Apple Pie - Rated R

This is the most requested Apple Pie recipe at our house around the holidays.  And it's not what you think!  Travis makes this and it's SOOO good.  Nicole and I don't really like alcohol and we love this.

Apple Pie

1 gallon apple juice
1 gallon apple cider
2 c brown sugar
2 c white sugar
6-8 cinnamon sticks
1.5 tbsp ground nutmeg
1/5 (1 L) 190 proof alcohol (like Everclear)
Half of 1/5 (1 L) vanilla vodka

1. In large stock pot, bring juice, cider, sugars, cinnamon sticks and nutmeg to a boil, stirring occasionally.
2. Reduce heat and simmer until cinnamon sticks burst (unpeel), about 1-2 hours.
3. Cool completely.
4. Add alcohols and stir well.
5. Store at room temperature in mason jars with lids, or you can use the containers or bottles the juice, cider and alcohol came in, or whatever else that can seal tight.  It makes 8-10 quarts.  
6. You can refrigerate it for an iced beverage.  
7. You can heat it up for a hot toddy!  

Best Roast EVER

I exaggerate a LOT.  But seriously, this is so good.  I told our friend, Paige, that I would post this for her.  But ALL of you need to try this!

Best Roast Ever

1 can Dr. Pepper (can use Coke or Pepsi, but NOT diet)

Roast (6-8 lbs) – Beef or Venison or Pork

3 tbsp Worcestershire sauce

2 tsp garlic powder

3 tsp dried basil

2 tsp onion powder

1 tbsp of minced garlic (I use garlic from the jar)

1 cup ketchup

1 more can Dr. Pepper on top

Optional Veggies:  potatoes, carrots, celery, onion.  Or without the veggies, you can make this into pulled pork style for sandwiches – whichever you choose.  We like it best with the veggies because of the sauce.  Yet, the "pulled pork" way is the so good left over.  I call it "pulled critter" since we mostly use elk or deer.  See?  Best ever. 

1. In crock pot, add the ingredients in the order listed.
2. If frozen roast, cook on high for 6-8 hours.
3. If not frozen, cook on low for 3-4 hours (I think – I’ve never thawed one out to test it).
4. The meat will be tender, well done, and the veggies will be soft.
5. Remove meat from crock pot and slice.  Serve with sauce and veggies.  
6. If using as pulled meat, remove meat from crock pot and shred.
7. Put back in crock pot and add BBQ sauce of choice.  Cook on low for 30-60 minutes to warm the sauce and meat together.

Final Attempt At Homemade Salsa

We DID it!

From Travis today, unsolicited, "You know, I'm not much of a salsa fan and I LOVE this."  This is HUGE!  He said it was the perfect texture and the right amount of heat.  I'm the only one that likes it spicy, so I just add ghost pepper flakes to my portion when eating it.  For everyone else, this is IT!

Homemade Salsa

28 oz can whole tomatoes (we use San Marzano brand...good quality.  Hunts with no added salt is great, too)
2 Serrano peppers, cut off stem, cut in half (OR) 1 Serrano pepper and 10 slices jalapeno from a jar
1 fresh garlic clove
1 whole white onion, 4-5" in diameter, cut in fourths
Juice of one lime
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp sugar
1/2 tsp salt

Mix all in blender.  Serve with chips.

The big difference is the fresh garlic and the white onion (not yellow).  I'm so excited about this I can hardly stand it.

We decided to do a monthly cooking day with our friend, Sandy.  We are going to can this salsa.  Sorry stores.  I will never buy salsa again.

SOOOOOO GOOOOOD!!

Using the same photo.  It has always looked the same.

Caramels

This weekend, Nicole and I went to our friend, Sandy's house for candy making day.  We made 4 batches of caramels.  The best candy ever.  We never make them because they get eaten in one sitting.  And that can't be good for our health.  But hey.  We said we would share our recipes and mishaps.  We never claimed to be healthy all the time.  :0)

Caramels

2 c sugar

1 3/4 c dark corn syrup

1 c butter

2 c heavy whipping cream
Candy thermometer

1. Grease a 9"x13" glass pan with butter.
2. Mix all ingredients except 1 c of cream.
3. Stirring constantly, over medium heat, bring mixture to a boil.
4. Gradually add in the other cup of cream.
5. Do not let mixture stop boiling!
6. Cook to soft ball form (between 230-240 degrees), about 20-30 minutes.
7. Pour mixture into glass pan.
8. Let cool.
9. Remove while slightly warm and cut into pieces.  
10. Put each piece into wax paper.
11. Store wrapped pieces in air tight container.

Suckers

One of the main reasons for this cookbook (besides a central place for our family recipes) is to share the lessons we have learned in the kitchen - so hopefully you all don't make the same mistakes we did.  And to remember them ourselves so we don't repeat them!

I tease Nicole and tell people that she really is the reason for the "mishaps" part of our cooking misadventures.  But, this may very well be the recipe that caused the very first cooking mishap on record:  December 2000 at my friend's house.  Our brother, Matt, and I, were having "holiday recipe sharing" day at our friend, Kim's house.  She had a small apartment (well, frankly, we all did at the time) and had these beautiful crocheted doilies on her dining room table and coffee table.  Her only rule was to NOT get them dirty.

