Perfect Roast Turkey

Source:  Ina Garten, Food Network



Ingredients
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
Directions
Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.  Tip:  put turkey in roasting bag and THEN butter it up!

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.

I always have a giant 18-20 lbs frozen turkey and cook it in an oven bag according to those directions.  I also seem to overcook it--turns out kinda dry. I cook it till juices run clear and temp hits about 160.

Hawaiian Haystacks

Source:  Six Sisters' Stuff

Hawaiian Haystacks:
Ingredients:
6 cups rice, cooked
2-3 chicken breasts, cooked and diced
2 can cream of chicken soup
3/4 cup milk

Toppings*
Tomatoes
Green Onions
Chow Mein Noodles
Pineapple
Cheese
Green Peppers

Directions:Mix cream of chicken soup and milk in a sauce pan until smooth. Add diced chicken and simmer for 5 minutes. Serve hot over rice, and top with your favorite toppings!

*These are just the toppings I had in my pantry - you can use whatever you'd like!

Weaver Taco Soup

Source: Amy Weaver



Chicken breasts (can be raw or cooked--just adjust cooking time)
can green chilies
15 oz can tomato sauce
1 can diced tomatoes (or one jar or home canned ones--I just cut the tomatoes up a bit with scissors in      the jar) with juices
1 C salsa
1 can kidney beans, drained but not rinsed
1 can black beans, drained but not rinsed
1 can corn, drained or not
1/4 C Taco seasoning

Put all in crock pot and cook all day (doesn't have to be all day if the chicken is cooked.)  Shred chicken.  Top with chips, cheese, sour cream, cilantro, etc.  Delish!

*Amy made this for us and we ate it our first night in Nauvoo, July 2015

Swiss Chicken

1 2/3 C hot water
1 pkg Stove Top stuffing
6 chicken breasts (or 3-4 cut up)
1 can cream of mushroom soup
1/3 C. sour cream or milk
6 slices Swiss cheese


Add hot water to stuffing mix; set aside.
Put chicken in 9x13 pan and top with cheese slices.
Mix soup and sour cream; pour over chicken.
Top with stuffing
Cover and bake 350 for 50 mins.  Uncover and bake another 5-10 mins at end to brown and crisp up stuffing.

Ranch Chicken

Ranch Chicken

Source:  mom

6 chicken breasts
1 c. bread crumbs
1/4 c. parmesan cheese
1 t. seasoning salt
1/2 t. pepper
1/2 - 1 t. garlic powder
1 c. Ranch dressing
1/4 c. butter, melted

Grease 9x13 pan.  Dip chicken into dressing and then coat in crumbs/seasoning mix.  Place in pan/  Drizzle butter over coated chicken.  Bake uncovered for 30-35 minutes at 350 degrees.

Stuffed Peppers

(or as we like to call them--Pepper Potts)

Source:  couple of recipes combined by me

1 lb ground beef

1/2 C. chopped onion

1/2 C. uncooked rice

6 bell peppers

2 8 oz can tomato sauce (or one large can)

1 Tbsp Worcestershire sauce

1 clove garlic, minced

1 tsp Italian seasoning

salt and pepper to taste

3/4 C. mozzarella cheese

Preheat oven to 350.

Brown ground beef and onion.  Cook rice.  Combine all ingredients, except cheese.  Prepare peppers and fill with meat and rice mixture.  Add some water to bottom of pan and bake 1 hr.  Sprinkle with cheese.  

Easy Mini Cheesecakes

These are so easy to make and look fantastic.  Easy dessert but still impressive--good to make for large groups of people ie sugar rush sunday!



Box Jello Cheesecake (can get one with the topping included, or a generic one plus a can of pie filling)
Oreo's, optional (the generic sandwich cookie is bigger than an actual oreo which fits in the cups better)

Line a muffin tin with cupcake liners (the tinfoil ones look nice and are a bit sturdier but the paper ones work ok too.)

Use either the crust mix included in the box, or place one sandwich cookie in the bottom of the liner (using just one side of the sandwich cookie will let that soak a little in the cream cheese stuff and make it softer and easier to eat) for the crust.

Mix up the cream cheese mix as directed and pour into the muffin cups.  I leave room for the topping or make a little indent in the center to hold it.

Let set up and spoon the topping over the top.

Makes about 16 cups.

Great to do ahead of time.

Bourbon Chicken

Source:  jamiecooksitup.com

Time: 30-40 minutes

Yield: 5 servings

5 chicken breasts

2 T oil

1 t minced garlic

1/4 C apple or pineapple juice

1/3 C brown sugar

2 T ketchup

1 T apple cider vinegar

1/2 C water

1/3 C soy sauce

pinch red pepper flakes

1 T cornstarch

***NOTE: Here is a little trick I use to thaw chicken. Set the frozen chicken breasts in a large bowl in your sink. Pour hot tap water over the chicken. Let the it sit for about 10 minutes. Pour the water out and then pour fresh hot water over the chicken again. Let it sit for 10 more minutes, and it should be thawed. Pour the water off of the chicken and you are ready to use it.

1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 

2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 

3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 

4. The chicken will start to get a bit juicy and bubbly. 

Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 

5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 

6. When your chicken has a nice brown sear on some of the pieces…

pour the sauce into the pan. Stir it around to cover all the chicken pieces. 

7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 

8. Serve over rice.                

Enjoy!

 

Chocolate Chip Muffins

Souce:  Sis. Tanner



2 eggs
1 c. milk
1/2 c. oil
3 C. flour
1 C. sugar
1 tbsp baking powder
1/2 tsp salt
chocolate chips

Mix wet ingredients; add to dry ingredients, in a well.
Bake 375 on top rack--high up.  They are a really light muffin that burns easily on the bottom.

