I have notes jotted down from last Thanksgiving from many phone calls to my mom to be able to make our first Turkey and stuffing. Here are my mom's recipes ( I hope I can piece it all together)
STUFFING (The YUMMIEST recipe ever!)
4-5 large carrots -peel and grind
4-5 stalks of celery -chop fine
2-3 medium size onions (depending on your preference)- grind
1/2 cube butter (about 4 TBSP)
Add altogether in saucepan and cook until soft (about 10 minutes)
Add stuffing and about 1/2 cube of butter ( don't you love how my mom cooks- just add a little of this a little of that)
You can do this the night before to help make the day a little easier.
TURKEY
Wash the whole turkey inside and out (pull out those yucky gizzards)
Salt inside and out of the Turkey including the legs
Stuff from both ends and stuff as full as you can
Use skewers to close and pulls skin of both sides
Put in pan -coat with butter
Put foil over each leg and wing to prevent from burning
Put 1 big piece of foil over the whole turkey
(It will brown well with foil)
1/2 way through cooking - baste
If not brown towards the end take off big foil
Cook Turkey for 20 minutes per pound @ 325 degrees
Tuesday, November 24, 2009
Sunday, November 1, 2009
Hot Sausage Dip
Since we're right in the middle of football season I thought I'd share one of my favorite chip dips. It's delicious.
1 Jimmy Dean hot sausage
1 pkg cream cheese
16 oz. sour cream
1 large tomato
1 medium green pepper
1/2 of a large onion
1 can green chilies
Brown sausage and chop into small pieces. Chop tomatos, green peppers, onion and green chilies. Mix all is a crockpot on low until warm and cream chesse is melted. Serve warm with tortilla chips.
1 Jimmy Dean hot sausage
1 pkg cream cheese
16 oz. sour cream
1 large tomato
1 medium green pepper
1/2 of a large onion
1 can green chilies
Brown sausage and chop into small pieces. Chop tomatos, green peppers, onion and green chilies. Mix all is a crockpot on low until warm and cream chesse is melted. Serve warm with tortilla chips.
Monday, September 21, 2009
Fruity-Nutty Oatmeal
I made this yummy oatmeal this past weekend for breakfast. It is delicious and really fills you up. I omitted the raisins simply because I don't like them. I also used quick oats, chopped almonds instead of walnuts, and chose the Pear over the apple. The recipe is from http://www.prevention.com/. It is the perfect Autumn breakfast!
Fruity-Nutty Oatmeal
1 cup water
2 1/2 cups fat-free milk, divided
1 1/4 cup old-fashioned rolled oats
1 large pear or medium Granny Smith apple, cored and cut into 1/4" pieces
1/2 cup dried cranberries
1/4 cup dark or golden raisins
1/2 cup chopped walnuts
2 tsp brown sugar
Bring water and 1 1/2 cups of the milk to a boil in large, heavy saucepan over high heat. Stir in oats. Reduce heat to medium-low and simmer 3 minutes, stirring often, until oats start to soften.
Stir in pear. Cover and simmer about 3 minutes more or until it is tender but still a bit crsip. Stir in cranberries and raisins. Remove from heat, cover and let stand 1 minute to soften.
Divide evenly among 4 warm bowls. Sprinkle each with 2 Tbsp. walnuts and 1/2 tsp brown sugar. Top each bowl with 1/4 cup of the remaining milk.
Makes 4 servings.
Fruity-Nutty Oatmeal
1 cup water
2 1/2 cups fat-free milk, divided
1 1/4 cup old-fashioned rolled oats
1 large pear or medium Granny Smith apple, cored and cut into 1/4" pieces
1/2 cup dried cranberries
1/4 cup dark or golden raisins
1/2 cup chopped walnuts
2 tsp brown sugar
Bring water and 1 1/2 cups of the milk to a boil in large, heavy saucepan over high heat. Stir in oats. Reduce heat to medium-low and simmer 3 minutes, stirring often, until oats start to soften.
Stir in pear. Cover and simmer about 3 minutes more or until it is tender but still a bit crsip. Stir in cranberries and raisins. Remove from heat, cover and let stand 1 minute to soften.
