Home on the Holidays with Recipe Swap

It is that time of the year when we at Recipe Swap 

LOVE cooking!

Your complete guide to winter holiday menus & recipes—from Thanksgiving through New Year's—including appetizers, dinners, sides, desserts, brunch & more.

Lets Start off with Homemade Pumpkin Pie!

The best way to describe it, is pumpkin pie and hint of harvest. Wonderful!!

Nothing Better then Hot Turkey Soup!

NOW LETS COOK IT RIGHT!!

Left Over Turkey? TRY THIS!!

Amazing 

Turkey Dinner-Stuffed Biscuits

Pack leftovers into biscuits for an easy-to-eat way to share the flavors of the big meal.

Ingredients:
3 cans (10 ct each) Pillsbury™ refrigerated buttermilk biscuits
2/3 cup mashed potatoes
1/3 cup cranberry sauce
1 1/4 cups diced cooked turkey
1 egg
1 tablespoon water
1 cup turkey gravy, warmed
Steps:
1. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. On center of each round, place 1 teaspoon mashed potatoes, 1/2 teaspoon cranberry sauce and a few pieces of turkey. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish
3. In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture.
4. Bake 15 to 20 minutes or until golden brown. Serve biscuits warm with gravy.
This recipe is perfect for using Thanksgiving leftovers! If you have leftover vegetables, chop them up and add them, too (but don’t overfill the biscuits).

Instead of serving the gravy on the side, try adding a little gravy to the middle of each biscuit.

Found on Pillsbury.com

Halloween Party Ideas

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I am not sure if the little Ghostly Goblins would choose this over candy at your Halloween Party or not, but it is festive and worth a try!

All you need is:

Donuts (or bagels if your trying to go low sugar)

Chocolate chips

Vampire teeth (plastic vampire teeth)

Toasted Pumpkin Seeds Trio
Toasting pumpkin seeds is fun and easy - and a great way to get creative with your spice drawer.

SWEET & SPICY 

1 egg white

1/4 cup natural cane sugar

1/2 teaspoon cayenne pepper

scant 1/2 teaspoon fine grained sea salt

1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.

Makes one cup.

CURRIED 

1 egg white

2 teaspoon curry powder

scant 1/2 teaspoon fine grained sea salt

1 cup fresh pumpkin seeds

Preheat oven to 375.

In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if needed.

Makes one cup.

BLACK TEA AND BUTTER

You can use many different types of tea here. I opted for a smoky black one, but you can go for one infused with other flavors, or even tisanes (I have a dried lime tea that I be would be interesting in this recipe). Choose a tea that is fragrant and has a pronounced flavor for best results.

1 teaspoon (black) tea

3 tablespoons unsalted butter, melted

scant 1/2 teaspoon fine grained sea salt

1 cup fresh pumpkin seeds

Preheat oven to 375.

Using a mortar and pestle or spice grinder, grind the tea into a fine powder. Set aside.

In a medium-sized bowl combine the butter and salt. Add the pumpkin seeds and toss well. Place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with the ground tea. Taste and season with more salt if needed.

Makes one cup.

Found on: 101cookbooks.com

"Kids and Adults will love these, they are whimsical and fun. 

Cute chocolate mice rolled in confectioners' sugar or chocolate cookie crumbs are very realistic."

INGREDIENTS:
4 (1 ounce) squares semisweet
chocolate
1/3 cup sour cream
1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs
1/3 cup confectioners' sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 (2 inch) pieces long red vine licorice
DIRECTIONS:
1. Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
2. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
3. Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4. Refrigerate for at least two hours, until firm.

Found these cuties on allrecipes.com