My suckers were easy to do in the other room, out of the way of the others in the kitchen.  I boiled the mixture, put it in a candy storage container to pour it into the sucker molds I had laid out on a cookie sheet...on the doilies.  Well, of course, boiling candy does not do well in plastic.  The bottom melted through and in my genius glory, I put my hand out to catch the candy to prevent a mess.  If I had just let it go, it would have just spilled onto the cookie sheet...mess free.

Instead, I burn my right hand and drag sucker mess from the living room to the kitchen to put my hand under cold water.  Unless that carpet has been replaced since, there is still sucker in it.  Of that I am sure.

Candy surprisingly comes off your skin easily.  And it hurt to keep it in the water.  My soft-spoken friend, Lori, had just been trained in first-aid and CPR and knew to keep it there for as long as possible to stop the burning from continuing.  She was not nice about it either.  And for that I am now grateful.  I kept it under the freezing cold water for over an hour.  I'm sure that's what saved my hand.

Our other friends left to go to the hospital...a family member was there.  I declined a ride to get it checked out, because what would they say?  "You burned your hand, now that will be $50."  No thanks.  The visit to the hospital took longer than planned, so we all ended up over there.  A doctor did look at my hand and gave some free advice.  NOT to pop the blister - and a blister I had.  The size of a soft ball in my hand.  So of course, we popped it.  My dad, husband, and Doctor-To-Be brother all said it was necessary.

Enter blood poisoning.  And a tetanus shot.  And an anti-biotic shot.  Both hurt worse than the burn.  By this time all the nerves were damaged.  I had 3rd degree burns on my hand and 2nd on my fingers.  After physical therapy (which I lovingly called my "cry appointment") three times a week, my hand is good as new.  I can still do an octave on the piano, too!

So, let this be a lesson.  Don't put this into anything plastic.  That might be common sense to all of you, but my young self didn't think of it.  Now, we use Pyrex glass measuring cups with the handle far on the side to pour the mixture into the molds.  And they are DELICIOUS.  Worth every minute!

Suckers

3 3/4 c sugar
1 1/2 c light corn syrup
1 c water
1 tsp food coloring
1 tbsp flavor extract or 1 dram of flavor oil (Wild Cherry is our favorite)
Candy thermometer
Sucker molds
Sucker sticks

Recipe makes about 42 suckers approximately 1 inch in diameter.

1. Arrange molds and sticks onto greased cookie sheet.
2. In a quart sauce pan, stir CONSTANTLY the sugar, corn syrup and water over medium heat until boiling.  Seriously, don't stop stirring.
3. Boil over medium heat without stirring until temperature reaches hard crack (about 310 degrees).  Watch over this carefully.  This goes from perfect to burnt in about 2 seconds.

At this point, you'll need to know what to do and plan for it.  You have to MOVE FAST!  This sets up really quick.  So get ready:

1. Remove from heat.
2. Add flavoring and color.  Stir well.
3. Pour into 2 glass Pyrex measuring cups (We use the 2 cup with large side handle so as not to burn ourselves!)
4. Pour mixture into molds, filling to top of mold.
5. Let set until at room temperature.
6. Store in air-tight container or zip top bags.

 

You need one of these per recipe.

Orange-Glazed Steaks

This is one of the greatest recipes we know.  We got it off the internet YEARS ago.  We always use whatever critter our husbands have in the freezer.  Beef, deer, elk, whatever you have will work.

Orange-Glazed Steaks

2/3 c dry red wine (we usually use merlot)
1/2 c fresh orange juice
1/3 c fresh lime juice
1/2 c honey
1/4 c cider vinegar
1/4 c soy sauce
2 tbsp olive oil
1 1/2 tsp minced garlic (we use the kind in the jar)
1 tsp finely grated orange zest
1 tsp Tabasco sauce
1/2 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp ground black pepper
4-6 lbs steaks

1. Lay steaks in a shallow glass baking dish.
2. Mix all marinade ingredients well in a separate bowl, until honey is dissolved.
3. Pour marinade over steaks.
4. Cover and marinade overnight.
5. Bring the steaks to room temperature.
6. Remove steaks from marinade and cook to desired temperature (we usually grill them on the BBQ, but broiling them would work, too).
7. Place the marinade in a large skillet and bring to a boil over high heat.
8. Continue to boil until the liquid is syrupy and mahogany-colored.  Remove from heat.  There should be about a cup of glaze.
9. While cooking the steaks, brush the glaze on both sides of the steaks.
10. You can use remaining glaze for sauce when serving.

p.s.  We have made this dish a LOT and we can never get the glaze to thicken.  These steaks are amazing without adding any glaze upon cooking or serving.  We keep trying the glaze just for principle now.  LOL

p.p.s.  UPDATE 12/3/13:  After making this dish most recently, we have mastered the glaze! 

1. Using a large stock pot, bring glaze to a boil.
2. Turn heat to medium and cook, uncovered for 2 hours for a thick glaze.  For a thinner sauce, 1 hour and 45 minutes.
3. Stir occasionally.
4. This taught us the lesson "LOW AND SLOW".

Noodles and Butterballs

This soup.  It is requested for special birthday dinners.  It can be found at nearly every Jones' gathering.  It's a traditional German recipe.  We know it from Travis's Grandma Emma Jones.  When talking to Travis & Steve, they both said "She got it from here mother".  Wherever it came from, let me just tell you.  If you don't like soup - you will after trying this.  Won't ya, Nicole?

