Abbi's Italian Sodas

Abbi works in the soda shop at church and this is her secret recipe.  Now, it is not so secret.  But they are a big hit!!  We recently had these for a tea party and for Thanksgiving Dinner!!!  

Abbi's Italian Sodas
Make in a 12 oz. cup.  

4 ice cubes

5 pumps of flavor

Soda to fill the cup

splash of cream

Place lid on with a straw.

For extra fancy......add whipped cream and a maraschino cherry on top.  Add a straw.  

Thanksgiving Homemade Stuffing

Last Saturday Jan Irving called to ask if I could teach a class on Thanksgiving  planning and safety tips and to share my favorite homemade stuffing recipe for the Gardening Gems Club on Monday evening.  It was short notice but I agreed.  Last night was the night, I did a little demonstration using this first recipe and shared a few tips shared at the bottom of this post and and answered questions.  I included 2 stuffing recipes using the stove top, the oven or the instant pot.  On this day oven space is usually in demand.  So you have options....

Homemade Stove Top Stuffing

6 to 8 c. bread, cut into ½ pieces (white, whole wheat or cornbread or combination of) **toast in oven
14.5 oz. chicken or vegetable broth, or more if you like softer stuffing 
6 to 8 T. butter
1 c. finely chopped onion
1 c. finely chopped celery
3 cloves garlic, finely minced or 3/4 t. garlic powder
2 t. poultry seasoning
2 t. chicken bouillon
2 t. dried parsley
¼ t. each dried sage & rosemary & thyme
** Preheat the oven to 350 degrees F. Cut the bread into 1/2-inch (or slightly smaller) cubes and bake on a cookie sheet for 10-12 minutes until lightly toasted.  Cool and store in a bag until ready to use.  ** (this can be done days in advance)
 
Heat the broth until very warm and set aside (Microwave 1:33).
In a large 5-quart pot, melt the butter over medium heat. Add the onions, celery and garlic.  Cook, stirring often, for 7-8 minutes until the celery is tender and the onions are translucent.
Stir in the seasonings and cook for another minute or so.
Add the bread cubes and stir everything well so the bread is coated with the butter/vegetable mixture.
Gradually add the heated broth and stir to evenly moisten the bread.
Cover the pot, remove it from the heat, and let the stuffing sit for 10 minutes or so before serving.
NOTES:  If you bake/toast the bread in the oven it can absorb the broth without falling apart, if you like a softer stuffing you can skip that step.

Grandma’s Stuffing                                                                        

½ c. butter, divided
1 c. celery, diced
1 c. onion diced
2 large apples, unpeeled and diced
6 c. Pepperidge Farm Herb Seasoned Stuffing or * Dry your own bread and add sage and thyme and rosemary
2 t. poultry seasoning
2 t. chicken bouillon
2 t.  dried parsley
2 to 4 c. chicken stock (2 c. for instant pot or 4 c. for baking in oven or by how soft you like it)
 
Melt 6 T. butter in a large saucepan over medium heat.
Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
Add dry stuffing, poultry seasoning, bouillon, parsley and chicken stock. Stir until stuffing absorbs the liquid.
Spray a casserole dish with nonstick cooking spray and fill with stuffing.
Use the rest of the butter to dot the top of the stuffing.
Bake at 375 for 30-40 minutes, or until golden brown and crispy at the edges.
Notes:
·         If you make this in advance just refrigerate until ready to bake.
·         *to dry your own bread
Cut into ½ inch cubes and bake at 350 on a cookie sheet for 10 – 12 minutes.  Cool and store in bag until ready to use.  Since this bread isn’t seasoned add ¼ t. sage, ¼ t. rosemary and ¼ t. dried thyme with the poultry seasoning listed above. 
·         You can make this in the instant pot too. 
Mix all ingredients together in large bowl and then put in 2 stacking pans and cover with foil.   Place 1 c. water in bottom of instant pot.  Place the stacking pans a trivet and place in the instant pot.  Seal the lid.  Cook for 15 minutes on high.  Quick release.  For a soft stuffing leave as is or broil for a minute or 2 to crisp the top, while watching carefully. 
 

