Christmas is the time for cookies!
NEED:
1 cup margarine, room temperature
1 cup sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans, divided
Cream margarine and sugar until light and fluffy; stir in egg yolk, vanilla, and flour, blending well. Stir in 1/2 cup chopped pecans. Spread dough evenly in a lightly buttered 15x10x1-inch baking pan. Beat egg white until frothy; brush over dough. Sprinkle remaining pecans over egg white layer. Bake melt away bars at 350° for 25 to 30 minutes, until lightly browned.
Makes about 36 cookie bars.
ENJOY!
Sunday, November 27, 2011
Fudgy Peanut Brownie Cake
Great for a party or for everyday.
NEED:
1 (12.35 oz.)Chocolate Fudge Brownie Mix
1/3 cup Vegetable Oil
3 tablespoons water
1 large egg
3/4 teaspoon almond extract
1 cup Extra Crunchy Peanut Butter
1 (11.75 oz.) jar Hot Fudge Ice Cream Topping
HEAT oven to 350°F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract and peanut butter until blended. Spread batter evenly into prepared pan.
BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Place cake on serving platter. Stir topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull as a pattern forms all around the cake.
ENJOY!
NEED:
1 (12.35 oz.)Chocolate Fudge Brownie Mix
1/3 cup Vegetable Oil
3 tablespoons water
1 large egg
3/4 teaspoon almond extract
1 cup Extra Crunchy Peanut Butter
1 (11.75 oz.) jar Hot Fudge Ice Cream Topping
HEAT oven to 350°F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract and peanut butter until blended. Spread batter evenly into prepared pan.
BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Place cake on serving platter. Stir topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull as a pattern forms all around the cake.
ENJOY!
Baked Stuffed Peaches
These are very simple to make. Great for holiday entertaining.
NEED:
6 ripe peaches
1/2 cup sugar
4 egg yolks
1/2 lb. almond macaroons, crushed.
Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, 8x12. Spoon macaroon mixture into center of each. Bake in a slow oven (300°) for 30 minutes, or until peaches are tender.
ENJOY!
NEED:
6 ripe peaches
1/2 cup sugar
4 egg yolks
1/2 lb. almond macaroons, crushed.
Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, 8x12. Spoon macaroon mixture into center of each. Bake in a slow oven (300°) for 30 minutes, or until peaches are tender.
ENJOY!
Monday, November 21, 2011
Peanut Butter Cake
I love peanut butter and this cake is a perfect way to use it.
NEED:
FOR CAKE:
2 cups sugar
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3 cups all purpose flour
3/4 cup cocoa, unsweetened
2 teaspoon baking powder
2 teaspoon baking soda
1 1/2 teaspoon salt
1 cup coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup buttermilk
FOR FROSTING:
8 ounce cream cheese, room temperature
1 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 teaspoon salt
12 ounces non-dairy whipped topping, thawed (cool whip or like topping)
1/2 cup chocolate sandwich cookie crumbs- any brand
2 cups chopped peanut butter cups
1/4 cup prepared fudge frosting (any brand)
Grease and flour a 9x13x2-inch pan or 2 9-inch round pans..set aside.
CAKE:
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Add remaining ingredients and beat, on medium for 2 1/2 minutes.
Pour batter into prepared pan(s) and bake for approximately 40 to 50 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s).
Do not over bake. Check for doneness by inserting a toothpick. If it comes out clean, the cake is done.
FROSTING:
Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting( drizzled over top).
ENJOY!
NEED:
FOR CAKE:
2 cups sugar
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3 cups all purpose flour
3/4 cup cocoa, unsweetened
2 teaspoon baking powder
2 teaspoon baking soda
1 1/2 teaspoon salt
1 cup coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup buttermilk
FOR FROSTING:
8 ounce cream cheese, room temperature
1 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 teaspoon salt
12 ounces non-dairy whipped topping, thawed (cool whip or like topping)
1/2 cup chocolate sandwich cookie crumbs- any brand
2 cups chopped peanut butter cups
1/4 cup prepared fudge frosting (any brand)
Grease and flour a 9x13x2-inch pan or 2 9-inch round pans..set aside.
