PERFECT CREAM CHEESE FROSTING

There seems to be two main variations of cream cheese frosting. One is more cheesy than sweet and the other is way more sweet than cheesy. Personally, I don't care for either.

Today's recipe is a magical blend of both styles of cream cheese frosting. It is VERY smooth and VERY creamy, it has the flavor of a GREAT cheesecake but it definitely has some sweetness too....it's just perfect, AND it pipes well !!



(2) 8 ounce packages full fat cream cheese (room temperature)
1/2 cup UNSALTED butter  (room temperature)
3 teaspoons vanilla extract
6 cups powdered sugar

Beat the cream cheese and the UNSALTED butter together with electric mixer (on high) until smooth and creamy.

Add the vanilla extract and the powdered sugar,(add powdered sugar, one cup at a time, beating until smooth between each addition.

Scrape down interior of the bowl and give it one last mix...that's it!!

This is the perfect frosting for that red velvet cake you've been wanting to make.



ENJOY !!!

EASY ANGEL FOOD CUPCAKES

Slight variations of this easy angel food cupcake recipe are all over the Internet, but look no further, todays post is DELICIOUS!!!

Even my picky-picky husband ate several of these this afternoon and he is NOT known to be big on snacking (so that is quite the thumbs up at our house).

The cupcake is super moist, ultra light and fluffy and definitely going (immediately) into my "make again soon" recipe box.

3/4 cup + 2 tablespoons caster sugar(divided)(see note below)
1/2 cup CAKE FLOUR  (no substitutions)
1/4 teaspoon salt
6 egg whites (at room temperature) (see note below)
2 1/2 tablespoons warm water (not hot)
1/2 teaspoon vanilla extract
1   tablespoon lemon juice

Preheat oven to 350° and put paper cupcake liners in your cupcake pan (makes 18).

Sift together 1/2 cup castor sugar (reserve the rest) + 1/2 cup cake flour + salt and set this mixture aside. (*Make sure you use only 1/2 cup of the castor sugar in this step)

With electric mixer and a large bowl (I use my stand mixer), beat the egg whites, warm water, vanilla, lemon juice and 1/4 cup of the reserved caster sugar. Beat until its very foamy, then while the mixer is still going, sprinkle in the reserved final two tablespoons of caster sugar and beat on high till stiff peaks form. If you are using a hand mixer, this can take as long as 5 minutes, but I had stiff peaks in only 2-3 minutes with my stand mixer.

After egg white mixture reaches stiff peaks, turn mixer off and use a spatula to GENTLY FOLD IN the cake flour mixture (about 1/3 of it at a time).

Divide the batter (it will look like meringue) evenly between 18 cupcake papers. Stack the batter high above the top of the cupcake papers.

Bake at 350° for 18 minutes or till top is light golden. Remove from oven and cool in the pan. When they are completely cool to the touch  when you hold your hand against the underside of the cupcake pan.....then you can frost or top with whipped cream and berries.

NOTE:  If you do not have caster sugar(which is fine sugar but NOT powdered sugar) you can make it by putting it in the food processor for about 15 seconds. Just make sure you measure it AFTER it comes out of the food processor.

 

NOTE: To get "room temperature eggs", I put mine in a bowl and then cover them with (almost) hot tap water and let them sit for 15 minutes.

 

NOTE: Make sure you stack the batter in a well rounded mound above the top of the cupcake paper. When you first take them out of the oven, they will look tall, but they collapse as they cool so that the final cupcake is even with the top of the cupcake paper.

 

 

ENJOY !!!

SARAH LEE POUND CAKE CLONE

I don't know how many times I've tried one of those clone recipes and later thought..."close, but no cigar".  But this time, I've hit the mother lode.

Not only is this cake made from standard pantry staples, but it is rich, buttery and it has a very fine and velvety crumb, just like a Sarah Lee pound cake. I can think of a million great uses for this quick and easy cake, but I doubt it will last that long around here. I'm definitely going to be putting one of these beauties in the freezer for unexpected guests.

