Q: What did the Turkey dress as for Halloween?
A: A Goblin.
Q: What did the Turkey dress as for Halloween?
A: A Goblin.
A traditional Thanksgiving meal often means a chance to enjoy all of your favorite holiday dishes, but it can also be about changing it up and discovering new and innovative recipes to please yourself and your family! A good place to start for easy and delicious recipes is Pepperidge Farm Puff Pastry. Check these out!
For Sausage, Cranberries & Stuffing Pastry, Pepperidge Farm Puff Pastry is woven around a comforting mixture of Pepperidge Farm Herb Seasoned Stuffing, sausage, green onions, mushrooms and dried cranberries, and baked until golden to make a festive and delicious dish. It’s also a great idea for using up any leftovers! I always have so many left overs, ever since I got one of the best vacuum sealers for my birthday, I’ve been saving food like a pro!
1 tbsp. water
1/2 lb. bulk pork sausage
1 cup Pepperidge Farm® Herb Seasoned Stuffing
4 green onions, chopped (about 1/4 cup)
3 oz. chopped mushrooms (about 1 cup)
1/2 cup sweetened sweetened dried cranberries
1/2 tsp. dried sage leaves, crushed
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1 can (10 1/2 ounces) Campbell’s Turkey Gravy, warmed (optional)
Heat the oven to 375°F. Beat the water and 1 egg in a small bowl with a fork or whisk.
Lightly stir the sausage, stuffing, green onions, mushrooms, cranberries, sage and the remaining egg in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. With a short side facing you, cut slits 1-inch apart down both sides of the pastry sheet, from the outer edges to the fold marks. Spoon the sausage mixture down the center of the pastry sheet. Starting at the short side closest to you, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture.
Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.
Bake for 30 minutes or until the pastry is golden brown. Slice the pastry and serve warm with the gravy, if desired.
Find out more about this and other recipes at This Link!
Creamy Turkey Pot Pies are a fantastic idea for using leftover Turkey. Convenient products like puff pastry shells, frozen vegetables and cream of mushroom soup allow you to whip-up mouthwatering, individual pot pies in less than an hour. They make a great weeknight dinner.
1 tbsp. vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request )
1/2 cup milk
1 pkg. (10 ounces) frozen peas and carrots
2 cups shredded or cubed cooked turkey or chicken
1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells, prepared according to package directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling.
Spoon the turkey mixture into the pastry shells. Add the pastry “tops,” if desired.
Get more information about this recipe at This Link!
Happy Thanksgiving, Everybody!
Hey what’s up. Thanksgiving is less than a week away and you’ve got some cooking to do, I know. You might recall that this past July we ran a sumptuous holiday feast preview, courtesy of our friends at Pepperidge Farm, which you can revisit now to get some awesome recipes as well as ideas on menu planning and decorating. You’re welcome!
One of my favorite Pepperidge Farm products is their puff pastry, which is super versatile, easy to work with and can be used for both savory and sweet creations. Let me share a couple new Dessert recipes that you might like to try out for this holiday season.
Harvest Spiced Envelopes are a tempting dessert features white chocolate, apples, cranberries, cinnamon and walnuts enveloped in puff pastry and baked to a golden brown. The combination of flavors is outrageously delcious!
2 tbsp. unsalted butter
2 cups diced Gala apples
1 cup fresh cranberries
1 dash salt
3 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup chopped walnuts or pistachios, toasted
2 tbsp. all-purpose flour
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/4 cups white chocolate chips
1.Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Finely grate 2 teaspoons zest from the orange.
2.Heat the butter in a 12-inch skillet over medium-high heat. Add the apples and cranberries and cook for 6 minutes or until the apples are tender-crisp, stirring occasionally. Season with the salt. Stir in the sugar and cinnamon and cook for 1 minute. Remove the skillet from the heat. Stir in the walnuts and orange zest. Let the mixture cool for 30 minutes.
3.Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 12 (4×3-inch) rectangles. Repeat with the remaining pastry sheet.
4.Place about 1 1/2 teaspoons white chocolate chips in the center of each pastry rectangle. Top each with about 1 tablespoon apple mixture. Brush two opposite corners of each pastry with water. Pull one corner up over the filling. Pull the opposite corner up over the filling and tuck it under the pastry, enclosing most of the filling but leaving the ends open. Place the filled pastries on the baking sheets.
5.Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
6.Heat the remaining white chocolate chips in a double boiler until melted and smooth, stirring occasionally. Drizzle the white chocolate over the pastries.
7.Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don’t have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.
8.Flavor Variation: To serve these pastries as a gourmet appetizer, omit the white chocolate and substitute 1 large sweet potato, peeled and diced, for the apples.
More information on this and other recipes is available at This Link!
You will absolutely wow your guests when you serve these Mini Pumpkin Pie Brulees for dessert! Puff pastry cups are filled with a rich pumpkin mixture and baked until golden. Dressed up with a caramelized sugar round, they’re guaranteed to earn rave reviews.
