Turkey Pot Pie (sort of)

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 4 tablespoons flour
• 4 cups chicken bouillon (4tsp with 4 cups water as package says)
• 2 big red potatoes, peeled and diced
• 2 cups shredded turkey
• 2 tablespoons chopped parsley
• 1/2 cup corn
• 1 package of cresount roll dough
• 1/4 tsp black pepper
• salt to taste
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp garlic seasoning

Directions

Preheat oven to 350 degrees F.

Melt butter in a pot and cook chopped onion until tender put in a pinch of salt. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken bouillon, and spices and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and corn. Pour mixture into a 9x13 pan. Top with unrolled crossaunts, cook for about 15 minutes or until the crossaunts are light brown and done.

Apricot Jello

Because we all know jello is the best part of Thanksgiving...

1 - 8oz package cream cheese

2 - small apricot jello

1 - can crushed pineapple

1 - cup hot water

1 - 12 or 16 oz coolwhip

1 - cup chopped nuts (pecans or walnuts)

In a saucepan, mix water, jello and pineapple over medium heat. Simmer for 10 minutes. Take off stove and cool slightly. Mix in softened cream cheese (if cold then warm slightly in microwave) with beaters. Put in frige or freezer (my usual choice but do not let freeze and stir it occasionally) till thickened like jello. Mix in coolwhip and nuts. Pour into serving bowel and refrigerate.

(from mom)

Chicken with Lemon and Olives

1/4 cup orange juice

1/4 cup lemon juice

3 tbsp olive oil

2 tbsp honey

1/2 tsp ground cumin

11 fresh garlic cloves chopped in large pieces

4 bone in chicken thighs skinned

6 boiler onions peeled and halved with roots still intact (could use 3 small onions quartered)

1/2 tsp salt

1/2 tsp pepper

about 20 green olives cut in half

1 lemon (sliced all the way through NOT in wedges)

1/4 cup chopped parsley

1. Preheat oven to 400

2. Combine first 7 ingredients; and marinate for 30 minutes

3. Pour marinade in a 9x9 baking dish and put in oven doesnt matter if its preheated yet.

4. Heat large frying pan up at med high then place chicken on it (no oil or anything) cook 3 minutes on each side or until it is browned. put aside and put the onions in the pan to brown the edges so they are looking good (they do NOT need to be cooked through)

5. Put chicken in 9x9 pan, as wells as onions, lemon slices, olives, sprinkle with salt and pepper. Arrange it nicely.

6. Bake for 35 minutes

7. Eat (the parsley is for the table in case someone wants to sprinkle some on their dish)

I made it with brown rice and it was amazing. Although right now I do have a fondness for green olives and garlic. Oh and it is potent smelling.

Sun-dried Tomato Tilapia

Ingredients

· k 4 tablespoons olive oil

k f 1 tablespoon of crushed garlic

k 1/2 tsp fennel seeds

· 1 1 small white onion, thinly diced

· 1 1 pinch of thyme

k 1 pinch of rosemary

k 2 strips lemon peel (make them big so you can pick them out when eating)

k 1/2 tsp crushed red pepper

·k 1/ 3 cup black olives

· 1/ k 2 cup roughly chopped sun-dried tomatoes

k 2-3 Tilapia fillets

k Salt and pepper

Directions

Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic for about 30 secs. Then put in the fennel and onions and cook until brown and tender, about 5 minutes. Add the thyme, rosemary, lemon peel, crushed pepper, olives, and tomatoes. Season with salt and pepper and cook about 3 minutes more. Set aside covered.

Add the remaining olive oil to the skillet over high heat and sprinkle the tilapia with salt and pepper. Cook until it looks about cooked through 1/2 way. Turn the fish over and cook another 2 minutes, until just firm and not see through. Put the tomato mix on top of the fish and serve.

Pick me up Chicken.

With all the fresh ingredients its perfect to make when you have a cold or sore throat.

1 lemon

1 tbsp. grated fresh ginger

1/2 tsp salt

2 Tbsp Honey

1 Tbsp soy sauce

4 chicken thighs with skin and bone

1 tbsp olive oil

Sliced green onions and lemons.

1. Finely grate the peel from the lemon and put in a bowl with the ginger and salt. Mix. Juice the lemon and put juice in a separate bowl with soy sauce and honey and 1 tbsp water.

2. Rub lemon peel mixture underneath the skin of the chicken. Keep skin on. In a large frying pan heat the oil on med. put the chicken on skin side down for 7 minutes. Turn chicken over, add soy sauce mix over chicken and cook covered for 17 minutes or until chicken is no longer pink.

3. Put chicken on table, may top with green onions, lemon, and some of the pan drippings. I like to serve it with rice and squash/zucchini.

This was awsome and I'll definitely be cooking it again. Everyone loved it even the babes.

