Yummy Recipes

Pancetta-Wrapped Roasted Turkey

2013-10-28T12:09:00.001-04:00

Brine

1 cup kosher salt
1/2 cup crushed red pepper
2 garlic cloves, mashed
2 jalapeños, sliced
2 quarts hot water
One 13-pound turkey
6 quarts cold water

Rub

1 tablespoon chile powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 teaspoon garlic powder
1 teaspoon dark brown sugar
2 teaspoons ground black pepper
1 pound sliced pancetta

In a large bucket or pot, combine the salt, crushed red pepper, garlic, jalapeños and hot water and stir to dissolve the salt. Add the turkey, breast side down, then cover with the cold water so it is fully submerged. Cover and refrigerate the turkey for 12 hours.
Preheat the oven to 325°. Drain and rinse the turkey and pat dry. In a small bowl, combine the chile powder, salt, cumin, rosemary, thyme, garlic powder, brown sugar and black pepper. Rub the spice mixture all over the turkey. Place the turkey in a large roasting pan. Arrange about three-quarters of the pancetta over the breast, overlapping the slices. Secure the pancetta in several spots with toothpicks. Wrap the legs and thighs with the remaining pancetta, securing it with toothpicks.
Roast the turkey for about 4 1/2 hours, or until an instant-read thermometer inserted in the thigh registers 165°. After about 1 1/2 hours of cooking, cover the turkey loosely with foil as the pancetta browns. When the turkey is done, transfer it to a carving board and let rest for 30 minutes. Discard the toothpicks. Carve the turkey into slices and serve the crispy pancetta on the side.

Dead Man's Finger Sandwiches

2013-10-21T09:43:00.000-04:00

Thin sliced white bread, crusts removed

Soft margarine

Cream cheese or peanut butter

Almonds

Strawberry Jam

Gently flatten the slices of bread with a rolling pin to make them more pliable. Spread with a little margarine and some cream cheese or peanut butter. Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints. Trim the ends of the fingers into a 'V' shape and stick an almond on to each tip with a little cream cheese to form the nails. Now for the gruesome bit - add a dollop of strawberry jam over the end of the finger for the blood !

Halloween Spiders

2013-10-21T09:40:00.001-04:00

Prepare batter for vanilla or chocolate cupcakes, pouring batter into 2 1/2 mini muffin tins with paper liners. Once they are baked and cooled, ice mini cupcakes with meringue buttercream and coat icing with black sanding sugar.

Use cinnamon candy for eyes. For legs, attach 8 pieces of black licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.

Monster Meat Cornbread Bake (Casserole)

2013-10-21T09:37:00.002-04:00

2 tablespoons olive oil

2 large onions, chopped (2 cups)

1 medium red bell pepper, chopped

1 package (13.5 oz) turkey smoked sausage with pepper Jack cheese links, sliced

1 ½ cups mashed sweet potatoes

1/2 cup chicken broth

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 ½ cups shredded sharp Cheddar cheese (6 oz)

1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1/3 cup buttermilk

2 tablespoons butter, melted

1 egg

Heat oven to 400°F. In 12-inch cast-iron skillet, heat oil over medium-high heat. Cook onion and bell pepper in oil 4 minutes or until tender. Add sausage; cook 2 minutes. Stir in sweet potatoes, broth, salt and pepper. Remove from heat. Sprinkle with cheese.

2 In medium bowl, stir cornbread mix, buttermilk, butter and egg just until moistened. Spread over cheese and sausage mixture to within 2 inches of edges.

3 Bake 16 to 20 minutes or until top is golden brown.

Howling Wings

2013-10-21T09:33:00.003-04:00

30 chicken wing drummettes (about 3 lb)

1 can (7 oz) chipotle chiles in adobo sauce, chopped

1 cup zesty Italian dressing

1 jar (12 to 17 oz) caramel topping (3/4 to 1 cup)

Cut off excess skin from each drummette; discard. Place drummettes in large resealable food-storage plastic bag. Add chopped chipotle chiles and adobo sauce and dressing; seal bag. Turn bag to mix ingredients and coat drummettes. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.

