INGREDIENTS
10 ozs. sharp cheddar cheese
8 ozs. cream cheese
1/2 c. mayonaisse
1/2 c. milk1 pkg. Hidden Valley Ranch mix
Pecans
DIRECTIONS
Soften cream cheese.
Grate cheddar.
Mix together.
Mix milk, mayonaisse, and ranch mix together.
Add to cheese.
Mix well.
Put in freezer 30-40 minutes, then shape into ball.
Roll in chopped nuts.
Refrigerate.
Friday, December 28, 2007
Cherry Crumble
INGREDIENTS
31 ozs. canned cherry pie filling
1 tsp. lemon juice
1 package white cake mix
1/2 c. chopped nuts
1/2 c. melted butter
DIRECTIONS
Spread pie filling in bottom of a nine inch square pan.
Sprinkle with lemon juice.
Combine dry cake mix, nuts, and melted butter until crumbly.
Sprinkle mixture over pie filling.
Bake at 350 degrees for 40-50 minutes until golden brown.
Top with cool whip.
31 ozs. canned cherry pie filling
1 tsp. lemon juice
1 package white cake mix
1/2 c. chopped nuts
1/2 c. melted butter
DIRECTIONS
Spread pie filling in bottom of a nine inch square pan.
Sprinkle with lemon juice.
Combine dry cake mix, nuts, and melted butter until crumbly.
Sprinkle mixture over pie filling.
Bake at 350 degrees for 40-50 minutes until golden brown.
Top with cool whip.
Deb's Family Stuffing
INGREDIENTS
pone corn bread
1 cup crushed low salt Ritz crackers
1 cup chopped celery
1 medium chopped onion
3 cups chicken buillion (1 teaspoon of granules to 1 cup water)
1 medium jar of mushrooms
DIRECTIONS
boil onion and celery (some folks have stomach problems with raw onions)
mix cornbread with Ritz crackers
add next 3 ingredients (celery, onion & bullion)
mix well
add mushrooms
pour into greased baking dish
bake at 350 for 30 to 45 minutes or well done
pone corn bread
1 cup crushed low salt Ritz crackers
1 cup chopped celery
1 medium chopped onion
3 cups chicken buillion (1 teaspoon of granules to 1 cup water)
1 medium jar of mushrooms
DIRECTIONS
boil onion and celery (some folks have stomach problems with raw onions)
mix cornbread with Ritz crackers
add next 3 ingredients (celery, onion & bullion)
mix well
add mushrooms
pour into greased baking dish
bake at 350 for 30 to 45 minutes or well done
Thursday, December 27, 2007
Simple Roast Turkey
INGREDIENTS
1 10- to 12-lb. turkey, brined for 24 to 36 hours *
6 Tbsp. unsalted butter, room temperature
1 tsp. salt
1/2 tsp. freshly ground black pepper
1-1/2 tsp. dried thyme, crushed
freshly squeezed juice of one lemon
freshly squeezed juice of one orange
1 large yellow onion, quartered
2 stalks celery with leaves, cut in large pieces
3 bay leaves
5 cloves garlic, unpeeled
2 cups chicken broth
DIRECTIONS
1. To brine turkey: For 10- to 12-pound turkey, thoroughly dissolve 1-1/2 cups kosher salt in 1-1/2 gallons water. (Use this formula to make enough brine to fully submerge turkey, increasing salt/water combination in proportion to size of bird.) Refrigerate the brining turkey, breast side down, and soak for 24-36 hours. Use a weighted dinner plate to needed to keep turkey submerged. Alternatively, turn bird a few times during brining.
2. Preheat the oven to 325F. Rinse the brined turkey under cold water; pat it dry, inside and out, with paper towels. In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated). Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic. Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Insert a meat thermometer into center of an inside thigh muscle, taking care not to touch bone. Pour chicken broth in roasting pan.
2. Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165F and thigh juices run clear. Remove from oven; transfer turkey to serving platter. Tent loosely with aluminum foil, shiny side down. Let rest 20 to 30 minutes. Remove vegetables from inside cavity; discard.