Noodles and Butterballs

1 package frozen egg noodles (24 oz)
1 whole chicken, thawed, rinsed
Salt & Pepper, to taste
2 cans chicken broth
Chicken base, to taste
1 cube  (1/2 c) butter
1 c milk or 1/2 cup evaporated milk (plus more if mix is too dry)
2 eggs
1 can plain bread crumbs (15 oz)
Allspice to season (Allspice substitute recipe to follow)
[Carrots, Celery, Yellow Onion all diced.  Optional.  The original doesn't have all of these veggies - but we prefer it].

1. Place the whole chicken in a large stock pot.  
2. Cover with water.
3. Add salt and pepper to taste.
4. Boil until chicken falls off the bone, it took us 3 hours.  While we were making this, we asked both Travis and Steve how long this takes for the chicken to be done.  They BOTH said, "Until the chicken falls off the bone."  And it really does ... in the water ... fall off the bone. 
5. Remove chicken from pot and let cool.
6. Leave broth in pot.
7. Skim fat from top of the broth.
8. Carve chicken into bite sized pieces.  Discard bones and skin.  Keep meat in a bowl and set aside.
9. Make the butterballs:
1. Melt butter.
2. Mix butter, milk, eggs, breadcrumbs, and a generous amount of allspice.  We use 2 tbsp.  This is best done with your hands.
3. Roll batter into 1" sized butterballs.
10. Make soup:
1. Bring broth to a boil.
2. Add 2 cans of chicken broth and chicken base.
3. Add vegetables and cook until they are tender.
4. Add chicken.
5. Then add frozen noodles and butterballs.
6. Cook all ingredients together until "I don't know, until the noodles are soft."  By this time, we're seeing a trend.  Steve & Travis are just going to answer the same.  LOL  Anyway, the noodles get soft and float to the top.  It took us about 30 minutes.
11. Stand back and watch it disappear.

Photo courtesy of Aunt Charlene Bartlome

Photo courtesy of Travis Jones

 Allspice substitute

1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves

Mix well.  Yield 1 tsp.

Thanksgiving Feast - Dessert - Pumpkin Pie

We call this "Don't Eff Up My Pumpkin Pie" recipe.

We love to make pies, but we generally don't have time to create two.  So we usually get the Pumpkin Pie from Costco.  I got really ambitious one year and made the Pumpkin Pie our mother always makes the night before our big dinner.  It turned out amazing.  Travis (who was upstairs in the man cave all day watching shows) said, upon trying a piece, "Where did you get this?"  I said, "I made it."  He said, "No really, where?   You don't even like pumpkin pie."  I said, "No, but you all do.  How is it?"  He said, "Wow, La.  I'm impressed.  It's really good."

Then I got too confident.  The next year, we tried this recipe from Tyler Florence.  To which Travis said, "You'd better not eff up my pumpkin pie."

Pumpkin Banana Meringue Pie

Pie Crust:

2 c all-purpose flour, plus more for dusting
5 tsp sugar
Pinch kosher salt
12 tbsp cold unsalted butter, cut into small pieces
2 egg yolks
Ice water

For the filling:

2 whole sugar pumpkins
6 bananas
3 large eggs, plus 1 egg white
1/2 c sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, softened
1/2 tsp freshly grated nutmeg
1 c heavy cream
Pinch kosher salt

For the meringue topping:

4 large egg whites
6 tbsp confectioners' sugar
1/4 tsp cream of tartar
Pinch salt

Directions

Crust:

1. Combine the flour, sugar and a pinch of salt in a large bowl. 
2. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. 
3. Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. 
4. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
5. On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin.
6. Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides. 
7. Trim the excess dough, then pinch the edges. 
8. Refrigerate until ready to fill.

Filling:

1. Preheat the oven to 350 degrees.
2. Split the pumpkins down the middle and scoop out the seeds. 
3. Arrange on a roasting tray, cut side up, and roast for 20 minutes. 
4. Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves. 
5. Return to the oven and roast for another 10 minutes. 
6. Remove from oven and let cool slightly before handling, about 5 minutes.
7. Scoop out the pumpkin flesh and add to a food processor. 
8. Peel the bananas and add the flesh to food processor as well. 
9. Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt. Puree until smooth.
10. Put a baking sheet on the bottom oven rack and preheat to 375 degrees.
11. Pour the filing into the prepared pie shell. 
12. Lightly beat the egg white. 
13. Brush the pastry edges with the egg white and sprinkle with a bit of sugar. 
14. Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees and bake it until the pie is set but still jiggles slightly, about 50 minutes. 
15. Remove from the oven and let cool completely.

Topping:

1. Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat.
2. Spread the meringue mixture over the top of the pie, covering right to the edges. 
3. Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose).
4. To cook the meringue, preheat the broiler with the rack in the highest position. 
5. Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly. 
6. Remove from the broiler and cool before serving.

After it was all done (after burning the meringue the first time, Travis was able to salvage the pie and the second meringue by using his torch to cook it) it was so pretty.  Then I took a bite.  I promptly spit it out.  And then I cried.  It was just AWFUL.  After my reaction, no one else would try it.  It really tasted so bad.  Like pumpkin-banana flavored dirt.  And we ruined Travis's favorite part of this whole meal.  Never again.  If you all are brave enough and try it, do let us know.  We know a couple of things we did wrong (we didn't roast the pumpkin long enough and really...does a homemade crust ever turn out?)

