Recipe

  • Thanksgiving Recipe: Hugs & Kisses Cheesecake

    The best for last…..yes dessert!  I love dessert, pretty much any type of sweet is good with me!  I started making this chocolate chip cheesecake about 10 years ago.  Not sure where we got the recipe from but it has been a hit at many events.  If you are looking for something delicious but different for the Thanksgiving dessert try this one out.

    Hugs & Kisses Cheesecake:

    • 2 – (3 ounce) packages of Cream Cheese, softened
    • 1 (14 ounce) can of Sweetened Condensed Milk
    • 1 Egg
    • 1 teaspoon Vanilla Extract
    • 1 cup mini Chocolate Chips
    • 1 teaspoon Flour
    • 1 prepared Chocolate Graham Cracker Crust (8 or 9 inch) OR make your own with 2 cups of Oreo Cookies and a tablespoon of melted butter.
    • Hershey’s Hugs & Kisses (optional on top as decorations)

    Preheat oven to 350 degrees.  Mix cream cheese until fluffy; slowly beat in the Sweetened Condensed Milk until smooth.  Add egg and vanilla and mix well.

    Toss chocolate chips with flour and stir into cream cheese mixture.  Pour into the crust.

    Bake for 35 minutes or until the center springs back when lightly touched.  Cool completely.

    Optional – Chocolate Glaze:  Heat 1/2 cup of mini chocolate chips and 1/4 cup whipping cream in a saucepan over low heat.  Stir until thickened and smooth.  Immediately spread over cooled cheesecake.

    Optional – Decorate the edges of the cheesecake with chocolate shavings and / or Hershey’s Hugs & Kisses.

    Once complete refrigerate until ready to serve.  Serve chilled.

    Picture courtesy of Tastebook!

  • Thanksgiving Recipe: Mandarin Avocado Tossed Salad

    We all have a recipe for the Green Bean Casserole and other family favorites.  I am going to share a Salad Recipe for a side dish at Thanksgiving dinner.  We adopted this recipe several years ago thanks to Taste of Home!  It has a mix of colors, shapes and textures that the everyone enjoys.  The whole family, including the kids, love this delicious salad.  Sometimes with add in halved grapes for an extra touch to the salad.

    Mandarin Avocado Tossed Salad:

    • 1/2 cup Sunflower Kernels
    • 1/2 cup slivered Almonds
    • 2 tablespoons Butter or Margarine
    • 1/2 cup Vegetable Oil
    • 3 tablespoons Cider or Red Wine Vinegar
    • 1 tablespoon Lemon Juice
    • 2 teaspoons Sugar
    • 1/2 teaspoon Salt
    • 1/2 teaspoon ground Mustard
    • 1 Garlic Clove, minced
    • 4 cups torn Leaf Lettuce
    • 1 can (11 ounces) Mandarin Oranges, drained
    • 1 ripe Avocado, peeled & cubed
    • 1 to 2 Green Onions, chopped

    Directions:  in a small skillet, saute sunflower kernels and almonds in butter.  Cool. Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard and garlic; shake well.  In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower kernel mixture.  Drizzle with dressing. Serve immediately. Makes 6 to 8 servings.

    We usually prep everything the night before and add the dressing when you are ready to serve.  A wonderfully refreshing salad for any meal.

  • Thanksgiving Recipe: Hendrich & Kejr Family Dressing

    My Grandma Willa gave me the family recipe for the Hendrich & Kejr Dressing for our first Thanksgiving together as a couple.  You can do several steps the night before to save you some time on Thanksgiving day.  We have enjoyed a lot of wonderful meals and created many memories at Grandpa and Grandma’s.  Thankful for a family that celebrates together.