Divide evenly among 4 warm bowls. Sprinkle each with 2 Tbsp. walnuts and 1/2 tsp brown sugar. Top each bowl with 1/4 cup of the remaining milk.
Makes 4 servings.
Wednesday, August 5, 2009
Raspberry Velvet Melange
(Rasp. Chocolate Ice Cream)
I found this recipe in BHG and loved the picture so I tore it out. It wasn't until I read through the directions that I realized how EASY and CHEAP it is (especially for homemade ice cream). We made it up at Dave's cabin and it was delicious!
Ingredients
1 - 6oz pkg or Rasp.-flavored gelatin
2- cups boiling water
1/2 cup cold water
1/2 cup chocolate syrup
3/4 cup whipping cream
1/2 cup chocolate syrup
Fresh Raspberries (optional-but yummy!)
Preparation:
In a large bowl combine gelatin and boiling water. Stir until gelatin is dissolved. Stir in the cold water, 1/2 cup choc syrup, and whipping cream. Stir well to combine. Cover and child about 1 hour or until cool but not set. Pour into a 1 - 2 quart electric ice cream maker;freeze gelatin mixture according to manufacturer's instructions. Ripen (freeze/harden) if desired.
2. Top each serving with remaining 1/2 cup chocolate syrup, and serve with raspberries.
Makes 8 servings
I found this recipe in BHG and loved the picture so I tore it out. It wasn't until I read through the directions that I realized how EASY and CHEAP it is (especially for homemade ice cream). We made it up at Dave's cabin and it was delicious!
Ingredients
1 - 6oz pkg or Rasp.-flavored gelatin
2- cups boiling water
1/2 cup cold water
1/2 cup chocolate syrup
3/4 cup whipping cream
1/2 cup chocolate syrup
Fresh Raspberries (optional-but yummy!)
Preparation:
In a large bowl combine gelatin and boiling water. Stir until gelatin is dissolved. Stir in the cold water, 1/2 cup choc syrup, and whipping cream. Stir well to combine. Cover and child about 1 hour or until cool but not set. Pour into a 1 - 2 quart electric ice cream maker;freeze gelatin mixture according to manufacturer's instructions. Ripen (freeze/harden) if desired.
2. Top each serving with remaining 1/2 cup chocolate syrup, and serve with raspberries.
Makes 8 servings
Saturday, July 18, 2009
Rolo Cookies
Okay I know I am posting a lot of randoms, I am just trying to get rid of all my random little pieces of papers. This one was given to me from a friend (though I cannot remember who) and I know that they are YUMMY!
1 package fudge cake mix
1 package devils food cake mix
3/4 cup shortening (do not use oil)
4 eggs
Rolo candies (large bags, unwrapped)
Combine first four ingredients and mix until smooth dough forms. Mold until tablespoon of the dough around a piece of candy (unwrapped) and place two inches apart on parchment paper covered cookie sheet.
Bake @ 350 degrees for 10 minutes;remove from pan and cool on rack.
Makes 5 to 6 dozen cookies.
1 package fudge cake mix
1 package devils food cake mix
3/4 cup shortening (do not use oil)
4 eggs
Rolo candies (large bags, unwrapped)
Combine first four ingredients and mix until smooth dough forms. Mold until tablespoon of the dough around a piece of candy (unwrapped) and place two inches apart on parchment paper covered cookie sheet.
Bake @ 350 degrees for 10 minutes;remove from pan and cool on rack.
Makes 5 to 6 dozen cookies.
Strawberry Cream Freeze: Three Delicious Way
This is an ad that looked delicious! It said for more recipes go to dessert.com.
Ingredients:
1 pkg. (8 oz) Cream Cheese, softened
1 Cup Milk
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1 1/2 cups thawed Whipped Topping
20 Vanilla Wafers, corsely broken
1 cup Sliced Fresh Strawberries
1/2 Cup Strawberry Ice Cream Topping
Make the Filling
Beat Cream Cheese in a large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mis;beat for 2 minutes. Stir in whipped topping, wafers and berries. Swirl in ice cream topping.