Karla’s Turkey Safety tips to Remember….

1 pound per person

Thaw your turkey in the refrigerator, allow 24 hours for every 5 pounds

Do not wash your turkey 

Don’t stuff your turkey

Best oven cooking temp for turkey is 325

Oven Bags are great, cooks faster and less mess and moister meat

Use a thermometer & cook to 165 degrees

Karla’s Thanksgiving  Hosting Tips:

Copy a blank calendar and create a plan…..spread it out so it is not overwhelming….Make lists   Menu - Guests List -  Shopping Lists - Things to do Lists etc.    Keep your lists!!!  I have a binder with sheet protectors!    They will be handy next year!!  

2 weeks before - Make assignments and confirm guest list.

Buy the shelf stable items at the beginning of the month.  Buy the fresh items 3 or 4 days before.  That way the stores aren’t so busy and supplies aren’t depleated  

Paper plates are GREAT..…buy them and your napkins early!!  The week before they will be sold out!!  But use real silverware!!  Glasses either washable or disposable.  

Monday = final shopping    

Tuesday = Make rolls & cheeseball    

Wednesday = Make desserts & set the Table!!

Thursday - Day of….Prep Turkey and determine when it needs to go in the oven.  Get frozen items out of freezer.  Prepare Salads, sides, appetizers and drinks.  

Do dishes along the way.   Run the dishwasher before guests arrive and empty it!!!  That way all the dinner dishes can go right in and clean-up is a breeze.  Don’t forget to make yourself presentable  before time for guests to arrive.

Leftovers – package in meal sized portions.  Have disposable containers to send home with others.  

Wrap the turkey carcass in Foil/Saran and refrigerate or freeze it to boil later.  You will be surprised how much meat you will get off of it and the broth is the best ever!!   You can freeze it for later.  I make turkey noodles over mashed potatoes or enchiladas with the turkey…

Relax and enjoy the day!!!  If something goes wrong or doesn’t turn out – laugh it off, chances are no one is going to remember that part…..but they do remember how you made them feel.  Happy Thanksgiving!!  

Instant Pot Turkey Breast

Instant Pot Turkey Breast

3 lb. turkey breast

1 onion, cut in chunks

2 stalks celery

4 cloves garlic

1 to 2 T. olive oil

1 t. paprika

1 t. pepper

1 t. salt

2 t. Italian seasoning or herb seasoning

1 t. granulated garlic and or onion

1 T. chicken bouillon 

1 to 2 c. water or chicken broth

Place the onion, celery and garlic in the cavity of the turkey and place on a rack in the instant pot breast side up.  Rub oil and seasonings into the turkey breast.  Pour water/broth around the edges.  Seal and pressure for 24 minutes.  (8 minutes per pound = 24 minutes for 3 lbs. ) Natural Release or Quick Release after 10 minutes.  Remove and cover with foil to rest for 10 minutes before slicing.  

If desired you can crisp up the skin by place on a broiler pan in the oven.  Set oven to broil for 440 degrees and watch closely until golden and crispy.  

Gravy leave broth in instant pot on Saute setting.  Add thickening and cook & stir until desired consistency.  

Larger turkey breasts up to 7 pounds I set for 35 minutes and natural release.  Temperature should read 165 degrees on meat thermometer in thickest part of breast.

Mandarin Orange Pretzel Salad by Six Sisters' Stuff

Aunt Virginia Kimball brought this salad to Thanksgiving Dinner.  I loved it!

