Hot Spinach Artichoke Dip

Ingredients
* 1 (10-ounce) package frozen chopped spinach
* 2 (13 3/4-ounce) cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup freshly grated Parmesan
* 1 cup grated pepper jack or gouda cheese

Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.

Courtesy of Paula Deen

Homemade Gravy

*If you don't have fresh chicken stock, you can use cubes - I used Bisto turkey granules for this on Thanksgiving 2008*

Ingredients
* 1/4 pound (1 stick) unsalted butter
* 1 1/2 cups chopped yellow onion (2 onions)
* 1/4 cup flour
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Defatted turkey drippings plus chicken stock to make 2 cups, heated
* 1 tablespoon Cognac or brandy
* 1 tablespoon white wine, optional
* 1 tablespoon heavy cream, optional

Directions

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Source: Barefoot Contessa

Corn Souffle

* I will just say that I've never met a person who does not love this recipe. If you're making this in London, you can find everything you need at Partridge's in Sloane Square*

Ingredients
2 boxes Jiffy cornbread or corn muffin mix
2 14.5 oz cans of creamed corn
4 eggs
16 oz carton of sour cream
2 sticks butter

Preparation
Melt butter in 6" deep casserole(I usually melt in microwave and then pour into casserole dish)

Beat eggs and then mix all the rest of the ingredients into eggs.(You don't need a special mixer,mixing well with fork or spoon is sufficient)

Pour mixture into casserole dish.Do not stir.Butter will just pool up around sides and this is fine.

Bake at 350 for 45 min.When knife comes out clean from center,it is done.Enjoy!

Source: Tia Berta

Pumpkin Pie with Spiced Whipped Cream

Ingredients
Pie crust (see Paula Deen's for the best fresh one - graham cracker pie crust also works well)

1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
2 large eggs

3/4 cup chilled whipping cream
2 tablespoons sugar

Preparation
Preheat oven to 400°F. Reshape crust edge to form high-standing rim. Bake crust until browned, pressing bottom and sides of crust occasionally with back of fork, about 14 minutes. Cool crust on rack. Reduce oven temperature to 350°F.

Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in eggs. Pour into crust (some filling may be left over).

Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on rack. (Can be made ahead. Let stand at room temperature 2 hours, or cover and chill overnight.)

Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Spoon large dollops around edge of pie and serve.