(Source: bettycrocker.com & photos also & courtesy of Evana & Jim & huffingtonpost.com)

****CLASSIC CRANBERRY SAUCE!!

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Classic Cranberry Sauce

1

Rinse 12 ounces (about 3 1/2 cups) cranberries.

2

Bring 2 cups sugar and 2 cups water to a boil.

3

Add cranberries and boil for 5 minutes.

4

Stir until cranberries start to pop. Cover and refrigerate for 3 hours.

You can use fresh or frozen cranberries interchangeably in our classic recipe; if you’re using frozen, just be sure they aren’t in a syrup.

 

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim & veganosity.com & simply recipes.com)

****FIX A GRAVY IN TROUBLE!!

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Fix a Gravy In Trouble

Greasy?

Place a slice of fresh bread on top of the fat for a few seconds to absorb it; remove bread before it breaks into pieces. 

Lumpy?

Pour into food processor and process until smooth, or press gravy through a strainer; return to saucepan and heat.

Too thin?

Dissolve 1 tablespoon flour in 2 tablespoon water; stir into gravy with fork or wire whisk. Boil and stir 1 minute.

Too pale?

Stir in browning sauce, soy sauce or Worcestershire sauce in color (start with 1 teaspoon).

Too salty?

Add a raw peeled potato, cut into eighths; cook and stir 5 to 10 minutes, then remove potato pieces.

 

••••6 WAYS TO BEAUTIFY YOUR PIE🍒🍌🍎🍓🍍🍅🌽🍋🍫!!!••••

(Source: bettycrocker.com & photos & Google+ photos & courtesy of Evana & Jim & foodaffair.com)

****6 WAYS TO BEAUTIFY YOUR 

****PIE!!

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****PIES!! PIES!! AND MORE PIES!!

6 WAYS TO BEAUTIFY A PIE

••••CONFETTI CORN🌽🌶!!••••

(Source: bettycrocker.con & photos also & courtesy of Evana & Jim)

****CONFETTI CORN!!

Prep Time

15 MIN

Total Time

15 MIN

8 Servings

Ingredients 

1 cup water 

6

cups frozen corn

1

medium red bell pepper, chopped (1 cup)

4

oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes

1/4

cup fat-free half-and-half

1/2

teaspoon salt

1/4

teaspoon pepper 

2

tablespoons grated Parmesan cheese

2

medium green onions, sliced (2 tablespoons)

Directions 

• 1 In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
• 2 Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.
  
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••••BRINED WHOLE TURKEY🦃!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****BRINED WHOLE TURKEY!!

Prep Time

15 MIN

Total Time

12 HR 30 MIN 

14 SERVINGSIngredients 

2

gallons cold water 

2

cups kosher salt or 1 cup table salt

1

whole turkey, not prebasted (12 to 14 pounds), thawed if frozen 

1

medium onion, cut into fourths 

1

medium carrot, coarsely chopped 

1

medium celery stalk, coarsely chopped

1

teaspoon dried thyme leaves

3

tablespoons unsalted butter, melted

Directions 

• 1 Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
• 2 Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
• 3 Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
• 4 Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
• 5 Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
• 6 Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
  
  
  
   

 

••••TURKEY ROASTING TIMES🦃!!••••

(Source: bettycrocker.com & photo also & courtesy of Evana & Jim & simplyrecipes.com)

****TURKEY ROASTING TIMES!!

 

 

 

••••MACARONI AND CHEESE HAM PIE🐷🧀!!••••

(Source: Bettycrocker.com & photos also & courtesy of Evana & Jim)

****MACARONI AND CHEESE 

****HAM PIE!! YUM!!

Prep Tim15 MIN

Total Time  1 HR 10 MIN

6 servings

3 cups shredded cheddar cheese (12oz)

1 cup cubed cooked ham (can use spam)

1

cup uncooked macaroni noodles (3-1/2 oz)

2 1/4

cups milk

2

eggs

1/2

cup original Bisquick baking mix

1/4

teaspoon salt

Chopped fresh parsley, if desired

Directions 

• 1 Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.
• 2 In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.
• 3 In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.
• 4 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.
  
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MACARONI AND CHEESE HAM PIE