Sweet Potato Cobbler

Ingredients:

2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
3-1/2 cups water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, cubed

PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
2 tablespoons butter, melted
4 teaspoons sugar
Whipped cream, optional

Directions:

In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain, reserving 1-1/2 cups cooking liquid. Layer potatoes in a greased 13-in. x 9-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.

For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400° for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream if desired.

Yield: 10-12 servings.

www.tasteofhome.com

Upside Down Turkey

Ingredients:

I used a 12 lb turkey, thawed
1/2 sweet onion
Salt & Pepper
2 Bay leaves
4 sprigs (or 2 Tbsp) Rosemary
4 sprigs (or 2 tbsp) Thyme
Dried flaked onion (optional)
Olive oil

1. If the turkey has been refrigerated, bring it to room temperature before cooking. Have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan.

2. Make sure you remove the neck and gizzards before cooking. Wash out the turkey with water, then pat the turkey dry with paper towels.

3. Rub the inside cavity of the turkey with salt & pepper. Quarter the onion and stuff it inside the cavity, along with bay leaves, 1/2 of your rosemary, and 1/2 of your thyme.

4. Rub olive oil all over the outside of the turkey. Sprinkle with remaining herbs (and dried onion) generously all over the outside of the turkey.

5. Place your prepped turkey BREAST DOWN on a rack placed inside a sturdy roasting pan (not recommended to use a foil pan).

Put the turkey in the oven. Cooking times vary depending on weight of the bird; the rule is 15 minutes per pound.

6. Start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 3 hours.

7. You know the turkey is done when the thermometer reads 165°F for the white meat (breast) and 175°F for the dark meat (thighs and legs). Insert your thermometer in the thickest portion of the bird, deep but not touching bone. The juices should be clear, no pink whatsoever.

8. Once its done, let the bird rest for about 20 minutes. This will seal in all your juices!

By Little Mom on the Prairie

Caramel Apple Sangria

Ingredients:

1 750 ml bottle of pinot grigio (or your favorite mild white wine)
1 cup caramel flavored vodka
6 cups apple cider
2 medium apples, cored and chopped

Directions:

1 Stir the wine, vodka, and apple cider together in a large pitcher.

2 Add the chopped apples to the pitcher, or to individual glasses.

3 Serve the sangria over ice.

www.justapinch.com

Apple Pie Moonshine

INGREDIENTS:


2 quarts apple juice
2 quarts apple cider
1 cup brown sugar
1 cup sugar
3 cinnamon sticks
2 cups Everclear alcohol (pure grain alcohol 190 proof)
1 cup whipped cream vodka (Pinnacle)



DIRECTIONS:

Pour apple juice and apple cider into a large pot and heat on medium-high. Stir in both sugars and simmer the mixture for 20 minutes, stirring occasionally. In the last 5 minutes add the cinnamon sticks. After 20 minutes, remove from heat and allow to cool.

When liquid is completely cooled add Everclear and the whipped cream vodka.

Remove cinnamon sticks before refrigerating the drink. Place mixture in large pitcher or beverage container in the refrigerator.

www.food.com

The Juiciest Turkey Burger

Ingredients:

1 lb lean ground turkey {93/7}
1 large egg
salt & pepper, to taste
1 teaspoon dried parsley
1/4 teaspoon poultry seasoning
1 tablespoon cold milk
2 tablespoons cold butter
4 slices American cheese
any other burger toppings desired: pickles, lettuce, tomato, onion, etc
4 soft sesame burger buns

Directions:

Place turkey into a large bowl with egg, salt, pepper, parsley, poultry seasoning and milk. Stir to combine. {Mixture may seem a little wet, but once it starts cooking, the egg will help hold it's shape together.}

Preheat indoor griddle to medium-medium high heat.

Divide meat into 4 even patties. Cut butter into skinny half tablespoon pats. Press butter into the center of each patty forming the meat around it.

