Crock Pot Turkey (or Chicken)

January 8, 2010 by

This is so easy AND good. Two things I love.  I used a bone-in Turkey breast, but this is wonderful to do with a whole chicken as well. and you can rest the bird on thick slices of onion just like I do when I roast poultry, but the turkey breast wouldn’t have fit.


CROCK-POT TURKEY (OR CHICKEN)

Bone-in turkey breast or whole chicken (up to 6 lbs or so)
3 T no-salt seasoning
1 T kosher salt
2 lemons

Rinse your bird inside & out and pat dry with paper towels.
Mix salt & seasoning and rub all over bird, inside and out.
Pierce lemons with sharp knife all over and put inside the cavity.

Place in crock-pot and put on low for about 8 hours. If you have less time, you could probably put on high for about 4 or 5 hours.

Filed Under: Chicken / Turkey, Slow Cooker

Magical Mash

January 6, 2010 by

So, I make this dish probably 3 out of every 4 sundays a month.  It may not look like anything super-special, but my family can’t seem to get enough of it!  These mashed potatoes don’t require gravy, they can stand on their own! And until now, this has been my secret recipe…. so consider yourselves lucky! : )

MAGICAL MASH

5 lbs russet potatoes
1/4 cup butter
8 oz cream cheese
2 T chicken base
1/2 cup ranch dressing
1/4 cup milk
2 T Johny’s Garlic Seasoning

Wash, peel and boil until fork-tender.

Drain, and add the rest of ingredients. Mix until well combined and mashed. Alternatively, you can use a potato ricer on the potatoes and then add the rest of the ingredients. Yummy!

Filed Under: Holiday Recipes, Side Dishes

Mushroom Gravy

January 6, 2010 by

Serve on mashed potatoes, chicken fried steak, or whatever you fancy! And if you’re a super mushroom lover like myself, then add more!

MUSHROOM GRAVY

3 T butter
8-12 oz mushrooms, sliced
salt & pepper, to taste
1 1/2 T flour
1 cup chicken broth
1/4 cup heavy cream
1 tsp dried thyme (fresh if available)

Melt butter in saucepan over medium high heat.
Add mushrooms and salt and pepper, cook 5-10 minutes, until mushrooms are cooked down some.
Stir in flour, cook about 1 minute.
Add chicken broth and bring to a boil.
Cook for a couple of minuted until thickened, then add cream and thyme.

Filed Under: Sauces / Condiments

Peanut Butter Chocolate Shake

January 6, 2010 by

I first found this recipe on http://www.everdayfoodstorage.net/ I adjusted the amounts a bit, and we like it without the banana as well.  This is one of my oldest daughter’s favorite treats (and we don’t mind it either!) Great food storage recipe as well.  We keep plenty of PB, nesquick, and dry milk around.

PB CHOCOLATE SHAKE

3/4 cup water
1/2 cup nonfat non-instant dry milk
1/3 cup Nesquick (or equivalent)
2 cups Ice
2 spoons peanut butter
1 banana (optional)

Layer in blender and blend until thoroughly mixed.

Filed Under: Drinks

Old Fashioned Sugar Cookies

January 4, 2010 by

 

OLD-FASHIONED SUGAR COOKIES

1 cup butter, at room temp
1/2 cup confectioner’s sugar
1/2 cup granulated sugar
1 large egg
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2 1/2 cups all purpose flour
1 cup coarse white or colored sugar

In a large bowl, beat the butter, margarine, and sugars with an electric mixer until light and fluffy.
Beat in the egg, vanilla, baking powder, and salt.  Beat in the flour at low speed.

Roll pieces of dough into 1 inch balls.  Roll to coat well in the coarse sugar, then place about 2 inches apart on greased cookie sheets. Use the bottom of a glass to flatten each cookie into a 2 inch round.

Bake for about 10 minutes, or until golden. Transfer to wire racks to cool completely.
Makes about 3 1/2 dozen cookies.

SUGAR POLKA-DOTS
Now, you know I can’t just leave things alone. So before baking, press M & M’s or Reese’s Pieces into the top of each cookie, otherwise following the directions.  And if your autistic and like to see how many little rows of M & M’s into the top of each cookie because your favorite number is 20, that’s okay too. Have a little fun!

Filed Under: Cookies

Salsa

January 4, 2010 by

My salsa is easy and quick. We don’t like it spicy, but if you do, just add some jalapenos.

