Easy Cream Cheese Truffles

Super easy, no bake, cream cheese truffles are rich, decadent and bite sized.
Truffles make the perfect gift or dessert to bring to a party.  Also the perfec t snack when you're craving something sweet.  This recipe makes 8 truffles and can easily be doubled or tripled.

Ingredients

1 cup semi-sweet chocolate chocolate
4 ounces cream cheese softened
1/4 cup powdered sugar
1/8 cup unsweetened cocoa powder

Optional Toppings

powdered sugar
unsweetened cocoa powder
shredded coconut
melted chocolate
chopped pecans or walnuts
Crushed Oreo Cookies
dipped in melted chocolate and peanut butter
Dipped in melted chocolate + coconut oil. This creates a candy shell and is so good!

How to make Easy Cream Cheese Truffles

1. Melt chocolate chips in a microwave safe bowl in 30 seconds increments until fully melted.
2. Add melted chocolate and cream cheese to a stand mixer with the paddle attachment. Mix until combined and smooth.
3. Slowly mix in powdered sugar and cocoa powder. Place the mixture in the refrigerator for 1 hour to chill.
4. Roll into 8 truffles and top with your favorite toppings.
5. For powdered sugar, cocoa powder and shredded coconut. Simply place them each in small bowls and roll one truffle at a time in the mixture to coat.
6. For chocolate covered with pecans, melt chocolate in the microwave (you may have to thin it out with cream or milk). Roll the truffles in the melted chocolate and then roll in the pecans.
7. Store the truffles in the refrigerator until ready to serve.

Greek Pastitsio, or Greek Lasagna

Pastitsio is Greek comfort food, pasta layered with meat, cheese and béchamel sauce.

I LOVE Greek food and this recipe looks delicious!   I will make this!

I found it on the hungry bluebird blog.

Be sure to look at this blog for more information on the proper Greek noodles and cheese to use.

I will probably use the recommended substitutions for items I am unable to locate.

The author, Kelly, introduces us to her friend Flora, who gave her this Greek family recipe.

Ingredients

3 pounds lean ground beef
1 large onion, chopped
2 15-ounce cans tomato sauce
1 tablespoon ground cinnamon
coarse kosher salt
1 package pastitsio noodles, or mostaccioli
1/2 pound or more kasseri cheese, grated, about 4 cups (or asiago or an Italian blend) ~ Flora uses a lot of cheese, like a pound!)
4 eggs
1 1/2 sticks unsalted butter
1 cup flour
5 1/2 cups whole milk

Instructions

• Make the meat sauce one day ahead. In a large pot, add a little olive oil and heat over medium heat. Add the chopped onions and sprinkle with a generous pinch of salt, cook until onions are just translucent. Add the ground beef and cook and stir until no longer pink, breaking it up with a wooden spoon as it cooks. Add the 2 cans of tomato sauce and cinnamon, stir and bring to a simmer. Season with salt to taste. Let meat sauce stew for 3 hours, yes, for 3 hours with a lid on, slightly askew. Stir occasionally. Let cool and then refrigerate overnight.

  
  
• Bring sauce to room temperature or warm gently before layering the pastitsio. Grate the kasseri (or Asiago) cheese and set aside, you want at least 4 cups.

  
  
• Cook noodles in boiling salted water until al dente (I cook a minute or two less than package directions). Drain noodles and when cool enough to handle, put them in a large bowl and mix one beaten egg into the pastitsio noodles with your hands.

  
  
• Preheat oven to 350º. In a lasagna pan, or other large pan, drizzle a little olive oil in the bottom or coat lightly with cooking spray. Put all of the noodles which were tossed with egg in the bottom of the pan and arrange evenly. Sprinkle with a third of the shredded cheese. Using a slotted spoon, cover the noodles and cheese evenly with all or most of the meat mixture, leaving room for the béchamel layer on top. Sprinkle another third of the cheese over the meat layer. You now have noodles, cheese, meat, cheese layered so far.

  
  
• Make the béchamel sauce. In a heavy bottomed large pot, melt 1 stick of butter. Add the flour to the melted butter and whisk to combine well and cook, stirring constantly for a minute or two. Slowly add 5 cups of milk, whisking the whole time. Cook and whisk until it just starts to boil, when it starts to bubble. Turn off heat.

