Turkey Tips

 

It's Turkey Time! 

Here are some tips to help you roast a turkey everyone will be thankful for.  

#1 Thaw in the fridge

I usually give my turkey's at least 2-3 days to thaw in the fridge. Then remove gizzards. 

#2 Brine, Brine, Brine

   If you are a fan of Bob's Burgers you'll recognize his 3 day "Father of the Brine." It sounded like such a good idea that I tried it out and indeed, it is very good.  Here is my brine recipe. 

   In a stock pot, heat 1/4 cup salt, 1 quart vegetable stock and 1 quart water. Heat until salt is dissolved. let cool and add 1 tsp poultry seasoning.  

I like to use the large bags that are made for crockpots but a large zip lock bag or container would work well too.  Anything to keep the liquid all around the turkey.  

Brine for 3 days in the fridge.  

#3. Roasting 

I like to roast my turkeys with some onions, carrots and celery stuffed inside.  Dry the bird and cover with butter and season salt. Cover the bird with a lid or heavy duty foil and roast at 325 according to weight. 15 mins per pound of turkey.  

#4 Bump of the heat

At the end remove the foil and bump up the heat to 425 degrees.  Cook for about 15-30 mins to crisp up the skin and give the turkey that desired golden brown color.  

#5 Serving

   Remove the inner veggies and carve the bird.  I like to remove the legs, wings and thighs first.  Then cut the breast meat off the bone and slice with an electric knife. 

#6 All aboard the Gravy train. 

Pour all the drippings into a skillet. Add some turkey stock of  you need more.  In a separate bowl mix a little water with 2 Tbsp corn starch until smooth.  Pour that into the drippings.  Bring to a boil, while constantly whisking (to prevent lumps).  Add 1/2 tsp kitchen bouquet and stir. Boil until desired thickness is reached.  Add salt to taste if needed.  

Happy Thanksgiving! 

Thanksgiving Favorites

 A Compilation of my go to Thanksgiving recipes. 

1. Turkey - See the post Turkey Tips

2. Sides

     A. Country Style Green Beans 

1. Clean green beans and break off the ends.  Put them in a stock pot with; 

chopped red onion, bacon bits, 1-2 Tbsp bacon grease, and 1tsp salt

2. Add enough water to cover the bottom of the pan (1/2 a cup or so) and boil until soft (20-30 or more mins)

3. Drain water and add more salt to taste

**Another great reason to never throw away bacon grease (just put it on a cup or jar and store in the fridge for various uses)

    B. Cheesy Green Beans

1. Preheat oven to 350 degree

2. In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 

3. Add 1 cup milk and ½ tsp of salt, stir to combine

4. Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 

5. Add ¼ tsp chili powder and stir

6. Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish

7. Pour on ½ of the cheese sauce and stir to combine

**You can either make double beans for freeze the extra sauce and have more later**

8. Sprinkle with French fried onions and top with foil

9. Bake for 15 min, remove foil and bake for an additional 15 min. 

    C. Sweet Potato Casserole

Casserole Ingredients 

3 cups mashed sweet potatoes or yams

3/4 cup brown sugar

2 eggs beaten

1 tsp vanilla

1/2 cup milk

1/4 melted butter

1/2 tsp cinnamon 

Topping Ingredients 

1/3 cup brown sugar

1/3 cup flour

1/4 cup melted butter

1 cup chopped pecans

Directions

1. In a bowl, combine all the casserole ingredients and pour into a greased baking dish 

2. Mix topping ingredients together in a separate bowl and sprinkle over top of casserole 

3. Bake at 350 for 40 min. 

    D. Tabouli

    This is a light and refreshing salad that taps into my Gibson roots. It was a favorite at our Thanksgivings growing up. 

