mint iced tea

I first had mint tea at my favorite Mediterranean restaurant a few years ago, and I am obsessed with mint tea now.  I would have to say it's my favorite!  I love the mint because it is so refreshing and cooling, and on a hot summer day, that is just what you want.

{mint iced tea}

mint iced tea

makes 2 quarts

3 family-sized tea bags
7 cups water
10-20 mint leaves, local
1/2 to 1 cup sugar or local honey
additional mint leaves for serving

1. Make tea by bringing 3 cups of water to a boil and adding tea bags.
2. Steep for 3 minutes.
3. Add mint and steep for 2-3 minutes; remove mint leaves
4. Add remaining 4 cups of water.
5. Serve immediately over ice or for best results let set overnight.

I definitely make more flavored teas than this because I get bored easily.  I even had a thought as I was making my last pitcher of tea as to how good using brown sugar instead of regular sugar would be.  I'll experiment and get back with you!

 

Do you have any favorite additions that I should try?  

 

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ginger honey iced tea

It's officially summer, and it's HOT!  I really, really dislike the heat/humidity of summer because trying to keep cool is a monumental tasks sometimes (usually involving sitting around in front of a fan in the AC with cold drink in hand).  I love drinking tea, and in the summer it becomes iced tea.  As I made a few of my favorites, I thought that I would share them with you so you can make fancy ones for your next soiree!

{ginger and honey iced tea}

ginger and honey iced tea

makes 2 quarts

3 family-sized tea bags
7 cups water
1/2 to 1 cup honey, local
1 tablespoon ginger, minced
lemon (optional for garnish)

1. Make tea by bringing 3 cups of water to a boil and adding tea bags.
2. Steep for 3 minutes.
3. Add honey to taste.
4. Add ginger.
5. Add remaining 4 cups of water.
6. Serve immediately over ice or for best results let set overnight.

When I took this photo I completely forgot to add the lemon, but it still tasted great anyway.  I love this because the ginger adds some depth to the tea while the honey keeps it from being syrupy sweet (I characteristic I strongly dislike in my teas).

Do you like iced tea?  Do you add any flavorings or are you a traditional iced tea drinker?

PS--I use so much ginger in my life that I get it pre-minced, and I LOVE it.  Buying it like this also is less hassle and time-consuming.  I got this little jar at Good Foods co-op.

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KY Derby | bread pudding with bourbon vanilla sauce

Every Southern woman needs to have a delicious bread pudding recipe under her belt (or so I've heard) especially any woman who throws a KY Derby party!  This dessert can be made ahead of time which is one less thing you have to worry about!

 

 

 

 {bread pudding with sauce (top) and without sauce (bottom) but much better with sauce}

 {realized after I ate the bread pudding that I forgot to take a picture with the Maker's Mark bottle--oops!}

 {just wanted to share that the bread pudding should look like this before going in the oven or it won't work!}

bread pudding

makes 12 servings

2 sticks butter

1 1/2 cups sugar

4 cups milk

4 eggs

1 teaspoon ground cinnamon

3 teaspoons vanilla, divided

20 oz white bread (bakery kind not store kind), cut into 1 inch cubes and toasted until dry

1/4 cup bourbon (I used a small 50 mL bottle of Maker’s Mark)

3/4 cup cream

1 cup brown sugar

1. Melt 1 stick butter and sugar together just until sugar is dissolved.
2. Add milk.  If butter hardens, gently heat until it melts again. 
3. Allow mixture to cool so eggs don’t cook!  Beat eggs and whisk into milk mixture. 
4. Add cinnamon and 2 teaspoons vanilla. 
5. Pour custard over bread cubes in a large bowl. 
6. Preheat oven to 350. 
7. Allow bread to sit and absorb custard for 8-10 minutes or until most bread cubes are soggy.  There should still be a good amount of custard not absorbed. 
8. Pour everything into a greased 9x13 casserole dish. 
9. Bake until golden brown on top about 50-55 minutes. 
10. Make bourbon sauce: add bourbon, 1 stick butter, 1 teaspoon vanilla, cream, and brown sugar to a saucepan.  Bring to a rolling boil for 1 minute then remove from heat.  Cool and store in a pint jar. 
11. Serve bread pudding with bourbon sauce and try not to die from the deliciousness! 
12. Store bread pudding in the fridge and heat before serving.

I'm a purist--bread pudding should not have nuts or fruit in it!  How do you like your bread pudding?