The biggest lesson of this whole feast is this:  Get the can of Libby's Pumpkin puree and follow the recipe on the back (using the Pillsbury pre-made pie crusts).  Our mother has done it for years.  When I made it, it turned out awesome.  It's tried and true.  

 

Thanksgiving Feast - Dessert - Cherry Pie

Most of the recipes we've posted to this point haven't been shared, or tested, by anyone else.  But this recipe has.  Our friend Paige heard about this "mishap" and said she'd been looking for a good cherry pie recipe. And she's made it several times since!

This recipe was the reason for the "Read the recipe all the way through" lesson.  Two years ago, we were very ambitious with about 15 recipes for the meal.  We decided to do this one first so it could it could bake while we prepared other dishes (and we needed to use the oven in "shifts" to get the timing right for everything to be done at once).

First 10 minutes of the big day and Nicole dumps the whole can of cherries into the prepared pie crust.  Without draining it.  "But without the liquid from the can, how does it get so juicy?"  Baking is magical, Nicole.  It just does.

Cherry Pie

1 1/3 c sugar
1/3 c flour
2 cans pitted, red tart cherries, DRAINED
1/4 tsp almond extract
2 tbsp butter
2 Pillsbury Pie Crusts (there are 2 to one box usually)
Red food coloring, optional

1. Preheat oven to 425 degrees.
2. Lay out one of the pie crusts into 9" pie pan, and press to form to the pan.  Set aside.
3. In a separate bowl, stir together sugar and flour.
4. Mix with cherries. 
5. Add a couple of drops of red food coloring, if desired.
6. Pour into pie crust.
7. Sprinkle with almond extract.
8. Pat with butter (evenly spaced)
9. Cover with second pie crust.
10. Seal and flute.
11. Add several slits in top of crust.
12. Cover edge of pie with 2-3 inch thick strips of aluminum so edges won't burn.
13. Bake for 25-30 minutes.
14. Remove foil.
15. Bake for 10-15 minutes longer until crust is brown and juice begins to bubble through the slits.

Tip:  Put large cookie sheet on the shelf under the pie.  Just in case it bubbles over so your oven isn't a mess.  

We serve warm with vanilla ice cream.

What NOT to do.  LOL

YUM!

Thanksgiving Feast - Dinner - Turkey

The main event!  The turkey!

We have taken liberties with this recipe.  We'll put in brackets the differences from the original.

Turkey

18-20 lb turkey, thawed completely
[3] 1 Orange, cut into quarters
2 onions, cut into quarters
[6] 5 bay leaves
[Herb butter] 1/2 c (1 cube) melted butter
[6] 1 celery stalk, cut in half, include leaves
Paprika
[Emeril Essence - Recipe to follow] Season Salt
2 tbsp salt
2 tbsp pepper
2 large sauce pans full of water and [one can of chicken stock]

1. In the bottom of roaster, squeeze 2 oranges and drop quarters in.
2. Put one onion, 3 bay leaves and 3 celery in the bottom of the roaster
3. Prepare turkey as directed.  Our directions are this:
1. Unwrap turkey
2. Pull out baggie from inside (giblets)
3. Rinse inside and outside
4. Pull out flesh from top
5. Pull out baggie with neck in it
6. Trim "hangy-outies"
7. Cut off "bottom flappy"
4. Place turkey in roaster, breast side down.
5. Pour water and stock onto turkey and into roaster.
6. Spread herb butter on outside of turkey (both sides) and between skin and meat.
7. Add one orange (squeeze juice in), one onion, 3 bay leaves and 3 celery to inside of turkey
8. Sprinkle with salt, pepper, paprika and Essence.
9. Cook at 350 degrees for 4-5 hours (legs will start to fall off).
10. Check often and add more water/stock as needed to keep it hydrated.

Emeril's Essence

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Mix all ingredients and store in an air tight container. 

Attempt #214 At Homemade Salsa

I don't like candy.  I'm not a big dessert eater...if I do eat dessert, it's just a couple of bites.  But chips and dip?  Chips and salsa?  Goodness, I could eat my weight in it.  So, I'm always on a quest to find the best salsa and then make it.

My sister-in-law, Maria's mother makes the best salsa I have ever had.  I have the recipe and it turns out okay...but it's nowhere close to hers.

I tried my own from the internet and it turned out to be spaghetti sauce. HAHA

Now this year, the goal is to recreate Chili's salsa, as per our Dad's request.  He may be stopping on his way here and buying some.

This is the original recipe I found on Pinterest:

1 large can (29oz) whole tomatoes, drained
1 small can whole or sliced jalapeños (not pickled) less if you want less spice
1/2 of a small onion
1 tsp garlic salt
1/2 tsp salt
1/2 tsp sugar
1 tsp lime juice

Mix all in blender.  Serve with chips.

Here's what I did, based on what I had in the pantry, and what I did to try and "fix it":

Salsa  

28 oz can whole tomatoes
2 Serrano peppers
3 tsp garlic, minced
1 whole yellow onion, 4" in diameter
juice of one lime
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp sugar
1/2 tsp salt

Mix all in blender.  Serve with chips.

