Turkey Gravy

1/3 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups Turkey drippings
2/3 cup buttermilk

In the saucepan over medium heat, cook onions in butter until soft and translucent.

Stir in flour, pepper, and celery seed.

Combine Turkey Drippings and buttermilk in pour-able container, like a large measuring cup.  Slowly stir into onion mixture with a whisk.  Be careful it likes to slosh.  

Simmer over medium-low heat until thick. Remove from heat.

Note: If you are not using turkey drippings where you used Seasoning Salt on the turkey then add 1/2 teaspoon salt to the flour mixture in the instructions.

Homestyle Turkey

1 (12 pound) whole turkey
1 stick hard butter, cut into Tablespoon pads
1/2 stick butter, softened
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
1/3 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups Turkey drippings
2/3 cup buttermilk

Preheat oven to 350.

Rinse and wash turkey. Discard the giblets. Place turkey in a Dutch oven or roasting pan.

Separate the skin over the breast to make little pockets. Put Tablespoon pads of the hard stick butter on both sides between the skin and breast meat. This makes for very juicy breast meat. You can do the same with the legs and other areas of the meat. Do not cut the skin, just pull it away from the meat.  

With the 1/2 stick of soft butter rub all over outside of turkey.

In a medium bowl, combine the water with the bouillon.  Sprinkle in the parsley and minced onion. Pour over the top of the turkey.

Sprinkle seasoning salt over the turkey.

Cover with foil (sprayed with cooking spray), and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C).

In the saucepan over medium heat, cook onions in butter until soft and translucent.

Stir in flour, pepper, and celery seed.

Combine Turkey Drippings and buttermilk in pour-able container, like a large measuring cup. Slowly stir into onion mixture with a whisk. Be careful it likes to slosh.

Simmer over medium-low heat until thick. Remove from heat.

Note: For a larger bird try cooking it for 1 hour at 375 then reduce to 350 and cook for 5 hours. The main thing is the 180 degrees for the internal temperature.

Stuffed Bell Peppers

1 lb. ground Beef
1/3 cup Onion, finely chopped
2 cloves Garlic, minced
1 jar Spaghetti Sauce, divided
1 cup Instant Rice
1/2 cup Water
1/2 cup Shredded Parmesan Cheese
3-4 large Bell Peppers
1 cup Mozzarella Cheese

Brown beef, onion, and garlic.  Drain.

Stir into browned beef  2/3 of spaghetti sauce, rice, water and Parmesan cheese. Return to boil. Cover and take off heat. Let stand for 5 minutes.

Cut tops off of bell peppers and remove seeds.

Slice down center top to bottom. Set in pan with cup side up.

Fill with meat mixture.

Top with remaining spaghetti sauce and mozzarella.

Bake at 350 for 10 minutes or until cheese melts.

Spoon extra meat mixture over individual dishes if desired.

Banana Bread, Muffins, or Mini Muffins

3 or 4 ripe Bananas
1/3 cup melted Butter
1 cup Brown Sugar, NOT packed
1 Egg, beaten
1 teaspoon Vanilla
1 teaspoon Baking Soda
pinch of Salt
1 1⁄2 cups Flour
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg

Preheat the oven to 350 degrees.

Mash bananas in a large mixing bowl.  Stir in butter into mashed bananas.

Mix in the brown sugar, egg, and vanilla.

Sprinkle the baking soda and salt over the mixture and mix in.

Combine the flour, cinnamon, and nutmeg.  Fold into banana mixture until just mixed.  Spray pan with flour infused cooking spray.

Bread
Pour mixture into a 4X8 inch loaf pan. Bake 1 hour.  Check to see if toothpick inserted in the middle comes out clean.  Cool on a rack.

Muffins
Pour mixture into a 12 count muffin pan about 3/4 full.  Make sure they are evenly distributed.  Bake for 20 minutes.  Check to see if toothpick inserted in the middle comes out clean.  Cool on a rack.

Mini Muffins
Pour mixture into mini muffin pan.  Makes about 3 dozen mini muffins.  Baked for 12-15 min.  Check to see if toothpick inserted in the middle comes out clean.  Cool on a rack.

Taco Salad

1 lb. ground Beef
1 Onion chopped
2 Tablespoons Taco Seasoning Mix
1/4 cup Water
1 bag Tortilla Chips
1 head Romaine Lettuce pulled into bit sized pieces
1-2 Tomatoes chopped
shredded Cheddar Cheese
Sour Cream
Salsa

Brown beef and onions, drain.

Add taco seasoning and water to meat and mix well.

