Cranberry Relish and Tutorial

Cranberry Relish is the best cranberry salad I have ever eaten.  Made with cherry gelatin, it has a delicious flavor that compliments turkey or ham and all the trimmings of a holiday dinner.  As an added bonus, it is made a day or two ahead of your holiday feast making it very convenient to serve.

3/4 cup sugar not shown.

Cranberry Relish

1 (12 oz.) package of cranberries, rinsed and drained
2 cups + up to 3/4 cup sugar (divided)
1 (3 oz.) package cherry gelatin
1 cup boiling water
2/3 cup chopped pecans

Using a food processor, grind cranberries.  In a 2 qt. bowl, combine the ground cranberries with 2 cups of sugar.  Stir thoroughly and let set out all day or night so berries can absorb the sugar.  (I usually prepare mine in the evening, and after they have set out awhile, I put them in the refrigerator overnight until I am ready for them the next day.)  The next day, taste berries to see if additional sugar is needed, and if so, add up to 3/4 cup; stir.  Dissolve cherry gelatin in 1 cup boiling water.  Let cool to room temperature, and then stir it into the berries.  Refrigerate.  When partially congealed (about 45 minutes to an hour), stir in the chopped pecans and transfer to a pretty serving dish.  Refrigerate overnight.

Click here for printable format 

This recipe is an old family recipe handed down to me by my mom. She used a food grinder that attached to the counter with a vice to grind the cranberries.  Growing up, she served this relish every Thanksgiving.

Cranberry Relish 101:

Using a food processor, grind cranberries:

 

 Here is the berry/sugar mixture after it has set out overnight:

When partially congealed (about 45 minutes to an hour), stir in the chopped pecans.  The salad should be congealed enough that the pecans will sit on top of the salad when added:

Transfer to a pretty serving dish, refrigerate overnight, and then serve!  Enjoy!

Herb Roasted Turkey

The herb butter used in this recipe takes roasted turkey to a whole new level.  It is so juicy and full of delicious flavor.

Flour and Reynolds Oven Bag, Turkey Size, not pictured.

Herb Roasted Turkey

1 Reynolds Oven Bag, Turkey Size
1 tbsp. flour
2 ribs celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
1 stick plus 2 tbsp. melted butter 

Preheat oven to 350 degrees.  Shake flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep.  Add celery and onion to oven bag.  Remove neck and giblets from turkey.  Lightly stuff with your favorite stuffing recipe, if desired.  Inject melted butter everywhere into the turkey--the breast, legs, thighs, etc.

Herb Butter:
2 sticks butter, softened  
1/2 cup (heaping) chopped fresh parsley
6-8 cloves garlic, minced or 3 1/2 tsp. jarred minced garlic
1 tsp. seasoned salt
1 tsp. onion powder
1 tsp. black pepper
Kosher salt

Combine the softened butter, chopped parsley, minced garlic, seasoned salt, onion powder, and black pepper in a medium bowl. Using your hands works well for this.  From the tail portion of the bird, place a spatula or your hand between the skin on the breast and the meat. Coat under the skin with the herb butter. Using your hands, spread the rest of the herb butter on top of the turkey's skin and inside the cavity, as well. Sprinkle with Kosher salt.  Place turkey in oven bag on top of vegetables.

Close oven bag with nylon tie; cut six 1/2-inch slits in top.  Tuck ends of bag in pan.  Bake 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16-20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until thermometer inserted into thickest part of the inner thigh, not touching the bone, reads 180 degrees.  Add 1/2 hour for stuffed turkey.  Thermometer inserted into middle of the stuffing should read 165 degrees.  Let stand in oven bag for 30 minutes.  If turkey sticks to bag, gently loosen bag from turkey before opening bag.

Click here for printable format 

*Herb Butter recipe and application method from mrshappyhomemaker.com:  http://www.mrshappyhomemaker.com/2013/11/herb-roasted-turkey/

Video of how to carve a turkey (easy method):  https://www.youtube.com/watch?v=iAe7-GpV98E

My dad was always in charge of the Thanksgiving turkey.  He would inject it with melted butter and salt it before roasting, and I thought it was the best turkey ever.  I have followed food blogger Mrs. Happy Homemaker for years, and when I saw her Herb Roasted Turkey recipe, I knew I had to try it combined with my dad's method.  It lives up to everything she promises, and her step-by-step photos are very helpful.  Please click on the herb butter link above to see her application photos.

