National Cookbook Month!

Happy National Cookbook Month! I love looking through my cookbooks to find something new to cook or bake, or thumbing through to my favorites again and again. Do you have a favorite cookbook? If so...

Grab those cookbooks, flip to your favorites and get busy fixing food for the family...Or make things a little bit easier on yourself and click one of our free recipes here to celebrate National Cookbook Month. Hey, online cookbooks count too, and ours is free!

Baked Chicken Parmesan

Baked Pork Chops

Baked Turkey in a Brown Bag

Bistro Chicken

Buttermilk Baked Chicken

However you decide to celebrate National Cookbook Month, enjoy every recipe and morsel. Visit us on Facebook to share your favorite cookbook or recipe. Or head over to Alicia's Recipes for more tasty recipes, all free, all for you!

Easy Turkey Pot Pie

Today's recipe is...

Easy Turkey Pot Pie

2 cups Leftover turkey
2 (10 1/2 oz.) cans chicken gravy
10 oz. box frozen mixed vegetables
10 oz. can refrigerated biscuits

In 2 quart casserole mix leftover turkey, gravy and vegetables. Bake at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to 15 minutes more.


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Crock Pot Turkey Soup

Today's recipe is...

Crock Pot Turkey Soup

8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass

Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.


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Creamy Turkey Mushroom Casserole

Today's recipe is...

Creamy Turkey Mushroom Casserole

6 slices bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 (4 oz.) can mushrooms
1 can condensed cream of celery soup
1 c. dairy sour cream
1/2 c. shredded cheddar or American cheese
3 c. cut up cooked turkey or chicken
1/4 tsp. salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. milk
2 eggs

Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, 30 to 35 minutes.

Serves 6 to 8.


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Easy Turkey Pot Pie

Today's recipe is...

Easy Turkey Pot Pie

2 cups Leftover turkey
2 (10 1/2 oz.) cans chicken gravy
10 oz. box frozen mixed vegetables
10 oz. can refrigerated biscuits

In 2 quart casserole mix leftover turkey, gravy and vegetables. Bake at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to 15 minutes more.


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Leftover Turkey Stew

Today's recipe is...

Leftover Turkey Stew

Turkey carcass & bones

In large pot, cover with cold water and simmer 2-3 hours. Remove all bones.
Take off good meat and return to pot.

Add:
Leftover stuffing, stuffing & gravy
1 c. rice
2 stalks celery, chopped
2 onions, chopped
5-6 sliced carrots
Salt & pepper to taste

(If you have no leftover stuffing or gravy, add 1 apple chopped, 1/2 raisins and 1 teaspoon Ball's seasonings.) Heat until vegetables are done.

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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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Quick Chicken Pot Pie

Today's recipe is...

Quick Chicken Pot Pie

2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's Cream of Celery soup
1 can Campbell's Cream of Chicken soup
1 can Campbell's Cream of Mushroom soup

Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well. Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells.

Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before serving.

NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes.

Yields: 2 pies.

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