    • Cook Giblets with a little salt and pepper, 1/2 cup of onions, 1 stalk of celery in enough water to cover, until tender. (It works well if you do this piece the night before Thanksgiving).
    • In a large bowl put 12 cups of crushed dry bread crumbs, 1 tablespoon of poultry seasoning, 1 teaspoon sage, 2 tablespoon of caraway seed, add 1/2 cup melted butter.  Pour over the bread crumbs and stir.  (This can be done the night before as well).  If using seasoned bread cut back on seasoning all but the caraway seed.
    • Add 1 to 2 cups of hot broth and stir together. (You can use giblets for gravy use water or canned broth) stir together all of the above and add 4 eggs beaten lightly with 1/2 cup milk and stir into the above.  If dressing seems dry add more liquid. (You want it to be soft yet hold together slightly).
    • Sprinkle turkey inside and out with caraway seed.  Stuff bird and cook according to directions on the bird.  (You can bake separately as well if you choose).
    • A 10 to 13 pound young bird usually takes 3 1/2 to 4 hours to cook.  For gravy use chicken broth and drippings or Giblet broth and pan drippings.  I go either way.

  • Thanksgiving Recipe: White Cranberry Brined Turkey

    The turkey is a great part of the Thanksgiving dinner.  There are so many different ways to cook a turkey……smoke, bake, or fry.   If you are looking for delicious new way to cook the turkey try this one out.  We have tried several great recipes for the turkey.  I found this several years ago in a Ocean Spray booklet.

    • 128 ounces of White Cranberry Juice
    • 1 gallon of Water
    • 2 cups of Kosher Salt
    • 1 cup of Sugar
    • 2 tablespoons Whole Black Peppercorns
    • 8 cloves Garlic (crushed)
    • 8 Bay Leaves
    • 8 to 12 pound Whole Turkey

    Mix together all ingredients (except turkey) in a 13 to 14 quart stockpot until the salt and sugar are dissolved. Place the turkey in the brine.  Refrigerate turkey in the covered stockpot for 12 to 18 hours.  Discard brine.  Dry turkey with paper towels. Preheat oven to 325 degrees.  Roast unstuffed turkey for 2 3/4 to 3 hours or until internal temperature of the thigh reaches 180 degrees.

  • Thanksgiving Recipe: Cranberry Sauce

    You don’t have to eat your cranberry sauce from the can this year.  This is an easy and delicious recipe for making homemade cranberry sauce.

    • 1 cup of water
    • 1 cup of sugar
    • 12 oz of fresh or frozen Cranberries (rinsed & drained)

    In a medium saucepan bring the water and sugar to a boil.  Add cranberries and return to a boil.  Once boiling again reduce heat simmer for 10 minutes, stirring occasionally.  Pour sauce into a bowl, cover and cool completely at room temperature.  After it has cooled put it in the refrigerator until it is ready to be served.  You can garish with sliced oranges or herbs.  Makes 2 1/2 cups.

  • Recipe: Caramel Party Mix (Gluten Free Snack)

    In a conversation recently I realized that we have several acquaintances that have various food allergies.  A couple years ago my friend Ashley made this recipe for a Christmas gift and it was delicious.  With the Holidays and parties quickly approaching this is a great recipe for those who have a Gluten Free diet.  It has only 5 ingredients and easy to make.

    Caramel Party Mix

    • 2 sticks of Butter
    • 2 cups of Brown Sugar
    • 1/2 cup of Kairo Syrup
    • 1 teaspoon of Baking Soda
    • 1 box of Corn (or Rice) Chex Cereal (you can use the off brands too)

    Put the whole box of cereal in a microwavable bowl.  Bring the butter, brown sugar, and kairo syrup to a boil.  Boil for one minute.  Make sure to stir constantly when boiling so it doesn’t burn.  After boiling for 1 minute add the baking soda.  Pour the mixture over the box of Corn (or Rice) cereal.  Microwave everything 1 1/2 minutes, take it out, stir, and microwave again.  Do this step 3 times.  It will evenly distribute the mixture and coat the cereal.  Lay the mix out on wax paper or the counter and let set.

