Turkey Brine

Pioneer Woman

1 10-15 lb turkey

2 chopped onions

2 chopped apples (or 1-2  cups Apple Juice Or Apple Cider)
4 cups of boiling water, 4 c cold water
2 T powdered Rosemary  (or 4 Tablespoons Fresh Rosemary Leaves)
5 cloves Garlic, Minced
1 cup Kosher Salt
1 cup white sugar  (or Brown Sugar), next time do a 1/2c
1/2-1T powdered pepper (or 3 Tablespoons Peppercorns)
5 whole Bay Leaves
Peel Of 2 Large Oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. (I didn't allow mixture to cool completely, I just put the bird in the hot water and put it in the fridge and went to bed.)

Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. 

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

TO COOK TURKEY

11/13/18 next time use a turkey cooking bag. Otherwise it was good.
Preheat oven to 275.

If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness (i forgot to do this and it turned out good). Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.
After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Possibly cooking 1 and 1/2 hours more depending on size of turkey. Cover loosely with clean aluminum foil until you're ready to carve!

The Best Hot Artichoke Dip

We tried this recipe at Anna Cash's house. It was delicious!!

Ingredients

• 1 8 oz block cream cheese (reg)
• 1 Cup Hellmann's Mayonnaise (reg)
• 1 Cup Grated Parmesan Cheese
• 4 oz can Mild Diced Green Chiles
• 12 oz Jar (or 2 - 7.5 oz jars) of Marinated Artichoke Hearts         

Directions
Preheat oven to 350 degrees F. Drain artichoke hearts, leaving a tiny bit of marinade behind. Mix all of the ingredients in a bowl. Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown. Remove and serve with tortilla chips, baguette, crackers, whatever you like!

Can put it in a oiled crockpot and let it warm for 2-3 hours

5/13/20
1/2 block cream cheese
1/4c mayo
1/4c parmesan cheese
1/4c sour cream
1/2c  green chile enchilada sauce (or green chilies)
12oz chopped artichokes
14oz canned spinach (or fresh)
salt and pepper
Garlic powder

Put all ingredients on the stove top and heat up on the lowest setting, ready after 1/2 hour. Delicious!!!

Overnight Baked French Toast

10/3/21 I made it and it was delicious. Next time double it for our family of 6

Our Best Bites

DBL  SLG

16     8 eggs
4       2 cups half and half (one pint)
2       1 cup milk (whatever kind you have on hand)
3/4c  6 tablespoons brown sugar
3t      1 1/2 teaspoon cinnamon
1t      1/2 teaspoon kosher salt (a little less if using table salt)
2       1 tablespoon vanilla extract
2       1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Can prepare a couple days before hand.
Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.

Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.

To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.  *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!

Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

Once Upon A Chef

Servings: 6

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes

Ingredients

• 2 cups old-fashioned rolled oats (not instant)
• 3/4 cup light brown sugar
• 1 cup walnuts or pecans, divided
• 1/2 cup raisins
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted, plus more for greasing the dish
• 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

Instructions

1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
4. Add the milk mixture to the oat mixture, along with the melted butter.
5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.

Sausage-Hash Brown Breakfast Casserole

12/20/17 It was okay, I'm not much of a casserole for any meal.

My Recipes

1 pound mild ground pork sausage

1 onion

1 chopped red pepper sauteed

1 (30-ounce) package frozen hash browns
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk

Can assemble and prepare a couple days before hand. Cover with plastic wrap and let sit in the fridge. Then cook the day you want to eat it.
Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove sausage and Saute onion in sausage oil for 5 plus min, then add red pepper for a few minutes.
Prepare hash browns according to package directions, using 1-1/2 teaspoon salt and pepper. I put hashbrowns in oven at 400 on a oiled cookie sheet. Place the cookie sheet with hash brows in the preheated oven and cook for 15-30 minutes. After 15-30 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy.
Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
Bake at 350° for 35 to 40 minutes.

optional- Top with sliced avocados, pico de gallo, and a dollop of sour cream and sprinkle with green onions.

Fourth of July Fun Stuff

Six Sisters Stuff- Bacon & Guacamole Burger

Flag cake with angel food cake or shortcake with cream cheese topping. Strawberries, and blueberries

 Streamer for bikes out of plastic bags

 balloons attached to bike

 Toilet roll rockets

 jello and whip cream treats

 firework rings

 Parents.com
3 coffee filters or tissue paper

Red and blue paint
Paintbrush
Chenille stem
Bobby pin or rubber band

 Fabric measuring tape

Duct tape
7-10 drinking straws
Scissors
Metallic chenille stems
Letter stickers

 Attach curly gift ribbons ($1) to a dowel to make a simple baton that's fun to shake.

 http://lookwhaterinmade.blogspot.com/2012/07/4th-of-july.html

Leftover Cranberry Sauce

 Muffins, Meatballs, Cream Cheese Spread, Crumb Bars, Apple Crisp, Cheesecake Bars, Orange Cranberry Bread, Cranberry Hot Wings