In individual bowls crush tortilla chips. Layer with lettuce, meat mixture, cheese, tomatoes, Sour Cream, and salsa to desired tastes.

Cinni-Mini’s

1 can (8 oz.) refrigerated Crescent Rolls
1/4 cup Butter, softened, divided
1 Tablespoons granulated Sugar
1 Tablespoons Brown Sugar
2 teaspoons ground Cinnamon
1/2 cup powdered Sugar
1 Tablespoon Milk
1/2 teaspoon Vanilla

Heat oven to 375º.

Separate dough into 4 rectangles; firmly press diagonal perforations to seal.

Spread 1 Tablespoon butter evenly over each dough rectangle.

In a small bowl, mix sugars and cinnamon. Sprinkle evenly over rectangles.

Starting with the short side of the rectangle, roll up; pinch edge to seal.

With a piece of thread about 12 inches long cut each roll into 5 slices.  Do this by sliding the thread under the dough, coming up and over the log and criss crossing the threads and pulling tight till it cuts through the dough.

Place slices, cute side down in Pam sprayed 8 or 9 inch pan.

Bake 16-23 min. or until golden brown.

Mean-while, in a small bowl, mix powdered sugar, milk, and vanilla until smooth.

Drizzle icing over rolls. Serve warm.

Note: you can also just buy the tube of seamless dough sheet.

Creamy Chicken Crescents

2 (8 oz.) tubes refrigerated Big and Flaky Crescent Rolls
2 cup shredded cooked Chicken
1 1/2 cups shredded Cheddar Cheese, divided
1 can Cream of Chicken Soup
1/3 cup Milk

Preheat oven to 350.

Separate each tube of crescent dough into 6 triangles.

Combine chicken and 1 cup cheese.

Place about 2 tablespoons of chicken mixture onto wide end of triangle. Fold in sides and roll triangle toward point. Place point side down on an air bake sheet.

Bake at 350 for 15 minutes or until golden brown.

Meanwhile is a saucepan combine soup, milk, and remaining cheese. If there is any extra chicken mixture add that to the soup mixture also.  Cook until heated through and cheese is melted.

If you want a thinner sauce add more milk.

Serve over crescents or in little dipping bowls.

We like to cut the crescents after they are baked into strips and serve the sauce on the side in a little dipping bowl so the kids can dunk them strips in the sauce.

Note: I have recently been getting the sheet dough and making blankets instead of pillows.  Then cut with a pizza cutter into strips.  Much easier and faster and kids love it just the same!

Taco Dip

1 can Refried Beans
2 Avocados
1 fresh lime, juiced
3 medium garlic cloves, minced
1/4 teaspoon salt
1 cup Sour Cream
1/3 cup Mayo
1 Tablespoons Taco Seasoning Mix
2 cups Salsa
2 cups Shredded Cheddar Cheese
2 medium - large Tomatoes, seeded and chopped
1 bunch Green Onions, thinly chopped
1 bag Tortilla Chips

In a bowl stir refried beans to make it more spreadable. Spread onto a 11X15 Jelly Roll pan.

Cut avocados in half and remove seed. Scoop out insides close to skin into a bowl. Mash avocados.

Mix in lime juice, garlic, and salt. I like to stir and mash with the masher.

Spread guacamole on top of refried bean layer, trying to keep even layers and not combining with refried bean layer.

Combine sour cream, mayo, and taco seasoning; spread evenly over guacamole trying not to combine with guacamole layer.

Spread salsa evenly over sour cream layer.

Top with Cheese, then tomatoes, and then green onions.

Serve with Tortilla chips.

Chili

Duck Chili

2 lbs ground Duck

1 large Onion, chopped

2 large Bell Pepper, chopped
1 Tablespoon Celery Salt
6 Tablespoons Frank’s Red Hot Sauce
2 Can’s chili beans, medium
1 cup Ketchup

1-2 Jalapenos, seeded and diced
2 teaspoons Salt
2 teaspoons Pepper
1 1/2 Tablespoon Sugar
1 Tablespoon Chili Powder
1 can Stewed Tomatoes, undrained and cut up in the can
2 small cans Spicy V-8 juice
Mexican shredded Cheese
2 bags Fritos

Beef Chili (original recipe)

3 lbs ground Beef or Venison
2 large Onion, chopped
2 large Bell Pepper, chopped
2 Tablespoon Celery Salt
6 Tablespoons Frank’s Red Hot Sauce
3 Can’s chili beans (2 medium, 1 hot)
1/2 bottle Jalapeno Ketchup
1 1/2 Tablespoon Salt
2 teaspoon Pepper
2 Tablespoon Sugar
2 Tablespoon Chili Powder
2 can Stewed Tomatoes, undrained and cut up in the can
3-4 small cans Spicy V-8 juice
Mexican shredded Cheese
2 bags of scoopable Fritos

Cook beef, onion and bell pepper; drain.

