan. Bake until cake is firm and springs back when touched, about 15 min. Before cooling, run knife around edge of cake to loosen,and turn out onto clean sheet of parchment paper that has been dusted with confectioners' sugar. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into log and cool completely, about 1 hr.

To Assemble: Gently unroll cake and spread with frosting, leaving 1 in boarder at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firly in plastic wrap and chill completely - at least 1 hr. Chilled for 1 or 2 days makes it better.

*America's Test Kitchen

Pear-Ginger Cranberry Chutney

• 3/4 Cup Ginger Beer (next to Root Beer in the Store)
• 3/4 Cup Sugar
• 1/4 tsp Salt
• 2 Pears peeled, cored, and shredded
• 1 12 Once Bag Cranberries

Bring Liquid, Sugar, and salt to boil over medium heat. Add cranberries and pear and simmer until slightly thickened and two-thirds have burst (5min). Transfer to a serving bowl and let cool.

*Modified from America's Test Kitchen

Garlicky Mashed Potatoes with Thyme

• 4 pounds Yukon Gold potatoes (about 8), peeled and halved
• kosher salt and black pepper
• 1 cup whole milk
• 1 cup heavy cream
• 4 tablespoons butter (1/2 stick)
• 1 head garlic, halved horizontally
• 12 sprigs fresh thyme
• 1/8 teaspoon freshly ground nutmeg

1. Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16 to 18 minutes. Drain the potatoes and return them to the pot.
2. Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked.
3. Strain the milk mixture into the pot with the potatoes. Add ¾ teaspoon salt and 1⁄4 teaspoon pepper and mash. Sprinkle with the nutmeg before serving.

* From Real Simple

The Incredible 2 Hour Turkey

• 1 14-22 pound turkey
• carrots, celery (cut into large chunks), onion (peeled and cut into large chunks), garlic cloves (peeled and smashed)
• juice of 1 lemon
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon poultry seasoning (Thyme, Rosemary, Etc.)
• 5 tablespoons Olive Oil
• butter
• brown paper bag

Preheat the oven to 500 degrees and let it heat for one hour. Meanwhile, remove giblets and neck and wash the turkey. Fill the cavity of the turkey with carrots, celery, garlic and onion. Combine the lemon juice, salt, pepper, olive oil, and poultry seasoning in a small bowl. With your hands, rub the entire turkey with the lemon juice mixture.

Place the turkey breast down (this is opposite of how a turkey is normally cooked - so just flip the turkey upside down) in a large roasting pan. Place the roasting pan in the hot oven for as many minutes as the turkey weighs (ie. 19 lb. turkey = 19 minutes). Bake for the allotted time.

Meanwhile, grease a large brown paper bag with butter on both sides. Remove the roasting pan from the oven and carefully tuck the sides of the bag into the roasting pan. Turn the oven down to 400 degrees and cook the turkey for two hours.

Remove the roasting pan and turkey from the oven and let turkey sit for 20 minutes. Remove turkey from the roasting pan and pour the drippings into a medium-sized saucepan. Bring to a boil. Make a slurry from flour and water (to the consistency of thick, heavy cream) and add to the drippings until desired consistency is reached.

*Modified from mykitchencafe.blogspot.com