Here is the official link to it.    http://www.sixsistersstuff.com/recipe/2013/07/mandarin-orange-pretzel-salad-recipe/

Mandarin Orange Pretzel Salad

2 cups pretzels, crushed
1/2 cup butter, melted
3 tablespoons sugar **
1 (8 oz) package cream cheese
1 (8 oz) container Cool-Whip (non-dairy whipped topping)
1 cup sugar
1 large box (6 oz) orange Jell-o**
2 cups boiling water**
1 can (11 oz) mandarin oranges

For the first layer, combine broken pretzels, melted butter and 3 tablespoons sugar. Stir together until well blended.  Press in  9 x 13" baking pan and bake at 350 degrees for 7** minutes.  Cool completely.
For the second layer, beat 1 cup sugar and cream cheese together until smooth.  Fold in Cool Whip.  Spread cream mixture over pretzel layer (be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added).
For the third layer, mix orange Jell-o and boiling water together until Jello is completely dissolved.  Add mandarin oranges and let cool until slightly set.  Pour Jell-o over cream cheese layer and refrigerate until firm.
Cut into squares and serve.

** Next time I would add a small box of jello along with the large one and use a total of 3 c. boiling water.  I thought the crust could have used a little more sugar, next time try 4 T.  and bake the crust a little longer 10 to 15 minutes.  It didn't want to stay together. 

Apple Crisp......Fruit Crisp

I've made several of these this fall when I had a few jars of apple pie filling that did not seal.  Then I started making them with fresh apple slices and they worked out well too.

Apple Crisp......Fruit Crisp

42 oz. Apple Pie Filling (Or any fruit filling you like) **
1 c. flour
1 c. brown sugar
1 c. old fashioned oats
1 1/2 t. cinnamon
3/4 c. melted margarine
1/4 c. chopped pecans

Spray a 9 inch square or round baking dish and dump in the pie filling.
Mix together the remaining ingredients and sprinkle over the pie filling.
Bake at 375 for 30 to 40 minutes, until golden brown.

**If using fresh apple slices instead of pie filling:
6 c. peeled & sliced apples
1 c. sugar
2 T. flour
1/4 t. salt
1 1/2 t. cinnamon
1/4 t. nutmeg
Mix together the dry ingredients and then stir in the apple slices.  Use this in place of the apple pie filling. Proceed with the topping and bake. 

Crock Pot Stuffing

Steve volunteered to bring the stuffing for his work Thanksgiving Feast. I decided the best way to do this was to put it in the crock pot.  Since I hadn't ever done it that way I was a little nervous that it might not turn out.  Since it worked out great I decided I better post what I did so I can do it again in the future and actually remember what I did. 

Stove Top Stuffing in a Crock Pot
5 - 6 oz. boxes Stove Top Stuffing
3/4 c. melted butter
6 c. chicken broth or water (I use chicken broth)
Stir together in large bowl. 
Spray a large crock pot and fill with the stuffing.  It is important that the crock pot is filled to the top.  Cook on low for 4 to 6 hours.  If it appears to be drying out you can add more water or chicken broth. 

Additional add ins:  if desired

2 Cups onion

2 Cups celery

Finely chopped in a food processor and stir into the stuffing prior to placing it in the crock pot.  

Thanksgiving/Holiday Popcorn Mix

I wanted a Thanksgiving Snack for munching, so I set out to create one.  I love my go to snack of microwave popcorn drizzled with melted almond bark so that became my basic recipe. I added bugles to look like cornucopias, I added pretzels for a color contrast and fall colored candies.    This is what I came up with....and everyone loved it.  I think it will be made very often...not just for Thanksgiving.

Thanksgiving / Holiday Popcorn Mix 

2 bags microwave popcorn, popped 

about 3 c. Bugles (just dump some in)

about 2 c. pretzels (just dump some in)  

1 c. Reese's pieces candy

4 or 5 squares melted almond bark (I prefer 4)  

 Mix together in large metal bowl: popcorn, Bugles, and pretzels .

Melt almond bark in microwave at 50% power, stirring every 60 seconds until melted.  Drizzle over the popcorn mixture and stir well. Stir in the candy pieces.  That's it!!

