Janet’s Five and Dine

Sweet Potato Biscuits

F & L Market has NC Sweet Potatoes for .49 a pound. I use them to make these amazing biscuits which pair PERFECTLY with the Country ham they have for $2.79 a pound.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 tablespoons cold butter (2 ounces, cut into pieces)
  • 1 cup leftover sweet potato casserole (or mashed sweet potatoes)
  • 1/8 – 1/4 cup milk (or more, if needed)

Instructions

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or spray with cooking spray).
  2. Mix dry ingredients in food processor. Pulse butter into flour mixture until all butter has been blended into the flour. Process in the sweet potatoes to the flour mixture, just until fully combined with flour.
  3. Add 1/8 cup of milk to mixture. Add more milk, a tablespoon or two at a time, if necessary to achieve a ball of dough in your processor. Dough should be soft and smooth, not dry or too wet. If you end up with dough that is too wet and sticky, at a bit more flour so that it can be handle and rolled. If too dry, add more milk.
  4. Roll dough on your surface so that it is approximate 1/2-inch thick. Cut in 2-inch rounds with a biscuit cutter. Place rounds on prepared baking sheet. Reroll remaining dough and continue cutting rounds until all dough is used.
  5. Bake for 9-10 minutes, or until biscuits are golden brown.

Janet’s Five and Dine

Holiday Sausage Stars

F & L Market has Jamestown Sausage 3 lbs for $5. Use it to make this, one of my most requested appetizers, and happily one of the easiest to make!

1 pound pork sausage
1 ¼ cup grated cheddar cheese
1 ¼ cup grated Monterrey jack cheese
1 cup prepared ranch dressing
1 tsp. ground red pepper (or to taste)
1 package wonton wrappers
 
2 dozen stars
Preheat Oven to 350. Grease mini muffin tins with non stick spray. Place wonton wrappers in tins and bake 5 mins to create the “ star cup. “
Brown sausage, drain and set aside. Add 1 1/4 cup of grated sharp cheddar, 1 1/4 cup of Monterrey Jack grated cheese. Add 1 cup of ranch dressing, 1 tsp of ground red pepper or to taste. Mix well, fill your cups and bake another 5-8 mins till heated through.

Janet’s Five and Dine

Turkey Tetrazzini

Love this recipe for leftovers! Freezes well too! Give it a try….you can thank me later.

Ingredients

  • 1 pound spaghetti or linguine, cooked according to package directions
  • 1/2 cup unsalted butter, divided
  • 1/2 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken stock or broth
  • 2 cups heavy cream
  • 2-4 cups shredded leftover turkey
  • 1 cup frozen peas
  • kosher salt & freshly ground black pepper
  • 1 cup panko breadcrumbs
  • 1/2 cup freshly grated parmesan

Instructions

  1. Preheat oven to 400F.
  2. Heat skillet over medium heat. Add 1/4 cup butter and, once melted, add onions. Cook until soft and translucent, about 5 minutes. Add garlic and cook for one minute more. Sprinkle flour over onions, cooking for one to two minutes, stirring occasionally. Whisk in chicken broth and heavy cream. Bring just to a strong simmer, reduce heat and cook until slightly thickened, stirring occasionally, about five minutes. Season to taste with salt and freshly ground black pepper. Stir in turkey, cooked noodles and frozen peas (you may want to use a large mixing bowl for this). Pour mixture into a greased 2-quart casserole dish or 13×9 pan.
  3. Melt butter in a microwave-safe bowl. Add breadcrumbs and parmesan, mix thoroughly. Sprinkle breadcrumb mixture over the top of casserole.
  4. Bake for 30 minutes or until hot and bubbling and topping is lightly browned

