About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Wednesday, November 30, 2011

Cranberry Tuna Salad Sandwich

"This is absolutely "the best" tuna salad sandwich I have ever had!Besides the sandwich, the tuna filling is also good served on crackers."



Cranberry Tuna Salad Sandwich

1 (5 oz.) can tuna packed in water, drained
1/4 cup thinly sliced celery
1 hard boiled egg, peeled & chopped
1/3 cup dried sweetened cranberries
1/3 cup Hellmann's Mayonnaise
4 slices bread, toasted

In a bowl combine together, the tuna, celery, chopped hard boiled egg, sweetened cranberries, and the mayonnaise.

Spread the tuna salad mixture on 2 slices of toasted bread.

Top each with the remaining slices of the toasted bread, and serve immediately.

Yields: 2 sandwiches

Note: This also tastes great served on crackers, such as, Keebler Club Crackers.

Saturday, November 26, 2011

Pumpkin Pie in a Cake



I wanted to post this photo of the unusal cake my daughter Jenny had made as per requested by her older sister Wendy, who wanted pumpkin pie baked in a cake for Thanksgiving. I can't believed my daughter Jenny pulled it off, and the cake actually tasted pretty good! I think I'd of prefered the cake frosted with a cream cheese frosting, but Jenny chose to frost the cake with a chocolate frosting instead. When viewing the photo, you can actually see the pumpkin pie in the middle of the cake.

Friday, November 25, 2011

Chicken (or) Turkey Salad

1 cup chopped, cooked chicken (or) turkey
1/3 cup mayonnaise
1/2 tablespoon French's Honey Mustard
1/8 teaspoon salt
1/16 teaspoon black pepper
1/4 cup thinly sliced celery
1/3 of a McIntosh Apple, chopped
1/3 cup of seedless red (or) green grapes, cut-up
1-2 lettuce leaves (optional)

In a bowl, add the chicken or turkey.

In another bowl or cup, mix together, the mayo, mustard, salt and pepper.

Add the mayo mixture into the chicken or turkey, and stir to mix. Stir in the celery, apples, and grapes.

Refrigerate to chill salad, or serve immediately if all ingredients were chilled.

Serve on a lettuce leaf, if desired.

Makes: 1-2 servings

Note: You can add a few pecan halves (toasted) to the salad, if you wish. I did not add any pecans, and enjoyed the salad without them. Also, since all my ingredients were already chilled in the refrigerator, I ate my salad immediately after making it.

Cranberry Meatballs

What To Do With Leftover Canned Cranberries...
This is a delicious way to enjoy beef & pork together, in a tangy cranberry or cranberry/raspberry sauce. It's also a great way to use up those leftover canned cranberries, after the holidays are over.

Cranberry Meatballs

Meatballs:
1-3/4 lbs. ground beef
8 ounces ground pork sausage
1 medium onion, finely chopped
2 eggs, beaten
2-3 teaspoons garlic, minced or finely chopped
3-5 dashes salt & pepper
1 cup Italian style breadcrumbs

Cranberry Sauce:
16 ounces jelled Ocean Spray Cran-Raspberry Sauce
8 ounces jelled Ocean Spray Cranberry Sauce
1 (10-3/4 ounce) can tomato soup
3/4 cup water

In a large bowl, mix all the meatball ingredients together.
Shape into 34 (1-1/2 inch meatballs).

Place on a greased (15-1/4 x 10-1/4 x 3/4-inch) baking sheet. Bake 20 minutes in a 350 degree oven.

In the meantime, add both cranberry sauces and canned tomato soup in a Dutch Oven; mix together thoroughly. (I mix mine with a potato masher.)

Add water; stir until all is combined.

When meatballs are done, add to the cranberry mixture.
Cook over low heat (covered) for 20-25 minutes.

Makes at least 7 servings.

We enjoy these with hot-cooked mashed potatoes.

Note: If you don't have a (16-oz.) can of the Jelled Cran-Raspberry Sauce, you can use regular Jelled Cranberry Sauce instead.

Turkey A La King

1/4 cup chopped onion
2 tablespoons chopped, green bell peppers
2 tablespoons butter or margarine
1 (10.75 oz.) can cream of chicken or mushroom soup
1/3 to 1/2 cup of milk
1-1/2 cups cubed, cooked turkey, chicken, or ham
2 tablespoons diced, pimiento
Dash of black pepper
Toasted bread

Cook onion and green peppers in butter, until tender.