HELP

The texture was PERFECT.  I couldn't ask for a better texture.  But with the first bite, all I taste is tomato sauce.  It's the second chew that has the good flavor and a little bit of heat.  

How do I get that first bite to have flavor?

I spooned some out and tried vinegar, black pepper, more lime juice.  Nothing helped...it just made the salsa taste like vinegar, pepper and lime.  

Thoughts:

1. I used minced garlic from a jar.  Does fresh garlic really make that much difference?  And the recipes I found only used garlic salt.
2. I used fresh peppers, not canned.
3. I used a yellow onion.  Should I have used a white onion?
4. I thought letting it refrigerate overnight would help.  It still tastes good, bites 2-4, but that first bite is just tomato sauce.

So all you salsa makers out there.  Please weigh in.  Comment below, on Facebook or Pinterest.

Thanks in advance!!

See?  Just look that awesome texture!

Thanksgiving Feast - Dinner - Herb Butter For The Turkey

I saw this on one of the Food Network Thanksgiving specials.  Bobby Flay used fresh herbs, but we didn't want to spend the money when we had the dried already.  It still is phenomenal.

This accompanies the turkey recipe, but it's so good it deserves a post by itself.

Herb Butter

1 1/4 sticks of butter, softened

2 tbsp sage

2 tbsp rosemary

2 tbsp thyme

3 tbsp parsley

Salt and Pepper, to taste

1. Mix all in a food processor* until well incorporated.
2. Rub on outside of turkey and between skin and meat.

You can make this the night before, refrigerate after it's mixed thoroughly.  Set out to thaw before 

Double this recipe if you're cooking an 18+ pound turkey.  

*Update 10/26/17:  A dear friend, Adam Mahmud, made our delicious turkey recipe for his boys for Thanksgiving 2015.  It's taking me a very long time to gain access to our blog to make updates (recommend not changing your phone number until after you've updated your security measures!)

but, finally, here we are.  Adam didn't have a food processor so he used a blender. Strongly recommend not doing that. :)  I wish I had THAT photo for the blog.  HAHA  A big thank you, Adam, for being brave enough to try our recipe (you were the first!) and I'm delighted all of you enjoyed it! 

Thanksgiving Feast - Dinner - Cranberry Sauce

Even though she used a can of jellied cranberry sauce, my Grandma Alice called this "cranberries".  9 times out of 10 we will use the canned cranberry sauce as well, but here is our favorite if we don't.

Cranberry Sauce

2 c 100% cranberry juice

1 6 oz bag of sweetened dried cranberries

1 cinnamon stick, broken in half

1 c sugar

2 gala apples, peeled, cored and diced

2 tsp corn starch

1. In saucepan over medium heat, add juice, cranberries, cinnamon and sugar.
2. Stir well and frequently.
3. Bring to a boil and let cook for 5 minutes.  
4. Add the apples and cook, stirring occasionally until the cranberries have softened and apples are tender.
5. Remove 8 oz of the liquid and put in a small bowl.
6. Whisk in cornstarch.
7. Slowly add this back into saucepan, stirring constantly.  
8. Cook for an additional 15 minutes.
9. Put in a bowl and refrigerate until thickened, about 30 minutes.
10. Remove cinnamon sticks before serving.

(from Aaron McCargo, Food Network)

Thanksgiving Feast - Dinner - Big Ass Bowl Dressing

Dressing or Stuffing?  Age old debate.  And even over what each means.  In my immediate family, dressing is done in a separate dish.  Stuffing is done on the inside of the turkey.  Mostly same ingredients, just different technique.

This dressing recipe was originally called "Sage Dressing" and comes from my Grandma Alice, on my mom's side.  It is AMAZING.

It was renamed after we tried to make this dressing without the "big ass bowl" that our parents have. This bowl lived under the stairs and was used for popcorn balls and this dressing recipe.  It was called the "silver bowl" back then.  When we ventured out on our own with this meal, our parents brought their bowl for us to use.  You can see what we are talking about here.  Ours is a little smaller, but the visual might help.  Then one year, they weren't here and we tried to make this in two separate smaller bowls.  It was the biggest mess.  And we said, "Sure wish we had that big ass bowl right now".  We now BOTH own a big ass bowl.  When I got mine, Travis, my sweetie, said, "What on earth are going to do with this the other 364 days of the year?"  And you'll never guess who uses it for butchering deer and elk?  Hmmm.  What will we do with it?

Big Ass Bowl Dressing

7 loaves of white or wheat bread

6-8 c turkey broth, canned or homemade (recipe to follow)
1 cube butter (1/2 c)
1 onion, chopped (easiest to chop in the food processor)
3-4 celery stalks, chopped (easiest to chop in the food processor)
3/4 c water
8 eggs
To your taste (amounts we used):
Parsley Flakes (3 Tbsp)
Black Pepper (1 Tbsp)
Rubbed Sage (1 Tbsp)
Ground Sage (6 Tbsp)
Poultry Seasoning (4 Tbsp)

1. Preheat oven to 350 degrees.
2. In big ass bowl, break bread into bite sized pieces.
3. In a microwave safe bowl, combine chopped onion, celery, butter and water. 
4. Microwave covered 4-6 minutes until butter is melted and the celery and onion are soft.
5. Pour mixture over bread.
6. In a separate bowl, whisk eggs together.  Add spices.  Mix well.
7. Pour this mixture over the bread.
8. Pour turkey broth over bread.
9. Mix all well until bread is soft and all ingredients are well incorporated.
10. If dry, can add more broth.
11. Put in large baking dish (we use this 9"x13" baker from Pampered Chef) and bake for 1 hour until top is crispy.