1.  Cranberry Muffins from Delishably
Prep time: 10 min     Cook time: 20 min      Ready in: 30 min
Yields: 12 large muffins or 16-24 smaller muffins
Ingredients
1/4 cup butter, softened
1 cup sugar (I used 1/2 cup white sugar and 1/2 cup brown sugar)
1 egg
3 bananas, mashed
1 teaspoon vanilla
1 1/2 cup flour (I used 1/2 cup all purpose flour and 1 cup whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup cranberry sauce (you can use more or less, depending how much you have available)
1/2 cup optional add-ins, eg. chocolate chips, chopped walnuts, chopped dark or white chocolate
Instructions
Cream together sugar and butter.
Add egg and vanilla and mix well.
Add mashed bananas and mix lightly.
Add flour, baking soda, salt and cinnamon. Mix until blended.
Add optional add-ins such as nuts or chocolate, if using.
Spoon batter into greased muffin tins.
Add a spoonful of cranberry sauce to each muffin. Stir gently to swirl sauce into batter.
Bake at 370 degrees Fahrenheit for approximately 20 minutes. Muffins are done when lightly browned and toothpick inserted inside muffin comes out clean.

2.  BBQ Cranberry Meatballs from video Expression

In crockpot combine and cook for 3-4 hours:

2 bags of meatballs (3lbs) (or from scratch Meatballs)

1 T garlic

2 T worstershire

BBq Smoky sauce (1 and 1/2lbs) Sweet Baby Rays

1 Can of cranberry sauce

These can be frozen after you cook them.

Can make for: hoagies with melted cheese, or serve on rice, or over pasta.

The chef said- Food items to keep in freezer over holidays, for quick meals- this meatball recipe, corn and black bean chicken, and pesto spirals.

3.  Cream cheese spread- mix cranberry sauce with cream cheese and put on bagel

4.  Cranberry crumb bars-  from Thrifty Couple

2 cups old fashioned rolled oats
2 cups flour
1 cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup cold unsalted butter, cut into small pieces
1 (14 oz.) can whole berry cranberry sauce (or 1 ½ cups homemade cranberry sauce)

1. Preheat oven to 350°
2. In a large bowl, mix together oats, flour, brown sugar, baking powder, baking soda and salt. Use your fingers to rub in the butter until everything is moistened and no pieces are bigger than the oats.
3. Spoon three-quarters of the oat mixture into a greased 9” x 13” pan. Press down on it firmly to form a firm later that evenly covers the bottom of the pan. Add the cranberry sauce in dollops and spread it in a thin layer over the oat layers.
4. Sprinkle the remaining oat mixture on top.
5. Bake for 25-28 minutes or until the top is just starting to turn golden brown. Allow to cool in the pan on a wire rack.
6. Cut into 8 strips along the length of the pan and 3 strips along the width – yielding 24 bars.

5.  Leftover cranberry and apple Crisp from Just A Taste
3 granny smith apples
2 T sugar
2.4c old fashioned oats
1 and 1/4 c leftover cranberry sauce
1/2c brown sugar
4 T cold butter
1/3 c flour
1.2 t cinnamon
ice cream or whipped topping
DIRECTIONS
Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter.
Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.

Kelly's Notes:
This recipe works best with fresh, whole berry cranberry sauce (not canned).
I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.

6.  Pretty presentation of Jellied Cranberry Sauce with Fuji Apple from Food and wine

One 12-ounce bag fresh cranberries

1 large Fuji apple, peeled and cut into 1/2-inch dice

1 cup sugar

3/4 cup water

Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.

In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

• TOTAL TIME: 20 MIN 
• SERVINGS: 12 
• TIME(OTHER): PLUS 3 HR CHILLING 

MAKE AHEAD

The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

7. Brownie Cranberry Cheesecake Bars or  Blondie Cheesecake Bars

8. Orange Cranberry Bread from Play Party Plan

CRANBERRY ORANGE BREAD RECIPE

(Print this recipe)

(Makes 6-8 mini loaves or 2 large loaves depending on size)

Ingredients: 

• 4 cups all purpose flour
• 2 tsp baking soda
• 1 1/2 tsp table salt
• 2 cups sugar + 1/4 cup to put on top of the cranberries
• 4 cups fresh or frozen cranberries cut in half
• 2 Tbs grated orange rind
• 2 eggs
• 1 cup orange juice
• 1 cup water
• 2/3 cup vegetable oil
• 2 cups chopped pecans or walnuts
• Mini bread loaf pans (optional) 
• Parchment Paper (optional, for wrapping) 
• Baking Twine (optional, for wrapping) 

Directions:

1. Slice cranberries in half. Top with 1/4 cup sugar then set aside.
2. Mix together flour, baking soda, and salt. Set aside.
3. In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.
4. Add eggs and combine.
5. Slowly add flour mixture, orange juice, and water to sugar mixture.
6. Once all mixed together, add chopped nuts and cranberries.
7. Divide batter into small greased mini loaf pans and bake at 350 degrees for 35-45 minutes.

