turkey... in june

all aaron wants is a turkey birthday dinner! here's to a BIG feast :)

Monday	Turkey Out
Tuesday	Enjoy our anniversary
Wednesday	Soccer Game
Thursday	Clean Grocery Shop
Friday	Clean in PM Make tea cut up celery and onion Rolls out to Thaw Butter out on counter for Saturday am use Boil sweet potatoes
Saturday	Morning	3 hour cook time, 30 min rest Eat 5 Out of oven 4:15 Start cooking 1:15 Stuff 12:00
	12:00 pm	Make stuffing Start getting turkey ready and preheat oven to 350
	1:15 pm	Turkey into oven
	1:30 pm	Prep Rolls in pans Boil Sweet Potatoes and make sweet potato soufflé
	2:00 pm	Peel Potatoes Prep Green Beans Corn to a bowl for microwave Set Table
	3:30 pm	Stuffing into oven Sweet Potatoes into the oven Start boiling water for Potatoes
	3:45	Potatoes into water
	4:15	Pickles and olives on a tray  Put on green beans Turkey out and let rest Rolls into oven (Double Batch)
	4:30 pm 4:45 pm	Make Gravy Corn into microwave Mash potatoes Carve Turkey
	5:00 pm	Eat the Fest

Menu:

Turkey
Gravy
Mashed Potatoes
Stuffing (with apples) both in and out of the bird
Fresh Green Beans
Frozen Corn
Sweet Potato Soufflé
Herbed Rolls
Olives
Pickles
Apple Rings


Dessert: Mom B :) and Vanilla Ice Cream

Drinks:
Iced Tea
Decaf Coffee
Wine
Milk
Juice

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees


Recipes

Turkey not sure how big my turkey will be yet so I might have to adjust times above.... but no matter how big it is, I will rub with sage then butter (under the skin too) and then sprinkle with salt and pepper. In the neck cavity I place a few sage leaves, lemon slices and green apple. I also stuff the turkey (stuffing below) before placing it in a turkey cooking bag. The cooking bag leaves the turkey SUPER moist! 

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)--I have been freezing mine for a few months all torn up as I came to the end of loaves...just gotta get it out now :) 
bag or two of pepperidge farm coutons
chopped celery
chopped onion
butter
sage
thyme
salt
pepper
broth
chopped green apple
2 eggs beaten

Saute the celery, and onion in butter. Add to the bread cubes and croutons, salt, pepper, and herbs. Toss with your hands. Add apple. Then add eggs, mix with hands. Now add broth, a bit at a time, until it is moist but not too wet. Place in a baking pan or stuff your turkey. I do both.

Gravy
Made with drippings from the turkey, broth, tad bit of kitchen bouquet and cornstarch thickener 

Sweet Potato Souffle BEST SWEET POTATOES EVER!!
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, 1/2 tsp salt, 1 stick butter.

Put in a greased cassarole dish.

Topping: mix together and put on top of sweet potato mix.  1 cup chopped pecans, 1 cup brown sugar, 1 stick butter, 1/3 cup flour, 1/2 tsp cinnamon.

Bake 350 for 30 min or until knife comes out clean.


Garlic Mashed Potatoes
  I will use Yukons....and then mash them BY HAND (the only way to go) with half and half that is simmered with garlic and melted butter

Pickles and Olive Tray 
sweet pickles, dill pickles, green and black olives

Corn
 From the freezer

Green Beans  
fresh green beans, trimmed and simmered with fresh garlic

mashed sweet potatoes

Slow Cooker Mashed Sweet Potatoes

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time - 8 hours in slow cooker

Ingredients

• 5-6  medium sweet potatoes
• 2-3 Tbsp butter
• 1 Tbsp cinnamon
• 2-3 Tbsp brown sugar, optional
• 1/2  cup chopped pecans, optional

Directions

• Cut a slit in each of the sweet potatoes, lengthwise down the middle. Add the sweet potatoes to the base of the slow cooker and add about 1 cup of water. Enough to cover the bottom with 1/4 inch. Set on low and cook for 8 hours.
• Carefully remove the sweet potatoes and let cool for a few minutes before removing the skin. Scoop out all the soft flesh into a mixing bowl. Add butter (you don’t need a ton because they are already very soft) and cinnamon and mix together.
• Sprinkle the brown sugar over the top. Sprinkle the pecans over the top. (Both of these are optional! I generally don’t serve ‘fancy sweet potatoes’ for regular weeknight dinners. I would add them to a holiday side dish, however!)
• Serve Slow Cooker Mashed Sweet Potatoes as side dish.

