This blog was mostly created so that I could have all of my Recipes on hand wherever I go. Hopefully it will be something that others can enjoy as well.
6 -8 Whole Potatos 1 Stick Butter (I used a little less) Slat & pepper 1 cup shredded cheese 1/2 cup diced ham (optional) 1/4-1/2 c. scallions 12 tea. whole milk (or 2%)
Directions:
Pierce Potatoes and cook in Microwave until slightly soft (about 12-15 min). Set aside and let cool until you can handle them. When they are cooled, slice them about 1/4 in. thick into rounds.
Place 1/4 Tbsp pats of butter in each mold of the muffin/cupcake pan, then a slice of potatoes, a pinch of salt and pepper, then cheese, ham and scallions. Repeat layers: potato, salt & pepper, cheese,ham, scallions. (I only did 2 layers, but I suggest going up to 3 because they shrink when they cook.) Top each mold with another pat of butter and drizzle each with 1 tsp of milk.
Bake in the oven at 400 degrees for 20 – 25 minutes, until cheese is melted and potatoes are brown.
*** these are not for the health food conscious. I am going to try it out with olive oil instead of butter and then a little sour cream for the moisture. They were super yummy. I was just overwhelmed by the amount of butter in them and I even cut it down from the original recipe.
Today was a first for me. I have made a handful of Thnaksgiving dinners before, but today I did the entire thing by myself, and everything turned out amazing. Here was our menu...
Turkey
Ingredientsnocoupons
3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon freshly chopped sage leaves
1 1/2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon freshly chopped thyme leaves
3 tablespoons unsalted butter, softened at room temperature
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 (5 1/2 to 6-pound) whole turkey breast, rinsed and patted dry
Directions
Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.
Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.
Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with the reserved bacon fat. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.
Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup whole milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place potatoes back in pot and mash with potato masher or process in food mill.
As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Stuffing
I cooked small sausage balls and then used prepared stovetop stuffing to cover them.Then I cooked them in the oven later in the day to warm them up and make the outside crispy.I cooked them for about 20 minutes at about 350.They were delicious.
2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced
PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.
Green Beans
Ingredients
1 pound green beans, trimmed
1 teaspoon extra-virgin olive oil
1/2 teaspoon freshly grated orange zest
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup sliced almonds, toasted (see Tip)
Directions
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.
To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.
Ingredients:
Makes 24 cookies
1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest
Ingredients:
1 tbsp. cornstarch
2 tbsp. soy sauce
1 lb. beef stir fry
5 tbsp. oil ½ c. beef broth
¼ c. onion, chopped
1 clove garlic, minced
½ c. carrot strips
2 c. broccoli flowerets
¼ tsp. red pepper, crushed, dried
Directions:
In bowl stir cornstarch and soy sauce. Add beef to coat. · Cover and refrigerate 4 hours or overnight. Drain, reserve marinade. · In large skillet or wok, heat 2 tablespoons oil over medium high heat. Add onion, garlic and red pepper. Stir fry 2 minutes. · Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove to bowl. Add 2 tablespoons oil. Add carrots and broccoli. · Stir fry 2 minutes or until tender crisp. Remove to bowl. Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. · Add broth and reserved marinade (If you dont have any leftover Marinade, mix 1 t. cornstarch with 2 t. soy sauce.) Stir constantly bring to boil over medium heat and boil 1 minute. · Add vegetables. Cook 2-3 minutes until heated. Serve over rice.