Blend in the soup and milk.


Add the turkey (or chicken, or ham) the pimiento,

and black pepper.

Heat slowly; stir often. 


Serve over slices of toasted bread.


Yields: About 2-1/2 cups.

Turkey or Chicken Casserole

4 cups diced, cooked turkey or chicken
2-3 c. cooked, wide noodles (I only used about 2 cups)
1 (16 oz.) pkg. frozen broccoli, cauliflower and carrot mix, cooked & drained.
1 (10.75 oz.) can cheddar cheese soup
1 (10.75 oz.) can cream of chicken, celery or mushroom soup
1 soup can of milk
3 to 4 slices
Kraft American Cheese Slices, cut in half diagonally
(You can top the casserole with a few more slices of cheese, 
if desired)

In a saucepan, heat the soups and milk together.

In a greased 13x9x2-inch baking pan, add the chicken or turkey,

the cooked noodles, and cooked vegetables; stir to coat evenly.

Top with the cheese slices.

Cover pan with aluminum foil, or a lid that comes with the

baking pan, and bake for 45 minutes in a 350 degree oven.

Yields: 6-8 servings

Turkey Curry

1/4 cup chopped onion
1 tablespoon butter or margarine
1 (10.75 oz.) can cream of mushroom soup
1/4 cup milk
1 cup sour cream
1/2 teaspoon curry powder
1-1/2 cups cubed, cooked, turkey
parsley, dried or freshly snipped
rice, long grain or instant (already cooked)

Cook onion in 1 tablespoon butter or margarine.

Add the cream of mushroom soup and the milk; heat and stir until smooth.

Stir in the sour cream and the curry powder.

Add the cooked turkey; heat through, but do not boil.

Garnish with fresh snipped parsley, or with a bit of the dried parsley.

Serve over hot, cooked rice.

Yields: 4 servings.

Turkey Stroganoff

1/4 cup diced, green bell peppers
1/4 cup chopped, onion
2 tablespoons butter or margarine
1 (10-3/4 oz.) can cream of mushroom soup
1/2 cup sour cream
1-1/2 cups cubed, cooked, turkey
1/2 teaspoon paprika
2 cups (cooked) wide noodles
A few can sliced mushrooms, drained well (optional)

Additional paprika, to garnish casserole

In a saucepan, cook the green peppers and onions in butter, until tender.

In a 1-1/2 quart casserole baking dish, blend the soup and sour cream together.

Stir in the cooked turkey, 1/2 teaspoon of paprika,
the cooked noodles, and a few slices of mushrooms from a can.

Cover, and bake for 35 minutes in a 350 degree oven, or until casserole is hot.

Remove baking dish from the oven, and stir.

Sprinkle on additional paprika before serving.

Turkey Salad Sandwiches

This is one sandwich I just have to make after Thanksgiving is over. It is also another one of my "favorite" sandwiches. "Oh what a little mayo, honey mustard, and dill can do, to make one heck of a turkey sandwich!"

Turkey Salad Sandwiches

3/4 cup mayonnaise
1 tablespoon French's Honey Mustard
1/2 teaspoon dried dill weed
1/8 teaspoon salt
2 cups cut-up cooked turkey
1/2 to 1 tablespoon finely chopped onions
slices of bread (bread of choice, and enough to make 2-1/2 sandwiches)

In a medium size bowl, add the mayonnaise, mustard, dill and salt; mix well.

Add the turkey and onion to the bowl, and mix well.

Spread the turkey mixture between slices of bread.

This is enough meat filling to make 2 and a half hearty sandwiches.

Creamed Turkey & Rice Soup

1 turkey carcass (from a 14-lb. cooked turkey)
14 cups water
1 large onion, chopped fine
3 stalks celery, sliced thin
4 large carrots, chopped or sliced thin
1/2 cup uncooked long grain white rice
1 cup butter or margarine
1-1/2 cups flour
1 pint half-and-half cream
5 cups diced cooked turkey
1/2 teaspoon poultry seasoning
6 teaspoons instant chicken bouillon granules
salt & pepper to taste

In a large soup kettle or stockpot, add turkey carcass and the 14 cups of water. Bring water to a boil; reduce heat, and simmer 1 hour and 30 minutes.

