Feeding the Jacksons: November 2012

Tuesday, November 20, 2012

Buffalo Chicken Salad

It's two days before Thanksgiving and I wanted something quick and healthy, Mark remembered this recipe from our Medifast days.

Ingredients:
2 1/2 Cups chopped romaine lettuce
5 ounces cooked Boneless skinless lean chicken breast, Chopped
1 Tablespoon Franks Redhot Original Cayenne Pepper Sauce
1 Tablespoon reduced fat Parmesan-style grated topping
1/4 cup chopped celery

Directions: Place chicken in a small microwave safe dish top with hot sauce and Parmesan. Stir until coated and then heat for 45 seconds. Place lettuce and celery in a bowl and then top with chicken mixture.

Of course I do this for the whole family so I don't really measure. But this is one the whole family likes.

Tuesday, November 13, 2012

Thanksgiving Main Dish and Sides.

Turkey

Thinking about the Turkey makes me remember Sally Armstrong and Family, this is where I got the recipe and have been doing my turkey that way for at least 10 years.

Take Turkey depending on size melt butter I do about a cup since my turkeys are pretty big, I put butter all over the outside and any left over I put in the cavity of the turkey. Next I do the same with mustard, and finally I put spicy v-8 all over the outside and some inside the cavity. The Armstrong's don't but I put my turkey in the bag, but I do as Terry did and put the Turkey breast down. I follow the directions on the bag for time and use the temperature 350.

Cornbread Stuffing

My families favorite side and I double it. I put the doubled recipe on here. I just made my stuffing and realized I didn't have enough broth 1/2 cup more should do it.
2 cups chopped celery with leaves
1cup chopped onion
11/2 cups broth
2 beaten eggs
2 teaspoons poultry seasoning
2 teaspoons sage
12 Cups coarsely crumbled corn bread
2lbs cooked, drained and crumbled sausage ( if I don't buy the spicy sausage I put 1 teaspoon crushed chili pepper)

In small saucepan cook chopped celery and onion, covered in chicken broth till vegetables are tender, about 5 min. Do not drain.

In large bowl combine eggs, poultry seasoning sage and vegetables with broth. Add cornbread toss lightly to mix. If desired add extra 1/4 cup of broth for a moist stuffing.

In a 9 x 14 sprayed baking dish put in mixture and cover with foil. Bake at 400 till heated through 25 to 30 minutes. Uncover the last 5 min to brown slightly.

As I was making my stuffing I realized I was out of poultry seasoning I looked a recipe up and thought it was amazing so I included it here .http://www.food.com/recipe/homemade-poultry-seasoning-23966

2 teaspoons ground sage
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3/4 teaspoon ground rosemary
1/2 teaspoon nutmeg
1/2 teaspoon finely ground black pepper
Directions:

1 Mix all ingredients thoroughly.
2 Store in a clean used spice bottle.
tightly covered.

Macaroni and Cheese

I Took this from Paula Deen but I changed it a lot. I have doubled this recipe to fit my 6 quart crock pot.

4 cups uncooked elbow macaroni

1 stick of butter

2 1/2 cups grated sharp cheddar cheese

2 1/2 cups grated pepper jack cheese

1 1/2 cups sour cream

3 10 3/4-once can condensed Cheddar cheese soup

2 cups whole milk

1 Tblsp dry mustard

1 tsp black pepper.

Boil the macaroni in a 6 qt pot in plenty of water until tender. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture, sour cream, soup, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. I put about 1/2 cup of shredded sharp cheddar on top to get a crust. Set the slow cooker on low setting and cook for 3 hours.

Sweet Potato Souffle

http://allrecipes.com/recipe/sweet-potato-souffle-iii/

Ingredients Edit and Save

In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Thanksgiving - Pies

My favorite time of year. My children love my cooking and I love to cook. I am starting with dessert for a friend who wanted my pie recipes. Terrance's favorite is Pecan Pie and I didn't really like it till I got this recipe now it's a family favorite and I usually have to make two at Thanksgiving. I looked in my book were I wrote all of my Mom and Grandma's recipes and noticed that they were all fading so I did all of them here in this section, I am for sure making coconut cream this year even though I am the only one who likes it.

Crust

3 cups flour 1 tsp. salt
1 1/2 c. Crisco (I use butter flavor) 1 beaten egg
1/4 c. water or less 2 tsp. vinegar
1/8 t. baking soda

Sift flour and salt together cut in Crisco. In separate bowls miss egg, water (I don't put water in unless it is to dry), vinegar and soda, pour into flour and blend with a fork. Yields 3 single pie shells bake at 400 for 10 to 15 min. I lay the crust on a floured piece of wax paper and put a floured piece of wax paper on top to roll it out.

Pecan Pie

by Amber Barrus

1/2 c butter 2/3 c sugar
2/3 c Dark colored corn syrup 2/3 c regular rolled oats
2 eggs 1 tsp vanilla
1/2 c chopped pecans

In medium saucepan, melt butter. Remove form heat and stir in sugar, corn syrup and oats. Stir in eggs and vanilla. pour mixture into the pie crust. Top with pecans (I use at least a cup). Cover edge of pie with foil to prevent over browning. Bake at 325 F for 25 min. Remove foil and bake for 20 to 25 minutes more or until set. Cool on wire rack.

Coconut Cream Pie

My Grandma Nell's

Scald together
2 c milk
1/2 c coconut
Mix together
1 small c sugar
1 T cornstarch
1 T flour
1 pinch of salt

Add sugar mix to milk stirring constantly until mixture thickens then add 2 well beaten egg yolks. cook several minutes more remove from heat. Add 1 Tablespoon butter and 1 tsp vanilla cool and pour into baked pie shell.

Lemon Pie

2 cups water
1 1/4 c sugar
2 Tablespoon butter
5 Tablespoons cornstarch
1/3 cup lemon juice
3 egg yolks

Heat water, butter and sugar not quite to a boil, add wet cornstarch. Cook 2 min. beat yolks and lemon juice add hot mixture to lemon juice and yolk, pour back into pan. Boil for 1 more min. fills 2 pies.

Apple Pie

6 to 8 tart apples, peeled, sliced and cored.
3/4 to 1 cup sugar
2 T flour
1/2 to 1 tsp ground cinnamon
dash ground nutmeg
2 TBSP Butter

Combine sugar, flour, cinnamon and nutmeg toss with apples until each slice is coated. Roll out bottom pie crust and line 9 or 10 inch pie plate. Add apple mixture dot with butter. Prepare top crust and position on top. allow for at least 1/2 inch over the side. Trim off jagged edges and tuck the overlap under the bottom crust. Press around edges to seal. Cut splits to let steam escape. Bake at 400 for 50 min or until done do not over brown cool. Serve warm or cold.

Pumpkin Pie

By Mary Ellen DeBry

3 1/2 c blended pumpkin 1 tsp salt

2 c sugar 2 tsp cinnamon

2 large eggs 1 tsp ginger

1/2 tsp cloves

1 can evaporated milk

2 unbaked 9 inch pie shells

Mix sugar, salt, cinnamon, ginger & cloves. Stir in pumpkin. Gradually stir in evaporated milk. Pour into pie shells. Bake in preheated 425 F oven for 15 min. Reduce oven to 350 and bake 40-50 minutes. Cool on wire rack for 2 hours. You may substitute 3 1/2 tsp pumpkin spice for the cinnamon, ginger & cloves - taste will differ.

Feeding the Jacksons