CAKE:
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Add remaining ingredients and beat, on medium for 2 1/2 minutes.
Pour batter into prepared pan(s) and bake for approximately 40 to 50 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s).
Do not over bake. Check for doneness by inserting a toothpick. If it comes out clean, the cake is done.
FROSTING:
Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting( drizzled over top).
ENJOY!
Friday, November 18, 2011
Baking Pies - Tips
I love pie. It is probably my favorite dessert.
No matter what sort of pie your are baking, I have a few tips to make it easier.
1. Place 1/2 tablespoon of flour in the bottom of your pie plate before placing the crust in the plate. With your fingers spread the flour over the bottom of the pie plate. This will help keep the pie from sticking to the plate.
2. Making a fruit pie? Place a cookie sheet on the bottom oven shelf, under the pie. If it goes over it is much easier to clean the cookie sheet than clean the oven.
3. Use foil to prevent the crust from getting to dark. Cut the foil into 2 inches strips and place on the crust before you place the pie in the oven. Remove during the final 10 minutes of baking time. This will allow the crust to brown but not burn. Some say place the foil on when the crust reaches the darkness you want. It is much easier to place it on a "cold" pie and remove toward the end, than it is to place on a "hot" pie. You can remove the foil with tongs or a fork.
ENJOY!
No matter what sort of pie your are baking, I have a few tips to make it easier.
1. Place 1/2 tablespoon of flour in the bottom of your pie plate before placing the crust in the plate. With your fingers spread the flour over the bottom of the pie plate. This will help keep the pie from sticking to the plate.
2. Making a fruit pie? Place a cookie sheet on the bottom oven shelf, under the pie. If it goes over it is much easier to clean the cookie sheet than clean the oven.
3. Use foil to prevent the crust from getting to dark. Cut the foil into 2 inches strips and place on the crust before you place the pie in the oven. Remove during the final 10 minutes of baking time. This will allow the crust to brown but not burn. Some say place the foil on when the crust reaches the darkness you want. It is much easier to place it on a "cold" pie and remove toward the end, than it is to place on a "hot" pie. You can remove the foil with tongs or a fork.
ENJOY!
Wednesday, November 16, 2011
General kitchen "things"
I jumped into the Thanksgiving information because it's that time of year.
Now I 'd like to backtrack a bit and go over some basic things.
I have always be exposed to cooking. I will admit that sometimes I like it a lot more than other times. My theory on cooking is if you can read you can cook, however, if you are not familiar with it, even the reading can seem a bit foreign. What I hope to show you is that it can be easy. I also want to offer some easy meal for people in a hurry or for those who have to cook but just don't like it all that much. Maybe I can help make it painless.
A few things I use that are major time savers...Microwave, crock pot and George Foreman Grill. Those three items will save you so much time.
I don t do much with my microwave other than veggies. I have never really cared for the out come of things cooked in the microwave. It does veggies great and that frees up a burner. When cooking a large meal that is very handy. Also, you can microwave in what you are going to serve in so that also helps with clean up.
The crock pot is great of people who work. You come home and the bulk of your work is done.
The Foreman Grill is a major time saver. Cooking meat is the most time consuming part of any meal, cooking time wise. This Grill cooks great and prepares your meat in half the time and drains the fat..WHAT is not to love!
If you don t have a microwave..get one..You don 't need a huge one and the prices are reasonable. I do not recommend a used one, unless it is from someone you know so that you can feel comfortable with it being in good working order. A crock pot with a removable bowl is the best, only because it is easier to clean and you can remove the bowl for serving. The Foreman Grill comes in so many sizes and styles. Purchase one that suits your family size and needs. There are other brands that are similar. I have only used Foreman but any ones along that line should serve your purpose.
To make your cooking easier:
measuring spoons
measuring cups
mixing bowls, of various sizes
a nice mix of sauce pans and fry pans
8 x 8 and 9 x 13 baking dishes
cookie sheets
basic spices of salt, pepper, garlic powder and oregano..others according to taste..but for me..those are vital.