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black rice pudding

A friend of mine asked for a rice pudding recipe, and I immediately thought of this recipe.  Not only is it easy to make, healthy and delicious, but using black rice and coconut milk gives it that step up from the ordinary and a flair of international cuisine (fitting all of my criteria).  I made this in culinary school, and it has been a favorite of mine ever since.

{looks weird, but tastes AMAZING!}

black rice pudding

makes 8 servings

2 cups black rice (also called forbidden or purple rice and can be found at health food or Asian stores)
4 cups coconut milk (might need more or water can be used)
1/4 cup brown sugar (more if you want it sweeter)
Toasted coconut flakes (optional)

1. Cook rice and coconut milk until rice is mushy, about 1 hour.
2. Stir in sugar until melted.  If you want it sweeter, add more.
3. Serve warm with toasted coconut flakes (highly recommended as the crunch is a good foil to the tender rice)

I took this to work, and everyone loved it (only one person said it was "okay", but he was reluctant to try it--glad he did though!) especially the Japanese that I work with.  Many asked for seconds, but I didn't have any.  Then they asked for the recipe.  That always make me feel good :o)


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white bean and thyme stew

Cold winter days call for hearty, vegetable and bean heavy stews.  This was a vegetarian recipe, but The Hubby requires some meat so I added sausage slices.  This would be a great vegetable/bean side dish for another main course like a roast.  I served it with the sausages and rice for a complete meal.

 {white bean and thyme stew}

one year ago:  black bean cookies

white bean and thyme stew

makes 8 servings

1 large onion, diced

1 1/2 cups carrots, sliced

1/2 butternut squash (local), cut into 1 inch cubes (about 2 cups)

4 garlic cloves (local), minced

2 cans Northern beans, drained and rinsed

3/4 cup chicken or vegetable broth

1 1/2 teaspoon dried thyme

2-14 oz cans diced tomatoes

1 bay leaf 

1 pound sausages (local), sliced (optional) 
Parmesan cheese, topping

1. Mix everything together in a crock-pot.
2. Cook on high for 6-8 hours or until squash is tender.
3. Serve with cheese if desired. 

I love the thyme in this recipe.  I feel thyme is an under-used spice especially in my house because The Hubby didn't like it at all.  He loved this stew too, so I guess I can add thyme to the list of foods-Hubby-loves-now which is alright by me!

 

Do you use thyme?

 

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sweet and sour chicken

Whenever my family went to a Chinese restaurant, I would always order sweet and sour chicken.  I actually haven't had it in at least 15 years, so when I was surfing Pinterest the other week, I saw a recipe and gave it a try.  I didn't fry the chicken first to save on the calories, but I'll be honest; I'm really only in it for the sauce!

 {sweet and sour chicken}

 {I just love the colors!  I'm getting excited for the farmer's market to really start in early May}

one year ago:  fajitas

sweet and sour chicken

makes 4 servings

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, cut into 1 inch chunks
1/2 onion, sliced
1 pound stir-fry vegetables
1/4 cup ketchup
1/2 cup cider vinegar
3/4 cup sugar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoons cornstarch
Cooked rice or rice noodles

1. Heat oil in a large skillet until hot.
2. Add chicken and cook until browned on one side.
3. Add onion and continue browning.
4. Meanwhile mix ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch until well blended.
5. Add vegetables to cooked chicken and onion; steam for about 5 minutes.
6. Add sauce and stir to combine.
7. Cook sauce for 5-7 minutes or until thickened.
8. Serve over rice or rice noodles.

The Hubby didn't grow up with Chinese food, so I was a bit surprised when he said he really liked it and requested it a second night in the same week (he made it the second time).

Do you like stir-fry?  What's your favorite sauce?

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honey mustard dressing

I have no idea why it took me so long to just make my own honey mustard.  I have been searching high and low for one from the store, and it just hit me to make it with my favorite KY Proud sweet garlic mustard.  DUH!

 {I love to eat salad as a main dish especially with meat and cheese!}

 {Even mixed with mayonnaise, my dressing was still very bright!}

one year ago:  tzatziki (garlic sauce)
two years ago:  black bean ragout (vegetarian)

honey mustard dressing

makes 1 cup

1/3 cup favorite mustard (local)
1/3 cup favorite mayonnaise
1/4-1/3 cup honey (depends on the sweetness of other ingredients)
Salt and pepper

1. Mix all ingredients together.
2. Taste and adjust seasonings.
3. Store in an airtight container for 1 week.

I actually prefer honey mustard dressing over ranch especially when there is poultry, cheese, and onions on my salad.  Do you have a favorite dressing?  Do you make it or buy it?