9. Cranberry Hot Wings from 4 Hats and Frugal

Ingredients:

4 pounds chicken wing sections
1 can cranberry sauce (jellied or whole)
1 cup Sriracha Hot Chili Sauce
1/2 cup butter and 4 tablespoons of butter, separated
3 tablespoons vegetable or canola oil
2 tablespoons flour
2 teaspoons seasoned salt
1 teaspoon black pepper

Preheat oven to 400 degrees.
Place wings on a cookie sheet lined with parchment paper, skin side down, and dry the tops with a paper towel.
Place 4 tablespoons of butter in a microwave safe small bowl, and microwave for 30 to 45 seconds, or until butter is melted. Add in seasoned salt, black pepper and 1 tablespoon of oil. Whisk together.
Baste chicken wings with butter mixture, and bake wings in oven for 20 minutes.
While the wings bake, place a medium saucepan on the stove. Melt 1/2 cup butter on medium/low heat. Once the butter is melted, place 2 tablespoons oil, flour, cranberry sauce and sriracha in saucepan. Whisk together for 1 to two minutes or until everything is full incorporated and slightly thickened.
After 20 minutes, take wings out of oven, turn over with tongs, and baste with hot wing mixture. Place back in the oven for another 15 minutes.
After 15 minutes, pull the wings out and turn oven to broil. Baste the wings one more time with the hot wing mixture, and place in the oven for 7 to 10 minutes, or until the wings are charred and crisp.  Serve immediately and enjoy!

Cooking a turkey

1 turkey
1 turkey cooking bag
1 cookie sheet or roasting pan

There are so many opinions about how to cook a turkey. Some say start at 425 others say start at 275 and some say baste and other say that dries out the turkey, whatever, either way it will turnout cooked. The thighs take the longest to cook so make sure their temperature is 170°-175°

1/2/19 I decided not to brine this time.
1 onion
5 celery leaves chopped
sage, thyme, oregano, onion powder, 5 garlic cloves (1 t powder), salt and pepper
5 bay leaves
oil
I put the turkey in a turkey bag, then separated the skin from the meat on the breast top and sprinkled salt and oil. Then added all the above additions around the outside of the turkey, then added more salt and oil to the outside of the turkey.

275 for 3 hours
Then take out the turkey and Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes for an hour to 1 and 1/2 hours.

Brine-
1c salt
2 oranges
1/2c any type of vinegar (red wine, white or apple cider)
3 bay leaves
1 chopped onion
1/2c chopped garlic

Fill a large pot with water, dissolve the salt in boiling water.  Add all ingredients to pot and boil 5 min.
Put turkey and the brine in a bucket, let sit at least 3 hours, preferably overnite.  I put the bucket with the turkey inside, outside in the backyard and covered with a tower of snow and left overnite. (I think next time put turkey in fridge or bucket ice, just not outside)

In the morning- drain the liquid and reserve the onion, garlic, bay leaves to roast in the oven with the turkey. Put turkey in the turkey bag, then sprinkle the onion, garlic, bay leaves around the turkey.

To roast the turkey, put chunks of butter on turkey. Sprinkle with sage, rosemary, salt and pepper.

Roasted on 200 degrees for 4 hours, then 350 for 1/2hr -1 hour.  Open the turkey bag the last 1/2 hour to crisp the skin.

At about hour 4 of cooking the turkey, I wanted to make the gravy b4 the turkey was finished cooking.  So I opened the turkey bag and used a measuring cup to get the drippings (turkey juice).  But, some of the turkey drippings, dripped on to the bottom of the oven and started a fire in the oven.  I had to turn off the oven, pull out the turkey, take off the bottom oven shelf, and put new aluminum foil under the heating element, where the fire started.  Then resumed cooking the turkey. Phew.....

I put the drippings in a pan to cook. The drippings were surprisingly bland, so I added garlic powder, rosemary, sage, oregano, salt and pepper. Then to a separate bowl whisked cold water and flour and slowly added to the pan to thicken the  gravy.

the Brine seems to really moisten the turkey, not add much flavor.  Everyone loved the turkey especially my nephew- Porter, who is a picky eater, So at least he had something desirable to eat.

Goes well with- Cranberry Sauce, Mashed potatoes

Cranberry sauce

2 bags of fresh/frozen cranberries
1c sugar
1t cinnamon
1/2t ginger
2 whole oranges squeezed and 1 orange zested

Combine everything into pot, boil 8-10min.
Optional- Can add dried cranberries, cherries or raisins

Crockpot mashed potatoes

The Kitchn

I scrubbed and sliced the potatoes, I didn't peel them.
Put cut potatoes in container with water and put in fridge over nite.


OPTION 1-
In morning oil or butter the inside of the crockpot then add, water and potatoes to crockpot and boil for 4 hours on high, till potatoes are tender.

OPTION 2-
5lb bag of potatoes cook potatoes on stove for 25min, drain water.
After cooked-
add salt,
pepper,
sour cream(didnt have one time),
1/4 c butter, and
1/4-1/2c milk.

Puree with hand mixer in pot, Coat the inside of crockpot  with oil/butter, then add the whipped potatoes. Keep in crockpot on low for 4 hours.

12/26/2015 I did option 2, it worked out perfect.

9/2019 Served with Herb Chicken