Recipe of the Day: Apricot Glazed Chicken Drummies

Preparation time: 15 min Cooking time: 26 min Cooling time: 10 min Baking time: 45 min
Yield: 3 dozen drummies

Sauce Ingredients:

1 tablespoon LAND O LAKES® Butter
3/4 cup chopped onion
2 teaspoons finely chopped fresh garlic
1/3 cup soy sauce or teriyaki sauce
1/4 cup firmly packed brown sugar
1/4 cup dark molasses
1/4 cup honey
1 (14-ounce) bottle (1 1/3 cups) ketchup
1/4 teaspoon crushed red pepper
1/2 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 (12-ounce) jar apricot preserves

Drummies Ingredients:

3 to 3 1/2 pounds chicken drumettes

Instructions

Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring often, until onion is softened (3 to 4 minutes). Stir in all remaining sauce ingredients except apricot preserves. Continue cooking until sauce just comes to a boil (3 to 6 minutes).

Reduce heat to low. Cook, stirring occasionally, 20 minutes. Cool 10 minutes. Stir in preserves.

Heat oven to 400°F. Place drummies in lightly greased 13×9-inch baking pan. Pour sauce over drummies; stir to coat. Bake for 45 to 60 minutes, basting occasionally, or until drummies are tender and sauce has thickened.

VARIATION:

Apricot Glazed Pork Riblets: Prepare sauce as directed above. Substitute pork riblets for chicken drummies. Bake at 425°F for 15 minutes. Drain off fat. Reduce heat to 400°F. Pour sauce over riblets; stir to coat. Bake for 35 to 40 minutes, basting occasionally, or until tender.

Recipe Tip
To serve, keep chicken warm by placing in slow cooker on low heat setting. If covered, sauce will become thin.

Recipe found here: Apricot Glazed Chicken Drummies

Recipe of the Day: New Cranberry Sauce

New Cranberry Sauce

Ingredients

* 1 cup chopped onion (1 medium)
* 2 cloves garlic, minced
* 1 Tbsp. olive oil or cooking oil
* 1 12-oz. bag fresh or frozen cranberries
* 1 cup pomegranate juice or cranberry juice
* 3/4 cup sugar
* 1/2 tsp. ground ginger
* 1 medium fuyu persimmon or apple, cored and cut into 1/4-inch cubes
* Rosemary sprig (optional)

Directions

1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Serve warm, at room temperature, or cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.

Test Kitchen Tip: There are two types of persimmons : Fuyus and hachiyas. For this recipe, use fuyus, which are tomato shape, and can be eaten when firm or slightly soft. Available October to December, the fruit should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.

Recipe found here: New Cranberry Sauce

Recipe of the Day: Blue Ribbon Apple Pie

Blue Ribbon Apple Pie

Crust Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup cold LAND O LAKES® Butter, cut into chunks
1/3 cup shortening
4 to 5 tablespoons cold water

Filling Ingredients:
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon LAND O LAKES® Butter
1 teaspoon sugar

Heat oven to 400°F. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.

Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tip
If desired, remove pie from oven when lightly browned and bubbly. Run knife through slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream.

Recipe found here: Blue Ribbon Apple Pie

Recipe of the Day: Caramelized Garlic Cheese Spread

Caramelized Garlic Cheese Spread

Spread Ingredients:

2 teaspoons LAND O LAKES® Butter
2 tablespoons coarsely chopped fresh garlic
1 teaspoon sugar
1 (8-ounce) package cream cheese, softened
1/4 cup LAND ‘O LAKES® Butter, softened
8 ounces (2 cups) LAND ‘O LAKES® Sharp Cheddar Cheese, shredded
1/4 cup sliced green onion
1/4 teaspoon salt

Coating Ingredients:

1/2 cup finely crushed cheese-flavored bite-sized crackers

Garnish Ingredients:

1 medium bell pepper with stem

Crackers/Dippers Ingredients:

Crackers
Fresh cut-up vegetables

Melt 2 teaspoons butter in small skillet until sizzling; add garlic and sugar. Cook over medium–high heat, stirring constantly, until garlic just starts to brown (3 to 5 minutes). Immediately remove from heat.

Combine garlic mixture and all remaining spread ingredients in large bowl. Beat at medium speed until creamy. Shape cheese mixture into pumpkin shape with hands. Cover; refrigerate 1 hour.

Place crushed crackers into large shallow bowl or pie pan. Roll cheese ball into crackers; press evenly to coat. Place onto serving plate.

Create stem for top of pumpkin from bell pepper slices.

Cover; refrigerate 2 hours or overnight to blend flavors. Just before serving; score vertical lines on pumpkin with knife. Serve with crackers and vegetables.

Recipe Tip
Cut remaining pepper into strips to serve with cheese spread.

Recipe Tip
To crush crackers, place crackers into resealable plastic food bag. Use rolling pin to crush crackers.

