Thanksgiving Turkey

I got this from my sister in-law. Once you cook your turkey this way, you'll never be able to even stand other turkeys.

BRINE:
1 1/2 cup lemon juice
1 1/4 cup organge juice
1 1/2 cup kosher salt
1 1/2 cup light brown sugar
1 1/2 cup chopped yellow onion
3 oranges, cut in half
3 jalepenos, minced
1/3 cup chopped fresh cilantro
3 TBS chopped garlic
4 1/2 tsp chili powder
4 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1 1/2 gallon water

Combine water and salt, mix, then add remaining ingredients. Soak partially thawed turkey in brine for 12-24 hours.

Preheat oven to 375. Remove turkey from brine and place in large roasting pan, breast up, dry with paper towls. Rup with 1 1/2 TBS vegetable oil and sprinkle with emeralds essence (recipe below). Cook according to traditional directions. Allow to sit 15 minutes before cutting.

**I'd never used a brine before, and wasn't quite sure how to do it. I used a sturdy kitchen sized trash bag, and dumped the ingredients and turkey into it, then tied it off and put it in the cooler overnight. Worked wonderfully.**


Emerald's Essence:
5 TBS paprika
1/4 cup salt
1/4 cup garlic powder
2 TBS ground black pepper
2 TBS onion powder
2 TBS cayenne pepper
2 TBS dried oregano
2 TBS thyme

Mix together.

Beef Taco Bake

This is kind of like a homemade hamburger helper. Tastes good, the kids REALLY like it.

1 lb ground beef
10 3/4 oz can condensed tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas cut into 1" slices
1 cup shredded cheddar cheese

Preheat oven to 400. Cook beef in large skillet over med-hi heat until well browned. Pour off any fat

Stir the soup, salsa, milk, tortiallas, and half the cheese in the skillet. Spoon the mixture into a 2 quart shallow baking dish and cover.

Bake at 400 for 30 minutes, until hot and bubbly. Sprinkle with remaining cheese.

Apple Cinnamon French Toast Cups

I got this recipe from Laura Richin's recipe blog. Turned out very yummy.

4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 tsp vanilla
1/4 tsp ground cinnamon
dash of ground nutmeg

For the apples:
1 large apple, cut into cubes
1 TBS butter
1/4 tsp cinnamon

In medium skillet, saute apples with butter and cinnamon for about 5 minutes, or unti lsoft. Set aside.

In medium bowl, mix eggs, milk, vanilla, cinnamon, and nutmeg until well combined. Add bread cubes and mix until all bread is saturated. Add apples and mix until well distributed.

Scoop bread into lightly greased muffin cups. Bake at 350 for 20 minutes or until set and golden brown.

Mix 1/2 cup powdered sugar and 1 TBS milk until smooth. Drizzle on top of french toast cups and serve.

Buffalo Wings

These are a huge hit with the whole family. My husband especially likes them and asks me to make them when we have company over.

1/2 cup flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup butter
1/4 cup hot pepper sauce (I use Frank's brand)
1 dash ground black pepper
1+ dash garlic powder
chicken (about 10 tenderloins)
oil for frying

Combine flour-salt in small bowl. Place defrosted chicken in large non-pourous glass bowl and sprinkle mixture over chicken until evenly coated. Cover and refridgerate 60-90 minutes.

Heat oil in pan and fry coated chicken.

In small saucepan, melt and combine butter-garlic powder. Pour over cooked chicken and serve.

The kids don't like the hot sauce, so I just leave theirs fried chicken, and for the adults I put the sauce on top.

Friendship Dip

I got this recipe from realmomkitchen.blogspot.com I've made it several times for lunch after church, everyone gathers around and digs in...yummy

8oz package cream cheese
15 oz can chili
4 oz can diced green chilies
cheese
olives (opt)
green onion (opt)
tortilla chips

Preheat oven to 350. Spread cream cheese on 9"pie pan. Layer with chili, green chilies, and cheese. Top with olives (optional). Bake for 20-25 inutes, garnish with green onions. Serve with chips.

Pumpkin Cheesecake

So devilishly good...inspired by my mother.

Crust:
1/3 cup butter
1/4 cup sugar
1 1/4 cup crushed graham crackers (about 8)
(can also use gingersnaps and/or nuts)

Melt butter, stir in sugar, add grahams, and mix well. Chill until form or bake at 375 4-5 minutes. Chill before filling.

Filling:
2 (8oz) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla
2 eggs
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

1. Preheat oven to 325
2. In a large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth.  Blend in the eggs, one at a time.  Remove 1 cup of the batter and spread into bottom of crust, set aside.
3. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust. 
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.  Allow to cool, then refrigerate for 3 hours, or overnight.  Cover with whipped topping before serving.

Topping:
1 1/2 oz butter
1/3 cup brown sugar
corn syrup
1/2 cup chopped pecans

Melt butter in sauce pan. Mix in brown sugar and corn syrup and pecans. Spoon onto firmed cheesecake.