For those quick meal needs....
in the freezer---a few pieces of boneless chicken breast
small package of hamburger
hamburger patties --pre-made or ones you make...separated by wax paper and tightly wrapped against freezer burn.
garlic bread
in the cabinet--various types of pasta
pasta sauce
rice
in the fridge-- eggs
cheese..slices and shredded
salad dressing
lettuce
cucumbers / peppers / carrots ( all according to your likes)
in general-- bread..whole grain, white, Italian ( all according to your likes)
various fruits.
With at least these items on hand you can create a great, quick meal..anytime...Pasta and garlic bread...grilled chicken breast with rice and cheese, hamburger and salad, Pasta and salad, pasta and meat balls, with salad and garlic bread, scrambled eggs with cheese and toast, Grilled cheese and fruit. Any of those a quick and creative. Some for you and certainly something you could serve company.
Personally, I m a rather picky eater. I have a limited "personal" menu but I have children who love to experiment and love just about anything. I 'm always willing to cook anything, even if I don t like it. Because of this, and the crazy schedule around here, I have a great many dishes that look like they take hours but can be put together in a very limited amount of time. I think you find some wonderful ideas here..so read...and enjoy.
Now I 'd like to backtrack a bit and go over some basic things.
I have always be exposed to cooking. I will admit that sometimes I like it a lot more than other times. My theory on cooking is if you can read you can cook, however, if you are not familiar with it, even the reading can seem a bit foreign. What I hope to show you is that it can be easy. I also want to offer some easy meal for people in a hurry or for those who have to cook but just don't like it all that much. Maybe I can help make it painless.
A few things I use that are major time savers...Microwave, crock pot and George Foreman Grill. Those three items will save you so much time.
I don t do much with my microwave other than veggies. I have never really cared for the out come of things cooked in the microwave. It does veggies great and that frees up a burner. When cooking a large meal that is very handy. Also, you can microwave in what you are going to serve in so that also helps with clean up.
The crock pot is great of people who work. You come home and the bulk of your work is done.
The Foreman Grill is a major time saver. Cooking meat is the most time consuming part of any meal, cooking time wise. This Grill cooks great and prepares your meat in half the time and drains the fat..WHAT is not to love!
If you don t have a microwave..get one..You don 't need a huge one and the prices are reasonable. I do not recommend a used one, unless it is from someone you know so that you can feel comfortable with it being in good working order. A crock pot with a removable bowl is the best, only because it is easier to clean and you can remove the bowl for serving. The Foreman Grill comes in so many sizes and styles. Purchase one that suits your family size and needs. There are other brands that are similar. I have only used Foreman but any ones along that line should serve your purpose.
To make your cooking easier:
measuring spoons
measuring cups
mixing bowls, of various sizes
a nice mix of sauce pans and fry pans
8 x 8 and 9 x 13 baking dishes
cookie sheets
basic spices of salt, pepper, garlic powder and oregano..others according to taste..but for me..those are vital.
For those quick meal needs....
in the freezer---a few pieces of boneless chicken breast
small package of hamburger
hamburger patties --pre-made or ones you make...separated by wax paper and tightly wrapped against freezer burn.
garlic bread
in the cabinet--various types of pasta
pasta sauce
rice
in the fridge-- eggs
cheese..slices and shredded
salad dressing
lettuce
cucumbers / peppers / carrots ( all according to your likes)
in general-- bread..whole grain, white, Italian ( all according to your likes)
various fruits.
With at least these items on hand you can create a great, quick meal..anytime...Pasta and garlic bread...grilled chicken breast with rice and cheese, hamburger and salad, Pasta and salad, pasta and meat balls, with salad and garlic bread, scrambled eggs with cheese and toast, Grilled cheese and fruit. Any of those a quick and creative. Some for you and certainly something you could serve company.
Personally, I m a rather picky eater. I have a limited "personal" menu but I have children who love to experiment and love just about anything. I 'm always willing to cook anything, even if I don t like it. Because of this, and the crazy schedule around here, I have a great many dishes that look like they take hours but can be put together in a very limited amount of time. I think you find some wonderful ideas here..so read...and enjoy.
Thanksgiving menu and time table
It is a feast but you want a feast of you liking...The menu can certainly be tailored to your liking. I am hoping that by adding a time table for preparation that your meal comes off stress free.
