The World's Best Turkey
2 apples, cored and halved
- 2/3 (750 milliliter) bottlechampagne
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Awesome Baked Ham
- 15 lbs whole bone-in ham
- 1 lb brown sugar
- 1/2 cup yellow mustard
- aluminum foil
- In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
- Take all wrappers off of ham and trim away excess fat.
- Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
- Place ham on foil and spread brown sugar/mustard paste on top.
- Fold and seal foil.
- Do not open again until ham is done.
- Bake at 350° for 4 hours.
- Let set for about 1 hr then carve.
Sweet Potato Bake
7 large sweet potatoes (about 6 pounds), peeled and cubed
1/4 cup butter, cubed
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger
- 12 oatmeal cookies, crumbled
- 6 tablespoons butter, softened
Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just for 10-15 minutes or until tender. Drain
Mash potatoes with butter. Add the marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13-in. x 9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top.
Bake, uncovered, at 400° for 20 minutes or until browned. Let stand for 15 minutes before serving. Yield: 10-12 servings
Green Bean Casserole
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
2 teaspoons soy sauce
1/8 teaspoon pepper
2 packages (16 ounces each) frozen green beans, cooked and drained
1 can (6 ounces) French-fried onions, divided
1. In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the
mixture into a 13-in. x 9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean
mixture over the top.
2. Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5
minutes longer or until the onions are brown and crispy. Yield: 10 servings.
Crock Pot Macaroni & Cheese
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in water for six minutes. Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 1/2 hours, stirring occasionally.
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 8 ounces Cream cheese, softened
- 4 tablespoons Butter, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
- In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
- Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
- While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
- Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/3 cup brown sugar
- 1 cup molasses
- 1 egg
- 3/4 cup hot water
- Whipped cream (optional)
Heat the oven to 325 degrees and grease and flour a 9-inch square baking pan.
In a large mixing bowl, combine the flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, stir together the butter, brown sugar, molasses, egg, and water. Add this mixture to the dry ingredients and beat with an electric mixer on medium speed for about a minute, scraping the sides of the bowl with a rubber spatula.
Pour the batter into the pan and bake it for about 40 minutes, until a toothpick inserted in the center comes out clean. Serve with whipped cream, if desired. Makes 9 servings.
Eggnog French Toast
- 2 eggs, beaten slightly
- 1 1/2 cups eggnog
- 1 1/2 tablespoons ground cinnamon
- 1 tsp pumpkin pie spice
- 12 slices French bread
- Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
- Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
- Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
- Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Candy Cane Fudge
- 1 teaspoon plus 4 tablespoons butter, divided
- 39 miniature candy canes, crushed (about 1 cup)
- 1-1/2 cups semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk, divided
- 4 ounces white baking chocolate, chopped
- 1 teaspoon cream of tartar
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with half of the crushed candy; set aside.
In a microwave-safe bowl, combine chocolate chips and 2 tablespoons butter. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 2/3 cup milk. Carefully pour over candy layer in prepared pan. Refrigerate for 10 minutes.
Meanwhile, in a microwave-safe bowl, combine white baking chocolate and remaining butter. Microwave on high for 40-50 seconds; stir until smooth. Stir in the cream of tartar, remaining milk and candy. Spread over chocolate layer.
4. Refrigerate for 2 hours or until firm. Using foil, remove fudge from pan. Invert onto a cutting board;
remove foil. Cut into 1-in. squares. Yield: about 1-3/4 pounds.