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.

Planning meals & MSCD

 

As we look to start school after Labor Day, it’s also time to start up the menu planning and plan for a Mini Session Cooking Day (MSCD) while I still have time.  I planned out five week’s and left plenty of room for leftovers.  With Dash gone at supper time for football practice, it’s challenging to adjust the quantities appropriately!

Once school starts, free time for cooking disappears and it’s so nice to have a few home-made meals in the freezer to pull out on crazy days (you know the ones where you planned to be done at 2pm, but are still there at 5pm for some unknown reason??).

Monday was my opportunity for a MSCD.  I planned it out the night before and chose recipes for which I already had ingredients on hand.  This is what’s in the freezer (or frig or pantry) today…

2 gallons Italian Sausage Soup

2 gallons Taco Soup

2 dozen Meatballs

2 quarts Mexican meat filling

1 loaf Chocolate chip Pumpkin Bread (one was eaten, the other is on the counter!)

2 dozen Chocolate dipped Peanut Butter Balls*

2 dozen No-Bake cookies

2 quarts Taco Rice

10 bags Brownie mix (each makes an 8x8 inch pan)

Dash made the Brownie mix and prepared the peanut butter balls for dipping.  That helped sooo very much.  Some of the recipes are on my blog, others are available for free (some after joining) on the website of 30 Day Gourmet. 

*These are so easy and absolutely yummy.  Great treat for harvest time lunch boxes when the guys want something candy-like, but I don’t want to pay the price for candy.  I had about half of a White Chocolate Flavor Ghirardelli candy making and dipping bar (2.5 lbs purchased at Sam’s Club during Christmas season) leftover.  I used half (so a quarter of the package) for the recipe.

Favorite Taco Soup

 

TACO SOUP

Notes:  This recipe is from Suzie’s NE friend, Michelle M.
Servings: Approximately 12

INGREDIENTS:

2 lb. Hamburger
1 small chopped onion
4 oz. can Chopped Green Chilis
1 Pkg. (1.25oz.) Taco Seasoning (we make our own Taco Seasoning Mix)
1 pkg (1oz.) Ranch mix
2 cans (15oz.) Chili Recipe Stewed Tomatoes (I can my own Mexican Stewed Tomatoes)
2 cans (15oz.) Bush’s Hot Chili Beans (generally use the store brand)
1 ½ -2 cups Water
8oz. Mexican Blend Cheeses
1 Bag Fritos (Ranch or Chili Cheese Flavored are good, but plain Fritos are used more often at our home)
8oz Sour Cream (we use more sour cream!)

DIRECTIONS:
Brown hamburger & chopped onion, drain grease. Add chopped green chilies, beans, tomatoes, taco & ranch seasonings, and water. Simmer 30-45 minutes for best results or let it simmer in the crock pot for 4-6 hours. Serve soup over the Fritos. Then, top with cheese and sour cream.

FREEZING:
Cool completely.  Transfer to a gallon freezer bag.  Remove as much air as possible.  Double bag for safety!  Label and freeze on a cookie tray to keep the bag flat.

PREPARATION:
Thaw in the frig or in microwave.  Reheat on the stove or in a crock pot.  Serve soup over Fritos.  Top with shredded cheese and sour cream.