Thursday, December 20, 2012

Turkey Hot Dish

I know I posted this one last year, but Tyler was begging me to make it again because it is that good. Make sure you save that extra turkey!!

Here is what you need:

4 cups of Stove Top dressing/stuffing
1 cup melted butter
2 cans of cream of chicken soup
1 large can of evaporated milk
2 tbsp grated onion (we put in a whole chopped onion (we loooove onion))
4 cups turkey
1 can of sliced green beans (I recommend using at least two)
1 1/2 cup shredded cheddar cheese (I just toss in the whole bag... about 2 cups)

Grease a 9x13 pan and preheat the oven to 350*

Mix stuffing/dressing and butter and put half in the bottom of the greased pan. Be sure to pat it down.

Mix the rest of the ingredients together (like to keep this simple).....

 ...and pour it over the bottom layer of stuffing/dressing.

Cover with the remaining stuffing/dressing and bake for 45 minutes or until bubbly and stuffing/dressing starts to brown.

This is what it should look like:

Perfectly browned : )
Tyler LOVED it.

Friday, December 14, 2012

Food Friday - Toffee


Have you ever had toffee made out of saltine crackers. You should.

We will only make this during the holidays because even though my mouth loves the lovely addition of these delectable bites... my bee-hind has a different opinion.

You will need:

40 salted saltine crackers
1 cup (2 sticks) butter
1 cup packed light brown sugar
2 cups of semisweet chocolate chips
Preheat your oven to 400*
Wrap your cookie sheet or jelly roll pan in foil or you will never get these bad boys out of it.
Line your pan with the crackers.
 Mix together butter and sugar and bring it to a boil. Let boil for 3-4 minutes or until it starts to thicken and the sugar is gone.

Pour onto the crackers and stick the combo into the oven for about 5 minutes or until you have bubbles all over.

Remove from oven and immediately sprinkle with chocolate chips. When melted enough, spread to form a frosting.

Cool completely and ENJOY!

Wednesday, December 12, 2012

Peanut Butter M&M Cookies


I called my brother to ask if he had any special requests for cookies this year and his girlfriend (hi Ashley) shouted in the background "peanut butter M & M cookies!!". So what did I do? I made them!


You will need:

1 c softened butter
1 c white sugar
1 c packed brown sugar
2 large eggs
1 12oz jar of creamy peanut butter
2 1/2 c flour
1 tsp Baking Soda
1.5 tsp vanilla
1 bag of mini M & Ms (I got the ones that say baking on them... but I don't think there's a difference other than the recipe on the back...)

Preheat oven to 350*
Mix butter, sugar and peanut butter together until light and fluffy. stir in eggs, flour, baking soda and vanilla until a nice dough forms. Using a rubber spatula, fold in M & M's. Using about two tbsp per ball, roll the dough into a ball and using your palms, form into a hockey puck shape. This will ensure a similar shape for all of the cookies.

Bake the cookies at 350* for about 10-12 minutes or until brown.

Tuesday, December 11, 2012

Blackened Salmon - A MUST Make.

My husband always says that we need to start taking advantage of our unlimited supply of salmon so that's just what we've done.

Not to mention we are trying to limit our holiday calorie intake by eating health(ier) when we are alone.

Our favorite way (so far) to eat salmon is blackened. It's not terrible for you and it's really pretty simple!


You will need:

    2 tablespoons ground paprika
    1 tablespoon ground cayenne pepper
    1 tablespoon onion powder
    2 teaspoons salt
    1/2 teaspoon ground white pepper
    1/2 teaspoon ground black pepper
    1/4 teaspoon dried thyme
    1/4 teaspoon dried basil
    1/4 teaspoon dried oregano
    4-8 salmon fillets, skin and bones removed
    1/2 cup unsalted butter, melted

Mix all seasonings together.

Coat filets with butter, sprinkle seasonings on both sides, and toss onto a preheated grill.(We use one of those handy holey grilling pans so the fish doesn't fall through.)

Grill till the fish is cooked through and flaky.

Serve with tartar sauce (the fish has a bit of a kick!!)!



Friday, December 7, 2012

Food Friday: Banana Cream Pie

I have a picky husband when it comes to food.

I mean, it's not his fault his mom and grandma spoil him with their mad skills in the kitchen!

Banana cream pie is something they have every year for Thanksgiving and it is my sweet husband's favorite. While we were making lefse a couple weekends ago, I asked Mavis for the recipe. We turned to good old Betty Crocker.


You will need:

Banana Cream Pie (for a 9” pie)
·         Grocery store pie crust
·         2/3 c sugar
·         ½ tsp salt
·         2 ½ heaping tbsp cornstarch
·         1 tbsp flour
·         3 c milk
·         3 egg yolks
·         1 tbsp butter
·         1 ½ tsp vanilla
·         3 large bananas
·         1 container cool whip


In a sauce pan, mix sugar, salt, cornstarch, and flour. Gradually stir in milk.