Ingredients

1. cup cracked wheat (also called bulgar wheat or wheat couscous)

1/2 cup chopped fresh parsley

1/4 cup diced onion (soak onion in ice water for 15 min to reduce sharp onion aftertaste)

2 cups diced tomatoes (I use cherry or grape tomatoes for better flavor in the fall)

1 diced cucumber

1/2 cup fresh lemon juice

1/2 cup oil

Salt and pepper to taste

Direction

1. Soak cracked wheat in 1 cup warm water for 1 hour (it will absorb the water and become a fluffy texture) 

2. Add other ingredients and toss

3. Chill overnight (might need to add a bit more lemon juice and oil before serving if too dry)

***For this all important meal I'm a bit of a semi homemade fan.  I use boxed stuffing and Rhodes frozen rolls to help save time and make life a little easier. ;0) 

3. Desserts

    A. Pecan Pie

Ingredients

1 cup Karo Light Corn Syrup

3 eggs, beaten

3/4 cup sugar

2 Tbsp Brown sugar

2 Tbsp melted butter 

1 tsp vanilla

6 ounces pecan halves

1 pie crust (see here for pie crust recipe) 

Directions

1. Beat eggs in a bowl,  Add all other ingredients except pecans.  Mix until well combine

2. Roll our pie shell in the bottom of pie pan.  Place pecan halves in concentric circles to cover the bottom of the shell.  

3. Carefully pour filling over pecans

4. Bake at 350 degrees for 1 hour

    B. Pumpkin Pie

  Ingredients 

1 can pumpkin

1 1/2 cups evaporated milk

1/2 cup sugar

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp ginger

2 eggs, beaten

1/2 tsp vanilla

1 pie shell (see here for pie crust recipe) 

Directions

1. Mix all filling ingredients in a bowl.  

2. Roll out pie crust and place in bottom of pie plate

3. Pour filling into shell 

4. Add some fun fall leave pie crust cut outs for a beautiful decorative touch.  (place a pie shield over the crust to prevent burning while baking) 

5. Bake at 425 for 15 min, then reduce heat to 350 and bake for 30-40 min, until pie is set. 

Serve with whipped cream 

Hope you all have a fabulous Thanksgiving.  

Roasted Vegetable Medley

Roasted Vegetable Medley

1.Peel and chop 1 acorn squash, 1 butternut squash, 1 large sweet potato, 1 large (or 2 small) purple sweet potato, several blue potatoes.  

2, Layer on a baking sheet lined with parchment paper.  

3. Sprinkle in some diced red onion and whole fresh cranberries

4. Drizzle with oil and honey

5. Sprinkle with salt, Joe's KC french fry seasoning and fresh rosemary

6. Roast in oven until tender

7. Serve and enjoy this beautiful Thanksgiving side dish.  
 

Thanksgiving Punch

 

Ingredients and Directions 

Combine: Pear or Apple Cider, Cran-apple juice and Ginger ale, 

Top with whole fresh cranberries. 

Hot Wassail

Nothing says fall like a glass of hot wassail. So delicious. 

Ingredients 

2 cups orange juice

2 cups pineapple juice

2 quarts apple cider

3/4 cup lemon juice

1 tsp whole cloves

1 cups sugar

1 cinnamon stick, broken

Directions

1. Place all ingredients in a stock pot and simmer for 20 min

2. Remove cloves and cinnamon stick before serving

**Also great in a crock pot or beverage warmer 

Fruit Salsa and Cinnamon Chips

 

Ingredients and Directions

1. Use cookie cutters to cut out chip shapes from large tortillas

2. In a bowl, mix together 1/3 cup sugar and 1 tsp cinnamon

3. Arrange chips on a baking sheet and spray with cooking oil, sprinkle cinnamon/sugar on each chip

4. Bake at 350 for 10-11 mins. 

5. In a food processor chop of various fruits into a salsa, add 1 tbsp apple jelly, 1 tbsp white sugar, 1 tsp brown sugar

Serve and enjoy. 

Salted Caramel Cheesecakes

 Ingredients and Directions

1. Combine 1 package softened cream cheese, 1 egg, 6 Tbsp Sugar, 1 Tbsp lemon juice, 1 tsp vanilla

2. Pour in greased silicone mold and top with graham cracker or vanilla wafer cookies 

3. Bake at 375 for 15-20 min

4. Let cool and turn out.  

5. Melt salted caramel candy melts and pour into cleaned molds, place cheesecake in each mold and allow chocolate to harden. Remove from mold and enjoy. 

Mini Pecan Pies

Same recipe as the large pie found here, but in a cute mini size. 