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dark chocolate truffles

I adore chocolate.  I don't crave cookies, candy, cakes, brownies, etc (I do crave ice cream), but chocolate, especially dark chocolate, is my weakness.  I have a little every day around 3 PM since that's when the cravings typically hit.  These truffles were incredibly easy to make (although it did take some time), and they are made of dark chocolate; that's what's called a win-win friends!

 {coconut covered truffles and cocoa powder covered truffles}

dark chocolate truffles

makes 30 truffles

16 oz dark chocolate (70 percent cocoa), chopped
1/2 cup coconut oil
2 tsp pure vanilla extract
Pinch sea salt
1/4 cup cocoa powder, toasted coconut, or toasted nuts, for rolling

1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. 
2. Remove from heat and stir in vanilla and sea salt.
3. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours. 
4. Using a 1-inch scoop or spoon, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. 
5. Coat hands in cocoa and roll chocolate into balls. 
6. Refrigerate on parchment-lined baking sheet 10 minutes or until outsides firm up again.
7. Roll in the topping of your choice--more cocoa powder, toasted coconut, toasted chopped nuts, etc
8. Enjoy!

Do you love chocolate?  What kind?

PS-Chocolate is on crazy sale right now so go get your favorite!

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winter lemonade

I typically love winter and cold weather, but this year has been dreary.  I can handle cold and sunny for months on end, but this constant gray?  It's wearing on me; I feel tired and blah.  My solution?  Make some lemonade with a winter twist!  (and getting outside when the weather is nice like it was last weekend!)

 {winter lemonade}

 {Because of the honey and spices, this lemonade is not as clear as the original lemonade}

One year ago:  Caribbean beef stew

winter lemonade

makes 5 quarts

1 cup fresh lemon juice
4 1/2 cups filtered water
1/2 cup honey (local)
2 teaspoons fresh ginger, unpeeled and coarsely chopped
1/4 teaspoon ground cloves (or use 2 whole cloves)
1/2 teaspoon ground cinnamon (or 1 cinnamon stick)

1. In a medium saucepan combine lemon juice, half of the water, honey, ginger, and spices. Bring to a simmer, stir until honey is dissolved, and remove from heat.
2. Cover and allow to steep for 15 minutes.
3. Strain through a fine mesh strainer into a pitcher. Add the remaining water.
4. Refrigerate until chilled through. 
5. Serve over ice! Enjoy!

This lemonade is secretly working to heat your insides up courtesy of the ginger, cinnamon, and cloves while the lemon and honey should help that sore throat from breathing dry air. Add a pretty straw and watch the smiles come!

How are you combating this gray winter?

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nutella cinnamon rolls

To kick-off nutella week (because just one day is not enough!), I had to make a hard decision of which recipe to share first.  This was actually the last recipe I made, but I was so taken by it's ease that I wanted to share this first.  In fact, The Hubby demanded that I make them again last weekend because the first round, he didn't get enough (I took most of them to work).  I was only too happy to oblige since these were so gosh-darn-easy!

 {nutella cinnamon rolls}

 {nutella cinnamon rolls overview}

 {they were almost too pretty to eat!}

One year ago: parsley leaf potatoes
Two years ago:  rush hour pizza
 
Don't worry about the long instructions--I was just very detailed on how to make them!

nutella cinnamon rolls

makes 8 cinnamon rolls

1-8 count can refrigerated crescent rolls
2/3 cup nutella
1 tablespoon ground cinnamon
2 to 3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3/4 cup confectioners' sugar
splash of cream or milk, optional

1. Preheat oven to 350. 
2. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside.
3. Open the can of crescent rolls and carefully unwrap the dough. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. 
4. Generously spread nutella in an even flat layer over the entire surface, leaving 1/4-inch margins around all borders. Sprinkle generously with cinnamon.
5. Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible.
6. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. 
7. Place pieces in prepared pan, noting there will be gaps and spaces. 
8. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don't over bake because these are meant to be gooey. 
9. While rolls bake, make the glaze by combining butter, sugar, and vanilla in a small bowl and whisk to combine and until smooth; if desired, a splash of cream or milk may be added to help achieve desired glaze consistency. 
10. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices; or glaze rolls after they've cooled a bit.
11. Serve immediately.

