Moist & Tender Turkey Breast

Delicious & easy! This would be a perfect turkey for Thanksgiving if you have a small family. :) We'll be making this one again for sure!

-Taste of Home

1 bone-in turkey breast (6-7 lbs)
4 fresh rosemary sprigs
4 garlic cloves, peeled
1 Tbsp. brown sugar
1/2 tsp. coarsely ground pepper
1/4 tsp. salt

Place turkey in a 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt; sprinkle over turkey.

Cover and cook on low for 4-6 hours or until turkey is tender.

Onion & Cheddar Biscuits

Yum! Brandon and I really enjoyed these, but the kids didn't really care for them. I'm guessing the balsamic onions were a little strong for them. They were a perfect accompaniment to the soup we had for dinner. These do take a little while to prepare, so double the recipe and put some in the freezer for later!


-Taste of Home


Yield: 6 biscuits

1/4 cup finely chopped sweet onion
4 Tbsp. cold butter, divided
1/4 cup white balsamic vinegar
1 cup all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup shredded cheddar cheese
2 green onions, chopped (I didn't included these)
1/4 cup buttermilk

In a small skillet, saute sweet onion in 1 Tbsp. butter until tender. Add vinegar; cook and stir until liquid is evaporated. Cool.

In a small bowl combine the flour, sugar, baking powder and seasonings. Cut in remaining butter until mixture resembles coarse crumbs. Add the onion mixture, cheese and green onions. Stir in buttermilk just until moistened.

Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2" thickness; cut with a floured 2-1/2" biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm.

Southern Fried Chicken Strips

I've never liked making traditional fried chicken  - trying to ensure big pieces of chicken are fried evenly and cooked thoroughly is not a fun process for me. I guess I should have been born in the South for that... Anyhow, chicken tenders are a little more manageable and my kids really love this version. If you have time, soaking the chicken in the buttermilk for a couple hours makes them even better! Double dipping adds an extra thick coating that we enjoy.

-Taste of Home

2 eggs
1 cup buttermilk
2 cups all purpose flour
1 Tbsp. garlic powder
1 Tbsp. pepper
1 tsp. salt
1 tsp. paprika
2 lbs chicken tenders (Remove any tendons with kitchen shears)
Oil for deep fat frying
2 Tbsp. grated Parmesan cheese

In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture (repeat for extra coating).

In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese. Yield: 6 servings.

Mexicali Chicken

My friend Kacee is a master at making delicious meals in the crockpot! Here's one of her recipes- which our family loves.

-Kacee Carlson

4 chicken breasts (frozen)
2 c salsa (I used Herdez Medium)
1 can black beans
1 can pinto beans
1 t. salt
½ t. oregano
¼ t. minced onion
¼ t. minced garlic
1 envelope taco seasoning
2 T. lemon or lime juice (if desired)
2 c. shredded cheese (any variety)

Mix all other ingredients together, except cheese, and pour over chicken breasts. Cook in a crock pot on low for 8 hours or high for 4 hours (My crockpot runs hot, so I reduce these times to about 7 hours on low and 3 to 3 1/2 on high). Just before serving, break chicken breasts into large chunks – about three per chicken breast. Stir in the cheese until melted. Serve over rice.

Eggnog

We love eggnog at our house! This is a great recipe that's not overly thick and sweet like the kind from the grocery store -- and you know exactly what's in it!

-Mom Pulsipher

4 eggs
1/2 cup sugar
1/8 tsp. salt
4 cups milk
2 tsp. imitation rum extract
1/2 tsp. nutmeg
1 cup whipping cream

Whisk eggs, sugar, and salt in top of double boiler (or bowl set on top of pan). Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Stir in extract and nutmeg. Cool, and then chill in the refrigerator (this can take several hours).

Beat whipping cream until stiff peaks form. Pour immediately into glasses and serve. Sprinkle lightly with nutmeg, if desired.

Pizza Hut Pan Pizza

If you're a fan of Pizza Hut's deep dish crispy crust - you'll enjoy this! This might be our new Christmas Eve Dinner tradition. :)

4/5/12 - I modified the original recipe and we think this recipe is pretty great! The trick is to leave the dough pretty sticky - more like a thick batter than a bread dough. It's messy, but produces a very light crust - just like Pizza Hut.

-Modified from Your Homebased Mom

1 1/3 c. Warm water (105F)

1 Tbsp sugar

2 1/2 tsp. yeast

2 Tbsp Vegetable oil

3 1/4 c. Flour

1/4 c. Non-fat dry milk

1 tsp. dough enhancer, optional, but helps achieve a light and airy crust

1 tsp salt

6 Tbsp. EVOO (2 Tbsp each for three 9" cake pans) * good oil makes for a really tasty crust!

Pizza or Marinara sauce, mozzarella cheese and desired toppings

Garlic butter, if desired

Set out three 9" cake pans and add 2 Tbsp EVOO to each pan. 

Put water, yeast, sugar, and vegetable oil in Bosch mixer. Add flour, dry milk, dough enhancer, and salt and mix for 3 minutes. (It will be sticky) Divide dough into three equal parts. Use your hands to press dough down so it covers the bottom of the pans (it might not completely cover the bottom). Cover with plastic wrap, place in warm area, and allow to rise for 1 to 1 1/2 hours.

*If you're running short on time, preheat your oven to 100 while you make the dough. Turn the oven off and then place the prepared pans with dough inside to proof. It cuts the rising time in half.

Prepeat oven to 450 degrees (425 works better for our oven). Spread sauce on each pizza and then add cheese and toppings. Cook until cheese is bubbling and outer crust is brown – about 15 minutes. After removing the pizza from the oven, remove immediately to cooling racks to preserve the crispy crust. If desired, brush outer edge of crust with garlic butter. Cool slightly before cutting.

Coconut Bread

Brandon's mom makes this yummy bread for her neighbors every Christmas. A little bit different and delicious!

-Mom Roberts

2 c. sugar
1 c. butter
4 eggs
1 T. coconut flavoring
1 c. Buttermilk
1 c. coconut flakes
1 c. chopped pecans (optional - I didn't use)

Cream butter, sugar, add eggs, flavoring, buttermilk, coconut flakes, and nuts.

Blend in:
3 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder

Bake in two greased and floured loaf pans @ 325 for approx. 40 min. (mine took 55 minutes in two 9" loaf pans).

Glaze:

1 1/2 c. sugar
3 T. butter
1/3 c. water
1 t. coconut flavoring

Bring to sugar, butter and water boil. Remove from heat and stir in flavoring. Let bread cool for 5 min. Poke holes in it with a skewer, pour glaze over each loaf, while still in pans.

Let set 5 min. Remove from pans, place on cooling rack. Pour additional glaze over them.