Brown Bag Turkey

No, this turkey recipe won't burn your house down because you're using a brown paper bag...but it will taste great!

First, take everything out of the inside of the turkey. There will be a giblet bag and some other stuff. You don't want to leave that in there. Next, add vegetables to the inside of the turkey. This is easy because the veggies are just for flavor...you're going to throw them away later. You don't even have to peel anything. Take an onion and cut it into quarters. Roughly chop a nice long carrot. Do the same to a couple of stalks of celery. Add several cloves of garlic that you mash between a broad kitchen knife and the counter. Throw it all inside the turkey.

Then rub the turkey all over with olive oil. . . not butter because butter usually has salt in it and that will dry out the turkey. VERY IMPORTANT!! Salt is the enemy of a moist turkey! Make sure the whole bird is covered!

Put the turkey in a roasting pan and cover it with a large brown paper bag.

Staple shut. If you have a huge turkey, use two bags, sliding one end of the turkey into one bag and the other end of the turkey into the second bag. It won't stick to the bird because of the olive oil. Sprinkle the bag all over with water. (This vents the bag while cooking) Place into pre-heated 375 F oven, ON THE MIDDLE RACK.

The bag won't burn because paper burns at 451 and we're at 375 degrees. The advantage of the brown paper bag over the Reynolds's cooking bag is that the paper breathes so the turkey roasts. In the Reynolds bag the turkey steams, giving it a different taste. Also the brown paper bag retains the same advantage of the plastic cooking bag...no splatters all over the oven.

MAKE SURE NOT TO TOUCH THE BAG TO ANY OVEN WALLS. IT CAN TOUCH THE RACK, BUT NOTHING ELSE, OR YOUR HOUSE WILL FILL WITH SMOKE. ( a friend did that last year on accident)

Roast for 13-15 minutes per pound. When you think it's ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. Make sure it doesn't touch the bone. The thermometer should register between 163-170 degrees.Remove from oven, cut away the bag and remove from basting pan.

Don’t throw out the drippings! To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.

Add six oz. of boiling chicken broth and 1/8 cup of corn starch to the gravy to thicken it up. Cook at low heat and stir and cook and stir. If it seems like it isn't going to be thick enough, add a little more corn starch.

Thanksgiving Cornucopia

Ingredients:
Bugles
Trix Cereal
Vanilla Icing

Instructions:
1. Take a bugle
2. Dip the open end in the icing
3. Dip the icing into the cereal
4. Eat and enjoy

Ham Rolls

These are simple and quick.

What you need:
2 pkgs Pepperidge farm party rolls (if you cant find them use any other kinda large party rolls)
1 8 oz package of sliced ham
6 oz mozzerella cheese
1 1/2 TBS prepared mustard
1/2 tsp Worcestershire sauce
1 TBS poppy seeds
1 TBS onion flakes
1 stick of margarine

Do this:
Slice rolls in half. Layer ham and cheese between top and bottom layer of rolls. Combine remaining ingredients and heat until margarine has melted and ingredients have blended together. Cover tops of rolls with mixture. Leave uncovered until mixture sets for 10 minutes. Cover with foil and bake 15-20 minutes at 350.

Meatloaf

1 1/2 lbs ground meat
1 cup milk
1 tbsp Worcestershire sauce
1/4 tsp dried sage
1/2 tsp salt
1/2 tsp dry mustard - Ben did not put this in, we don't have any
1/4 tsp pepper
2 cloves minced garlic
1 small onion, finely chopped
1/2 cup dry bread crumbs
1/2 cup ketchup or BBQ sauce - Ben used BBQ sauce

Combine all ingredients except ketchup/BBQ sauce. Place in pan and spread ketchup/BBQ sauce over. Bake uncovered for 1 to 1 1/4 hours at 350 degrees.

***We used Stubbs BBQ sauce and it was SO good.

Halloween Treats for dinner

Here are some cute Halloween quick fix dinner treats.

Eye Balls

What you need:

1 biscuit can

10 eggs

muffin pan

Ketchup

Preheat oven according to biscuit directions. Spray muffin pan. Take each biscuit and push into the muffin pan and press up the sides. Before it loses shape crack an egg in it. Bake until egg is cooked and edges of biscuit is golden brown. Put ketchup in ziplock baggie and cut a small hole in the corner and pipe it into little lines from the yolk out.

