Be careful and have fun celebrating the 4th of July!
Here’s a stress-free recipe that’ll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. —Jesse Klausmeier, Burbank, California
Yield: 2 cups (approx. 16 servings)
- Reduced-sodium chicken broth
- 1 shallot, finely chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
- Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Originally published as Grandma’s Turkey Gravy in Simple & Delicious October/November 2012, p46
Recipe provided by Pillsbury™
- 3 Pillsbury™ refrigerated pie crusts, softened as directed on box (from 2 boxes)
- 1/4 cup sugar
- 2 packages (8 oz each) cream cheese, softened
- 2 containers (6 oz each) Yoplait® Original lemon burst yogurt
- Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)
- 6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)
- 1 cup strawberry glaze (from 13.5-oz container)
- Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.
- Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.
- Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.
- In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.
- Strawberry glaze can be found in the produce section of your grocery store.
- Take care in folding the berries and glaze. If using raspberries or blackberries, gently fold them in at the very end to avoid berries breaking apart.
Yield: 20 to 24 cheese bites
- One 8-oz. package cream cheese
- 11⁄2 cups shredded white cheddar cheese 1⁄2 tsp. onion powder
- 1⁄8 tsp. garlic powder
- 1 cup finely shredded Parmesan cheese Round crackers for serving
- Black peppercorns
- 20 to 24 whole cashews
- In a large bowl, mix together cream cheese, cheddar cheese, onion powder and garlic powder with an electric mixer. Chill in refrigerator for about 30 minutes.
- Spread shredded Parmesan in a shallow bowl or pan.
- Remove cheese mixture from refrigerator. Scoop about 1⁄2 tablespoon of cheese mixture into your clean hands and form a ball. Roll the ball in the Parmesan. Shape ball into a slight oval, and place atop a cracker. Add a cashew beak and 2 black peppercorns for eyes. Continue until you’ve run out of the cheese mixture.