Brine For Truffled Turkey

Today's recipe is...

Brine For Truffled Turkey

2 gallons cold water
1 cup kosher salt
3/4 cup sugar
1 tablespoon peppercorns

Pour the cold water into a 5 gallon bucket or stock pot. (If you're using a bucket, make sure its been thoroughly cleaned). Dissolve the salt and sugar in a little bit of warm water, and add it to the cold water. Add the peppercorns and any other seasoning you might want to flavor the bird. Place the bird breast-side down in the bucket and cover. Store the bucket in a cold, dry place (like your refrigerator) and turn the bird once during brining. A 10-pound turkey should brine about 6 to 10 hours. A breast should soak for at least 4 hours and a duck for 2 hours. Once brining is done, pat the meat dry and cook it immediately.

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Pumpkin Pie

Today's recipe is...

Pumpkin Pie

3 eggs, slightly beaten
2 c. pumpkin
1/2 c. Sugar
1/2 c. brown sugar
1/2 c. corn syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves

With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two

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Spinach Salad & Dressing

Today's recipe is...

Spinach Salad & Dressing

DRESSING
1/2 c. brown sugar
1/3 c. vinegar
1 tbsp. Worcestershire sauce
1/2 c. salad oil
1/3 c. ketchup

SALAD
2 qts. fresh spinach leaves, torn
1 can (16 oz.) bean sprouts, drained or 2 c. fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
4 hard cooked eggs, peeled and diced
6 slices bacon, fried and crumbled
1 sm. onion, thinly sliced in rings

In bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. In large salad bowl, toss all salad ingredients. Just before serving, pour dressing over salad and toss. 8 servings.

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Christmas Butter Cookies

Today's recipe is...

Christmas Butter Cookies

1-1/2 c. confectioners sugar
1 c. margarine
1 egg
1-1/2 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorations

Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours. Roll a portion of dough into 1/8-inch thickness; cut into desired shapes. Sprinkle on decorations. Place on lightly greased cookie sheets. Bake at 375 degrees for 7-8 minutes.

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Amish Pumpkin Bread

Today's recipe is...

Amish Pumpkin Bread

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.

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Halloween Ghosts On Broomstick

Today's recipe is...

Halloween Ghosts On Broomstick

1 pound white chocolate chips
1 rope black licorice
12 Popsicle sticks

Place the white chocolate chips in a smaller pot and set it over a larger pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from heat.

Cover 2 cookie sheets with wax paper. Arrange the wooden sticks on the wax paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 licorice pieces into each ghost for the eyes. Freeze ghosts for 15 minutes or until hard.

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Halloween Candy Corn Popcorn Balls

Today's recipe is...

Halloween Candy Corn Popcorn Balls

1/4 cup butter or margarine
1 (10-1/2 ounce) bag miniature marshmallows
1 small box gelatin, any flavor
12 cups popped popcorn
1 cup candy corn

Microwave butter and marshmallows in large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed.

Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls or other shapes with greased or wet hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.

Yields 15 popcorn balls

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Holiday Chicken Salad

Today's recipe is...

Holiday Chicken Salad

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
Makes 12 servings

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Peach Blackberry Crumble

Today's recipe is...

Peach Blackberry Crumble

TOPPING:
1 c. Pillsbury's BEST all-purpose or unbleached flour
3/4 c. sugar
1/4 c. margarine or butter, softened
1 egg, slightly beaten

FILLING:
1 c. sugar
3 tbsp. cornstarch
1 c. water
1/4 tsp. almond extract
16 oz. pkgs. slice, frozen peaches, thawed
1 c. fresh cranberries
1 c. frozen blackberries

Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in egg; mix well. Set aside. In small saucepan, combine sugar and cornstarch; add water. Cook over medium heat

until mixture boils and thickens, stirring constantly. Stir in almond extract. In 8-inch (2-quart) square baking dish, combine peaches, cranberries and blackberries; stir in hot cornstarch mixture. Crumble topping over fruit mixture. Bake at 400 degrees for 40 to 45 minutes or until topping is golden brown. Serve warm with sweetened whipped cream, sour cream or ice cream, if desired. Makes 9 servings

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Cranberry Muffins And Creamy Orange Spread

Today's recipe is...

Cranberry Muffins And Creamy Orange Spread

2 cups all-purpose flour
7 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup margarne, melted
1 egg beaten
3/4 cup chopped cranberries
1 (8 ounce) package cream cheese
1 tablespoon orange juice

In a large bowl, combine flour, 4 tablespoons sugar, baking powder and salt and mix well. In medium bowl, combine milk, margarine, and egg. Pour into four mixture, mixing just until moistened. In a small bowl combine 2 tablespoons sugar and cranberries. Fold into batter. Spoon into greased 2-1/2 inch muffin cups, filling 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until golden brown.

Creamy Orange Spread
In a small bowl combine cream cheese, remaining 1 tablespoon sugar and orange juice until well blended. Cover and chill. Serve with muffins.

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Bavarian Kraut Casserole

Today's recipe is...