Hotdog Mummys

What you need:

Cresent dinner rolls

hot dogs

ketchup, mustard or what ever you want to make the eyes



Preheat oven. Cut crossants into strips. Wrap around the hotdogs and then bake. Pipe eyes on with the mustard or ketchup. Enjoy!

Cheese Burger Pizza

Hamburger
Shredded Cheddar Cheese
Pizza crust dough
mustard
ketchup
lettuce, chopped
tomato, diced
onion, diced


Pre heat oven according to directions on dough package. Brown the ground beef, drain. Top the crust with the hamburger and cheese, cook until dough is cooked and cheese is melted. Then top with lettuce, tomato, onion. Drizzle ketchup and mustard on top. Slice and enjoy!!

You can also add cooked crumbled bacon on top.

BBQ Chicken Mac

Mac & cheese
bbq sauce
left over chicken shredded into chunks

Cook the pasta according to directions. When you put the pasta in the boiling water add the chicken. Drain when pasta is cooked. Mix in the cheese packet according to directions except for the butter. When mixed throughly add bbq sauce to taste. Enjoy!! Taste's great with corn on the cob.

Chicken with Top Ramen

Lately we've been eating a lot of top ramen so I came up with some new ways to make them a bit more nutritous.

Crunchy Corn Flake Chicken (basically like Shake 'n Bake but with crushed cornflakes.)
1 lb chicken breasts
2 cups Corn flakes
1 egg beaten
seasonings (whatever you like, I used italian seasonings)

In a gallon freezer bag put seasongs and corn flakes. Dip chicken in egg. Then shake in the freezer bag. Put on a sprayed cookie sheet. Cook for 35 to 50 mins. The last 5 mins cook the ramen noodles. Using the seasoning pack from it is up to you. I use it to give some flavor to the noodles. When everthing is cooked I layer noodles, some kind of steamed veggie like carrots or green beans, and chicken.

Easy Donuts

1 pkg. of refrigerated butter milk biscuits
Veg. oil
toppings

Heat oil in a skillet on med High heat. While oil is heating up open package of biscuits and use a medicine cup and cut holes in the middle of the biscuit dough. Test oil by sprinkle a little bit of oil. If it bubbles then you can start to put the biscuits in. Let them set in oil for about a 1/2 minute to minute or golden brown. Turn it over and let it brown on the other side. Set on paper towels to drain the oil off. Then top with whatever you want.

If you don't want to cut the holes in the biscuits the cooking time will be a little bit longer. They sometimes won't cook all the way through in the middle.

Easy Deep-dish Pizza Pie

Prep: 25 mins.
Start to Finish: 1 hr. 15 mins
Serves: 8

Ingerdients:
1 lb ground beef
1 sm onion, chopped
1 can (8 oz) pizza sauce
1 can (11 oz) refrigerated crusty french loaf
2 cups (8 oz) shredded Italian cheese blend
1 pkg (3 oz) pepperoni slices
1 egg
1 Tbsp water
pizza sauce, if desired

1. Heat oven to 350 F. Spray 9-inch glass pie pan with cooking spray. In a 10 inch skillet, cook ground beef and onion over med-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce until well mixed.

2. Carefully unroll dough in pie pan so edges extend over the sides. Pat dough in the bottom and up the side of pan, leaving dough extended over the sides. Spoon ground beef mixture into crust. Top with 1/2 of cheese, pepperoni and remaining cheese.

3. Slightly beat egg and water in a small bowl. Fold the extended edges of dough up and over filling; seal all edges. Brush crust with egg mixture.

4. Bake 38 to 48 minutes or until deep golden brown. Cool 15 minutes (this gives it a chance to set). Cut pizza into wedges; serve with additional pizza sauce.

