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BUTTERFINGER CANDY 11-2-19 Top of page
2 cups candy corn, chopped
2 cups peanut butter
Melt candy and peanut butter together in microwave. Pour into waxed or greased 9x13" or 8x8" pan. Top with melted chocolate. Let cool and cut.
SUGAR COOKIE MARTINIS (From delish.com) 11-2-19
1/2 cup whole milk
1/4 cup Baileys
2 oz. vanilla vodka
2 oz. amaretto
Ice
For the rim
1/2 cup vanilla frosting
1/4 cup sprinkles, plus 1 tsp., divided
Pre-made sugar cookie dough
Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to 1/4” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool. Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles. In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.
ROAST TURKEY (From seriouseats.com, Not given) 11-9-19 Top of page
1 (14 to 16 lb.) frozen young turkey
1 gallon vegetable broth, homemade or canned
1 cup kosher salt
1/2 cup packed brown sugar, light or dark
1 tbsp. black peppercorns
1 1/2 tsps. allspice berries
1 1/2 tsps. candied ginger, chopped
1 gallon water, iced
For roasting:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38° tops. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine. The eve before roasting, combine the brine and iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use is as an ottoman. Target brine time: 12 hours; flip the bird once about halfway through. Roasting day: Heat the oven to 500°. Remove the bird from the brine and rinse inside and out. Discard brine. Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels. Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like. Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes. Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°. Roast until the thermometer registers 155°, about 2 1/2 hours. Remove from the oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.
TURKEY BRINE (Variation of CHICKEN BRINE 7-27-19) 11-9-19
1 gallon water
1 - 1 1/2 cups kosher salt
1 1/2 cups brown sugar
cloves
fresh herbs
cinnamon
onion powder
allspice
nutmeg
paprika
Heat until salt and sugar dissolves. Remove guts from turkey. Cool brine. Place turkey in bucket and add brine. Place bucket a location that is 40° or less. Turn bird halfway through. Rinse, dry and warm slightly before oiling bird. Season. Tie back legs and wings. Place in 500° oven for 30 minutes, breast side up. Place foil tent over breast after 30 minutes and reduce heat to 350° and cook for 2-3 hours until done.
SUGAR COOKIE MARTINIS (From delish.com 11-2-19) 11-9-19
1/2 cup whole milk
1/4 cup Baileys
2 oz. vanilla vodka
2 oz. amaretto
Ice
For the rim
1/2 cup vanilla frosting
1/4 cup sprinkles, plus 1 tsp., divided
Pre-made sugar cookie dough
Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to 1/4” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool. Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles. In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.
CHEESY CORN AND MACARONI CASSEROLE 11-9-19
1 stick butter or margarine
1 can whole kernel corn, undrained
1 can cream style corn
1/4 of a large block Velveeta
1 cup dry macaroni
Place stick of butter in casserole dish and melt in oven while preheating to 350°. Cube cheese and add ingredients to casserole. Bake for 1 hour stirring a couple times during baking. Double ingredients for a 9x13" pan.
MOSCOW MULE 11-16-19 Top of page
2 oz. vodka
6 oz. ginger beer
simple syrup, as needed
lime juice, to taste
crushed mint
Combine in glass with ice and add mint leaf for garnish.
SCALLOPED OYSTERS (From countryliving.com) 11-16-19
4 tbsp. (1/2 stick) unsalted butter
2 leeks, trimmed, halved lengthwise, and thinly sliced
1 tbsp. flour
1/2 cup dry vermouth
1/2 cup heavy cream
2 (16 oz.) containers fresh oysters, drained, reserving
2 tbsps. brine
20 premium Saltines, crushed (about 1 cup)
Preheat oven to 350°. Melt butter in a large skillet over medium heat. Add leeks and cook, stirring occasionally, until tender, 6 to 7 minutes. Add flour and cook, stirring, 1 minute. Add vermouth and cook, stirring, until thickened and bubbly, 2 to 3 minutes. Add cream, return to a simmer, then remove from heat. Fold in oysters and brine. Transfer mixture to an 11x7" baking dish and top with Saltines. Bake until golden brown and bubbling around the edges, 40 to 45 minutes. Let stand 5 minutes before serving.
BRUSSELS SPROUTS 11-16-19
Cut bottoms off brussels and cut in half. Toss with olive oil, salt, pepper, garlic and place on pan. Bake at 350° for 30 minutes.
UNCOOKED MACARONI AND CHEESE (same as Debbie's Mac and Cheese 6-29-19) 11-16-19
For 8x11" pan
2 boxes macaroni noodles
4 cans creamed corn
1 jar double cheddar cheese sauce
large chunk velveeta cheese, cubed
Add noodles, corn and cheese sauce to pan. Top with cheese cubes. Bake at 350° for 1 hour. French onion soup over the top is optional.
SCALLOPED EGGS (3-3-18) 11-16-19
Boil the eggs. Cool. Peel. Put the whites in a baking dish. Set yolks aside. In a sauce pan, melt 1/2 stick butter. When melted, add enough flour to make a thick white paste. Add salt, pepper and garlic salt. Add the yolks (not said, but assumed) and desired amount of Velveeta cheese and stir until all is melted. Add milk until sauce is desired consistency. Pour over the egg whites in baking dish. Bake for about 45 minutes at 350°.
No show 11-23-19 Top of page
LEFTOVER MASHED POTATO PIZZA (From foodnetwork.com) 11-30-19 Top of page
5 oz. slab bacon, finely diced (about
1 cup)
1 1/2 lbs. prepared pizza dough,
at room temperature
All-purpose flour
Olive oil, for drizzling
Kosher salt and freshly ground
black pepper
3 cups leftover mashed potatoes,
slightly warm
1 1/2 cups shredded mozzarella
(about 5 ounces)
1/2 leek (white and light green
parts only), very thinly sliced
1 clove garlic, minced
1/2 cup freshly grated Parmesan
or Pecorino Romano cheese (about 1 ounce)
12 fresh basil leaves
Crushed red pepper flakes, optional
Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch round on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt and pepper. Slip the dough onto the preheated stone and cook until just set, about 4 minutes. Using the peel, remove the dough from the oven and spread half of the mashed potatoes over the top, leaving about a 1-inch border around the side. Season with salt and pepper. Then sprinkle half of the cheese on top and top with half of the bacon, leek and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
LEFTOVER TURKEY ENCHILADAS 11-30-19
Debone and marinade leftover turkey in enchilada sauce in a bowl overnight. Grease a 9x13" baking dish. Pour a little enchilada sauce over the bottom of dish. Fill corn or flour tortillas with turkey, green onion, cheese, sauce and any other desired toppings. Roll up and hold with toothpick and cover with more enchilada sauce and top with cheese. Bake. Remove from oven and let sit for a bit. Top with lettuce, sour cream, guacamole and black olives.
LEFTOVER STUFFING WAFFLES (From foodnetwork.com) 11-30-19
Vegetable oil, for the waffle iron
4 1/2 cups crumbled leftover stuffing
1/4 cup chopped fresh parsley
2 large eggs, beaten
2 cups leftover mashed potatoes,
warm
1/2 cup leftover gravy, warm
1/4 cup leftover cranberry sauce
Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil. Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture. Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.
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