I had planned to add candy corn too but I forgot.  Maybe next time?

For Christmas I used Corn Chex Cereal instead of the Bugles and M&Ms instead of Reese's pieces.  I took this to our Garden Club Party and every crumb was gone.  It would be great for any holiday and can be changed according to your likes....I am changing the name to Holiday Popcorn Mix.

Cranberry Honey Butter

A great holiday gift!!

Cranberry Honey Butter
1 cup butter, softened
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 teaspoons grated orange peel
1/8 teaspoon kosher salt
Beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Cream Cheese Pumpkin Bars

Cream Cheese Pumpkin Roll Bars
Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Chocolate Chips (optional)

Preheat oven to 350 degrees.  Spray a cookie sheet.

In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. 

In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.

Spread the batter evenly into the prepared pan.

In mixer bowl on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth.
Dollop the  cream cheese mixture over the pumpkin batter.
Use a table knife to swirl together the cream cheese and pumpkin batter.
Bake at 350 for 25-30 minutes, or until the center of the pumpkin batter springs back when touched.
Cool completely in pan, sprinkle with powdered sugar,  then cut into bars. Serve.

* Place in refrigerator and serve these cold like a pumpkin roll.   These get better with time, so make them ahead.  Great in the freezer for later!! 

Pumpkin Blossom Cookies......with a Kiss

Pumpkin Blossom Cookies with a Kiss
1/2 c. butter
½ c. shortening
1 c. sugar
½ c. brown sugar
¾ c. pumpkin puree
1 large egg
4 c. flour
2 t. baking powder
1 t. baking soda
½ t. salt
1 t. cinnamon
Additional sugar for rolling
60 Hershey kisses

In a large bowl, cream together butter, shortening, sugar and brown sugar.
Mix in pumpkin puree and egg.
In a separate bowl, sift together flour, baking powder, soda, salt and cinnamon. Add dry ingredients to pumpkin mixture.
Roll dough into 1-inch balls and roll in additional sugar.
Place dough on ungreased cookie sheets and bake at 400 for 7-9 minutes, or until lightly browned.
Remove from the oven and gently press a Hershey's Kiss into the center of each cookie.
Let cool completely

Thanksgiving Jello

Thanksgiving Jello
Mix together:
1 large box Raspberry Jello
2 c. boiling water
Stir in:
6 oz. frozen orange juice concentrate
20 oz. pineapple (Partly drained), blended to puree
15.5 oz applesauce
Pour into 7 x 11 inch dish and chill until set.
Topping:
Beat Together:
1 small box vanilla pudding
1 c. milk
Fold in:
8 oz. whipped topping
Spread over the top of set Jello.

Found this online only they used Orange Jello and mandarin oranges instead of applesauce.  I think that way would be good too!

Crock Pot Mashed Potatoes

Crock Pot Mashed Potatoes

5 lbs. red or yukon gold potatoes, cut into chunks (peeled or not)
1 Tbsp. minced garlic
2 cubes chicken bouillon
8 oz. container sour cream
8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, garlic and chicken bouillon cubes. Cook potatoes until tender but still firm, about 15 minutes. Drain, reserving a little of the cooking water.

Mash potatoes with sour cream and cream cheese, adding reserved cooking water to reach desired consistency. Transfer to a 4 quart crockpot, cover, and cook on low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Molded Cranberry Orange Salad

This recipe reminds me of Mom's Cranberry Relish.  I think it would be a good recipe to use up any leftovers.