3. While turkey rests, pour drippings from roasting pan into heatproof glass measuring cup or fat separator; skim fat. Reserve separated fat for Thanksgiving Gravy. Return drippings to pan; heat through, scraping up browned bits. Measure for use in Thanksgiving Gravy. Makes 8 servings, (plus leftovers).
1 10- to 12-lb. turkey, brined for 24 to 36 hours *
6 Tbsp. unsalted butter, room temperature
1 tsp. salt
1/2 tsp. freshly ground black pepper
1-1/2 tsp. dried thyme, crushed
freshly squeezed juice of one lemon
freshly squeezed juice of one orange
1 large yellow onion, quartered
2 stalks celery with leaves, cut in large pieces
3 bay leaves
5 cloves garlic, unpeeled
2 cups chicken broth
DIRECTIONS
1. To brine turkey: For 10- to 12-pound turkey, thoroughly dissolve 1-1/2 cups kosher salt in 1-1/2 gallons water. (Use this formula to make enough brine to fully submerge turkey, increasing salt/water combination in proportion to size of bird.) Refrigerate the brining turkey, breast side down, and soak for 24-36 hours. Use a weighted dinner plate to needed to keep turkey submerged. Alternatively, turn bird a few times during brining.
2. Preheat the oven to 325F. Rinse the brined turkey under cold water; pat it dry, inside and out, with paper towels. In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated). Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic. Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Insert a meat thermometer into center of an inside thigh muscle, taking care not to touch bone. Pour chicken broth in roasting pan.
2. Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165F and thigh juices run clear. Remove from oven; transfer turkey to serving platter. Tent loosely with aluminum foil, shiny side down. Let rest 20 to 30 minutes. Remove vegetables from inside cavity; discard.
3. While turkey rests, pour drippings from roasting pan into heatproof glass measuring cup or fat separator; skim fat. Reserve separated fat for Thanksgiving Gravy. Return drippings to pan; heat through, scraping up browned bits. Measure for use in Thanksgiving Gravy. Makes 8 servings, (plus leftovers).
Wednesday, December 26, 2007
Caramelized Onion-Cranberry Compote
One of three appetizers we are planning for the feast. Found this in the Southern Living magazine at my grandmother's house. Its pretty in the picture. Hope it tastes good.
INGREDIENTS
1 tablespoon butter
2 cups thinly sliced sweet onions
1/4 cup balsamic vinegar
1/2 cup fresh or frozen cranberries (thawed), coarsely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind
DIRECTIONS
1. Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp.
Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.
INGREDIENTS
1 tablespoon butter
2 cups thinly sliced sweet onions
1/4 cup balsamic vinegar
1/2 cup fresh or frozen cranberries (thawed), coarsely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind
DIRECTIONS
1. Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp.
Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.
Roast Leg of Lamb
Here is how Queen Martha makes her lamb. Sounds good and easy enough for me! I probably won't make the gravy and we'll serve it with mint jelly instead.
INGREDIENTS
1/2 cup olive oil
10 cloves garlic
Coarse salt and freshly ground pepper
1 leg of lamb, boned, rolled and tied (about 7 pounds)
1 cup dry red wine
1 cup homemade chicken stock, or canned low-sodium chicken stock
DIRECTIONS
Preheat oven to 400 degrees.
In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.
Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees.for medium rare, about 2 hours.
Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce.
Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.
INGREDIENTS
1/2 cup olive oil
10 cloves garlic
Coarse salt and freshly ground pepper
1 leg of lamb, boned, rolled and tied (about 7 pounds)
1 cup dry red wine
1 cup homemade chicken stock, or canned low-sodium chicken stock
DIRECTIONS
Preheat oven to 400 degrees.
In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.
Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees.for medium rare, about 2 hours.
Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce.
Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.
Pumpkin Pie
Another classic that doesn't need to be fooled around with.
INGREDIENTS
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425°F.
Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
INGREDIENTS
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425°F.
Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
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