Biscuit Taco Cups

Prep time: 30 minutes
Start to Finish: 45 mintues
Servings: 8 ( 1 taco cup each)

Ingredients:
1 1/2 lbs. ground beef
1 can (15 oz) spicy chili beans, undrained
1 pkg. taco seasoning mix
1/2 cup water
1 can homestyle refrigerated buttermilk biscuits
1 cup shredded cheddar cheese
1/2 cup shredded lettuce
1/2 cup chopped tomato
1/2 cup sour cream
1/2 cup salsa

1. Heat oven to 375 F. In a skillet cook ground beef over med-high heat, stirring frequently, until throughly cooked, drain.

2. Add chili beans, tacos seasoning mix, and water; mix well. Reduce heat to medium; simmer uncovered 10 mins., stirring occasionally, or until ground beef mixture is slightly thickened.

3. Meanwhile, spray outside bottom and sides of 8 (6oz) custard cups lightly with cooking spray. Seperate dough into 8 biscuits. Roll or pat each biscuit to form a 4 1/2 inch round. Place rounds over the outside sprayed cups; press to fit over bottom and part way down sides of cups. Places cups, upside down, in ungreased 15x10x1 inch baking pan.

4. Bake 14 to 16 minutes or until a deep golden brown.

5. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, inside the same baking pan. Spoon beef mixture evenly into each cup. Serve topped with cheese, lettuce, tomato, sour cream and salsa.

Egg in pancake (Egg in toast)

Tamme emailed me asking how to make "Egg in Pancakes" that is what Veronica has been calling it. We've made these after watching 'V for Vendetta'.

Heat a skillet with a little bit of butter. Take a slice of bread and cut a hole in the middle. I used one of the kids cups to make the hole, but you can also use a cookie cutter. Take the bread without the center and place it in the skillet. Crack an egg* in the center. Cook on both sides until the bread is golden brown on both sides. You can also cook the center piece of bread at the same time. TaDa! you have an egg in a pancake.

*You can scramble the egg before putting it in or not.

I like to top mine with some cheddar cheese and tomatoes.

Olive Garden Alfredo Clone

1/2 cup butter
2 cloves garlic, minced
2 cups heavy cream
1/8 tsp ground black pepper
pinch salt
1/2 cup Parmesan cheese
1 12 oz box of Fettuccine pasta (or whatever you fancy)

1. Melt butter in a medium saucepan over medium/low heat.

2. Add the garlic, cream, pepper, and salt and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it boil over. You just want a simmer. Add the cheese and continue to simmer sauce for 8 minutes or until thick.

3. Cook pasta to box directions.

4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.

Warning this is not for those on a diet, but it sure was good.

The amazing possibilities of cake mix cookies

The basic cake mix cookies

1 pkg cake mix, any kind...any brand

2 eggs

1/4 c oil

mix ingredients until combined, roll in balls, bake at 350 for 8-10 minutes.

Snickerdoodles which is with a package of yellow cake mix, just roll the dough in a mixture of cinnamon and sugar before baking.

Devils food cake mix, but mix in a package of the chocolate chip/peanut butter chip mix.

The picture is of Rolo cookies. Use devils food cake mix, roll the balls around a Rolo candy. The rolo melts inside the cookie making a caramel/chocolate center. It is amazing! (You can also use a miniature Resses PB cup.)

Mini Deep Dish Pizzas

Ingredients:
1 pkg Refrigerated biscuit dough
pizza sauce or favorite spaghetti sauce
cheese
your choice of toppings

Preheat oven according to package. Take a muffin tin and spray the insides. Place the biscuit dough inside each cup. Spoon about a tablespoon of sauce on top then put cheese and your toppings on. Bake for about 8 to 10 mins.

Enjoy!

Garlic Green Beans

3 pounds green beans
1 Tbsp. corn oil
One third cup sweet onion, diced
3 cloves garlic, minced
3 Tbsp. rice wine
4 Tbsp. soy sauce
3 Tbsp. sugar
4 Tbsp. water

Wash green beans, snip ends and cut into two inch pieces. Boil large pot of water and cook beans until just crisp tender, about 3 – 4 minutes. Drain beans and cover with cold water to stop cooking process. Heat oil in skillet or wok and add onions and garlic. Cook for 15 seconds stirring entire time and then add green beans, rice wine, soy sauce, sugar and water. Cook for about 2 to 3 minutes making sure beans are still crisp. Serve hot or cold.

The Skinny: Use light soy sauce to cut down on the sodium and your favorite sugar substitute.