    Optional: You can add pretzels, pecans, almonds, cranberries or whatever you want to the mix. (If you want it to remain gluten free do not add pretzel as pictured above, however, you can add nuts if they do not have any nut allergies)

    My husband loves this plain without any extras in it.  When we have it at a party it goes quickly.  If you are looking to for another delicious Party Mix recipe to give away as a gift or share at a party check out Ashley’s Recipe for Puppy Chow!  It is another one our family favorites!

  • Recipe: Homemade Naan Bread

    We brought dinner to a couple church events this week and decided to do an Indian theme.  We had Biryani, Rice, and Naan but couldn’t find Samosa’s since our favorite Indian store had closed two weeks ago (owners retired).

    Here is a great homemade Naan recipe my cousin shared with me.  We love eating it  with Indian food or plain.

    • 1 – .25 oz package active dry yeast
    • 1 cup warm water
    • 1/4 cup white sugar
    • 3 tablespoons milk
    • 1 egg, beaten
    • 2 teaspoons salt
    • 4 1/2 cups bread flour (you can use either white or whole wheat)
    • 2 teaspoons minced garlic (optional)
    • 1/4 cup melted butter
    1. Dissolve yeast in warm water and let stand about 10 minutes.
    2. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
    3. Knead for 6 to 8 minutes on a lightly floured surface.
    4. Place dough in a greased bowl and cover with a damp cloth, then set aside. (Let dough rise for 1 hour, it should double in volume).
    5. Punch down dough and knead in garlic (if you chose to use it).
    6. Pinch off small handfuls of dough about the size of a golf ball.  Roll into ball shapes and place on a tray then cover with a towel and allow to rise until doubled in size (about 30 minutes).
    7. While dough is rising the 2nd time, preheat grill to high heat.  (you can use a griddle if you prefer too).
    8. Roll one ball of dough out into a thin circle and lightly oil grill. Place dough on grill and cook for 2 to 3 minutes (or until puffy and lightly browned).
    9. Brush uncooked side with butter and flip over. Brush cooked side with butter and cook until browned, another 2 to 4 minutes.
    10. Remove from grill and continue the process until all the naan has been prepared.

    Serve the Naan with an Indian dish or really any other meal.   A light bread with great flavor.  It is similar to a pita for those who have not tried Naan.  Enjoy!

  • Recipe: Super Easy Halloween Punch

    Great punch to add to your Halloween festivities and super easy to make.  It takes about 5 minutes to put everything together.

    • 1 – 14 oz can Sweetened Condensed Milk
    • 1 – 46 oz can chilled Pineapple Juice
    • 1 – 2 liter chilled bottle of Orange Soda
    • 1 – container (any size) of Orange Sherbet

    Stir Sweetened Condensed Milk and Pineapple Juice in the punch *bowl.  Slowly pour in the chilled Orange Soda.  Top with balls of Orange Sherbet.  You can serve over ice and refrigerate any leftovers.  Makes about 4 quarts.

    *You can use a plastic pumpkin like the one the kids take trick or treating (pictured above) to put the punch in to add an extra touch.  Make sure it is one without a hole in the bottom!  Happy Halloween!

  • Easy Recipe for Roasted Pumpkin Seeds

    Jake made some amazing roasted pumpkin seeds during our evening carving the pumpkins.  Here is a super easy and great recipe for roasting pumpkins seeds:

    • 2 c pumpkin seeds
    • 2 T butter
    • Sprinkle Seasoned Salt (or substitute a 1/2 package ranch package mix)

    Rinse the pumpkin seeds.  Saute pumpkin seeds in the butter for about 5 minutes (until they start to turn brown).  Sprinkle the Seasoned Salt or Ranch Mix on the  seeds.  Spread seeds into a shallow baking pan and baked at 250 degrees for 30 to 40 minutes or until crispy.  Stirring every 10 minutes.

    We made half with the sprinkled seasoned salt and half with the ranch package mix this year.  Delicious snacks for the whole family!