  
  
• In a separate bowl, beat 3 eggs and 1/2 cup milk with a hand mixer. Add this mixture to the pot, slowly, whisking the whole time.

  
  
• Put back on medium-high heat and cook and whisk until thick and bubbly. When at the desired consistency, cut the heat and let the béchamel sit for a few minutes.

  
  
• In a small sauce pan, melt 1/2 stick of butter. After the béchamel has rested a few minutes, pour it over the meat and cheese layer, spreading evenly over the top. Sprinkle the remaining cheese over the béchamel. Lastly, drizzle or spoon the melted butter on top of the cheese, this is what will brown the top of the pastitsio. (Okay, Flora says to use a stick of melted butter. Too much I think, especially for my pan size. But that is what she says to use.)

  
  
• Place pan on a baking sheet and then into preheated oven and bake for 1 hour, until browned and center is hot. If not browned enough, after 1 hour, turn on broiler and cook another 3 - 5 minutes, watching carefully until top is browned.

  
  
• 
  Let pastitsio rest for 10 minutes before serving.

  
  

Notes

• The sauce takes 3 hours to simmer and is best refrigerated overnight
• Assembling the pastitsio takes about 30 - 45 minutes
• Baking time is about 1 hour and then it needs to rest a bit
• Use a very large pan, I used a 12 by 18-inch baking pan.
• you can halve the recipe for a smaller pan.

Oven Baked Mostaccioli

A couple of years ago, I hosted a wedding in my backyard for my son Casey and his lovely bride, Cierra.

For the reception I served this pasta dish.  It got rave reviews.   And I was super happy with how it turned out.  I used a variety of pasta sauces.  And we even had Best Choice Mostaccioli noodles at the store. This recipe is loaded with cheese, but that's not what makes it so special.  It's the Italian Sausage.  I also served garlic bread sticks and an iceberg and green leaf salad with very thin sliced red onions, sliced pimentos, and an Italian Salad dressing.    I promise you won't be disappointed.

1 pound Harter House (made in house) bulk sweet Italian sausage 
1 medium green bell pepper
1 large chopped onion
5 cups meatless spaghetti sauce
1 - 16 ounce package mostaccioli noodles  (or penne pasta noodles)
4 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Oven Temp: 350°
Cooking Time: 30 to 45 minutes
Pan Type: baking pan
Preheat Oven.

Cook mostaccioli according to package directions for firm pasta.
Brown the sausage, onions and green pepper until meat is no longer pink inside.
Stir often to break up the sausage.
Drain well.
Add sauce, bring mixture to a boil.
Reduce heat and simmer 10 minutes.
Put small amount of sauce in bottom of pan.
Next, layer one half of the mostaccioli pasta over the sauce and 2 cups of the mozzarella cheese.
Cover with 2 cups of sauce.
Repeat layers and top with parmesan cheese.
Bake for allotted time.
Serve this oven baked mostaccioli recipe with your favorite garlic bread.
Serves: 9 – 12

Best Sugar Cookie Recipe

 

This is my favorite sugar cookie recipe.
I am planning to have a cookie baking party with girlfriends this weekend.
I can't wait.

Ingredients

3 cups All Purpose flour, measured then sifted
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
3 sticks unsalted butter, softened
1 1/2 cups granulated sugar, plus extra for rolling
2 large eggs
1 tablespoon pure vanilla extract

Instructions

Preheat oven to 375 degrees F.  Traditional oven setting, not convection.
Line several cookie baking pans with parchment paper.
Mix the flour, baking powder, and salt in a medium bowl.

Place the softened butter and sugar in the bowl of your electric mixer.
Cream the butter and sugar on high until light and fluffy, 3-5 minutes.  (Don't skimp on the time)
Then turn the mixer on low and add the eggs and vanilla extract.  Scrape the bowl.

With the mixer running on low, slowly add the flour mixture.  
Scrape the bowl and beat again for 30 seconds.

