There will be parties from here until New Years, and I don't know about you but I am very excited. This is a recipe that I am sure have m-a-n-y variations (feel free to post yours in the comment section). The name was "White Trash" which - fine - but really that just did not sound appealing to me. So I changed the name. So call it what you will, but this is a very yummy party treat. I got this one from a neighbor. It is one of those things I have always wanted the recipe for, but haven't made yet! So when it says 3 packages white chocolate, I'm not entirely sure what that is for all of those who like to know EXACTLY what to buy. My guess is three packages of white chocolate that you would find by the baking chocolate, above the chocolate chips. It is better to have too much chocolate than not enough.
3 cups rice chex mix
3 cups corn chex mix
3 cups cashews
3 cups pretzels
1 1LB bag M&Ms or Reeses Pieces
3 Packages white chocolate
1. Melt white chocolate in a double boiler. Think LOW heat.
2. Put all dry ingredients in a large bowl
3. Drizzle chocolate over dry mix
4. Mix until well coated
5. Spread out on waxed paper and let it harden
6. Break into pieces and store in bag... or eat it!
Dec 4, 2008
Dec 2, 2008
Cranberry Citrus Bread
This recipe is fabulous! Sarah brought it over for Thanksgiving and I have gradually eaten the whole loaf... With the help of Noel of course.
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cups orange juice or lemon juice
2 TBS shortening
1 TBS grated orange peel
1 egg, well beaten
1 1/2 cups cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350. Grease loaf pan.
1. Mix together four, sugar, baking powder, salt, and baking soda in a large bowl
2. Stir in OJ or lemon juice, shortening, orange peel, and egg. Mix until well blended.
3. Stir in cranberries and nuts
4. Spread into pan
5. Bake for 55 minutes or until tooth pick comes out clean
6. Cool on a rack 15 minutes
7. Remove from pan and cool completely
8. Wrap and store overnight
Of course who can really wait until it's cooled over night? Chrissy and I always thought this was some sort of test - how much self restraint do you REALLY have? Chrissy, the kids, and I always ate the Zucchini Bread while the butter could still melt on the bread... Yummmmm
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cups orange juice or lemon juice
2 TBS shortening
1 TBS grated orange peel
1 egg, well beaten
1 1/2 cups cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350. Grease loaf pan.
1. Mix together four, sugar, baking powder, salt, and baking soda in a large bowl
2. Stir in OJ or lemon juice, shortening, orange peel, and egg. Mix until well blended.
3. Stir in cranberries and nuts
4. Spread into pan
5. Bake for 55 minutes or until tooth pick comes out clean
6. Cool on a rack 15 minutes
7. Remove from pan and cool completely
8. Wrap and store overnight
Of course who can really wait until it's cooled over night? Chrissy and I always thought this was some sort of test - how much self restraint do you REALLY have? Chrissy, the kids, and I always ate the Zucchini Bread while the butter could still melt on the bread... Yummmmm
Nov 22, 2008
Turkey Tips from the Expert, Alton Brown
Preparing and Cooking your turkey:
http://www.foodnetwork.com/cooking-perfect-turkey/video/index.html
Carving your bird
http://www.foodnetwork.com/how-to-carve-a-turkey/video/index.html
ENJOY!
http://www.foodnetwork.com/cooking-perfect-turkey/video/index.html
Carving your bird
http://www.foodnetwork.com/how-to-carve-a-turkey/video/index.html
ENJOY!
Nov 17, 2008
THANKSGIVING IS COMING!!!
My apologies for my long drought of postings. I have been reading lots and lots of books in my spare time - or sleeping - in preparation for our second child. But I could not miss an opportunity to talk about my favorite holiday - THANKSGIVING. I consider myself a pretty relaxed person when it comes to most things. However, with Thanksgiving, I am as annal as they get. I even have a "Thanksgiving Plan" that is currently 8-9 pages of who is coming, what they are bringing, the menu, all the recipes (so they are in one location), the shopping list (and when to purchase what items), and lastly a play-by-play of Thanksgiving Eve and Day to make sure all the food hits the table hot and ready, the linens are pressed, and the Macy's Day Parade is on the TV. Crazy, I know; what can I say. So I thought I would share with you some of my "Thanksgiving Plan." I like traditional and I like fattening. We only (in theory) eat like this once a year; there won't be any plan string beans on my table - sorry. Nothing against string beans, I like them very much, but Thanksgiving is special and string beans are ordinary. :^) So here it goes....
