Thanksgiving Feast

Well I totally changed things up this year for my first major holiday without my hubby.  I hosted Thanksgiving for my family and my hubby's family.  It was just what I needed to get through the day and it was something we always wanted to do.  I made a turkey with all the trimmings for 20 and it was fun.  A lot of work and my sisters really pitched in and helped me.  I learned a lot about cooking for a crowd as well.  You don't need a pound per person in potatoes.  One potato per person is what I should have done.  We had so much left over :)

My brother-in-law deep fat fried 2 small 10 lb turkeys.  What I also learned is you do turkey breasts in the deep fat fryer, not 10 lb turkeys.  Well it was a learning experience. 

I used my mother's (and grandmothers) homemade stuffing recipe to fill my bird.  I will add that recipe soon.

The main course was my beautiful turkey. 

Thanksgiving Turkey
20 lb turkey
Stuffing
1 stick butter

Pull your frozen turkey out of the freezer at least 48 hours before you plan on fixing it. I put the turkey in the fridge in the garage on Monday night before Thursday's festivities. In the colder months, it is harder to defrost a turkey in the fridge in the garage.  I checked in Wednesday afternoon and realized it was still pretty solid.  I brought in into the house for 2 hours in the sink and then back into the fridge.  It was all ready for stuffing on Thursday morning.  Pull turkey out of fridge and place into sink in packaging.  Cut the packaging and pull turkey out and place into backing pan.  I placed mine on the wire rack in the big roasting pan.  Make sure your remove the "bags of goodies" from the head and tail of the turkey.  There will be 2 so make sure you get them both out before you put in the oven.  Mine had a plastic tab that held the legs together.  I removed one side to be able to stuff the bird.  Stuff with your stuffing and put the side back on to hold the legs together.  Melt the butter and baste the turkey with it.  I used a basting brush to brush the melted butter all over the turkey. This gives it the nice brown color you see above.  Bake the turkey according to the package directions.  350 degrees for 15 minutes per pound is what I usually plan for.  Remove from oven.  Remove stuffing and place in the bowl and slice turkey.  I use the dripping to make gravy as well. 

Enjoy!!  It is the easiest thing to cook ever.  It seems very intimidating but it's super easy. 

Turkey Breast in the Crock Pot

I decided it was time to clean out the big freezer chest in my garage.  I need to eat up the goodies in there.  I found all kinds of meat my hubby was always buying.  He would hit Jewel/Osco around 8:30pm a couple nights a week to scope out the reduced meat while picking up soda or adult beverages.  I haven't been that great about grilling with the horrible winter we had and know I need to use it all up.  I found a turkey breast in the bottom and decided I wanted to try it in the crock pot.  I had pinned several ways on Pinterest and figured what the heck.  I made mashed potatoes when I got home from work, warmed up the jar of turkey gravy I had and made a box of stuffing.  Not my grandma's good recipe but still it was great.  Plus, now I have leftovers that the kids will all eat.  Total win in my book.

Turkey Breast in the Crock Pot

4-6 lb turkey breast, defrosted  

2 can of chicken broth

1 onion, peeled and quartered

1/4 cup butter

salt and pepper, to taste

 

Wash and pat dry turkey breast. Sprinkle well with salt and pepper. Place breast side down in cooker.

Add onion and butter into cavity. Pour wine over top of breast. Cook 4-6 hours on high or 7-9 on low.

Blonde Brownies

You are required to bring a treat in for your birthday at work every year.  We have so much cake in the month of January with mine and both my girls birthdays that I wanted to make something besides cake.  I am not super big on brownies but these are so easy and so yummy

Blonde Brownies
2 1/4 c flour

2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups firmly packed brown sugar
3/4 c butter, softened
3 eggs
1 tsp vanilla
1 bag Chocolate Chips

Preheat oven to 350 degrees.  Grease 15x10 jelly roll pan.  (I use my pampered chef baking dish)
Combine flour, baking powder and salt in a small bowl.  Beat sugar and butter in a large mixing bowl until creamy.  Beat in eggs and vanilla; gradually beat in flour mixture.  Stir in chocolate chips.  Spread into prepared pan.  Bake for 20 to 25 minutes or until the top is golden brown.  Cool in the pan.  Do not cut until the last minute.  They are super moist this way.

Enjoy!

Chicken Enchilada's

It's Cinco de Mayo and I wanted to make something Mexican that I love.  This is my favorite enchilada recipe.  I threw this together really quickly and can't wait until this gets out of the oven to enjoy it.