Add everything except V-8 juice. Simmer 4 minutes.

Add a can of V-8 juice.

Cook on low heat, never high heat, just so it bubbles. Never add water! Use extra can of V-8 juice if it needs more liquid as it cooks.

Serve with cheese and corn chips.

Note: On July 14, 1968, Bill Eurbacher was in the Holiday Inn bar with Sam Golden. Sam asked him for his recipe for chili. He wrote it on a napkin and handed it over. Sam decoupaged the napkin. That note is still in the family!

Chili is actually better the next day, and best the third day, but still pretty good the first day!

Side Note: I came in 2nd place with using slow cooked duck.  I put in the slow cooker the duck (3 lb meat) trying not to have the meat touch the sides of the slow cooker.  Then mix up all the other ingredients except the bell peppers and beans.  Pour over duck.  Cook on high for 1 hour and on low for 5 hours.  Then add the green peppers and beans, stirring a little to coat with the sauce, and cook for another hour on low.  When complete I take out the duck pieces and shred them.  Then return shredded duck to the slow cooker and stir till well combined.  It was super yummy!

Spaghetti with Meat Sauce

1 lb. Ground Beef
6 cloves garlic, minced
1 Onion, chopped
Kosher Salt
Pepper
1 (45 oz) jar Spaghetti Sauce
1 lb. Spaghetti Noodles
Parmesan Cheese, shredded

Cook beef, garlic, onion, and a pinch or two of both kosher salt and pepper in a large pan till done.  Drain.  In the same pan add spaghetti sauce to meat mixture and heat over medium low heat.  Put lid on at an angle so that heat can escape.  Let simmer while cooking spaghetti stirring occasionally.

Sprinkle generous amounts of kosher salt into spaghetti pot filled with water up to the second to top holes.  (I normally do three big pinches of salt).  Bring water to a boil over high heat.  Turn down water to medium high heat.  Break noodles in half and add to water and stir immediately to break apart.  Set timer for 14 1/2 minutes.

Stir noodles every few minutes so that they do not clump together.  Drain noodles and run under cold water to stop them from cooking.

Dish noodles into individual bowls and ladle with sauce.  Sprinkle with Parmesan cheese.

Note: Priced on DaleLiciousFood with Sister Schuester dinner rolls.

Week 5

THIS week                                Week 1
Weight: 148 lbs                      150.4 lbs
bust: 38.5 in                               39.5 in
waist: 32.5 in                           33.5 in
tummy: 36 in                             40 in
hips: 41.5 in                                  43 in

Goals:
3x TKD
3x Hapkido
3x run 8 min or 1 mile
3x 25 sit ups

eat breakfast lunch and dinner
no snacking unless fruits or veggies raw
only water to drink
drink water 8x8 rule (8 oz 8x a day)
    every 2 hours starting at 6 am

Kids goals:
brush teeth 2x a day
flush!
make their bed

I am keeping it the same because I hurt myself last week so I only exercised M-W and drinking 8x8 water was super hard.

Overview of week 4

Wow, was it hard to drink so much water a day.   I think I did good most days up till the kids came home from school and then it was just chaos and I could never remember if I had my glass of water at a certain time or not.

Exercising did not go as planned because on Wed I sprang my ankle.  So I took Thur, Fri, & Sat off to rest it.

So basically this week was a big failure.  Which means I am not adding anything else on for this coming week.  I need to work on what I have and make sure that I get back into my exercising habits because I took 3 days off (4 if you count Sun which I never do anything on because of the Sabbath!).
I had weird dreams last night that felt so real with me being dizzy.  Well, it turned out that they were not dreams and I am having dizzy spells.  Hopefully this will not keep me from working out this coming week.  But boy, I do not like the room spinning one bit.

Kids:

They were not perfect but we could tell that they were really trying. They were honest when they did not brush their teeth and we gave them spot inspections with their toilets.  I think it is good to move on to more habits for them.

