Cinnamon Apples
November 22, 2008 - Written by DianaLast weekend, College Girl and her friends stopped by for breakfast. It was really a fun, loud, easy going, young person’s time at our home. My husband, son and I enjoyed having everyone there and I made a bunch of different things to fill them up. I also like to have a variety because not everyone enjoys the same things. My husband and son helped out with all of the preparations, so it went pretty smoothly. Most of what I made I stuck in the oven, even the bacon (although I did burn a batch and had to start over). One of my favorite great food dishes to make is cinnamon apples, and it’s simple too. This would make a great Thanksgiving side dish or dessert.
- Peel and Core Apples (I used about 8 )
- Slice Apples into thin to medium slices
- Put apples into a glass bottom dish or pan
- Pour apple cider over top of the apples – enough to cover the bottom of the pan(probably 1 – 1 1/2 cups).
- Sprinkle cinnamon over top of …
Freezer to Oven – Jennie-O Oven Ready Turkey
November 17, 2008 - Written by Diana
When I told my husband that they wanted us to try out a Thanksgiving turkey, my poultry loving husband’s response was "Do It, Do it, Do it!!" So we did it. Jennie-O’s Oven Ready Turkey goes from the freezer to the oven without thawing. You open the outer pouch, pull out the turkey which is inside a roasting bag, make 6 slits , put it into the roasting pan and stick it into the oven. The turkey cooking time is about 3 1/2 to 4 hours. When the pop up thermometer pops up, it’s ready. No muss, no fuss. No rinsing, no thawing, no brining turkey. It’s pre seasoned, pre basted, pre brined, pre bagged, pre whatevered. The turkey was about 12 lbs, and for the three of us, it was a decent size. Especially since turkey leftovers are half the fun. We did it according to the directions, left to run a few errands, came home and the turkey was perfectly done( my son was home in case we were late) . You’ll never have to worry about the …
Turkey Brine
November 15, 2008 - Written by Diana
I think the method of Thanksgiving cooking that is growing the most in popularity is turkey brining. I tried it out on a chicken, and the chicken turned out moist and tender. It has a little bit of a salty taste but not overly so. If you are on a salt free diet, I wouldn’t recommend it, but otherwise, it’s a delicious great tasting way to prep a turkey. The Turkey Brine I used was Spice Hunter Turkey Brine. It contains: Sea salt, brown sugar, dried cranberries, dried apple, garlic, orange peel, juniper berries, Malabar black peppercorns, thyme, rosemary and sage. I wondered if you would be able to taste any of the other flavors in your turkey(chicken) and we could. I didn’t use any other seasonings when I roasted it because I wanted to see what the brine would do to the bird. So without any other seasonings when I roasted it, the chicken was flavorful. I got little bites of flavor here and there that were a delicious addition to the chicken.
Brining the Turkey.
