\
Oven Browned Turkey Breast roast (Kirkland brand from Costco)
¼ cup butter
Blend of your favorite seasonings to taste
Example:
Garlic
Italian seasoning
Paprika
Season salt (and/or Pepper Plant Seasoning/chili powder)
Fresh ground pepper
Preheat oven to 350. Melt ¼ cup butter and add (to taste) garlic, paprika, italian seasoning, season salt, fresh ground black pepper. If you like a little kick, add a little pepper plant seasoning or chili powder. Remove product from wrapping and place in a shallow pan/dish. Add ½ cup of water or broth. Baste turkey roast with melted butter mixture and cover with foil. Cook at 350 in a preheated oven for approximately 1 hour or until turkey breast reaches an internal temp of 140. Slice & serve. Can dip turkey slices in butter/drippings for added moisture/flavor. *Turkey roast is precooked, so you can also serve cold! So easy!
Savory Dinner Rolls
Makes:28 dinner rolls
Ingredients
For the dough:
1 1/2 teaspoons dry active yeast
1/4cup warm water
3/4cup warm milk
2tablespoons sugar
1teaspoon salt
1large egg
4tablespoons (1/2 stick) very soft, unsalted butter
3 1/2 to 4cups all-purpose flour
For the garlic-herb butter:
4 tablespoons unsalted butter, at room temperature (1/2 stick)
1small clove of garlic, peeled and minced, crushed to a paste with a little coarse salt
1teaspoon fresh rosemary leaves, finely minced
1teaspoon fresh thyme leaves, finely minced
1pinch kosher salt
1cup coarsely grated sharp cheddar cheese, or to taste
Directions
1. To make the dough: In a small bowl, sprinkle the yeast over the warm water. Whisk to combine and let stand until small bubbles form. In a large mixing bowl blend together the milk, sugar, salt, and egg. Add the yeast mixture, the very soft butter, and 2 cups of flour. Beat vigorously with a whisk to make a smooth mixture. With a sturdy spatula or wooden spoon stir in another cup of flour and mix to form a dough. Add additional flour until the dough is soft and not sticky to handle.
2. Transfer the dough to a floured work surface and knead for about 10 minutes, or until smooth and springy. You will see little bubbles on the surface of the dough. Place the dough in a large, buttered bowl, cover with plastic wrap, and set in a warm spot to rise. This will take 1 1/2 to 2 hours.
3. While the dough rises, make the garlic-herb butter: In a medium bowl, combine the softened butter, garlic paste, minced herbs, and salt. Cover and set aside at room temperature.
4. When the dough has doubled in volume, turn it out onto a floured work surface to deflate, then divide it into two equal-sized pieces. Shape the fan-tans as follows: Roll one piece of dough to an approximately 9- by-13-inch rectangle. If the dough seems springy, let it rest a while before continuing. Spread on a thin layer of the garlic-herb butter, then scatter a handful of cheese over the dough. Cut the dough into 6 strips crosswise and stack the strips. Trim the ends of the stack, if necessary. Cut the strip into 12 even pieces and place each piece, cut side showing, in a well-greased, light-colored muffin tin (to avoid over-browning on the bottoms). Cover with plastic wrap and let rise again for 20 to 30 minutes. While the dough rises, heat the oven to 375° F. Before placing in the oven, brush the tops of the rolls with a little more softened butter. Bake for 15 to 18 minutes, or until handsomely golden brown.
5. If you prefer, shape the dough into crescents: Roll out one piece of dough to an approximately 12-inch circle. Spread with a thin layer of garlic-herb butter. Cut the dough into 16 wedges and roll each, from the wide end into a crescent shape. Place on a parchment-lined baking sheet, with the point of each roll tucked securely underneath. Sprinkle some shredded cheese over top of each roll, cover loosely with plastic, and let rise for about 20 minutes. When puffy and light, place in the preheated oven and bake until golden brown, about 15 minutes.
6. If you have any garlic-herb butter leftover, spread it on the warm rolls when you serve them. To freeze the rolls, let them cool completely and place in freezer bags. Warm the frozen rolls in a 325° F oven to heat and refresh them.
Whipped Sweet Potatoes
3 cans (15 ozs each) sweet potatoes, drained
¼ cup (1/2 stick) butter
1 tsp cinnamon
½ tsp salt
¼ tsp nutmeg
¼ cup brown sugar (secret ingredient!)