Mashed Potatoes

2 1/2 lbs Red Potatoes, cut into quarters
5 oz. Cream Cheese, softened
1/2 cup (heaping) Sour Cream
1/4 cup Butter, softened
2 teaspoon Garlic Salt
1/2 Tablespoon Salt
2 teaspoon Pepper

Place potatoes in a large saucepan. Add water to half the depth of the potatoes. Bring to a boil on high heat.  Cover, and reduce to a simmer until potatoes are easily pierced with a fork and break apart, about 15 minutes. Drain water from potatoes.

While potatoes are cooking mix together in a large bowl cream cheese, sour cream, butter, garlic salt, salt and pepper.

Add drained potatoes to the cream cheese mixture. Mash with a potato masher.

If potatoes are not hot when it is time to serve them transfer them to a 1 1/2 quart baking dish and bake in the oven at 350 for 30 minutes uncovered.

Crescent Rolls

3/4 cup very hot tap Water
1/2 cup + 2 Tablespoons Potato Flakes
3/4 cup warm Water
1/4 cup Sugar
1/2 Tablespoon Yeast
1/3 cup Instant Milk Powder
1/4 cup Oil
1/2 Tablespoon Salt
1 Egg
3 1/2 cups Flour, divided
Butter Flavored Shortening
1/2 cups Butter, divided

In a bowl, combine very hot tap water with potato flakes, set aside.

In a kitchen aid mixer mix warm water and sugar.  Sprinkle yeast on top of water, DO NOT STIR. Let yeast stand and grow for 10 minutes.

Add milk powder, oil, salt, egg, 1 1/2 cups flour and mashed potatoes to yeast mixture. Beat mixture for 10 minutes. Add 3/4 cup more flour and beat 5 minutes. Do this 2 more times (3/4 cup flour beat 5 minutes). If dough is still sticky to the LIGHT touch add a little more flour and beat some more. I
tend to have three small bowls with 3/4 cup flour so I don’t forget what number I am on. Remove hook from mixer and rub a little shortening over the surface of the dough.

Cover bowl with a towel and let rise till double its size.  I like to put mine in the oven with a freshly pot of boiling water to help it rise.  Close door to oven.  Leave in there about 1 hour or until doubled in size.

Once it has risen shape dough into a ball and drop into flour bin. Roll in flour and then place on a lightly floured surface to roll out. Roll dough out to a 16 inch diameter or till dough is less than 1/4 inch thick equally.

Melt 1/4 cup butter in microwave for about 30 seconds.  Brush rolled out dough with melted butter.  With a pizza cutter cut the dough in half lengthwise then widthwise.  This will give you 4 big slices.  Cut again between each cut section to give you 8 slices.  Cut again between each slice to give you 16 triangle slices.  Try to keep them all about the same size.

Starting from the outside of the circle roll each piece towards the point.  Place point end down on an airbake cookie sheet.  When all crescents have been rolled and placed on the sheet.  Melt 1/4 cup butter in microwave again and brush rolls with the melted butter.

Cover and let rise for 1 hour.  I reboil the pot of water and put them back in the oven for this rising also.

Bake at 400 for 11-12 minutes.

Once cooled completely store in zip lock bags if you do not eat them all in one sitting

Note:  This makes 16 rolls.  I have two stand mixers so I either make two batches of these rolls or make one batch crescent rolls and one batch cinnamon rolls because it is the same dough recipe!

Wings

5 pounds whole Chicken Wings
1 bottle (12 ounces) chili Sauce
1/4 cup Lemon Juice
1/4 cup Honey
2 Tablespoons Worcestershire sauce
6 Garlic cloves, minced
1 heaping Tablespoon Chili Powder
1/4 cup Salsa
1 teaspoon Garlic salt
3 Tablespoons Frank’s Red Hot Sauce
2 Tablespoons Cornstarch

Cut chicken wings into three sections; discard wing tips.

Place the wings in a 5-qt. slow cooker.

In a bowl, combine chili sauce, lemone juice, honey, worcestershire sauce, garlic, chili powder, salsa, garlic salt, and Frank’s red hot sauce; pour over chicken. Stir to coat.

Cover and cook on high for one hour and on low for 7 hours or until chicken is tender.

Using a chinese strainer or slotted spoon remove chicken from slow cooker to a serving bowl, leaving behind all juice.

Transfer juice to a saucepan.  Measure 1/4 cup of juices and mix juice and cornstarch together.

Bring juice to a boil and slowly stir in cornstarch mixture. Keep stirring constantly till reaches desired thickness.

Remove from heat and use as a dipping sauce for wings.

Note:  I priced this on DaleLiciousFood with Mashed Potatoes and Crescent Rolls.  The cost with everything is $21.05 or $3.01/serving.  The cost as is is $14.89 or $2.13/serving.