 

 

 

8 ounces butter at room temperature (no substitutions)
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups CAKE FLOUR  (important, no substitutes)
2 teaspoons lemon extract
1 teaspoon vanilla extract

Recipe calls for an 8 1/2" loaf pan. If you are using Pyrex, preheat your oven to 325°. If you are using a metal pan, preheat the oven to 350°. Spray the pan with cooking spray, then line it with parchment paper (or foil) and spray again.

Cream the butter and powdered sugar with an electric mixer on high speed for a full FIVE MINUTES.

Add one of the eggs and a couple spoons of the flour and beat another TWO MINUTES.

Add the 2nd egg and half of the remaining flour  and beat another TWO MINUTES.

Add the sour cream and the rest of the flour and the extracts, and beat another TWO MINUTES.

Spread the batter into the greased parchment paper lined loaf pan and bake  65 minutes or until a toothpick tests clean.

Cool in the pan (on a rack) for 20 minutes before you take it out of the pan.  Wrap the HOT pound cake snugly in plastic wrap and cool completely.

 

NOTES: It is important to use cake flour. With all of the mixing in this recipe, all purpose flour or bread flour wouldn't give you a very good cake.

OLD FASHIONED CARAMEL FROSTING

This is one of those great old classic recipes that gets passed down from generation to generation because it is just SO delicious. It doesn't even need cake, I would be happy with a bowl of this frosting and a big spoon!! This frosting would be GREAT on ANY cake!!

A true caramel flavor, not that imitation caramel kind.

1/2 cup butter (no substitutions)
1 cup dark brown sugar (packed tight)
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
2 to 4 tablespoons milk

Melt the butter over medium low heat in a saucepan that has a heavy bottom (this helps the frosting not to scorch).

Add the dark brown sugar and stir well. Bring it up to full boil (stirring all the time)

Add the heavy cream (it will bubble up a little, so make sure your saucepan is big enough). Return to a boil (stirring) and boil for 30 seconds (keep stirring), then remove from the heat.

Pour this hot mixture into a stand mixer and add the sugar, vanilla, salt and 2 tablespoons milk (add sugar one cup at a time). Beat until well combined.

If the frosting seems a little thick, add the other 2 tablespoons of milk and beat well. (I always end up putting in all 4 tablespoons of milk for some reason).

This frosting is too creamy to use in a decorator bag, but it is perfect for sheet cakes, cupcakes, etc.

Keep in mind that this is a cooked frosting and it will "set up" after its completely cooled and be ALMOST fudgy in texture.

ENJOY !!!

GUILT FREE REFRIED BEANS

First, let me say that I love traditional refried beans. I could eat them in or on anything. However, recently, I've been trying to eat a little healthier, so I've been experimenting with bean recipes, trying to create one that will not only be "guilt free", but one that will hit all of those coveted comfort-food bells in my head. A tall order, I know.

My first attempts were just plain bland. The next attempts were tasty but it was still missing that butter, bacon, ham hock something I couldn't put my finger on.

So I finally just took a wild fling and added a can of fire roasted tomatoes and upped the seasonings just a little, and BINGO, I am VERY satisfied with the outcome. Even picky-picky husband (without prompting, mind you) said, "these beans are really good". They are also made in the Crockpot, so it doesn't get much easier than that!!!

1 1/2  cups DRY pinto beans (no need to soak)
(1)  15 oz. can fire roasted tomatoes
1 1/2 tomato can of water
(1) 4 ounce can mild green chili's
2 (scant) teaspoons salt
1/2   teaspoon black pepper
1  tablespoon vegetable (or corn) oil
1/2  cup chopped onion
2  teaspoons minced garlic
3  teaspoons chili powder
1  teaspoon ground cumin
1/8 teaspoon cayenne pepper (important)

Saute the chopped onion in the vegetable oil until they are tender, then add the garlic and sauté for another minute.

Put the sautéed onion/garlic in the Crockpot, then add everything else and cook on low for 8 hours, or overnight, your house will smell heavenly the next morning.

Drain the cooked beans (save the liquid) and put them in a food processor. Pulse a few times (depending on how smooth you like your refried beans). If they seem a little dry, add some of the reserved bean liquid (I like mine a little on the "wet" side, so I add about half cup of the liquid).

Use in any recipe that requires refried beans. This recipe freezes very well.

