Monday, November 19, 2007

Pumpkin Pound Cake.......compliments of kimmy

1 box Duncan Hines Yellow Cake Mix (plain, not the butter or pudding kind)

1 small box of Vanilla Instant Pudding mix

4 eggs

3/4 C sugar

1/2 C oil

1/4 C water

1 tsp cinnamon

1/2 tsp nutmeg
(I use 2 tsp of Pumpkin Pie spice instead of the cinnamon and nutmeg)

1 15oz can of plain pumpkin

Mix all ingredients well (I mix everything and then mix in the pumpkin)
Place in a greased and floured tube pan. Bake at 350 for 1 hr.

I was so excited .....I sprayed the heck out of my pan this time and it all came out ....I usually miss a spot here or there and the cake sticks..bummer...I had some orange sugar sprinkles that I used instead of flour

Sunday, November 18, 2007

Turkey on the Grille

We started cooking our turkey on the grille many, many years ago. Reason being it was warm, we all lived in Southern California and nothing worse than heating up the kitchen when it's 80+ degrees.

OK on to the method..............

When we are all together, there aren't very many of us. So a 10 - 15 pound turkeyfor us was way plenty.

1. fire up the grille to good and hot 425 at least.

2. the bird should be sitting on the counter, ya don't want it iced cold when you put him on the grille. Follow your package directions for cleaning said bird please. I rub the turkey with butter on the outside and put celery and carrots on the inside after salting inside.

3. the bird should be in a proper size oven proof pan. I like to line the pan with foil cause it's a bit less clean up. Make sure the lid of your grille is able to close and there is enough circulation around to cook.

4. A 15 pound unstuffed turkey cooks on a grille for about 3 3 1/2 hours with an internal temperature using an instant meat thermometer should be 165 - 175 degrees. Your grille should be between 325 and 350, don't let it go over 350 cause it will guickly dry our and not brown.

Go to the Butterball web site for ideas. Hope I didn't forget anything.

Happy Turkey Day


Saturday, November 17, 2007

Hearty Harvest Soup

Serves 6 (or 3, if you have Don's appetite!)

8 oz sausage meat. Regular, Italian or I use Jimmy Dean reduced fat sausage
1 medium onion (about 1/2 cup)
2 cans (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes, roasted garlic flavor
1 can (15 oz) cannellini beans, drained and rinsed
1 cup broccolli, chopped. (Feel free to add more if you like)

Cook sausage and onions until sausage is crumbled and browned, and onions are just opaque. About 10 minutes.

In stock pot, combine broth, tomatoes, beans, sausage and onion mixture. Cook on simmer for 5 minutes. Add broccolli and cook another 5 minutes.

Freezes beautifully.

This is Don's absolutely favorite winter soup.

Thanksgiving Stuffing

Compliments of CalGal.......................I have adapted my grandmother's recipe.

2-3 packages of Pepperidge Farms seasoned Cubed stuffing Mix.

1 onion

a package of Jimmy Dean sage sausage (comes in a tube-like container)

2 sticks melted margarine ( I have just started diet kind, and it was just as good!)

about 5 cups of Swanson chicken broth

The day before, I chop and brown the onion, drain it, and put in covered dish. Then I brown the sausage, drain and also set it aside in a bowl and refridgerate both sausage and onion.

Thanksgiving day, I put the stuffing mix into a huge soup pot, Melt the margarine and add it to the mix, then add the chicken broth, pre-cooked onion and sausage, and stir it all up. No additional spices are needed.

I stuff the turkey with a good portion of the stuffing, then put what is left over into a greased covered casserole dish. When I take the turkey out of the oven and let it set before carving (to set the juices a bit) I pop the casserole dish into the oven and heat at 350 degrees for about half an hour. When we take the stuffing out of the turkey, we will mix it into what is in the casserole, and the consistency is perfect. My family will not let me make any other recipe, as they love this one so much.

Cornbread Stuffing

Compliments of barbgarrett..................

Sounds a little time consuming - but it's not. It's a "pan" dressing b/c here in my part of the South we don't stuff either.

- Prepare 2 boxes Jiffy Cornbread, let cool, crumble in lg. bowl
- Add 1 package stuffing mix
- Add 1 large can apple pie filling (cut into pieces - include filling)
- Add 1 lb. browned, drained, crumbled country sage sausage
- Cook 1 large onion, 4-5 celery stalks in turkey parts (neck, gizzard, lights, etc) with 3 cups chicken stock (until veggies and meat are done)
- Add 1 cup of cooked veggies to bread mixture
- Add enough chicken stock from cooked veggies to make moist
- Add salt, pepper, poultry seasoning to taste
- Bake in a pan until the top is lightly browned and edges are lightly crispy.
* If you think it has dried out, pour some leftover chicken stock on top before you reheat.

This is the dressing I use to stuff a pork shoulder. I made this recipe when I was on the Food Network

Mom's Bread Dressing...

Compliments of ..............bugs aka as buginlowcountry

(this is for a smaller batch... I X's it by 4 for our family of almost 20)

4 Cps. bread cubes (we just get bags of regular bread... nothing too fancy... cheap white bread is what I use... or you could use different kinds of bread, wheat, white, misc... just tear it into small chunks)

1/4 Cp. diced onion

1/4 Cp. diced celery

2 Tbsp. butter

1/2 tsp. sage

1 tsp. salt

1/4 tsp. pepper

2 eggs, beaten
Turkey or chicken broth (I always do the turkey, so I have the broth from it... I bake mine in one of the bags, so it gathers all the juice up nicely. Canned broth will work, but the flavor isn't as good)

Break bread cubes and put into baking pan. Combine butter, onions, and celery in a skillet and saute. Mix the sauted veggies and other ingredients to the bread cubes and add broth until well moistened (I say slightly soupy... and I always add a bit more sage than is called for... because I REALLY like sage!). Bake 30 mins. to an hour (depending on the size batch you make) at 325* or until golden brown on top. YUMMY!!!