Chicken Enchilada

Dished on my plate

1 can (10 3/4 oz) cream of chicken
1/2 c sour cream
1 Tb butter
1 medium onion, chopped
1 cup shredded cheddar cheese
1 T chili powder
2 cups cooked chicken
1 can chopped green chilies
Flour tortillas

Mix soup and sour cream.  Melt butter and add onion and chili powder.  Cook until onions are white.  Add chicken and chilies and 2 Tb soup mixture.  Spread 1/2 cup soup mixture in baking dish.  Spread about 1/4 cup chicken mixture in tortilla, roll up and place seam side down in dish.  Spread remaining soup over enchiladas.  Sprinkle cheese over the top.  Bake at 350 degrees for 25 minutes.

Forgot to take a photo before I dished it up!

Hissy Fit Dip

I got invited to a last minute casual get together with my group of friends and needed to come up with something easy.  The last time we all get together I brought a veggie tray and one of my friend's hubby was not happy.  "You always bring something bad for us.  I can always count on you bringing something fat-full. Do NOT bring something healthy again."  It made me laugh and realize I always bring appetizers and they are always something to indulge in.  I enjoy making something new each time and it's always gone when I do.  So this is what I found to bring and everyone loved it.

Hissy Fit Dip
1 lb sausage, browned and crumbled

Someone got to it before I got
my photo!

8 oz cream cheese, softened
16 oz sour cream
8 oz veletta, cubed
1 tsp worchestershire sauce
1 tsp onion salt
1 tsp oregano
1.5 cups shredded cheddar cheese

Mix all together except 1/2 cup of shredded cheddar cheese.  Spoon into a 9x9 baking dish and cover with remaining cheese.  Bake uncovered for 1 hour at 350 degrees.  Serve with tortilla chips.

Enjoy the "fat-fullness".

Grilled Veggies

They had a promotion at work to get you eating more fruits and veggies.  You signed up for a small/medium or large bag each week for 6 weeks of fresh fruits and veggies.  We got all kinds of beautiful produce and stuff I had never bought before.  We tried all kinds of new fruits and veggie and it was really good to try new things.  My kids were not too sure about it all but we did OK.

Grilled Veggies

My picture without mushrooms
 

1 Zuchinni
1 Squash
1 pkg mushrooms
1/2 sliced onion
1 red pepper
1 bottle of Italian dressing

Slice veggies and put them in a metal dish that can be placed on your grill.  Shake the dressing well and pour as much of the dressing onto the veggies so they are soaked.  Cover with foil and grill for 10 minutes or until veggies are translucent. 

I had an issue with my grill and threw them in the oven for 15-20 minutes and they were just as good. 

Enjoy!

Pistachio Pudding

My favorite thing to have at Easter is Pistachio Pudding.  My kids don't really like it and my hubby never did.  So when I would make it for myself, I would either eat it all myself or have to throw it out.  I always feel bad heading to my family Easter from out of town and can't bring something.  But this requires no cooking and I could throw it together once I arrived and I wouldn't eat all of it myself.  Its a win-win in my book.


Pistachio Pudding

1can crushed pineapple
1 cup mini marshmellows
1 tub cool whip
1 box pistachio pudding

Mix all the ingredients together and chill 2 hours before serving.  Make sure you mix very well because pineapple tends to sit in the bottom of the bowl. 

Enjoy!

Meatball Sub Sandwiches in Crock Pot

My son LOVES meatball footballs subs from Subway.  They were the featured sub in March and he ate them at least 4 times.  I knew I had to find a way to make some for him.  This was super easy and then I used the left overs to make good old fashioned Spaghetti and Meatballs the next night.  It was a great way to make 2 meals out of one night of cooking.

Meatball Sub Sandwiches

1 bag frozen home style meatballs
1 jar of spaghetti sauce
Package of Sub rolls
Shredded Mozzarella cheese

Place bag of meatballs in crock pot and pour spaghetti over top of meatballs.  Mix to coat.  Set on low for 4 hours or high for 2 hours.  Fill sub with meatball goodness and sprinkle with as much cheese as you need.  Enjoy!!

Bowtie Pasta with Sausage

I found this recipe on Pinterest and had to try it.  It was a pasta that used Sausage and not chicken or hamburger.  I had everything in my kitchen to make this and thought for sure my kids would love it.  My oldest two loved it.  My son picked the tomatoes out but at least he ate it.  My youngest ate all but the meat.  Fine by me.  I have been feeling like a short order cook these days.  With my hubby gone it's hard to cook for the 4 of us.  Nobody likes the same things and it makes me nuts some nights.  I am trying to get back to cooking for us and trying to find things they like that is healthy.