SALSA
8 Roma tomatoes, chopped
1/2 to 1 whole white onion, chopped (depending on preference)
4 cloves garlic, minced
Dash lemon or lime juice
salt & pepper to taste
1 bunch cilantro, chopped

Mix all together. This is actually called Pico de Gallo. Now, this is good for lots of things. But my hubby likes his salsa less chunky. So I go to it with my stick blender and make what I call Salsa Soup : )

Filed Under: Appetizers / Dips / Snacks, Mexican

Sugar Snowballs

January 3, 2010 by

I readily admit it. I’m an old-fashioned sentimental girl.  I had scraps of a little cookbook that was my mom’s when she was little, and myself and siblings got to use as well when we were young. It was always a treasure hunt to look through and pick something to make.  All the recipe names were fun, like TV Teasers, Raggedy Anns, CrazyLeg Candies, and Chocolate Sillies.  Well, time had it’s toll and much of the little book had dissolved away. For years I’ve looked, but the front and back pages have been long gone, making it near impossible to know what to look for to replace it.  Well, I FINALLY figured out what the title of the book was and lo and behold, someone had it on Ebay! So a small amount of money later I finally have a complete book again for my girls to enjoy.  Oh, and did I mention everything in it is yummy too?

 SUGAR SNOWBALLS

 1/2 cup butter
1/3 cup confectioner’s sugar (plus more for rolling)
1 tsp almond extract (I used vanilla instead)
1 tsp baking powder
1/4 tsp salt
1 cup flour

Mix butter, sugar, and almond extract together in a bowl.
Add last three ingredients.  Mix well.
Form into small balls, about 1- 1 1/2″ across. (I used my smallest cookie scooper and rolled with my hands to tighten them up.)
Place on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes. (They won’t brown too much except on the bottom)
While warm, roll in more confectioner’s sugar.

makes about 18

Oh, and did I mention Lucy approves?

Yes, Lucy approves of them.   But at least she helped make them. : )

Filed Under: Cookies

Dill Dip

January 3, 2010 by

I told you, I totally love dill weed. And you will too after you try this!

DILL DIP

1/2 cup mayo (light is fine)
1/2 cup sour cream (I like light Tillamook brand)
1 T dried dill weed
1 tsp garlic powder
1 tsp onion powder
1/4 tsp celery salt

Mix all together. Chill for at least an hour for best flavor. This is also good made with all sour cream instead of half mayo.  Great with pretzel sticks and veggies.

Filed Under: Appetizers / Dips / Snacks

Easy (and versatile) Alfredo Sauce

January 2, 2010 by

This is my great alfredo sauce. I made this recipe many a year ago.  It is so versatile. And so fool-proof and easy. The light cream cheese is fine, but not the fat-free. Fat free cream cheese is not meant to be heated.  And I know, there’s no picture. But I accidentally deleted it and I didn’t want to hold it against you.

EASY (& VERSATILE!) ALFREDO SAUCE

6 oz cream cheese (low fat neufatchel is fine)
1/4 cup butter
1 cup milk
3/4 cup grated or shredded parmesan (fresh shredded is best)

Combine all in saucepan. Whisk over medium to medium-high heat until smooth and hot.  Serve over fettucine, penne, whatever your heart fancies!
And if you garnish with a little fresh chopped parsley, I’ll love you all the more for it.

NOW…here comes the VERSATILE part of it…..
If you want a richer sauce- you can do a full 8 oz cream cheese
If you want a lighter sauce, you can do 1 1/2 cups milk, no butter, and only 4 oz cream cheese
Want an alfredo florentine sauce?  Add a cup of chopped spinach (thawed frozen is fine)
How about Broccoli Alfredo? Add a cup or 2 of cooked chopped broccoli
Or maybe a pizza with alfredo sauce instead of pizza sauce? Just cook it a little longer to make it thicker.
I told you-it’s versatile!

Filed Under: Meatless Main Dishes, Pasta, Sauces / Condiments Tagged With:

Garlic Seared Onions

January 2, 2010 by

These are wonderful with biscuits and gravy, or with steak or burgers, grilled chicken, just about anything!

GARLIC SEARED ONIONS
4 T butter or olive oil
2 large white onions, medium to thinly sliced
2 tsp garlic seasoning (I use Johny’s)
4 cloves minced garlic

Melt butter in skillet over medium high heat. Add onions, and saute for a couple minutes.
Add seasoning and stir in. Cook to desired doneness.

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Filed Under: Breakfast, Side Dishes