Pour some extra sugar into the bowl to coat the cookie dough.  
Scoop the dough out and roll into 1-inch balls.  
The dough should be soft and delicate - don't over-handle.
Shake each ball in the sugar bowl to coat, then place on the cookie sheet 2 inches apart. 
Use the bottom of a drinking glass to press down on each ball, until it's 1/3 to 1/2 inch thick.

Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set.  Cool completely on the cookie sheets.

Optional Butter Cream icing, but great with no icing.

Meatballs and Gravy

This recipe is tried and true!

I’m not going to pretend that I am Italian, because of every nationality that is mixed through my veins – Italian is about the single one that I am not. However, I love Italian food & tend to make some pretty great meals when I cook Italian food. This is something I am confident I can make well…enter Meatballs and Gravy. Now, since I am not Italian by birth (only by choice) I would not have known that the sauce is actually called gravy, when you put it on meatballs. Also, I found everything I need to make this wonderful recipe at Harter House and Harter House World Flavors.

Meatballs and Gravy

Ingredients:
For Meatballs:

1.5 lb. of mild Italian sausage

1.5 lb. lean ground beef

2 eggs

2 tsp Dried Italian Seasoning

3/4 cup Italian Bread Crumbs

1/4 cup grated Parmesan cheese (reduced fat)

1 clove minced garlic

1/2 tsp crushed red pepper

pinch brown sugar

2 tsp salt

1 tsp fresh cracked pepper

For “Gravy”

2 large cans Cento crushed tomatoes

2 cloves fresh minced garlic

1 small yellow or white onion

olive oil

1/2 diced roasted Italian red pepper

fresh basil – minced

1 tablespoon balsamic vinegar

1/2 tablespoon Dijon mustard

pinch sugar

1 tsp salt

1 tsp black pepper

couple dashes hot sauce

1 tablespoon dried Italian seasoning

1 tsp of lemon juice

1. Preheat oven to 400 degrees

2. Open a bottle of your favorite wine and consume while cooking.

3. Combine all ingredients for the meatballs into a bowl. Once all the ingredients are blended together, you are going to form your balls. These are meant to be bigger than the kind you find in your spaghetti – since they are the main course. So you want them to fill up a good handful (why is this starting to sound dirty)…

Once you have all your meatballs formed, line them up on a cookie tray. Its really important not to crowd the tray so the meat cooks evenly. Once you have this step completed, put your meatballs in the oven – reduce the heat to 375 and cook for exactly 45 minutes. Reducing the heat allows for the outside to form a slight crunch, while the inside cooks perfectly.

4. Now we start on the sauce! Slice the onions & chop garlic & add to saucepan over medium heat with about 2 swirls of olive oil in the pan.

Once the onions have cooked and are translucent, add in the remaining ingredients for the sauce, starting with the crushed tomatos. After you have all the ingredients added & well incorporated, turn the heat to low & cover. The flavors will all blend together on a low simmer while the meatballs finish cooking.

5. When the meatballs are done you are going to take each one and add to your sauce, excuse me, gravy…. and roll around to make sure they are completely covered. Optional step is to place a slice of mozerella on each meatball (after its been rolled in the gravy) and cover again for just a minute to melt the cheese.

6. For the salad, I cheated and bought a bag of Ultimate Caesar Salad mix, but I am not kidding when I say, it was the BEST bag of salad I have ever bought. BECAUSE it has the shaved Parmesan cheese, the creamy dressing & this little spice mix to sprinkle on top that I had never seen before….

(PS, I always cut out the lettuce "ribs")

I topped my meatballs with some grated Parmesan cheese and fresh parsley.

Pork Schnitzel with Garlic Sauce

 

INGREDIENTS

4 Harter House Pork Cutlets
1 1/2 cups all purpose flour
kosher salt and fresh ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or Panko.
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 sprig thyme
lemon wedges

Put the flour in a shallow dish and season with salt and pepper.  Whisk the eggs and milk in another shallow dish and season with salt and pepper.  Put the bread crumbs in a third dish and again season with salt and pepper.

Lightly dredge each piece of pork in flour, then egg, and finally the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate uncovered, for 10 - 12 minutes to allow the coating to dry out a little and adhere to the pork.