Read more: http://www.5dollardinners.com/slow-cooker-mashed-sweet-potatoes/#ixzz38ovCCSFO

the feast

the feast for turkey day. as always i will have plenty (for which i grateful for) so if you want, stop on by!

The Menu

Turkey
Gravy
Mashed Potatoes
Stuffing (with apples) both in and out of the bird
Fresh Green Beans
Frozen Corn
Sweet Potato Soufle
Herbed Rolls
Olives
Pickles
Deviled Eggs

Dessert: Chocolate Cake and Pumpkin Cheese cake with Salted Caramel Sauce

Drinks:
Iced Tea
Decaf Coffee
Wine
Milk


Recipes

Turkey not sure how big my turkey will be yet so I might have to adjust times above.... but no matter how big it is, I will rub with sage then butter (under the skin too) and then sprinkle with salt and pepper. In the neck cavity I place a few sage leaves, lemon slices and green apple. I also stuff the turkey (stuffing below) before placing it in a turkey cooking bag. The cooking bag leaves the turkey SUPER moist!

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)--I have been freezing mine for a few months all torn up as I came to the end of loaves...just gotta get it out now :)
bag or two of pepperidge farm coutons
chopped celery
chopped onion
butter
sage
thyme
salt
pepper
broth
chopped green apple
2 eggs beaten

Saute the celery, and onion in butter. Add to the bread cubes and croutons, salt, pepper, and herbs. Toss with your hands. Add apple. Then add eggs, mix with hands. Now add broth, a bit at a time, until it is moist but not too wet. Place in a baking pan or stuff your turkey. I do both.

Gravy
Made with drippings from the turkey, broth, tad bit of kitchen bouquet and cornstarch thickener

Bacon Cheese Pull Apart Rolls

Ingredients

Savings in greenville, MI 48838  Change Zip >

• 12 bacon strips, diced
• 1 loaf (1 pound) frozen bread dough, thawed  I USE ROLL DOUGH
• 2 tablespoons olive oil, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 envelope (1 ounce) ranch salad dressing mix

Directions

• In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
• Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
• Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Sweet Potato Souffle BEST SWEET POTATOES EVER!!
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, 1/2 tsp salt, 1 stick butter.

Put in a greased cassarole dish.

Topping: mix together and put on top of sweet potato mix.  1 cup chopped pecans, 1 cup brown sugar, 1 stick butter, 1/3 cup flour, 1/2 tsp cinnamon.

Bake 350 for 30 min or until knife comes out clean.

Grandma Johnson's Deviled Eggs
12 egg yolks
4 T mayo
2 tsp vinnegar
1 tsp salt
dash pepper
1/2 tsp paprika
1 tsp dry mustard OR 2 tsp prepared mustard

mix and refill egg whites

Garlic Mashed Potatoes
  I will use Yukons....and then mash them BY HAND (the only way to go) with half and half that is simmered with garlic and melted butter

Pickles and Olive Tray
sweet pickles, dill pickles, green and black olives

Corn
 From the freezer

Green Beans 
fresh green beans, trimmed and simmered with fresh garlic

Dessert: 
Pumpkin Cheesecake with Salted Caramel Sauce
Yields about 10 servings
Ingredients:
1 3/4 cups crushed graham crackers (from 14 sheets)
1/3 cup packed light-brown sugar
6 Tbsp salted butter, melted

3 (8 oz) pkg cream cheese, softened (I recommend using Philadelphia)
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups pumpkin puree
1 1/2 tsp vanilla extract
2 large eggs
3 large egg yolks

topping:
caramel sauce, store bought or homemade, recipe follows 
coarse sea salt
sweetened whipped cream, for serving (optional)

Directions:
To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar). Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge. Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

To prepare filling: In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds. Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine. Lift and tap mixing bowl against the counter several times to release air bubbles from mixture. Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door). Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours. Slice and drizzle each serving with a generous amount of caramel sauce, sprinkle with a pinch of coarse sea salt then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.