Slow Cooker Mac and Cheese

I grew up on the blue box macaroni and cheese and continued to make it all of my adult life.  A few years ago, I decided to start making my own mac and cheese but never found a recipe with the right amount of cheesiness and zing until this one, which several of my friends swore by.  If you'd like to make the leap to homemade and are looking for an easy, foolproof recipe...this is it. You might never make another blue box again.

2 8-oz. blocks of sharp cheddar cheese are shown, but one should provide enough cheese for this recipe.

Slow Cooker Mac & Cheese

2 cups uncooked elbow macaroni 

1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 tsp. salt
1 cup milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

4 tbsp. butter
2 1/2 cups grated sharp cheddar cheese

Spray a 6 qt. slow cooker with nonstick cooking spray.  If using a slow cooker with a nonstick insert, omit this step.  Boil the macaroni in water according to the package instructions until still slightly firm (al-dente--not overly cooked); drain. You don't want to overcook your macaroni!
 

In a medium bowl, combine the sour cream, soup, salt, milk, mustard and pepper; set aside.  In a saucepan, melt butter over medium heat. Add cheese and stir until it melts. 

In your slow cooker, combine the cheese mixture and the soup mixture. Add drained macaroni and stir well.

Cook for 1 1/2 to 2 1/2 hours* on LOW stirring occasionally just until it's hot and creamy.  Once it reaches that stage, turn your slow cooker on warm until ready to serve.
   

*NOTE: These are approximate times; slow cookers can vary widely in how hot and quickly they cook, so you may need to make adjustments.

Click here for printable format 

**Recipe adapted from julieseatsandtreats.com:  http://www.julieseatsandtreats.com/2013/04/crock-pot-mac-cheese/2/

The Best Meatloaf...Ever

Many years ago, a young man, who worked for us, would often request this meatloaf.  He always said, "This is the best meatloaf ever!" ♥

The Best Meatloaf...Ever

1 (8 oz.) can tomato sauce plus enough ketchup to equal 1 1/4 cups

2 pounds lean ground beef

1 cup quick or old-fashioned oats

2 eggs, beaten

1/3 cup finely chopped onion

1 1/2 tsp. salt

Topping:

1/3 cup ketchup

1/3 cup brown sugar

---------------------------

Or plain ketchup can be used for the topping

Pour the can of tomato sauce into a 2-cup liquid measuring cup and add enough ketchup to equal 1 1/4 cups.  Combine all ingredients except topping.   Pat mixture into an ungreased 7x11 baker.*  Bake at 350 degrees for 45 minutes.  Combine topping ingredients, spread over meatloaf, and bake for an additional 5 minutes.

*6 (9 or 10 oz.) ramekins can be used.  (See bottom photo below.)  Use a meat thermometer to determine when they reach a well-done reading (170 degrees).  They usually take 35 minutes at 350 degrees; then spread on the topping and bake for another 5 minutes.

Click here for printable format 

Note:  I prefer to use 85/15 ground beef, because I think it has more flavor than leaner ground beef.  I use a turkey baster to remove the grease in the bottom of the baker along the sides before spreading on the topping.

Mini meatloaves created in ramekins:

Tuna Noodle Casserole

You can't get more basic than Tuna Noodle Casserole.  The Parmesan cheese topping is a perfect finishing touch to a dish that can be ready in an hour.

Tuna Noodle Casserole

3 cups medium egg noodles, cooked and drained

1 cup chopped celery (opt.)

1/4 cup chopped onion

2 tbsp. butter or margarine

2 tbsp. flour

1 (10.5 oz.) can condensed cream of mushroom soup

3/4 cup milk

2 (5 oz.) cans tuna, drained and flaked

1/4 cup chopped pimiento (opt.)

Salt to taste

1/4 cup grated Parmesan cheese 

Preheat oven to 375 degrees.  In a large saucepan (I use a 5 qt. Dutch oven), cook celery and onion in butter or margarine till tender but not brown.  Stir in the flour; stir in condensed soup.  Gradually stir in milk. Cook and stir till mixture is thickened and bubbly.  Stir in the tuna, pimiento, and the cooked and drained noodles.  Thin mixture with additional milk if needed.  Salt to taste.

Turn noodle mixture into a 1.5 qt. ungreased casserole.  Sprinkle the Parmesan cheese over top of mixture.  Bake, uncovered, in a 375 degree oven for 20 to 25 minutes.  Garnish with parsley if desired. 

