Best-Ever Molasses Cookies...

1/2 cup granulated sugar, for rolling
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/8 tsp. finely ground black pepper
1/4 tsp. salt
12 tbsp. butter, nearly room temperature
1/3 cup dark brown sugar, firmly packed
1 large egg yolk
1 sp. vanilla extract
1/2 cup molasses

Adjust oven rack to middle position. Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside. Place granulated sugar in a bowl wide enough to roll the cookies in. Set aside.

Whisk together the flour, baking soda, spices and salt until combined. Set aside.

With electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl after each addition. Add egg yolk and vanilla; beat at medium speed until incorporated, about 30 seconds. Add molasses; beat on low 30 seconds. Add flour mixture and mix on low speed just until flour is incorporated, about 30 seconds. Stir dough briefly with a rubber spatula, if any flour remains on the bottom of the bowl.

Roll dough into 1 inch balls. Roll balls in sugar to coat. Set balls 2 inches apart on prepared baking sheets. Bake 1 sheet at a time for 11 to 12 minutes. Do not overbake. Cookies will look slightly underdone. Cool cookies on baking sheet one minute. Pull parchment sheet with cookies onto counter to finish cooling.

Pillow-Soft Dinner Rolls...

4 1/2 tsp. active dry yeast
1/2 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
6 tbsp. shortening
2 eggs
1/4 cup sugar
1 1/2 tsp. salt
7 to 7 1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 inches apart on greased baking sheets.

Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees at 350 degrees for 20-25 minutes or until golden brown. Remove to wire racks.

Pointers For A Perfect Party...

*Reject the idea of rising before dawn and cooking until exhaustion sets in. When the cook is stressed, everyone is stressed.

*Keep it simple. You want to enjoy your guests, not spend the party in the kitchen.

*Select foods that can be prepared in advance. That way, you'll have time to relax and get ready before the party.

*First, go through your pantry and see what you have and what you will need.

*Arrange your shopping list in the same layout as your favorite store. Use categories: produce (including specialty items found in the produce section), baking supplies, canned goods, dairy, meats, etc. You'll save time and be less likely to forget to buy something.

*Insist on the freshest, best looking ingredients. Beautiful food inspires us to cook. If you have time, visit different shops for inspiration.

*It is better to have too much food than too little.

*Combine home-cooked and purchased food. If you limit yourself to preparing three things, you'll have time to talk with friends and family.

*When time is tight, let guests contribute food. Assign a portion of the menu, such as salad, side dish or appetizer and concentrate your attention on the main dish. Ask each contributor to bring a serving dish.

*Add fresh cranberries to dressing and other recipes. They are low in fat and contain vitamin A, potassium and a healthy dose of vitamin C.

*Smoked turkey makes an excellent low-fat seasoning for greens or green beans.

*At dessert time, include low-calorie treats or fresh fruit.

*Many people have food sensitivites or allergies. A gracious host makes sure that at least one safe food is available for them.

*Give new recipes a trial run before you serve them to guests.

*Think through music choices. Don't fumble through a stack of CDs at the last moment.

*Large centerpieces make it difficult for guests to converse easily. Overflowing bowls of different colored grapes make an easy and impressive arrangement.

*Keep a medium or large bowl next to your work space and use for vegetable trimmings and other garbage. This saves walking back and forth to the trash can.

*To eliminate cross contamination, use different cutting boards for raw poultry or meat and for vegetables.

*Prepare cheese dips in advance to serve with crackers or carb-friendly vegetables for appetizers. Place in serving bowls; cover with plastic wrap. Refrigerate. Garnish with fresh herbs or finely chopped veggies before serving.

*Before dinner, fill the coffee maker and add water. You'll just need to push the "on" switch to start the coffee.

*If you have a good thermal carafe, make the coffee before your guests arrive.

*Allow one pound of whole turkey for each adult portion.

*For large gatherings, consider cooking two smaller turkeys instead of one large one. For example, roast one turkey; deep-fry the other.

*Unless presentation of the whole bird and carving at the table is part of your family tradition, consider cooking the turkey the day before. Turkey is easier to cut after juices have settled. Fill baking pans with white and dark meat, top with broth and cover with foil. Reheat before the meal.

*For a juicier turkey, use one of the injector kits available in the marketplace or make your own mixture of seasonings to inject into the muscles of the turkey.

*Another hint for a juicy turkey: cook the turkey breast-side down for 1 1/2 hours, then carefully flip the turkey, using silicone mitts or turkey turners; cook until done.

*Let the turkey rest for 10 or 15 minutes after cooking. If you carve a turkey immediately, the juices will run out, causing the meat to be dry.

Review: Jennie-O Freezer-To-Oven Turkey...

As seen in The Dallas Morning News...

No Touching This Turkey: No-thaw bird lets cooks skip the messy part. by Elizabeth Lee

Freezer-to-oven turkey breasts have been around a few years, but a whole turkey is something new.

Just in time for Thanksgiving, Jennie-O Turkey Store is rolling out oven-ready birds that promise ease, no defrosting and freedom from yuck: cooks never have to touch a raw bird or a bag of giblets. The label even claims that it's foolproof, reassurance indeed for cooks who have never tangled with a turkey.

We roasted a 12-pound frozen bird for the 3 1/2-hour minimim time recommended on the label, which turned out to be a Jennie Uh-Oh. The timer had already popped, but we couldn't see it through the dark coating on the bag. The temperature had reached more than 200 degrees in the breast (180 degrees is the standard).

Amazingly enough, the meat was still juicy and edible, a testament to the saving power of those ubizuitous, added water solutions.

On the other hand, the turkey collapsed on slicing like Elwood and Jake's car at the end of The Blues Brothers.

It was not a Norman Rockwell moment.

If you go this route, start checking the temperature an hour before the recommended minimum roasting time to make sure the turkey doesn't overcook.

Gravy prepared by package instructions tasted much like canned gravies--salty and flat. Thinning it with a little water and dry sherry or white wine improves the flavor.

One of these turkeys-with-training-wheels is about $2.50 a pound (about $30 for a 12-pounder), a little more than double the cost of a traditional whole turkey.

Broiled Acorn Squash...

1 acorn squash, halved and seeded
Salt and pepper to taste
4 tbsp. butter, divided use
4 tbsp. brown sugar, divided use

In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.

Sprinkle each half with salt and pepper to taste. Place two tablespoons butter and two tablespoons brown sugar in each half.

Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.