Cook over moderate heat stirring constantly until mixture thickens and boils. Boil 1 minute.

Slowly stir half of the mixture into 3 slightly beaten egg yolks. Pour egg-yolk mixture back into saucepan and return to a boil. Boil 1 minute more, stirring constantly. Remove from heat and add butter and vanilla.

Cool completely (in fridge), stirring occasionally. 

While cream mixture is cooling, bake crust according to directions on package. Cool completely, then slice bananas into bottom of crust.

Pour cooled cream mixture on top of bananas and finally top with cool whip. 


Thursday, December 6, 2012

GREAT Holiday Breakfast - Caramel Rolls

So it's not Friday, but I am doing a recipe anyhow because I have so many to share and so little time!! You can expect more than one recipe day in the weeks leading up to Christmas. I mean, you will all be baking soon, right?

My husband's family has made these for years!!

You know you're going to have a couple extra calories here and there over the holidays, right? So why not make an unforgettable breakfast too!?

I will warn you, these are TO.DIE.FOR.

This recipe is great for entertaining as it makes 4 dozen rolls which store easily in the freezer. Thank you Betty Crocker!

You will need:

4 c lukewarm milk made with Dry Milk
1 c white sugar
4 tsp salt
1 c soft shortening
4 pkg yeast dissolved in 1 c warm water and 1 tsp sugar
4 eggs slightly beaten
14 c or less of flour (try to get by with 13)
½ c light corn syrup
½ c brown sugar
½ c butter
2 tbsp butter
2 tsp cinnamon
½ c white sugar

  • Make warm milk and add 1 c (one stick) Crisco shortening.
  • Add 1 c sugar.
  • When cool enough (so they don’t cook), add eggs and beat.
  • Add salt.
  • Take the 4 packages of yeast and 1 tsp sugar and put in 1 cup of warm water. Let bubble. ** do not stir. If there are dry parts on the side of the bowl, jiggle or shake the mixture. Once the yeast has risen, add it to the milk mixture.
  • Add 14 c of flour and knead until mixed.
  • Place in a greased bowl. Let it rise until it doubles in size or you stick your fingers in it and the finger holes stay. Punch down, flip over and let rise again (until double)

*** While dough is rising, prepare caramel mixture in a 9”x13” baking dish
  • ½ cup melted butter
  • ½ cup brown sugar
  • ½ cup light corn syrup
  • When doubled, slice the dough into 4 equal pieces
  • Sprinkle flour on your flat surface as well as the top of the dough and roll out into a 9” by 18” oblong.
  • Spread 2 tbsp butter over surface of dough and sprinkle with 2 tsp cinnamon and ½ cup sugar.
  • Roll dough and pinch sides so they are not exposing any sugar or cinnamon.
  • Using thread, cut into 12 equal pieces and place on top of the caramel mixture.I uploaded a video on how to do this. It's BRILLIANT!
  • Bake the rolls at 375* for 20-25 minutes or until golden brown.   
  • Using a knife, go around pan to loosen rolls and to prevent them from sticking to pan.
  • Turn onto waxed paper. Scrape out the remaining caramel and put on top of the outside rolls.
  • Let cool and put into a 2 gallon bag to freeze. When eating, thaw and eat room temp or microwave to warm.

Wednesday, December 5, 2012

This is GENIUS: Dough Cutting

My mother in law and I were making caramel rolls (recipe will post Friday) and it was SO much easier than I ever thought it would be.

Not only did I learn to count (turning a dough log into 12 pieces is easier said than done apparently), but I learned to cut dough without smooshing it! A valuable lesson for those of you who are making Christmas cookies and want them all the same size (from a roll you make or buy)!!

Another thing I just learned... "smooshing" is not a word. Who knew?! Thanks red squiggle, I'm using it anyway.

So I video taped this for you too... but you have to promise not to make fun of my man voice and the fact that I sound like my 4,000 lb body just ran up a flight of stairs. I'm not sure why I was breathing so hard!

And I recorded it on my phone since my camera is out of space and I don't have the heart to delete any pictures or the motivation to buy a new memory card. Dang.

I had to talk quietly since Kylie was napping so written instructions are below the video (in case you don't understand my rambling).

So take your dough ball/log and lay it on a lightly floured surface so you can get your thread under it.

Grab a spool of thread and take off about 1 yard.

Fold the thread in half.

Slide it under the dough to the point where you want to cut.

Cross the sides over each other once.

In a relatively quick motion, pull the sides tight so you once again have a straight piece of thread and your dough is sliced (sans smooshing).


Happy baking!

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