Click here for printable format

If made with fat-free soup and skim milk, each serving has:

Mike's Chili

This chili, alone, was reason enough to marry my husband.  After tasting Mike's, he was in charge of the chili-making from then on. ♥

Salt not pictured.

Mike's Chili

2 lbs. ground beef

1 cup chopped onions

2 (8 oz.) cans tomato sauce

1 (2 oz.) pkg. Williams Original Chili Seasoning (seasons 4 lbs. meat)

2-4 tsp. (to taste) chopped, canned green chilies

1 (14.5 oz.) can diced tomatoes, undrained

1 (14.5 oz.) can whole tomatoes, undrained

2 (15 oz.) cans black beans, undrained

2 (15.5 oz.) cans kidney beans, undrained

2 (15.5 oz.) cans pinto beans, undrained (or 1 30 oz. can)

Salt to taste

In a large stock pot (We use an 8-qt.), brown ground beef and onion over medium heat; drain.  Stir in tomato sauce, chili seasoning (to taste--we use the whole package, but less can be used with more added later), green chilies (We use 2 tsp.), diced tomatoes, and whole tomatoes (break up slightly before adding).  Simmer for about an hour on medium-low.  Add beans and simmer for 2-4 hours.  Salt to taste.

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Slow Cooker Pasta Fagioli

Slow Cooker Pasta Fagioli gives Olive Garden's version a run for its money.  This is so easy...and so good!

Salt and shredded Parmesan cheese not pictured.

Slow Cooker Pasta Fagioli

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Slow Cooker Pasta Fagioli can be found on Christy's website:  http://www.southernplate.com/2013/04/slow-cooker-pasta-fagoli-small-batch-finding-clovers.html

Notes:

*Matchstick carrots are sometimes called shredded carrots.

*I always add additional salt (to taste) before serving and also top the soup with shredded or grated Parmesan cheese.

*The pasta will absorb a lot of the liquid, so if the soup is too thick for your taste, you can add additional beef broth or stock at the end. 

Click here to print! 

 

Bread Machine Basics 101

Bread Machine Basics 101

A friend talked me into getting a bread machine, and it is one of the best kitchen appliances I've ever bought.  I use it so often, that besides the coffee pot, it is the only appliance left out on my kitchen counter!  If you have thought about getting one or have one but haven't had much success, I encourage you to do two things.  First, read this guide for lots of hints and tips for successful baking, and second, for your very first loaf that is guaranteed to be a success, make my Best Bread Machine Bread.  Unlike some recipes, you don't have to add extra flour or water to get the dough "just right", and the dough will form perfectly allowing you to see what a perfect dough ball looks like.

Baking Bread

Tools:  You will need a liquid measuring cup, dry measuring cups, measuring spoons, a silicone spatula, and a thermometer.  An electric knife to slice the loaf is also extremely helpful.  I prefer to use a digital meat thermometer, and here is a link to the one I use as well as a link to my bread machine...the Oster Expressbake Breadmaker.

http://www.walmart.com/ip/Oster-Expressbake-Breadmaker/12399570

  

http://www.amazon.com/Polder-Safe-Serve-Instant-Kitchen-Thermometer/dp/B00881O8JM/ref=sr_1_3?ie=UTF8&qid=1411344476&sr=8-3&keywords=polder+meat+thermometer

 Ingredients

You will need a variety of ingredients, but the basics are bread flour (be sure to buy bread flour), water, milk, eggs, butter or vegetable oil, salt, sugar, active dry yeast, and bread machine yeast.
  
It's a good idea to start with all new, fresh ingredients (especially fresh flour and yeast).  Old flour can lack moisture, and older yeast can be on its way to becoming inactive.  Here is a great page that tells how to test if your yeast is fresh:  http://www.redstaryeast.com/lessons-yeast-baking/yeast-shelf-life-storage/yeast-freshness-test

Also, make sure ALL ingredients are at room temperature (between 77-85 degrees F) unless otherwise noted in the recipe.  Milk can be heated briefly in the microwave until the proper temperature is achieved, and whole eggs can be put in a cup of hot water for 5 minutes to safely bring them to room temperature.  If flour is stored in the refrigerator or freezer, measure out the necessary amount, and let it come to room temperature.  Cream cheese and butter should be softened.  Pumpkin, yams, squash, applesauce, pears, and mashed banana should be at room temperature before using.  Yeast should be stored in the refrigerator or freezer and can be added directly to the recipe without bringing it to room temperature.

