I think everyone should add "Rosario's Favorite" to the beginning of their recipe titles from now on. I've been reading all of these with interest, keep them coming, the sidebars only make it more fun to read.

@AliceT
>> Chocolate and Maraschino Cherry Shortbread Cookies Yum!!

@brightlights Where do you get purple potatoes for your roasted veggies? I'm going to make your veggie recipe and Catmae's cranberry recipe. I have to revamp my menu due to DH's higher blood glucose. Goodbye yummy green bean casserole with crispy fried onions. I am looking for low carb sides and ones that I can switch out the sugar for Stevia. I also want to do as much prep as possible on the days before, so I can just take stuff out of the fridge and pop it in the oven and actually be able to join in with and enjoy my Thanksgiving company, for once.

@Sammee I've found them at both HEB and Randall's, but not all the time. Sorry, hit post too soon!This time of year, both should have them (I'll look this weekend). If you can't find them (you should be able to), you can use regular potatoes. The purple ones don't taste/cook any differently, but are prettier and MUCH more nutritionally dense!

@Sammee ^^^^ Should have clarified that they're in the regular produce aisle with all the other inferior potatoes!

Roasted Root Veggies with RosemaryNonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeledPosition 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
Transfer roasted vegetables to large bowl and then serve.

Brussel Sprouts with Bacon

Kosher salt
4 cups (1 1/4 pounds) halved and trimmed Brussels sprouts
8 ounces slab bacon, diced Freshly ground black pepper Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain. Meanwhile, in a large sauté pan, cook the bacon over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the Brussels sprouts to the pan in a single layer, cut side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper to taste. Divide the bacon-sprout mixture among four plates and serve immediately.

Chocolate Bourbon Pecan PieKentucky bourbon gives a kick to this Southern classic.Ingredients
1 (9 inch) pie shell (I make my own)1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten

1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecansDirections
Preheat oven to 325 degrees F (165 degrees F).
In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Juiciest Turkey you'll ever cook:Gravy base:2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken brothTurkey ingredients:
1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs
1 14- to 16-pound turkey
4 cups low-salt chicken broth, divided
1/4 cup all purpose flourPreparationFor gravy base:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)For turkey:
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

Hey!!! Ladies, I grazed my way through this thread only to find the last couple recipes to Involve vegetables??? WTH, it's Christmas, I wanna see something gooey I can ask my wife to make! No more of this healthy crap please! Lol

@Greg hey - chocolate bourbon pecan pie is far from healthy

@TheCatsMeow No,no, I meant to exclude you from my post. Continue on, you're posting correctly! Lol

Martha Washington CandiesIngredients
1 cup butter (I only use real when baking)
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut

2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips or melted dark chocolateDirections
Line 2 cookie sheets with wax paper. Set aside.
Mix butter, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.Form into small balls and place on prepared cookie sheets . Chill until very firm.
Melt chocolate in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper. Refrigerate if not using same day; great as gifts in little Christmas tins.

Apricot Coconut BallsServings: 3 dozenIngredients
1 (6 oz.) package dried apricots (1 1/2 cups)
2 cups flaked coconut
2/3 cup Eagle Brand® Sweetened Condensed Milk
Powdered sugarCHOP apricots by pulsing in food processor until finely chopped or mincing on cutting board with sharp knife.
MIX apricots and coconut in large bowl until well blended. Stir in sweetened condensed milk until evenly blended.
SHAPE into 1-inch balls. Roll in powdered sugar. Let stand at room temperature until firm. Store in refrigerator.Another great gift idea!

Fool Proof Fudge3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extractInstructions
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.Variations - my uncle adds raisins and it's delicious. He also makes with white chocolate and it's equally yummy. Sometimes add dried fruit such as apricots or cranberries.