In honor of Thanksgiving 2015, we're doing an entire meal! Well, not exactly an entire meal, you'll still have to make your own Turkey, but we got the rest. We've made Orange Cranberry Sauce, Maple Glazed Sweet Potatoes, Rosemary Stuffing, and Lemon Garlic Roasted Brussels Sprouts. Honestly, I don't know how we did it, this is one seriously flavorful and fantastic meal! Here you go: Orange Cranberry Sauce 1 bag fresh cranberries 1 c. water 1 c. sugar 2 tsp. Bickford W.S. Orange Flavor Mix all ingredients in saucepan on medium heat. Bring to a boil and reduce...
Ingredients: 4 lbs new potatoes, scrubbed and halved 1 tsp. Bickford’s Garlic Flavor 1 tsp. Bickford’s Rosemary Flavor ¼ cup olive oil Kosher salt and pepper to taste Directions: Preheat oven to 400°F. In a large bowl, toss new potatoes and Bickford’s Garlic Flavor with Bickford’s Rosemary Flavor. Toss with olive oil to coat lightly, add salt and pepper to taste. Lightly oil a sheet pan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before...
1 can (14 oz) artichoke hearts, drained, finely chopped
1 pkg (10 oz) frozen chopped spinach
¾ cup; 100% grated parmesan cheese
¾ cup light mayonnaise
½ cup 2% milk shredded reduced fat mozzarella cheese
⅛ tsp Bickford Garlic Flavor
(Add ⅛ tsp Bickford Basil or Rosemary Flavor if desired)
Preheat oven to 350° F. Mix all ingredients until well blended. Spoon into 9-inch pie plate or small shallow baking dish. Bake 20 minutes or until heated through. Serve with reduced fat crackers or assorted cut-up vegetables