Swiss Steak

1 - 2 pounds Steak Tips or Beef Stew Meat
1 medium onion
8 - 10 medium Potatoes
1 large can Cream of Mushroom Soup

Brown Steak tips on stove, season with Seasoning Salt & Canadian Steak Seasoning.
In crock pot put Cream of Mushroom Soup, potatoes (peeled and diced), onion (quarter and cut into slices). When meat is done browning add to crock pot, add about 1/3 can of water. Stir and cook on high for about 5 hours, on low for about 7 hours.

Hint: I buy my seasoning salt and steak seasoning at Sams Club.

Never Fail Turkey Gravy

5 cups turkey stock with pan drippings
1 can cream of chicken soup (small can)
1 tsp poultry seasoning
1/2 tsp pepper
1 tsp salt
1/4 tsp garlic powder
1 cup milk
1/3 cup flour

Bring turkey stock to boil in large kettel. Stir in soup, pepper, salt, poultry seasoning & garlic powder. Resuce heat to low and simmer.

Warm milk in icrowave and whisk in flour and whisk until there are no lumps. Return gravy to a boil and gradually add milk mixture. Cook stirring constantly for 1 minute or until it thickens. Be careful to not let the bottom scorch.


I got this recipe on allrecipes.com and it is a family favorite

Turkey Brine

1 gallon vegetable broth
1 cup sea salt
1 Tbsp rosemary
1 Tbsp sage
1 Tbsp thyme
1 Tbsp savory
1 gallon ice water

In large stock pot, combine ingredients above except the ice water. Bring to boil, stirring frequently to be sure salt is dissolved. Remove from heat and let cool at room temperature.

When broth mixture is cool pour into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry your turkey. Make sure that you have removed the innards. Place turkey, breast down into the brine. Make sure cavity gets filled so turkey stays on the bottom of bucket. Place bucket in refrigerator overnight.

Remove turkey carefully draining off the excess brine and pat dry. Throw excess brine away.

Cook the turkey as desired reserving the dripping for gravy. Keep in mind that  brined turkeys cook 20 - 30 minutes faster so make sure that you watch the tempperature gauge. Turkey should be cooked to at least 170 degrees (insert meat themometer into the meatest part of the turkey).

Turkey Dressing

Bag of Stuffing Mix
1 - 2 eggs
Onion to taste
Salt to taste
Pepper to tatse
1 stick butter, melted
Poultry Seasoning to taste
Sage to taste
1 can Cream of Chicken Soup (small can)
1 can Cream of Celer Soup (small Can)
Chicken broth, just enough to make mixture moist

Mix and stuff into turkey. Can also bake in casserole dish in oven at 350 for about 1 hour, or put into crock pot and cook on high for about 3 hours.

If I make my turkey early I will use just enough turkey drippings to make moist instead of chicken broth.

Scalloped Corn

2 cans of Cream Style Corn
2 eggs
Salt to taste
Pepper to taste
1/2 cup milk
1/4 cup sugar
Crackers, crushed with rolling pin (just enough to hold mixture together)

Bake at 350 for 45 - 60 minutes

Cherry Cordials

1/4 cup butter, softened
2 1/4 cups powdered sugar
1 Tbsp milk
1/2 tsp vanilla
1/8 tsp almond extract
About 50 Maraschino Cherries

Chocolate Coating
12 oz Chocolate Candy melts or 1 (12oz) pkg semi-sweet chocolate chips
1/4 cake paraffin wax (canning wax)

Cover large cookie sheet with parchment paper and set aside.

Cream butter, sugar & milk in bowl, blend in canilla & almond extract (if mixture is too soft, add extra powdered sugar). Mold just enough mixture around each cherry to completely cover. Place on prepared tray and chill 3-4 hours or overnight.

Remove 1/3 of centers at one time, keeping the rest chilled. Coat in chocolate coating. Store uncovered, st room temperature for about 1 week if you want to liquidify the centers.

CHOCOLATE COATING: Melt together in double boiler the chocolate and wax. mix with fork until smooth. Dip the cherries into the mixture b the stems or drop in and lift out with a fork. Set on prepared tray to cool.

Krumkake

6 eggs, beaten
1 1/2 cups sugar
1 1/2 cups flour
1 stick butter, melted and cooled
1/2 tsp vanilla

Mix all ingredients together, make sure that the butter is cooled off before adding.
Drop by tablespoons onto hot krumkake iron. Cook about 30 - 45 seconds, or until a light golden brown.
Use plastic turner to take off iron and roll with small krumkake rolling pin.

Makes about 40 krumkake cookies

Chex Mix

4 cups Chex Corn Cereal
4 cups Chex Rice Cereal
4 cups Chex Wheat Cereal
2 cups Peanuts
4 cups Pretzel Sticks
5 Tbsp Worchester Sauce
2 tsp Garlic Powder
2 tsp Onion Powder
6 tsp Seasoning Salt

Put into large disposable pan and bake at 300 degrees for at least 1 hour, or until mixture appears to look dry.
Stir every 15 minutes for maxium taste.