I don't like to sit down to a meal where somethings are hot and others are luke warm. Somethings cool off faster so you want to do them at the last minute. You also don t want everything to finish cooking at once or you won't have time to dish them up with out rushing. As the cook you should enjoy the end of your labors as much as everyone else..so let's do it the easy way.
MENU
Roast Turkey ( information on roasting is already posted)
Mashed Potatoes
Gravy
Stuffing
Green beans / Corn or both
Broccoli
Veggie tray
Rolls
Pickles / Olives or both
Cranberry Sauce
All of this is subject to your personal change. I like to cook from scratch but have been known to jump to ready made when in a hurry. Don't be afraid to use pre-made items if you must. The downside to that is it usually costs more..the upside..TIME.
Before you start rushing around the kitchen..set the table. This will keep you from running back and forth and everything will be out of your way.
The following is a time line that will help you complete one task before moving to the next and allow you to serve a nice hot meal with ease.
Peel and cut up potatoes to boil for mashing. I usually allow two medium or large potatoes per person. Peel, quarter and place in cold water up to two hours before you need them. Set the pot on the stove. It's out of your way and ready to go. Approx. 1 hour before your turkey will be done..turn the heat on high..once the water starts to boil..add salt to taste and reduce heat so that water is at a med. boil.
Next, prepare your veggie tray and put the pickles or olives in their serving dishes. Cover with plastic wrap and put them in the fridge. This way all you need to do is pull them out , unwrap, and place on the table. The same with the Cranberry Sauce.
Rinse and cut the broccoli and set it aside in a bowl of cold water. Use a pot slightly larger than the amount of broccoli you are preparing...fill with about 1 inch of water..salt, lightly, an place on stove for later. The broccoli takes approximately 3 minutes to cook so you can do this at the last minute.
Note the time until the Turkey is done so that the following may be prepared to finish at approximately the same time so that it can all be served nice and warm.
Now we are going to jump ahead. The Turkey is out of the oven and covered to stay warm. Increase the oven temp. to 400 and begin the final meal preparations.
Stuffing--I do use the stuffing in a box. There are so many great flavors available. Mix it as instructed on the package but we will be placing the stuffing in the oven. It gives it a nicer texture that the "wet" stove top version. Spray a glass pie plate or 8 x 8 baking dish. If you do not have cooking spray..they butter the dish, slightly. Add the prepared stuffing mixture and pat down in the dish. Place in the oven, uncovered, for 30 to 40 minutes.
I do my corn on the stove. Corn tends to go over the bowl in the microwave and you don t really want to take the time to clean that now. Empty contents in sauce pan. Add salt, pepper and a about a teaspoon of butter. Cook of low to medium heat, until at a very low boil. Just heat to warm through. About 10 minutes.
I do my green beans in the microwave. If possible, cook them in the dish you will serve them in. It saves time and keeps the beans warmer, as they are in a hot bowl. Pour the can of beans in the bowl, salt lightly, add extra water to just cover the beans. Microwave on power 8 for 10 minutes. Remove, add pepper to taste and cover to keep warm.
Gravy--some people are afraid to make gravy. Worried it will be lumpy or not thick enough. Gravy is so simple....but if you are worried..buy a jar of it and warm it on the stove...top with a bit of pepper and serve. However, if you are brave enough to give it a try here goes. This will make approximately 1 1/2 cups of gravy. If you need more...simply increase the ingredients. To a sauce pan, add 1 cup of water and 5 tablespoons of the drippings ( in roaster) from the turkey. Add 1/2 teaspoon of salt and pepper to taste. Bring to a boil. In a separate bowl add 1/2 cup COLD water and SLOWLY add 2 heaping tablespoons of flour. Add flour slowly mixing it with a fork or small whisk until smooth. SLOWLY pour this mixture into the hot mixture...stirring the entire time. Once the two have been blended and brought to a boil..reduce heat and let it simmer. Stir occasionally. The longer it simmers the thicker it will become. Turn to low once desired thickness has been reached. By stirring occasionally , it can remain on low until ready to serve. Use a gravy boat or a nice bowl and a small ladle.
