Old Fashioned Dots

Picture by Living

I love Halloween!  I love having the little kids come knock at my door and trick o treat.  I love to see their costumes, and their faces as they dig through my bowl for candy.  It is one of my most favorite nights of the year.  I like to have something extra special for my treater's that I know personally.  This is one of my go-to recipes for the special little kids that I love and adore. This treat was one of my favorite's growing up, and it never seems to fail to be my little kids favorite too!

Ingredients
1lb. Powdered Sugar
5 Tbs. Meringue Powder
1/2 cup Water
Yellow and Red Food Coloring, for Halloween colors. You can use any that you like though.

Directions
Line a baking sheet with 10x13 inch freezer paper strips.  I like to tape mine onto the baking sheet so they don't slip.

Beat together sugar, meringue powder, and water, with a mixer.  (Test a little bit with a toothpick on the freezer paper to make sure that the icing forms a domed dot, and doesn't spread.  If it forms a peak it's too thick and you need to add a tiny bit more water 1/2 tsp. at a time.  If it's too runny you need to ass more sugar 1 tsp. at a time.)

Divide icing into 3 bowls.  Mix your red and yellow to get orange, then do one yellow, and one white. (Like I said in the ingredients though, you can do any colors you like.)
Put the icing into piping bags and squeeze into the corner (I just use Ziploc baggies and cut off the corner of one side).

Pipe dots 3 to a line onto your freezer paper.  (I normally draw straight lines horizontally all the way down the freezer paper so I know how to line up the dots.  Then I just erase after the dots have dried. You can also find templates for this online.)  Alternate the colors all the way down so you have equal Yellow, Orange, and White.  (I like to make mine look like the candy corn).

Let stand uncovered until the dots are firm and hard.  It normally will take anywhere from 24-48 hours, so do this in advance before Halloween.  Then pop off and enjoy!!

Jilly's Mashed Potatoes

I have been asked over and over how I make my mashed potatoes.  They are creamy, rich, and delicious. I'm always flattered when I get asked this question because I genuinely take pride in my mashed potatoes.  :)  Growing up I spent a lot of time with my Aunt Jan.  She and I have a lot in common, but the main thing we share is our love and passion for food.  She was the one who taught me how to make the worlds best mashed potatoes.  I'm going to share my secrets (although I'm sure a lot of you already do them).  Once you know the main ingredients, you can mix it up and add fun flavorings to get a HUGE variety of different kinds.  

Ingredients

6 Russet Potatoes, peeled and cubed

1 cube of unsalted butter

1/2-1 C. Heavy Cream

Dash of Salt

Directions

Bring a big pot of water to a boil. Salt your water, and add your cubed potatoes to the water.  Let boil until you can insert a fork into the potato easily.  Drain the potatoes.

Put your cooked potato cubes into a mixer.  Add your butter (I like to use room temp. so it melts and mixes quickly), and salt.  Mix until the potatoes start to break up and then slowly start to pour in your cream about 1/4 cup at a time.  Mix until your potatoes are completely smooth (lump free) and are stiff enough that they hold a form.  (The reason you add your cream so slowly is because you don't want to make them liquidy.)  

Once they get to the consistency that you like, this is when you can add any flavorings.  You can add garlic, sour cream, parsley, or anything else.  If I make a beef roast on Sunday I normally just make the plain mashed because I use gravy on top.  If I am serving them with a pork roast though, I will make garlic mashed with a little parsley mixed in.  It's up to you.

Cranberry Cake with Butter Sauce

 I wish I could take credit for this recipe, but I just can't. This recipe is very dear to me because every time I make it, it reminds me of the most special man in my life. This is my Dad's, famous, Cranberry Dessert Cake with the finger licking good, Butter sauce. Oh my goodness it is to die for. My Dad makes this cake on 3 occasions: Thanksgiving, Christmas, and New Years. Other than that, I'm on my own. Now I follow the recipe and can have it anytime, but mine doesn't even compare to the deliciousness of my Father's. So, I thought all of you should be able to enjoy what I have enjoyed for all of these years. The most delectable, delicious, an delightful dessert you will ever find!  

Ingredients 

2 3/4 C. Flour 

2 1/4 C. Sugar 

2 tsp. Baking Powder 

1 tsp. Baking Soda 

1/4 tsp. Salt 

2 C. Sour Cream 

1/2 C. Milk 

1/4 C. Oil 

1/2 tsp. Almond extract 

2 Eggs 

3 1/2 C. Fresh Cranberries 

1/2 C. Butter 

1/2 C. Heavy Whipping Cream 

1 tsp. Vanilla  

Directions 

Preheat oven to 375 degrees. 

Grease a 9x13 baking dish. 

Combine dry ingredients and mix well. In a mixer combine sour cream, milk, oil, almond extract, and eggs. Beat well. Slowly incorporate the dry ingredients into the egg mixture until creamy and smooth. 