2 Heat oven to 425°F. Place sheet of foil in bottom of broiler pan. Arrange drummettes on foil. Bake 15 minutes; drain if necessary. Meanwhile, to make sauce, transfer marinade from bag to 2-quart saucepan; stir in caramel topping. Heat to boiling over medium-high heat; reduce heat to medium-low, and simmer.

3 Reduce oven temperature to 375°F; brush drummettes with sauce and bake about 30 minutes longer, brushing every 15 minutes with sauce, until browned and juice is clear when thickest part is cut to bone (180°F). Serve drummettes with sauce.

Halloween Forked Eyeballs

2013-10-21T09:30:00.000-04:00

2 (11-ounce) bags white chocolate chips

12 doughnut holes

Semisweet chocolate chips

Tube of red decorator frosting

2 tablespoons vegetable oil

To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.

Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.

Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.

Sweet Monster Halloween Cupcakes

2013-10-21T09:27:00.002-04:00

2 dozen cupcakes from your favorite recipe

3.4-ounce box of vanilla-flavored instant pudding

green food coloring

1 cup of green melting candy (we used Wilton Candy Melts)

24 large marshmallows

skewers

waxed-paper-lined baking sheet

M&M's Minis

small serrated knife

chocolate frosting

black gel

2 green Tic Tac mints

Bake and cool 2 dozen cupcakes from your favorite recipe. Prepare a 3.4-ounce box of vanilla-flavored instant pudding. Stir in drops of green food coloring until you have a shade you like, then place it in the refrigerator to chill.

Next, microwave 1 cup of green melting candy (we used Wilton Candy Melts, available at party supply stores) for 1 minute at 50 percent power, then stir. If necessary, heat in 15-second intervals until completely melted. One at a time, spear 24 large marshmallows with a skewer and roll them in the melted candy, coating the sides. Set them on a waxed-paper-lined baking sheet, add M&M's Minis for eyes, and place them in the refrigerator to chill.

With a small serrated knife, remove a 1-inch-wide chunk from the center of each cupcake. Fill each hole with a tablespoon or so of the pudding, then spread chocolate frosting around each pudding hole.

Cover each pool of pudding with a chilled marshmallow. Add black gel facial features and 2 green Tic Tac mints for bolts.

Finally, top each monster head with a bit of frosting and muss with your finger or a fork. Keep the cupcakes chilled until serving time.

A Columbia, Ohio high school football player needs your help!!

2013-10-14T08:59:00.002-04:00

This kid has gone far and beyond for his team. Let's help show him some support in making player of the week. PLEASE take a second and vote for Jacob Kleinhenz (Columbia)!!!!

https://www.facebook.com/events/641629582525012/permalink/641640972523873/

Organic Zucchini and Squash Au Gratin

2013-08-28T07:58:00.002-04:00

6 tbsp butter

3 large Vidalia onions (sweet onions) cut sliced

1 pound zucchini (2 medium), sliced 1/4" thick

1 pound yellow squash (2 medium), sliced 1/4" thick

2 tsp sea salt

1/2 tsp black pepper

1/4 tsp freshly ground nutmeg

2 tbsp organic all purpose flour, rice flour, or oat flour

1 cup organic milk

2 slices bread (I used a real sourdough bread), toasted, cooled and ground up into fine bread crumbs

1/2-3/4 cup grated parmesan cheese

1 tbsp butter, melted to drizzle on casserole

Preheat oven to 400ºF oven.

In a large skillet that has a lid, preheat the pan over low heat.

Melt the butter and add onions and cook very slowly for 20 minutes or until soft and tender but not brown. By cooking very slowly the onions become sweeter.

When the onions are soft add the zucchini and squash, stir and place a lid on the pan and cook covered for 10 minutes, stirring occasionally.

After 10 minutes, remove lid and add the salt, pepper and nutmeg and cook another 5 minutes uncovered.

Stir in flour and milk and stir until bubbly and the sauce starts to thicken (about 2 minutes.)

Pour mixture into a ungreased 9"x13" dish.

Stir together the bread crumbs and parmesan cheese and sprinkle mixture onto casserole.

If desired drizzle a tablespoon or two of melted butter over the bread crumb mixture.

Bake for 20 minutes or until nice and bubbly and slightly browned.