 

NOTE: Don't freak out about there being tomatoes in this recipe. I know it isn't traditional, but you can barely tell they are there. They just add a nice FULL (low calorie flavor).

ENJOY !!!

EASY MOIST POUND CAKE

This cake is not only easy to make, but it is super moist and flavorful. It is great just to snack on, or for shortcake or even petit fours. When its cooled, it cuts beautifully.

 

3/4 cup butter (room temperature)

6 ounces cream cheese (room temperature)

5 eggs (room temperature)

1 1/2  cups sugar

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon coconut extract (see note)

3 tablespoons milk

1 3/4 cups + 2 tablespoons all purpose flour

 

Spray a 9" x 5" x 2 3/4" loaf pan with cooking spray and then line the bottom only with parchment paper (waxed paper will work in a pinch) then spray the paper too..

 

In large bowl, beat the butter, cream cheese, sugar, baking powder, milk and extracts until smooth.

 

Add the eggs, one at a time, beating well after each egg. When the eggs are all in there, beat batter on high for 3 minutes.

 

Sift the flour, then add it (while the mixer is running on LOW) 1/4 cup at a time, beating only until the flour is well incorporated, but don't over mix.

 

Bake in prepared pan in pre-heated 350° oven for 70 to 75 minutes or until a toothpick tests clean. My electric oven takes 70 minutes.

 

Let the cake cool in the pan for 15 minutes, then run a knife around the edges and tip it out onto a cooling rack.

 

While the cake is still VERY hot, wrap it tightly with plastic wrap and let it cool that way. This makes a huge difference in the moisture any cake will have. I do ALL of my cakes this way.

 

 

NOTE: The coconut extract gives this cake a wonderful flavor (you won't taste the coconut) but it really adds to the vanilla flavor. If you don't have coconut extract, use the required 2 teaspoons of vanilla and 1 more teaspoon of your favorite extract, like rum, or orange or almond.

 

OVEN POACHED EGGS !!

A dear friend of mine, posted a video (from Foodstyle.com)about
poaching eggs in the oven and I was quite intrigued. Not only can poaching eggs, in the traditional method, be a disaster be challenging but you can only make 2-3 at a time!!

Here is what I found:

The video said to put about a tablespoon of water in each cup of a regular muffin pan, then crack an egg over the water and bake at 350° for 8 to 10 minutes.........well, that ALMOST worked.

I DID use the scant tablespoon of water, and I DID preheat my electric oven to 350°, but when I tried it using a standard cupcake (muffin) pan, the egg + water filled it to overflowing and took a full 20 minutes to cook, not 8 to 10.

On my second attempt, I had excellent luck using a jumbo size muffin pan (I think they call them Texas size?) and I gave it a light mist of vegetable spray, then put in the scant tablespoon of water and a large egg. I baked them at 350° for exactly 12 minutes (not 8 to 10)
and they lifted right out of the pan with a spoon.....YUM!!!

  A PERFECTLY POACHED EGG !!

 

Whether you are making one or 30, this method (with my tweaks) really does work and it couldn't be easier!!

 

The difference in cooking time (between my oven and the Foodstyle video) COULD be that their oven simply runs hotter than mine or maybe they were using smaller eggs (?)With so many variables, I suggest you do a "test egg" to see how long it takes in your oven before you make a whole pan of these.

 

One other note: When your eggs are done to your liking, take them OUT OF THE PAN right away or they will continue to cook.

 

Don't you just want to

dunk your toast in this one?

 

ENJOY !!!

 



PEANUT BUTTER ECLAIR CAKE

The Éclair Cake idea has been around for years. It is a magical dessert that starts with pudding mix and graham crackers, and when it sits in the fridge overnight, something magical happens. The graham cracker layer "softens" and sort of turns into a "cake" layer (people are shocked when they find out its just graham crackers). The whole thing is delicious and I've made it a billion times.  But todays post is a new and simple twist to the Éclair Cake: peanut butter!!

Yes, peanut butter is mixed into the pudding and it takes this simple dessert in a whole different direction. The next time I make this variation, I will use chocolate graham crackers (I only had regular ones this time)....you've gotta give this one a try.  