Remove bones; reserve meat for soup. Strain stock; set aside.

In a large saucepan, combine onions, celery, carrots, rice, and 1-quart (4 cups) of the stock. Bring to a boil, reduce heat, cover, and simmer for 20 minutes; set aside.

In a large soup kettle, melt butter. Blend in flour; heat until bubbly.

Add the half-and-half, and remaining 2 quarts (8 cups) of stock, to the butter/flour mixture; cook and stir until bubbly.

Stir in the reserved vegetable mixture, turkey meat and seasonings. Heat slowly to serving temperature.

Yields: 12-14 servings.

*Note: This soup freezes well.

"Leftover Turkey" Noodle Soup

Bones and trimmings from 1 turkey (or 2 chickens)
6 cups water
3 chicken bouillon cubes or 3 tsp. bouillon granules
1-1/2 teaspoons salt
1/4 teaspoon poultry seasoning or sage
1 bay leaf
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ..
1/2 c. barley or rice (or) 1 to 1-1/2 c. uncooked wide egg noodles
3 medium carrots, sliced
2 stalks celery, sliced
1 small onion, finely chopped
1 tablespoon chopped parsley
1-2 cups chopped, cooked turkey (optional)

In a large saucepan, combine first 6 ingredients. Simmer (covered) for 1-1/2 hours.

Remove bones; cut off meat, and return the meat to the broth.

Add the remaining ingredients, except the parsley. Simmer (covered) for 30 minutes, or until the vegetables and barley are tender.

When ready to serve the soup, remove the bay leaf.


Garnish soup with the parsley.

Serves 6 to 8.

Tip: Other vegetables may be added or substituted, such as: corn, zucchini, tomatoes, potatoes, peas or mushrooms.

Note: Sometimes I find I need to add more turkey meat to the soup, when it's time to add the vegetables, then I will add 1-2 cups of chopped, cooked turkey.

Saturday, November 19, 2011

Crock-Pot Cream Corn

In 2004, I came across this recipe at recipezaar. My family loves this creamed corn! It's easy to put together, and I like that I can cook it in the crock-pot without much fuss. I usually double the recipe in my 3-1/2 quart size crock-pot.

Crock-Pot Cream Corn

20 ounces frozen corn
1 (8 oz.) pkg. cream cheese, cut into small pieces
1 stick butter (1/2 cup), cut into thin slices
1-1/2 tablespoons. sugar, divided

In a 3-1/2 quart crock-pot, layer the corn, cream cheese, butter and sugar.

Cover, and cook on low for 4 hours; stirring occasionally.

Yields: 5 to 6 servings.

Note: Be sure to stir this several times while its cooking, so it will blend the ingredients all together.  By the way, you can double this recipe inside a 3-1/2 quart crock-pot. And when doubling the recipe, you will need 2-(16 oz.) bags of frozen corn, plus an 8-oz. bag of corn, 2-(8 oz.) pkgs. of cream cheese, 2 sticks of butter, and 3 tablespoons of sugar.

Cranberry Relish

Cranberry Relish

1 (12 ounce) bag fresh cranberries
1 cup sugar
10 ounces orange marmalade

Preheat oven to 350ºF.

In a 2-quart glass casserole baking dish, add the above ingredients. Stir to combine ingredients as best as you can.

Cover dish, and bake in the oven for 20-30 minutes, until cranberries pop. (I baked mine for exactly 30 minutes.)

Remove baking dish from oven; stir, and let sit until cranberry mixture cools somewhat. Cranberry mixture will thicken as it cools. (The cranberry mixture did thicken up after it sat for about 20-30 minutes.)

Serve while still warm, or at room temperature.

Ambrosia Waldorf Salad

Ambrosia Waldorf Salad

2 cups frozen cranberries, partially thawed and cut in half
1/2 cup sugar
3 cups miniature marshmallows
2 cups diced (unpeeled) Golden Delicious Apples
1 cup seedless green grapes (See *Note)
1 (20 oz.) can pineapple tidbits, drained
1 (8 ounce) tub Cool Whip

In a large bowl, combine the cranberries and sugar; mix thoroughly.

In a 3-quart (12 cup) bowl, add the marshmallows, apples, grapes, and pineapple.

