Archive for the ‘Holiday Food’ Category

Things to bring:
Turkey 21+ lbs
Stuffing mix (2 bags Pepperidge Farms)
Onion (2)
Celery (8 stalks)
Chicken livers
Chicken broth (4 cups)
Potatos (5lbs)
Oatmeal for rolls
Sweet potatos (3 large)
Cranberry sauce
Ingredients for rub
Red wine

Lessons learned:
Put less sugar and butter in sweet potato casserole
Make rolls in AM
Turkey in by 11:30am
Brine turkey night before:
1 gallon chicken stock
1 cup salt
2 cups brown sugar
1 tbs garlic powder
1 tbs onion powder

Next year try rub:
1/4 c olive oil
.5 tsp fresh ground pepper
1 Tbs fresh rosemary
1 tbs fresh thyme
1 lg shallot
1 lg clove garlic


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1 stick of butter

1 Tbs of cinnamon (I used more than this)

1/4 cup brown sugar (use confectioners sugar instead if you want smoother consistency)

3 Tbs of honey

Blend until smooth!

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Puppy Chow

1 box (12 cups) Chex

2/3 cup Peanut butter

1 1/3 cup chocolate chips

2/3 cup butter

1 tsp vanilla

4 cups powdered sugar.


Dump cereal in big bowl.  Melt chocolate, butter, vanilla, peanut butter together in a double boiler, fold over cereal.  Put 3-4 cups powdered sugar (recipe called for 4, that ended up being a LOT) in a gigantic ziplock (I use 2.5 gallon), add sugar and shake shake shake.

I doubled this recipe to fill 13 sandwich-size ziplocks for Cookie Exchange

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Large (28oz) bag Chex Snack Mix – Pick out the pumpernickel toasts (or use a mix that doesn’t include them).

2 packages vanilla melting candies

I doubled this to fill 13 ziplocks for cookie exchange.

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30 Marshmallows

1/2 Cup Butter

1 tsp Vanilla

2 tsp Green Food Coloring

3 1/2 Cups cornflakes

1/2 cup small read cinnamon candies

Lay out waxed Paper.  In a double boiler, combine marshmallows, butter, vanilla and food coloring.  Heat over boiling water, stirring frequently until marshmallows are melted.  Remove from heat and gradually stir in the cornflakes.  Drop rounded, greased spoonfuls of marshmallow mixture onto cookie sheets.  Shape into 2 inch wreaths.  Decorate with red candies.  Makes about 2 1/2 dozen

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Frozen Turkey – Thaw 2-3 days in refrigerator

Day before baking:

Remove all body parts from two cavities

Rinse turkey inside and out and place in a brine made of cold water and one to two cups of white vinegar

Soak overnight or three to four hours.

Day of Preparation

Preheat oven to 425.

Drain turkey and dry off

Salt cavities

Rub inside and out with butter (Hold On!)

Truss drumsticks and tuck wings behind neck

Place on rack in roasting pan and place on lower rack in oven

Pour water into bottom of pan and add to it as needed throughout first two hours of baking (This will keep the drippings from burning and putting a smoky taste to the bird).

Important!  Lower oven temp to 350 after 30 minutes.

Bake 15 minutes per pound for an unstuffed turkey.

After two hours baking time you can begin basting if it looks dry.  Also, you can cover your wing tips and or drumsticks with aluminum foil if they are getting too brown.

To check for doneness, use an instant thermometer and test either in thickest part of the thigh or in the breast WITHOUT touching the bone.  You are looking for a temp of 160-165.

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 You Will Need
½ cup boiling water
2 lbs cooking apples, peeled, cored and sliced
1/8 tsp ground cinnamon

1/8 tsp ground cloves
½ cup sugar

What to Do
1. In 2-quart saucepan over medium heat, heat first 4 ingredients to boiling
2. Reduce heat to low; cover and simmer 8 to 10 minutes until the apples are tender for chunky applesauce, 12 to 15 minutes for smoother applesauce.

3. During last minutes of cooking time, stir sugar into applesauce mixture.

Makes: about 4 cups

I use a mixture of hard apples to get a good flavor, like Granny Smith, Honey Crisp, Gala, etc.  Stay away from the soft ones, those are too mushy (like Red Delicious).

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