*Christmas Collection*
2 -8 oz cubes cream cheese
1 -ready made graham or cookie pie crust
1/3 cup sugar
1 -can whole cranberries
1. Place 2 cubes of cream cheese, softened in a large bowl. Add 1/3 cup sugar and whip until well blended. Then add the can of whole cranberries. Fold them in.
2. Pour cream cheese mixture into ready made pie crust. Refrigerate until set.
(Source: Amanda from work :) -her creation & google+ photo)
*I am doing a collection of recipes from my viewers-if there are any recipes that you the viewers would like contribute, please email me at kathygreer 48@gmail.com
(photo-google+)
*Thanksgiving Collection*
ACTIVE: 35 min *TOTAL: 22 hr (includes brining) *SERVES: 12-16
FOR BRINE
3 cups apple juice or cider
2 gallons water
1-1/2 cups kosher salt
2 cups packed brown sugar
+Leaves of 4 fresh rosemary
sprigs
5 cloves garlic, minced
3 TB tricolor peppercorns
5 bay leaves
+ Zest of 3 oranges, removed
in strips with a Peeler
FOR TURKEY
1 (18-to-20 lb) turkey (save
the neck and giblets
for gravy)
1/2 cup (1 stick) butter,
softened
+ Zest of 1 orange, removed
in strips with a peeler and
thinly sliced
+ Leaves of 2 fresh rosemary
sprigs, minced
+ Kosher salt and freshly
pepper
1. Combine all brine ingredients in a very large pot. Bring to a boil, then turn off heat and allow to cool completely. Put turkey in another very large pot or brining bag and poured cooled brine solution right over turkey. If turkey needs more liquid to be submerged, add up to 6 cups cold water. Seal bag or cover pot tightly and refrigerate 16 to 18 hours. If turkey is not fully submerged.
2. Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak 15 minutes to remove excess salt. Pat turkey dry.
3. Preheat oven to 275 degrees and position a rack on lowest level.
4. Put turkey, breast side up, in a roasting pan, tucking wings under body. Cross legs and tie with kitchen string. Cover turkey with heavy-duty aluminum foil, making sure foil is tucked under pan. Roast turkey 10 minutes per pound.
5. Meanwhile, make rosemary-citrus butter. Combine butter, orange zest, and rosemary in a bowl. Season with salt and pepper.
6. Remove foil and smear rosemary-citrus butter all over skin of turkey. Insert a meat thermometer into turkey thigh, increase oven temperature to 350 degrees, and put turkey back in oven, uncovered. Baste with juices and butter from bottom of pan every 30 minutes, and roast until thigh temperature registers 165 degrees.
7. Remove from oven, cover with foil, and let rest 15 to 20 before serving.
NOTE: Place fruit around platter if desired.
(Source: dash magazine & google+ photo)
*Thanksgiving Collection*
ACTIVE: 30.min * TOTAL: 50 min (plus overnight drying) * SERVES: 16-20
1 loaf or round of corn bread
1 loaf French or Italian bread
1 loaf ciabatta or other crusty artisian bread
1/2 cup (1 stick) butter
1 large onion, chopped
5 stalks celery, chopped
6 cups low-sodium chicken broth, plus more if necessary
1/2 bunch parsley, chopped
1/2 tsp dried basil
1/2 tsp dried thyme
1 TB minced fresh rosemary
+ Kosher salt and freshly ground pepper
1. The day before Thanksgiving, cut corn bread, French or Italian bread, and ciabatta into 1-inch cubes. Lay all bread on baking sheets and leave on counter to completely dry out.
2. When ready to make dressing, preheat oven to 375 degrees. Melt butter in a large skillet over medium-high heat. Throw in onion and celery, and stir 4 to 5 minutes, until soft.
3. Pour in chicken broth, then add parsley, basil, thyme, and rosemary. Season with salt and pepper. Stir and let cook another couple minutes, then turn off heat.
4. Combine all dried bread cubes in a huge bowl. Spoon broth mixture over top using a ladle. Keep adding broth mixture, tossing as you go, until it's all mixed in.
5. Add more salt and pepper, toss it around, and taste to check seasoning. If you prefer moister dressing, splash in a little more broth until it reaches a consistency you like. Pile dressing into a large casserole dish. Bake, uncovered, until golden, 20 to 25 minutes. Serve hot.
(Source: dash magazine & photo also)
*Thanksgiving Collection*
ACTIVE: 15 min *TOTAL: 1 hour *SERVES: 12-16
5 lb russet or Yukon gold potatoes, peeled and chopped
1 cup (2 sticks) butter, cut into pieces, plus more for dish and topping
1 (8-oz) package cream cheese, softened
1/2 cup half-and-half
1/2 cup heavy cream
1/2 tsp seasoned salt, plus more to taste
1/2 tsp kosher salt, plus more to taste
1 tsp pepper, plus more to taste
1. Put potatoes in a large pot. Cover with water and boil over high heat 20-25 minutes, until fork-tender. Drain, then put back in pot. Over low heat, mash potatoes 2 to 3 minutes, until mostly smooth, allowing steam and excess moisture to escape.
2. Add butter, cream cheese, half-and-half, heavy cream, seasoned salt, salt, and pepper. Use masher to combine all ingredients until totally smooth. Spread potatoes in a buttered casserole dish, smoothing out surface. Cover and refrigerate up to 2 days.
3. When ready to bake, preheat oven to 350 degrees. Dot top of potatoes with more butter. Bake until piping hot and golden brown on top, 25 to 30 minutes.
(Source: dash magazine & photo also)