Crispy Spaghetti with Zucchini and Herbs

2013-08-19T12:26:00.001-04:00

8 ounce(s) spaghetti

3 tablespoon(s) olive oil

1 small onion, finely chopped

Kosher salt and pepper

1 clove(s) (large) garlic, finely chopped

2 small (about 8 ounces) zucchini, grated

3/4 cup(s) chopped fresh-flat leaf parsley

1 ounce(s) (1/4 cup) grated Parmesan

Mixed green salad, for serving

Cook the spaghetti according to package directions.

Heat 1 tablespoon oil in a medium (about 10-inch) nonstick skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.

In a large bowl, toss the spaghetti with the onion mixture, zucchini, parsley, and Parmesan.

Wipe out the skillet and heat 1 tablespoon oil over medium heat. Add the spaghetti-zucchini mixture, spreading it evenly over the bottom of the pan and cook until the bottom is golden brown and crisp, 8 to 10 minutes.

Invert the whole thing onto a parchment-lined cookie sheet. Wipe out the skillet and heat the remaining tablespoon oil. Slide the spaghetti back into the skillet and cook until the underside is golden brown and crisp, 6 to 8 minutes more. Serve with a salad, if desired.

Slow Cooker Chicken Parmesan

2013-08-12T13:02:00.002-04:00

2-4 boneless, skinless chicken breast halves

1/2 cup plain bread crumbs

1/2 cup grated Parmesan cheese

1 tsp. Italian seasoning

1/4 tsp. ground black pepper

1/4 tsp. kosher salt

1 Tbs. olive oil

1 egg, beaten

4-6 slices mozzarella cheese

1 jar (28-ounces) favorite marinara sauce

Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.

In a medium bowl, beat egg. In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.

Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce.

Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta of your choice.

Slow Cooker Beef Stroganoff

2013-08-12T12:57:00.002-04:00

1 pound cubed beef stew meat

1 (10.75 ounce) can condensed golden mushroom soup

1/2 cup chopped onion

1 tablespoon Worcestershire sauce

1/4 cup water

4 ounces cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Blackberry Cobbler

2013-08-07T14:49:00.000-04:00

½ cup butter

1 cup all purpose flour

1 cup sugar

1 tbsp. baking powder

1/8 tsp salt

2/3 cup milk

16oz blackberries

Melt butter in a 2 quart casserole dish. Combine flour, sugar, baking powder, salt and milk in a small mixing bowl, mix well

Pour mixture over melted butter: do not stir. Spoon blackberries over batter; do not stir.

Bake at 350 for 45 minutes

Homemade Tomato Sauce

2013-08-06T13:57:00.001-04:00

4 large 16 ounce can San Marzano Tomatoes

olive oil

1 onion, quartered

1 carrot, peeled, left whole

3 garlic cloves, peeled left whole

fresh herb such as fresh Italian parsley or fresh basil

sea salt and black pepper

Squeeze all the juice out of the tomatoes. Either using a mesh collander or large food mill, separate the puree from the pulp and seeds. Set aside.

Put enough olive oil in pan to cover the surface. Add in onion, garlic, saute for 2-3 minutes. Remove garlic.

Add in tomato puree, and one can of water if it’s extra thick. Some tomatoes are more watery. Skip the water if you think it’s too liquidy.

Cook on low heat, semi-covered with lid, for two hours, stirring every twenty minutes. Adjust cooking time. If sauce thickens quickly, cut cooking time. Take out the onion and any herbs before serving.

Vodka Jello Shots

2013-07-05T09:47:00.004-04:00

3 oz Jell-O or other gelatin (any flavor, I prefer orange)

1 cup boiling water

1/2 cup (4 ounces) vodka – (I love using whipped)

1/2 cup cold water

Chill vodka and water mix. Add one cup boiling water in a bowl with jello mix. Make sure it all dissolves before adding chilled margarita/water mix.

Pour into molds or plastic shot glasses.

Refrigerate for at least 2 ½ hours or until solid.

Enjoy!

Margarita Jello Shots

2013-07-05T09:46:00.003-04:00

1 box of lime jello mix

1 cup of boiling water

1 cup of margarita (I bought margarita mix with tequila already added)

Chill margarita and water mix. Add one cup boiling water in a bowl with jello mix. Make sure it all dissolves before adding chilled margarita/water mix.