Janet’s Five and Dine

Janet’s Thanksgiving Turkey

F & L Market has whole turkey’s for .88 a lb. This is , hands down, my favorite way to prepare turkey.
Ingredients
1 turkey or turkey breast
1 stick of butter
1 onion, carrot and celery
Salt and pepper
1 bottle of champagne or spumante
1 roasting bag
Directions:
Wash and pat dry your turkey. Remove the neck and giblets. Salt and pepper the inside of the turkey. Fill the cavity with the butter and chopped onion, celery and carrot. Salt and pepper the outside of the turkey. Place BREAST SIDE DOWN into your roasting bag. Pour the champane over the entire turkey seal up and roast according to the size of your turkey.
Reserve 4 cups of the broth after wards, refrigerate. Remove the oil from the top. Place a half cup of butter in a saucepan, mix in 1/2 cup of flour and stir until incorporated. Add in Four cups of the broth (If you don’t have quite four cups add store bought broth to it) whisk well until bubbly. Turn off immediately, salt and pepper to taste.
Happy Thanksgiving

Janet’s Five and Dine

Pumpkin Bundt Cake

 

F & L Market has everything you need to prepare your Thanksgiving Dinner, including the ingredients for this amazing bundt cake.

Ingredients

For the Cake

  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (16 ounce) can pumpkin puree
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg

For the Frosting

  • 6 ounces softened cream cheese
  • 2 tablespoons softened butter
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2-4 tablespoons of water

Instructions

For the Cake

  1. Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick spray. I’ve had great results with the nonstick spray made specifically for BAKING.
  2. In the bowl of an electric mixer, cream together sugar and oil on medium speed. Add eggs one at a time, mixing well in between.
  3. Add your can of pumpkin and let the mixer run while you mix together your dry ingredients in a separate bowl.
  4. In the dry ingredient bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.
  5. Turn the speed down to low and gradually add the dry ingredients to the wet ingredients. Mix together until the flour is incorporated.
  6. Spoon the batter evenly into the Bundt pan, and smooth out the top.
  7. Bake your cake for 48-55 minutes, checking for doneness by inserting a toothpick into the top of the cake. If your toothpick comes out clean, your cake is done.
  8. Remove the cake from the oven, and let it cool in the pan for 15 minutes.
  9. Turn the cake onto a cooling rack. Tap the bottom of the Bundt pan with a wooden spoon to help loosen if necessary.
  10. Let the cake cool completely before frosting.

Janet’s Five and Dine

Thanksgiving Corn Casserole

F & L Market has Del Monte Vegetables 5 for $3. And Kraft Cheeses 2 for $4. Use these items to make this rockin holiday side dish!

Ingredients
  • 1 (15.25 Ounce) Can Whole Kernel Corn, Drained
  • 1 (14.75 Ounce) Can Creamed-Style Corn
  • 1 (8 Ounce) Box Prepared Corn Mix
  • 1 Cup Sour Cream
  • 1/2 Cup Butter, Melted
  • 1–1 1/2 Cups Cheddar, Shredded
Instructions
  1. Preheat oven to 350 degrees. Spray 9X 13 bake dish with nonstick cooking spray.
  2. In a mixing bowl, combine the can of whole kernel corn, creamed corn, corn mix, sour cream, and butter and stir together until well combined. Pour into prepared baking dish. Bake in preheated oven for 45 minutes or until golden brown.
  3. Remove from oven and sprinkle top with shredded Cheddar. Return to oven and continue to bake until the cheese is melted about 5-10 minutes.
  4. Let stand 5-10 minutes then serve warm.

Janet’s Five and Dine

Broccoli Cheese Casserole

F & L Market has pic sweet vegetables 2 for $5. My Thanksgiving table isn’t complete without this yummy Broccoli Cheese Casserole.
Ingredients
4 cups of broccoli
1 can of cream of chicken
1 cup of Mayonnaise
1/4 cup of butter
2 large eggs beaten
1/2 medium sweet onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups extra sharp cheddar cheese
1/2 sleeve of Ritz
Instructions
  1. Preheat oven to 350*F
  2. Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork.
  3. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.
  4. Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
  5. Add 3/4 cup of cheese to broccoli mixture and mix well.
  6. Pour entire contents into an 8×8″ square baking dish.
  7. Top with remaining 3/4 cup of cheese and Ritz crackers.
  8. Bake for 30 minutes or until cheese is melted and top is golden.