Add the cranberries; mix well.

Fold in the Cool Whip.

Cover, and chill in the refrigerator until ready to serve.

Yields: 12-14 servings.

*Note: If using rather large grapes, cut them in half. If the grapes are small in size, I do not bother cutting them in half.

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

1 (8 oz.) pkg. cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice
1 (8 oz.) tub Cool Whip, thawed
1 (6 ounce) already-made graham cracker pie crust (See *Note)

In a large mixing bowl, mix cream cheese, canned pumpkin, sugar, and pumpkin pie spice.

With an electric mixer (on medium speed), mix until smooth.

Gently fold in the thawed Cool Whip, then spoon into the graham cracker pie crust.

Refrigerate 3 hours, or until set.

Store leftover cheesecake in the refrigerator.

Makes 8 servings.

*Note: I did want to mention, in regards to the graham cracker pie crust, while they are 9-inches in diameter, the pre-made ones that you buy in the store (the one that I use) comes in a 6-ounce pie tin.

Jimmy Dean's Stuffing

The first time I had this stuffing was at my sisters', and it was quite delish!

Jimmy Dean's Stuffing

1 lb. Jimmy Dean's Pork Sausage
1 cup chopped scallions
1/2 cup thinly sliced celery
1/2 cup shredded cheddar cheese
1-1/2 teaspoons poultry seasoning
1/4 teaspoon black pepper
2 (14-1/2 oz.) cans chicken broth
3 eggs, beaten
1 (16 oz.) bag, plus 2 more slices of bread, or 1/2 of a loaf (8 oz.) white bread, and 1/2 of a loaf (8 oz.) wheat bread
.....  .....  .....  .....  .....  .....  .....  .....  .....  .....  .....  .....  .....  .....  .....
1 tablespoon fresh parsley (or) 1-1/2 teaspoons dried parsley
1/2 cup shredded cheddar cheese

Preheat oven to 350ºF.

Cook pork sausage, and then drain thoroughly.

Combine sausage with the next 8 ingredients.

Put in a buttered roasting pan.

Bake uncovered for 30 minutes; then bake covered for 30 minutes.

Remove from oven, and top with the parsley and cheese.

Bake uncovered for 10-15 minutes more.

Sweet Potato Casserole

Sweet Potato Casserole

3 cups mashed sweet potatoes
2 eggs, beaten
1 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla extract

Mix the above ingredients together, then put the sweet potato mixture in a greased 1-1/2 quart size casserole baking dish.

Topping:
3/4 cup brown sugar, packed
6 tablespoons butter, softened
6 tablespoons flour
1 cup chopped pecans

Mix the above ingredients together, and place this ontop of the sweet potato mixture.

Cover, and bake 35-40 minutes in a 350 degree oven.

Note: The last time I prepared this, I used only 1 extra large size egg (instead of 2). I decreased the granulated sugar to a 3/4 cup, and decreased the milk to 1/4 cup, plus 2 tablespoons. I also decreased the vanilla extract to 3/4 teaspoon. As for the topping, I decreased the brown sugar to a 3/4 cup. I only use 6 tablespoons each of butter and flour, and decreased the amount of pecans to a 3/4 cup.


Candied Yams

Candied Yams

1 (2 lb. 8 oz.) can sweet potatoes, drained
1 cup brown sugar, packed
6 tablespoons butter
6 tablespoons heavy whipping cream
1 teaspoon salt

In a medium size saucepan, combine the butter, brown sugar, salt, and whipping cream.

Cook over medium heat; stirring constantly, until smooth and bubbly.

Add the drained can of yams, and stir gently until the yams are glazed and heated through.

Yields: 5 - 6 servings.

Note: For this recipe, I used 1-(40 oz.) can of Bruce's Yams (cut sweet potatoes in syrup).

Sweet-Sour Coleslaw

My family loves this salad!

Sweet-Sour Coleslaw

6 cups shredded cabbage
2 large carrots, peeled and shredded
2 to 4 tablespoons finely chopped onion
8 to 10 strips bacon, cooked and crumbled
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/3 cup sugar
1 teaspoon salt

In a large bowl, combine the shredded cabbage, carrots, onion and bacon.

In a jar (with a tight fitting lid), mix vinegar, oil, sugar and salt; shake well.