Recipe based on one from Better Homes and Gardens Magazine September 2010 Called Lemon Ginger Chicken Highs. Slightly modified by me.

Apple Butter Crock Style

CROCK POT APPLE BUTTER

Approximately 3 lb. apples 1/2 cup honey 1/4 cup brown sugar 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. cloves Dash of salt 1/2 apple cider 100% juice Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency. If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching. Store in refrigerator for up to 6 weeks. Freeze for longer storage. To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes. Base Recipe found on Cooks.com on 11/1/10 Revised be me.

Artichoke Soup

butter 1/4 cup

onion 1 large, finely chopped

carrot 2 large peeled and grated

celery 2 sticks, finely chopped

flour 2 tablespoons

chicken broth 2 1/2 cups

milk 1 3/4 cups

Mexican blend cheese 2 cups grated (you may use your favorite cheese here as long as it is mild)

artichoke hearts 2 1/2 cups cut in large bite size pieces

1. put top 4 ingredients in a large pot and saute till soft. You may want to stir frequently as butter has a tendency to burn.

2. Put flour in and mix saute for another minute

3. Add in milk and broth, bring to a simmer

4. Add cheese and stir till melted

5. Add the artichokes and simmer till everything is nice and hot.

Serve and enjoy.

Eggplant Parmesan

This is my easy (non egg) version

Peel one good sized eggplant or 2 small ones depending on what size of pan you want to use. Cut 1/2 inch slices so you have big round circles. Heat a small amount of olive oil in pan med high heat. Place eggplant in a single layer in the oil. (Eggplants are like sponges and will soak up the oil. If you want firmer and less oily use less oil.) Cook about 4 minutes sprinkle the other side with olive oil then turn them over to cook about another 4 minutes or until eggplant is soft. Place eggplant in 8 X8 pan or larger. Sprinkle with Parmesan cheese. Top with spaghetti sauce used from my previous recipe. Cover everything; I'm pretty generous with this. I like a little more spice so I sprinkle red pepper flakes on top of this. (Just a little) Then you sprinkle more Parm cheese to cover the top. Cook on 350 for 30 minutes or until cheese is melted and sauce bubbling.

Eat.

My Spaghetti/Pasta Sauce

**I like the sauce to be chunky so if you dont cut or puree the veggies more. Also the spice amounts may not be exact. I go heavy on them and usually add more! If your anti spice use 1/2 the suggested amount.

1 med yellow squash

1 med zucchini

1 large onion

6 cloves of garlic minced

3 tablespoons of Olive oil

7 large tomatoes

2 Tlbs parsley

1 Tlbs basil

1/2 tlbs oregano

1/2 tlbs marjoram, crushed

small handful of sugar (maybe a 1/4 cup)

Salt to taste (I put in a lot maybe a tablespoon)

1 tsp black pepper

Optional: Crushed red pepper flakes are good but a little spicy.

Noodles of your choosing.

Cut one yellow squash and zucchini in slices and one large onion. Put in pan with about 3 tablespoons of Olive oil. Cook until tender stirring occasionally.

Stir in minced garlic, 4 pureed tomatoes, 3 chopped tomatoes, spices, sugar, salt, pepper. Bring it to boiling, cover and reduce heat for 30 minutes. Then uncover and cook till desired constancy.

During this you cook your pasta. Serve sauce over pasta. I try to save some for my Eggplant Parmesan.

Fall of the Bone BBQ Ribs

Honey BBQ Ribs

Serves 2-3

For Gas Grill

By Bren McRae

Ingredients:

2-2 ½ pounds of Baby Back Ribs

3 cups of hickory wood chips ( Also need two sheets of tin foil)

2 tablespoons of olive oil

1 teaspoon onion powder

1 teaspoon of Garlic Salt.

1 teaspoon of Salt

¼ teaspoon of cayenne pepper

¼ cup apple vinegar (White vinegar works well to)

1 Bottle of your favorite bbq sauce. (Recommend Tony Romas honey bbq)

Directions:

Mix the Onion powder, Garlic salt, Salt and cayenne pepper together in a bowl. Boil water; add ribs, half of the seasoning and the vinegar. Boil the ribs for 25-30 minutes until meet is tender. While the ribs are boiling you will need to wrap the wood chips in two separate tin foil wraps and leave the ends open to let the smoke out, make sure you only use one layer of tin foil. Lift up the cooking grate in your grill and place the tin foil wraps on both sides of the grill directly on the heat source. Put the grate back on and fire up the grill on high. In about 15 minutes you should start seeing smoke. This should be about the same time your ribs are done boiling. Before grilling the ribs, brush the olive oil on both sides and then do the same with the remaining seasonings. Turn the grill down to medium heat and grill the bone side down for 15 minutes. The last five minutes generously brush on the bbq sauce.