Heat oil and butter in a nonstick skillet over medium high heat.  Add the thyme sprig and let it fry for about 1 minute to infuse the oil.  Remove the thyme sprig and reserve.  Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side.  

Remove to paper towels to drain.  Season with salt and transfer to a serving platter while still hot.  Garnish with lemon wedges and the fried sprig of thyme before serving.

GARLIC SAUCE for 4 cutlets

4 Tablespoons butter
2 clove garlic
2 Lemon, juiced
Fresh Parsley or thyme

Add butter and whole garlic and heat to infuse butter.
Squeeze lemon and add parsley / thyme to the pan.  Mix well and pour over schnitzel.

PORK SCHNITZEL SANDWICH

There is not much better than this Pork sandwich.
Add your favorite sauce. provolone cheese, lettuce, tomato, and  onion, on a toasted bun.

Captain Rodney's Cheese Bake

 EVERYONE'S FAVORITE DIP!

Ingredients 

1/2 cup mayonnaise
8 ounces cream cheese
2 cups grated sharp cheddar cheese
3/4 cup Captain Rodney's Sweet and Spicy Glaze
4 slices bacon (cooked, chopped)
2 green onions (more for garnish if desired)
Ritz Crackers

Instructions 

1. Preheat oven to 350F.
2. In a large bowl, combine the mayonnaise and cream cheese.
3. Add in the cheddar cheese. Mix to combine.
4. Add green onions, Mix to combine.
5. Spoon into a 9 inch pie plate or similar size baking dish.
6. Top with cracker crumbs.
7. Bake for 15 minutes or until the dip is bubbly and the crackers are golden brown.
8. Remove from the oven and drizzle with the 3/4 cup Captain Rodney's Pepper Glaze, and top with  bacon.
9. Add more sliced green onions for garnish if desired. Serve with Ritz crackers or vegetables. Enjoy! 

Slow Cooker Creamed Corn

This is one of my favorite side dishes.  This recipe yields 6-8 servings.

Ingredients

8 slices bacon      

5  (15-oz.) cans corn kernels, drained      

1 c. milk                              

1 tbsp. sugar                       

Kosher salt

Freshly ground black pepper

1 oz. (8-oz.) block cream cheese, quartered  

1/2 c. (1 stick) butter, cut into tablespoons

Thinly sliced green onions, for garnish              

Directions

1. In a nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble. 
2. In a slow cooker, add corn, 3/4 of the cooked bacon, milk, and sugar and season with salt and pepper. Stir until combined, then top with cream cheese and butter.
3. Cover and cook on high for 2 hours or low for 6 hours, stirring well after 1 hour.
4. Garnish with remaining 1/4 of cooked bacon and green onions before serving.

Foolproof Prime Rib

The Holidays call for something special and a Prime Rib Roast from Harter House is always special.  Harter House will season your prime rib for FREE with Pappy's, Santa Maria, or Jerry's Prime Rib Rub.

For the longest time I could not get my Prime Rib to be as good as I could get at a nice restaurant. I was constantly trying new recipes, never quite getting it perfect or at the very least, my results were never consistent. Then I tried this recipe and thought it was the best roast I had ever made and I got rave reviews. Both of these recipes are similar. The first recipe does not actually say how long to leave the roast sit in the oven before you turn the oven back on, but 2 hours was what I tried and it worked great.

                                              Harter House Supermarkets 

                                       will cut the Bone from your Rib Roast 

and tie it back on, making for easy slicing.

Harter House will also season your roast for FREE 

with Pappy's or Santa Maria Seasoning.

Foolproof Prime Rib

This method for Prime Rib Roast is browned on the outside and rare on the inside – regardless of size!

Allow your Prime Rib Roast to stand at room temperature for at least an hour. If your Prime Rib is frozen, thaw completely and bring to room temperature.

Preheat oven to 375 degrees.

Rub the roast with spices - Salt, Pepper, Garlic– (See rub recipe below or I like our NEW Jerry's All Purpose Rub  OR I've used Montreal Steak Seasoning also)

Then place Prime Rib Roast on a rack in a pan – Rib Side Down, fatty side up.