3 egg yolks
1 cup canned pumpkin
1 cup heavy cream
1/2 cup packed brown sugar
2 tsp. pumpkin pie spice
1/4 tsp. salt
2 tbsp. all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tbsp. granulated sugar
1.Heat the oven to 400°F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray. Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk.
2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. Spoon about 1 tablespoon pumpkin mixture into each pastry cup.
3.Bake for 15 minutes or until the pastries are golden brown and the filling is set. Let the pastries cool in the pans on wire racks for 5 minutes. Remove the pastries and let cool completely on the wire racks.
4.Place the oven rack in the upper third of the oven. Heat the oven to 450°F. Line 2 baking sheets with parchment paper. Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle.
5.Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color. Let the sugar circles cool completely on the baking sheet on a wire rack. Repeat with the remaining baking sheet. Using a small metal spatula, remove the sugar circles from the baking sheets. Press 1 sugar circle at an angle into the top of each pastry.
More information on this and other recipes is available atThis Link! Bon Apetit, Everyone!
The idea of Christmas in July has always been exciting to me, because I love the Holiday season, but I also love Summer. So it was extremely fun to be invited to a lovely Holiday-Themed Dinner Party thrown by Swanson and Pepperidge Farm that not only featured delicious foods but also easy cooking tips and beautiful home decorating ideas. Win win win!
Of course, the point of the Holidays in July Campaign is not rush the coming of the season but to point out that it is never too early to start planning!
Swanson and Pepperidge Farm (which are both owned by Campbell Soup Company, a fact I did not previously know) had the event space decorated beautifully complete with seasonally appropriate touches including a Tree, Wreaths and Wrapped Presents — very festive!
Before dinner was served, we all enjoyed a spread of delicious snacks, including this insane Brie En Croute made with Pepperidge Farm Puff Pastry.
Look at this gorgeous thing. Just look at it.
Pre-dinner cocktails included a signature drink, the Gingerbread Martini, topped with a Pepperidge Farm Gingerman Cookie! You would not believe how delicious and refreshing this cocktail was.
Nothing gets your guests excited for a delicious holiday meal quite like a beautifully set table. Mixing Christmas ornaments in with fresh flower arrangements really brings the seasonal atmosphere into your home.
And look, somebody made a Gingerbread Cookie House from a variety of Pepperidge Farm Cookies!
Here’s what was on the evening’s menu:
Herb Roasted Turkey and Pan Gravy with Swanson Chicken Stock.
Red Wine Braised Short Ribs with Swanson Beef Stock.
Here’s a fun presentation suggestion: serve two different kinds of potatoes side by side in the same dish! Above, you’ll see a Sweet Potato and Parsnip Puree nestled alongside ultra creamy traditional Mashed Potatoes. All vegetables were cooked in Swanson Chicken Broth instead of water, which simply enhances the flavor of the food without imparting a chicken taste to the finished dish. This is a tip I am definitely going to put into practice, because the results are outstanding.
Check out this rich Four Cheese Macaroni and Cheese topped with crushed Pepperidge Farm Goldfish Crackers. Kids (and Adults) will flip over this!
Three varieties of stuffing included (Left to Right):
Caramelized Onion with Pancetta and Rosemary Stuffing made with Pepperidge Farm Herb Seasoned Stuffing and Swanson Chicken Broth.
Sausage Cornbread Stuffing made with Pepperidge Farm Cornbread Stuffing.
Baked Apple Cranberry Stuffing made with Pepperidge Farm Unseasoned Stuffing and Swanson Chicken Broth. (My Favorite).
Sausage Cornbread Stuffing made with Pepperidge Farm Cornbread Stuffing.
There was also an assortment of Pepperidge Farm Bake at Home Breads and Stone Baked Artisan Breads.
After a huge feast like the one I’ve just talked about, everyone needed a bit of a rest before dessert. Everyone was invited into the kitchen to watch one of Pepperidge Farm’s in-house chefs demonstrate how easy it is to make desserts with the brand’s best-selling Puff Pastry!
Puff Pastries topped with Fresh Fruit.
Puff Pastries filled with Nutella and topped with Hazelnuts.
And last but not least, Bananas Foster Pudding topped with a layer of Pepperidge Farm Chessmen Cookies! Delish!
Get recipes mentioned in this post and more by downloading Pepperidge Farm’s Holiday Recipe Booklet at This Link! Happy Holidays!
Ten Things for Which I Today Give Thanks:
I am quite thankful that the Insane, Toothless Crack Whore who verbally harassed me on the bus yesterday all the way from Avenue C to Union Square did not actually kill me.
I am thankful for No Relationship Drama in my Life
I am thankful for Two Days Off from Work.
I am thankful to have a
Fantastic Job to have two days off from.
I am thankful for the plentiful, cozy Warmth here in the Chickpad.
I am thankful for the delicious homemade Meat Sauce I will be sharing today with my great friend Geoffrey.
I am thankful for all of my other Great Friends besides Geoffrey.
I am thankful for having no Black Friday Shopping to do. Thank you, God!