Never Fail Fudge

1 stick butter
4 cups sugar
1 can Carnation Evaporated milk

Put these 3 ingredients into large kettle and bring to boil. Boil on medium heat to 238 degrees (softball stage), stirring constantly.

Take off stove and add:
1 12oz pkg milk chocolate chips
1 large jar of marshmallow creme
1 tsp vanilla

Stir quickly until chocolate chips and marshmallow creme are melt.

Put into a 9 x 13 cake pan lined with parchment paper. Let cool until set.
Lift parchment paper out of cake pan and cut into small pieces.

Homemade Vegetable Broth

Wash & cut up (do not peel)
carrots
celery
onions
parsley
tomatoes

Put vegetables in kettle and cover with water. Cook for 1 hour.
Add salt, peppercorns and 2 cups brown sugar or 2 cups maple syrup.
Heat to boiling and take off burner. Let cool
Pour through a cheesecloth as to not get any vegetables in broth.
Discard vegetables.
You can freeze if you make a large batch so that you have it next time to need vegetable broth in a recipe.

Good broth for brining that Turkey.

Scalloped Potaotes & Ham

10 pounds potatoes
1 - 2 pounds cooked Ham, diced
white pepper
onion powder
2 Tbsp Flour, per layer
3 Tbsp butter, per layer
4 cups milk
1 1/2 cups heavy cream

Peel & slice potatoes.
Layer in large roaster, potatoes, ham, butter, white pepper, onion powder & flour.
In a large roaster you should get 3 layers.

Scald  milk & cream. Pour over potaotes and ham.

Bake @ 375 for 2 - 3 hours
Stir occassionally.


I will freeze any leftovers, this makes a quick meal in the future.

Chili Cheese Dip

2 small cans Hormel Chili with No Beans
1/ 2 - 1 pound velveeta cheese

You can put into a glass bowl and microwave. I would start with 2 minutes and then stir and then so 1 - 2 minutes intervals.
You can put in crock pot (I use crock pot liners) and cook on low for about 3 - 4 hours or on high for 1 - 2 hours. Make sure you stir periodically to prevent burning or sticking.

This is quick and easy and everyone loves it. Great to have for company or just watching the football game.

Essentials in the Kitchen

This is a small list of things that I feel are very important to have in your kitchen to help you be successful. Most of these are pretty basic but essential to have.

Stand Up Mixer (Kitchen Aid)
Food Processor
Measuring Cups (at least 2 sets)
Measuring spoons (at least 2 sets)
Double Boiler
Water Bath Canning Kettle
Pressurer Cooker
Hand Mixer
Blender or Ninja Blender
Cookie Sheets
Casserole Dishes

I know that you all probably already have most if not all in your  kitchen but wanted to give a small list in case you are just starting out in the kitchen.

Homemade Spaghetti Sauce

Tomato Sauce
1 small onion, finely chopped
Basil
Oregano
Dill Seed
Thyme
Cilantro
1 can Tomato Paste

In saucepan add all ingredients above and cook until thick.

You will notice that I didn't specify how much tomato sauce and spices to use. Go by your taste, which will differ from mine. You can just use Italian Seasoning instead of individual spices.

Baked Spaghetti

1 pound spaghetti noodles
1 pound hamburger
1/2 cup mozzerella cheese
1 jar Spaghetti Sauce (I make homemade)
1 can black olives
1 can mushrooms, sliced
2 cups Colby Jack cheese
Olive oil
Salt
Pepper
1 medium Onion

Cook spaghetti noodles to the point of being half way done. (They will finish cooking in the oven)
Brown hamburger, onion, salt & pepper. Add Spaghetti Sauce. Stir and heat.
Slice mushrooms & black olives.
Drizzle Olive Oil into bottom of casserole dish. Use paper towel to spread on bottom and sides of dish.
In bowl put half cooked spaghetti noodles. Drizze olive oil on noodles and stir. Add hamburger with sauce. Add black olives & mushrooms. Add mozzerella cheese. Stir well.
Pour into Casserole Dish and cover with Colby Jack Cheese.
Bake @ 350 for 20 - 30 minutes or until cheese on top is melted and hot.

You can add meatballs to this recipe if you would like. Just add them before putting Colby Jack Cheese on top. Also cook your meatballs before adding them to the spaghetti to ensure that they are throughly cooked before serving.

Tatertot Hotdish

4 - 6 cups tater tots (depending on size of casserole dish)
1 medium onion
1 pound hamburger
1 large can Cream of Mushroom Soup
Salt
Pepper
1 can Green Beans

Brown hamburger with salt, pepper and onion.
In a large bowl mix Tater Tots & Cream of Mushroom soup & Green Beans.
Add browned hamburger to mixture in bowl and mix well
Spray inside of casserole dish with Pam or use olive oil.
Put all ingredients from bowl into casserole dish.
Bake @ 350 for 1 - 1 1/2 hours.

Chocolate Dipped caramels with Sea Salt

2 10oz pkgs Milk Chocolate Wafers
1 Tbsp shortening
1 10oz pkg caramels
1/8 tsp sea salt

Melt Milk Chocolate Wafers and shortening in double boiler or microwave.
Unwrap caramels while chocolate is melting.
Line 2 large cookie sheets with small baking cups (ones used for candy).

