Churro Snack Mix

 

INGREDIENTS

  

• 5 cups Honeycomb cereal
• 2/3 cup brown sugar
• 1/2 cup butter 1 stick
• 1/3 cup corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup granulated sugar
• 1 1/2 teaspoons cinnamon

INSTRUCTIONS

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• Pour the cereal into a large bowl and set aside.
• In a medium saucepan, combine brown sugar, butter, and corn syrup. Bring the mixture to a boil, stirring constantly, then continue to cook for an additional minute.
• Remove the pan from heat and stir in the vanilla and baking soda. Be prepared for some bubbling as it foams up.
• Pour the caramel mixture over the cereal, stirring to coat everything evenly.
• In a small bowl, mix the granulated sugar and cinnamon. Sprinkle this mixture over the cereal, tossing until everything is coated.
• Spread the coated cereal onto your prepared baking sheet and bake for 8 minutes, stirring halfway through for even crisping.
• Let the snack mix cool completely before breaking it into clusters. Store any leftovers in an airtight container.

Spanish churro chocolate:

 1/2 cup whipping cream

1 cup semi sweet or dark chocolate

Mix on stove until melty and hot.

Thanksgiving 🦃

Mashed Potatoes  

(Wednesday prep: I double the batch using #10 potatoes. Peel, dice and rinse off the starch. Cover with plastic wrap until ready to boil.)

5 pounds potatoes, peeled and chopped into 1 or 2 inch pieces

1/2 cup (1 stick) salted butter

1/2 cup sour cream

1/3 cup milk, or to taste

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon seasoning salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Instructions

1. Fill a large stock pot with plenty of water. Add the chopped potatoes and make sure the water covers them.
2. Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 20-25 minutes, until the potatoes are fork tender.
3. Drain the potatoes and return to the pot.
4. Add 1/2 cup butter. Mash with a potato masher or mixer until they are as smooth as you like them.
5. Stir in sour cream, milk, 1 teaspoon salt, 1/2 teaspoon pepper, seasoning salt, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.

Easy Turkey Gravy

Ingredients: 

1/4 cup Turkey drippings

1/4 cup butter

1/4 cup cornstarch

2 cups broth 

Salt and pepper to taste

Steps: 

In a saucepan, melts butter and turkey dripping, then, add cornstarch. Mix well and let the cornstarch turns a litte brown. Add the broth. Mix well. Let it boils in low medium heat. Continue stirring till you find your right consistency. Season with salt and pepper. Serve warm.

Links to recipes we use when preparing for Thanksgiving Day 

Cranberry Sauce 

http://recipesfromtheheart-jennifer.blogspot.com/2022/11/miscellaneous-relish-cranberpy-opange.html?m=1

Ranch Ball

http://recipesfromtheheart-jennifer.blogspot.com/2022/11/bacon-ranch-cheese-ball.html?m=1

Veggie Tray

Carrot, broccoli, cauliflower, cucumber, olive, cheese sticks)

Ranch dip 

Shopping lists 

Turkey (I get a 22 pound)

Turkey roasting bag 

Stuffing (2 boxes)

Ranch dip mix

Olives

10 lbs Potatoes 

Carrots 

Cucumber 

Cheddar Cheese (shredded and sliced into sticks)

Sour cream (2)

Butter 

Cream Cheese (2-3)

Raspberry Jalapeño Jam

Wheat Thins 

Triscuits (Original/ Smoked Gouda)

Wednesday Prep

*Turkey- rinse and pat dry with paper towels, spread butter all over, place in floured baking bag. Place on roasting tray with rack.

*Put together veggie tray and dip.

*Cranberry sauce- Nana makes ours 

*Potatoes- Wash, peel and cut into small cubes. 

French Chocolate

1 jar 916oz.) hot fudge sauce (Mrs. Richardson's is the best)
1 pint whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract*
3 quarts milk heated

Heat hot fudge in the microwave until warm and thin enough to pour, but not too hot. In a mixing bowl, whip the whipping cream and add powdered sugar and vanilla when cream begins to thicken. When cream is at the soft-peak stage, slowly add hot fudge sauce, continuing to whip the cream and chocolate together. Serve by spooning desired amount of French chocolate mixture into a mug and adding heated milk. Stir until combined.

Serves 8

* Can use mint, orange or almond in place of vanilla.

Cherry Macaroon Cookies

1 1/3 cup shortening

1 ½ cup sugar

2 eggs

Cream sugar, shortening, eggs

1 ½ tsp almond extract

1 tsp salt

Add salt and extract

Add dry ingredients mix well

3 ½ cup flour

2 tsp baking powder

2 tsp soda

Add

1 ½ cup Coconut - chopped up finely 

1 cup maraschino cherry - cut and drain

Drop and Bake 375 for 8 minutes until top is light brown

*Zina Riches

Favorite Peanut Butter Cookie

Ingredients:

1/2 cup of butter

1/2 cup peanut butter

1/2 cup of sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups sifted flour

3/4 teaspoon baking soda

1/4 teaspoon of salt

Instructions

Preheat the oven to 375? Mix the first six ingredients.

Add the rest of the ingredients. Mix well.

Roll into balls and press with a fork dipped in sugar or flour.

Bake for 10 minutes in the preheated oven until lightly browned.

Allow the cookies to cool on a baking sheet for 5 minutes before placing them on a rack to cool completely.

Fudgy Chocolate Chocolate Chip Cookies

Ingredients:

3 cups flour

One cup +2 tablespoons Dutch cocoa

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

12 ounces (2 cups) semi sweet chocolate chips

One cup +2 tablespoons butter

1 1/2 cup granulated sugar

1 1/2 cup light brown sugar

Six large eggs room temperature

3 teaspoons vanilla extract

1 1/2 cup semi sweet chocolate chips

Directions:

Dry mix:

3 cup all-purpose flour

1 cup + 2 tablespoons Dutch process unsweetened cocoa
1/2 tsp baking soda

1 1/2 tsp salt

Set aside 

Sugar mixture:

1 1/2 Cups granulated sugar 

1 1/2 Cups light brown sugar 

6 large eggs (room temperature)

3 tsp vanilla extract 

1 1/2 Cups semisweet chocolate chips 

Set aside 

Melt: 

12 oz (2cups) chopped semisweet chocolate chips

1 cup + 2 TBSP butter 

Melt in microwave safe bowl for 30 seconds, mix. Continue in 15 second increments until smooth and melted. (about 90 seconds)

Fold into sugar mixture then fold in dry mix until no flour streaks remain. (The mixture will be thick and fudgy ) Let dough stand at room temperature for five minutes before adding additional chocolate chips.

Cook for 10 minutes at 350° bake. Add toppings.

Topping: 3 chocolate chips and salt flakes on top