Cranberry Apple Pie

During all the Fall and Thanksgiving festivities I discovered I had a TON of apples left over. Not sure why I bought them in the first place...I think I wanted to make pumpkin fruit roll ups, but because those take 8 hours that didn't happen. Regardless, I needed another dessert for Thanksgiving dinner. So I thumbed through my recipes and found this one. It actually tasted really good...even though hardly anyone touched it :(

(Side note...I always have trouble spelling dessert I tend to spell it desert. I have to remember it has 2 s's because dessert is EXTRA special!)

This would be a great recipe for a Christmas family gathering too. Cranberries are a really popular winter food and decoration, so utilize them the next time you cook! I'll try to get some cranberry crafts and decorating out soon.

Cranberry Apple Pie
1 1/2 cups plus 1 tablespoon sugar
1/2 cup 100% cranberry juice
1 1/2 cups cranberries (about 8 ounces)
2 pounds Granny Smith apples, peeled, cored, thinly sliced
1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced
2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
2 Butter Pie Crust Dough disks
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon milk
Pinch of ground cinnamon
Vanilla ice cream (optional but delicious!)

Directions

Step 1: Stir 3/4 cup sugar and juice in saucepan over medium-high heat. Add cranberries; bring to simmer. Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes. Cool.

Step 2: Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and 3/4 cup sugar in large bowl to blend.

Step 3: Preheat oven to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. (You could also use a frozen pie crust here instead if you want) Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1 inch. 

Step 4: Spread cranberry mixture over crust bottom. Top with apple mixture; dot with butter. 

Step 5: Roll out second dough disk on floured surface to 13-inch round; drape over apples. Trim overhang to 1 inch. Press crust edges together to seal; crimp. Cut 1-inch hole in center. (I didn't do it this way I did more of a makeshift lattice pie crust). Feel free to do it however you want!

Step 6: Brush crust with milk. Mix remaining 1 tablespoon sugar and pinch of cinnamon in small bowl; sprinkle over crust.

Step 7: Bake pie 15 minutes; reduce oven temperature to 375°F and bake until crust is golden, about 50 minutes. Transfer to rack; cool at least 2 hours.

The Juiciest Turkey you will ever eat!

Ok guys... I really can't believe I am even sharing this with you, but it's SO good I just couldn't resist. I have made it a couple of times now and it has been a hit every time. When I first decided I would tackle a turkey I didn't just do a basic simple recipe...no no I thought I would pull out the big guns and follow a recipe from Bon Appetite. While that may not have been my best idea IT TURNED OUT GREAT!!!!! And I had never even made a turkey before!

It wasn't dry...it was pretty to look at....and it smelled amazing. Most importantly it's truly not as difficult as it seems. It's mostly just time consuming. If you decide to try it out for Christmas, let me know beforehand and i'll give you some extra pointers. If you make it people will be asking you to make it year after year.

So what scares you most about working with a turkey? Overcooking it? Touching it? Pulling out the insides? Lighting your kitchen on fire? My biggest concern was touching the guts, but you just gotta do it. It's really not as bad as you think because most places have already done the worst of it for you.

Before I give you the recipe please note that this needs to brine 2 DAYS! before your meal. So you need to add extra time to that for thawing.

Herb Roasted Turkey W/ Apple Cider Gravy

Brining

• 8 quarts cold water
• 2 cups coarse kosher salt
• 8 large fresh or dried bay leaves
• 2 tablespoons black peppercorns
• 2 tablespoons whole allspice
• 1 16- to 17-pound turkey; giblets removed, neck reserved

Herb butter and gravy

• 3 tablespoons minced fresh Italian parsley
• 3 tablespoons minced fresh thyme
• 3 tablespoons minced fresh sage
• 3 tablespoons minced fresh marjoram
• 1 teaspoon minced fresh rosemary
• 1 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

• 4 cups low-salt chicken broth
• 2 cups apple cider
• 3 tablespoons all purpose flour
• 1/2 cup whipping cream
• 2 tablespoons Calvados (apple brandy) or other brandy

Roasting

• 2 large Granny Smith apples, quartered, cored
• 2 large onions, quartered

• 1 cup apple cider

To brine the turkey: 
    ***Note this part needs to be done 2 days ahead

Step 1: Line extra-large pot with brining bags if you can find them (this is the easiest, but you can use two roasting bags or trash bags instead).

Step 2: Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. 

Step 3: Add 1 quart cold water and cool to lukewarm. When it has cooled some pour it into your bag(s) and mix in remaining 6 quarts of water. 

Step 4: Wrap turkey neck and refrigerate (I throw it away and don't use it, but do what you want!). 

Step 5: Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. 

Step 6: Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.

Step 7: (This should happen the night before your meal). Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.

For herb butter and gravy:
   ***This step happens the day of your meal

Step 1: Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.

Step 2: (I, personally, would wait and do this after you have the turkey in the oven.) Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. 