If using buttermilk powder, it should be added after the flour.  Adding it directly to the water will cause lumps.

Use large-sized eggs. 

Baking with grains:  Purchase grains in small quantities and refrigerate to prevent fat from turning rancid.  If stored longer than one month, taste before using.  Cracked wheat, bulgur, and other grains absorb water and can impact the texture of a loaf, so to prevent grains from touching the water, level the flour into the corners of the baking pan, then measure grains on top.

Measuring Ingredients:  Exact measurements are key to successful bread baking.  With wet ingredients, use ONLY measuring cups with cups/ounces marked clearly on the side.  After filling the measuring cup, place it on a flat surface and view it at eye level to make sure the amount of liquid is exact.

With dry ingredients, always "level off" the measurement with the back of a knife to make sure the measurement is exact.  Never use the measuring cup to scoop the ingredients (like flour).  Fill the measuring cup with a spoon, then tap the side of the cup with a knife to remove air pockets.  Level off the measuring cup with a knife.

Order of adding ingredients:  Putting ingredients into the bread maker in the EXACT order given in the recipe is very important.  Follow your bread machine's instructions, but generally, this means:

FIRST, liquid ingredients
SECOND, dry ingredients
LAST, yeast

Before adding yeast, use your finger to form a well (hole) in the flour where you will pour the yeast.  In a bread machine, yeast must not come into contact with a liquid when you are adding ingredients.  Yeast should also not come in contact with salt before mixing, as salt will kill it. Cinnamon and garlic also inhibit rising and should be kept away from the yeast.

Checking Dough Consistency

 Many bread recipe books recommend helping the beginning 5-minute mix (knead) by scraping down the sides with a silicone spatula. All you have to do is leave the lid up and as the blade is turning, scrape down the sides and help the ingredients mix. 

Because the kneading action of different bread machines varies, it's important to check the consistency of bread dough after the first 3 to 5 minutes of kneading.  

If the dough looks dry and crumbly (see photo below) or forms two or more balls, add additional liquid, 1 teaspoon at a time, until one smooth ball forms.

If the dough has too much moisture and does not form into a ball (see photo below), add additional bread flour, 1 tablespoon at a time, until a ball forms.

Bread dough with the correct amount of flour and liquid will form a smooth ball and circle the pan nicely (see photo below).  Dough with nuts or fruit in it needs to be a bit stickier than regular bread dough in order to help the nuts or fruit stay incorporated in the bread.

If making a bread with fruit in it, this recipe has a helpful tutorial:  http://easyaspiecanbe.blogspot.com/2014/01/cranberry-orange-bread-recipe-and.html

Raising Dough for Oven-Baking

When using the dough cycle, you often need to let the shaped dough rise before baking.  For best results, a warm, draft-free area where the temperature is between 80-85 degrees is ideal.  I use my unheated oven.  Place the oven's lower rack in the lowest position and set a large pan of hot water on the rack.  Cover the shaped dough loosely with a dampened feed sack towel, and place it on the top rack of the oven.  (You can find these towels at Wal-Mart:  http://www.walmart.com/ip/Aunt-Martha-s-Dish-Towel-White/24660651)  Close the door and let the dough rise until nearly doubled, using the time suggested in the recipe as a guide.  Remove the dough and the water and preheat the oven.

Storing Bread

Remove hot bread from the machine as soon as it is done, and remove the bread from the pan following the manufacturer's directions.  Allow bread to cool for 15 minutes before slicing.  Once bread is completely cooled, wrap in plastic wrap or place it in a plastic bag.  Store it in a cool, dry place for up to three days.  


Sources

Better Homes and Gardens Best Bread Machine Recipes.  Des Moines, Iowa:  Meredith Corporation, 1997.

Oster 2lb Expressbake Breadmaker.  Boca Raton, Florida:  Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, 2009.

Washburn, Donna and Heather Butt.  300 Best Bread Machine Recipes. Toronto, Ontario: Robert Rose, Inc., 2010




 



 

Best Bread Machine Bread Recipe and Tutorial

This recipe really is the best bread machine recipe especially for a beginner.  Even though it flies against bread machine "rules," it is foolproof and makes a soft bread with a flaky crust.

Best Bread Machine Bread

1 cup warm water (110 degrees F)

2 tbsp. white sugar

1 (.25 oz.) package active dry yeast (2 1/4 tsp.)