Spray griddle pan with nonstick cooking spray and place each burger down onto the griddle. Cook about 4 minutes per side or until browned and completely cooked. Feel free to melt cheese on top of each burger. {Place cheese onto cooked side of the burger and cover with a large pot lid or foil for 1 minute to melt cheese.}

Remove burgers and place onto buns. Top with any desired toppings and condiments and serve.

Found @ Lauren's Latest

Roasted Brined Turkey with Cider Gravy

Ingredients:

8 cups cold water
2 cups apple cider
1/2 cup salt
1/2 cup sugar
4 McCormick Gourmet™ Bay Leaves, Turkish
1 turkey breast, fresh or frozen, thawed (5 to 6 pounds)
1/2 cup (1 stick) butter, slightly softened
1 teaspoon McCormick Gourmet™ Thyme
1 teaspoon McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Sage, Rubbed Dalmatian
1/4 cup (1/2 stick) butter
6 tablespoons flour
1 teaspoon McCormick Gourmet™ Thyme
1 teaspoon McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Sage, Rubbed Dalmatian
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 cups Kitchen Basics® Original Turkey Stock Substitutions
1 cup apple cider

Directions:


For the Brined Turkey, mix water, apple cider, salt, sugar and bay leaves in 6-quart container or tall stockpot. Stir until salt and sugar are dissolved. Place turkey breast in brine. if necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.

Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry. Place turkey on rack in foil-lined roasting pan.

Mix butter, thyme, rosemary and sage in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey. Cover loosely with foil.

Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Cover loosely with foil. Let stand 15 minutes.

Meanwhile, for the Cider Gravy, melt butter in medium saucepan on medium heat. Add flour and seasonings; cook and stir 1 to 2 minutes or until golden brown. Gradually whisk in stock and cider. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened.

Serve turkey with gravy.

www.McCormick.com

1950's Paper Bag Chicken

Ingredients:

1 whole chicken
1 tsp salt
1 tsp garlic salt
1 tsp pepper
2 tsp paprika
1 brand new, large brown paper bag


Direction:
Preheat oven to 350 degrees.

Rinse chicken inside and out and pat dry with paper towels.

Mix together spices and flavorings. Sprinkle this on chicken, both inside and out.

Place chicken in bag. Roll up end tightly to seal. Place bag on cookie sheet and put in oven. Bake for 1 1/2 hours. Remove from oven and let sit for 5 minutes before opening.

Serve hot or cold.

www.justapinch.com

Chuck Wagon Chili

Ingredients:

2 lb. beef stew meat
1 onion
2 cloves garlic
2 (16 oz.) cans tomatoes
1/3 c. chili powder
2 tsp. ground cumin
1/4 tsp. cayenne pepper
Salt
19 oz. can kidney beans, about 2 c. cooked
Sour cream & fresh coriander for garnish, optional

Directions:

Cut beef into approximately 1 inch cubes. Peel onion and garlic and combine with 2 cups water in a blender or food processor. Whirl until vegetables are chopped fine. In a Dutch oven, combine beef, onion and garlic liquid, tomatoes, chili powder, cumin, cayenne and 2 teaspoons salt. Break up tomatoes with the side of a spoon. Bring to a boil, cover, reduce heat and simmer until meat is falling apart tender, 3-3 1/2 hours.

For a thicker chili, uncover for the last hour. Drain and rinse kidney beans. Add to chili and heat through, about 10 minutes. Taste for seasoning and add salt if needed.

Garnish with sour cream and coriander, if desired.

www.cooks.com

Easy Fried Potatoes and Onions

INGREDIENTS:


1 large onion, peeled and thinly sliced
2 tablespoons butter
1 tablespoon olive oil
4 potatoes (baked or boiled and cooled)
salt and pepper

DIRECTIONS:

Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.

Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.

Return the onion to the pan, toss and season. Serve warm.

www.food.com

Hot Buttered Fried Creamed Corn

Ingredients:

6 ears corn
3 slices bacon
2 tablespoons butter
1 tablespoon flour
1 cup evaporated milk, warmed
salt, to taste
pepper, to taste

Directions:

Cut the kernels off the ears.