Pour into molds or plastic shot glasses.

Refrigerate for at least 2 ½ hours or until solid.

Enjoy!

Classic Creamy Coleslaw

2013-07-04T17:39:00.001-04:00

2 lemons

1/2 cup(s) mayonnaise

1/4 cup(s) sour cream

1 tablespoon(s) sugar

1 teaspoon(s) salt

1/2 teaspoon(s) black pepper

1/4 teaspoon(s) celery seeds, crushed

1 head(s) (large) green cabbage, about 3 lbs., thinly sliced, tough ribs discarded, 12 cups

4 whole(s) carrots, peeled and shredded

From lemons, grate 1 tsp. zest and squeeze 1/4 cup juice. In large bowl, with wire whisk, mix lemon zest and juice, mayonnaise, sour cream, sugar, salt, pepper and celery seeds until blended.

Add cabbage and carrots to dressing in bowl; toss to coat. Serve at room temperature, or cover and refrigerate for up to 4 hours.

Firecracker Ice Pops

2013-07-04T17:36:00.001-04:00

1/2 pound(s) (1 1/2 cups) strawberries, hulled and quartered

1/4 cup(s) sugar

1/2 pound(s) (1 1/2 cups) blueberries

1 1/4 cup(s) low-fat plain yogurt

In a food processor, purée strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, purée blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Berry Lemonade

2013-07-04T17:33:00.001-04:00

8 cup(s) cold water

2 cup(s) sugar

3 cup(s) (from 15 to 16 medium lemons) fresh lemon juice

3 strip(s) (3 inches by 1 inch each) lemon peel

1 cup(s) raspberries

1 cup(s) blackberries

Ice cubes

Seltzer or club soda

In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat.

Meanwhile, in food processor, pulse berries until pureed. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.

Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste; garnish with berries and lemon slices.

Red, White and Blue Strawberry Shortcake

2013-07-04T17:29:00.002-04:00

Celebrate the 4th of July with this yummy dessert!!

1 (18.25 ounce) package yellow cake mix

1 (8 ounce) container frozen whipped topping, thawed

1 pint blueberries, rinsed and drained

2 pints fresh strawberries, rinsed and sliced

Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.

Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Cherry Pineapple Dessert

2013-06-18T13:18:00.000-04:00

1 can cherry filling
1 can crushed pineapple
1 box yellow cake mix
1 stick of butter
1/2 cup crushed walnuts (optional)

Mix cherry filling and crushed pineapple together. Scoop into a, i prefer, glass baking pan. Sprinkle cake mix on top. Heat butter until its melted then pour evenly on top of cherry/pineapple mixture. Bake at 350 for about 40-45 minutes. If you add walnuts, bake for 30, then remove from oven and add walnuts and bake for 10-15.

Spare Rib Rub

2013-06-14T16:40:00.002-04:00

1 cup brown sugar, dark

1/2 cup paprika

2 tablespoon salt

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

Combine all ingredients. Store in an air tight container in a cool, dark place.

Homemade BBQ sauce

2013-06-12T14:23:00.001-04:00

1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipotle peppers in adobo sauce
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs

Pineapple Sweet and Sour Chicken

2013-04-26T10:47:00.001-04:00

12 ounces frozen Banquet® Popcorn Chicken

1 pkg (16 oz each) frozen bell pepper stir-fry vegetables

2 cans (8 oz each) pineapple chunks in juice, drained, 1/4 cup juice reserved

2/3 cup La Choy® Sweet and Sour Sauce

2 tablespoons La Choy® Soy Sauce

Prepare chicken according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. Add frozen vegetables and reserved 1/4 cup pineapple juice to skillet.

Bring mixture to a simmer. Reduce heat, cover and cook 2 minutes or until vegetables are crisp-tender.

Add pineapple, sweet and sour sauce and soy sauce to skillet; stir to combine. Heat 2 to 3 minutes or until sauce is thickened slightly. Add hot chicken to mixture; stir gently.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

2013-04-24T15:08:00.002-04:00

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll chicken breast up to conseal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

you can sub turkey bacon for the bacon, and a low fat cream cheese to make this healthier !!