Fold in cranberries until just mixed through. 

Pour into the baking dish and bake for 45-55 minutes, or until the toothpick comes out clean. 

While the cake is baking make the buttery glaze. 

In a small saucepan combine the butter, and cream. Bring to a boil and stir constantly for 2 minutes. Remove from heat for 5 minutes and stir in the vanilla. 

To prepare, cut a square of warm cake from the baking dish, place on a plate, and drizzle with the warm butter sauce. I am not kidding, this cake is the most delicious and decadent cake you will ever eat!! Enjoy!

Thanksgiving Stories

Hi everyone!  I hope you all had an amazing Thanksgiving!  Ours was great!  I had so much fun cooking, I think I could have done it twice!  The dinner turned out great, beautiful, and delicious.  It was wonderful spending time with my husband and family.  There is nothing better in this world then eating and spending time with the ones you love.

I want to hear all about your Thanksgiving stories though!  Your traditions, what you had to eat, even share some recipes if you want!  Here is a list of the things I made, and just a few pictures from off my phone of the dinner.  (I forgot to take a picture of the Turkey, but I will be making another one this week, so I'll show you what it looks like then! And I obviously didn't have my regular camera, we were working with an old cell phone hehehe)

Homemade Clover Rolls

Me, just cooking away

My homemade cranberry recipe that I made up that day.  It was a HIT!

Pumpkin Crunch cake...mmmmm.

The star of the party in my mind, the Candied Yams

Papa Kirk (my Dad) The Gravy Chef

I know it's not a Turkey, but man was it delicious!

And what the yams look like before the Marshmallows

Mushroom and Shallot Thanksgiving Stuffing

 In my opinion, Stuffing is one of the most important sides to Thanksgiving dinner.  I have experimented with many different kinds, and for me this is our family winner.  We love mushrooms.  I came up with this a long time ago and I have used it for every Thanksgiving since.  If you don't like Mushrooms I won't be offended, just use something else.  :)  Happy Thanksgiving Week!

Ingredients

1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups total)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound chopped white mushrooms
4 large shallots, chopped
3 celery stalks, chopped
1/3 cup chopped fresh parsley
1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
1 1/4 teaspoons fine sea salt
1/2 teaspoon ground black pepper
3 cups low-sodium vegetable broth

Directions

Spread bread cubes on two large baking sheets; let sit on the counter overnight, or bake in a 300°F oven until just dried, about 15 minutes. Place in a large bowl.

In a large skillet, heat oil and butter over medium-high heat. Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes. Stir in shallots and celery and cook 3 minutes longer. Stir in parsley, herbs, salt and pepper; remove from heat and spoon mixture over bread. Stir in broth and let sit a few minutes for it to be absorbed.

If using to stuff a turkey, cool completely and follow stuffing directions for your recipe. If baking separately, heat oven to 350°F. Spoon stuffing into a large buttered baking dish. Smooth the top and bake until browned and crisp, about 50 minutes.

Candied Thanksgiving Yams

In my house for Thanksgiving we always had marshmallows on top of our golden, buttery, creamy, and delicious yams.  That is what I am going to show you how to make today!

Ingredients
7-10 Sweet Potatoes
1 1/2 C. Brown Sugar, packed
1 1/2 cubes Butter, melted
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 cup Heavy Cream
1/2 tsp. Salt
1 bag Mini or Big Marshmallows

Directions

Preheat your oven to 375 degrees.

With a fork, puncture holes all over your sweet potatoes over the skin.  Place on a cookie sheet and cover with tinfoil.  Bake for 1-1 1/2 hours until soft.  Take out and let cool just enough to handle, but don't turn off your oven.  Remove the skins and roughly chop.

While the potatoes are in the oven mix all your ingredients in a mixing bowl except the marshmallows, cream, and butter.  Set aside.

Once you have removed and discarded the skin and chopped the potatoes it is time to mash them.  Put all the pieces into a mixing bowl and dump in your melted butter, and cream.  Mash until smooth.

Take a 9x13 baking dish and grease it well.  Place 1/2 of your potato mixture into the bottom and generously sprinkle the dry ingredients over.  Dump the remaining mashed potatoes on top and dump the rest of the dry ingredients on top of the last layer.  Place in your 375 degree oven for 25 minutes.  Then remove and sprinkle your entire bag of marshmallows on top.  Turn off your oven, but turn your broiler on low.  Place the pan with the marshmallows under the broiler.  You are going to leave them in there just long enough to brown the marshmallows.  You need to watch it 100% of the time, because you don't want them to burn.  Once the mallows look like the perfectly browned campfire mallow take out and serve!! 

I promise, even the little kids are going to love there potatoes.  They are ooey, gooey, drippy, and delicious!  Enjoy!

