Bread Stuffing 101

Makes about 10 servings

• 8 Tbl (1 stick) unsalted butter
• 1 lrg onion, chopped
• 3 med celery ribs with leaves, chopped
• One 15-oz bag cubed seasoned stuffing OR
• 1 lb firm white sandwich bread cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
• 1/4 c chopped fresh parsley
• 3 c homemade turkey stock* or canned reduced-sodium chicken broth, or as needed
• 2 tsp poultry seasoning, preferably homemade,** optional
• Salt & freshly milled black pepper

1. In large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
2. Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2-1/2 cups. Season with poultry seasoning, if desired, and salt and pepper to taste. Use to stuff the turkey or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and bake as a side dish.

*Homemade Turkey Stock
Makes about 2 1/2 quarts

3 lbs turkey wings
Turkey neck and giblets (liver reserved, if desired)
2 Tbl vegetable oil
1 med onion, chopped
1 med carrot, chopped
1 med celery rib with leaves, chopped
6 parsley sprigs
1/2 tsp dried thyme
1/4 tsp black peppercorns
1 bay leaf

1. Using a heavy cleaver, chop the wings and neck int 2-inch pieces. (If necessary, ask the butcher to do this for you.) Using a sharp knife, grip away any membranes from the giblets. [Ok, now is where I reach for the can of chicken stock but for the more adventurous I'll continue.]
2. In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.
3. Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Cook at a bar simmer for at least 2 and up to 12 hours. As needed, add more water to the pot to keep the bones covered.
4. Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)
[If you ask me, sometimes it's just better to NOT know exactly how things are made....]

**Homemade Poultry Seasoning:

Combine 1 tsp EACH:
-crumbled dried rosemary
-crumbled dried sage
-dried thyme
-dried marjoram
-celery salt

Add
1/4 tsp freshly milled black pepper

Crush together in a mortar and pestle, mini-food processor, or spice grinder.


~Another recipe I found that I didn't want to lose. This recipe and the make ahead potatoes I found in Thanksgiving 101 by Rick Rodgers.

Make-Ahead Mashed Potato Casserole

Makes 8-12 servings
Can be prepared up to 1 day ahead.

INGREDIENTS:

• 5 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
• Salt
• 1 8-ounce package cream cheese, cut into chunks, at room temperature
• 1 cup sour cream
• 1/2 cup milk, heated
• 1/2 teaspoon freshly milled white pepper
• Chopped fresh chives or parsley, optional

STEPS:

1. Fill a large pot (at least 5 quarts) halfway with cold water. Peel the potatoes, cut into chunks about 1-1/2 inches square, and drop them into the pot. Add more cold water to cover the potatoes by 1-2 inches. (The potatoes can be prepared to this point up to 4 hours ahead and stored at cool room temperature.)
2. Stir in enough salt until the water tastes mildly salted. Cover tightly and bring to a full boil over high heat, about 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small sharp knife, 15-20 minutes; add more boiling water, if needed, to keep the potatoes covered. Do not overcook the potatoes.
3. Drain the potatoes well and return to the warm pot. Add the cream cheese. Using a hand-held electric mixer, mash the potatoes until the cream cheese melts. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9x13-inch baking dish. Cool completely. (The potatoes can be prepared up to 4 hours ahead, covered loosely with plastic wrap, and stored at cool room temperature; or, cool, cover tightly with plastic wrap, and refrigerate for up to 1 day.
4. Preheat the oven to 375.
5. Bake the casserole until the potatoes are heated through, 30-40 minutes. Serve hot, sprinkle with the chives, if using.

***I found this recipe in a cookbook from the library and wanted to put it here to share and to not lose. I haven't tried it yet but hope to sometime in the near future.

Key Lime Pie Cupcakes

from "101 Gourmet Cupcakes"

1 box white cake mix
3 eggs
1 c. half and half
6 T. key lime juice
1 c. sweetened condensed milk
1 recipe whipped cream (recipe below)
4 T. grated lime peel ( 3 limes)

Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice. Pour 1 -2 tablespoons batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.

Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Whipped Cream

2 c. heavy whipping cream
¼ - ½ c. powdered sugar

Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.

Turn off mixer and add sugar. Start slowly again. Beat until stiff peaks form.

The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.

Frost with whipped cream and garnish with grated lime peel.

***I saw this recipe in an email and thought I'd share it. Dan's a key lime pie lover and I know Dad likes it too. We haven't tried it yet but I'm thinking it'll be on the menu in the near future.

Easy Chicken Bake

2 cups Stove Top stuffing for Chicken
1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10 ¾ oz) condensed ream of chicken soup
1/3 cup Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained. 

1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside.
2. MIX chicken, soup, sour cream and vegetables in 13x9" baking dish; stop with the stuffing.
3. BAKE 30 minutes or until chicken is cooked through.

Makes 6 servings.

***Not tried this one yet but look forward to trying it.

Easy Cheesy Chicken Bake

2 cups Stove Top Stuffing Mix for Chicken
1 ½ lb boneless skinless chickent breasts, cut into 1-inch pieces
1 bag (14 oz) frozen broccoli florets, thawed, drained
1 can (10 ¾ oz) condensed cream of chicken soup
½ cup milk
1 ½ cup Shredded Cheddar Cheese

1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside
2. MIX chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with the prpared stuffing.
3. BAKE 30 minutes or untl heated through

Makes 6 servings.

***Haven't tried this one yet but am looking forward to to trying it soon.

Bruschetta Chicken Bake

1 can (14 ½ oz can) diced tomatoes, undrained
2 cups Stove Top Stuffing Mix for chicken
½ cup Hot water
2 cloves garlic, minced
(I guestimated with garlic powder)
1 ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup Shredded Mozzarella Chesse
(Calls for Kraft Shredded Low-Moisture Part Skim but I just used what I had on hand)

 1. PREHEAT oven to 400°. Place tomatoes with their liquid in medium bowl. Add stuffing mix, ½ cup hot water and the garlic, stir until stuffing mix is moistened. Set aside.
2. PLACE chicken in 13x9" baking dish; sprinkel with basil and cheese. Top witht he prepared stuffing.
3. BAKE 30 minutes or until chicken is cooked through.

***I found this on the Stove Top canister and we tried it the other night. It's SUPER easy and really tasty. The leftovers weren't bad either.

Wassail

Simmer together (do not boil) for 10-15 minutes

• 6 cups water
• 1½ cups sugar
• 2 cinnamon sticks
• 6 whole cloves
• lemon zest

Add:

• 4 cups orange juice
• ½ gallon apple juice (8 cups)

Warm and serve!

***This was submitted to a ward recipe book by Sarah Haslam of the Parley's Ward. (She's knows Kristy & Jason Glass as well as Chris &Stephanie (Wright) Nelson.) I've made it the last couple winters now and it's super yummy. The lemon zest is optional and I just usually add whatever seems right at the time.

Deviled Eggs

6 hard-cooked eggs
2 Tbl mayonnaise
1 tsp sugar
1 tsp white vinegar
1 tsp pepared mustard
½ tsp salt
Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, and salt; mix well. Stuff or pipe egg whites. Sprinkle with paprika. Refrigerate until serving.

***I found this on the internet and they were very delicious so I thought I'd share the recipe and save the info here.

Green Bean Casserole

2 pkgs (9-oz ea) frozen cut green beans, thawed and drained

OR
2 cans (16-oz ea) cut green beans, drained
¼ cup milk
1 can (10-3/4 oz) condensed cream of mushroom soup
¼ tsp ground black pepper
1 can (2.8-oz) French Fried onions

In a medium bowl combine beans, milk, soup, pepper and ½ can French fried onions; pour into a 1½ quart baking dish. Bake uncovered at 350°F for 30 minutes or until heated through. Top with remaining onions, bake uncovered 5 minutes or until onions are golden brown.