Makes 2 dozen

Rustic Spinach Salad

Source:  Kraft Foods

what you need

8

cups  baby spinach leaves

2

small  apples, thinly sliced, cut in half

2

cups  chopped cooked chicken breasts

1/2

cup  KRAFT 2% Milk Shredded Mozzarella Cheese

1/4

cup  PLANTERS Lightly Salted NUT•rition Heart Healthy Mix

1/2

cup  KRAFT Lite House Italian Dressing

make it

TOSS all ingredients in large bowl just before serving.

Hearty enough for a main dish on a hot day!

Turkey Bacon Ranch Flatbread

Time: 15 minutes
Yield: 6 sandwiches
Recipe from Jamie Cooks It Up!

2-3 C shredded romaine lettuce
3-4 tomatoes, chopped
1/3 red onion, sliced
6 flatbread pitas (I used Papa Pita’s Greek Flatbread)
1 pound deli turkey
2 C sharp cheddar cheese
12 slices bacon (I used precooked bacon)
ranch dressing

1. Chop up some lettuce, tomatoes and red onion.

2. Turn your oven to broil.
3. Grab some flat bread. I have been loving this yummy Papa Pita Greek Pita Flatbread. I have seen if for sale at both Costco, Sam’s and Walmart.

It’s nice and soft and slightly thick. Yum!

Lay the flat bread out on a cookie sheet. I was able to fit three at a time.

4. Cover each piece of flatbread with a few slices of turkey.

5. Grab some sharp cheddar cheese (or another cheese of your choice and delight).

Grate the cheese and sprinkle about 1/4 cup over each piece of flatbread.

6. Pop the pan in the oven and allow the cheese to get melted and delightful. Should only take about 2-3 minutes so watch it closely.

7. Grab some bacon. I like to buy the precooked slices (easier, you know what I’m saying!). To reheat them just place them on a paper towel and pop them in the microwave for about 20 seconds. They will crisp right up for you.

Lay two pieces of bacon on each flatbread sandwich.

8. Cover with lettuce, tomato and red onion.

Then drizzle a little ranch dressing over the top.

Oreo Salad

Source:  Christina Arnold



4 Cups milk
2 (3.4 oz) instant White chocolate pudding (can use vanilla in a pinch)
16 oz Cool Whip (big container)
1 pack Oreos--I find it takes a pack plus a bit more

Directions

1. Stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. Stir cookies into pudding until well blended. Cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.

Garlic Cheese Pull Apart Bread

Source:  bestyummyrecipes.com

Ingredients

• 16 frozen white dinner rolls (Rhodes brand)
• ½ C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1½ tsp garlic powder
• ½ tsp salt
• ½ tsp Italian seasoning
• ½ tsp onion powder

Instructions
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.

Honey Lime Fruit Salad

Source:  melskitchencafe

Serves: 4

Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

Ingredients

• 1 (20 oz.) can pineapple chunks, drained well
• 1 can mandarin oranges, drained well
• 2-3 ripe kiwi, peeled and sliced into thick half moons
• 1 cup green grapes, halved
• 1 cup strawberries, quartered
• Zest from one lime, about 1 tablespoon
• 2 tablespoons honey
• 1 teaspoon poppy seeds (optional)

Directions

1. Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss.
2. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

* I can make this up to 2 hours before serving without the strawberries staining the other fruit. 

Homemade Oreos

Source:  Duncan Hines (Easy Brownies and Cream Sandwich Cookies)

Very simple homemade Oreo-like cookie, and a major hit!  Seriously delicious.  Wish one batch made more!



1 box brownie mix
1/3 C oil
2 eggs
1 1/2 C chocolate chips
1 Can cream cheese frosting

Preheat oven to 350.
Combine brownie mix, oil, and eggs with spoon until just blended and all dry ingredients are moistened.  Stir in chocolate chips.
Drop batter by heaping Tbsp onto cookie sheet.  Bake 11-14 minutes (12 in my oven) till cracked in appearance and just barely set at center when lightly touched.
Cool 1 minute on sheet and transfer to wire rack to cool completely.
Spread frosting on 1 cookie and top with another cookie.

Yield:  1 dozen cookies

Sam describes these as two miracles with miracle sauce in between!

Strawberries and Cream Layer Cake

Source:  Mr Food

What You'll Need

• 1 (18.5-ounce) package white cake mix
• 2 (10-ounce) packages frozen strawberries, thawed and pureed
• 2 (8-ounce) container frozen whipped topping, thawed
• 1 cup fresh strawberries, cleaned, hulled, and sliced

1. Preheat oven and prepare cake mix according to package directions, baking batter in two 9-inch round cake pans.
    
2. Cool cakes completely then cut each in half horizontally, making a total of 4 layers.
    
3. Place one cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberries, and whipped topping are used.
    
4. Cover cake with whip topping.  Garnish with fresh strawberry slices and serve, or cover lightly and keep chilled until ready to serve.  

   Notes

   For best results, stack the layers with the cut-side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife.
   
   Read more at http://www.mrfood.com/Cakes/Strawberries-and-Cream-Layer-Cake-1238#gvUA2hRf4jxrL9ag.99

Made this for Easter dessert 2014

Super delicious--Al said it was the best strawberry dessert she ever had!

Crispy Southwest Chicken Wraps

Source:  Mel's kitchen cafe

Yields: 6 wraps.  I increase the rice and chicken and it goes plenty far.  

Note: This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless.

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Could serve without chicken to be a vegetarian dish.  Would still be plenty hearty with extra cheese.