Beignets

Rachael is quite the cook. She really wanted to make beignets like they did in Disney's The Princess and the Frog. They turned out fantastic.

Beignets
posted by Barbie

1 pkg dry yeast (1 TB)
1/2 c. warm water
1/2 c. evaporated milk
1 egg (beaten)
1 tsp. vanilla
2 TB vegetable oil
1/4 c. sugar
1 tsp. salt
3 c. flour
OIL heated to 370
powdered sugar to dust with

Dissolve yeast in warm water. Mix milk, egg, vanilla, oil, sugar and salt. Add in yeast mixture. Stir in flour. Take 1/9 of dough and put into hot oil till browned. Dust with powdered sugar.

Chili

I was at Jenna's for the weekend. Robert made some delicious chili which went well with the snowy weather. I had never tried some of the techniques they used, so I thought I would put this recipe down for our posterity.

posted by Barbie

Chili

6 cans beans (different varieties)

2 cans tomotoes

2 cans corn

1 lb. italian sausage

1/2 cup non-diet soda

1/2 cup brown sugar

chili powder

garlic salt

jalapenos (optional)

Cook sausage. Throw everything in the crockpot for 6 hours on low.

Sour cream salsa chicken

I have made many variations of this dish. However, this one has very few ingredients which goes along with my simplifying theme.

Posted by Barbie

INGREDIENTS

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
DIRECTIONS

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of light sour cream.

Turkey Cranberry Wreath

I got this recipe from a pampered chef consultant. I don't even know what book it came from. It was copied on a sheet of paper. It is a little time consuming, but very impressive. It looks so fancy, but is so yummy.

Turkey Cranberry Wreath
submitted by Barbie

2 pkg. (8 oz) crescent rolls
2 cup turkey, chopped
1/2 c. dried cranberries (craisins)
4 oz. Swiss cheese, grated
1 egg, separated
1/2 c. mayo
2 Tbsp. dijon mustard
1/2 tsp. black pepper
1/2 c. celery

Arrange 8 crescent rolls in a circle on large round pan.
Wide ends are touching in center with points hanging off the end.
Match wide ends of remaining triangles and seal seams. (Not points in center)
Combine mayo, mustard and pepper.
Add turkey, celery and craisins. Mix and add cheese.
Scoop filling over seams of dough, forming a circle.
Sprinkle walnuts over filling.
Beginning in center, lift one dough triangle across mixture.
Continue alternating with outer strips, slightly overlapping to form wreath.
Tuck last end under first. Separate egg and brush dough with egg white.
Bake at 375 for 25-30 min. or until golden brown.

Enchiladas

I have been making this recipe since we lived in Provo and were going to college. I got it from the couple who rented the front part of our house. It is my absolute favortie because it probably has the most calories of any enchillada recipe, so it tastes delectable. You of course could substitute with chicken, which I do most of the year.

Turkey Enchiladas

submitted by Barbie

2-3 cups turkey, shredded
1 doz. Flour/corn tortillas
1 small can diced green chilies
1 lb. jack cheese, grated
2 cans cream of chicken soup
1 can water
1 16 oz. container sour cream

Combine sour cream, soup, water and chilies.
Dip tortillas into mixture.
Fill tortillas with chicken and cheese.
Roll and place in 9x13 in. pan
Pour the rest of the mixture on top.
Sprinkle with any remaining cheese.
Bake at 350 for 30-40 min.

Turkey Gravy

Once you start cooking turkey, you've got to master gravy. Over the years I felt I had been pretty successful at this task. However, every once in a while you would get a batch that wouldn't turn out. You know what that means; LUMPS. I usually guessed on the amount of rue to add and sometimes it would leave lumps, or I was adding more because it was still too thin.

Several years ago I was watching the Rachel Ray show and she showed how to make gravy by making the rue first. I had always added the rue at the end. Plus I used milk and flour whereas she used butter and flour. Since that day my gravy has turned out wonderful every time. It is so much easier. Now I know that anyone can do it. I will admit, that I sometime still guesstimate on

the amounts, but that's what cooking is all about. Have fun!

Turkey Gravy
Submitted by Barbie

Pour turkey drippings into measuring cup through a strainer.



Melt 4 Tbsp. butter in saucepan over medium heat.
Add 4 Tbsp. flour and mix with wooden spoon.



Let cook for one minute.



Stir in 2 cups turkey drippings (or any stock) and whisk together.



Turn heat to high.
Continue to whisk until boiling.



Immediately reduce heat to low.
For thinner consistency, add more drippings.

How to Prepare a Turkey

When I was first married I wanted to know how to make a turkey. So I consulted two different sources. The Betty Crocker cookbook and my mom. The cookbook gave me a good base, but mom always knows the little tricks to make it better. I still have my notes from our phonecall written in my cookbook. With a little confidence, this became one of my favorite meals to make. It's so easy and so good.

How to prep and prepare a turkey

submitted by Barbie

Start thawing frozen turkey about 4 days before event in the fridge.
If it is still somewhat frozen, place it in a sink full of cold water.
Remove the neck from one end and the giblets from the cavity.
Rinse inside and out with cold water.
Spray roasting pan with non stick cooking spray. I put turkey on a rack.
Place turkey breast side up into pan.
Place an apple in the neck.



Place one stick of butter in the cavity.
Spray turkey with non stick cooking spray.
Season as desired. I use Mrs. Dash and season salt.



Turn turkey over so the breast is down.
Repeat with spray and seasonings.
Pour one can of chicken broth (or turkey stock) into pan.
Cover completely with foil.



Place in oven that is preheated to 300 degrees.
Cook about 20 minutes per pound.
Take foil off the last hour to brown the turkey.