Monday, November 30, 2009

Cranberry Sauce

When I found this recipe, I knew this was going to be served at our Thanksgiving meal. It had a fantastic flavor and looked and tasted far better than the canned junk.
John's Rating: 8

1 bag of fresh cranberries
1 cup of sugar
1 cup of orange juice ( can use fresh, but juice made from concentrate works just fine)
1 tsp of orange zest

Put all ingredients into a sauce pan and mix well.
Cook over medium heat and bring to a boil.
Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools. I like to serve my sauce at room temp or slightly warm. The sauce can also be made up to 2 days before and kept in the fridge.

Sunday, November 29, 2009

Pot Pie

I like a good pot pie, so with leftover turkey, I searched for a great recipe. I found this one, but what really made it good was the pie crust from my friend's blog. (Thanks Julie!) The leftovers heated up great, too, which is always a bonus!
John's Rating: 9

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
1-2 tsp. montreal chicken seasoning
2 cups cut up cooked chicken or turkey
2 med. potatoes
4 carrots
2 celery stalks
small handful of peas
2 prepared pie crusts (1 top crust and 1 bottom crust)

Heat butter over low heat until melted, saute onion and celery in butter until tender. Blend in flour, onion, salt and pepper. Stir in broth and milk. Heat to boiling; stirring constantly. Boil and stir one minute. Stir in chicken and veggies.

Line pie plate with prepared bottom crust. Pour in filling. Top with top crust. Cut slits in center to vent. Flute edges. Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

Pie Crust:
4 c. white flour
1 T. sugar
1 1/2 t. salt
1 3/4 c. Butter-flavored Crisco
1/2 c. ice water
1 t. vinegar
1 large egg.
* In large bowl, mix flour, sugar and salt. Cut crisco into flour mixture till mixture resembles fine crumbs. In small bowl, mix ice water, vinegar and egg. Add to dry mixture and mix until just moistened (should be almost sticky). Divide into 4 equal parts and roll out one at a time.

Saturday, November 28, 2009

Turkey Noodle Soup

I make this every year to use some leftover turkey, but I really like it. The seasoning adds a nice flavor.
John's Rating: 9

3 carrots
2 celery stalks
1 cup cubed turkey
8 oz. pasta, uncooked
1-2 tsp. Montreal Chicken Seasoning

Cut into small pieces and cook in 6 cups of chicken broth. When they are tender, but not soft add turkey, pasta, and chicken seasoning. Cook until noodles are done, adding more broth if necessary.

Wednesday, November 25, 2009

Pumpkin Rolls

It is a true fall treat! Swirls of pumpkin bread with a cream cheese filling. 


4 eggs
1 1/3 cup sugar
2/3 plus 1/4 cup canned pumpkin
1 1/4 teaspoon baking soda
1 1/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup flour

Filling
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.

Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.

While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges.
Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.

Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.

Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.

Note - cake cuts best when still slightly frozen.

Thursday, November 19, 2009

Chicken Chowder

Nice and warm on a cold day.
John's Rating: 8
2 tablespoons butter
1 1/2 lbs chicken tenders, cut into 1/2 inch pieces
1 small onion, chopped
2 celery ribs, chopped
2 large carrots, chopped
2 cups frozen corn or canned corn
2 (10 3/4 ounce) cans cream of potato soup or cream of celery soup or cream of chicken soup
1 1/2 cups chicken broth
1/2 cup half-and-half (I used milk instead)

**I used pre-cooked chicken, I sauted the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot. (If the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.)

Check out the orginal recipe here for how to make it in the crock pot using uncooked chicken.

Sunday, November 8, 2009

Easy Crescent Danish Rolls

I found this recipe and had to try it because I love cream cheese and love Danish Rolls...yum!
John's Rating: 9



1 (8 0z) pkg of cream cheese, softened
1/2 cup sugar
1 Tbsp. lemon juice

2 (8 oz) cans refrigerated crescent roll dough
8 Tbsp. preserves or jam (I used seedless Raspberry jam--YUM!)

Glaze:
1/2 cup powdered sugar
1 tsp. vanilla
2 to 3 tsp milk

Heat oven to 350. In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth. Separate dough into 8 rectangles, firmly pressing perforations to seal. (or use the crescent creations dough and cut into 8 rectangles. This is what I do now. No pressing the perforations needed!) Spread each rectangle with about 2 tablespoons of the cream cheese mixture. Leave 1/2 inch around 1 long sides and two short sides clean and free of cream cheese. Roll up jelly roll style starting on long side, rolling to long side with 1/2 inch free of cream cheese. Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches. On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with 1/2 tsp. jam or preserves.Bake at 350 for 20-25 minutes until deep golden brown.

In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls

Thursday, November 5, 2009

Apple Crisp

Yeah...it's a favorite for us. This makes an 8x8 pan so if you need more, double it.


3 apples, peeled and sliced
2 Tbsp. sugar

1/4 cup butter
1/2 cup oatmeal
1/2 cup brown sugar
1/4 cup flour
1/4 tsp. cinnamon
pinch nutmeg

Place apples in baking dish and sprinkle with sugar.

Mix the remaining ingredients until they are crumbly, but not smooth. Press lightly over apples and bake 375 for 30 minutes.

Serve warm...with vanilla ice cream (of course)

Sunday, November 1, 2009

Slimy Worms

This was the grossest thing we made for Halloween...my friend, Cindy, gave me this idea. My kids immediately said "gross!" and John couldn't believe how real they looked in the bowl. Kyla finally tried one and found them to be quite good, so she couldn't wait to eat some worms in front of her cousins....it was a fun treat, but it took some work getting all those worms out.


I used this recipe:

1 (6 ounce) package raspberry jello
3 (1/4 ounce) envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall box from whipping cream
3/4 cup whipping cream
15 drops green food coloring

Directions
In a bowl, combine gelatins.
Add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
Meanwhile, gently pull straws to extend to full length; place in tall container. Make sure you put the bendy part down, so your worms get the little rings.
Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.

Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with your fingers
Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temperature up to 2 hours

Little Bones

The kids also enjoyed making these, and they tasted good. I liked how cute they turned out. I found the inspiration here. They are pretzel sticks with miniature marshmallows on the ends dipped in white chocolate...they worked up fast, which was nice.

Halloween Ear Wax

Yeah...it's gross, but the kids had fun making them...I cut sucker sticks in half, put miniature marshmallows on the ends and slathered a little peanut butter on the ends. I got the inspiration here.