Ingredient

1 cup Karo Light Corn Syrup

3 eggs, beaten

3/4 cup sugar

2 Tbsp Brown sugar

2 Tbsp melted butter 

1 tsp vanilla

1 cup pecan halves, chopped 

1 pie crust (see here for pie crust recipe) 

Directions

1. Beat eggs in a bowl,  Add all other ingredients except pecans.  Mix until well combine

2. Cut out 12 mini pie crust circles and place in a muffin tin, add a spoon full of chopped pecans to each 

3. Carefully pour filling over pecans in each mini pie

4. Bake at 350 degrees for 30 hour

Roasted Squash Bisque

 

Ingredients and Instructions 

1. Slice open, scrape out seeds and place on a baking sheet the following: 

 1 pumpkin pie, 1 honeynut squash (found at Aldi, can omit if you can't find it) 1 acorn squace, 

1 butternut squash

2. Drizzle with oil and roast at 400 degrees until tender

3. Scrape squash out of the skins and place in a blender 

4. Add 4 cups of chicken stock and blend (you may need separate into a couple batches if all won't fit in your blender at once) 

5. In a stock pot brown 1 cup of diced Prosciutto

6. Add the blended squash mix

7.  Add 1 cup heavy whipping cream, 1 tsp sage, 1 tsp rosemary, 1 tsp salt (or to taste), 1/2 tsp poultry seasoning 

8. Serve and enjoy. 

Halloween Party Food Ideas

Here are the ideas I shared today on Great Day KC Fox 4. 

Sweet Potato Shepards Pies

1. In a skillet brown 1lb ground beef and drain fat

2. Add 1 tsp dried onion, 1 tsp streak seasoning, 1 Tbsp spicy yellow mustard, 1 Tbsp Worcester sauce, 1/2 cup water, 1 tsp beef boulion, 1 Tbsp corn starch and salt to taste

3. Simmer until sauce thickens

4. Meanwhile, peel, dice and boil 2 sweet potatoes until tender

5. Mix sweet potatoes with a little milk until they are smooth mashed potoatoes

6. Place 1/4 cup meat mixture in the bottom of some baking cups, then add some mashed potatoes on top, smooth out and use a toothpick to draw pumpkin lines

7. Cut black olives into Jack-o-lantern faces and place on top.  

8. Bake in a 350 degree oven for 30 min.  

9.  Add a small piece of green onion for pumpkin stem

Caramel Apple Pretzel Bites

1. Place pretzels on a plate or baking sheet. 

2. Cut caramel squares in half and place on pretzels

3. Either bake or microwave until caramel is melty

4. Place an apple piece on the melted caramel. 

5. Allow to cool and then drizzle with white chocolate. 

Spiderweb Cupcakes

1. Bake and frost the cupcakes of your choice

2. Microwave a cup of mini marshmallows for 30 sec

3. Stir, use fingers to grab some marshmallow and stretch is out then place over each cupcake

4. Add plastic or gummy spiders 

Fall Flavored Hot Chocolate Mixes 

1. In a very large mixing bowl combine: 1 lb powdered sugar plus 2 cups, 1 box chocolate Nesquick, 1 container plain powdered coffee creamer, 1 quart box powdered milk, 1 container cocoa powder, 1 jar pumpkin pie spice. 

2.  Store in a container and add to hot water for hot cocoa

1. In a very large mixing bowl combine: 1 lb powdered sugar, 1 box chocolate Nesquick, 1 container caramel flavored powdered coffee creamer, 1 quart box powdered milk, 1 container cocoa powder, 1 package of freeze dried apples (finely crushed into a powder in a food processor 

2.  Store in a container and add to hot water for hot cocoa

Watch the segment here

Spooktacular Halloween Feast

 Jack-o-lantern Pasties 

Ingredients

2 refrigerated package of 2 pie crusts (or 2 recipe homemade pie crust)

1/2 lb cube steak

1 carrot

1/2 onion

1 potato 

2 Tbsp Worcestershire sauce 

Salt and Pepper to taste

1 cup water

2 tsp beef bullion (or 2 cubes) 

1 tbsp cornstarch

1 tsp kitchen bouquet 

Directions: 

1. In a food processor mince potato, carrot, and onion. Then add beef and mince again.

2. Add Worcestershire and salt and pepper and pulse until well mixed 

3. I’m a saucepan combine water, bullion, cornstarch and kitchen bouquet. Whisk over medium heat until boiling and let it thicken into a gravy. 