Molded Cranberry Orange Salad 
1 teaspoon unflavored gelatin
1 tablespoon plus 1 cup cold water,divided
1 cup boiling water
1 package (3 ounces) raspberry gelatin
1 package (12 ounces) fresh or frozen cranberries, divided
2 medium apples, cut into wedges
1 medium navel orange, peeled
1 cup sugar
1/2 cup Diamond of California Chopped Walnuts
1/2 cup finely chopped celery

In a large bowl, sprinkle unflavored gelatin over 1 tablespoon cold water; let stand for 1 minute. Add boiling water and raspberry gelatin; stir for 2 minutes to completely dissolve gelatin. Stir in remaining cold water.
Refrigerate for 45 minutes or until thickened.
Place 2-1/3 cups cranberries, apples and orange in a food processor; pulse until chopped. Transfer to a bowl; stir in sugar. Stir into thickened gelatin. Fold in the walnuts, celery and remaining whole cranberries.
Pour into a 10-in. fluted tube pan or 8-cup ring mold coated with cooking spray. Cover and refrigerate overnight or until firm. Unmold onto a platter. Yield: 12 servings.

Turkey Treats....

Turkey Treats-- Dip Oreos in melted chocolate- Add eyes (Wilton Candy eyes) and candy corn for the nose with frosting. Place on chocolate frosted preztels.

No Bake Pumpkin Oatmeal Cookies

http://www.justapinch.com/recipes/no-bake-pumpkin-oatmeal-cookies.html

No Bake Pumpkin Oatmeal Cookies
1 1/2 c. white sugar
1/2 c. brown sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz) box instant pumpkin spice pudding mix (or sub vanilla pudding & 1 T. pumpkin pie spice)
3 1/2 c. quick cooking oats
1 t. pumpkin pie spice
1 t. vanilla extract
In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely. Store in airtight container.
Freezing Directions:
Follow directions above. When completely cool, transfer to gallon sized freezer storage bag.
Servings: 36 cookies

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie
16 oz. cream cheese, softened 
1/2 c. sugar 
1/2 t. vanilla 
2 eggs 
1 (9 inch) prepared pie crust (or Graham cracker crust) 
1/2 c. pumpkin puree 
1/2 t. cinnamon 
1/4 t. cloves 
1/4 t. nutmeg 
1/2 c. frozen whipped topping, thawed 
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs.  Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake at 325 for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Pumpkin Puree

Pumpkin Puree

• 1-3/4 cups puree = one 15-oz. can pumpkin
• Select a cooking pumpkin (about 4-6 lbs.)
• Wash and dry pumpkin
• With a small serrated or heavy knife, remove top of the pumpkin. Use a sawing motion to cut pumpkin into 4 quarters. Scrape out all of the seeds and stringy pulp.
• Place pumpkin, flesh side down, on a 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 45-60 minutes or until a fork inserted in the skin comes out easily.
• Scoop out flesh, add a few chunks at a time to a food processor and process until smooth.
• Place puree in a large strainer lined with 4 pieces of cheesecloth or 1 large coffee filter. Place strainer over a large bowl; cover and refrigerate for 8 hours. Remove pumpkin from strainer and discard the liquid.
• Puree is ready to use or freeze for up to one year.

Pumpkin Delight

This is a re-make of one of our all time favorites, Butterscotch Delight.  

PUMPKIN DELIGHT
1 stick butter, melted
1 c. flour
1 c. chopped pecans
2 t. sugar
Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. cool whip
Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
8 oz. cool whip
Nutmeg for sprinkling
Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with additional container of cool whip. Sprinkle with nutmeg.  Refrigerate.  Cut into squares and serve.

Apple Crisp Pizza

A great dessert for Fall....and it is beginning to feel like FALL!!

Apple Crisp Pizza
Pastry for 9" single-crust pie
2/3 c. sugar
3 T. flour
1 t. Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
TOPPING:
1/2 c. flour
1/3 c, brown sugar
1/2 c. old-fashioned rolled oats
1 t. cinnamon
1/4 cu. butter, softened
DRIZZLE:
1/2 c. caramel topping

Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust completely covering it.
For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle over the apples.
Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.

Pumpkin Doodle Cookies

Pumpkin Doodle Cookies
1 cup butter
1-1/2 cups sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2-2/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon ground cinnamon
In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.