Caramel Sauce

Ingredients:
1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream

Directions:
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely. 

food

oh my yummy goodness! this has been a great food week!!!

sunday:  foil packets

monday: make your own :)

tuesday:  dinner at the farm--mom b made amazing stuffed chicken marsala with mashed bacon and leek red skins and roasted asparagus with fresh dill and lemon zest! DIVINE!

wednesday: josh and i had north carolina pulled pork on pretzel buns and topped with  bobby flay's coleslaw and boys had deli meat :)

foil packets: 

spray doubled foil with cooking spray, layer your ingredients (meats, veggies, etc), drizzle with oil and seasoning of your choice. Then grill for 15 minutes or so. Cut everything pretty small so the meat cooks fast :)   

one packet: thin thin thin sliced red potatoes, broccoli, shirmp, fox point seasoning, turkey kielbasa, onion and feta

other packets also had various items like: chicken and pepper jack
 
coleslaw: 

Ingredients

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 3/4 cup best-quality mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons grated Spanish onion
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. 

pork: 

NEED:
1 pork butt (i had a shoulder so that would do)
2 cups apple cider vinnegar
salt and pepper to taste
2 tsp sugar

ketchup
hot sauce
mustard powder (i used dash of real)

DO:
pork butt into crock pot
pour in vinnegar
sprinkle with salt, pepper, sugar

cook on low all day mmmmmm

take meat out, shred (get rid of icky fat stuff)

mix 1/2 cup of the vinnegar cooking liquid with ketchup, hot sauce, mustard (to taste)
mix into pork

mmmmmm enjoy on buns!

the recipe also suggests adding dash of oj with ketchup mix.

(Oh and tonight i used just bbq sauce instead....) 

rest of the week: 

thursday: eating at the farm again 

friday: 

 

saturday: cadillac 

 

sunday: stomboli 

 

monday: 

 

tuesday: out (luke appt)  

recipes

i typed these up for a friend so i figured i should post as well :) i have posted the second two previously but not the amazing pork one! enjoy.

NEED:
1 Pork Tenderloin
a few cloves of garlic
Rosemary (fresh or dried)
Balsamic Vinegar 2-3 T
Olive Oil 2-3 T
Salt/Pepper

DO:
make small slits into the pork and push a garlic clove into each one (more garlic means you love it more) :)
rub the roast with balsamic vinegar and then oil. Sprinkle with Salt and Pepper. Rub/Pat with rosemary.

place on cookie sheet that is covered with foil. roast in the oven at 500 degrees. Smaller roasts (1 lb) will take 20 minutes or so. Bigger ones take more (40, etc). check temp with a meat thermometer--165 degrees min.

Enjoy :) I serve with garlic smashed potatoes and herbed rolls (recipes below.... :) ) and a vegetable

NEED:
red skin potatoes
fat free half and half
garlic cloves
salt

DO:
simmer garlic in 1/2 1/2 until garlic is soft (20 minutes or so) but watch it carefully so the liquid does not scorch
meanwhile, cut the potatoes into quarters and boil with salt until mashable. drain and add to a bowl while hot.
add half and half a little at a time to the potatoes. make sure to add the garlic and mash to your desired consistency. add salt to taste.  they have a wonderful creamy texture!

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees

The Menu

Turkey
Gravy
Mashed Potatoes
Stuffing (with apples)
Fresh Green Beans
Frozen Corn
Sweet Potato Soufle
Herbed Rolls
Olives
Pickles
Deviled Eggs
Dessert (Mom B Providing)

Drinks:
Iced Tea
Pink Lemonade
Decaf Coffee
Wine
Milk


Recipes

Turkey not sure how big my turkey will be yet so I might have to adjust times above.... but no matter how big it is, I will rub with sage then butter (under the skin too) and then sprinkle with salt and pepper. In the neck cavity I place a few sage leaves, lemon slices and green apple. I also stuff the turkey (stuffing below) before placing it in a turkey cooking bag. The cooking bag leaves the turkey SUPER moist!