Recipe found here: Caramelized Garlic Cheese Spread (lots of great recipes there!)

Recipe of the Day: Mini Potato Corn Cakes With Cheddar & Sour Cream

Mini Potato Corn Cakes With Cheddar & Sour Cream

Ingredients

* 2 cups mashed potato flakes
* 1/3 cup yellow cornmeal
* 1 tablespoon garlic salt
* 1/4 teaspoon dried chipotle powder (to taste)
* 1/2 cup very thinly sliced green onion
* 2 cups milk
* 1 cup shredded sharp cheddar cheese or smoked cheddar cheese

* 1 (12 ounce) bag frozen super sweet corn, defrosted (2 1/4 cups)
* olive oil nonstick cooking spray
* 1/2 cup sour cream

Directions

1. Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.

2. Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.

3. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.

Recipe found here: Mini Potato Corn Cakes With Cheddar & Sour Cream

Recipe of the Day: Vampire Blood Drink

Vampire Blood Drink

1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet, softened
1 quart seltzer

Mix juices together. Add sorbet and stir until it disappears. Add seltzer. Chill before serving.

To keep it cold, you might fill a clean, unpowdered rubber glove with water and freeze it for a floating frozen hand.

Recipe found here: Vampire Blood Drink

Recipe of the Day: Spider Web Dip

Spider Web Dip

1 (16-ounce) jar (1 3/4 cups) black bean dip
1 (12-ounce) container guacamole
1/4 cup sour cream
1 cup shredded lettuce
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup chopped tomato
Tortilla chips

Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole.

Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design.

Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.

Recipe found here: Spider Web Dip

Recipe of the Day: Bleeding Finger Lemon Cookies

Bleeding Finger Lemon Cookies

11/8 cups unsalted butter
1 1/2 cups sugar
3/4 tsp fine sea salt
1 large egg
1/4 cup whole milk
1 tsp vanilla
1 tbsp lemon zest, finely grated
4 1/4 cups cake flour
1 1/4 tbsp baking powder
Whole almonds
Raspberry jam

Preheat oven to 350 F.

Cream the butter, sugar and salt in an electric mixer with a paddle attachment until light and fluffy.

Add the egg, then the milk, vanilla and zest. Scrape down the sides of the bowl with a rubber spatula and mix again.

Sift together flour and baking powder. Add dry mixture to wet mixture and blend just until combined.

Wrap dough in plastic wrap and chill until firm.

Take about 2 to 3 tablespoons of dough per finger. Roll each into a ball, then a log, and shape into a finger with knuckle marks. Make an indent at one end for fingernail, smear some raspberry jam into it and place whole almond in the indent. Bake for 8 to 10 minutes. You might need to add more jam once cooled for a bloodied look.

Makes approximately 15 to 20 cookies depending on size.

Recipe found here: Bleeding Finger Lemon Cookies

Recipe of the Day: Ghouly Cupcakes

Ghouly Cupcakes

Ingredients

Cupcakes:

* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 1/2 cup root beer, flat
* 1/3 cup unsweetened Dutch-processed cocoa
* 1 1/4 cups all-purpose flour
* 1 1/4 cups sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon fine salt
* 1/4 cup sour cream
* 2 large eggs, room temperature
* 1 teaspoon pure vanilla extract

Frosting:

* 8 large egg whites
* 1 1/2 cups granulated sugar
* 1/2 teaspoon cream of tartar
* 1 pinch fine salt
* 1 teaspoon banana extract, or more to taste
* 1 to 2 drops pastel food coloring, optional
* Candied eyeballs

Directions

Equipment: 12 cup standard muffin tin

Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.

Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl.

Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer’s bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.

This recipe found here: Ghouly Cupcakes

Recipe of the Day: Apple Sour Cream Bundt Cake

Apple Sour Cream Bundt Cake

Ingredients

1/2 cup nuts, finely chopped

1 teaspoon cinnamon

1/2 cup brown sugar

3 medium apples, peeled and sliced thinly

1/2 cup butter or margarine, softened

1 cup sugar

1 cup sour cream

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

Directions

COMBINE nuts, cinnamon and brown sugar.

BEAT sugar and butter or margarine until fluffy. Add sour cream, eggs, flour, baking powder, baking soda, vanilla and salt and beat well.

SPREAD half the batter in a greased and floured Bundt cake pan.

SPRINKLE with a third of the sugar and cinnamon mixture.

LAYER apples on top of mixture.

SPRINKLE another third of the sugar and cinnamon mixture on top of apples.

SPREAD remaining batter evenly on top of apples and sugar mixture.

SPRINKLE with remaining sugar mixture.

BAKE at 350 degrees for 45 minutes, or until pick comes out clean when inserted in middle.

COOL for 10 to 15 minutes.

LOOSEN edges with knife.

PLACE cake plate on top of pan, and carefully invert, turning the cake onto the pan.

This recipe found here: Apple Sour Cream Bundt Cake