Turkey Gravy

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Yield: 6 cups

Turkey Gravy

Turkey Gravy
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Make this recipe the day before!

Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes

Ingredients

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 teaspoons vegetable oil
  • 2 large turkey wings
  • 2 tablespoons cold water
  • 10 cups cold water
  • 4 sprigs fresh thyme
  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • salt and ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
  2. Cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
  3. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
  4. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
  5. Strain turkey stock and reserve 6 cups of stock; discard all the solids.
  6. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
© Laurie
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Mac & Cheese in Crockpot

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Yield: 6-8 servings

Mac & Cheese in Crockpot

Mac & Cheese in Crockpot
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3 Cups Shredded Cheddar Cheese
  • 2 1/2 Cups Milk
  • 12 oz. Evaporated Milk
  • 8 ounces Cream Cheese
  • 16 ounces elbow Macaroni

Instructions

  1. Put All ingredients into the Crock Pot, EXCEPT the 1 pound bag of Macaroni noodles!
  2. Leave on Low for an hour. After 1 hour, stir the sauce in crock pot.
  3. Make Macaroni & then Drain after sauce has been “crock potting” for about 45 minutes.
  4. Add Cooked Macaroni to sauce after drained.
  5. Cook on LOW another 45 minutes
© Laurie
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Pancakes, Low Carb

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Yield: 8

Pancakes, Low Carb

Pancakes, Low Carb
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Ingredients

  • 3 eggs
  • 1/2 cup ricotta cheese
  • 2 tbsp. cream cheese, softened
  • 3 tbsp. coconut flour 1 tbsp. protein powder
  • 1 tsp baking powder
  • pinch baking soda
  • butter

Instructions

  1. Mix dry ingredients; cream together ricotta and cream cheeses; mix together. Whisk eggs until frothy. Mix in remaining ingredients until smooth. Melt butter on hot griddle. Pour 1/4 of batter on griddle for pancakes. Makes about 8 four inch pancakes.
© Laurie
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Muffin Fritatas

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Yield: 6

Muffin Fritatas

Muffin Fritatas
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • 6 eggs
  • 1/2 cup milk
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup shredded Cheddar cheese (4 oz.)
  • 3/4 cup chopped zucchini
  • 1/4 cup chopped red bell pepper
  • 2 Tbsp. chopped red onion

Instructions

  1. HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
  2. BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.
  3. Make these ahead and reheat in the microwave for a quick breakfast.
© Laurie
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Dumplings

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Yield: 6

Dumplings

Dumplings
No Ratings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3⁄4 cup milk
  • 4 tablespoons oil

Instructions

  1. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  2. Drop by tablespoonfuls into simmering soup.
  3. Cover and simmer for 15 to 20 minutes.
  4. Serve immediately.
  5. Yield: 4 to 6 servings.
© Laurie
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Banana Cream Pie

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Yield: 8

Banana Cream Pie

Banana Cream Pie
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • http://www.kaaatieharvey.com/the-best-homemade-banana-cream-pie/
  • CRUST:
  • ¾ cup graham cracker crumbs
  • ¾ cup pretzel crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • FILLING:
  • 3-4 bananas, sliced
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ t salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 t vanilla
  • 2 T butter

Instructions

  1. Preheat oven to 375°. In a food processor, turn your graham crackers and pretzels into crumbs. Add sugar and melted butter, mix until combined. Press into an ungreased pie pan and bake for 8-10 minutes and allow to cool.
  2. In a medium saucepan, combine sugar, cornstarch, salt. Add milk and stir until dry ingredients are dissolved. Cook over medium heat, stirring constantly, until your pudding thickens and begins to boil. **This takes 15-20 minutes and you really need to babysit this mixture to keep it from burning on the bottom**
  3. Once your pudding has started to boil, add a small spoonful of it to the beaten egg yolks, blend quickly. Add the yolks to your pudding, stirring constantly and remove from heat.
  4. Add vanilla and butter, mix well.
  5. Arrange your first layer of sliced bananas on the cooled crust.
  6. Top with half of the pudding mixture.
  7. Arrange a second layer of sliced bananas on the pudding.
  8. Cover with the remaining pudding. Refrigerate for at least 3 hours.
  9. Top with whipped cream and more bananas!
© Laurie
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Swiss Steak