So please RUN to the store to get the things to make this because it will change the way you breakfast!

Do you like nutella?  Have you ever had it before?
 

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peanut butter yogurt dip

So I have one more healthy recipe to share with you in January.  February will be all about chocolate, but we will get to that next week ;o)

I whipped this up one day because I only had a few tablespoons left of peanut butter, and I didn't want to go to the store just for that so I stretched it. so it lasted an entire week of mid-morning snacks!

 {peanut butter yogurt dip}

 {I love mine with my favorite apples-honeycrisp!}

 {So delicious and healthy for you!}

peanut butter yogurt dip

makes 1 cup

1 cup vanilla Greek yogurt
3 tablespoons peanut butter
1/4 teaspoon cinnamon
1-2 tablespoons honey (local and optional)

1. Mix yogurt, peanut butter, and cinnamon together.
2. Taste; depending on how sweet the yogurt you use is, add honey to taste.
3. Serve with fruit or graham crackers.

What are some of your favorite snacks?

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vegetable beef stew

Although today is supposed to be nice and sunny, tomorrow is supposed to snow here in Kentucky....  What better way to warm up than with this delicious stew made in the crock-pot so it can be ready for you when you get home?  Absolutely nothing!

 {vegetable beef stew}

 {Served with garlic cheese biscuits!  I used my biscuit recipe and added 1 teaspoon garlic powder and 1/2 cup cheese}

Vegetable Beef Stew

Makes 8 servings

2 tablespoons olive oil
2 pounds stew beef, cubed
1 cup red wine
2 potatoes, diced
2 cups beef glace (can be found with the stocks and broths)
1-14 oz can diced tomatoes
1-6 oz can tomato paste
1 cup corn
1 cup beans, cut into bite-size lengths
1 cup carrots, diced
1 cup celery, diced
1 large onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon dried parsley
1/2 teaspoon black pepper

1. Heat oil in a large skillet until hot; add beef and sear on one side.  This might have to be done in more than 1 batch.
2. Place the seared beef in the crock-pot and add wine to de-glaze the pan.  Once all the browned and stuck bits are loose, place in the crock-pot.
3. Add the remaining ingredients to the crock-pot.
4. Cook on low for 6-8 hours.
5. Enjoy!

The weather here has been crazy the last few weeks.  Plus, it's been so dreary that the last few days of sunshine have been so fantastic for me especially.  I love cold weather, but the dreariness is for the birds!

Do you like vegetable beef stew?  What other stews do you like to make in the crock-pot?

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almond butter

My family has a slight obsession with nuts.  My grandfather and myself eat nuts every day in some form or another.  The Hubby LOVES peanut butter (as in straight out of the jar), and the rest of my family eats it a few times a week.  I was at the farmer's market last year, and someone was handing out samples of almond butter they had made.  We started talking, and she said it was really easy and handed me a recipe card.  I wasn't successful with her recipe, but I did some research and found out that all you need is the nut itself (her recipe had me adding oil and such to the nuts).

 {almond butter}

 {I prefer eating almond butter with pears, but apples or by the spoonful will work too!}

 {I was completely lazy and used pre-roasted and pre-salted nuts, but you can buy raw almonds and make the butter from that or roast them yourself}

Almond Butter

Makes 2 cups

3 cup almonds, whichever you like to eat (dry roasted, roasted, roasted and salted, etc)
1-2 tablespoons honey (optional and local)

1. Place almonds in a food processor and puree until smooth, about 7 minutes.
2. Taste and add salt if desired.
3. Add honey if you would like.
4. Store in an airtight container in the fridge. 

You can make nut butter with any nut really.  I am tempted to start making my own peanut butter!  You can make cashew butter or walnut butter--go wild!

Do you like eating nut butter?  Which is your favorite?

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parmesan pull aparts

Another great Christmas, or any party, idea for bread is this recipe for Parmesan garlic bread (essentially).  My family has been making these for years, and they always go quickly!  They are so easy, and they can be made ahead of time then popped in the oven.