Janet’s Five and Dine

Janet’s Sweet Southern Potato Pie

While I am not a fan of pumpkin pie I adore sweet potato pie and many times it shows up on my Thanksgiving dessert table. F & L has North Carolina Sweet Potatoes for .49 a pound. Use them to make my Sweet Southern Potato Pie.
 
Ingredients
  • 1 1/2 pounds sweet potatoes cooked and mashed, approximately 2 cups
  • 1/4 cup butter melted
  • 2/3 cups sugar
  • 1/3 cup evaporated milk
  • 2 eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 9 inch pie shell
Instructions
  1. Preheat oven to 350˚F
  2. In a large bowl combine prepared sweet potatoes, melted butter, sugar, evaporated milk, eggs, pumpkin pie spice, vanilla and salt. 
  3. Whisk until smooth (or use an electric mixer if preferred). 
  4. Pour into uncooked 9″ pie crust and bake for 55-60 minutes or until set.
  5. Cool to room temperature before serving. Top with whipped cream.

Janet’s Five and Dine

Oven Roasted Cranberry Dijon Holiday Ham

F & L Market has Vernon Manor Hams for .99 a pound this recipe brings a taste of the Holidays straight to your table.
Ingredients
  • 2 cups fresh cranberries
  • 1/4 cup water
  • 1/4 cup honey
  • 2 tablespoons dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 teaspoon cayenne pepper
  • 5-6 pound cooked ham (I used a sliced spiral ham)
Instructions
  1. Combine cranberries, water, and honey in a medium saucepan. Set over medium heat.
  2. Stir occasionally for about 4-5 minutes, until most of the cranberries have popped.
  3. Add dijon mustard, vinegar, brown sugar, and cayenne pepper.
  4. Continue to cook for another 3-5 minutes until the sauce has thickened some and is syrupy. Remove from heat.
  5. If you have an immersion blender, use it to puree the sauce. (If you don’t, transfer the mixture to a regular blender. Leave the top of the blender vented (to allow steam to escape) and cover with a towel. Blend it up until smooth.)
  6. Preheat your oven to 325 degrees F. Prepare a roasting pan with a roasting rack so that the ham doesn’t cook in it’s own juices (you want a nice crispy bottom, no soggy ham bottoms please.)
  7. Place the ham on the roasting rack and use a sharp serrated knife to score the ham diagonally.
  8. Use a brush to coat the ham all over with the cranberry sauce. (You will repeat this process once more about 20 minutes before the ham is done.)
  9. Place the pan in the oven and roast for 1 and 1/2 to 2 and 1/4 hours, or until a thermometer registers 135 degrees F. (About 20-25 minutes per pound). (You don’t need to worry about the temperature too much since the ham is already cooked. You just want to make sure it’s hot all the way through.
  10. 20 minutes before you think it will be done, brush with sauce one more time.
  11. Serve the ham with the remaining glaze (Warm it up in the microwave or on the stove since it will be cool by now.)

Janet’s Five and Dine

Holiday Angel Biscuits

F & L market has Southern Biscuit flours on sale for 2/4$ If you want to make homemade rolls, but not really, this is the recipe for you. So easy, so very delicious. A must have for your Thanksgiving table.
Ingredients
  • 1 envelope quick rise yeast
  • 2 tablespoons warm water
  • 1 3/4 cups all purpose flour
  • 1 cup cake flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/3 cup vegetable shortening chilled
  • 1 cup cold buttermilk
 
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet or cast iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
  2. In a small bowl, stir yeast and warm water together. Set aside to proof.
  3. In a large bowl, stir all dry ingredients together to combine.
  4. Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
  5. Roll out onto floured surface and cut into 8 1 inch thick circles. Place into prepared pan.
  6. Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.
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