Dinner Rolls - you can go to a bakery and buy some great ones. You can check out your grocery store from some wonderful pre-packaged and pre baked ones or you can use the Brown and Serves or any canned dinner rolls. If baking...follow instructions on package. If pre - baked and you wish to warm....Place in oven at the final 7 minutes of the baking time for the stuffing. You can lightly brush with butter to keep them from becoming too dry.
RECAP:
The table is set.
Veggie tray , pickles, olives, cranberry sauce are ready and in the fridge to be pulled out and go directly to the table.
Broccoli is cleaned and in cold water.
Turkey is out of the oven and covered.
Prepare the stuffing and place in the oven.
Start the green bean in the microwave and the corn on the stove.
Make the gravy.
Turn on the burner for the the broccoli. If it boils sooner than you need it turn it down. Place the broccoli in the boiling water 5 minutes before you want to serve. It takes a couple minutes for the water to return to a boil and 3 minutes to cook.
Place rolls in the oven.
Place the turkey on its serving platter and place in center of table.
Put a small sauce pan the stove and heat 1/3 cup of milk, to be used when mashing potatoes.
Drain and mash the potatoes. Using an electric mixer.**if you have cooked them in a non stick pan DO NOT MIX IN THAT PAN..YOU WILL RUIN IT...TRANSFER TO ANOTHER PAN OR THE BOWL YOU ARE SERVING THEM IN..IF IT IS DEEP.. mash them down with the beater and then turn the beaters on medium and once mixed well. slowly, pour in the hot milk...only add enough to reach your desired texture...then turn mixer on high and whip them for 1 minute.
Everything should be done now. Turn off the oven and leave the door ajar. Put the potatoes in the serving dish..run a spoon around them bringing them up in to a mound....make an indention in the top...Place a tablespoon of butter in the indention..and sprinkle the potatoes with pepper...add serving spoon and place on your table. If you feel corn and beans are not warm enough zap them in the microwave..if they are ok...put them in serving dish you want to use..add spoons and place on table. Drain broccoli...place in serving bowl..dot with butter and place on table. Remove all your "cold" times from fridge..uncover and take to table. Remove stuffing and rolls from oven. For a nice twist you can use a small basket or bowl, lined with napkins for a container for your rolls. Pour gravy into it bowl and place on table.
Your meal is complete. Pour ice water, coffee or wine.
ENJOY!
I don't like to sit down to a meal where somethings are hot and others are luke warm. Somethings cool off faster so you want to do them at the last minute. You also don t want everything to finish cooking at once or you won't have time to dish them up with out rushing. As the cook you should enjoy the end of your labors as much as everyone else..so let's do it the easy way.
MENU
Roast Turkey ( information on roasting is already posted)
Mashed Potatoes
Gravy
Stuffing
Green beans / Corn or both
Broccoli
Veggie tray
Rolls
Pickles / Olives or both
Cranberry Sauce
All of this is subject to your personal change. I like to cook from scratch but have been known to jump to ready made when in a hurry. Don't be afraid to use pre-made items if you must. The downside to that is it usually costs more..the upside..TIME.
Before you start rushing around the kitchen..set the table. This will keep you from running back and forth and everything will be out of your way.
The following is a time line that will help you complete one task before moving to the next and allow you to serve a nice hot meal with ease.
Peel and cut up potatoes to boil for mashing. I usually allow two medium or large potatoes per person. Peel, quarter and place in cold water up to two hours before you need them. Set the pot on the stove. It's out of your way and ready to go. Approx. 1 hour before your turkey will be done..turn the heat on high..once the water starts to boil..add salt to taste and reduce heat so that water is at a med. boil.
Next, prepare your veggie tray and put the pickles or olives in their serving dishes. Cover with plastic wrap and put them in the fridge. This way all you need to do is pull them out , unwrap, and place on the table. The same with the Cranberry Sauce.
Rinse and cut the broccoli and set it aside in a bowl of cold water. Use a pot slightly larger than the amount of broccoli you are preparing...fill with about 1 inch of water..salt, lightly, an place on stove for later. The broccoli takes approximately 3 minutes to cook so you can do this at the last minute.