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)--I have been freezing mine for a few months all torn up as I came to the end of loaves...just gotta get it out now :)
bag or two of pepperidge farm coutons
chopped celery
chopped onion
butter
sage
thyme
salt
pepper
broth
chopped green apple
2 eggs beaten

Saute the celery, and onion in butter. Add to the bread cubes and croutons, salt, pepper, and herbs. Toss with your hands. Add apple. Then add eggs, mix with hands. Now add broth, a bit at a time, until it is moist but not too wet. Place in a baking pan or stuff your turkey. I do both.

Gravy
Made with drippings from the turkey, broth, tad bit of kitchen bouquet and cornstarch thickener

Herbed Rolls 
herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees

Sweet Potato Souffle BEST SWEET POTATOES EVER!!
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, 1/2 tsp salt, 1 stick butter.

Put in a greased cassarole dish.

Topping: mix together and put on top of sweet potato mix.  1 cup chopped pecans, 1 cup brown sugar, 1 stick butter, 1/3 cup flour, 1/2 tsp cinnamon.

Bake 350 for 30 min or until knife comes out clean.

Grandma Johnson's Deviled Eggs
12 egg yolks
4 T mayo
2 tsp vinnegar
1 tsp salt
dash pepper
1/2 tsp paprika
1 tsp dry mustard OR 2 tsp prepared mustard

mix and refill egg whites

Garlic Mashed Potatoes
  I will use Yukons....and then mash them BY HAND (the only way to go) with half and half that is simmered with garlic and melted butter

Pickles and Olive Tray
sweet pickles, dill pickles, green and black olives

Corn
 From the freezer

Green Beans 
fresh green beans, trimmed and simmered with fresh garlic

a sort of meal plan

this week i had a plan....then it got changed......:) so here is what i have ended up with so far.....

saturday: pot roast, redskin garlic mashed potatoes with gravy (see below), fresh steamed green beans with garlic, fresh bread, corn and angel food cake

sunday: pepper jack chicken, peas, bread, baked potatoes, fat free chocolate chip muffins (choc. cake mix, 1 can of pumpkin--bake as muffins)

monday: overnight baked french toast (TERRIBLE :S), bacon, sausage, "breakfast potatoes" (tator tots), yogurt

tuesday: ** burgers, sweet potato french fries, steamed broccoli
  **i was going to make awesome skewered shrimp with carribean jerk seasoning and wrapped in bacon....but the shrimp scared me (i had them out for dinner once and refroze them.....) so i will be throwing them out now (after doing ALL the prep work) and making burgers instead.

wednesday: bruchetta stuffed chicken (see below), purple asparagus (looked good), bread

thursday: spahgetti, bread, carrots and salad

friday:steak and veggie kabobs, wild rice

saturday: tb has class until 7:30 :(

sunday: ????? hmmmmmmmmmmm who knows! chicken nuggets over salad?

monday:tb eye doctor appt-- kielbasa, mashed potatoes (or baked), fruit

tuesday: conferences for jack.....so we will eat out :)

ROAST

NEED:
roast
beef broth
quality beef soup base
water
steak/burger seasoning
kitchen bouquet (browning "agent" found in the condiment aisle--bright yellow top)
carrots and whole garlic cloves (optional)

DO:
place carrots and garlic in bottom of crock pot
put roast on top
add beef broth, 2-3 TBS of the base mixed with HOT water
sprinkle roast with the steak/burger seasoning
add a touch of kitchen bouquet

REDSKIN GARLIC MASHED POTATOES

NEED:
red skin potatoes
fat free half and half
garlic cloves
salt

DO:
simmer garlic in 1/2 1/2 until garlic is soft (20 minutes or so) but watch it carefully so the liquid does not scorch
meanwhile, cut the potatoes into quarters and boil with salt until mashable. drain and add to a bowl while hot.
add half and half a little at a time to the potatoes. make sure to add the garlic and mash to your desired consistency. add salt to taste.  they have a wonderful creamy texture!