With a fork, dip caramels into chocolate, letting excess drip off. Place into
baking cups. Refrigerate for 15 minutes or until set.

Store in airtight container in refrigerator.
If you have any extra dipping chocolate you can dip pretzels or add any kind of
nuts to it mix and drop on parachment paper and let set.

Banana Bread

1 cup sugar
1/2 cup butter
1/2 tsp salt
2 eggs
3 Tbsp milk
1 tsp baking soda
3 banana's, mashed
2 cups flour

Mix butter, sugar & eggs on bowl. Add banana's & 1/2 cup flour & beat well.
Add remaining ingredients & blend.

Bake @ 350 for 1 hour or until golden brown and toothpick inserted in middle comes out clean.

Hint: I use banana's that are ripened to black in color. Gives a awesome flavor.

Pumpkin Crunch Dessert

4 eggs, slightly beaten
1 large or 2 small cans pumpkin
1 1/2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1 large can evaporated milk

Mix in this order. Pour into a 9 x 13 cake pan.

Sprinkle over the top:
1 white or yellow dry cake mix

Drizzle on top:
1 cup melted butter

Bake @ 325 for 1 - 1 1/2 hours.

Serve with cool whip on top.
This is better if made the day before.

One of my families favorite desserts

Crock Pot Candy

2 pounds dry roasted peanuts
1 4 oz pkg German Sweet Chocolate
1 12 oz pkg Semi Sweet Chocolate Chips
2 1/2 pounds White Almond Bark

Put into crock pot in the order that is listed.
Cook on low for 3 hours. Do not stir during that time.
After 3 hours use wooden spoon and mix well.
Drop into paper cups (small or large) and refrigerate over night.

This is so easy to make but yet people will think that you spent most of your day making
this delicious candy.


This recipe is courtesy of Trisha Yearwood

Substitutions and Helpful Hints

* 1 tablespoon = 3 teaspoons
* 1 tablesppon flour = 1 1/2 tsp cornstarch
* 1 cup self rising flour = 1 cup sifted all purpose flour + 1 1/2 tsp baking powder + 1/8 tsp salt
* 1 cup buttermilk  = 1 tablespoon lemon juice or whit vinegar + enough milk to make 1 cup
* Half and Half = 1 1/2 tablespoon melted butter + enough whole milk to make 1 cup
* 1 teaspoon vinegar = 2 teaspoons lemon juice
* Make 1 cup confectioner's sugar by streaming 3/4 cup granulated sugar into a small opening of a blender ser at a high speed
* To correct an oversallted soup or stew, add a couple of peeled and quatered white potatoes and cook
* When selecting cuts of meat, such as hams and roasts, allow 8 ounces uncooked, per person

Peppermint Bark

2  lbs white almond bark
1 pkg small candy canes. crushed

Melt almond bark in double boiler or microwave.
Crush candy canes in food processor.
Add crushed candy canes to melted almond bark.
Mix well.
Pour onto cookie sheet lined with parchment paper.
Refrigerate for 1 hour. Break into small pieces and store in airtight container in refrigerator.


You could use any type candy or nuts that you would like in place of pappermint candy canes.
You can add a few drops of food coloring to almond bark for whatever occassion or holiday you would like.

Sweet and Salty Bark

2 lb pkgs of white almond bark
2 cups of salted sunflower seeds (unshelled)

Melt almond bark in double boiler or microwave.
When melted add sunflower seeds and mix well.

Pour cookie sheet lined with parchment paper.
Refrigerate for 1 hour.
Break into small pieces and store in airtight container in refigerator.

Magic Mint Chocolate Bark

1 2/3 cup (10-oz pkg) Nestle Dark Chocolate and Mint Morsels
1/3 cup coarsely chopped oven roasted or toasted almonds

Preheat oven to 325. Line small baking sheet with parchment paper.

Poor morsel onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly and 11 x 9 rectangle).

Bake for 1 to 3 minutes or until morsels are shiny. Remove from ocen to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

Sprinkle with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Variation: Substitute broken pretzels or another nut of choice for hte almonds.

Recipe courtesty of Nestle

Pumpkin Cheesecake

Preheat oven to 350

Crust:
1 1/2 cups graham cracker crumbs

1/3 cup melted butter
1/4 cup sugar

Filling:
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1 can 100% pure pumpkin
2 Tbsp cornstarch
2/3 cup evaporated milk
1 1/4 tsp cinnamon
1/2 tsp nutmeg

Topping:
1 16 oz container sour cream, at room temperature
1/3 cup sugar
1 tsp vanilla

For Crust:
Combine: grahman cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1 inch up side of 9 inch spring foam pan. Bake for 6 - 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For Filling:
Beat cream chees, sugar and brown sugar in lare mixing bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add coenstarch, cinnamon & nutmeg, beat well. Pour in to crust.

Bake for 55 -60 minutes or until edge is set but center still moves slightly.

For Topping:
Combine sour cream, sugar and vanilla in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springfoam pan.

Makes 16 servings

This recipe is courtesty of Nestle