Falling-Off-The-Bone Turkey recipe

Truly, my turkey was completely separated from the bone when I took it out...it is that amazing!

I got some inspiration from this site which goes into detail and has pictures if you want to check it out, and combined that with the recipe I used last year (which was the best Turkey I had ever eaten up to that point) to come up with this. Not only does it taste amazing, but it is oh.so.easy!

3 sprigs Rosemary
3 sprigs Thyme
1/2 cup butter, partially melted so it is soft
1 orange
1 onion
1 stick celery
1 carrot
2 bay leaves
1/4 bunch sage
3 or 4 sprigs parsley
turkey

Preheat the oven to 475 degrees. Remove the giblets and neck from the turkey (or ask your husband to do it for you if that stuff grosses you out). Spread butter in between the skin and the breast of the turkey and shove one sprig of each fresh rosemary and thyme in there (the site has a disturbingly good picture of this).

Quarter the orange and rub it on the outside of the turkey skin. Pour the remaining butter on the outside of the turkey and rub it over the outside skin. Salt and Pepper the skin. shove the orange quarters, onion, celery, carrot, bay leaves, sage, and parsley inside the turkey cavity. Tie the legs with

Place the turkey in a covered roasting pan and bake at 475 degrees for 20 minutes. Turn the oven temperature down to 250 degrees, without removing the turkey from the oven. Cook the turkey at 250 degrees, 20 minutes for each pound (18 lb. turkey = 6 hours). No basting is neccesary. Check the internal temperature of the bird to ensure doneness (breast meat - 170 degrees, thigh meat - 180 degrees).

Let the turkey sit uncovered for at least 20 minutes before covering it, after taking it from the oven.

Try it out...you'll be amazed!

Pumpkin Cake

We were in charge of throwing a Thanksgiving for our ward (for more than 150 people) last Thursday. We served this Pumpkin Cake and these Pumpkin Cookies and people are still calling me to request the recipes every.single.day. In fact, one of the 18 year old boys in the ward asked Seth to have me make the cookies for a post-Thanksgiving-Morning-Football treat...now that is saying something! We cut it into squares and topped it with whipping cream for the party, but you can also top it with cream cheese frosting (listed below).

1 (16 oz.) can pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Mix all ingredients. Bake at 350 degrees for 25-30 minutes in a jelly roll pan/1" deep cookie sheet.

Cream Cheese Frosting

1 (3 oz.) package cream cheese frosting
5 Tbsp. softened butter
1 tsp vanilla
1 3/4 cup powdered sugar
3-4 Tbsp. milk

Knox Blox

I wanted to so something fun for my niece and nephews to go with dinner, and I just loved these as a kid.  They're just like Jell-o Jigglers, but firmer.  You can either cut them into squares, or use seasonal cookie cutters to make fun shapes (tonight I used a pumpkin, turkey, Christmas tree, and candy cane because it's all I could find).

This makes 1 9x13 pan:

2 large boxes Jell-o (I always buy sugar-free, but I'm sure it would work with regular)
2 2/3 cups boiling water

 --Dissolve Jell-o in boiling water in a large bowl

3 pkgs. Knox unflavored gelatin
2 1/2 cups warm water

 --Dissolve Knox in warm water in a separate bowl

Once everything is dissolved, combine contents of bowls, then pour into glass pan.  Refrigerate 4 hours or until firm.

Creamy Potato Soup

My sister-in-law had surgery on Thursday, and I wanted to bring her dinner.  But I also wanted to try and minimize cost by using mostly what I already had in my fridge and pantry.  This meal was super easy, came together quickly, and was enjoyed by my picky niece and nephews (and my picky husband).  It also makes a lot--this easily fed 10, so cut it in half if your family is smaller.

1 stick butter
1 lg onion, chopped
2-3 carrots, peeled and chopped
2-3 celery stalks, chopped
2-3 large potatoes, peeled and chopped
1 tsp. crushed garlic
6 cups water
1 tsp. worcestershire sauce
6 chicken bouillon cubes
1 quart half and half
6 Tbs. flour
3 cups shredded cheese, divided

Garnish:
green onions
sour cream
bacon, cooked and crumbled

In a large soup pot, melt butter.  Saute onions, carrots, celery, garlic, and potatoes (seasoned with Lawry's seasoned salt and pepper) over medium heat  for 15 minutes or until nearly tender.  Add worcestershire sauce and flour, cooking an additional 3-5 minutes.  Add in water and chicken bouillon cubes, bringing to a boil to thicken soup and dissolve cubes.  Boil 3-5 minutes or until vegetables are tender.  Off heat, stir in half and half and 2 cups cheese (do this a handful at a time so it doesn't clump).  Keep warm on stove or pour into crock pot.  Just make sure it doesn't boil once the half and half and cheese are in, or it could curdle and separate.

Garnish with extra cheese, sour cream, green onions (my favorite!), and crumbled bacon.  Serve with rolls (I just fill a rimmed, sprayed cookie sheet with Rhodes rolls--mine fits about 35--let them rise, then bake at 350 for about 18 minutes) and a green salad.

Fabulous Minestrone

One day, I wanted some Olive Garden Minestrone soup...but I couldn't actually go to the Olve Garden, and I didn't want to follow a complicated recipe, and I hadn't been to the grocery store in a while, so this is what I came up with. And it is pretty darn amazing. (Amounts are approximate)

1 italian sausage, with it's grease (I like Collosimos)
2 cans stewed tomatoes
4 cups chicken broth
veggies - I used a frozen medley - something with green beans and carrots, but you could really use any veggies here
3-4 leaves fresh Basil, chopped
1/2 onion, chopped
1-2 Tbsp. italian seasoning
1 can red beans, rinsed and drained
1/2 package of small shell noodles (cooked)

Cook sausage in a frying pan, saute onion with it for a few minutes. Combine all ingredients, except shell noodles in a large stock pot. Simmer until hot. While simmering, cook 1/2 package of shell noodles according to package directions. Just before serving, add noodles to soup. Serve hot topped with freshly grated parmesan cheese.

Chicken and Black Bean Enchiladas

This recipe is so easy, makes a ton, and can be changed up a million different ways.  This made 8 huge enchiladas that fed me, my husband, my two (enormous) little brothers, and I still have leftovers.  I usually make stuff like this on Sundays, so I can throw everything in the crockpot before church and just assemble a few things when I get home.

3 chicken breasts
2 large cans red enchilada sauce
1 jar salsa
1/4 cup brown sugar
1/2 large onion, diced
1 can black beans, drained and rinsed
1 1/2 cups shredded cheese
8 large tortillas
sour cream, green onions, guacamole, sliced olives for garnish

In a slow cooker, combine salsa, 1 can of enchilada sauce and brown sugar.  Stir in chopped onions, then add chicken breasts (turning to coat).  Cook on high for 4 hours or low for 8 hours, until cooked through.  During last 30 minutes of cooking, add in black beans.  Take chicken breasts out, shred with 2 forks, and return to the sauce.  If you'd rather just have tacos or use this for Cafe Rio-type salads, just stop here and enjoy.


To make enchiladas, preheat oven to 375.  Spread about 1/4 cup of the second can of enchilada sauce on the bottom of a 9 x 13 pan.  Fill each tortilla with a few spoonfulls of the chicken-black bean mixture (with sauce), then sprinkle with about a tablespoon of cheese.  Roll up and place, seam side down, in prepared pan.  Pour remaining enchilada sauce over the top, the sprinkle with remaining cheese, and bake for 25-30 minutes, or until bubbly and browned.