PEPPER JACK CHICKEN (josh's mom made this for us) 

NEED:
chicken breasts
bacon, diced with scissors
onions
seasoning of your choice
pepper jack cheese slices

DO:
season chicken with seasoning
cook in a hot skillet until cooked through (15-20 minutes)
take chicken out and cover to keep warm
cook bacon until done. remove and drain. reserve a bit of the bacon grease.
add onion to reserved grease. cook until done. place chicken back into pan. put bacon and onion on top. put a slice of pepper jack on top of each chicken breast. put lid on top with burner off to melt.
ENJOY :)

BRUCHETTA AND CHEESE STUFFED CHICKEN BREASTS

**i have not tried these yet**

NEED:

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.) 

1/3 cup  KRAFT Roasted Red Pepper Italian with Parmesan Dressing

DO:

HEAT oven to 350ºF.

1
MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

2
PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.

3
ROLL chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

Plan for the Feast

turkey day is my favorite holiday! i have hosted every year since we got married (that would be 9 years this june) except for last year. last year the entire house caught an icky stomach bug and the turkey went over to my in laws house. i am hoping this year we are healthy and able to eat together :)

here is the plan for the feast:

Turkey I have a 19 lb turkey that I will rub with sage then butter (under the skin too) and then sprinkle with salt and pepper. In the neck cavity I place a few sage leaves, lemon slices and green apple. I also stuff the turkey (stuffing below) before placing it in a turkey cooking bag.

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)
bag or two of pepperidge farm coutons
chopped celery
chopped onion
butter
sage
thyme
salt
pepper
broth
chopped green apple
2 eggs beaten

Saute the celery, and onion in butter. Add to the bread cubes and croutons, salt, pepper, and herbs. Toss with your hands. Add apple. Then add eggs, mix with hands. Now add broth, a bit at a time, until it is moist but not too wet. Place in a baking pan or stuff your turkey. I do both.

Pull Apart Bacon Rolls
12 strips bacon diced
1 loaf frozen bread dough, thawed OR frozen roll dough thawed
2 T oil
1 cup shredded mozerella
1 envelope ranch salad dressing mix

Cook bacon. drain. Roll out dough to 1/2 inch thickness, brush with oil. Cut into one inch peices and place in a large bowl. Toss with bacon and dressing and a bit of oil. Arrange in a circle on a greased baking sheet. layer as needed. cover and let rise in warm area for 30 min or until doubled. Bake 350 15 min then cover with foil and bake 10-15 minutes more.


Green Beans with Creamy Mushrooms and Shallots
**I don't do green beans but these are TASTY!!!!! 
1 3/4 lbs green beans trimmed
1 T plus 1 1/2 tsp olive oil
2 large shallots thin sliced
3/4 cup broth or stock
2 T cornstarch
8 oz cremini mushrooms, trimmed and sliced
1/2 cup 2 percent greek yogurt
salt and pepper

blanch green beans until tender--6 minutes or so
heat 1 1/2 tsp oil, cook shallots until tender and starting to brown. put in small bowl and wipe skillet clean. wisk together corn starch and stock. heat remaining oil over high. cook mushrooms until golden brown, 6 minutes. reduce to low. add shallows. wisk in stock mixture. cook until thick (3 minutes or so), remove from heat, add yogurt. season with salt and pepper. toss in beans and serve warm.

Sweet Potato Souffle 
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanillac, 1/2 tsp salt, 1 stick butter.

Put in a greased cassarole dish.

Topping: mix together and put on top of sweet potato mix.  1 cup chopped pecans, 1 cup brown sugar, 1 stick butter, 1/3 cup flour, 1/2 tsp cinnamon.

Bake 350 for 30 min or until knife comes out clean.