4.Mix meat mixture and gravy in a bowl 

5. Unroll pie crust and cut 8 tops crusts and 8 bottoms bottom crusts

6.  Place about 1/3 cup meat mixture on the bottom crust, brush a little water on the pie crust edge to help with sealing.  Place the top crust on and seal edges

6. Brush top with milk

7. Bake at 400 for 30-40 min until crust is fully cooked. 

Jello Brains with Eyeballs

Ingredients

Brain Jello mold

2 large packages of jello (flavors that will create a light pinky peachy color)

2 cups boiling water

2 cups ice water

9-10 rambutans (fruit)

18-20 blueberries

Strawberry Syrup (optional) 

Directions

1. Fully Dissolve jello in boiling water (stirring), add ice water and mix

2. Pour into jello mold and allow to set in the refrigerator (a couple of hours) 

3. Peel rambutans, cut in half long ways and remove seed (some seed shell may remain that ok)

4. Place a blueberry in each seed cavity 

5. When jello is set remove onto a platter (setting the mold in hot water for a couple seconds can help release the jello from the mold)

6. Arrange "eyes" around the brains and drizzle strawberry syrup if desired for extra spooky. 

Halloween Party Drinks (non alcoholic)

 These 2 punches will be a surefire hit at your Halloween party

Witches Brew Punch

Ingredients

1 jug Green Berry Rush Hawaiian punch (or any green colored drink) 

1 lt lemon lime soda

1 container lime sherbert

Dry ice (for misty affect) ** Don't touch dry ice with bare hands, use tongs.  Don't put dry ice directly in the drink, only in a separate bowl underneath the actually punch bowl.  Pour water over dry ice to activate the misty effect. 

**If adding alcohol I would suggest green apple vodka

Blood Punch 

Ingredients

1 bottle grape juice

1 bottle cran-apple juice

1 bottle V8 Strawberry Banana juice

1 Lt lemon lime soda

1 container raspberry sherbert 

**If adding alcohol I would suggest raspberry vodka

Smashing Pumpkin Recipes 2

                           Having some fun with AI 

Pumpkin Cream Custard Recipe

1. In a saucepan over medium heat cook: 1 cup brown Sugar, 1/4 cup white sugar, 1/4 cup corn (or other) starch, 1/8 tsp salt, 2 cups heavy whipping cream and 2 cup milk

2. Whisk until smooth and cook until a thermometer reads 175 degrees. Then remove from heat. 

3. In a separate bowl beat 4 eggs add 1 can pumpkin and 2 tsp pumpkin pie spice. 

4. Temper the eggs by adding small amounts of the hot mixture while constantly whisking. Once you have done this with half of the hot mixture, pour the rest of the now egg mixture back into the pan and whisk until combine.  

5. Place back on the stove and cook until the mixture reaches 160 degrees or coats the back of a metal spoon. (optional add the seeds of a vanilla bean)

Frozen Pumpkin Custard

Place 1/2 of the mixture in an ice cream maker and freeze. 

Pumpkin Creme Brûlée

1. Divide the mixture into ramekins (if serving later cover with plastic wrap and store in the fridge)

2. Sprinkle 1 Tbsp sugar over each ramekin and use a blow torch to melt the sugar into a crust. 

Smashing Pumpkin Recipes

                         Having some fun with AI

Pumpkin Cookies with Brown Sugar Frosting

1. In a mixing bowl place 1 cup pumpkin, 1 cup shortening, 1 cup sugar and mix
2. Add one egg and 1 tsp vanilla and mix again
3. Sift in 2 cup flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/4 tsp ginger and mix a final time
4. Spoon cookies onto a baking sheet and bake in a 350 degree oven for 15 min.
5. For the frosting, melt 3 Tbsp butter in a sauce pan, add 1/2 cup brown sugar and 1/4 cup milk, stir until sugar is dissolved.
6. Place in your mixing bowl and add 1 tsp vanilla and about 3 cups of powdered sugar, mix until smooth, add a couple more tablespoons of milk to get the right glossy texture. 
Frost cookies and enjoy!
Makes about 2 dozen cookies. 