Bavarian Kraut Casserole

1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream

Preheat oven to 325 degrees. Melt margarine in skillet over medium heat. Add onion and cook until tender. Remove onions; add pork and brown well. Combine onions, pork, and sauerkraut in 1-1/2 quart casserole. Cover and bake for one hour. When ready to serve, blend in sour cream and nutmeg.

Makes 4-6 servings

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Red Hot Popcorn Firecrackers

Today's recipe is...

Red Hot Popcorn Firecrackers

1 quart unsalted popped popcorn
1 cup sugar
3/4 cup water
1/4 cup light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/3 cup red cinnamon candies
String licorice

Keep popcorn hot and crisp in a 300-degree Fahrenheit oven. Butter sides of a heavy saucepan. In it, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil, stirring until sugar dissolves. Clip candy thermometer to pan. Cook syrup to 250 degrees (hard ball stage) over medium heat.

Remove from heat; add vanilla and candies; stir until candies are partially melted. Pour slowly over popcorn, stirring just to mix thoroughly. Butter hands lightly; quickly form popcorn into shape of king-size firecrackers. Insert a short piece of licorice in end of each one for a fuse.

Yield: 4 to 6 firecrackers.

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Amish Potato Casserole

Today's recipe is...

Amish Potato Casserole

1-1/2 lb. ground chuck
Salt & pepper
1/4 c. ketchup
6-8 c. diced potatoes
4 slices cheese
1-1/2 c. milk
1 head cabbage

Brown ground chuck. Drain off fat. Salt and pepper to taste. Mix in ketchup. Set aside. Shred half of the cabbage into baking dish. Add meat, then the potatoes. Add slices of cheese next. Shred the rest of the cabbage on top of the cheese. Pour milk over all the layers. Cover and bake at 375 degrees for 1 1/2 hours. Add more ketchup, more cheese or different cheeses if desired. Makes 6-8 servings.

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Apple Cobbler Cake

Today's recipe is...

Apple Cobbler Cake

6 c. sliced apples
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped nut meats
1 pkg. cake mix (yellow or white)
1 stick oleo or butter, melted

Combine apples, sugar, nutmeg and cinnamon. Add 1/4 cup of the cake mix, stir to coat apples. Place apples in buttered pan, about 9x13 inches. Cover tightly with foil and bake at 350 degrees for 25 minutes. Remove from oven and remove foil. Mix rest of cake mix with nuts. Sprinkle with melted butter. Stir with fork until large crumbs are formed. Spoon over hot apples. Bake 25 to 30 minutes until puffed and golden brown. Serve warm with cream or ice cream.

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Almond Nougat Candy

Today's recipe is...

Almond Nougat Candy

1-1/2 c Light corn syrup
2 c Sugar
1/4 ts Salt
1/4 c Water
2 Egg whites
1/2 ts Almond extract
Red or green food coloring
1/4 c Soft butter or margarine
1 c Toasted chopped almonds
1/4 c Chopped candied cherries

Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving.

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Enter Our Giveaway!

I realize that the only thing I usually post here are the daily recipes, and I have been a little tardy with that this week. I apologize for that, but I wanted to bring something to your attention just in case you weren't aware of it. Every month we give away fun prizes to one lucky winner.

How do you enter? 

It''s easy really! If you like to bake or cook, and you have a camera, you can enter. You can enter as often as you like, the more entries, the better your chance of winning. Here's what you do:

1) Choose a recipe(s) from one or both of our websites, Annie's Recipes and/or Alicia's Recipes.

2) Prepare the recipe and take a picture.

3) Upload that picture to the recipe you found on our site(s).

4) Leave a comment at the end of this post and tell us the recipe name and which site you found it on.

That's it! if you have a blog, you can blog about the recipe and leave your blog post link in the comments instead.

This month you could win this fun Cookie Cutter Set. Contest runs October 31, 2009 and is open to U.S. residents only.

Almond Peach Smoothie

Today's recipe is...

Almond Peach Smoothie

1 cup skim milk
1 cup sliced peaches
1/2 teaspoon almond extract
1 cup fat-free frozen vanilla yogurt

Combine all ingredients in blender and process until smooth and creamy.
This makes a great breakfast.


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Clown Party Dip

Today's recipe is...

Clown Party Dip

1 cup (236 ml) low-fat (1%) cottage cheese
1/2 cup (118 ml) plain nonfat yogurt
6 radishes, finely chopped
2 small carrots, shredded
2 tablespoons (30 ml) chopped parsley
2 tablespoons (30 ml) chopped scallions (white part only)
2 tablespoons (30 ml) chopped pimento
1 teaspoon (5 ml) prepared horseradish vegetable salt substitute, to taste

1. Using a potato masher or fork, mash cottage cheese to break up curds. Blend in yogurt and remaining ingredients. Mix well.

2. Chill for 1 hour before serving with raw vegetables or fat-free chips.

Per 1/4 cup serving: 37 calories (9% calories from fat), 5 g protein, trace total fat (0.2 g saturated fat), 4 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 134 mg sodium

Exchanges: 1/2 very lean meat, 1 vegetable Copyright © 1997-2001 Diabetic-Lifestyle

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