Note the time until the Turkey is done so that the following may be prepared to finish at approximately the same time so that it can all be served nice and warm.
Now we are going to jump ahead. The Turkey is out of the oven and covered to stay warm. Increase the oven temp. to 400 and begin the final meal preparations.
Stuffing--I do use the stuffing in a box. There are so many great flavors available. Mix it as instructed on the package but we will be placing the stuffing in the oven. It gives it a nicer texture that the "wet" stove top version. Spray a glass pie plate or 8 x 8 baking dish. If you do not have cooking spray..they butter the dish, slightly. Add the prepared stuffing mixture and pat down in the dish. Place in the oven, uncovered, for 30 to 40 minutes.
I do my corn on the stove. Corn tends to go over the bowl in the microwave and you don t really want to take the time to clean that now. Empty contents in sauce pan. Add salt, pepper and a about a teaspoon of butter. Cook of low to medium heat, until at a very low boil. Just heat to warm through. About 10 minutes.
I do my green beans in the microwave. If possible, cook them in the dish you will serve them in. It saves time and keeps the beans warmer, as they are in a hot bowl. Pour the can of beans in the bowl, salt lightly, add extra water to just cover the beans. Microwave on power 8 for 10 minutes. Remove, add pepper to taste and cover to keep warm.
Gravy--some people are afraid to make gravy. Worried it will be lumpy or not thick enough. Gravy is so simple....but if you are worried..buy a jar of it and warm it on the stove...top with a bit of pepper and serve. However, if you are brave enough to give it a try here goes. This will make approximately 1 1/2 cups of gravy. If you need more...simply increase the ingredients. To a sauce pan, add 1 cup of water and 5 tablespoons of the drippings ( in roaster) from the turkey. Add 1/2 teaspoon of salt and pepper to taste. Bring to a boil. In a separate bowl add 1/2 cup COLD water and SLOWLY add 2 heaping tablespoons of flour. Add flour slowly mixing it with a fork or small whisk until smooth. SLOWLY pour this mixture into the hot mixture...stirring the entire time. Once the two have been blended and brought to a boil..reduce heat and let it simmer. Stir occasionally. The longer it simmers the thicker it will become. Turn to low once desired thickness has been reached. By stirring occasionally , it can remain on low until ready to serve. Use a gravy boat or a nice bowl and a small ladle.
Dinner Rolls - you can go to a bakery and buy some great ones. You can check out your grocery store from some wonderful pre-packaged and pre baked ones or you can use the Brown and Serves or any canned dinner rolls. If baking...follow instructions on package. If pre - baked and you wish to warm....Place in oven at the final 7 minutes of the baking time for the stuffing. You can lightly brush with butter to keep them from becoming too dry.
RECAP:
The table is set.
Veggie tray , pickles, olives, cranberry sauce are ready and in the fridge to be pulled out and go directly to the table.
Broccoli is cleaned and in cold water.
Turkey is out of the oven and covered.
Prepare the stuffing and place in the oven.
Start the green bean in the microwave and the corn on the stove.
Make the gravy.
Turn on the burner for the the broccoli. If it boils sooner than you need it turn it down. Place the broccoli in the boiling water 5 minutes before you want to serve. It takes a couple minutes for the water to return to a boil and 3 minutes to cook.
Place rolls in the oven.
Place the turkey on its serving platter and place in center of table.
Put a small sauce pan the stove and heat 1/3 cup of milk, to be used when mashing potatoes.
Drain and mash the potatoes. Using an electric mixer.**if you have cooked them in a non stick pan DO NOT MIX IN THAT PAN..YOU WILL RUIN IT...TRANSFER TO ANOTHER PAN OR THE BOWL YOU ARE SERVING THEM IN..IF IT IS DEEP.. mash them down with the beater and then turn the beaters on medium and once mixed well. slowly, pour in the hot milk...only add enough to reach your desired texture...then turn mixer on high and whip them for 1 minute.