Pour (liquid) dressing over cabbage mixture, and toss.

Cover, and chill in the refrigerator before serving.

Serves 6.

Jurrassic Coleslaw

This salad may be a bit spicy, but it's also very good!

Jurrassic Coleslaw

1 cup (8 oz.) apple cider vinegar
1/8 cup or 2 tablespoons salad oil
1 tablespoon Dijon-Style Mustard
4 teaspoons paprika
1 teaspoon salt
1 cup sugar
2 tablespoons chopped onion

Whisk ingredients together; p
our into a large bowl, and add the remaining ingredients....

1 head cabbage, shredded
About 2 cups dried fruit (apples, peaches apricots)
About 1 cup dried cranberries

Cover, and chill in the refrigerator before serving.

Quick Fruit Salad

Quick Fruit Salad

1 (21 oz.) can peach pie filling
3 firm bananas, sliced
2 cups strawberries, halved
1 cup seedless green grapes

Combine all the ingredients in a large bowl.

Refrigerate until ready to serve.

Serves 6-8.

Jell-O In A Can

Jell-O In A Can

1 (20 oz.) can sliced pineapple
1 (3 oz.) pkg. Jell-O Gelatin, a gelatin of your choice
1 cup boiling water

Pour off pineapple juice from can, but leave pineapple in the can.

Dissolve Jell-O in boiling water. Cool slightly.

Pour Jell-O into can over the pineapple. Chill until set.

To serve, run knife around inside of can and tip out.

Slice between the pineapple rings.

Serves 4-5.

Four Fruit Compote

Four Fruit Compote

1 (20 oz.) can pineapple chunks
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
2 (11 oz.) cans mandarin oranges, drained
1 Granny Smith Apple, unpeeled and chopped
1 Golden Delicious Apple, unpeeled and chopped
1 Red Delicious Apple, unpeeled and chopped
2 to 3 bananas, sliced

Drain pineapple, reserving 3/4 cup of the juice.

In a saucepan, combine the sugar and cornstarch.

Add the reserved pineapple juice, orange juice, and lemon juice.

Cook and stir over medium heat, until thickened and bubbly.

Then cook and stir for one minute longer.

Remove pan from heat, and set aside.

In a bowl, combine the pineapple chunks, oranges, apples, and bananas.

Pour the warm sauce over the fruit; stir gently to coat the fruit.

Cover, and chill in the refrigerator until ready to serve.

Yields: 10 servings

Creamy Apricot Mousse

Creamy Apricot Mousse

1 (17 oz.) can apricot halves
2 (3 oz.) pkgs. apricot flavored gelatin

1-1/2 cups boiling water, to dissolve gelatin in
1 cup plain yogurt
2 cups Cool Whip, plus extra for garnishing

Drain apricots, but reserving the syrup.

Add water to the syrup (if necessary), to measure 1 cup, then set aside.

Reserve 6 apricot halves for garnishing, then pureé the remainder in a blender or food processor; set aside.

Dissolve gelatin in 1-1/2 cups of boiling water, then a
dd the apricot syrup. Chill until it has the consistency of a thick egg white (45 minutes to 1 hour).

Stir in the pureéd  apricots and yogurt until well blended.

Gently fold in the Cool Whip, then pour into a lightly oiled 6 cup gelatin mold. Chill in the refrigerator until firm.

Unmold onto a plate or platter. Garnish with extra Cool Whip (or Reddi Wip), and the reserved apricot halves.

Yields: 10 servings.

Cranberry Mousse

Cranberry Mousse

1 (20 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. strawberry flavored gelatin
1 cup water
(16 oz.) of canned whole berry cranberry sauce
3 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1/4 teaspoon ground nutmeg
2 cups dairy sour cream

Drain pineapple well, and reserving all the juice.

Add the juice to the gelatin in a 2-quart saucepan.

Stir in the water, heat to boiling; stirring to dissolve gelatin.

Remove pan from heat, and blend in the cranberry sauce.

Add in the lemon juice, lemon peel, and nutmeg.

Chill until mixture thickens slightly.

Blend the sour cream into the gelatin mixture.

Fold in the pineapple, then pour into a 2-quart gelatin mold.

Chill in the refrigerator until firm.

Unmold onto a serving plate.

Yields: 8 servings.