¼ cup rice krispies (secret ingredient!)
3 cups mini marshmallows
Instructions: preheat oven to 350. Beat sweet potatoes, butter, cinnamon, salt, brown sugar, rice krispies and nutmet in medium bowl with electric mixer on medium speed until well blended. Keep some chunks of potatoes—don’t puree the mix. It should look chunky like baby food. Spoon into lightly buttered 1.5 quart baking dish. Sprinkle the top with marshmallows. Bake 15-20 minutes until sweet potato mixture is heated through and marshmallows are lightly browned.
Fresh Green Beans with bacon
Fresh green beans
Bacon
Onion
Butter
Instructions: Saute onion with butter in pan. Add fresh green beans and cooked to desired crispness. Add chopped bacon, stir. Serve warm.
Cranberry Relish
1 lb of whole cranberries
1 can crushed pineapple
1 cup walnuts
1 large box of lemon jello
2 cups of sugar
Rind of 1 orange grated finely
Instructions: Pour canned pineapple (with juice) into blender, then add cranberries and blend until chopped. Add nuts and pulse a few times (DO NOT liquify). Transfer to bowl and sprinkle dry jello and sugar. Mix in orange rind. Refrigerate to cool before serving. Best if made 24 in advance.
Shoepeg Corn Casserole
2 or 3 cans of shoepeg corn
½ cup Anaheim pepper
½ cup onion
1 sleeve ritz crackers
½ cup grated cheddar cheese
½ cup celery (optional)
1 can cream of mushroom
1 cup sour cream
½ cup (or less) of melted butter
Mix butter & ritz crackers. Combine other ingredients and pour into a large greased casserole dish top with crackers. Bake at 350 for 45 minutes.
Scalloped Potatoes, Sweet Potatoes, Yams, & Red Onions
1 yam, peeled and sliced
3 potatoes, peeled and sliced
1 sweet potato, peeled and grated
1 red onion, sliced
1 Tbs. thyme
1/2 tsp. nutmeg
1 Tbs. salt
1/2 tsp. pepper
2 cups cream or half and half
2 cups grated Swiss cheese
Directions:Slice yams, potatoesand onion about 1/8-1/4” thick. Mandolin works great for this. Mix and put in a greased 9x13 pan. Combine the remaining ingredients and pour on top. Cover with foil and bake at 375 degrees for 1 hour 15 minutes. I like to uncover it for the last 15 minutes to brown.
OreoPie
1 pkg. Chocolate Pudding (5.9 oz)
3 cups milk (for pudding)
1 large Cool Whip (16 oz)
2 pkg. cream cheese (8 oz) (at room temperature)
2 OreoCookie pie crusts
2 cups crushed Oreos(for topping)
Make chocolate pudding as directed and place in refrigerator to set up. Using a mixer, soften cream cheese. Then add ½ of the Cool Whip and mix until smooth. Spread mixture evenly into pie crusts. Spread chocolate pudding over cream cheese mixture and use remaining Cool Whip over pudding. Sprinkle cookie crumbs over the top of Cool Whip. Refrigerate. Enjoy!
William Sonoma Apple Pie
2 rolled out basic pie dough rounds
1/2 cup sugar
½ tsp cinnamon
1/8 tsp salt
1 TBSP flour
7 large, tart, firm apples, peeled, halved lengthwise, cored and sliced ½ inch thick (about 6 cups)
2 TBSP cold unsalted butter, cut into small pieces
Directions: Fold 1 dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the dough into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving ¾ inch of overhang. Set the dough-lived pan aside, along with the second dough round, in a cool place until ready to use.
In a small bowl, stir together the sugar, cinnamon, salt and flour. Place the sliced apples in a large bowl, sprinkle with the sugar mixture and toss. Pile the apples into the dough-lined pan. Dot them with the butter.
Fold the reserved dough round in half and carefully position over half of the filled pie. Unfoldand trim the edge neatly, leaving 1 inch of overhand, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut 5 or 6 slits in the top to allow steam to escape during baking.
Refrigerate until the dough is firm, 20-30 minutes. Meanwhile, place oven rack on lower 1/3 of the oven and preheat oven to 350. Bake the pie until the crust is golden and the apples are tender when pierced through a vent with the skewer or long, thin knife 60-70 mins. Transfer the pie to a wire rack and let cool until just slightly warm, about 45 minutes, before serving. Serve with vanilla ice cream.