Pumpkin Apple Bread with Streusel Topping

1. In a mixing bowl place 1 can of pumpkin, 1/2 cup oil, 1/2 cup softened butter 1 cup white sugar, 1 cup brown sugar, and 4 eggs and mix
2.  Add 3 cup flour, 2 Tsp baking powder, 1 tsp salt, 1 tsp pumpkin pie spice, 1 1/2 tsp cinnamon and mix again
3. Peel, core and dice 2 tart apples and fold into the batter
4. spray loaf pans and evenly divide the batter between them.
5. To make streusel topping in a bowl combine 2 Tbsp flour, 1/2 cup white sugar, 2 Tbsp brown sugar, 2 tsp cinnamon, and 2 tbsp softened butter. Mix with a fork until crumbly. Spread over each loaf.
6. Bake in a 350 degree oven for 35-40 min (until a toothpick comes out clean) up to 1 hour for large loaves 
Makes 8 mini loaves for 2 large loaves.

Pumpkin Popcorn

1. Pop 1/2 cup popcorn kernels or use a bag of microwave popcorn.
2. While it is still hot pour into a paper bag with 1/2 cup pumpkin chips and shake, shake, shake. (if the pumpkin chips aren't melting, you can microwave the paper bag for a 20 or so sec until they melt)
3. rip open the bag and allow the pumpkin to cool and harden a bit and serve.

Pumpkin Juice

1. In a blender pour 3 cup apple cider, 1 - 6 oz can pineapple juice, 1 cup pumpkin, 1 tsp pumpkin pie spice and 1 cup orange juice (you can sweeten with some agave nectar or honey)
2. Blend for 30 sec.
3. Store in a pitcher in the fridge. The pumpkin will settle to the bottom so stir before serving.

Mini Pumpkin Whoopie Pies with Cream Cheese Frosting. 

(This was a Martha Stewart recipe that I adapted and changed a little.  Here is a link to the original recipe http://www.marthastewart.com/344826/pumpkin-whoopie-pies-with-cream-cheese-f )

1. In a mixer place 1 1/2 cup pumpkin, 1/2 cup oil, 1/2 cup white sugar, 1/2 cup brown sugar and mix
2. Then add 1 egg and 1/2 tsp vanilla and mix again
3. Sift in 1 1/2 cup flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp pumpkin pie spice and mix a final time
4. Line baking sheets with parchment paper and put batter into a prepare piping bag
5. Pipe out an even number of cookies (for sandwiches) and bake at 350 for 10 min. Allow to cool completely.
6. For frosting place in a mixing bowl 1 cup powdered sugar, 3 oz softened cream cheese, 3 tbsp softened butter and 1/2 tsp vanilla. mix until smooth
7. place frosting in anther prepared piping bag and place a dollop of frosting on 1/2 of the cookies. Top with other cookie to make the whoopie pies. Make about 3 dozen mini pies.
Store in the fridge in an air tight container with parchment paper as a liner for layers.

Fall Flavored Sourdough

 See Sourdough recipe and tutorial here 

Pumpkin Spice

1.  Add 1 tsp pumpkin pie spice to the dough 

2. When shaping add some pumpkin spice chocolate chips

3. Bake as usual. 

Caramel Apple

1. Use plain sourdough base recipe 

2. When shaping add freeze dried apples and caramel bits

3. Bake as usual 

Homemade: The Pilot

 

Sizzle Reel

You guys! My husband and I have made a pilot episode for Homemade the Show.  Check it out! I'm in search of Networks interested in producing a full season.  

HOMEMADE//

From Betty Crocker, Julia Child, Martha Stewart and Pioneer Woman, we have always had a need for learning the forgotten skills of our Grandmothers. Courtney Hill, city girl turned urban homesteader, brings back those lost skills in “HOMEMADE.”

Courtney: Cookbook Author, TV Show Personality and Chef, pays homage to a simpler time when practical skills that strengthened and elevated the family structure were essential to every day life. 

From stage lighting to props, “HOMEMADE,” visualizes a flair and aesthetic for all things Mid-Century Modern while teaching skills that continue to stand the test of time. 