Turkey Gravy

This is the gravy I make after I've prepared the Herb Roasted Turkey (Baked in Oven Cooking Bag), and may I say it's some of "the best" tasting gravy I've ever had. I let the pan drippings sit overnight (in a glass bowl with a lid) in the refrigerator. The next day the fat hardens and comes to the surface of the bowl, which I then scrape it off, and make the gravy. (See *Note before preparing the gravy.)

Turkey Gravy

2 cups turkey drippings
1/8 teaspoon ground white pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
1/4 cup flour
1 tablespoon flour
1/2 cup milk

Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes.

While the pan drippings and spices are heating, combine the flour (the 1/4 cup plus 1 tablespoon) along the milk, in a jar with a tight fitting lid; shake until ingredients become smooth.

Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon.

Continue to cook and stir, until the gravy is thick and bubbly, then serve.

Yields: 2-1/2 cups of gravy

*Note: If I roast a 19 lb. bird, I am able to double the gravy ingredients, and then I'll add the already cooked, cut-up turkey meat into the gravy. The gravy and turkey meat taste great served over hot-cooked mashed potatoes. Also, whenever I double the recipe, I then prepare the gravy in a 3-quart saucepan.

Better Than Traditional Green Bean Bake

I really enjoy this side dish even more so than the tradtional green bean bake.


Better Than Traditional Green Bean Bake

2 (16 ounce) bags frozen green beans
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cheddar cheese soup
1/4 cup milk
1/4 teaspoon black pepper
2 cups French fried onions

Preheat oven to 350ºF.

In a 2-1/2 to 3 quart casserole baking dish, add and stir together, the frozen green beans, both cans of soup, milk, and black pepper.

Bake (uncovered) for 45-60 minutes.

Top with French fried onions, and bake (uncovered) 5 minutes more, until golden brown.

Cranberry Sauce

Cranberry Sauce

1 cup sugar
1 tablespoon sugar
1 cup orange juice (or) 1 cup water
12 oz. pkg. fresh or frozen cranberries

In a 3-quart saucepan, add the 1 cup of sugar, 1 tablespoon of sugar, orange juice or water. (I add orange juice when making these cranberries.) Stir to mix everything together.

Bring cranberries to a boil over high heat; stirring the cranberries constantly. (My cranberries came to a boil within 8 to 10 minutes.)

Once the cranberries come to a boil, I then cover the pan, lower the heat to a simmer, and cook the cranberries for 25 minutes; stirring the berries frequently. (Keep an eye on the cranberries, as they might rise-up while simmering. If they do, just stir them.)

After 25 minutes of cooking time, I uncover the pan, and continue to cook and stir the cranberries for 5 more minutes.

Remove pan from heat, and allow cranberries to cool somewhat (at room temperature), and before placing them in the refrigerator to chill. The cranberry sauce will thicken as it cools. (I enjoyed the cranberries while they were still a bit warm, and since I had cooked them a bit longer, I noticed the berries thickened up sooner than I expected.)

Servings: 4-6

Note: I have used the following orange juices when preparing this cranberry sauce... Simply Orange with high pulp. Also, Tropicana with some pulp (both not from concentrate).

Baked Brandied Cranberries

I enjoy my cranberries baked this way. The brandy helps to cut down on the tartness of the cranberries, while the sugar gives it just enough sweetness.

Baked Brandied Cranberries

2 (12 oz.) bags cranberries
2 cups granulated sugar
1/4 cup brandy
1/3 cup granulated sugar

Place the cranberries in a glass 13x9x2-inch baking dish.

Cover the cranberries with the 2 cups of sugar, but do not stir.

Cover baking dish tightly with aluminum foil.

Bake 50-55 minutes in a 350º oven; until the cranberries burst.

Remove baking dish from the oven.

Remove the foil and stir.

Let stand 10 minutes, then drizzle with the brandy.

Stir in the 1/3 cup of sugar.

Cool to room temperature; then refrigerate.

Makes 6 to 8 servings.