Bowtie Pasta with Sausage

1 package (16 oz) bow tie pasta

1 lb. mild bulk sausage

1.5 teaspoon garlic powder

1 can (14.5 oz each) diced tomatoes, partially drained

1.5 cups heavy whipping cream

1/2 teaspoon salt

1 cup shredded Parmesan cheese

Cook pasta according to package directions. In a separate pan, cook the sausage over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in the tomatoes, cream, salt, garlic and 1/2 cup shredded Parmesan cheese. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese.

Enjoy!

Prepped Chicken Breasts

I have found the easiest prep for me for any of my cooking is to have 2 cups of cooked and chunked chicken already to go in the freezer.  This has saved me more time than I can tell you.  I have done the all day "marathon" OAMC (Once a Month Cooking) days but this one little nugget has helped me with weeknight dinners more than anything else.

Prepped Chicken Breasts for the Freezer

1 - 3 or 5 lb bag of chicken breasts or tenders

Place chicken in a frying pan (chicken fryer) and cover with water.  Place lid on top and cook on medium for 20 minutes.  Flip after 10 minutes.  Once done, chop into bit size pieces.  Fill freezer safe plastic containers with chicken and LABEL with "2 cups cooked chicken" and date.  Can be stored up to 4 months in your freezer this way.

I use mine for every chicken recipe that I have.  It saves me during the week so much and makes it easy to cook my kids favorite Fettuccine Alfredo.

Sausage Bread

I had house guests for my first Thanksgiving hosting this year and I wanted to start the day off with a warm yummy breakfast.  This is one of my favorite breakfast recipes because it is so simple.  We've had it for bridal and baby showers for years.  I have used the frozen sausage crumbles before to save time and it makes it come together so easily.

Sausage Bread

2 pkgs of crescent rolls
1 lb sausage, cooked and crumbed
8 Eggs
1 cup shredded cheddar cheese
1 tsp garlic powder

In a glass 9x13 pan, unroll one package of crescent rolls and spread out on the bottom of the pan.  Pinch seams to seal them.  Place sausage on top of the crust and sprinkle with cheese.  Add garlic to whipped eggs and pour over the top of cheese and sausage.  Cover with the remaining package of crescent roll and bake at 350 degrees for 30 minutes.

Cut into squares and serve.

Enjoy!

7 Layer Salad

My sisters help me make this for Thanksgiving this year and I realized how easy it really is.  I decided to take it to a Christmas party at work and it was gone.  Which is a good thing because it does NOT keep well after mixed together.  I needed to take something that could feed a lot and was easy for a potluck.  It worked perfectly and everyone really liked it.

7 Layer Salad
1 head of lettuce, shredded
1 head of cauliflower, cut into pieces
1 medium onion, chopped
1 lb bacon, cooked and crumbled
1/3 cup cheddar cheese
2 cup mayonnaise
1/2 cup sugar

Place lettuce in the bottom of a LARGE bowl.  Layer each ingredient on top of the next in the list.  Mix mayo and sugar together and pour over the top of the top layer.  Make sure to spread all the way to the edges.  It seals the lettuce so it doesn't brown overnight.  Cover well and refrigerate overnight.  Right before time to serve, mix well.

Enjoy!

Grasshopper Pie

I made my standby Christmas Dessert for my work Christmas party again this year.  It is always a hit and just hits the spot.  I should make it for more than just Christmas but never do.  The minty taste is just perfect for the holidays.  I hope you enjoy!

Grasshopper Pie

Chocolate Pie crust
24 Marshmallows
1/2 c milk
4 TBL Cream de Mint
2 TBL Cream de Cocoa
2 cups of cool whip

Melt the marshmallows in milk.  Cool.  Add liquor and fold in cool whip.  Pour in crumb crust and freeze at least 4 hours to set the pie.

Defrost at least 20 minutes before time to serve.

Cinnamon Roll Casserole

I made this Christmas morning for my kids and it was a hit.  It made a lot so next time I will half the recipe.  They really liked it but we don't need to eat that much for breakfast :)  It was super easy to put together and I had all day to hang out so I thought I would try something new.

Cinnamon Roll Casserole

2 pkgs cinnamon rolls
1/2 c butter, melted
1/4 c sugar
2 eggs
1/2 c heavy whipping cream
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 c pecans, finely chopped
Icing from Cinnamon roll packages

In the microwave, melt butter along with sugar.  Once done, beat in eggs, cream, cinnamon, nutmeg and vanilla.  Open each can of cinnamon rolls.  Slice each roll into 6 pieces.  Toss each cut roll into egg mixture and toss to coat.  Then place the rolls into a greased 9x13 baking pan and spread out evenly.  Pour any of the remaining egg mixture over top of the rolls that look dry.  Sprinkle with pecans and bake at 350 degrees for 35-40 minutes.  Once done, warm cinnamon roll icing packets in microwave for 15 seconds and spread over top rolls.

Enjoy!!