Heat a large skillet over medium-high heat, add bacon and fry until crisp. Drain on paper towels and crumble. In the drippings in the pan, saute the corn kernels until lightly browned. Add the butter and heat until melted. Stir in the flour until smooth and gradually stir in the evaporated milk. Stir in the crumbled bacon and cover and cook until the sauce is thickened, about 10 minutes. Season.

www.cdkitchen.com

Baker's Germans Sweet Chocolate Cake

Ingredients:

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Coconut-Pecan Filling and Frosting

Ingredients for Frosting:

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans

Directions:

Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and nuts; mix well. Cool to desired spreading consistency.


Directions for Cake:

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

www.kraft.com

Awesome Baked Ham

INGREDIENTS:

15 lbs whole bone-in ham
1 lb brown sugar
1⁄2 cup yellow mustard
aluminum foil


DIRECTIONS:

In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick "paste".

Take all wrappers off of ham and trim away excess fat.

Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.

Place ham on foil and spread brown sugar/mustard paste on top.
Fold and seal foil.

Do not open again until ham is done.

Bake at 350° for 4 hours.
Let set for about 1 hr then carve.

www.food.com

Grandma's Egg Custard Pie

INGREDIENTS:


1 (9 inch) unbaked pie shells, deep dish
3 eggs, beaten
3⁄4 cup white sugar
1⁄4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1⁄2 cups scalded whole milk
1⁄4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)



DIRECTIONS:

Preheat oven to 400 degrees F.

Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.

Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.

Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.

www.food.com

Classic Chess Pie

INGREDIENTS:

2 cups sugar
2 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1⁄4 tsp. salt
1⁄2 cup butter, melted
1⁄4 cup milk
1 Tbsp. white vinegar
1⁄2 tsp. vanilla extract
4 large eggs, lightly beaten

INSTRUCTIONS:

Preheat oven to 425°. Line pie shell with aluminum foil or parchment paper, making sure it extends over the edge of the crust. Fill with pie weights or dry, uncooked rice or beans.


Bake at 425° for 4 to 5 minutes or until pie shell no longer looks wet.

Carefully remove foil and weights, and bake 2 to 3 more minutes or until crust looks dry and golden. Cool on wire rack.

Reduce oven temperature to 350°. Whisk together sugar, cornmeal, flour, and salt in a large bowl. Whisk in melted butter, milk, vinegar, and vanilla. Whisk in eggs. Pour mixture into piecrust.

Bake at 350° for 50 to 55 minutes or until set, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

The Southern Living Community Cookbook

Utterly Deadly Southern Pecan Pie

Ingredients:


4 eggs
1 1/4 c. southern cane syrup (or dark Karo)
1 1/2 c. broken or whole pecans
1 c. sugar
4 tbsp. butter
1 tsp. vanilla

Directions:

Boil sugar and syrup together 2 or 3 minutes. Beat eggs, not too stiff.

Pour hot syrup in slowly, stirring. Add butter and vanilla. Put pecans in pie shell, pour syrup over top. Bake in moderate oven about 45 minutes or until set.

www.cooks.com

Never-Fail Pecan Pie

Ingredients:

1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 eggs, well beaten
1 cup dark corn syrup
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked pastry shell (9 inches)

Directions:

In a large bowl, combine the sugar, flour, salt, eggs, corn syrup and vanilla. Stir in pecans. Pour into pastry shell. Cover pastry edges with foil to prevent excess browning.

Bake at 350° for 30 minutes. Remove foil and bake another 15 minutes or until golden brown. Cool on a wire rack.Yield: 6-8 servings.

Originally published as Never-Fail Pecan Pie in Reminisce Spring 1991

www.tasteofhome.com

No Fail Pound Cake

INGREDIENTS:

1/2 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2/3 cup water
1 (8 ounce) container sour cream
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.