Step 3: Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. 

To roast the turkey:

Step 1: Position rack in bottom third of oven and preheat to 350°F. 

Step 2: Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. 

Step 3: Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. 

Step 4: Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. 

Step 5: Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan (if using).

Step 6: Roast turkey 1 hour. Baste with 1/2 cup apple cider. (***NOTE: I am EXTRA generous with both the herb butter and the cider)

Step 7: Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). 

Step 8: Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Step 9: Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. 

Step 10: Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.

Hooray!!!!! When you make it all the way through you should be super super proud of yourself!

Comfort food - Chicken Pot Pie

It's finally starting to get cold outside! Forecast for Lubbock on Friday and Saturday is rainy and freezing. PERFECT nights for making homemade chicken pot pie. A big bowl of it snuggled up on the couch in sweats and blankets sounds like a great way to spend my weekend....we will just leave out the part involving outlines and study guides.

I use to think those individual frozen pot pies were god's gift to earth, but now that I have made chicken pot pie from scratch there really is a huge difference. The homemade kind is significantly better. This particular recipe may seem like a lot, but it's really not to difficult once you get going. Just take the time to read the recipe once or twice before you start so you know what to expect as you start cooking. This recipe from martha stewart and there are a lot of ingredients, but don't let that scare you! Putting it altogether isn't too difficult you just have to be paying attention and ready to add things. If making the crust concerns you just buy a frozen pie crust and put it over the filling, but make sure to poke some holes in it!

Chicken pot pie

For the Crust

1 1/4 c. all purpose flour

1/2 tsp. salt

1/2 c. (1 stick) chilled unsalted butter,

 cut into 1/2 inch cubes

3 Tbs. (or more) ice water

1 egg yok, whisked to blend with 1 tbs. water (for glaze)

For the Filling

7 Tbs. butter, room temperature, divided

5 Tbs. all purpose flour

2 Tbs. olive oil

8 oz. assorted mushrooms 

(I think mushrooms are gross so i leave these out)

1 c. chopped onion

1 c. 1/2" celery cubes

1 c. 1/2" cubes peeled carrots

1 1/2 Tbs. chopped thyme

1 garlic clove, minced

1 c. dry white wine

2 1/2 c. (or more) low-salt chicken broth

5 cups coarsely chopped or torn roast chicken (skin and bones removed)

1 1/2 c. frozen green peas

1/2 c. whipping cream

1/2 c. chopped italian parsley

***Note...I just bought a roasted chicken from the grocery store. They generally have some already cooked that sit in a little heated area. And I tore that up instead of cooking my own. At market street I recommend the herb roasted one.

Crust

step 1: Blend flour and salt in processor. Add butter and blend, using on/off turns until mixture resembles coarse meal.

Step 2: Add 3 Tbs. ice water, blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. 

Step 3: Gather dough into ball, flatten into rectangle, wrap in plastic and chill at least 1 hour but up to 1 day

Step 4: Preheat oven to 425 degrees. Line baking sheet with parchment. Roll out crust on floured surface to 12x8 in rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet and pierce each rectangle with a fork

Step 5: Brush rectangles with egg glaze and bake until light golden (about 15 min). Let cool

these are crust pieces you will eventually lay on top of filling

Filling

Step 1: Mix 5 Tbs. butter and flour in small bowl until smooth.

Step 2: Melt 2 Tbs. butter with oil in large wide pot over medium high heat. Add mushrooms, onion, celery, and carrots and saute until vegetables start to soften and brown for about 10 minutes. Add thyme and garlic, stir about 3 minutes. Add wine and boil until almost evaporated about 3 minutes. Add 2 1/2 cups chicken broth and bring to a simmer.

Step 3: Add butter/flour mixture 1 tbs. at a time whisking until incorporated and mixture boils. Reduce heat and simmer until sauce thickens, stirring often, about 5 minutes.

Step 4: Stir in chicken, peas, cream and parsley and bring to simmer. Season with salt and pepper.

Step 5: Preheat oven to 425 degrees. Transfer filling to a 13 x 9 in baking dish and carefully place crusts atop filling

Step 6: bake until heated through, about 20 minutes. 

Ta-Da!!!!! It's yummy I promise! Good Luck cooking!

P.S. It's only a mere 26 days till Christmas!!!!!!

Thanksgiving Wreaths!!!

I cannot tell you how much school work I needed to do this weekend.....and instead pretended I was Martha Stewart. I can't help it that's my true ambition in life. Sometimes I wonder why I didn't just go to school to get an M.R.S. degree :)

So there are two different wreaths and neither one is very difficult.

Wreath #1: Fabric Wreath w/ Wire Hanger

    What you'll need:

• Wire Hanger
• Fabric in whatever colors you want
• cut these into various widths but all should be about 7" long
• I bought 2 yards of brown, and 1 yard each of red, orange, and yellow
• This ended up making about 3 wreaths
• Some ribbon
• Tape       

   First: Undo your hanger until it's as straight as you can make it. Then bend it into a circle shape so the two ends overlap some. Then use some packing tape to secure the ends together. (You will hide this with ribbon later.)