(2) 3½ ounce instant vanilla pudding
1 cup creamy style peanut butter
8 ounce Cool Whip thawed
3 cups of milk
1 pound of graham crackers

CHOCOLATE FROSTING

6 tablespoons butter (melted)
6 tablespoons boiling water
6 tablespoons baking cocoa
2 cups powdered sugar
1 teaspoon vanilla

Place a single layer of graham crackers in the bottom of a 9x13 dish (breaking to fit if necessary). With an electric mixer, beat the instant pudding, peanut butter with 3 cups milk until very smooth (about 2 minutes) then fold in the Cool Whip. Immediately pour half of this mixture over the 1st layer of graham crackers, spreading it out evenly.

Put another layer of graham crackers on top of the pudding and then another layer of pudding mixture. Top second layer of pudding with a final layer of graham crackers.

Cover the dish tightly, with plastic wrap, and refrigerate for about an hour before you frost it.

After an hour of chilling, whisk together the melted butter, boiling water, cocoa and vanilla until well blended. Add powdered sugar and whisk until smooth. Immediately pour the frosting over the chilled pudding dessert and gently smooth it out.

Place dessert (uncovered) in fridge for an hour or so (until the frosting feels dry to the touch),then stretch plastic wrap over the pan(stretching it tightly so that it doesn't sag and touch the frosting)or just snap a lid onto the dish.

 Refrigerate overnight (important).

NOTE: After this "cake" has been in the fridge, overnight, it is easy to cut into squares to serve because the graham crackers are soft.

REDUCED CALORIE SWEET & SOUR PORK

We love sweet and sour pork and chicken (this recipe would work for either), but once you bread and DEEP FRY the meat, you are talking about A TON OF CALORIES. Well, this quick and easy little recipe does away with all of that breading AND all of that DEEP FRYING and it is STILL delicious !!!

MARINADE
2 teaspoons soy sauce
1/8 teaspoon sugar
3 teaspoons corn starch
1 teaspoon sesame oil
black pepper to taste

Mix the above ingredients in a large bowl.  Cut  1 1/2 pounds of pork (or chicken) tenderloin into bite size pieces and put in the marinade. Stir to coat all of the pieces, then let sit for 20 minutes.

SAUCE
1 cup chicken broth (not bullion,it's too salty)
2 tablespoons rice wine vinegar
1/4 cup ketchup
1/2 cup sugar
1/4 teaspoon salt
2 SLIGHTLY rounded teaspoons of corn starch
1/4 teaspoon cayenne pepper
pinch of black pepper

Cook all of the sauce ingredients together until it thickens, then turn the heat down to a VERY LOW SIMMER and let it barely bubble while you brown the meat.

In a large skillet (I use my electric fry pan), heat up a tablespoon of vegetable oil and a tablespoon of butter until HOT (I turn my electric skillet all the way up). Add the marinated meat and spread it out so that none of the pieces are on top of each other. Let the meat brown (about 3-4 minutes?), then stir and put a lid on the pan so that everything gets cooked through (you want to get some nice brown crusty color on the edges of the pieces).

Once the meat is 99% done (keep lifting the lid to check for doneness), add the cooked sauce to the meat and keep stirring until everything is well coated. Reduce the heat and cook it all together for about 2 more minutes (watch carefully so the sauce doesn't burn).

Serve over hot rice.  Couldn't be easier!!  

Picky-picky husband is VERY SHY of spicy food, so 1/4 teaspoon of cayenne is just perfect for him. If you like extra heat, just add a little more cayenne when you cook the sauce.

ENJOY !!! 

SWEET BACON-CHICKEN BUNDLES

We discovered these delicious little bundles over the holidays. They are quick to fix and are absolutely perfect for potlucks, buffets, or a quick supper. They are totally addicting, so make lots of them!!

SWEET BACON-CHICKEN BUNDLES
1 pound boneless, skinless chicken breast (we like thighs better)
2/3 cup dark brown sugar
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
bacon (regular, not thick)

 Preheat oven to 375° and bake the bacon for 10 minutes only. After 10 minutes, drain the bacon and set aside. You will need one half slice of bacon for each chicken bundle.

 Cut the raw chicken into 1" cubes, then wrap half of (a partially cooked) slice of bacon around each cube of raw chicken, and secure it with a toothpick. Next, mix the brown sugar, chili powder, cumin and salt together and roll the bacon-chicken in this mixture. Make sure you get it into all the folds of the bacon.

