Friday, December 30, 2011

Winter Fruit Salad

I've made this twice in the past week...we really enjoyed it!

Winter Fruit Salad {adapted from}

1/3 c sugar
2 Tbsp cornstarch
1/3 c pineapple juice
1/3 c orange juice
1 Tbsp lemon juice
1 whole pineapple, peeled, cored and cut into chunks
1 (11 oz) can mandarin oranges, drained
3-4 apples, unpeeled (I used Granny Smith and Gala)
2-3 bananas, sliced

In a saucepan, whisk to combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside.

 In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat.

Cover and refrigerate.  Can be made a day ahead of time and refrigerated and will not brown.

Wednesday, December 28, 2011

Bread Machine Cinnamon Rolls

I'll admit it....I'm afraid of my bread machine. Every time I try to make something it's a disaster. So, when I decided to try Cinnamon Rolls for Christmas morning, I was skeptical. I thought there was something wrong with my machine. But finally....success!! These rolls are incredible and not difficult to do. They are definitely a special occasion recipe but oh, so yummy!

Follow this link to the recipe: Bread Machine Cinnamon Rolls.

Wednesday, December 21, 2011

Brown Bag Turkey

My friend, Julie, has convinced me to try this recipe. This will be my first time to make a turkey....

1 stick butter, melted
12-24 lb turkey, defrosted completely
large clean brown paper bag (preferably one without ink or handles)
large roasting pan

Preheat oven to 375F. Coat entire inside of bag with melted butter using a pastry brush. Rinse off bird and take giblets out of cavity (Toss or use for later). Salt and pepper bird generously. Place bird inside bag (breast side up) and staple bag shut. Put bagged bird inside roasting pan. Cook in oven for 11-14 minutes per pound (roughly 3 hours). Do not let the bag touch the heating element in the oven. No need to baste or peek at bird. Check thickest part of bird with thermometer, should read 165F to be done. A lot of turkeys with the pop-up timer overcook the bird. Those timers pop up around 180-185F. 165F is the minimum internal temperature that all poultry should be cooked to. This method will produce a juicy golden brown roasted turkey. The butter makes the skin crisp and keeps the bird moist while cooking. This differs from the plastic oven bags because those actually steam the bird while the paper bag roasts it. After turkey is done, remove from oven and let rest in bag 15 minutes (this allows the juices to redistribute throughout the bird and it won't dry out when you cut it). You can then use the drippings in the pan for gravy or check here for a delicious Make-Ahead Turkey Gravy is awesome and creates a stress-free Thanksgiving!

**Feel free to add any herbs or seasonings to this recipe. I haven't and it comes out great! I also have not stuffed the bird while using this recipe so I do not know what the results will be.**