- 1 Pkg. (8 oz.) Philadelphia Neufchatel Cheese, softened
- 1 Apple chopped
- 2 Tbsp. seedless raspberry jam
- 1/3 cup granola
- RITZ Brown Sugar Cinnamon Crackers
Monday, December 21, 2009
- 1 box brownie mix
- 2 Cups Confectioners Sugar (Powder Sugar)
- 3 Tablespoons green Creme de Menthe
- 1/2 Cup Butter - Melted
- 6 oz Chocolate Chips
- 6 additional Tablespoons Butter
Thursday, December 17, 2009
Make your pancake mix per instructions on package. Throw in a handful of sprinkles. Mix to combine well.
Tuesday, December 15, 2009
- One 9 oz box of None Such Condensed Mincemeat (crumbled)
- 1 Cup butter flavored Shortening
- 1 1/2 Cups Sugar
- 3 Eggs
- 3 Cups unsifted Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
Sunday, December 13, 2009
- One package of your favorite cut up chicken parts
- Flour for dredging and gravy
- Two Cloves Garlic diced
- Two Carrots diced into small squares
- One Celery Stalk diced
- 1/2 Onion diced (green onion or leek is fine also)
- 1/2 package frozen Peas.
- One can low sodium Chicken Broth.
- Two tablespoons dried Parsley flakes.
Wednesday, December 9, 2009
Whip up these great Cinnamon Buns up in just minutes! You can prepare the night before and refrigerate, then bake in time for breakfast or brunch.
- 1 (8 oz) package Cream Cheese - softened
- 1/2 Cup Butter - softened
- 1 tsp Vanilla
- 3 Cups Powder Sugar
- 1 Tablespoon Milk
Saturday, November 28, 2009
- Left over Turkey sliced thin or shredded
- Taco Seasoning
- Shredded Cheddar Cheese and Mozzarella if you like
- Two Green Onions chopped
- Shredded Lettuce, Kayle or Romain
- One Large Tomato Chopped
- Sour Cream - optional
- Guacamole - optional
Friday, November 27, 2009
Wednesday, November 25, 2009
- Before you begin preparing your turkey, Make sure it is defrosted. Place it in the turkey fryer pot and pour water in it just to barely cover the bird. Mark the outside of your pot with a marker. This mark is your oil level, do not add oil past this line. Remove turkey and prepare for cooking. Completely dry water from pot. Peanut oil is a wise choice for frying.
- Make sure your fryer is not on the grass or wood surface. Cement is a safe place. Keep children away at all times!
- Make sure your turkey is completely defrosted, dry and at room temperature. Doing these steps will prevent the oil from having a reaction to the frozen bird hitting the hot oil which will cause the oil to boil over which may cause a fire. Making sure the bird is at room temperature will prevent the oil temperature from falling when the turkey is placed in the hot oil. It will also give you a more accurate cooking time. Which at the proper temp should be 3 to 4 minutes per pound.
- When the turkey floats that means it's done! Pretty much regardless of the time if it floats the bird is done. Remember that the temperature will rise at least five degrees after removing from heat and continue to cook.
- Let your turkey rest to redistribute the juices back in to the meat.
Sunday, November 22, 2009
Saturday, November 21, 2009
You will need a large stock pot or spaghetti pot. Room in your fridge or a cooler. If your brining a turkey you can use a plastic garbage bag and a cooler (and ice if using the cooler method).
Here are a list of ingredients you will need:
- Orange Juice
- Brown Sugar
- liquid (water, broth, beer)
Spices: You can use what ever you prefer try a few or use them all!
- Dried Parsley
- Dried Oregano
- Poultry Seasoning
- Dry Mustard or Mustard Seed
- Bay Leave
- Granulated Garlic (use Granulated instead of Garlic Salt)
Or you can use spice blends which are found at any supermarket. I prefer Italian Seasoning Blend, it has all my favorites all in one jar:
In a pot on the stove add all your spices about a tablespoon of each if you are brining a Turkey, for a chicken 1/2 that amount.
Like I said I tend not to measure exact so you can eyeball it if you want.
One cup of Brown Sugar for a Turkey, 1/2 cup for a chicken.
1/2 cup to 1 1/2 cup of kosher salt for every gallon of liquid used. So for a chicken I would use 1/2 cup and a turkey I would use 1 1/2 cup salt.
Add two cups water, bring to a quick boil and turn off. This releases all the oils of the herbs and gets the flavors going! Also, it dissolves the sugar and salt.
Let cool or add ice to cool it down quickly.
Add your orange juice one cup for chicken two cups for Turkey.
Rinse your bird, place in your large pot or bag. Add the spice mixture with juice. Add water or broth enough to cover your bird. Make sure brine is mixed good. Turn the bird a few times to make sure all the spice mixture gets distributed.
Place in fridge or cooler with ice and let brine for 6 to 8 hours for a Turkey, 3 or so for a chicken. Less time for other meats. Shrimp for example only need 1/2 hour. I like to brine my Turkey overnight.
Remove from brine rinse and dry. Your ready to roast!
Monday, November 16, 2009
Lucky Leaf Gift Box Giveaway is here!
- Go to this link: Lucky Leaf Premium Pie Fillings to learn more about their wonderful products.