   Second: Take a strip of the fabric and tie it in a knot around the wire and push it up to the tape. (I did one at a time on each side so that my pattern was roughly symmetrical all the way around.) For this particular wreath I did three brown strips then all the colors then three brown strips......all the way around. You can always replace some strips or just add ribbon as you go to give it a little bit of shine. 

   Third: As you go along make sure you are pushing the knots tightly together so your wreath is as full as possible!!!

   Fourth: Take some fat ribbon and wrap a couple inches over the tape to hide it. You can secure it with some tape or secure it with the large piece of ribbon you put over it to create a hanger. Hmm... this step sounds complicated and i'm not good at explaining it. You can really be as creative as you want with this step to hide the tape and to create your hanger. I used the brown ribbon to hide the tape and to secure it. Then I used colorful ribbon for a bow up top. 

   Fifth: You can add things like turkeys or leaves if you want anything to give your wreath a little flair! Just make it your own and have fun with it!

Wreath #2: Styrofoam and Tissue Paper!

    What you'll need:

• 1 Styrofoam ring
• Tissue paper in whatever colors you want
• scissors or a knife
• Glue

First: Cut up your tissue paper into 5x7" squares. I would cut up a bunch of these first so you can keep working without having to stop and start again.

Second: Using your scissors or knife, poke holes into the ring. I poked one hole at a time to make sure they were close enough together. You want the holes to be close enough to make the wreath full, but not so close it looks cramped. Mine ended up being 3/4 to 1" apart. 

Third: Fill the hole with glue. You can use elmer's glue or a glue gun. 

Fourth: Grab the tissue paper square from the center and fluff up the edges. I twisted the bottom part where I grabbed so it fit into the hole better.

Fifth: put the tissue into the glue filled hole and press down so it's firmly in there. Then fluff up the tissue paper that's sticking out!

You'll need to do the top of the ring and the outer edge. I didn't do the center because I might put it around a hurricane with a candle instead of hanging it. You could try doing the inner part of the ring, but if you use it as a wreath it might make it so full you can't even tell what it is!

I originally saw this DIY as a pink wreath for a girls room, so don't limit it just to Thanksgiving!!!

If you make one let me know how it goes!

Rice Krispie Pumpkins!

Talk about the simplest cutest thing you can make! I made them for a Halloween party and they probably went the fastest. The picture isn't great because I couldn't get a picture of one before they were all gone!

Just for the record this was not the prettiest pumpkin of the patch!

To make these just make a batch of rice krispies. (I made a double batch because it was for a large group.) After you stir in the cereal add orange food coloring as you mix everything together. When everything is mixed and the color you want, you'll need to let them sit for a little bit before molding them into pumpkin shapes...if you don't it will be super messy!!!!!! They will end up covering your hands like gloves instead of forming shapes. When the krispies have cooled (but are still warm enough to mold) start shaping them and put them on a cookie sheet. 

Next, unwrap a bunch of tootsie rolls and zap them in the microwave for 15 seconds, so they melt ever so slightly. This way you can push them into the tops of the pumpkins and they will stick. 

Finally, get some green gel paste or icing and pipe little vines along the top! If you have extra time you can make jack-o-lantern faces too!

They are yummy, easy, and so fun!

Thanksgiving Sandwiches

So I really couldn't wait for Thanksgiving....so I had baby thanksgiving early!

One of my friends took me to this place in New Jersey called Hink's Turkey Farm, where I had the BEST thanksgiving day sandwich EVER!!!!! Needless to say I've been craving it all the time, but I just felt so wrong making the necessary ingredients before Thanksgiving. Well no more, now that I've done it I will be making these sandwiches in the summertime too!

The sandwich is exactly what you think it is....turkey on a roll, with gravy, cranberry sauce, stuffing and whatever else you want to add!

I highly recommend the pepperidge farm herbed stuffing if you are making this a weeknight dinner and don't have time for whatever stuffing you usually like to make. I also used Kaiser rolls and was told that it made the sandwich.  Don't have time to make a turkey? Just run down to your neighborhood BBQ restaurant and get some turkey. I got a pound for 3 people and that was plenty!

Now in making the sandwich there is a lot to consider because you don't want it to topple over. I pressed the bread down so the turkey sits inside the "dent" and you have a flat surface for layering ingredients. Then You go stuffing, cranberry sauce and gravy last so it drizzles over all the ingredients...Yeah i've put a lot of thought into this!

You can always do this with your Thanksgiving leftovers too! It's so easy and absolutely delicious.

The pictures of the sandwiches didn't come out but here are some of the ingredients....

P.s. I misspelled sandwich every single time I wrote it and had to go back and fix them all...probably need to go back to 3rd grade