Place the bundles on a baking screen or cooling rack that you've liberally sprayed with vegetable spray. Set the sprayed rack on a rimmed baking sheet that you have lined with foil (important for easier clean up). If you have any sugar left over, spoon a teaspoon or so on top of each bundle.

Bake for 30-35 minutes. Delicious hot or room temperature. If you like a little heat along with your sweet, add some cayenne to the sugar mixture.

 

ENJOY !!!

 

MAKE BUTTER IN YOUR STAND MIXER

Do you have a lot of heavy whipping cream leftover from the holidays like I do?  If so, consider turning it into butter with your stand mixer. It only takes about 15 minutes tops, and the mixer does all the work.

This isn't something I would make on a regular basis, but it IS perfect for very special occasions (try mixing in your favorite herbs or spices). It is also a fun project you can do with your kids.

All it takes is some heavy whipping cream + salt, + a stand mixer + 15 minutes .... and "hocus-pocus", you will have butter!!

 

Start out with a quart of ICE COLD heavy whipping cream

Whip it, on medium high, in your stand mixer, using the wire whisk attachment. It will try and splatter a little, so I usually cover my whole mixer with a dish towel.

Whip until you get nice stiff peaks, like this (should take about 4-5 minutes.

Now this next step is where the "butter" starts to happen. Change from your whisk to your paddle attachment. Let the mixture beat for a few more minutes (at medium high speed,)and it will start to look a little more yellow and it will "loosen up" considerably. This is when you need to make a serious plastic wrap cover for the top of your bowl because it starts to splash.

The mixture will start to separate like this:

 

Don't freak out, this is what its supposed to look like. The buttermilk is starting to separate from the butter.

After it has whipped a little longer, the mixture will completely "break down" and separate, like this: (click on the photo to get a better look).

Although this liquid is called buttermilk, it is very thin and nothing like commercial buttermilk. 

You are now done with the whipping stage (the whole process takes about 12-15 minutes) but there are a couple more steps:

Put the butter into a strainer, and drain off the liquid, It will look like this:

Rinse the "chunks" under VERY COLD running water (the water will not effect the butter as long as it is very cold). Squeeze the pieces together as you rinse the butter. You are basically trying to rinse out any little pockets of milk liquid.

 

Work 1/2 teaspoon table salt into the butter (or you can leave it unsalted). To do this step, I put the butter back in the stand mixer and beat it for a few seconds, so the salt would be evenly distributed.

Finally you have butter !!

 

A quart of heavy cream will make 10 ounces of delicious butter. It will keep in the fridge for about a week, or you can freeze it.

 

 

This sounds like a LOT of steps, but they are really

very simple and straight forward.

 

 

 

ENJOY !!!

 





THIN MINT CHRISTMAS COOKIES

It is time to start planning your Christmas cookie list, isn't it? Today's cookie is truly a five star keeper!!

These festive cookies taste just like Thin Mint Girl Scout Cookies(only better!!) and they only take TWO INGREDIENTS to make!!! People will think you've been working on them all day.

 

I drizzled some white chocolate
decoration on these, just for fun,

but it certainly isn't necessary. You
can use holiday sprinkles instead.

You will need some Nabisco Famous Chocolate Wafers and some Andes (creme de menthe) chocolates.....that's it!!
 

 

The chocolate wafers come in a 9 ounce package and I found the Andes Mints (those creamy little chocolate mints with the green center) in a 4.67 ounce package.  There are 28 mints in the package and one package will do a dozen cookies (I found the mint packages for $1.60 here in Alaska, so hopefully you can find them even cheaper.

I unwrapped and then melted the chocolates in my microwave for about 30 seconds...stirred and then microwaved them for another 10 seconds (stir until the chocolate is smooth and shiny). Dip the chocolate wafers in the melted chocolate (both sides) and place on some parchment paper (or waxed paper).

Stick them in the fridge (I used the freezer) for about 5 minutes to "set" the chocolate......that's it!!  

 

 

NOTE: If you are having trouble finding the Andes Mints, just use the Andes Mint baking chips (next to the chocolate chips) they will work just as well. 