Makes 6 servings

Our Traditional Jell-o

1 small pkg orange, cherry, and lime gelatin 3 C boiling water
1 ½ C cold water
(Eliminate ½ cup water from each package of gelatin)

1 small pkg lemon gelatin
1 C boiling water
½ C COLD water
4 C Cool Whip

Prepare the orange, cherry and lime gelatin separately using 1 C boiling and ½ C cold water for each flavor. Pour into three 8-inch square pans. Chill until firm-at least 3 hours or overnight. Cut into ½ inch cubes.

Dissolve lemon gelatin in 1 C boiling water; stir in ½ C COLD water. Chill until it starts to thicken.

Blend the Cool Whip and the slightly thickened lemon gelatin. Fold in the cubes. Spoon into spring-form or 9 X 13 pan. Chill at least 5 hours or overnight.

Feel free to change the colors of the gelatin to suit the Holiday you are celebrating; including the gelatin you are adding to the Cool Whip. Food coloring to the Cool Whip will add to the celebration as well. (For example, use dark gelatin colors, add food coloring to make the Cool Whip look grey, and add gummy worms for Halloween or use all red and green colored gelatins for Christmas.)


****Mom emailed this to me so I can share it with my ward. I thought I'd post it here so I don't have to keep calling everyone whenever I'm at the store for the ingredients and can't remember if it's large or small packages.

Leftover Thanksgiving Turkey Enchiladas

Leftover cooked turkey
1 or 2 cans cream of celery soup or cream of chicken soup
1 can diced green chilies
1 pkg plain tortilla chips, crumbled
1 8 oz. pkg cheddar cheese, grated
1 8 oz. pkg Monterey Jack cheese, grated
1 small onion, chopped

Saute onion in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese.

Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly.

Microwave: Heat at medium high power until thoroughly heated and cheese is bubbly.

This recipe reheats well and tastes even better as a leftover.

***I just found this and thought I'd share. It sounds pretty easy and yummy. I'll have to see about making this with our turkey leftovers (if we have any with the Elders coming).

Never Fail Pie Crust

2 cup flour
1 cup shortening
1 tsp salt

Cut shortening into flour and salt

Add to above mixture:
1 beaten egg
2 tbl water
2 tbl lemon juice (1/2 of lemon)

Roll tin - bake at 400

Mom had this recipe I copied but haven't used before this weekend. I used it for a pie crust to make Kelley's quiche (which was yummy, thanks Kelley!) and it worked well. I baked the extra with cinnamon sugar on it for about 7 minutes, until it was just starting to turn brown. It's a more moist and thicker than most pie crusts I've made before. I'll probably use it again espeically next time I make quiche.

Grilled Chicken & Pineapple Quesadillas

■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■Cilantro
■3 Tablespoons Barbecue Sauce


Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)


(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)


Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.


Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.


To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)


Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Potato Cheese Soup

10-12 medium-size potatoes, peeled and cubed

2 onions, chipped
1 lb. mild Mexican Velveeta cheese
2 cubes margarine (don't need this much)
2 carrots, sliced (I used baby carrots the last time)
2 stalks of celery, sliced
1 large can evaporated milk
optional: chicken broth

Cover potatoess, carrots, and celery with water in a stockpot and cook until soft. Then drain most of juice off. In a separate pan, sautee onions in margarine. ADd onions to potatoes and vegetables in stockpot and add water to the top of potatoes (or chicken broth). Now add cheese and milk and heat until cheese melts.

Grilled Chicken Parmesan

You can easily adapt this to serve larger or smaller families.  See my note at the bottom to see how I make it even easier.

4 (4-ounce) trimmed boneless, skinless chicken breasts

Olive oil in a sprayer
Salt, to taste
Ground black pepper, to taste
1/2 cup Marinara Sauce
6 tablespoons finely shredded mozzarella cheese
2 teaspoons grated parmesan cheese

Preheat the oven to 350 degrees. Preheat a grill to high heat.