 {parmesan pull aparts}

 {The bottom of the biscuits that have absorbed the buttery goodness and had a crunchy, cheesy bottom}

Parmesan Pull Aparts

Makes 12 servings

2 cans of jumbo buttermilk biscuits (8 each)
1 stick butter, melted
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder

1. Preheat oven to 350.
2. Pour butter in a 9x13 casserole baking dish.
3. Sprinkle cheese and garlic powder on top of butter.
4. Using a knife or scissors, cut each biscuit into quarters.
5. Drop biscuit quarters on top of butter mixture, making sure at least some of each biscuit touches the butter.
6. Bake until golden on top, about 15-20 minutes.
7. Serve!

Does your family have a favorite bread recipe?

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eggnog

One of the most famous drinks of Christmas is eggnog.  I'm not the biggest fan; usually one glass a year will cure me of the craving.  The Hubby on the other hand, can drink it in gallons.  He loves my mom's eggnog so this year, I asked her if she could teach me.  She was happy to (especially because now she'll ask me to make it from now on--love you mom!), and I couldn't believe how easy it was!

 {eggnog with spice cookies}

 {The color of the eggnog will depend on the eggs that you use--using fresh farm KY Proud eggs will result in the color above while using store eggs will make it much lighter yellow, almost white}

eggnog

Makes 2 quarts

8 egg yolks (KY Proud)
2 whole eggs (KY Proud)
3-5 cups powdered sugar (depends on how sweet you want it)
1-12 oz can evaporated milk
1 teaspoon vanilla
1 cup clear vodka or rum (optional)**

1. Place yolks and whole eggs in a mixing bowl and turn to medium for 2 minutes.
2. Slowly add sugar 1 cup at a time, waiting until each cup is fully incorporated.  My family typically uses 3 1/2-4 cups.
3. Slowly add the milk and vanilla to the egg mixture.
4. Taste and adjust.
5. Optional:  Slowly add liquor and turn to low to combine.
6. Store in an airtight container like a Mason jar for up to 2 weeks (at the most!  It's best to drink it all as soon as possible)

This will definitely be a big hit with the parties and family gatherings you still have coming up!  Do you like eggnog?

**If you are using alcohol, then please enjoy responsibly!Pin It

candied roasted nuts

Have you ever walked through the mall this time of year and smelled those roasted nuts?   Yeah me too!  Then I get some, and I can only eat a handful because they are so very sweet.  This year, I decided to try and replicate it at home.  Boy was it a success!  I took it to my family's Thanksgiving dinner to have them try it, and I was left with a quarter of what I came with!  It was a hit!

 {candied roasted nuts}

 {candied roasted nuts close up}

Candied Roasted Nuts

Makes 6 cups

6 cup pecan halves
1 cup sugar
2 tablespoons ground cinnamon
2 egg whites
4 teaspoons vanilla
1/2 teaspoon salt

1. Preheat oven to 300.
2. Line baking sheets with parchment paper or foil.
3. Place pecans in a bowl.
4. In a separate bowl, mix together cinnamon and sugar until well combined.
5. In another bowl, whisk together egg whites, vanilla and salt until well combined.
6. Pour egg white mixture over nuts and stir until completely coated.
7. Add about 2/3 cinnamon sugar mixture to nuts and stir until completely coated. 
8. Place nuts on baking sheet and sprinkle remaining cinnamon sugar mixture on top.
9. Bake for 30-40 minutes or until nuts are browned and crispy.
10. Cool completely.
11. Enjoy!

These are perfect for a party because they can be made ahead of time (just try not to eat them all before the party!).

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turtle candies

Christmas time means all kinds of parties, and that means food too!  I had these Turtle Candies a few years ago, and I have been obsessed ever since!  I made them and took them to work, and they were gone before lunch!  These are so easy and fast (10 minutes max), and everyone loved them.

 {turtle candies}

 {Close up view}

turtle candies

Makes 40-50 each

1 bag waffle style pretzels
1 bag Rolos, unwrapped (a small bag made about 50)
2 cups whole pecans, roasted

1. Preheat oven to 350.
2. On a lined baking sheet, place a pretzel down first. 
3. Top pretzel with one Rolo.
4. Place baking sheet in oven for 2-3 minutes or until Rolo begins to melt.
5. Pull out baking sheet and top each Rolo with 1 pecan half.  For a nut free option, top with another pretzel instead.
6. Cool.
7. Enjoy!

When I told my co-workers how I made them, they were all shocked because they thought it was going to be complicated.  In fact, someone went home that night and made them for family coming in that night.

What kinds of foods do you like to have around the holidays and at parties?