 

MERRY CHRISTMAS!!!



HOMEMADE CHEEZ-IT CRACKERS

OK, it's confession time, I love Cheez-It crackers. I don't stock them in the pantry (for obvious reasons), so when the urge ambushed me the other day, I was very happy to find this easy recipe.

These crackers really do taste a lot like Cheez-It crackers, except fresher and more flavorful. They are quick to make and take require ingredients I always have in my kitchen (a win-win for us since we live 10 miles out of town).

 

 

 

CHEEZ-IT CRACKERS

 

8 ounces extra SHARP cheddar cheese shredded (see note below)

1 cup all purpose flour

1/4 teaspoon cayenne pepper

4 tablespoons UNSALTED butter (room temperature)

1 teaspoon salt (divided)

4 to 6 tablespoons ice water  (see note below)

 

Put the shredded cheese and room temperature butter in your food processor and give it a few pulses to blend.

 

Mix 1/2 teaspoon of salt and 1/4 teaspoon of cayenne into the flour, then sprinkle it over the cheese-butter mixture and pulse a few times until the mixture looks a little clumpy but well mixed.

 

Next, with the food processor running, add 4 tablespoons of the ice water. Run the food processor until the dough forms a ball, then stop. See tip below on the amount of water to use

 

 

Divide the dough in half and cover and chill for 30 minutes.  Roll the dough very thin (as thin as you can get it), like a pie crust (1/8")or thinner (see note below) and cut into 1" squares.

 

 

 

Sprinkle squares remaining salt and poke a hole in the center of the square. Place squares on ungreased cookie sheet (they can be pretty close together but not touching).

 

Bake in preheated 400° for 10 to 12 minutes or till golden (see note below). Remove crackers from baking sheet and cool them on a bakers rack (so air can get to both sides of the cracker). Cool to room temperature before eating them (they will get crisper as they cool down).

 

TIPS:

This recipe really needs extra sharp cheddar cheese and make sure that you grate it yourself.  Commercially grated cheeses have a starch coating on them so the shreds don't clump together. This starch coating really effects how cheese melts (and tastes)

 

The recipe didn't say what kind of salt to use, but I used a light sprinkling of kosher salt because it is large and flakey, but that's just my personal preference. On one batch, I put salt on both sides of the cracker squares and it made them too salty  (well, the dog didn't think so, but we did).

 

 This recipe calls for 4 to 6 tablespoons of ice water. When I made these, it took the full 6 tablespoons, but then the amount of water you use depends on the humidity of your flour, etc. etc. etc.  Just start with 4 tablespoons and then if the dough doesn't come together nicely in a ball, add a little more.

 

This dough is extremely easy to roll out and doesn't crack or break apart. Just make sure you roll it VERY thin. No matter how thin you roll them, they will still puff up a little while baking, so keep that in mind. Just remember, the thinner you roll them, the crispier the cracker will be.

 

And finally, the recipe says to bake them 10 to 12 minutes. I have the best luck cooking them for 10 minutes then switching to the broiler for the last 30 seconds. It gives them a wonderful golden crispy top.

 

If you have leftovers, store them in an airtight container.

 

ENJOY !!

 





CROCK-POT MASHED POTATOES

This is a great method of making mashed potatoes for a crowd. It seems like I'm always short on time (or a burner) when it comes to last minute side dishes during the holidays, so this method is a big help.

 

TO FEED A BIG CROWD
5 pounds peeled potatoes cut into 1" cubes
1 cup water
1/2 cup butter cut into small cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 to 1 1/2 cups HOT half and half (divided)

The ABOVE ingredients will take a large

(7 quart) crock-pot:

If you are just feeding a family of 6, cut the above ingredients in HALF and

it in a

4 quart crock-pot:

 

 

In either case, spray the crock-pot with cooking spray and put your raw cubed potatoes and butter pieces in the crock-pot.

Mix the water with the salt and pepper and pour it over the potatoes and butter pieces:

 

Cover with a lid and cook on high for 4 hours (or till tender). TIP: If you put a couple of potholders on the top of the crock-pot lid (as shown in the above photos), then the potatoes will be cooked in 3 hours instead of 4.