The Thanksgiving Feast Week Day 1-The Turkey

To start off this week I am going to give you the easiest and most delicious Turkey recipe ever.  I promise your breast will be moist, and your thighs will be finger lickin good!  Hands down the best Turkey anywhere!  And it's so easy, anyone, and I mean ANYONE can do it.

I have made a few Thanksgiving dinners in my day, and on my quest to perfection I have finally found the perfect recipe for me.  Warning: your Turkey will not be in 1 whole piece.  It will be in 2 when you are finished.  Legs will be cut away from the rest of the Turkey body.  The main reason I do this is because Thighs take longer to cook, and if you cook the breast and thigh together your breast is going to turn out dry and you will ruin your turkey.  I don't care how much you baste it!  ;)  So here we go....are you ready for the best Turkey of your life!?  Happy Thanksgiving!  I'll be here all week! 

Ingredients
1 Turkey (20-22lbs)
4 Carrots
4 Onions
4 Celery Stalks
7 Granny Smith Apples
Kosher Salt and Freshly Ground Pepper
5 Tbs. Apple Cider Vinegar
1 bunch fresh Tyme
1 bunch fresh Rosemary

For the compound butter
2 1/2 cups Butter softened
1/4 cup fresh Tyme, chopped
1/4 cup fresh Sage, chopped
1 Tbs. fresh Rosemary, chopped
3 fresh Bay Leaves chopped
1 Lemon, zested
1 tsp. Pepper
1 tsp. Salt

Directions

Separate the turkey legs from the breast, keeping the backbone intact and the legs still attached in the center. Cut the remaining backbone piece from the breast and save (use it in the roasting pan when you cook the turkey). 

Peel the carrots and onions and roughly chop. Roughly chop the celery. Cut the apples in quarters and remove the cores. Place 1/3 of the vegetables and apples in a container large enough to accommodate the turkey with the vegetables and apples (I use a 5 gallon bucket from Home Depot or Lowes). 

Season the turkey inside and out with salt and pepper. Rub the cider vinegar into the turkey. Place the breast into the container and top with 1/3 of the vegetables and apples. Add the legs and top with the remaining vegetables and apples. Place in the refrigerator and let marinate overnight.

The next day preheat the oven to 350 degrees F.

Remove the turkey from the refrigerator 1 hour before cooking so the turkey can come to room temperature. Place the vegetables and apples into the bottom of a roasting pan. Place the legs, skin side up, on top of the vegetables, being sure there is room to add the breast later. Put the legs in the oven to cook first, about 1 hour 45 minutes.

While the legs are cooking, make the Herb Compound Butter. Place the Butter in the bowl of a standing mixer with a paddle attachment. Add all the chopped herbs and lemon zest. Add the salt and pepper and mix for 1 minute until herbs are evenly dispersed. Place the Butter-herb mixture in a thick line along the long side of an 18-inch long piece of plastic wrap. Roll into a tube, twist the ends until tight, and then place in the refrigerator to set but not get hard, 30 to 40 minutes.

Slide your hand underneath the skin on top of the turkey breast to separate the skin from the breast. Cut one of the ends off the Butter tube. Squeeze half of the mixture under the skin on top of one of the breasts and the remaining onto the other breast.

After the legs have cooked, place the thyme and rosemary in the roasting pan. Place the breast on top of the herbs. Roast until both the legs and breast reach an internal temperature of 165 degrees F, about 2 hours and 30 minutes longer.

This is the most important step of all....once you remove the bird from the oven, let it rest for 15 minutes before cutting it. Now dig in and have a great Turkey Day!!

Happy Thanksgiving everyone!

Pumpkin Crunch Cake

This is one of my favorite family recipes.  I look forward to Thanksgiving every year because I know that we are going to be getting this cake.  I personally am not a big pie person, but give me a good, moist, dense, piece of cake any day and I'll be happy!  

One pie I do like is Pumpkin, but like I said, cake is better, so when I was little and my Mom came up with this recipe just for me I was in heaven.  It brought 2 of my favorites together.  Pumpkin and cake.  Delish!  

 Ingredients

1 15oz can of Pumpkin

1 12oz. can Evaporated Milk

3 Eggs

1 1/2 cups Sugar

1 tsp. Cinnamon

1/2 tsp. Salt

1 box Yellow Cake mix

1 cup roughly chopped Pecans

1 cup Butter melted

Homemade Sweet Whipped Cream

Directions
Preheat oven to 350 degrees.  Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a mixer.  Mix on medium speed until well combined.  Pour batter into a greased 13×9 baking dish.

Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecans.  Drizzle melted butter over pecans.

Bake for 50-55 minutes or until golden brown.  Cool. Serve chilled (or warm).  Top with  a dollop of Sweet Whipped Cream.  Enjoy!!