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Yield: 4

Swiss Steak

No Ratings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 pound round steak
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 16 oz can tomatoes -- cut up
  • 1 medium onion -- sliced
  • 1 stalk celery -- sliced
  • 1 medium carrot -- thinly sliced
  • 1/2 teaspoon Worcestershire sauce
  • hot cooked noodles or potatoes

Instructions

  2. Cut meat into 6 serving size pieces.
  3. Combine flour and salt; pound 2 tablespoons of the flour mixture into meat. In a 10 inch skillet brown meat on both sides in hot oil.. Drain off excess fat.
  4. Add undrained tomatoes, onion, celery, carrot, and Worcestershire. Cover and cook over low heat about 1 1/4 hours or till meat is tender.
  5. Remove meat to a serving platter; keep warm. Skim off excess fat from tomato mixture. Combine 1/4 cup cold water and the remaining flour mixture; stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 1-2 mintues more. Pass with meat. Serve meat and sauce with hot cooked noodles or mashed/boiled potatoes.
© Laurie

Banana Nut Bread

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Yield: 10 servings

Banana Nut Bread

No Ratings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads
banananutbread
Yield: 10 servings

Banana Nut Bread

No Ratings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 tblsp milk
  • 1 cup ripe banana, mashed
  • 1/2-3/4 cup walnuts, chopped

Instructions

  2. In small bowl, stir together flour, baking powder, soda and salt. Set aside. In a larger bowl, beat sugar and butter until light, scraping bowl often. Add eggs, one at a time, and the milk, beating until smooth. Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree overn for 60-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan10 minutes. Remove from pan; cool on rack. For easier slicing, wrap and store overnight.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 306Total Fat 15gSaturated Fat 4gCholesterol 16mgSodium 368mgCarbohydrates 37gSugar 15gProtein 9g
© Laurie
Cuisine: Breads

Crusty Wheat Rolls

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Yield: 8 rolls

Crusty Wheat Rolls

No Ratings
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes

Ingredients

  • •1 cup water
  • •1 tablespoon olive oil
  • •1-1/2 teaspoon salt
  • •1 -1/2 teaspoon sugar
  • •1-1/2 cup all-purpose unbleached flour
  • •1-1/2 cup wheat flour
  • •1 teaspoon yeast
  • Glaze
  • •¼ cup water + ½ teaspoon cornstarch mixed in 2 cup pyrex container and heated in microwave for 20 seconds on HIGH or until thick.

Instructions

  2. Heat 1 cup tap water in the microwave on HIGH for 1 minute, or until water reaches 110-114 degrees. Pour a small amount into a custard dish and add yeast, proof until foamy.
  3. Add flours, water, olive oil, salt, sugar, and yeast to mixer bowl. Mix until it does not stick to the side and pulls away.
  4. Change to dough hook and process on #2 for 2 minutes to knead. Transfer dough to greased bowl, cover with plastic wrap, and put in microwave where you have heated a pyrex cup of water (to keep humidity high). Let dough rise to double the original size, about 1 hour, and remove the dough onto a floured surface.
  5. For dinner rolls divide dough in half (2 pieces), then cut each half in half (4 pieces) and finally, divide each of those pieces in half again resulting in 8 rolls. Form into balls.
  6. Cover a cookie baking sheet with a silicone baking mat or parchment paper. Lightly scatter cornmeal over the sheet before placing the round dough balls onto the cookie sheet--evenly spaced from each other.
  7. Cover dough balls with a tea towel and set in a warm place for about 45 minutes or until risen almost double.
  8. Brush rolls with cooled cornstarch glaze. Use a serrated knife to make a small gash in the top.
  9. Bake in 375 degree pre-heated oven for 35 minutes until crust is crisp and brown.
© Laurie

 

Lemon Meringue Pie

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Yield: 6 servings

Lemon Meringue Pie

Lemon Meringue Pie
No Ratings
Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 15 minutes

Ingredients

  • Pastry
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • Filling
  • 3 egg yolks
  • 1 1/2 cups sugar
  • 1/3 cup plus 1 tablespoon cornstarch
  • 1 1/2 cups water
  • 3 tablespoons butter or margarine
  • 2 teaspoons grated lemon peel
  • 1/2 cup lemon juice
  • 2 drops yellow food color, if desired
  • Meringue
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla

Instructions

  2. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  4. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  5. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  6. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
  7. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  8. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
© Laurie