I am thankful to have so much Wonderful Art to see and discover here in NYC!
I am thankful for all of my loyal Blog Readers!
Happy Thanksgiving, Everyone! xo
WHAT: Giving Thanks with Brother Jimmy’s BBQ
WHERE: Brother Jimmy’s BBQ Lexington – 181 Lexington Avenue (corner of 31st Street)
WHEN: Thanksgiving – Thursday, November 28th
TIME: 12:00PM – Until the Food Runs Out
FOOD: 1,000 prepared meals including: Pulled Pork Sandwich + Mashed Potato Side + Bottle of Water
In anticipation of an extra festive holiday season — which always seems to arrive sooner than you expect — The fall Editor Showcase food and networking event took place on October 15th at the New York Marriott Marquis. This fun and well-attended event was packed with tastings and cooking demonstrations for over two dozen brands of food and kitchen equipment to make sure everyone is fully prepared for all of the parties and food-centric events that will kick off with Thanksgiving in just two short weeks!
Here are some of our favorite exhibitors from the show!
Farm Rich makes a line of frozen snacks that you just pop in your oven to create amazing hot hors d’oeuvres that will win you fans every time. We fell in love especially with their Chili Cheese Bites (filed with real chili, not just chili peppers), which are just insane. Their Toasted Raviolis were also a huge hit with the crowd.
Athens Mini Fillo Shells are a product that every party hostess will want to have on hand for easy preparation of both sweet and savory snacks! The shells come fully pre-baked and all you need to do is add your favorite filling and heat. So convenient!
Of course, Athens had an assortment of prepared mini quiches and tiny cheese cakes, as well as other taste tantalizing surprises, to give use more clever ideas of how to serve these shells at your next party! So yummy!
Legends from Europe is a campaign uniting five authentic PDO (Protected Designation of Origin) products from Europe, including Prosciutto di Parma and Parmigianio Reggiano — two of our favorite things to eat! Legends from Europe offered show attendees the chance to sample a full spread of snacks featuring its products and also had recipes on hand so you can make these delicacies at home.
Bertoli Olive Oil has grown to become the world’s Number 1 Olive Oil brand. Bertoli offers a variety of oils which we were able to sample brushed on delicious Italian bread. Bertoli had something else going for them at their booth which we found hard to resists: Chef Fabio Viviani!
What a charmer he is! Bertoli were very smart to align with Fabio because I’d buy whatever he is selling.
Success brand boil-in-bag rice has been a best selling brand for years and it tastes great in a variety of recipes, samples of which they had on hand at Editor Showcase.
Bourbon Raisin Rice Pudding made with Success Basmati Rice is super easy to prepare and tastes rich, sweet and exotic.
Success Jasmine Rice is used in this exceptional recipe for Laotian Nam Khao (Crispy Rice Balls), which were devoured by attendees very quickly!
Alouette Cheese Spreads had a couple of exciting new “Bold” flavors to preview including Wasabi Cheddar, which is just mind blowing, and Buffalo Cheddar — which is sure to become a favorite as well! While these new flavors will not be available until February, 2014, there are tons of other flavors for you to try in time for the holidays. Alouette Cheese Spreads are convenient for entertaining on the fly, and come in resealable tubs which keep them fresh.
If you want to get super fancy you can even hollow out a pineapple and impress your guests by serving your favorite dip made from Alouette Cheese Spreads right from the pineapple! Crazy!
Just look at this lovely display courtesy of the National Pasta Association. Nobody loves pasta more than I do, so I was way into all of the tasty and healthy recipes they had to give out as part of their Pasta Fits promotion, such as this yummy past salad picture below.
If you enjoy making your own healthy juices, smoothies and sauces — or just like to cook a lot of recipes that require a first rate food processor — then you will not be able to live much longer without a Ninja Ultima Blender. The Ninja distinguishes itself by the multi-blade core that does a superior job of chopping and pureeing foods. Check out the side by side comparison above: Some Other Brand on the left, Ninja on the right. Behold the clear winner in blended results. Ninja!
Cooking Planit was giving out these cookies as well as bad ass magnetic photo recipe cards to promote this super cool website and mobile app that provides home cooks with step-by-step instructions to create full meals. They call it a “GPS for the Kitchen” – what an exciting and fun idea! Visit Cooking Planit at This Link!
Okay, here is product that I would literally eat all the time: Mann’s Sunny Shores Veggie Mac-N-Cheese, which contains everything you need to make a fine dinner of Macaroni and Cheese with Broccoli in one bag! Also, please note above they it comes in a bacon variety, ‘Nuff said.
Last, but not least, I would like to give an extra special shout out to Sartori Cheese, producers of artisan and premium cheese for seven decades! Sartori makes the most delicious cheese you have ever tasted — and I have tasted a lot of cheese. They also gifted me with this coveted swag of a reusable insulted canvas tote filled with five different varieties of their awesome cheese plus a set of wine glass charms! Sartori Cheese!
As always, Thanks to Formulatin PR for the Hook Up!