1 1/2 c boiling water
1 (8 serving size) JELL-O cranberry flavor
1 1/2 c. cold water
1 tsp. ground cinnamon
1 granny smith apple (chopped)
1 c. whole berry cranberry sauce
1 pkg (8oz) cream-cheese softened
Make JELL-O as described on package direction, but add 1 tsp. ground cinnamon. Remove 1 c. of the gelatin and set aside. Refrigerate the rest for 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
Add apples and cranberry sauce to thickened JELL-O; stir gently. Spoon into 6 cup mold sprayed with cooking spray. Refrigerate for 30 minutes of until gelatin is set but not firm. Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin in mold.
Refrigerate for 4 hours or until firm. Unmold onto serving plate. Store leftovers in the refrigerator.
*This recipe comes from the JELL-O website. I used raspberry flavor instead of cranberry as the recipe calls for. I refrigerated the final product overnight to ensure it was firm before serving. Served Thanksgiving 2010.
Saturday, November 27, 2010
Easy Turkey Breast
5-7 lb turkey breast (I used a bone-in one)
1 onion cut into large pieces
2 stalks of celery (cut into large pieces)
1 can chicken broth
1 c. white wine
Rub (mix these ingredients together in a small bowl)
2 T. olive oil
2 tsp. chopped garlic
1 tsp. rubbed sage
1 tsp. poultry seasoning
2 tsp. dried rosemary leaves
1. Rinse and dry turkey breast (following directions on wrapper).
2. Rub entire turkey with the rub mixture making sure to get under the skin
3. Spray crockpot with cooking spray or use a crockpot liner (Reynolds makes these)
4. Stuff turkey breast with onion and celery. Use extra to line the bottom of the crockpot
5. Place turkey breast on top of vegetables.
6. Add chicken broth and wine to crockpot (being careful not to wash off the rub)
7. Cook on low 8 hours or until done.
*This was the easiest and best way to make Thanksgiving turkey. I loved having my oven free to use for other things. I only had 6 adults to feed, but we had plenty of turkey for probably twice that many people. I bought a 7.5lb turkey which barely fit in my large crockpot (I think it is a 5 or 6 quart model). I cooked mine for 10 hours, but I think it was probably done in about 8. A boneless breast may require more time.
This recipe is a conglomeration of a few different recipes that I found. I made up the rub on my own, knowing what I had used when I roasted turkeys in the past. I actually didn't measure, so the above measurements are just estimates of what I probably used.
1 onion cut into large pieces
2 stalks of celery (cut into large pieces)
1 can chicken broth
1 c. white wine
Rub (mix these ingredients together in a small bowl)
2 T. olive oil
2 tsp. chopped garlic
1 tsp. rubbed sage
1 tsp. poultry seasoning
2 tsp. dried rosemary leaves
1. Rinse and dry turkey breast (following directions on wrapper).
2. Rub entire turkey with the rub mixture making sure to get under the skin
3. Spray crockpot with cooking spray or use a crockpot liner (Reynolds makes these)
4. Stuff turkey breast with onion and celery. Use extra to line the bottom of the crockpot
5. Place turkey breast on top of vegetables.
6. Add chicken broth and wine to crockpot (being careful not to wash off the rub)
7. Cook on low 8 hours or until done.
*This was the easiest and best way to make Thanksgiving turkey. I loved having my oven free to use for other things. I only had 6 adults to feed, but we had plenty of turkey for probably twice that many people. I bought a 7.5lb turkey which barely fit in my large crockpot (I think it is a 5 or 6 quart model). I cooked mine for 10 hours, but I think it was probably done in about 8. A boneless breast may require more time.
This recipe is a conglomeration of a few different recipes that I found. I made up the rub on my own, knowing what I had used when I roasted turkeys in the past. I actually didn't measure, so the above measurements are just estimates of what I probably used.
Mashed Potatoes
5 lb potatoes
5 T. butter
1 (8oz) pkg cream cheese (softened)
1 c. sour cream
2 tsp. onion salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 T. fresh chives (chopped)
Cook potatoes in boiling, salted water until very tender. Drain well. Mash with 3 T. butter. Add cream cheese, sour cream, onion salt, garlic powder, pepper, and 1 T. of the chives. Mix well with electric mixer.
Spoon into a greased 9x13 baking dish. Melt remaining butter, drizzle over the top. Cover and freeze for 1 month, or bake, uncovered, at 350 degrees for 30-35 minutes (or until heated through). To use frozen potatoes: thaw in refrigerator and bake as directed.
*This recipe was a recipe I found on allrecipes.com, though it may be from a Taste of Home cookbook. I modified it slightly by adding the chives. I made these potatoes the day before and stuck them in my fridge until I was ready to bake them the next day. Made for Thanksgiving 2010.
5 T. butter
1 (8oz) pkg cream cheese (softened)
1 c. sour cream
2 tsp. onion salt
1/4 tsp. garlic powder
1/4 tsp. pepper
2 T. fresh chives (chopped)
Cook potatoes in boiling, salted water until very tender. Drain well. Mash with 3 T. butter. Add cream cheese, sour cream, onion salt, garlic powder, pepper, and 1 T. of the chives. Mix well with electric mixer.
Spoon into a greased 9x13 baking dish. Melt remaining butter, drizzle over the top. Cover and freeze for 1 month, or bake, uncovered, at 350 degrees for 30-35 minutes (or until heated through). To use frozen potatoes: thaw in refrigerator and bake as directed.