- Return to this post (Karen B's) and post a comment about their products.
- Sign up to follow Karen B's Cooking Made Easy.
- Drawing deadline is November 24th 10:00 p.m.
- 1 Package refrigerated, unbaked pie crust (2 crusts)
- 2 - 21 ounce cans Lucky Leaf Apple Pie Filling (or any pie filling if you don't have Lucky Leaf, I recommend theirs)
- 1/2 cup butter
- 1 Tbsp finely chopped crystallized ginger
- 1 Tbsp pure vanilla
- 1 -1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp grated fresh ginger
- 1 tsp sugar
- whipped cream topping or vanilla ice cream for topping
- additional chopped crystallized ginger
Friday, November 13, 2009
Thursday, November 12, 2009
Tuesday, November 10, 2009
- 1 Large Can Pumpkin with spices added
- 1 Can Evaporated Milk
- 1 Cup Sugar (for healthier version use 1/2 C Sugar)
- 1/2 teaspoon Cinnamon
- 3 Eggs beaten
- 1 teaspoon Pure Vanilla
- 1 Box Spice Cake Mix
- 2 Sticks of Butter melted (Paula Dean would be happy ;)
- 1 Cup or more of chopped Pecans
- 1 - 8 oz package of Cream Cheese (or low fat)
- 1 Cup Cool Whip
Thursday, November 5, 2009
Wednesday, November 4, 2009
Saturday, October 31, 2009
Friday, October 23, 2009
Sunday, October 18, 2009
Friday, October 16, 2009
It's 69% Merlot, 29% Cabernet Sauvignon, 2% Cabernet Franc. It smelled like "grapes" a little on the flat side coming from the "Master Cask Series". Maybe too much Black Cherry and not enough oak???
Price Point: $9 - $11.00
I prefer Kendall J Meritage.
Friday, October 9, 2009
- One Dozen Cinnamon Cake Doughnuts
- 1 1/2 Cups Granulated Sugar
- 5 Large Eggs
- 2 Cups Milk
- 2 Teaspoons Pure Vanilla Extract
- 1 - 1/2 Cup Chopped Dried Cinnamon Apples ( I use Mariani Fuji Apples w/Cinnamon) If you cannot find dried apples use two fresh apples chopped and dredge in Cinnamon and Sugar.
- Cinnamon & Sugar (mixed together)
- Two Carmel Apple Wraps
- 1/4 Cup Chopped Pnuts (optional) (you can find chopped Pnuts at the store)
Saturday, October 3, 2009
- One large nice shaped watermelon
- Carving knife
- Pumpkin Carving knife or serrated knife as shown
- Large serving spoon and or Ice Cream Scoop or Melon Ball er which ever you have
- Large Mixing bowl for the watermelon pieces
Tuesday, September 29, 2009
- Yukon Gold Potato's (one per person)
- Sweet Potato's (one per person)
- Two Tablespoons Fresh Chives (chopped)
- Two Tablespoons Fresh Flat Leaf Italian Parsley (chopped)
- Fresh Ground Pepper
- Three table spoons Butter
Thursday, September 24, 2009
Tuesday, September 22, 2009
Wednesday, September 16, 2009
- Three Large Tomatoes sliced 3/4 inch thick
- Three Zucchini sliced 3/4 inch thick
- Three Fresh Garlic Cloves sliced
- Three Tablespoons Fresh Flat Leave Parsley chopped
- Two Tablespoon Fresh Oregano chopped
- 1/2 small Red Onion sliced
- Olive Oil
Saturday, September 5, 2009
- Frozen Pastry Sheets
- Blue Berry Pie Filling
- 1 Egg whipped
- Peel back husks remove the corn hair (leave husks attached)
- Soak in five gallon bucket for 1/2 hour.
- Brush Dill Butter on Corn close up the husks and tie the end shut with string.
- Grill Corn until tender, turning every five minutes and cook on all four sides.
- One stick butter
- Two to Three Tablespoons finally chopped Fresh Dill.
- 1/2 Teaspoon Salt
- Dash of Fresh Ground Pepper if desired.
Monday, August 24, 2009
- When cooking with non-stick cookware never heat the pan on a heat higher than medium with out having any food in it.
- Purchase a higher quality cookware line that has a guarantee not to peel.
- Do not use metal utensils of any kind to flip or stir food! Do not even use a metal spoon to stir pasta thinking you will not touch the pan because you usually do :( One tiny scratch will lead to peeling.
- Do not use harsh cleaners on your cookware or scrubbing sponges that will scratch the cookware's surface.
- If your pans have little flakes from the pan peeling, throw it out! These will end up in your food and in you or your family.
Sunday, August 23, 2009
Saturday, August 22, 2009
- One Head Romaine Heart Lettuce - chopped
- One Jar Marinated Artichoke Hearts in Oil and Spices - lightly chopped - reserve oil
- 6 oz. good deli Italian Salami - cut into bite size pieces
- 8 oz. Fresh Buffalo Mozzarella Cheese - cut into bite size pieces
- Fresh Basil about 1/2 Cup - chopped
- Six Queen Ann size Olives - sliced
- Fresh Ground Pepper