NUTTY BUDDY PEANUT BUTTER PIE

8 Little Debbie Nutty Bars

4 tbsp melted Butter

1 cup Peanut Butter

8 oz softened Cream Cheese

1 cup Powdered Sugar

8 oz package Cool Whip thawed

Place Nutty Bars in a food processor and pulse until they’re small crumbs.

Add the melted butter and stir with a fork to combine.

Press into a pie pan and place it in the fridge while you finish the rest of the pie.

Combine peanut butter and cream cheese and beat until it’s combined.

Add the powdered sugar and beat until smooth.

Fold in whipped topping.

Pour into the crust and smooth the top. Refrigerate 2-3 hours or overnight.

***if you want garnish, chop up more nutty butter bars to sprinkle on top!

THREE BERRY PIE

Double pie crusts

1 cup fresh strawberries, halved

2 cups fresh raspberries

1-1/2 cups fresh blueberries

      (can sub 4-4.5 cups frozen berries)

¾ cup white sugar

1/3 cup cornstarch

Line a pie pan with one crust.

1. In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.

2. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.

3. Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.

4. Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.

5. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

EASY TURKEY GRAVY

Yields: 7 cups

5 cups turkey stock with pan drippings, fat skimmed off

1 (10.75 ounce) can condensed cream of chicken soup

1 teaspoon poultry seasoning

1/2 teaspoon black pepper

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/3 cup butter

1/3 cup all-purpose flour

1. Make a roux with the butter and flour. Add the stock and bring to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. If you have a gravy starter packet that came with your turkey, pour it in now. 

2. Reduce heat to low, and let simmer.

3. If needed thin with milk.

PERFECT TURKEY & HOW TO THAW & CARVE

Thawing turkey in the refrigerator is recommended. If short on time, you may thaw the turkey in cold water in the original wrapping, making sure the water is changed every 30 minutes to keep the turkey surface cold.

REFRIGERATOR TURKEY THAWING TIME:

8-10 lb. turkey = 2-3 days

12-16 lb. turkey = 3-4 days

16-20 lb. turkey = 4-5 days

20-24 lb. turkey = 5-6 days

PERFECT BRINED TURKEY

THE BRINE:

1 (12-18 pound) whole turkey, neck and giblets removed

1.5 cups kosher salt

1 gallon chicken stock (16 cups)

1 TBL dried rosemary

1 TBL dried sage

1 TBL dried thyme

Place the bird in a large stock pot. (I usually put it in a roasting bag inside the stock pot). Mix salt, stock, rosemary, sage, thyme and cover the bird with brine mix. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 24 hours.

TO COOK THE BIRD:

½ cup butter, softened

¼ cup butter, softened

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

1 lemon quartered (optional) 

2 sprigs fresh thyme (or 1 tsp dried)

1 bay leaf

1 cup chicken stock

¼ cup butter (after foil is removed)

Preheat oven to 350 degrees F. Thoroughly rinse the turkey, and discard the brine mixture.

Pat dry. Rub ½ cup softened butter under and over the skin.

Place breast side up on a roasting rack or in a roasting bag, in a shallow roasting pan.

Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, lemon, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan or in bag, and cover with the 1 cup chicken stock. Cover tightly with foil if not using a roasting bag.

Roast for 2/3 of the total cooking time (see chart below). Take off foil or cut open the bag and peel back. Brush or rub with ¼ cup butter.

Roast for the remaining 1/3 of the cooking time until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Allow the bird to stand about 30 minutes before carving. Use the drippings to make the best gravy (recipe below)!

ROASTING TIMETABLE:

Turkey Weight            Total cook Time               Remove foil after

8 to 12 pounds           2-3/4 hours to 3 hours     1 hr. 45 min to 2 hours

12 to 14 pounds         3 to 3-3/4 hours              2 hrs. to 2 hr. 30 min.

14 to 18 pounds         3-3/4 to 4-1/4 hours        2 hrs. 30 min. to 2 hr 50 min.

18 to 20 pounds         4-1/4 to 4-1/2 hours        2 hrs. 50 min. to 3 hours

20 to 24 pounds         4-1/2 hours to 5 hours     3 hrs to 3 hrs. 15 min

24 to 30 pounds         5 to 5-1/2 hours              3 hrs. 15 min. to 3 hrs. 45 min.

Turkey is done when the meat thermometer inserted in the breast reads 170° F. and 180°F. when inserted deep in the thigh, not touching the bone. Juices should be clear.

HOW TO CARVE A TURKEY:

Use a long, sharp carving knife and meat fork to prevent the turkey from moving. Carve on a cutting board. Allow the turkey to stand 15 to 20 minutes after cooking before carving.

Remove the plastic clasp holding the drumsticks together.

Hold the end of the drumstick. Cut through the joint between leg and body. Remove the entire leg by pulling out and back. Serve whole or cut through the joint of the thigh and drumstick.

Make a long, horizontal cut into the breast just above the wing. Insert a meat fork in the top of the breast.

Starting halfway up the breast, carve thin slices down to the horizontal cut.
Continue to carve thin slices, starting at a higher point each time.

Repeat steps on the other side of the turkey.

THANKSGIVING MENU IDEAS

MAIN:

Perfect Brined Turkey**

APPITIZERS:

Veggie Tray

Turkey Cheese Ball

SIDE IDEAS:

Stuffing

Perfect Mashed Potatoes 2 Ways** 

Easy Turkey Gravy**

Glass Block Jello**

Rolls

Cranberry Sauce**

VEGGIE IDEAS:

Corn

Carrots & Cranberries

Bean
Green Salad
Bacon Cheddar Green Bean Casserole**

PIES & SWEETS:

Perfect Pumpkin Pie**

Apple Pie in a Bag**
Three Berry Pie**
Nutty Butter Peanut Butter Pie**
Butterfinger Pie**

**Recipe on Blog

SUPER GOOEY CHERRY CHOCOLATE CHERRY COOKIES

1/2 cup (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

4 ounces semisweet chocolate, chopped

1 cup packed light brown sugar

1 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

2 tablespoons buttermilk

1 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

11 ounces (1 bag) semisweet chocolate chunks

1 cup dried cherries

Preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)

Put the butter and both chocolates in a medium microwave-safe bowl. Heat 1 minute then stir. Repeat in 30 second intervals until just melted together.

Stir the light brown, granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs one at a time and stir. Add buttermilk and beat vigorously until thick and glossy.

In another bowl, sift together the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using. This is a very very THICK batter.

Drop the batter in heaping tablespoons onto baking sheets.

Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.

Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.

I used medium cookie scoop cooking for 13 minutes and they were perfect! Made 4 1/2 dozen!

CROCK POT MEXICAN CHICKEN SOUP

1 1/2 pounds boneless/skinless chicken pieces

15.5 ounces chunky salsa

15 ounces chicken broth

8 ounces Monterey or Pepper Jack cheese

Place chicken, salsa and broth in a crock pot.

Cook on low 6 hours or high 4 hours.

Remove and shred chicken.  Return shredded chicken to the crock pot.

Add cheese.  Cook on low 2 more hours or on high 1 more hour.

Serve as is for a low carb meal.

OPTIONAL TOPPINGS

Crushed tortilla chips

Sour cream

Avocado

Cilantro

Lime wedges