While Courtney brings entertainment appeal with her personality and charm, she also brings an education forward approach from her Master’s Degree in Family and Consumer Sciences (FACS). 

There’s never been a bigger need for wholesome content that has meaning and purpose. “HOMEMADE” aims to educate, entertain and encourage the forgotten skills of our Grandmothers to the next generation of Women. 

“It’s better when it’s Homemade,” - Courtney Hill

Full Pilot Episode 

Fall Chex Mix

 This is a favorite Fall tradition with my kids and each year it's slightly different depending on what we find at the store 

Basic Chex Mix Recipe 

• Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 1 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine. 
• In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag soup crackers, 1 bag mini pretzels, 1 container pumpkin seeds.  Stir to mix up
• Pour the sauce over the crackers and stir to evenly coat (I usually have to do this in 2 bowls because I don't have 1 bowl that is big enough to hold it all) 
• Pour out on 2 baking sheets and bake in a 325 degree oven for 25 (stirring every 8 min to prevent burning
• Turn out on a paper sack and let cool
• Add the fall fixings and stir to mix. 
• Store in zip lock bags or air tight containers

Fall Mix in Ideas

• Caramel corn
• Dried apples
• Candy Corns
• Reese's Pieces 
• Honey Roasted peanuts
• Caramel bits

It makes a ton so it's perfect to share with neighbors and friends. 

Apple of My Eye - Apple Recipes

Apple Pie Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.  

2. Add 2 cups of Apple Cider, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Wassail Applesauce 

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Orange Juice, 1 can crushed pineapple, pinch of ground cloves, 1 cinnamon stick (or 1 tsp ground cinnamon)
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked. (Make sure to remove the cinnamon stick)
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Apple Butter

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups apple cider and boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
3. Puree apples in a food processor and put back in the pot.
4. Add 2 cups of orange juice, a pinch of allspice, a pinch of cinnamon and stir
5. Cover and Bring back to a boil, cook until the mixture is thick and a dark brown color.  Stir often to prevent burning.  You know it is done when the butter sits on the back of a wooden spoon without running off the sides.
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Apple Fritter Donut Holes

1. Cut biscuits into 4ths
2. Deep fry until golden brown 
3. Roll in cinnamon/sugar

4.Chop up 1 tart apple into small pieces and saute in 1 Tbsp butter and 2 Tbsp sugar until soft

5.Pour over the donut holes and toss to coat

Serve hot and enjoy!

Apple Pie

2 pie crusts

6 tart apples (peeled, cored & thinly sliced)

3/4 cup sugar (1/2 cup white, 1/4 cup brown)

1 1/2 Tbsp flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1. Preheat oven to 400
2. Combine sugar, apples, flour and spices in a bowl
3. Pour into bottom crust
4. Dot with butter
5. Add top crust
6. Bake 40-50 min

Creamy Shrimp Pasta

 This one is super easy and super delicious!! 

Ingredients

1 lb cooked peeled shrimp 

1/2 lb cooked corkscrew pasta 

1 1/2 cup heavy whipping cream 

1 can tomato sauce 

2 tbsp Parmesan cheese 

1/2 tsp garlic salt 

1 -8oz jar sun dried tomatoes in oil 

1-2 tbsp flour

Directions 

1. In a skillet sauté sun dried tomatoes with oil and shrimp until heated through 

2. Add tomato sauce and cream, stir 

3. Add Pasta, Parmesan cheese and garlic salt, stir 

4. Sprinkle in flour, stir until sauce thickens up

That's A Wrap

 4 Easy and Delicious Wrap Recipes for a quick meal.  

1. Chicken, Bacon, Ranch Wrap

Includes: Large flour tortilla, ranch dressing, diced chicken, bacon bits, tomato, cheese, lettuce

2. Subway Wrap

Includes: Large flour tortilla, spicy brown mustard, mayo, turkey, lettuce, tomato, cheese, pickle, cucumber, red wine vinegar

3. The Club Wrap

Includes: Large flour tortilla, mayo, ham, turkey, cheese, tomato, lettuce, bacon bits

4.  Bbq Ranch Wrap

Includes: Large flour tortilla, bbq sauce, ranch, diced chicken, cheese, crunchy onions, bacon bits, lettuce 