Sweet and Sour Pork

1 pound pork tenderloin cut into 1/2 inch pieces
2 Tbsp. soy sauce
1 Tbsp. rice wine
2 tsp. cornstarch
1 tsp. sesame oil

Sauce:
1 cup cold water
1 Tbsp. soy sauce
One quarter cup catsup
3 Tbsp. sugar
2 Tbsp. rice vinegar
2 tsp. cornstarch
1 tsp. sesame oil

Additional Ingredients:
Peanut, Corn or Safflower oil for stir-frying
2 green bell peppers, seeded and sliced
1 large onion, sliced
1 15-oz. can pineapple chunks, drained
3 cloves fresh garlic, minced
1 Tbsp. fresh ginger, grated
Hot cooked rice

Combine pork, soy sauce, rice wine, cornstarch and sesame oil. Allow to marinade for 30 minutes. While pork is marinating, combine ingredients for sauce. When the pork has marinated for 30 minutes remove from the marinade. In a wok or skillet, heat a small amount of oil and stir fry pork for several minutes until it loses its pink color. Remove pork and set aside. Add slightly more oil and add bell pepper, onion, pineapple, garlic and ginger and stir-fry for several minutes. Add sauce and pork and continue cooking until mixture thickens. Serve over hot rice.

The Skinny: Use light soy sauce to cut down on the sodium, your favorite sugar substitute and the leanest pork you can find.

Sesame Chicken Kabobs

2 pounds boneless chicken breasts cut into 1 inch pieces

Marinade:
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated
1 tsp. sesame oil

Other ingredients:
One third cup cornstarch
1 egg beaten
Bamboo or metal skewers
Two thirds cup sesame seeds
Corn oil or peanut oil for frying

Combine marinade ingredients and chicken and allow to marinate for several hours. Place chicken on bamboo skewers.
Coat chicken skewers with egg yolk and then with cornstarch and sesame seeds.
Heat oil in a skillet and fry until chicken is golden brown.

The Skinny: Use your favorite egg substitute. You can also broil the chicken in the oven rather than frying it to save on some calories.

Carmel Chocolate chip cookies

Ingredients:

4 Large eggs

2 tsp salt

2tsp baking soda

1 pound light brown sugar

2 cups sugar

1 cup shortening

4 cups flour

2 tsp vanilla extract

1 bag of chocolate chips

1 bag of carmel bits

Preheat oven at 350 degrees.

Combine everything but the flour, chocolate, and carmel in a large mixing bowl. Mix until shortening is completely cut it. Add flour and fold in with spatula. Then add in the chocolate chips and carmel bits.

Spoon cookie dough on cookie sheets and bake for 10 to 13 mins or until golden brown edges. Let them cool to the touch and serve with vanilla ice cream or glass of milk.

This dough makes a lot of cookies... atleast three dozen. When hubby makes this at work he can usually get about 60 cookies out of it.

Beef & Sausage Stew

3 lbs. beef stew meat, trimmed of fat and cut into 3/4 inch cubes
1/2 cup plus 2 Tbsp. all purpose flour, divided
1 (16 oz) can diced tomatoes in juice, undrained
1/2 package smoked sausage, sliced
3 potatoes, peeled and diced
1 cup each chopped leek and chopped onion
4 celery stalks, sliced
1/2 cup chicken broth
3 clove garlic, minced
3 Tbsp. water

Place 1/2 c. flour in a resealable food storage bag. Add beef, seal bag. Shake to coat beef cubes with flour evenly on all sides. Place in slow cooker. Add tomatoes with juice, sausage slices, diced potatoes, chopped leak, chopped onion, sliced celery, chicken broth and minced garlic: stir well.
Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 12 hours. (One hour before serving, turn slow cooker to HIGH if on LOW setting.)
Combine remaining 2 Tbsp. flour and water in small bowl; stir until mixture becomes paste. Stir flour mixture into slow cooker; mix well. Cover and cook until thickened, about 10 to 15 minutes. Serve with buttermilk biscuits and butter or over rice or even buttered noodles.

Serves 8
Prep time: 25 mins.
Cooking Time: 4 to 6 hours (Slow Cooker)