Roast for 1 hour. Turn oven off. Leave roast in oven but

DO NOT OPEN OVEN DOOR.

Allow to sit in oven at least 2 hours.

Thirty to forty minutes before serving time, turn your oven on to 375 degrees and reheat Prime Rib.

(This recipe does not say allow to rest – but I would definitely allow time for the roast to rest before slicing)

IMPORTANT: DO NOT REMOVE ROAST OR OPEN OVEN DOOR FROM TIME THE ROAST IS PUT IN AND UNTIL YOU ARE READY TO SERVE.

**********************************************************

Another method says;

Let stand for an hour at room temperature.

Preheat oven to 450 degrees.

Rub dry herb mixture all over and into Rib Roast.

Place roast on a wire rack inside a roaster pan, and with the ribs down. Put the roast in the oven and roast uncovered for 1 hour. After the 1 hour turn off the oven without opening it. In 4 hours, turn on the oven to 370 degrees and roast 30 minute more for a medium rare.

Remove roast and let rest for 30 minutes before slicing.

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Spice Rub:

2 TBL Onion Powder, 2 TBL Died Rosemary, 2 TBL Black Pepper, 1 TBL Garlic Powder, ¼ Cup Paprika, ¼ Kosher Salt.

I use an Au Jus Gravy mix and add dripping from my roast pan for the gravy.

If guests do not want any pink in their meat, let their prime rib slice sit in the gravy for a short time and all the red will be gone and the meat is super tender and juicy.

Be sure to pickup a creamy Horseradish Sauce

to serve with your Prime Rib Roast.

Ruth’s Chris Steak House Sweet Potato Casserole

Let Harter House Supermarkets help you with everything you need for a wonderful Holiday Meal.

If you have ever been to Ruth's Chris Steakhouse, you may have experienced their signature Sweet Potato Casserole. It is awesome. When you want something really special and maybe to impress your guests at Thanksgiving, this is the recipe!

Serves 4

CRUST MIXTURE

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped nuts (pecans preferred)

1/4 cup melted butter

SWEET POTATO MIXTURE

2 cups mashed sweet potatoes

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1 eggs -- well beaten

¼ cup melted butter

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl

in the order listed. Mix thoroughly.

Pour sweet potato mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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Of course, my very good friends Maureen Hays, offered this alternative recipe for a healthier choice!

Sweet Potato Soufflé

5-6 Sweet Potatoes baked & peeled

1 stick butter

3 eggs

1 tsp vanilla

1 Cup shredded Coconut (Raw & unsweetened)

Whip all the ingredients above on high and place in a buttered baking dish.

TOPPING:

2 Tbls Maple Syrup or Molasses

1½ Cup pecans chopped

½ stick of butter

Combine above and pour over top of sweet potatoes.

Bake at 350 degrees for 30 to 45 minutes.

Tastes like a dessert and a favorite for just anytime.

Whole Turkey Know-How

At Harter House Supermarkets, we're gearing up for the Thanksgiving Holiday. We're ready to assist you in any way we possibly can!

How did turkey become part of Thanksgiving?Availability probably dictated menu choice. At the time the Pilgrims first celebrated Thanksgiving, turkey was a dietary mainstay. In fact, they ate so much turkey that it probably wasn’t much of a treat. Turkey meat from wild and domesticated birds was also a staple in the diet of many Indian tribes.

Fresh or Frozen?

First things first: You need to know what to buy. If you’re shopping just a few days prior to your dinner, Harter House Supermarket recommends buying a FRESH TURKEY. Fresh always tastes best! We advise cooking a fresh bird within three days of purchase. 

If you buy a frozen bird remember that thawing it in the refrigerator will take a few days. If you’re entertaining a small group, consider serving a turkey breast instead of a whole bird.

Buying the Right Size Whole Turkey

The general rule of thumb is to plan on at least one pound (uncooked) per person; however it is often recommended buying 2 pounds or more per person. That may sound excessive, but everyone loves turkey. This way, you’re assured of generous second helpings all around, plus enough left over for savory second-day dishes.

2-4 People - 8-12 lb.

