Monday, November 24, 2008

The Perfect Turkey - Turkey Canon

Take my word for it, this is amazing! This is not my photo, my turkey would look WAY better than this! Regardless this is the greatest gadget for cooking a turkey, the best turkey you will ever have!


The Turkey Cannon can be purchased online or at certain retailers.

I have had my Turkey Cannon for about 5 years and this is by far the best turkey I have ever had... This cannon literally infuses the turkey from the inside out. There may not be time to purchase one of your own in time for Thanksgiving but there is always Christmas right around the corner.

Thursday, November 20, 2008

Broccoli Cheese Soup

Tis the season of soups I guess...There is nothing too unusual or special about this soup but if you like Broccoli Cheese soup this is yummy!

3 C water
3 C heavy cream (or sub. w/ milk)
2 C broccoli (I prefer fresh)
2 C cauliflower
5 chicken bullion cubes
6 oz velvetta
2 C cheddar cheese - grated
1/4 C flour
4Tbl butter
1 Tbl dried onion flakes
1/2 tea garlic salt
1 tea pepper

Thursday, November 6, 2008

Ratatouille Soup

Ben thinks I should call this Ratatouille Italian'o Soup because of the tortellini. This is inspired from a soup recipe I had of my sisters a few years ago but since I could not find the recipe, I winged it like I love to do and it was a HUGE success, just as good as I remembered. The problem with soups is they often times leave me hungry... well not this soup, it is hearty and D-E-licious! Perfect fall or winter soup!

6 C Water
4-6 Beef Bouillon cubes
1 C apple juice
1 C cream
1 lb lean hamburger
1 lb sausage (or Jimmy Dean package)
1 tea garlic glove minced
1/2 C onion - minced
1/2 tea ground oregano
1 tea basil
1/2 tea pepper
1 tea seasoning salt
1 can crushed tomatoes
1 C carrots - thinly sliced
1 C zucchini - thinly sliced
1 bell pepper - finely chopped
1/2 C fresh parsley - minced
2-3 C uncooked tortellini

Brown the meat with onion and garlic, drain fat. While meat is browning prepare stock by adding all liquids and spices into stockpot/Crockpot and bring to a boil. I used my Cuisinart to do the vegetable slicing, it was SO fast and efficient. Add veggies to soup and once meat is throughly cooked add to soup. Let simmer on low. When you are almost ready to serve, boil tortellini until barely tender. Do not over boil the noodles especially if the soup might sit for a while as they will get too soggy and fall apart. Add tortellini to soup and gently stir. Serve warma nd garnish wiht fresh parmesan cheese.

YUMMY!

Monday, November 3, 2008

Chewy Iced Molasses Cookies

A perfect holiday cookie! YUMMY!

1 1/2 C butter - soft
2 C sugar
2 eggs
3/4 C Molasses
4 C flour
3 tea baking soda
2 tea cinnamon
1 tea ginger
1 tea cloves
1/2 tea nutmeg
1/2 tea salt

Extra sugar to roll dough into before baking
1 bag white chocolate chips for icing (optional) - 1 bag will ice 1/2 a batch

Cream, butter, sugar and egg together until creamy. Beat in molasses then combine dry ingredients. Beat well. You can refrigerate until ready to use or to make dough easier to handle. Roll into 1' balls and coat with sugar . Bake in preheated oven at 350 for 8-9 minutes. Remove from oven and let cool 1 minute before morning from tray.

Icing: melt chocolate chips in double boiler or in microwave until very thin and spread on cooled cookies. Let cool completely before serving.

VARIATION: Unless I am giving these away to friends and neighbors 1/2 batch is plenty, makes about 3 dozen - full batch makes 6 dozen.

Sunday, November 2, 2008

Dianes Bowtie Chicken Salad

This is from my awesome sister Diane. Everything she does is super fabulous and this recipe is no exception!

3/4 box bowtie pasta
1 bag of baby spinach - ends removed
2 C shredded romaine lettuce
5-6 green onion - finely chopped
1/2 C fresh parsley - finely chopped
½ C honey roasted peanuts
2-3 can mandarin oranges
½ C crasins
2oz water chestnuts – thinly sliced and chopped
½ C toasted sesame seeds
2-3 chicken breasts

Dressing
2/3 C Teriyaki sauce
3/4 C vegetable oil
2/3 C white vinegar
6 Tbl sugar
½ tea salt
½ tea pepper

Boil pasta until barely tender then drain well and rinsed well. Once cool place pasta in a Ziploc bag and pour ½ of salad dressing into bag and let refrigerate for 3 hours, reserve remaining dressing to top salad. Cook chicken, best is seasoned and broiled or grilled. Prepare remaining salad ingredients and set aside in refrigerator until ready to serve, then combine chicken, pasta and salad together and dressing, toss well. This makes a HUGE salad so cut in half if serving a smaller crowd.