Herb Roasted Turkey (Baked in Oven Cooking Bag)

This is how I cook my turkey for Thanksgiving. I prep the turkey the night before, and place the bird in an oven cooking bag in a large roasting pan, and in the refrigerator. Then I am set to cook the bird the next day. Most of the time I do this a day or two before Thanksgiving (prepping and cooking the bird). Afterwards, I'll remove all the meat from the bird, then when it's time to heat the gravy, I'll add as much of the cooked turkey meat to it as I can. Usually everyone pours gravy over their meat, so I figure why not just mix the two together. Also, when it's time to make the gravy, and if I've already refrigerated the pan juices the day before, I'll then scrape off the fat that has accumulated on top. I've found this is a good way to remove excess fat from the gravy. Years past I've even cheated and on many occasions, I've use jarred gravy in place of the home-cooked gravy, and I'll add the cooked meat to it. And by the way, the jarred gravy I used was... Heinz.



Herb Roasted Turkey (Baked in Oven Cooking Bag)

Reynolds® Oven Cooking Bag, Turkey Size (for 8-24 lbs.)
1 tablespoon flour
1 (12 to 24 lb.) turkey, already thawed (See *Note)
2 carrots, peeled and rinsed
2 stalks celery, cut in half if need be
1 medium size onion, peeled and cut in half
a few whole cloves of garlic, peeled

About 2 tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon Lawry's Seasoned Salt
1 tablespoon dried rubbed sage
1/2 teaspoon regular table salt (or desired amount)
1/8 teaspoon ground black pepper (or desired amount)

Preheat oven to 350°F.

Spray inside of bag with a nonstick spray, to reduce sticking, if desired. Shake flour in Reynolds Oven Cooking Bag. Place in a large roasting pan, at least 2 inches deep.

Remove neck and giblets from turkey.
Rinse turkey; pat dry.
Brush turkey with the vegetable oil. (See *Note)

Combine the thyme, rosemary, seasoned salt, sage, table salt, and black pepper, then sprinkle and rub the herb mixture inside the cavity of the bird, plus over the entire the turkey; turning to coat evenly.

Place turkey inside oven cooking bag. Add vegetables inside the bird cavity. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top. Tuck ends of bag in pan.

Bake: 8-12 pound turkeys 1-1/2 to 2 hours, 12-16 pound turkeys 2 to 2-1/2 hours, 16-20 pound turkeys 2-1/2 to 3 hours, 20-24 pound turkeys 3 to 3-1/2 hours. (See *Note for roasting a 16 and a 19 pound turkey.)

For easy slicing, let turkey rest in oven bag (on top your stove) for 20 minutes before opening. If the turkey sticks to the oven bag, gently loosen the bag from the turkey, before opening the bag.

*Note: When it comes to prepping the bird, I do not brush the turkey with vegetable oil. Also, when it comes to baking the turkeys, I'll bake a (16 lb.) turkey for 2 hours & 15 minutes, and a (19 lb.) turkey for exactly 2 hours & 30 minutes. But, when I add the herbs and seasonings to the 19 lb. turkey, I use the following amount... 1-1/2 tablespoons of rubbed sage, 1-1/2 teaspoons each... of Lawry's Seasoned Salt, dried thyme, and rosemary, plus I add the 1/2 teaspoon of table salt, and the 1/8 teaspoon of black pepper. And after I bake the 19 lb. turkey, I let it rest on top the stove for 30 minutes, before removing it from the cooking bag.


Additional pictures of the turkey...





I wanted to let everyone know, that as of yesterday I had prepared an 18 lb. Butterball Turkey, and used the following vegetables, dried herbs, and spices...

1 medium size onion
4 medium size carrots
3 stalks of celery, each cut in half
3 extremely large size whole garlic cloves
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons seasoned salt
2 tablespoons dried rubbed sage
1/2 teaspoon table salt, plus 1/4 teaspoon of table salt
1/8 teaspoon black pepper, plus 1/16 teaspoon of black pepper

I placed the onion and 2 carrots inside the cavity of the bird, and 1 carrot each inside the pockets, which are on each side of the drumsticks and next to the breast of the bird. I also placed a celery half in each pocket, and the remaining halves of celery inside the cavity of the bird. I then placed an extra large clove of garlic in each pocket, and the remaining clove inside the cavity of the bird. I baked the turkey for 2 hours and 30 minutes, and the meat was so moist and tender.

As you can see, I upped the amount of carrots and celery, plus the dried herbs and spices this time when I prepared my turkey, which not only made my kitchen smell even more wonderful while it was baking, but I'm sure it will also make the gravy taste even more flavorful!