Everything should be done now. Turn off the oven and leave the door ajar. Put the potatoes in the serving dish..run a spoon around them bringing them up in to a mound....make an indention in the top...Place a tablespoon of butter in the indention..and sprinkle the potatoes with pepper...add serving spoon and place on your table. If you feel corn and beans are not warm enough zap them in the microwave..if they are ok...put them in serving dish you want to use..add spoons and place on table. Drain broccoli...place in serving bowl..dot with butter and place on table. Remove all your "cold" times from fridge..uncover and take to table. Remove stuffing and rolls from oven. For a nice twist you can use a small basket or bowl, lined with napkins for a container for your rolls. Pour gravy into it bowl and place on table.
Your meal is complete. Pour ice water, coffee or wine.
ENJOY!
Thanksgiving, made easy.
I like to cook..sometimes I even love to cook but I don't like things that take forever and I like to find ways to stream line my time in the kitchen. For those of you new to cooking or those who are like me, often crunched for time, I hope to offer some great recipes and shortcuts to help you. First, being that it is nearly Thanksgiving...
Let's Talk Turkey....for some reason people think something as big as a turkey means a big deal and a lot of work. That's just not true.
First, select your turkey. Keep in mind it will be frozen..so purchase a least 5 days before you plan to cook it. Buying one with a pop up timer is helpful. Place it in the refrigerator to defrost. When you are ready..
Remove the wrapping and discard. ** make note of the weight of the turkey.
Remove the package of giblets from the inner cavity of the turkey. If you find that this is still slightly frozen, run COLD water in the cavity until remain ice and giblet packet is removable. ** giblets can be cooked in salted or unsalted water and the broth used to make gravy. If you do not wish to use them, then just discard package.
Rinse turkey inside and out with cold water..pat dry.
Place in shallow roaster. What that means is nothing more that about 3 to 4 inches high and large enough to hold the turkey. You can use the aluminum ones from the store but keep in mind that when the turkey is ready to be removed from the oven there will me grease in that pan. Get one sturdy enough to lift. They make great ones with handles. I went the Salvation Army and found the greatest heavy duty roaster for a $1.50.
Once the turkey is in the roaster you will need to tie the legs together. Cooking twine is perfect for this. Also, pin the wings to the body of the turkey at the tips. They make small metal skews for this or you can do what I do, which is use toothpicks.
Lightly butter the surface of the turkey. This helps it reach the perfect golden brown. I do not salt the turkey. I have found that the salt really doesn't penetrate the skin and the turkey has such a great natural flavor that it does not need the added salt.
Over rack should be in the center of the oven. Heat to 325 degrees. Place the turkey in the center of the oven. I make a foil tent and lay it loosely over the turkey at the beginning. Bake 20 minutes per 3 pounds. ie: 18 pound turkey-roast 6 hours etc.
So much of what makes a good roast turkey is your eye. Do not open the oven a lot. You reduce the heat and that varies the roast time. About an hour before it's done, take a look. It should show signs of a bit of a "tan". Pull off the foil tent and let it darken. Some will say let it darken at the beginning and then cover it to stop it from getting darker. I have found that doing it that way seems to cause it so be a bit dry and the skin to be tough. Once the thermometer in the turkey as popped I leave it in the over for an additional 30 mins. Then remove it from the oven.....remove as much of the grease from around it as possible...and cover tightly with foil to keep it warm. Using a heavy duty foil for this is best. The turkey will stay warm and allow you to continue with the final preparations of the rest of your feast.
RECAP
Buy frozen turkey at least 5 days before cooking **pop up timer recommended
Place in refrigerator to defrost
Move oven rack to center of oven
Pre-heat oven to 325 degrees
Remove wrapper and discard
Remove giblets...cook in salted or unsalted water...use broth to make gravy
or discard if not using.
Rinse turkey inside and out with COLD water..pat dry .. place in roaster
Rub butter on out side of turkey
Place roaster in center of oven
Place foil tent over turkey
Check turkey one hour before end of cooking time.
Remove tent to allow over all browning
If timer has popped...leave in oven an additional 30 minutes
Remove turkey from oven....remove as much grease from pan as possible and cover tightly with heavy duty foil until ready to carve.
Its easy and your guests will oow and ahh your great work.
ENJOY!
Let's Talk Turkey....for some reason people think something as big as a turkey means a big deal and a lot of work. That's just not true.