Turkey Stock

Turkey neck and items from turkey bag when removed from packaged turkey.

2 white or yellow onions, cut into quarters

26 whole cloves, pressed into onion pieces

3 bay leaves

4 celery stalks, cut in half

6 cloves garlic

add water and/or chicken broth until large sauce pan is 3/4 full

1 tbsp salt

1 tbsp pepper

add season salt and paprika to taste

1. Rinse turkey pieces.
2. Place in large sauce pan.
3. Add remaining ingredients.
4. Simmer in large sauce pan, covered, on med-high heat for 2 hours.
5. Strain out large items and save stock.

Thanksgiving Feast - Dinner - Yams

Yams

1-28 oz can yams in light syrup
small dots of butter
2-3 tbsp brown sugar
2 c mini-marshmallows

1. Preheat oven to 350 degrees.
2. Place yams in small, but deep, baking dish.
3. Add small dots of butter evenly on top.
4. Sprinkle evenly with brown sugar.
5. Sprinkle evenly with marshmallows.
6. Bake at 350 degrees for about 30 minutes until heated through and the marshmallows are golden brown.

p.s.  This is the easiest recipe ever,  It takes no thought and sometimes you just need one of those kind during a meal of this caliber. We hope to revamp it someday into something more healthy.

Thanksgiving Feast - Dinner - Turkey Gravy

Gravy to go with the Mashed Potatoes.  And Turkey.  And Dressing.  It just ends up as a big pool for all of the food to swim in.

And we are still perfecting it.

Turkey Gravy

2 quarts turkey broth, canned or homemade (we use ours from the turkey we cook for the holiday dinenr)

1 c milk

1 c flour (we've used wheat flour, wondra flour, any that will serve as a thickener)

1. Bring turkey broth to a boil.
2. In separate bowl, whisk milk and flour until no lumps (you want a pancake batter consistency)
3. Slowly strain into turkey broth, stirring constantly.
4. Heat through.

Thanksgiving Feast - Dinner - Mashed Potatoes

This is a non-negotiable item on the Thanksgiving Feast menu.  Duh.

Mashed Potatoes

5 lbs potatoes (russet or yukon gold are the best)
8 oz cream cheese
1-2 tbsp milk, if needed

1. Peel potatoes.
2. Cut into large chunks.
3. Add to a large pot and cover with water.
4. Boil on medium-high heat, covered, until fork tender.
5. Drain.
6. Add cream cheese.
7. Mash well.
8. Add milk to desired consistency.  We never do, but you can if you want to.

Thanksgiving Feast - Dinner - Creamed Corn

Creamed Corn?  <OR> Cream Corn?

Call it what you want, this recipe is amazing.

Creamed Corn

8 ears corn, husked*
2 tbsp sugar
1 tbsp flour
1 c heavy cream
salt and pepper
1/2 c cold water
2 tbsp bacon grease
1 tbsp butter

1. Cut kernels off cob.
2. Using back of blade, scrape against cob to press out milky liquid.
3. Whisk together sugar, flour, salt and pepper.
4. Combine with corn.
5. Add heavy cream and water.
6. Mix well.
7. In large skillet, heat bacon grease.
8. Add corn mixture and turn heat to medium-low.
9. Stir until it becomes creamy, about 30 minutes.
10. Add butter right before serving.

Thanksgiving Feast - Dinner - Green Bean Casserole

A healthier version from our friend, Mary DeCicco

Green Bean Casserole

1 c shallots, sliced thin
salt & pepper
3 tbsp flour
5 tbsp oil (canola or vegetable or olive)
10 oz cremini mushrooms, no stems, wiped clean, sliced 1/4" thick
2 tbsp butter
1 c white or yellow onion, diced
2 tsp garlic, minced
1.5 lbs fresh green beans
3 sprigs fresh thyme (or 2 tsp dried thyme)
2 bay leaves
3/4 c heavy cream
3/4 c chicken broth

1. Toss shallots with salt and pepper and 2 tbsp flour.
2. Heat 3 tbsp oil in large skillet over medium-high heat until smoking.
3. Add shallots and cook, stir often, until golden and crisp.
4. Transfer shallots to cookie sheet or large plate lined with paper towels.
5. Wipe out skillet and return to heat.
6. Add 2 tbsp oil, mushrooms, salt to taste.
7. Cook until brown - 8 to 10 minutes.
8. Set aside.
9. Wipe out skillet and return to heat.
10. Melt butter until foaming.
11. Add onion.
12. Cook until just browned.
13. Stir in garlic and 1 tbsp flour.
14. Add green beans, thyme and bay leaves.
15. Add cream and broth and cook until green beans are partly tender, yet crisp.
16. Add mushrooms and continue to cook (uncovered) until green beans are tender and sauce thickens.
17. Off heat discard thyme (if used fresh) and bay leaves.
18. Transfer to serving dish.
19. Sprinkle evenly with shallots.

