An old favorite…

 

I’ve been a Cooking Light subscriber for years – since 1998, if I remember right.  This recipe was printed in their Jan/Feb 2001 issue and was one I tried almost right away and continued to use on homemade pizza (the Chicago-Style Pizza) for a number of years.  Then I put the magazine on a bookshelf, forgot about it, moved it to the farm, and just now found it again.  The page is still marked and it’s been on my shelf for over 10 years!  Time to take it off the shelf.

Atsa Spicy  Pizza Sausage

Yield: 5 cups

 

INGREDIENTS

1 lb. ground turkey

1 lb. ground pork

1/2 cup dry red wine

1/3 cup minced fresh parsley

2 Tbl. grated Parmesan cheese

1 Tbl. fennel seeds

1 1/2 tsp. crushed red pepper

1 tsp. salt

1/4 tsp. dried thyme

1/4 tsp. ground black pepper

4 garlic cloves, crushed

DIRECTIONS: Combine all ingredients in a large bowl.  Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble.  Drain.

Note:  The sausage can be frozen in zip-top plastic bags for up to 3 months.

Just a little chocolate topping…

I used this Hot Fudge recipe as one layer in the Peppermint Torte I made today.  So, here’s the recipe.  It would be great over ice cream, too.

Hot Fudge

Yield: approx. 1.5 cups

INGREDIENTS

14 oz. Sweetened Condensed Milk

4 (1oz.) squares semi-sweet chocolate

2 Tbs. butter

1 tsp. vanilla

DIRECTIONS: Mix the first three ingredients together in a small saucepan.  Heat over medium heat until the chocolate is melted.  Remove from heat, add vanilla and stir until thoroughly blended.

Sweet (irresistible) snack

 

Nutty Cereal Mix

(I have no idea what it’s truly called because I didn’t ask for the recipe name!)

Yield: A LOT – Believe it or not, this was doubled in many of the recipes I researched.

INGREDIENTS

1 cup butter

1 cup white sugar

1 cup light corn syrup

1/2 cup flaked coconut

20 oz. cereal – Crispix, Rice Chex, Corn Chex, Honey Nut Chex

3/4 cup sliced almonds (toasted under a broiler until nicely browned)

DIRECTIONS: Boil butter, sugar, and corn syrup for 3 minutes. 

Measure cereal, coconut, and almonds into a large bowl. 

Pour syrup over the mixture and stir until coated. 

Spread the mixture out on waxed paper to cool.  Store in an airtight container.

Note:  The almonds can be omitted or reduced, and the coconut can be reduced, as well, to suit individual tastes.  Either way, it won’t last long!

Turkey

 

I believe this was my first solo attempt at ‘large’ turkey baking. 

Our 4-H club did a traditional Thanksgiving meal for it’s November meeting/potluck last year, and we enjoyed it so much we decided to do it again.  Our family hosted this past Sunday and it’s always easier to bake the turkey in the location where it will be served.  This is a 16 pounder and I stressed about it!  I read through cookbooks and checked online to make sure I’d have enough time to roast it.  Sunday morning, I got up at 5am to wash the bird (it’d been thawing since Tuesday) and prepare it for baking.  I stuffed it with onions and celery, then basted it with butter and poultry seasoning.  I even loosened up the skin around the breast and slathered some seasoned butter under the skin.  That wasn’t easy! 

The bird went into the oven at 6am.  Before leaving for Mass, I did cover the bird in foil.  I came home early from religious ed. and took it out of the oven at 11am.  The pop-up was popped; I’m not sure for how long.  I removed the bird from the oven and covered it in foil to rest and let the juices re-distribute.  It sat until Noon.  I started slicing and cutting up at that time.  The meat wasn’t too hot to handle and it sliced nicely, even with my limited knowledge.  At least no one complained!

Last year, I roasted a smaller bird and it fit in an oven bag.  We didn’t have left-overs.  I knew we’d need a larger bird this year because there were more people and the kids have grown.  I had almost a gallon bag of leftovers and was thrilled.  We’ve been eating turkey noodle soup, sandwiches, and turkey a la king all week. 

I’d still like to try smoking a turkey on the grill…

Chocolate anyone??

 

Mom’s Chocolate Chip Cookies

Yield: 3.5 dozen

Note: This recipe is from my mom.  You can substitute chocolate pudding and white chocolate chips or make up your own combinations.  Chocolate-chocolate, chocolate-butterscotch, vanilla-chocolate… the list is long.  I usually eliminate nuts from any recipe, and this recipe doubles well.

 

INGREDIENTS

1 cup butter

1/4 cup white sugar

3/4 cup brown sugar

2 eggs

2 1/4 cups flour

1 tsp. baking soda

1 tsp. vanilla

1 pkg instant vanilla  pudding

1 – 12oz. pkg. chocolate chips

1 cup nuts, chopped (optional)

 

DIRECTIONS:  Preheat oven to 357 degrees.  Cream butter and sugars.  Add egg and beat until smooth.  Add vanilla, baking soda, and flour.  Mix until ‘just’ mixed.  Add pudding, chocolate chips and nuts.  Mix together.  Bake at 375 degrees for 10-12 minutes.  Let cool a few minutes on the cookie sheet.  Remove from cookie sheet to a cooling rack and cool completely before storing.