Potato Pancakes

My favorite part of Thanksgiving dinner may actually be these potato pancakes made with the leftover mashed potatoes!

Ingredients:

3 C leftover mashed potatoes (cold)

2/3 C shredded cheddar cheese

1/2 C french fried onions

1 egg, lightly beaten

3 Tbsp flour

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1/2 C flour

4 Tbsp butter (for frying)

Directions:

1.) Combine all ingredients.

2.) Warm skillet on medium-high heat and melt 2 Tbsp butter in pan.

3.) Meanwhile, form mixture into approximately 12 portions and roll into balls.

4.) Press each ball to be about 3/4" thick and dredge in the 1/2 C flour.

5.) Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more butter to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.)

Enjoy!

Pot Pie

 

Ingredients:

4 pie crusts

5 C vegetables of choice, diced in bite-sized pieces

2/3 C butter

1 C chopped onion

2/3 C flour

1/2 tsp salt

1 tsp black pepper

1 tsp thyme

1 tsp rosemary

1 3/4 C chicken broth

1 1/3 C milk

4 C diced turkey or chicken

Directions:

1.) Prepare pie dough

2.) Slowly sautee onion in butter while dicing vegetables.

3.) Boil vegetables until slightly tender. Drain and set aside.

4.) Stir flour into sauteed onions until thickened.

5.) Add chicken broth & milk, stirring constantly until thickened.

6.) Add spices and meat to the broth mixture.

7.) Mix in tender vegetables and stir until combined.

8.) Pour half of the mixture (heaping, if necessary) into each pie crust.

9.) Cover with lattice pie dough or prepared stuffing.

Makes 2 pies. Serves 10-12.

Apple Pie

 Best apple pie recipe ever!! The lattice crust is perfectly caramelized and crisp.

Ingredients:
Pie crust
8 apples (peeled, cored and sliced)
1/2 C butter
3 Tbps flour
1/4 C water
1/2 C sugar
1/2 C brown sugar

Directions:

1.) Prepare apples and place (mounding) in pie crust.

2.) Complete lattice crust on top of the apples.

2.) Melt butter in a saucepan.

3.) Add flour and continuously stir as it thickens.

4.) Mix water, sugar and brown sugar into mixture and heat til boiling.

5.) Allow to simmer 2 minutes.

6.) Immediately pour butter/sugar mixture on top of lattice. Pour slowly so mixture does not run off.

7.) Bake at 425 for 15 minutes. Then reduce to 350 for 35 minutes.

Serves 8-10.

Thanksgiving Turkey Rub

Every year I go scrounging around looking for this delicious rub recipe, so I'm finally getting it on here to make my life easier! I've been using this turkey method (this rub + oven baking in a turkey bag) for over 10 years, and I'll never make one any other way. It's easy, moist for days, and... did I say delicious?

Ingredients:
3/4 C olive oil
3 Tbsp minced garlic
2 Tbsp fresh rosemary

1 Tbsp fresh basil

1 Tbsp Italian seasoning

1 tsp black pepper

salt to taste

Directions:

1.) Mix above ingredients in a liquid measuring cup.

2.) Prepare the turkey bag according to the directions on the box.

3.) Place the turkey in the bag, and place the bag in the roasting pan.

4.) With the turkey lying on it's back, use your hand to separate the turkey's skin from the meat throughout the entire turkey (yep, up to your elbows).

5.) Stand the turkey on it's neck and pour about half of the mixed rub into one side (left vs right) of the turkey, between the skin & meat. With your hand, massage the oil and herbs into the meat. Be sure to get the legs and wings.

6.) Repeat with the other side of the turkey.

7.) Tie up the bag & slide it in the oven. Be ready to enjoy the best turkey of your life in a couple of short hours!

Chicken Curry

I'm a curry lover, but this one is exceptional! I think it's the apples that make this one deliciously sweet and hearty.

Ingredients:
2 Tbsp butter
2 C apples, chopped
2 C celery, chopped
1 C onion, chopped
2 clove garlic, minced
1 1/2 tsp salt
4 Tbsp cornstarch
6 tsp curry powder
1 1/2 C chicken broth
4 C milk
4 C chicken, cooked & shredded
1 jar chutney

Directions:
1.) Melt butter in dutch oven.
2.) Saute apples, celery, onion and garlic until soft.
3.) Separately, mix salt, cornstarch, curry powder and broth.
4.) Add broth mixture into dutch oven and stir.
5.) While stirring, heat until mixture begins to thicken.
6.) Add milk and allow to further thicken, stirring frequently.
7.) Add chicken and half jar chutney (reserve other half for serving).
8.) Allow to simmer until desired thickness.
9.) Prepare rice and any other desired toppings (coconut, raisins, slivered almonds).

Serves 8.

Chicken & Dumplings

Best chicken & dumplings I've ever eaten! Any veggies will do - sweet potatoes, carrots, celery, mixed veggies from the freezer, or any combination of your favorites. For the chicken - I like to grill the day before so it's cold when I'm cutting/shredding it. It's the thyme (fresh or dried), black pepper, and evaporated milk that makes this recipe the best, so don't cut these out!

Ingredients:
6 Tbsp butter
1 C onion
4 cloves minced garlic
2 C chopped veggies
3 Tbsp flour
12 oz (1 can) evaporated milk
32 oz (4 C) chicken stock
4 C shredded cooked chicken
1 Tbsp fresh thyme (or 1 tsp dried thyme)
2 tsp freshly cracked black pepper
salt, to taste
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2 C flour
1 Tbsp + 1 tsp baking powder
1 tsp freshly cracked black pepper
1/2 tsp salt
1 Tbsp fresh thyme (or 1 tsp dried thyme)
3/4 C whole milk
4 Tbsp butter, melted

Directions:
1) In dutch oven, melt butter. Add onion, garlic, and veggies.
2) Saute on medium heat for about 10 min, until slightly softened.
3) Add flour and cook for 2 minutes, stirring constantly.
4) Add evaporated milk and chicken stock. Stir.
5) Add chicken, thyme, pepper, and salt.
6) Allow to simmer, uncovered, while making dumpling dough.
7) In separate bowl, mix flour, baking powder, pepper, and salt.
8) Make well in dry ingredients.
9) Pour milk and melted butter in well.
10) Stir until just combined. Do not overstir.
11) Give chicken mixture a final stir & drop heat to lowest setting.
12) Using a small cookie scoop, drop batter onto the surface.
13) When surface is covered and all dough as been used, gently press dough with spoon so each dumpling gets "wet" with chicken mixture. They will pop back to the top.
14) Cover and allow dumplings to cook for 10-15 minutes.
15) Serve hot after dumplings are cooked through.

Serves 6-8.

Strawberry Freezer Jam

Ingredients:
4 C strawberries (hulled and pureed)
3 C sugar
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 C water

Directions:
1.) Prepare containers for storage in freezer/fridge.
2.) Mix sugar and pectin in large saucepan. Stir in water.
3.) Bring to boil on medium-high heat, stirring constantly.
4.) Boil and stir 1 minute.
5.) Remove from heat and add strawberries.
6.) Stir 1 minute or until well blended.
7.) Immediately - Fill all containers to within 1/2 inch of tops.
8.) Let stand at room temperature 24 hours.
9.) Store in refrigerator up to one month or freeze up to 1 year.