Photo from www.seasonalandsavory.com.  We have photos of this, but can't seem to find them.  Time for better photo organization!  

Thanksgiving Feast - Dinner - Cashew Broccoli

Our side dishes change all the time for this meal.  We like variety with our tradition.  The next posts will be a few of our favorites.

Cashew Broccoli

1.5 lbs fresh broccoli, cut into bite-sized pieces (frozen would work, just thaw it out ahead of time)
1/3 c butter
1 tbsp brown sugar
3 tbsp soy sauce
2 tsp white vinegar (or rice wine vinegar)
1/4 tsp black pepper
2 garlic cloves, minced
1/3 c chopped cashews (I've used mixed nuts and it was just as good)

1. Boil broccoli until tender but crisp. It takes about 7 minutes.
2. Melt butter in small skillet over medium heat.
3. Add brown sugar, soy sauce, vinegar, pepper and garlic.
4. Bring to a boil then remove from heat.
5. Add nuts.
6. Pour mixture over broccoli and stir.
7. Serve immediately.

Photo from Allrecipes.com.  Will add our own next time we make it.

Thanksgiving Feast - Dinner - Lena's Fruit Salad

This is one of the best dishes we make for this meal.  It's EVERYONE's favorite.  Lena is our Grandma Gummerson, on our Dad's side.  But I found this very recipe in our other Grandma's recipe box that I inherited. I love my Grandma Martin's handwriting.  I'm so glad we have the whole recipe...because check this out:

Missing the whole part about what fruit to add.  And how it uses corn starch instead of flour.  Reason #255 we are doing the cookbook.  LOL

Both sets of our grandparents lived only 3 blocks apart our whole childhood.  There were more "combined" holidays, then not.  Our grandparents were really good friends.  It's nice when the in-laws get along, even better when they are friends.  I love how on this recipe my Grandma Martin called Grandma Gummerson "Mrs. G".

Lena's Fruit Salad

 

Mix in saucepan:

1/2 c sugar
2 tbsp flour
3 tbsp lemon juice (about one lemon)
1/2 c pineapple juice (use from drained can of pineapple for remainder of dish)
1 egg yolk

Stirring constantly, cook until thickened and cool completely (this part is best done the night before...less work the day of)

Mix in a bowl:

1 c whipping cream
2 tbsp sugar

Mix well until whipped and fluffy.
Fold into cooled mixture from above

Stir in fruit:

2-3 cans of mandarin oranges, drained
4 medium bananas, sliced
2 small cans, or 1 large can of pineapple tidbits or chunks, drained (save juice for sauce above)
2 hard apples, we use honey crisp, but old school is red delicious
1 small bottle maraschino cherries, drained, and halved
small marshmallows (about 1/2 a small bag, but to your liking)

Serve immediately.

Thanksgiving Feast - Dinner - Homemade Rolls

I have made these rolls with my father-in-law, Steve, many times.  So last year, Nicole & I decided to try them on our own. *Insert snort laugh here*

The name for this recipe is "Mom's Easy Rolls".  "Mom" is Emma Jones, Steve's mom, and Travis's Grandma.  I'm so glad I got to meet her...she was a neat lady.

These will be made again this Thanksgiving so we can better document the timing.  Because when we did them last year, our rolls were done at noon and dinner was at 6pm.  They were tasty, but what's better than warm rolls for dinner?  I can't think of much.

Mom's Easy Rolls

2 eggs

2 cakes of yeast, rapid rise

1/2 c sugar

1/2 tsp salt

1 c milk

1 c water

7 c flour*

9 tbsp shortening (1/2 c + 1 tbsp)

1. Place eggs, sugar, salt, milk and 4 cups of flour in mixing bowl.  
2. In a separate bowl, heat the water until lukewarm.  Add yeast (stir until just mixed) and let stand one minute.  
3. Pour yeast mixture into the mixing bowl and beat all together for 4 minutes.  
4. Add shortening, then knead in remaining flour.  
5. Cover and let rise until double in size, about 2 hours.  
6. Make out rolls and put onto greased cookie sheet, leaving space in between.
7. Cover and let rise until double in size again, about 2 hours.
8. Bake at 400 degrees for 10-12 minutes until golden brown.

*Nicole is allergic to bleach, so white bleached flour is out.  We're going to make wheat rolls this Thanksgiving.  Will update how they turned out.  

Update 12/3/13:  Wheat rolls were AMAZING!

Thanksgiving Feast - Appetizer - Buffalo Chicken Dip

Every year we set out the veggies and dip and another appetizer like this one.  We like to make them first so we have snacks while we cook and the guys have something to munch while they watch football.  It's very 1954 when we do this meal.  Women in the kitchen, men on the couch.  But we wouldn't have it any other way!!

This is one of the parts of the meal that we will switch out year over year. 

Enjoy one of our favorites!

Buffalo Chicken Dip

3/4 c celery, diced
16 oz cream cheese
3 oz hot sauce (we use Frank's Red Hot)
2 cans (12.5 oz each) canned chicken, drained
1 c ranch dressing
1 large bag of shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Mix celery, cream cheese, and hot sauce in a medium sauce pan on low until smooth.  
3. Add chicken.  Mix well.  
4. Add ranch dressing and 1.5 cups of cheese off heat and stir well.  
5. Pour mixture into 9"x13" pan.  
6. Add remaining cheese on top.
7. Bake at 350 degrees for 30 minutes.