8 inch Pie: Spoon filling into 6 oz oreo pie crust ( or I would try graham cracker). Freeze until firm. Serves 8.
Waffle Bowls: Freeze filling 6 hours or until firm. Scoop into 8 waffle bowls.
Mini Pies: Sppon Filling into 12 muffin liners. Top with more strawberries for prettier look. Freeze for 4 hours and remove fillings.
(about 25mins)
Ingredients:
1 pkg. (8 oz) Cream Cheese, softened
1 Cup Milk
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1 1/2 cups thawed Whipped Topping
20 Vanilla Wafers, corsely broken
1 cup Sliced Fresh Strawberries
1/2 Cup Strawberry Ice Cream Topping
Make the Filling
Beat Cream Cheese in a large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mis;beat for 2 minutes. Stir in whipped topping, wafers and berries. Swirl in ice cream topping.
8 inch Pie: Spoon filling into 6 oz oreo pie crust ( or I would try graham cracker). Freeze until firm. Serves 8.
Waffle Bowls: Freeze filling 6 hours or until firm. Scoop into 8 waffle bowls.
Mini Pies: Sppon Filling into 12 muffin liners. Top with more strawberries for prettier look. Freeze for 4 hours and remove fillings.
(about 25mins)
Friday, July 10, 2009
Chocolate Bonbon Pops
I found this recipe in my BHG magazine and want to try it. I am posting it here so I don't have to hold on to this torn out page. If you try it let me know how it goes!
"We used Oreos to get the intense chocolate flavor of these no- bake bonbons. Find lollipop sticks in the bakin section of large supermarket and baking supply stores."
Prep time: 30 mins Freeze: 30 minutes Chill: 1 Hour
18 chocolate sandwich cookies with cream filling.
1 1/2 cups pecans, toasted ( I might leave these out)
2 TBSP Orange liqueur or orange juice
1 TBSP corn syrup
2 TBSP unsweetened Cocoa powder
20 Lollipop sticks
1 - 12 oz pkg milk or semisweet chocolate chips
1 TBSP shortening
1. in a large food processor bowl combine cookies and 3/4 cup of nuts; pulse until cookies are crushed. Add Orange juice, corn syrup, and cocoa powder process until combined. Add remaining nuts pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1 inch balls. Place on baking sheet, insert a lollipop stick,and freeze for 30 minutes
3. In a small saucepan combine chocolate chips and shortening. Cook and stir over medium- low heat. Dip pop in chocolate. Return to baking sheet loosely cover and refrigerate 1 hour or until chocolate is set If using liqueur , flavor will mellow after a day or two. Makes 20 pops!
( I left this last sentence in for everyone (: )
Can keep up to a week in a covered container in the refrigerator.
"We used Oreos to get the intense chocolate flavor of these no- bake bonbons. Find lollipop sticks in the bakin section of large supermarket and baking supply stores."
Prep time: 30 mins Freeze: 30 minutes Chill: 1 Hour
18 chocolate sandwich cookies with cream filling.
1 1/2 cups pecans, toasted ( I might leave these out)
2 TBSP Orange liqueur or orange juice
1 TBSP corn syrup
2 TBSP unsweetened Cocoa powder
20 Lollipop sticks
1 - 12 oz pkg milk or semisweet chocolate chips
1 TBSP shortening
1. in a large food processor bowl combine cookies and 3/4 cup of nuts; pulse until cookies are crushed. Add Orange juice, corn syrup, and cocoa powder process until combined. Add remaining nuts pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape cookie mixture in 1 inch balls. Place on baking sheet, insert a lollipop stick,and freeze for 30 minutes
3. In a small saucepan combine chocolate chips and shortening. Cook and stir over medium- low heat. Dip pop in chocolate. Return to baking sheet loosely cover and refrigerate 1 hour or until chocolate is set If using liqueur , flavor will mellow after a day or two. Makes 20 pops!
( I left this last sentence in for everyone (: )
Can keep up to a week in a covered container in the refrigerator.
Subscribe to:
Posts (Atom)