Peachy Keen Recipes

Canned Peaches 

See recipe and instructions here

Peach Jam 

1. Prepare and dice 3 lbs of very ripe peaches
2. In a stock pot bring peaches, 1/4 cup lemon juice and 1 pkg of pectin to a full rolling boil, stir
3. Add 5 1/2 cups sugar, 1/2 tsp ground ginger and 1/2 tsp butter (Butter helps reduce foaming)
4. Stirring to prevent burning bring back to a full rolling boil and boil for 1 min.
5. Remove from heat and skim off any foam with a metal spoon.
6. Pour into sterilized jars and proceed with the canning process.  Click here to learn how to can.

Peach Pie 

Click here to see pie crust recipe 

1. Prepare and slice 3 cups of peaches (could also use frozen)

2. In a bowl combine peaches, 3/4 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon, and 1/4 tsp ground ginger

3. Pour into bottom crust and dot with butter

4. Place on top crust and flute edges, brush with milk and sprinkle with sugar

5. Bake at 400 degrees for 40-50 mins. (cover outer crust edge for 35 min, uncover for last 5-15 min

Peach Smoothie

1. In a blender place, 1 banana, 1 sliced peaches (Could use frozen or fresh), 1 cup yogurt, 8 oz fruit juice and a sprinkle of ground ginger

2. Blend for 30 seconds

I Think I Can - Canning!

Canning Basics and Recipes for: Canned Tomatoes, Sweet Lime Pickles and Dill-Lime Pickles

The Waterbath Canning Process

1.  Fill water bath with enough water to cover the size of jars you are using and turn the heat on

2. Sanitize the jars, lids and rings in boiling water (make sure they are hot when you fill them)

3. Using the canning funnel, fill each jar with the hot food you are preserving 

(make sure the top of each jar is clean and dry)

4. Touching as little as possible (for sanitation) place a DRY lid on each jar and screw down with a DRY ring.  Screw down all the way but not too tight. 

5. Place each jar in the wire rack

6. When the water bath is simmering lower the rack of jars into the water. Place on the lid and wait for a full rolling boil

7. Once the water is boiling start the timer (15 mins for quart jars, 10 mins for pint or 1/2 pint jars)

8. After the correct amount of time, use the gripper to bring out the jars and set on a towel

9.  Observe the "popping" sound of each jar as the seal sets. 

Store in a dry, cool (such as a pantry) place for up to a year or more. 

If they haven't popped after 15 or so min. Store in the fridge and use contents within a couple of weeks. 

**Waterbath canning is only safe when the food being canned has a high enough acid or sugar content.  Pressure canning can be used to most other foods.  

The Key to Crunchy Pickles

For the pickles we washed and cut (into 1/4 in slices) about 5 pounds of cucumbers and then split them among the sweet and dill recipes.  We soaked all 5 pounds in a solution of 1/4 cup pickling lime to 1 gallon of water.  The cucumber soaked in that solution overnight 

The next day we drained and throughly rinsed the cucumber slices and let them sit in ice cold water for 3 hours.  The colder the water the crisper they will be so keep adding ice to the bowl throughout the 3 hours.  

Sweet Lime Pickles 

(For about 2 1/2 pounds of cucumbers)

1. In a large stock pot add 4 cups sugar, 4 cups white vinegar, 1 1/2 tsp pickling spice (a dash of salt if desired) and some green food coloring (also optional)

2. Bring that to a simmer and then add the cucumbers and bring to a boil. 

3. Fill jars and continue with the canning process

Dill-Lime Pickles 

(For about 2 1/2 pounds of cucumbers)

1. In a large stock pot add 1 pint of white vinegar, 1 quart of water, 4-6 Tbsp pickling salt (if you like salty pickles add 6, if you like less salty pickles add 4 or 1/4 cup) and 3/4 Tbsp dill seed and bring to a boil

2. Add dill stems and dill heads to each jar (you can also add a clove of garlic if desired)

3. Pack each jar with as many cucumber slices as you can and then ladle in the hot liquid to within 1/2 in from the top

4. Continue with the canning process

Homemade Signature Pickles 

A hybrid of dill, sweet and bread and butter with a few surprise thrown in. 