1/4 cup vegetable or canola oil

3 cups bread flour

1 1/4 tsp. salt

Place the water, sugar, and yeast in the pan of the bread machine.  Don't stir.  Let the yeast dissolve and foam for 10 minutes.  Add the oil, flour, and salt in that order, and don't stir.  Select Basic or White Bread setting, medium crust setting, and the 1.5 lb. loaf setting.  When finished baking, remove the loaf from the pan, and allow the bread to cool for 15 minutes before slicing.

Click here for printable format

The first time I used my bread machine, I used a mix, because I thought it would be an easy way to learn how to use my machine.  It was a disaster.  Who messes up a mix?  Me.  My friend Becky shared this recipe with me, and I'm so thankful she did, because this recipe gave me the confidence to try many others. ♥

Bread Machine 101 for Best Bread Machine Bread:

 Place the water, sugar, and yeast in the pan of the bread machine.  Don't stir:

 Let the yeast dissolve and foam for 10 minutes.  Here is what it will look like at the end of 10 minutes:

Add the oil, flour, and salt in that order, and don't stir.  When measuring the flour, don't "overpack" the flour into the cup.  To avoid this, fill the measuring cup to overflowing, then tap the side of the cup with a knife to remove air pockets.  Level off the measuring cup with the knife.  Pour the flour into the bread pan evenly covering the yeast mixture.  Make a small well in the middle of the flour where you will pour the salt.  Salt shouldn't come into contact with yeast as it will kill it:

Select Basic or White Bread setting, medium crust setting, and the 1.5 lb. loaf setting.  Here is what the dough will look like after 1 minute:

After 7 minutes...the dough has come together and is circling the pan:

After 17 minutes:

After 31 minutes...the dough ball is smooth, round, and dry and circles nicely in the pan.  It is now ready for the first rise:

After the first rise, the dough will be punched down, will rise again, will be shaped, will rise one more time, and then will bake.  Enjoy!  :)

Blond Brownies

These rich, chewy blondies are made with brown sugar, butter, vanilla, and chocolate chips.  They make a quick, easy treat for lunch boxes or to serve as a dessert.

Blond Brownies

1/2 cup butter

1 1/2 cups brown sugar, packed

2 eggs, beaten

1 tsp. vanilla

1 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 cup semisweet chocolate chips 

Preheat oven to 350 degrees (325 degrees for glass bakers).  Melt butter; gently stir in all remaining ingredients except chocolate chips just until mixed.  Spread into a greased 9x13 pan.  Sprinkle with chocolate chips.  Bake at 350 degrees for 20-25 minutes.  Cool; cut into bars.

Click here for printable format 

 

Slow Cooker Cube Steak with Gravy

This recipe's name should be Slow Cooker Gravy with Cube Steak, because while the meat is deliciously tender, the gravy is the star.

Can of water and cornstarch for gravy not pictured.  Slow Cooker Liners aren't necessary but make cleaning a breeze.

Slow Cooker Cube Steak with Gravy

1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
1 packet brown gravy mix
1 packet au jus gravy mix
1 (10.5 oz.) can French onion soup, undiluted
1 soup can of water
1 1/2 to 2 pounds cube steak
2 tbsp. of cornstarch for the gravy

In a medium bowl, combine mushroom soup and packets.  Slowly add French onion soup stirring well.  Add water in the same manner.  Put cube steak in a 6 qt. slow cooker.  Pour soup mixture over cube steak.  Cover and cook on low for 6-8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 2 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Remove meat from slow cooker, turn the slow cooker on high, and stir in the cornstarch mixture.  Put the lid back on.  When the gravy starts to boil around the edges, put the meat back in, leave it on high, but leave the lid off so that the gravy can thicken a bit more.

 Click here for printable format

If you are sensitive to salt, use lower sodium options for the packet mixes and soups.  After cooking, if the gravy still tastes a bit too salty for you, add a little cream or brown sugar to the gravy.

My Crock Pot brand slow cooker cooks hot and fast, so the meat is done after 5 hours, and I'm ready to start making the gravy.  If you're not sure if your slow cooker cooks hot and fast or low and slow, I would plan for a 6-hour cook time but check the meat at 5 hours.  See below for more slow-cooking tips. 

Slow Cooking 101:  http://easyaspiecanbe.blogspot.com/2014/09/slow-cooking-101.html