*This recipe was a recipe I found on allrecipes.com, though it may be from a Taste of Home cookbook. I modified it slightly by adding the chives. I made these potatoes the day before and stuck them in my fridge until I was ready to bake them the next day. Made for Thanksgiving 2010.
Sage and Mushroom Stuffing
2 T. olive oil
1 (8 oz. pkg) mushrooms (diced)
3 stalks of celery (finely diced)
1 medium onion (finely diced)
1 T. fresh sage (chopped)
1 T. fresh thyme (chopped)
2 eggs (beaten)
2 (14.5 oz) can chicken broth
3/4 loaf of french bread (cubed in 1 in. cubes)
1/2 loaf of marble rye bread (cubed in 1 in. cubes)
Salt and pepper to taste
Preheat oven to 350. Spray 9x13 in pan with cooking spray
In a large skillet over medium-high heat, add the olive oil. Cook mushrooms, celery, onion, and herbs until vegetables are tender and mushrooms are browned. About 5 minutes.
Whisk together eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat evenly. Stir in the vegetable/herb mixture. Add salt and pepper to taste. Transfer to baking dish and bake loosely covered with foil for 45-55 minutes. Remove foil for the last 10 minutes of the cooking time to brown the top.
*This recipe was modified from a recipe I found on the Food Network website. I made it for Thanksgiving 2010.
1 (8 oz. pkg) mushrooms (diced)
3 stalks of celery (finely diced)
1 medium onion (finely diced)
1 T. fresh sage (chopped)
1 T. fresh thyme (chopped)
2 eggs (beaten)
2 (14.5 oz) can chicken broth
3/4 loaf of french bread (cubed in 1 in. cubes)
1/2 loaf of marble rye bread (cubed in 1 in. cubes)
Salt and pepper to taste
Preheat oven to 350. Spray 9x13 in pan with cooking spray
In a large skillet over medium-high heat, add the olive oil. Cook mushrooms, celery, onion, and herbs until vegetables are tender and mushrooms are browned. About 5 minutes.
Whisk together eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat evenly. Stir in the vegetable/herb mixture. Add salt and pepper to taste. Transfer to baking dish and bake loosely covered with foil for 45-55 minutes. Remove foil for the last 10 minutes of the cooking time to brown the top.
*This recipe was modified from a recipe I found on the Food Network website. I made it for Thanksgiving 2010.
Green Beans
2 1/2 lb. green beans
4 tbsp. butter
1/2 c. sliced almonds
1/4 c. scallions sliced thin
salt and pepper
1. Steam the green beans until tender
2. In a skillet, melt butter. Add almonds (saute until brown), add scallions (cook until tender)
3. Combine beans with almond/scallion mixture and serve (salt and pepper to taste)
*I've made this for at least two Thanksgiving dinners. I have no recollection of where this recipe came from.
4 tbsp. butter
1/2 c. sliced almonds
1/4 c. scallions sliced thin
salt and pepper
1. Steam the green beans until tender
2. In a skillet, melt butter. Add almonds (saute until brown), add scallions (cook until tender)
3. Combine beans with almond/scallion mixture and serve (salt and pepper to taste)
*I've made this for at least two Thanksgiving dinners. I have no recollection of where this recipe came from.
Sunday, November 21, 2010
Pumpkin Chiffon Cake
1 c. flour1 1/4 c. granulated sugar
1 T pumpkin pie spice
1 tsp. baking powder
1/2 tsp. salt
4 eggs, seperated, plus 5 egg whites, at room temperature
1 c. canned pure pumpkin puree
Confectioner's sugar for dusting
1. Preheat oven to 325. In a large bowl, whisk together the flour, 3/4 c. sugar, pumpkin pie spice, baking powder, and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth
2. Using an electric mixer with the whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 1/2 c. sugar; increase the speed to high and beat until stiff but still moist, 1-2 minutes.
3. Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula until no streaks remain. Fold in the remaining egg white mixture in the same way. Pour the batter into a 10 inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted near the center comes out clean, about 55 minutes.
4. Let cook in the cake pan for 5 minutes, then invert the pan onto a narrow-neck bottle and let hang upside-down until completely cook, about 1 1/2 hours. Place the cake right side up and remove the pan. To serve, dust with confectioners' sugar.
-Serves 12
*This cake was very easy to make and has a great pumpkin flavor. Mine though fully cooked, had a rather custard-like dense texture. It might be because I couldn't get my egg whites to whip (I think they were too cold).
BONUS!!! It tastes much more unhealthy than it is! (123 calories, 2 g fat, 5 g protein per serving).
Thursday, November 11, 2010
Loaded Potato Soup
4 (6 ounce) red potatoes2 tsp. olive oil
1/2 c. chopped onion
1 1/4 c. fat-free, lower sodium chicken broth
3 T flour
2 c. 1% milk
1/4 c. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 bacon slices, halved
1/3 c. shredded cheddar cheese
4 tsp. thinly sliced green onions
Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 c. of milk; add to pan with 1 1/2 c. milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel and microwave for 4 minutes. Crumble bacon. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
This recipe is from Cooking Light 2010.
*This is a SUPER EASY and delicious homemade soup. I did make a couple changes. I didn't have bacon, so I added some ham. I think it gave it a touch of a sweet taste. I also didn't have any green onion. The soup was really good the way I made it, but I think the bacon and green onions would make it AMAZING! I also cooked the potatoes ahead of time (due to a scheduling issue and trying to speed up the process a bit). I just reheated them in the microwave before adding them to the soup.
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