THE MENU
Main
Turkey (12-16 LBS)
Sides
Green bean casserole (13X9)
Sweet potato bake mallow and Grandma’s Harris'(13X9)
Strawberry Jell-o Pudding Salad
Stuffing
Mashed white potatoes
Dinner rolls
Dressings
Gravy
Cranberry sauce 1 can jelly 1 home made
Desert (I would die for a pecan pie... or a chocolate-pecan pie but Eric hates pecans and I don't want to eat the whole leftover pie myself)
Pumpkin pie
Apple pie
Whipped cream
Drinks
Punch/soda
Juice
Pre-dinner Munchies
Cheese
Crackers
Fruit (oranges)
Spiced nuts
THE Turkey
Good Eats Roast Turkey
1 (14 to 16 pound) young turkey (make sure it isn't already brined; i.e. not already injected with saline solution)
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 TBS allspice berries (may omit)
1/2 TBS candied ginger (may omit)
1 gallon iced water
For the aromatics: (that is what goes in the cavity of the bird)
1 red apple sliced
1/2 onion sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Green Bean Casserole
compliments of Campbell's
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed Cream of Mushroom Soup 1/2 cup milk 1 tsp. soy sauce Dash ground black pepper 4 cups cooked cut green beans 1 1/3 cups French's® French Fried Onions
Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
Jello Pudding Salad (should double for a large party)
Compliments of Martin Davis and Jell-o Brand
1 (4oz) package jello strawberry
1 (4 oz) package jello tapioca pudding
1 (4 oz) package cook-n-serve vanilla pudding
1 – 2 cups strawberries, cut up
3 cups water
½ 8oz container of cool whip
Put water, jello, and puddings into medium sauce pan. Mix with sire whisk, stirring constantly over high heat until boiling. Continue boiling for 5+ minutes. Take off heat and pour into a bowl. Add fruit. Let chill over night. When ready to serve, fold in ½ 8oz container of cool whip.
Whipped Sweet Potato Bake (Eric's Favorite)
Compliments of Kraftfoods.com
3 cans (15 oz. each) sweet potatoes, drained
1/4 cup (1/2 stick) butter or margarine, melted
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
24 JET-PUFFED Marshmallows (about 3 cups)
PREHEAT oven to 350°F. Beat sweet potatoes, butter, cinnamon, salt and nutmeg in medium bowl with electric mixer on medium speed until well blended.
SPOON into lightly greased 1-1/2-qt. baking dish; top with the marshmallows.
BAKE 15 to 20 min. or until sweet potato mixture is heated through and marshmallows are lightly browned.
Grandma Harris' Sweet Potato Bake (Rachael's favorite)
3 cups (24oz) sweet potatoes, drained
1 cup sugar
½ tsp salt
2 lightly beaten eggs
1/3 stick butter, melted
½ cup sweet milk
1 tsp vanilla
Mix all ingredients together and pour into a greased baking dish.
Prepare topping by mixing:
1/3 stick bitter, melted
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
Cover potato mixture in topping.
Bake 35 minutes at 350
I will leave the stuffing and mashed white potatoes up to you. Sarah Gagnon is bringing the stuffing this year and I hear it is going to be fantastic! If I can get her secret from her, I will post at a later date. For mashed potatoes, peel and cube your potatoes. Boil them until they are just tender, about 20 minutes. Then I like to throw mine in my mixer and mix butter, cream, salt and pepper in. Yum yum.
THE MENU
Main
Turkey (12-16 LBS)
Sides
Green bean casserole (13X9)
Sweet potato bake mallow and Grandma’s Harris'(13X9)
Strawberry Jell-o Pudding Salad
Stuffing
Mashed white potatoes
Dinner rolls
Dressings
Gravy
Cranberry sauce 1 can jelly 1 home made
Desert (I would die for a pecan pie... or a chocolate-pecan pie but Eric hates pecans and I don't want to eat the whole leftover pie myself)
Pumpkin pie
Apple pie
Whipped cream
Drinks
Punch/soda
Juice
Pre-dinner Munchies
Cheese
Crackers
Fruit (oranges)
Spiced nuts
THE Turkey
Good Eats Roast Turkey
1 (14 to 16 pound) young turkey (make sure it isn't already brined; i.e. not already injected with saline solution)
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 TBS allspice berries (may omit)
1/2 TBS candied ginger (may omit)
1 gallon iced water
For the aromatics: (that is what goes in the cavity of the bird)
1 red apple sliced
1/2 onion sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage (tongs). Tuck back wings under the bird and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes (Put the legs in first). Remove from oven and cover breast with double layer of aluminum foil (make a triangle and do a pre-fitting before you put it in the oven to avoid burning yourself), insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
So you may ask, why brine? I will tell you. What happens when meat sits in a brine is that the cell walls begin to defuse their liquid in a desire to come to an equilibrium with the more dense, salted water. Well, as liquid is exchanged, salt is brought evenly into the meat of the turkey. This makes for a very moist and very tasty bird.