Grandma Johnson's Deviled Eggs
12 egg yolks
4 T mayo
2 tsp vinnegar
1 tsp salt
dash pepper
1/2 tsp paprika
1 tsp dry mustard OR 2 tsp prepared mustard

mix and refill egg whites

Garlic Mashed Potatoes
made with half and half that is simmered with garlic

Pickles and Olive Tray

Desserts:Pumpkin Pie from Klackles Orchard
Hazelnut Chocolate Tortes (thanks mom boyer for making these)

weekly menu and recipes

Saturday: date night
Sunday: Beef Roast (see below), Homemade Mashed Potatoes with Gravy, Roasted Broccoli, French Bread and Caramel Apples (thank you mom b for the yummy apples)
Monday: Spaghetti and Bread
Tuesday: eat out after appts
Wednesday: Beer Pizza Crust (penzey's), Fruit and Chips
Thursday:Tuscan Herb Marinaded Chicken Tenderloins (skwered), Roasted Sweet Potatoes/Potatoes (see another blog post for recipe), and Carrots
Friday: Grilled Steak, Baked Potatoes and Frozen Broccoli
Saturday: Pumpkin Carving Party
Sunday: Carnitas (see other post for recipe) 
Monday: Warmed Sandwiches

Roast
NEED:
1 beef roast
2 cups broth (or Penzy's Beef Stock in a jar--4 tsp mixed with 2 cups water)
a bag of baby carrots
4 cloves of garlic whole
Steak Seasoning (peppercorns, salt, spices)
Dried Italian Herb Mix

DO: put garlic and carrots in the bottom of a crock pot
place roast on top
liberally put steak seasoning and herbs on top of roast
pour broth/stock around roast
add additional seasoning/herbs to broth for more flavor
cook on low ALL DAY

SERVE
take meat out, shred. place carrots next to beef. use liquid for gravy--put in a pan, bring to boil. mix 1 tbs cornstarch with 1/4 cup of cold water. stir into boiling liquid. boil until thickened and cool slightly before serving.

Mashed Potatoes
NEED
yukon gold potatoes
half and half
butter

DO:
peel and cube potatoes
boil in salted water until done (tender)
mash with hand masher--adding butter and half and half until you get the consistency you desire
add salt to taste

Roasted Broccoli
NEED
broccoli
olive oil
seasoning (i used green goddess by penzy's spices but you could use anything)
salt

DO:
cut broccoli into bite sized pieces. dry on paper towel. toss with oil and seasonings. put on a baking sheet. place in oven (450) for 15 minutes or until heated through and at the consistency you desire.

Pizza Crust

• 
  
  2 Cups warm water
• 
  
  2 TB. honey
• 
  
  2 TB. active dry yeast
• 
  
  7-8 Cups all purpose flour
• 
  
  2 tsp. salt
• 
  
  4 TB. olive oil
• 1 12 oz. can beer
  

Toppings (Large Pizza):

• 
  
  2-3 TB. extra virgin olive oil; a thin coating
• 
  
  1/2-1 Cup tomato sauce
• 
  
  2 tsp. PIZZA SEASONING (an absolute must)
• 
  
  4 oz. turkey pepperoni
• 
  
  4 oz. chopped up Canadian bacon
• 
  
  4 oz. chopped sun-dried tomatoes (drain well if packed in olive oil)
• 
  
  4 oz. sliced olives
• 
  
  4 oz. sliced mushrooms
• 1/2 Cup finely shredded Pecorino Romano and/or mozzarella cheese
  

Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Add the olive oil and beer. Stir to combine and then add the remaining flour 1/2 cup at a time, stirring until the dough isn’t sticky. Once you’ve reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. You may not need the full 8 cups. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you're ready to make pizzas! This makes 2 large or 4 medium pizzas. Divide the dough into 2 or 4 balls. This is the point where you would freeze any crusts you’d like to save for later—just wrap them well in plastic wrap.

Preheat oven to 425°. Have all the topping ingredients assembled before rolling out the crusts. If you are using a pizza stone make sure it is also heating in the oven. Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.

Add the toppings to each pizza. Any combination of the above works, or add your own favorites.

Carefully transfer the pizza pan to the hot oven, or shift the pizza off the paddle onto a baking stone in the hot oven and bake for 10-15 minutes, or until the edges have browned.

Prep. time: 90 minutes
Baking time: 10-15 minutes
Serves: 4 per large pizza