5-7 People - 12-16 lb.

8-10 People - 16-20 lb.

11-13 People - 20-24 lb.

Thawing a Frozen Bird

Leave the turkey in its original wrapping and place it on a tray in your refrigerator. Allow five hours of defrosting time per pound. For example, a 14–19 lb. turkey will need 3–4 days to thoroughly defrost. If your turkey hasn’t completely thawed by the time you’re ready to cook it, place it under cold, running water to accelerate the thawing process.

Suggested Refrigerator Thawing Times for Whole, Frozen Turkey

8-12 lb. - 1-2 Days

12-16 lb. - 2-3 Days

16-20 lb. - 3-4 Days

20-24 lb. - 4-5 Days

If you need to quick-thaw your turkey, leave it in its original wrapping and place it in COLD water. The water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

Suggested Cold-Water Thawing Times for Whole, Frozen Turkey

8-12 lb. - 4-6 Hours

12-16 lb. - 6-8 Hours

16-20 lb. - 8-10 Hours

20-24 lb. - 10-12 Hours

Foolproof Cooking

Check the roasting guide below and preheat your oven to 325° F. Release the legs from the metal clamp. The neck and giblets should be removed from the body and neck cavities. Rinse the turkey both inside and out with cool water and pat it dry with paper towels.

Now you’re ready to season or stuff your bird. When you’re finished, put the legs back into the hock lock and tuck the tips of the wings under the back of the turkey.

Place the turkey, breast side up, in a shallow (2-inch-deep) roasting pan. Brush the turkey with vegetable oil, melted butter or margarine to prevent drying of skin. Some turkeys are self-basting, so you don’t need to worry about that task.

Before placing your turkey in the oven, loosely shield the breast with a tent-shaped piece of aluminum foil to prevent over-browning. You’ll want to remove the shield 1 1/2 hours before the bird is done so it can turn a golden brown. Roast the turkey until the timer pops up or your meat thermometer registers 185° F in the thigh or 170° F in the breast.

When a whole turkey is done, the leg joint moves freely when the drumstick is rotated, and the juices run clear when a knife is inserted into the deepest part of the leg joint. The turkey needs to cook longer if you see any tinge of pink in the juices.

When your turkey is done, move it to a warmed platter, cover it loosely and let it stand for 15–20 minutes before carving. This allows the juices to settle and makes slicing easier. Use the following timetable to approximate the roasting time for your fresh or thawed whole turkey.

Roasting Time Chart
Recommended Whole-turkey Roasting Times - (Fresh or Thawed) at 325° F

Weight---------Unstuffed------Stuffed

8-12 lb......2¾-3 Hours......3–3½ Hours

12-14 lb.....3-3¾ Hours......3½-4 Hours

14-18 lb.....3¾-4¼ Hours.....4–4½ Hours

18-20 lb.....4¼- 4½ Hours....4¼-4¾ Hours

20-24 lb.....4½-5 Hours......4¾-5¼ Hours

Cook stuffing to an internal (center of stuffing) temperature of 165°F.

Enjoy!

Harter House Supermarkets wishes you and yours a safe and Happy Holiday.

Carving The Turkey

Turkey is the main attraction of the Thanksgiving Table. While you may serve a whole roasted turkey as a centerpiece of the table, sliced meat and carved turkey are easier to serve. Here are some tips on how to carve your Harter House turkey for Thanksgiving:

Equipments You May Need:

Warm serving platter

Pair of kitchen scissors

Flexible and sharp 10-inch slicing knife

Carving fork for arranging and serving the meat

Method:

Let the turkey cool for about 20 to 30 minutes at room temperature.

Put the turkey on a carving board using paper towels.

Cut through the trussing with scissors and remove all the string.

Remove the drumsticks by placing the knife against the thigh and cut down to the leg's second joint, where you apply the pressure with the knifepoint and twist it to sever the drumstick.

Make an oval incision in the neck cavity and remove the stuffing, taking care to leave the skin intact.

Transfer the scooped out stuffing into a serving bowl using a long-handled spoon.

Slice the thigh meat from the bone.