Lightly mist both sides of the chicken with olive oil and season with salt and pepper. Grill the chicken, turning once, for 3-5 minutes per side, or until it is no longer pink inside and juices run clear. Transfer to a baking dish.


Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozzarella, and 1/2 teaspoon Parmesan. Bake the chicken ofr 3-5 minutes, or just until the cheese is melted.


**I do this so much easier. I put frozen chicken breasts into a 9x13 pan, pour on the marinara, sprinkle on the cheese, and bake for about 30-45 minutes. Ty also loves this and says that it tastes like Olive Garden's.

Mustard and Herb-Baked Salmon

10 fresh tarragon leaves
3 fresh chives
3 large fresh basil leaves
1 tablespoon fresh flat-leaf parsley leaves
1 small (1/4-pound) boneless, skinless salmon filet
2 teaspoons spicy brown or Dijon mustard

Preheat the oven to 400 degrees. Lightly mist a small nonstick baking sheet with olive oil spray.

In a food processor fitted with a chopping blade, combine the tarragon, chives, basil, and parsley. Process until finely choopped (or chop by hand). Place the salmon in the prepared pan. Brush or rub the mustard over the salmon. Sprinkle evenly with the herb mixture, then press it into the mustard. Lightly mist with olive oil spray.


Bake for 11-13 minutes, or until the salmon is opaque. Serve hot or chilled.


**I just do this with frozen salmon, just cook it longer. I'm sure it would taste better if it was fresh and could really sink in, but Ty loves it regardless.
 
Tasty, tried and true recipes.  And easy.  That's my main criteria with any recipe.  Hope you like it.

S'mores Bars

12 (5x2 ½ inch) graham crackers
¾ cup butter
¾ cup firmly packed brown sugar
3 cups miniature marshmallows
4 milk chocolate candy bars, broken into pieces.

1. Heat oven to 350°F. Line 15x10x1 inch jelly-roll pan with aluminum foil leaving a 1-inch overhang on ends; spray foil with cooking spray. Place graham crackers onto foil so sides touch.
2. Melt butter and brown sugar in medium saucepan over MEDIUM heat, stirring constantly, until smooth and mixture just comes to a boil, about 5 minutes. Pour evenly over crackers.
3. Bake 5 to 6 minutes or until bubbly.
4. Remove pan from oven; sprinkle with marshmallows and candy bar pieces. Continue baking until marshmallows begin to soften, about 2-3 minutes. Cool completely. Lift from pan using foil. Cut into bars.
Makes 36 bars
Tip: Use holiday-themed candies for specific holidays such as red and green for Christmas, orange and black for Halloween or pastel colored candies for spring.

**I saw this recipe on the back of a graham cracker box and it sounded yummy. I haven't made it yet (Dan's decided he's on a diet which means I'm on one too) but wanted to share it here and put it where I won't lose it. :) Let me know if you make it and how it turns out.

Sesame Green Beans

3/4 pound fresh green beans
1/2 c water
1 T butter or margarine
1 T soy sauce
2 t sesame seeds, toasted

In a sucepan, bring beas and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain. Add butter, soy sauce and sesame seads; toss to coat.

***I made this a couple weeks ago for the first time. I overcooked the beans a little, not enough liquid, but it still tasted ok. I couldn't find toasted sesame seeds so just bought what I found in the bulk section at the store.

Almond Rice Pilaf

3/4 c chopped onion
1/2 c slivered almonds
1 T butter or margarine
2 c chicken broth
2 cups uncooked instant rice

In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

***We l-o-v-e LOVE this recipe. I make it often and will even crave it. I've quit using chicken broth and use chicken bullion cubes instead (two cubes/cup of water). I like the taste better with the bullion cubes. Try it, it's really, really yummy!

Orange-Topped Chops

6 pork chops (1/2 in thick)

1 T vegetable oil
1 can (11 oz) mandarin oranges, drained
1/2 t ground cloves
Pepper to taste

In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer for 35 minutes or until meat juices run clear.
 
***Dan and I have had this several times. We usually use pork lion steaks not pork chops.