Serve with chips or crackers (we like Triscuit)

Thanksgiving Feast - Appetizer - Veggies and Dip

If our Dad is in attendance of our Thanksgiving Feast (or Holiday Feast, depending on if it's Thanksgiving, Christmas or New Years when we cook it) this recipe has to be also.  We don't know where it originated, but it is tasty!

Some people in our family don't like this dip (*gasp*), so we put out ranch as well. 

Veggies and Dip

Cut up celery, carrots, broccoli, cauliflower, bell peppers, or any other veggie you would like to use for dipping.  Include dill pickles, sweet pickles and black olives to complete the "relish tray".

Fiesta Dip

1 bottle of chili sauce (Do not use generic brand.  We tried it once and it was NOT good.)
8 oz cream cheese, softened
2 tbsp milk
1 tbsp onion flakes
2-3 dashes Tabasco sauce

Mix well and chill before serving.

**Update 11/6/2013 - Our Aunt Gloria (one of our most devout supporters) shed some light on the history of this recipe!  HOORAY!  She got it a long time ago from her friend, Marg, and it's official name is "Fiesta Dip".  She uses the blender to mix it into a really smooth texture (good idea - less elbow grease!)  She told us that our Aunt Sheila really liked it, too.  Thanks, Aunt Gloria.  We appreciate you!  XOXO

Thanksgiving Feast

For the month of November, we are going to be sharing our Thanksgiving Feast recipes.  We'll put an asterisk next to the ones that are present for every one.  We have some that are must-haves and some that we switch in and out...we love trying new recipes for our appetizers, side dishes and dessert.  Turkey, dressing, mashed potatoes and gravy, for example are not negotiable! 

Stay tuned!

Glorious Picnic

Now that summer has left us (I know, it's been five minutes) I am feeling nostalgic for my favorite thing to do. 

EVER.

I am surrounded by mountains.  Outside of every window of my house is a mountain view.  I am very blessed.  Skalkaho Falls lives in one of those mountains (the Sapphire Mountain Range) and it's my favorite place on earth.  There are beautiful water falls, bathrooms (crucial feature of any outdoors-y place), picnic tables and a great place for my guy to fish.  My idea of being in the outdoors is this picnic, a good book, a comfy chair, an icy beverage of some kind (now it will be sweet tea, OF COURSE) and my friends and family.  Most often, it's Nicole and her hubby, Ben and Travis and I.  Anyone is welcome to join us...a few of you have!  Come in July.  It's the best weather and most beautiful.

We take this picnic very seriously.  It caters to all of us.  It's amazing EVERY time because we don't mess around with the ingredients.  Don't worry about recreating this.  Just come with us and we'll do it for you!

Sandwiches:

Wheat French Bread (the best around here is from Walmart) or Wheat Hoagie Rolls

Black Forest Deli Ham (Boar's Head, if possible)

Oven Roasted Turkey (Boar's Head, if possible)

Roast Beef (Boar's Head, if possible)

Cracked Black Pepper Turkey (Boar's Head, if possible)

Pastrami or Salami - depending on what you have already (optional)

Sharp Cheddar Cheese, sliced

Medium Cheddar Cheese, sliced

Pepperjack Cheese, sliced

Smoked Cheddar Cheese, sliced

Kraft Mayo

Kraft Miracle Whip

French's Yellow Mustard

Any other kind of mustard you may like, but we all like the yellow mustard

Horseradish Sauce

Iceburg Lettuce

Tomato, sliced thin

White Onion, sliced thin or diced

Pickles (preferably, home made) but Nalley Baby Dill will do

Pepperoncini Peppers (from the jar is fine)

Large Black Olives - just to snack on

Fruit

Pineapple is our favorite.  Watermelon, Strawberries, Grapes, Oranges and Apples have made an appearance.

Chips

BBQ & Flamin' Hot Cheetos are a must!

Chinese Cole Slaw*

1 bag of chopped cabbage (we get the kind with green cabbage, purple cabbage, and carrots)

1 tbsp dried onion flakes (we use Onion Onion from Tastefully Simple)

1/4 cup sliced almonds

2 tbsp sesame seeds

Put these ingredients in a bowl with lid for travel.

Dressing:

1/2 c vegetable oil

1/4 c apple cider vinegar

3 tbsp sugar

1 tsp salt

1/2 tsp pepper

Put these ingredients in a container with a lid.  Add the dressing to salad right before serving.

Other

We also sometimes take the Suddenly Salad, Ranch and Bacon Pasta

Don't forget lots of ice and water!

Here are a few photos of us in the beautiful outdoors of Montana!

Nicole & Laura

Travis & Laura

Ben & Nicole

*This recipe is our lazy version.  The original version came from our Aunt Gloria:

Chinese Cole Slaw (for real)

1 head green cabbage, chopped

1 chicken breast, cooked, cooled, and diced

1-2 green onion stalks, diced

1 package ramen noodles, crushed and discard seasoning packet

2 tbsp sliced almonds

2 tbsp sesame seeds

Mix these ingredients well.

Dressing:

1/2 c vegetable oil

1/4 c apple cider vinegar

3 tbsp sugar

1 tsp salt

1 tsp Accent

1/2 tsp pepper

Add the dressing to salad right before serving.