Cut carefully while placing the knife horizontally at the bottom curve of the bird's breast and slice in towards the rib cage from the top down.

Cut vertically through the breast meat while carefully preserving some of the skin on each slice.

Severe the wings from the first wing joint.

Arrange the carved turkey on the serving platter by placing the breast-meat slices in rows along both sides of the platter, the slices of thigh meat in the center, the drumsticks crossed at one end and the wings on top, facing each other with the skin side up.

Thanksgiving Trivia

Here are some interesting facts about Thanksgiving that each of us should know about:

The first Thanksgiving celebration can be traced back to the Plymouth Pilgrims in the fall of 1621.

The first Thanksgiving feast was held to thank the Lord for sparing the lives of the survivors of the Mayflower, who landed at Plymouth Rock on December 11, 1620. The survivors included four adult women and almost forty percent children.

The Wampanoag chief Massasoit and ninety of his tribesmen were also invited to the first thanksgiving feast. Governor William Bradford invited them for helping the Pilgrims surviving and teaching them the skills of cultivating the land.

The celebration in 1621 lasted for three days and included games and food.

The president to proclaim the first 'National Day of Thanksgiving' in 1789 was George Washington.

Sarah Josepha Hale, a magazine editor, campaigned to make Thanksgiving a National Holiday in 1827 and succeeded.

Abraham Lincoln announced Thanksgiving to be a national holiday in his proclamation on October 3, 1863.

The 'wishbone' of the turkey is used in a good luck ritual on Thanksgiving Day.

Puritans of Mayflower used to drink Beer. (My husband liked this fact!)

Classic Chicken Fried Steak with Country Gravy

Who better than Ree Drummond to give us a classic recipe, flavorful and easy.

This is a favorite in my family, for sure.   Enjoy!
~Shelly








Ingredients

Chicken Fried Steak:   6 servings

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds Harter House Tenderized Cube Steak 

Kosher salt

1/2 cup canola or vegetable oil

1 tablespoon butter

Gravy:

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes.
   Pour gravy over the whole shebang! 

Find this recipe and a video demonstration at

TheFoodNetwork.com

ORANGE CRUNCH CAKE

Did I mention that I recently visited Sanabel and Captiva Island in Florida?
This is the FAMOUS dessert we had from The Bubble Room on Captiva.
We were SO excited when we found this recipe and I made it last night!

Ingredients

1 cup Graham Cracker Crumbs
1/2 cup Chopped Walnuts (OR Slivered Almonds)
1.2 Cup Brown sugar Packed
1.2 Cup Butter, Melted

CAKE

1 Pillsbury Plus Yellow Cake Mix
1.2 Cup Water
1/2 Cup Orange Juice
2 Tablespoons Grated Orange Peel
3 Eggs
1/3 Cup Oil

FROSTING

Pillsbury Ready to Spread Vanilla Frosting (used a homemade Vanilla Frosting Recipe from online)
1 Cup Frozen Whipped Topping (Cool Whip)
3 Tablespoons Grated Orange Peel
1 Teaspoon Grated Lemon Peel

DIRECTIONS

1)  Combine Crunch Layer Ingredients
Press !/2 of mixture into each bottom of 2 greased and floured 8" or 9" pans.

2) In a large bowl, blend cake ingredients at low speed until moistened, 
Beat 2 Minutes on High Speed.  Pour into pans,  

3) Bake at 350 degrees for 30 -40 minutes.  Cool 10 Minutes.  
Remove from pans and cool completely.

4) In a small bowl mix frosting and cool whip.  Fold in Orange & Lemon Peel.  ( I added orange food coloring to the frosting)

5) Place one layer crunch side up, on a plate.  Spread 1/2 Cup frosting.  Top with remaining layer crunch side down.  Spread top and sides with remaining frosting.

Garnish as desired with orange slices.

Notes

My Kitchen Aide Mixer helped a lot for blending cake ingredients and then making the frosting.

THIS CAKE IS SPECIAL.  ENJOY

Submitted by:  Realtor by day, Chef by night.

Shelly's Spinach Salad

 This recipe is always requested at family gatherings.