First, select your turkey. Keep in mind it will be frozen..so purchase a least 5 days before you plan to cook it. Buying one with a pop up timer is helpful. Place it in the refrigerator to defrost. When you are ready..
Remove the wrapping and discard. ** make note of the weight of the turkey.
Remove the package of giblets from the inner cavity of the turkey. If you find that this is still slightly frozen, run COLD water in the cavity until remain ice and giblet packet is removable. ** giblets can be cooked in salted or unsalted water and the broth used to make gravy. If you do not wish to use them, then just discard package.
Rinse turkey inside and out with cold water..pat dry.
Place in shallow roaster. What that means is nothing more that about 3 to 4 inches high and large enough to hold the turkey. You can use the aluminum ones from the store but keep in mind that when the turkey is ready to be removed from the oven there will me grease in that pan. Get one sturdy enough to lift. They make great ones with handles. I went the Salvation Army and found the greatest heavy duty roaster for a $1.50.
Once the turkey is in the roaster you will need to tie the legs together. Cooking twine is perfect for this. Also, pin the wings to the body of the turkey at the tips. They make small metal skews for this or you can do what I do, which is use toothpicks.
Lightly butter the surface of the turkey. This helps it reach the perfect golden brown. I do not salt the turkey. I have found that the salt really doesn't penetrate the skin and the turkey has such a great natural flavor that it does not need the added salt.
Over rack should be in the center of the oven. Heat to 325 degrees. Place the turkey in the center of the oven. I make a foil tent and lay it loosely over the turkey at the beginning. Bake 20 minutes per 3 pounds. ie: 18 pound turkey-roast 6 hours etc.
So much of what makes a good roast turkey is your eye. Do not open the oven a lot. You reduce the heat and that varies the roast time. About an hour before it's done, take a look. It should show signs of a bit of a "tan". Pull off the foil tent and let it darken. Some will say let it darken at the beginning and then cover it to stop it from getting darker. I have found that doing it that way seems to cause it so be a bit dry and the skin to be tough. Once the thermometer in the turkey as popped I leave it in the over for an additional 30 mins. Then remove it from the oven.....remove as much of the grease from around it as possible...and cover tightly with foil to keep it warm. Using a heavy duty foil for this is best. The turkey will stay warm and allow you to continue with the final preparations of the rest of your feast.
RECAP
Buy frozen turkey at least 5 days before cooking **pop up timer recommended
Place in refrigerator to defrost
Move oven rack to center of oven
Pre-heat oven to 325 degrees
Remove wrapper and discard
Remove giblets...cook in salted or unsalted water...use broth to make gravy
or discard if not using.
Rinse turkey inside and out with COLD water..pat dry .. place in roaster
Rub butter on out side of turkey
Place roaster in center of oven
Place foil tent over turkey
Check turkey one hour before end of cooking time.
Remove tent to allow over all browning
If timer has popped...leave in oven an additional 30 minutes
Remove turkey from oven....remove as much grease from pan as possible and cover tightly with heavy duty foil until ready to carve.
Its easy and your guests will oow and ahh your great work.
ENJOY!
Thursday, November 10, 2011
Easy Croutons
I actually found this on another cooking blog and gave it a try. Very simple...very yummy. Adds a bit of something extra to soup.
NEED:
2 slices of day old bread
cheese - of your choice
butter
Butter one slice of the bread and place in a medium to hot skillet, butter side down. Top with cheese and place second slice of butter bread on top, butter side out.
The toast will brown in about 2 minutes ( check to make sure it is not getting too dark). Flip and brown other side.
Remove from pan..cut off crust and cut into crouton sized cubes. Place in soup, on on salad.
Makes a lovely crouton with just a bit of something extra.
ENJOY!
NEED:
2 slices of day old bread
cheese - of your choice
butter
Butter one slice of the bread and place in a medium to hot skillet, butter side down. Top with cheese and place second slice of butter bread on top, butter side out.
The toast will brown in about 2 minutes ( check to make sure it is not getting too dark). Flip and brown other side.
Remove from pan..cut off crust and cut into crouton sized cubes. Place in soup, on on salad.
Makes a lovely crouton with just a bit of something extra.
ENJOY!
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