I have been known, after a holiday, to make another batch of the dressing, and put all the left over turkey in and bake... Ohmygosh!!! I sooo love this stuff! (*"*)

Friday, November 16, 2007


This recipe might be more for useful for purposes of novelty, interest, and pure speed. If you find yourself in a spot where you need to put together a unique cake in thirty minutes or under, here's your recipe. It's a cake mix, canned frosting, a little fruit, some white chocolate, and more red food dye than a dozen humans need consume in their lifetime, but it was such fun for the kiddos and they did it themselves with just guidance from me. All I did was "the hot stuff", as #1 son calls it. I put the cake in the oven and got it out.

White cake mix (I usually add 1/2 capful of vanilla and a drop or three of almond flavoring to improve...)
Can of white (reduced sugar) icing & red food dye
1 block of white chocolate, grated
1 banana, sliced supposed to look like mushrooms
a few strawberries, sliced supposed to look like pepperoni
blueberries or grapes supposed to look like olives
Disposable pizza pan

Bake the cake mix by directions on box, in the pizza pan. It took 20 minutes to bake since it's spread so thin, by the way. Dye the icing red to resemble pizza sauce and spread over cooled cake, to within 1/2" or so of edge. Sprinkle white chocolate over icing. Place fruit on top randomly.

You could use all kinds of other things for toppings. I got the idea from Family Fun Magazine. They suggested green fruit leather for peppers, etc.

Thanksgiving Stuffing

I find that stuffing/dressing is really a debatable food item.

This is my method

12 oz bag of Pepperidge Farm corn bread stuffing mix plus any leftover cornbread or dolls I might have saved the last month in the freezer
1 diced onion
1 cup diced celery use the leaves too

1 stick butter

1/2 tsp. sage I use fresh sage

1 granny smith apple

1/2 cup chopped walnuts

handful of golden raisins
(optional none if sister is a guest at the table)
2 eggs, beaten
If you have giblets from the turkey cook those prior and chop finely

1 1/2 - 2 cups liquid I use vegetable or chicken stock. Could use water and apple juice. If using stock make sure it is reduced sodium.

Melt butter over medium heat add onions and celery, cook till transparent. Add apple, sage and chopped walnuts and saute to meld the flavors of each just for a couple a minutes. Let this mixture cool some because if you add it to the stuffing mixture you will scramble the two eggs you have in the bread crumbs. Stir in the liquid till desired consistency. Salt and pper to desired taste.
Put all of the above in a casserole dish, cover and bake 350 degrees for about 30 minutes, remove cover and bake for another 10 - 15 minutes more for top to crisp some.

Happy Thanksgiving


Wednesday, November 14, 2007

Baylee's green beans and artichokes

Salt and Pepper to taste
3 cans cut green beans - drained
¼ cup Italian style bread crumbs
¼ cup parmesan cheese
3 small jars marinated artichokes - drained (reserve 2 tbsp juice)
1 tsp lemon juice
Lemon slices

Sautee onions and garlic in olive oil.
Place three cans cut green beans in large bowl.
Salt and Pepper to taste
Add sautéed onions and garlic to beans

Add bread crumbs and parmesan cheese.
Toss all together

Roughly chop and add artichokes and reserved juice to beans and toss
Squeeze 1 tsp lemon juice over all
Place mixture in 9x13 baking dish
Garnish the top with sliced lemons
Bake at 350* f0r 25 minutes

Sunday, November 4, 2007

Roasted Fall Casserole


3 cups (1/2-inch) cubed peeled turnips (about 1 1/4 pounds)

3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds)

2 1/2 cups (1/4-inch) cubed peeled Granny Smith apple (about 1 1/2 pounds)

1 cup dried cranberries

1/2 cup packed dark brown sugar

1 tablespoon fresh lemon juice

Cooking spray

2 tablespoons light margarine, cut into small pieces


Preheat oven to 350°.Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.

Yield: 7 servings (serving size: about 1/2 cup)CALORIES 230 (15% from fat); FAT 3.8g (sat 2.2g,mono 1g,poly 0.3g); PROTEIN 2.2g; CHOLESTEROL 9mg; CALCIUM 52mg; SODIUM 85mg; FIBER 4.6g; IRON 1.2mg; CARBOHYDRATE 50g

Thursday, November 1, 2007

Apple Bars

Here's a fabalous apple bar that are to die for. Hunters went wild over them.

Apple Bars
2 1/2 c. flour 1 cup shortening (cut in flour)
1 tsp. sugar 1 tsp. salt
seperate 1 egg (saving white for later)
add egg and milk to measuring cup to make 2/3 cup.. Add milk mixture to dry ingredients. Divide dough in two. Roll each half into rectangle to fit jelly roll pan. Place 1 in jelly roll pan, sprinkle with about 1/2 cups rice krispies. Cover w/chopped apples. Sprinkle w/sugar and cinnamon gererous amount sprinkle 2 tlbs. flour over top. Roll out 2nd crust and put on top of apple filling seal edges. Brush w/beaten egg white. Bake for 30 to 45 min or until apples are done. While warm, frost w/thin powdered sugar glaze..