Green Bean Casserole
compliments of Campbell's
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed Cream of Mushroom Soup 1/2 cup milk 1 tsp. soy sauce Dash ground black pepper 4 cups cooked cut green beans 1 1/3 cups French's® French Fried Onions
Directions:
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
Jello Pudding Salad (should double for a large party)
Compliments of Martin Davis and Jell-o Brand
1 (4oz) package jello strawberry
1 (4 oz) package jello tapioca pudding
1 (4 oz) package cook-n-serve vanilla pudding
1 – 2 cups strawberries, cut up
3 cups water
½ 8oz container of cool whip
Put water, jello, and puddings into medium sauce pan. Mix with sire whisk, stirring constantly over high heat until boiling. Continue boiling for 5+ minutes. Take off heat and pour into a bowl. Add fruit. Let chill over night. When ready to serve, fold in ½ 8oz container of cool whip.
Whipped Sweet Potato Bake (Eric's Favorite)
Compliments of Kraftfoods.com
3 cans (15 oz. each) sweet potatoes, drained
1/4 cup (1/2 stick) butter or margarine, melted
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
24 JET-PUFFED Marshmallows (about 3 cups)
PREHEAT oven to 350°F. Beat sweet potatoes, butter, cinnamon, salt and nutmeg in medium bowl with electric mixer on medium speed until well blended.
SPOON into lightly greased 1-1/2-qt. baking dish; top with the marshmallows.
BAKE 15 to 20 min. or until sweet potato mixture is heated through and marshmallows are lightly browned.
Grandma Harris' Sweet Potato Bake (Rachael's favorite)
3 cups (24oz) sweet potatoes, drained
1 cup sugar
½ tsp salt
2 lightly beaten eggs
1/3 stick butter, melted
½ cup sweet milk
1 tsp vanilla
Mix all ingredients together and pour into a greased baking dish.
Prepare topping by mixing:
1/3 stick bitter, melted
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
Cover potato mixture in topping.
Bake 35 minutes at 350
I will leave the stuffing and mashed white potatoes up to you. Sarah Gagnon is bringing the stuffing this year and I hear it is going to be fantastic! If I can get her secret from her, I will post at a later date. For mashed potatoes, peel and cube your potatoes. Boil them until they are just tender, about 20 minutes. Then I like to throw mine in my mixer and mix butter, cream, salt and pepper in. Yum yum.
Oct 16, 2008
Pumpkin Chocolate Chip Cookies/Muffins/Bread
There is nothing that says autumn like pumpkin. These cookies - or you can make them into muffins or bread - are moist, but not too moist like a lot of recipes I have tried. This weekend my sister-in-law and I made them in Wilton's Halloween muffin tins and then frosted the outline of the design on the top - pumpkins, leaves, spiders, webs. They were SOO cute!
2 1/4 cups sugar
3/4 cup shortening
2 eggs, well beaten
1 large can (30oz I think) Libby's Pumpkin PIE mix (not just pumpkin)
1/4 tsp baking soda
4 cups flour
2 TBS baking powder
1 12oz bag chocolate chips
1/2 tsp cinnamon
1 tsp vanilla
1 tsp salt
Heat oven to 375
Cream shortening and sugar together with a mixer. Add eggs; mix until combined. Mix pumpkin until combined. In a separate bowl, sift together flour, soda, powder, salt and cinnamon. Add dry ingredients slowly to wet mixture. Mix until incorporated. Add vanilla, mix. Add chocolate chips, and mix with a spoon or slowly in a mixer.
On an ungreased cookie sheet, drop 1-ish TBS size balls of dough, leaving space for expansion. Bake 10-12 minutes, checking to make sure they are done. You don't want to under cook these.
MUFFINS: Grease muffin tin. Fill 3/4 full with filling. Baking time will increase, but I am not sure how long exactly. Try 15-20 minutes, checking to make sure they are done. Go longer if necessary.
BREAD: Grease bread pan. Pour batter into pan and bake for about an hour (would be my guess). Check for doneness with toothpick.