 

After the potatoes are tender, DO NOT DRAIN. Give the potatoes a rough mash with a hand held potato masher first, then add one cup of HOT half and half and finish whipping them with a hand held electric mixer (right in the crock-pot). Add the final half cup of half and half if you think the potatoes need it.

 

These mashed potatoes can be kept on the warm setting of the slow cooker for up to two hours.

 

Even if your crock-pot doesn't have a warm setting, you can still keep these mashed potatoes hot by covering the whole crock-pot with a heavy towel. They will stay hot for quite a while. 

 

 

 

 

ENJOY !!



YUMMY POTATO SIDE DISH

If you are looking for a new way to cook potatoes, I hope you will try this recipe. It is not only EASY, but it is oh so tasty and a very nice change from baked or mashed potatoes.

This recipe would also be wonderful for a potluck or buffet because you can make a huge batch AND they stay hot for a long time; they are also very tasty at room temperature !!

2 pounds of Yukon gold potatoes (washed and dried)
4 tablespoons melted butter
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon black pepper

Cut the potatoes into 1" thick slices and put them in a bowl. Mix everything else together and pour over the potatoes, coating well.

Spray a baking pan (that has a lip) with cooking spray and then lay the potatoes in the pan, cut side down and don't let the slices touch each other. 

Bake in a preheated 450° oven for 20 minutes. Flip the potatoes over and bake for another 20 minutes.

ENJOY !!

BEST TURKEY GRAVY EVER !!

There are three reasons we LOVE this turkey gravy. First of all, it is rich, savory and has a delicious concentrated turkey flavor (the kind that you CAN NOT get from a package or a jar). Secondly, you can make this gravy a day ahead of time and escape those "last second" holiday scheduling conflicts or the dreaded "I need just one more stove burner" issues. Thirdly, the recipe makes enough for a big turkey dinner AND enough for those scrumptious "day two" hot turkey sandwiches!!

 

It may sound like this recipe makes a ton of gravy, but don't forget that the liquid "cooks down" for an hour, so actually you'll end up with about 5 cups of good rich gravy, which is just perfect.

6 turkey wings (or 4 turkey drumsticks)
2 small onions (or 1 large) peeled and quartered
1 cup water
2 quarts turkey broth (divided) (chicken broth will work in a pinch)
1 cup chopped carrot
1 cup large chop celery
1/2 teaspoon dried thyme leaves
1/2 to 3/4 cup all purpose flour (see note below)
2 tablespoons butter
1/4 teaspoon black pepper
*(note don't add salt until the end)

Put the turkey wings (or drumsticks), quartered onions and 1 cup of water in a large pan. Make sure the pan is big enough so that the wings are not on top of each other.

Bake in preheated 400°F oven for 1 1/2 hours or until wings are nice and golden.

 

Put the turkey and onion into a large soup pot. Add 1 cup of water to the original baking pan and stir/scrape up all of the baking bits stuck to the bottom of the pan. Pour it all over the meat in the soup pot.

Add 6 cups of turkey broth to the soup pot, along with the carrot, celery and dried thyme leaves. Make sure the "browned" side of the wings are down in the broth. Bring it all to a boil, then reduce the heat to a SLOW SIMMER and cook UNCOVERED for 1 1/2 hours.

NOTE: Turkey broth is the best for this recipe if you can find it. Locally, I've found it at Walmart, Carrs and Three Bears. If you can't find it, just use chicken stock.

Recipe uses two of these boxes

After the broth has simmered for 1 1/2 hours, remove the meat from the broth (it can be saved for a different use if you want to, but you won't need it for the gravy).

Strain the broth (throwing away the veggies) and return broth to soup pot. Bring  the broth to a gentle boil.

Whisk the flour into the remaining 2 cups of chicken broth until smooth and gradually whisk it into the simmering turkey broth. Cook and stir until thick.  Stir in butter and pepper.

IMPORTANT: Taste the final gravy for salt. I usually end up adding about 3/4 teaspoon of salt before serving.

NOTE: How much flour you use to make your gravy depends on how much liquid broth you have after it's boiled. I usually end up using 1/2 cup of flour.

 

 

 

NOTHING says Thanksgiving like a great gravy!!

 

ENJOY!!