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mulled wine

Christmas season means parties, families, and lots of food/drinks.  I'll be sharing some party recipes this week including this delicious mulled wine recipe that's been in my German family for years.  Germans drink this throughout the Christmas season, and I can't remember a Christmas without it!  (It's called Gluwein in German)

 {mulled wine}

 {If there is any left over (we've never had any but I made this recipe at home with just me, and I didn't feel like drinking an entire bottle of wine), cool and store in an airtight container.  Just reheat on the stove or in the microwave}

This recipe is very easy for a party in the crock-pot or on the stove, and then it just stews for a few hours. 

Mulled Wine

Makes 4 servings

1 bottle red wine
2 clementines, peeled and separated into segments
1 cinnamon stick
2 whole cloves
1/4-1/2 cup sugar (depends on your preference)

1. Pour wine into a crock-pot.
2. Place clementines, cinnamon, and cloves into the wine.
3. Heat on low for 3-4 hours.
4. Before serving, mix in sugar and taste.  The amount of sugar used depends entirely on your preference and what wine you purchased.
5. Serve in coffee mugs and segments of clementines (they are the best part!).
6. Enjoy!

This is a great after-outdoor activities like caroling, playing in the snow, decorating the house, etc.  It really warms your insides up.  Plus, your house smells amazing because of the cinnamon, cloves, and clementines.  As with any alcoholic drink, please enjoy responsibly!

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Thanksgiving | Brined Turkey

And now for the highlight of any Thanksgiving feast--THE TURKEY!!!  My mom requested a brined turkey this year, and being the awesome daughter that I am, I obliged.

This turkey was so incredibly yummy that there was none left over for my favorite sandwiches!  A friend even asked if the turkey was KY Proud because it had so much flavor (unfortunately, the turkeys would not have been ready in time for timely post so this was a store bought turkey).  Biring is a seriously under-used yet easy method for meats.

 {Brined Turkey--we roasted it after brining it for about 24 hours.  It was everyone's favorite!}

I am so happy to say that this is an original recipe of mine adapted from another brining I did a few years ago.  I wanted to grill/smoke the turkey, but it was freezing and rainy outside so it was baked.  Still delicious!

Brined Turkey

Makes 6 servings

3/4 cup Kosher salt

6 tablespoons sugar

3 tablespoon black peppercorn

3 tablespoon coriander seeds

3 tablespoon dried oregano

2-3 bay leaves (depending on the size: 1 large or 2 small)

1. Place all spices in a dish that can withstand hot water. 
2. Heat about 1 cup of water until steaming.
3. Pour onto spices and stir until all of the salt and sugar are dissolved.
4. Allow to sit for 15-20 minutes or until cool.
5. Add turkey and fill the remainder of the container with cool water.  The turkey needs to be completely covered so please make sure it fits before brining!  I tried several different vessels, and I ended up cutting out the back bone and smooshing the turkey down a bit.
6. Marinate for NO MORE than 24 hours.
7. Preheat oven to 350 and roast for 1 1/2 to 2 hours or until turkey reaches 160 degrees; if using a whole turkey, increase this time to about 3-4 hours.  

How does your family make their turkey?  I would love to hear!

And last but not least, the winner of the crock-pot is Jessica!  Congratulations!  An email has been sent to the winner!

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Thanksgiving | Cranberry Sauce

What is Thanksgiving without cranberry sauce?  I really can't do the canned versions mainly because it can be made ahead of time and is ridiculously easy to make it at home!  Besides, it looks weird coming out of the can all ribbed and such...  Just creepy.

 {Cranberry Sauce}

Cranberry Sauce

Makes 3 cups

12 oz fresh or frozen cranberries (approximately 3 cups), rinsed
1/2 cup water
1/2 cup fresh orange juice with pulp
3/4 cup granulated sugar

1. In a medium sauce pan dissolve sugar in water and orange juice over medium low heat.
2. Then add cranberries and return to a gentle boil for 10 minutes.
3. Remove from heat.
4. Serve warm or let the sauce completely cool.
5. Refrigerate until ready to serve if needed.

One of my favorite parts about Thanksgiving is eating cranberry sauce and turkey sandwiches for lunch the week after!  One of my favorite sandwiches (cream cheese and onions too if you are interested!)

Do you make cranberry sauce or do you buy it?  Now that you know how easy it is, will you try to make it at home this year?

PS--Don't forget to enter the crock-pot giveaway!  The winner will be announced tomorrow!

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