You could also admit the chocolate chips and have a very yummy pumpkin mixture to which the possibilities are endless (think cream cheese frosting - YUM)
2 1/4 cups sugar
3/4 cup shortening
2 eggs, well beaten
1 large can (30oz I think) Libby's Pumpkin PIE mix (not just pumpkin)
1/4 tsp baking soda
4 cups flour
2 TBS baking powder
1 12oz bag chocolate chips
1/2 tsp cinnamon
1 tsp vanilla
1 tsp salt
Heat oven to 375
Cream shortening and sugar together with a mixer. Add eggs; mix until combined. Mix pumpkin until combined. In a separate bowl, sift together flour, soda, powder, salt and cinnamon. Add dry ingredients slowly to wet mixture. Mix until incorporated. Add vanilla, mix. Add chocolate chips, and mix with a spoon or slowly in a mixer.
On an ungreased cookie sheet, drop 1-ish TBS size balls of dough, leaving space for expansion. Bake 10-12 minutes, checking to make sure they are done. You don't want to under cook these.
MUFFINS: Grease muffin tin. Fill 3/4 full with filling. Baking time will increase, but I am not sure how long exactly. Try 15-20 minutes, checking to make sure they are done. Go longer if necessary.
BREAD: Grease bread pan. Pour batter into pan and bake for about an hour (would be my guess). Check for doneness with toothpick.
You could also admit the chocolate chips and have a very yummy pumpkin mixture to which the possibilities are endless (think cream cheese frosting - YUM)
Oct 15, 2008
Mexican Lasagna - NOT a taco in a pan
I don't generally care for lasagna that goes below the border, however, this one is pretty tasty. I have added some additions noted below in bold that I haven't tried yet, but I think would be yummy. Give it a try and let me know.
1 (15oz) can black beans, drained and rinsed
1 (14oz) can dice crushed tomatoes
1 (16oz) can refried beans
1/4 cup chopped cilantro
1 clove finely minced garlic
1 (4oz) can chopped green chilies
2 cup corn, canned or frozen
2 scallions, minced
1/2 tsp. cumin
1/2 tsp. oregano
8 corn tortillas
1 1/2 - 2 cups Monterey Jack cheese
1/2 - 1 cup cheddar cheese
sour cream, optional
options to mix it up - Enchilada Sauce and shredded chicken
Oven 400
In a large bowl, mix together beans, tomatoes, cilantro, garlic, chilies, corn, scallions, cumin and oregano.
Spray with non-stick cooking spray a square 2 quart baking dish. Place two tortillas down (or however many will fit to cover the bottom). Spread with a thin layer of refried beans. Spread 1/3 of the bean mixture over tortillas. Sprinkle with 1/3 of Monterey Jack cheese. Repeat layering twice more - it helps to put the refried beans on the tortillas before you put them on the casserole. For the last layer, put tortillas to top, sprinkle with cheddar cheese.
Option to mix things up - add in shredded chicken to bean mixture and cover prepared casserole in enchilada sauce - probably only 1/2 a 15 oz can.
Bake 30-40 minutes until hot through-out.
1 (15oz) can black beans, drained and rinsed
1 (14oz) can dice crushed tomatoes
1 (16oz) can refried beans
1/4 cup chopped cilantro
1 clove finely minced garlic
1 (4oz) can chopped green chilies
2 cup corn, canned or frozen
2 scallions, minced
1/2 tsp. cumin
1/2 tsp. oregano
8 corn tortillas
1 1/2 - 2 cups Monterey Jack cheese
1/2 - 1 cup cheddar cheese
sour cream, optional
options to mix it up - Enchilada Sauce and shredded chicken
Oven 400
In a large bowl, mix together beans, tomatoes, cilantro, garlic, chilies, corn, scallions, cumin and oregano.
Spray with non-stick cooking spray a square 2 quart baking dish. Place two tortillas down (or however many will fit to cover the bottom). Spread with a thin layer of refried beans. Spread 1/3 of the bean mixture over tortillas. Sprinkle with 1/3 of Monterey Jack cheese. Repeat layering twice more - it helps to put the refried beans on the tortillas before you put them on the casserole. For the last layer, put tortillas to top, sprinkle with cheddar cheese.
Option to mix things up - add in shredded chicken to bean mixture and cover prepared casserole in enchilada sauce - probably only 1/2 a 15 oz can.
Bake 30-40 minutes until hot through-out.
Product Review: Great Value Brand Premium, All Natural Ice Cream
So I had a hankering for Cookies and Cream ice cream lately. After finding only lite - no thank you - locally, I ventured to Walmart to see what they had. The only brand that carried Cookies and Cream was Walmart brand. I am not a fan of their cheap-cheap ice cream, but they had a new brand of Premium, all natural ice creams out. So we tried it and the results are in: 5 Stars. Very yummy - did not taste like imitation flavoring like their cheaper variety, and although a little bit more expensive, still cheaper than name brand. Very good Walmart.
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