1. In each sterilized jar add a sprinkle (about 1/4 tsp) of: minced onion, celery seed, mustard seed, dill seed, fresh dill sprig.  Pack with cucumber slices. 

2. In a stock pot combine using this ratio: 1 cup water, 1 cup white vinegar, 1/2 cup sugar, 1/2 Tbsp pickling salt, 1/4 tsp turmeric.  (multiplying for larger batches of pickles, but using the same ratio) 

3. Bring liquid solution to a boil and pour over cucumbers, filling to 1/2 in from top of jar

4. Continue with canning process. 

Canned Tomatoes 

1. Blanch tomatoes then cut out the core and peel them

2. dice them up and put them in a large stock pot

3. Bring to a boil and proceed with the canning process

**For extra flavor add some salt to each jar**

For yummy recipes using these canned tomatoes see Here

Pickled Okra
3-4 lbs okra

1. Rinse okra and trim stems
2. In a large stock pot bring 4 cups water, 4 cups white vinegar, 1/4 Tbsp + 1tsp pickling salt, 1 tsp garlic powder to a boil
3. In each sterilized jar (about 12 pints) add 3 sprigs of dill, 1/2 tsp mustard seeds, 1/4 tsp whole peppercorns
4. Pack as many okra has will fit in each jar, pour hot vinegar mixture into each jar (to within 1/2 in from top) and continue with the canning process. 

Canning fresh fruit 

1. Blanch, Peel and slice fruit 

2. Place in sterilized jars

3. Bring syrup to a boil

Light syrup : 1/4 cup sugar to 1 cup water 

Medium syrup: 1/2 cup sugar to 1 cup water 

Heavy syrup: 3/4 cup sugar to 1 cup water 

4. Pour syrup over fruit till it’s 1/2 in from top of jar 

5. Following canning processing directions above

**Pressure canning can be used for most other foods that don't have a high enough acid or sugar content. 

Celebrate America 250!!

 

Here are some fun ideas for 4th of July 

Bald Eagle Cheese Ball

1. In a mixing bowl combine: 2 package softened cream cheese, 1 minced yellow pepper, 1 minced red pepper, 3-4 sliced green onion, 1 jar dried beef, chopped, 2 Tbsp Worcestershire sauce, 1 tsp garlic salt (optional)

2. Form into eagle head shape, press on finely shredded gouda cheese at the top and pecan halves at the bottom for the feather 

3. Chill overnight 

4. To serve: Add yellow pepper beak and black olive eyes, surround with various crackers 

Red, White and Blue Fruit Salsa with Cinnamon Chips 

Ingredients and Directions

1. Use star cookie cutters to cut out chip shapes from large tortillas

2. In a bowl, mix together 1/3 cup sugar and 1 tsp cinnamon

3. Arrange chips on a baking sheet and spray with cooking oil, sprinkle cinnamon/sugar on each chip

4. Bake at 350 for 10-11 mins. 

5. In a food processor chop Apple, Pear, Raspberries, Blueberries and Strawberries into a salsa, add 1 tbsp peach jelly, 1 tbsp white sugar, 1 tsp brown sugar

Serve and enjoy.

Ameri-Berry Poptarts 

See Poptart Recipe Here 

**Filling is Strawberry and blueberry**

Mini USA 250 Cookie Cakes

Ingredients (Its basically the Nestle Tollhouse Recipe) 

1 stick salted butter (softened), 3/4 cup brown sugar, 3/4 cup white sugar, 2 eggs, 2 tsp Mexican Vanilla, 1 tsp baking soda, 1 tsp baking powder, 2 3/4 cup flour, 1 cup chocolate chips (semi-sweet) Red, white and blue m&m's and buttercream frosting

Directions

1. Mix all ingredients (minus the buttercream) together and spread out on a baking sheet.

2. Bake at 375 degrees for 15 min 

3. While still warm use a USA shaped cookie cutter to cut out the mini cakes

4. After they have cooled completely, use the buttercream to decorate  

The Patrick Henry 

1. Pour 1 can of Waterloo Summer Berry into a cup, 

2. Add 2 Tbsp sweetened condensed milk and stir until completely dissolved

3. Add blueberry and Strawberry popping boboa

4. Add ice and large straw and enjoy