I got this recipe from my Aunt Sally, but then I made it so often that it became known as Shelly's Spinach Salad.  Aunt Sally didn't appreciate the name change.

INGREDIENTS

Large head of lettuce, chopped  (or 2 small)
1 Large bag of spinach, chopped and stems cut off
1 package 16 oz. Frozen Peas, thawed
1 bunch green onions, chopped
8  hard boiled eggs
3/4 lb. bacon, cooked and crumbles

2 cups real mayonnaise - (Hellman'a is great)
1 cup sour cream
1 Pkg. Hidden Valley Dry Dressing Mix, 4 oz.

DIRECTIONS

Mix together lettuce and spinach in a large bowl.
Add layers in the order listed.

Mix together mayo, sour cream and Hidden Valley Ranch mix.  Spread on top of salad.
Cover and refrigerate.

Mix just before serving

NOTES 
Best made the night before.
Sometimes I add another small bag of spinach.

Sweet and Savory Green Beans

Another GREAT side dish.

You can  make this with fresh green beans also!  

 

INGREDIENTS

30 oz. Green beans, Drained  
1/2 c. packed brown sugar
1/2 c. butter melted
1/2 lb. bacon, cooked and crumbled
1 tsp garlic powder
1 TBL soy sauce
1/2 tsp Worcestershire 

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Pour drained green beans in a 9 ×13 baking dish.

3. In skillet, fry bacon pieces until just done, but not crispy.

4. Drain grease from bacon and pour pieces over green beans.

5. In medium saucepan, melt butter.

6. Add brown sugar, soy sauce, Worcestershire sauce and garlic to melted butter.

7. Pour butter mixture over green beans and bacon.

8. Lightly toss with spoon to coat beans.

9. Bake for 30 minutes, or until beans are bubbly and bacon is crisp.

 

NOTE

Be careful not to cook the bacon until crispy, because it will be too dry after baking in the oven. 

 

Jeanne's Potato Casserole

This has always been a favorite side dish for any large gathering

.

INGREDIENTS

1 30-oz bag of frozen shredded hash browns, about 10 cups (Use Mr. Dell's if you can)
1/4 cup plus 2 tablespoons butter
1 can Cheddar Cheese Soup  

1/2 cup chopped green onions  (I added these.  Jeanne doesn't eat anything green)
12 oz. sour cream
1/2 cup milk
2 Cups grated  cheese, your choice  (I like sharp, pre-shredded in a bag)
1 cup crushed corn flakes

INSTRUCTIONS

Preheat oven to 340 degrees (weird temperature)
Mix soup, sour, cream, milk, green onions in a bowl and set aside.
Pour 1/4 cup melted butter into a 9 x 13 dish.
Add half the package of hash browns.
Pour half the soup/sour cream mixture over the potatoes.  Spread evenly. 
Sprinkle 1 cup shredded cheddar on top of that.

Add remainder of the hash browns and then the rest of the soup mixture.
Sprinkle on remaining 1 cup of cheese.  Then cover with crushed corn flakes.
Melt 2 Tablespoons of butter and drizzle on top of the corn flakes.

Bake for 45 minutes to 1 hour till hot and bubbly.

Goat Cheese stuffed Dates wrapped in Bacon

 

Bacon Wrapped Dates with Goat Cheese 

– a simple 3-ingredient appetizer that will blow you away! 

Enjoy with a crowd of friends!

Ingredients

• 8 slices bacon (I find that thin bacon works better)
• 16 dates
• 4 ounces goat cheese
• toothpicks

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Slice the dates lengthwise on one side to create an opening. Remove the pit.
3. Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.
4. Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
5. Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

Notes

Take these to the next level by putting a little honey bourbon glaze on top. Just mix about 1/4 cup of honey with 1 tablespoon of bourbon and brush the mixture on the dates when they come right out of the oven. 

For crispier, browned bacon, set the oven temperature at 375. For crispier bacon, bake longer. Usually my bacon pieces wrap around the dates 1.5 times. If it’s wrapping more than twice around the date, trim your bacon slices so they’re a little shorter. If that bacon layer is too thick, it won’t cook. Keep leftovers in the fridge.

From:  Pinchofyum.com