Perfect Turkey

It's Christmas time and we always cook a Turkey! After many a discussion at and around Thanksgiving, my mom finally gave my "cooking the turkey" a try- I was told it was perfect... so why not pass it on... here you go, enjoy :) and most of all MERRY CHRISTMAS

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving


Most if the turkeys are less!!!! Check w thermometer after an hr and every 1/2 after that!! ;)

Buffalo Chicken and Potatoes

Such a crowd pleaser- and filling too! 

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

Add the potatoes and stir to coat.

Add the potatoes to a greased baking dish.

 When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

Once the potatoes are fully cooked add the marinated chicken.

In a large bowl mix all the topping ingredients together.

Top the raw chicken with the topping.

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.

 

Loaded Potato & Buffalo Chicken Casserole 

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil 
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika 
• 2 TBS. garlic powder 
• 6 TBS. hot sauce 

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon 
• 1 c diced green onion

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together the olive oil, salt, pepper, paprika,garlic powder & hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spraycoated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Enjoy!

Potatoes and Cheese, Please!

NO.32 Broccoli and Chicken

Ingredients	1 pound boneless beef chuck roast, sliced into thin strips  1 cup beef broth 1/2 cup soy sauce - gluten free 1/3 cup brown sugar 1 tablespoon sesame oil 3 garlic cloves, minced 2 tablespoons cornstarch 2 tablespoons sauce from the crock pot after being cooked Fresh broccoli florets (as many as desired) Hot cooked rice
Instructions	1. Place beef in a crock pot. 2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. 3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. 4. Add broccoli to the crock pot. Stir to combine. 5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). 6. Serve over hot cooked rice.

Crunch-a-licious

Crazy Karo Crunch

Ingredients:

1/2 cup Butter

1/2 Cup Karo Syrup (Light)

1 Cup Brown Sugar

1/2 tsp Vanilla

2 Quarts air popped dry pop corn

Cooking spray

Preheat Oven to 200 degrees

1. Spray a cookie sheet with non-stick cooking spray (I actually cover my cookie sheet in tin foil for easy clean up).

2. Spread the pop corn across the cookie sheet and PICK OUT ALL OF THE SEEDS! (so important)

3. In a pot on the stove, combine butter, sugar, and syrup on high. Stir until boiling. Reduce heat to Med-High and boil for EXACTLY5 minutes. Add Vanilla.

4. Drizzle over pop corn, stir, and bake for 15 minutes.

5. Remove pop corn from oven, mix the pop corn and carmel around replace in oven for another 15 minutes.

6. Repeat step 5 until carmel corn has been in the oven for an hour and has been mostly covered in carmel.

7. Allow it to cool, break apart, and serve.

BEST EVER GLUTEN FREE COOKIES... i told you so!

A love note from my bestie in Maui...

Hey there SweetThang....here is the recipe for your cookies:

3/4 cup brown rice flour
1 1/2 cup sorghum flour
1 teaspoon xantham gum
1 teaspoon baking soda
1 teaspoon salt
7 ounce bag sweetened coconut flakes (toast half)
8 ounces unsalted butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
toasted pecans
1 bag chocolate chunks
dried cherries, plumped with some hot water

Method:
-grind the untoasted coconut (in coffee grinder if you have one) & combine with the other dry ingredients (not the sugars).
-cream the butter & sugars in a stand mixer until light & fluffy...5 minutes or so, scraping down the sides of the mixer from time to time.
-add the eggs one at a time, then add the vanilla extract.
-add the dry ingredients and mix just to combine.
-add the chocolate chunks, nuts, cherries and the toasted coconut.
-portion the cookies with ice cream scooper or spoon & chill a few hours or over night.
-Preheat oven to 350 degrees. Space out the chilled cookies on a parchment lined baking sheets. Press down the cookies with palm of your hand to flatten out the top a bit.
-bake 8-10 minutes until the cookies are nice and toasty brown and set in the middle.
-enjoy & remember that I miss you!

Holiday Nuts- and no I am not talking about your family :)

Feeling a little bit "SPICY" after eating our yummy cupcakes yesterday? Try our Spiced Nuts they are guaranteed to make you smile!

SPICED NUTS

2 tablespoons butter 

1/4 cup light brown sugar 

2 tablespoons water 

1/4 teaspoon ground cumin 

1/4 teaspoon cayenne 

1/4 teaspoon ground cinnamon 

1/2 teaspoon salt 

2 cups mixed nuts...we use walnuts, pecans, hazelnuts, cashews 

and almonds 

1. Mix cumin, cayenne, cinnamon & salt in a small bowl 

and reserve. 

2. Heat nuts in oven at 350 degrees on a sheet pan till lightly

toasted stirring occasionally to insure consistent browning.

3. Transfer nuts to a bowl and set aside. 

4. In a skillet add the butter, sugar, water and spices and cook 

over medium heat, stirring, until a glaze forms, about 

5 minutes. Add the nuts to the skillet and toss to combine 

with the glaze. Continue to sauté the nuts for 5 minutes. 

5. Remove from the heat and transfer to a baking sheet sprayed 

with Pam nonstick spray, separating with a fork. 

6. Let rest until cooled and the glaze has hardened. 

7. Store in an airtight container.

ENJOY!!

Crockpot: It's what's for breakfast!

• Meat: 1 lb ham, bacon OR sausage; cooked, degreased and crumbled/diced
• 1 small onion, diced
• 1 small bell pepper, diced
• 16 oz. hash browns, frozen
• 3/4 cup cheese, shredded (co-jack or cheddar are Crock Pot Girl's favorites)
• 6 eggs
• 1/2 cup 2% milk
• scallions (Optional)
• Salt & Pepper to taste

1. Grease or use a crock pot liner.

2. Layer ingredients starting with frozen hash browns followed by meat, onions, peppers, and cheese.

3. Repeat layer twice and top with scallions.

4. Beat the eggs, milk, salt & pepper together.

5. Pour over the layered ingredients in the crock pot (ensure everything gets moistened well)

6. Cover. Cook on low for 7 hours.

Happy Crocking!