RecipeTips.com

Meal Plan: January 1 - 7, 2012


Roasted Turkey Recipe

Submitted by RecipeTips.com
This roasted turkey is seasoned lightly to enhance the true flavor of the turkey, providing meat that is moist and flavorful.
Roasted Turkey Recipe
PREP: 15 minutes
Ingredients
  • 1 turkey, thawed
  • 1/4 pound margarine
  • salt
  • pepper
  • poultry seasoning
  • garlic powder
  • onion powder
Directions
Thaw turkey for four to five days in the refrigerator. Take the neck out of the cavity of the turkey. Remove the paper packaging with the liver, gizzard, etc. from the hole where the turkey's neck and head used to be. Wash turkey with cold water. Pat the turkey dry with paper towels. Place turkey on aluminum foil that is large enough to wrap completely around it. Melt half a stick of margarine and brush the turkey with it. Put the other half of the stick inside the cavity of the turkey. Sprinkle lightly with all the seasonings. Wrap tightly with the aluminum foil (use extra if you need it). Place in an extra large deep pan with a rack. Do not put a lid on it. The turkey will baste itself. Bake at 350 degrees F. for 30 minutes per pound. The last twenty minutes, uncover for a golden crust.

Creamy Garlic Mashed Potatoes Recipe

Submitted by RecipeTips.com
You'll never make creamier potatoes than this recipe right here. The garlic doesn't overpower. For an even creamier side dish, try heating the half 'n half over low heat before adding to the potatoes.
Creamy Garlic Mashed Potatoes Recipe
Servings:
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Ingredients
  • 4 pounds potatoes
  • 8 cloves garlic, peeled
  • 1/4 cup butter
  • 1 cup half 'n half
  • 2 tablespoons sour cream
  • 1/4 cup chives, chopped
Directions
Boil potatoes and garlic in water until tender; drain and mash.

Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.


Stuffing with Sausage Recipe

Submitted by RecipeTips.com
This easy stuffing recipe includes sausage as one of the ingredients that adds great flavor. It is lightly seasoned to allow the flavor of all the ingredients to come through.
Stuffing with Sausage Recipe
PREP: 1.5 hours
COOK: 45 minutes
READY IN: 2 hours
Servings:
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Ingredients
  • 12 cups half inch cubed bread (can use mixture of white and wheat), approximately a 1 lb. loaf
  • 1 pound ground pork sausage
  • 3/4 cup margarine
  • 1/2 cup finely chopped onion
  • 2 cups chopped celery (4 to 5 stalks)
  • 1 teaspoon sage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 2 cups turkey/chicken broth or stock
Directions
  • Cut bread into 1/2 inch cubes. Allow bread cubes to set out overnight to dry or bake in an oven at 275° F for approximately 20 minutes or until cubes are dry.
  • Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside.
  • Melt butter in a skillet over medium heat. Add the onions and celery and cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
  • Remove the onions and celery from the heat and add the sage, salt and pepper.
  • Combine the bread cubes together with the onion and celery mixture and sausage in a large bowl and stir until the ingredients are well mixed.
  • Begin adding the broth or stock gradually. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
  • When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs.
  • Add more seasoning if necessary after taste testing. When stuffing is properly seasoned, add the beaten eggs and stir until they are well distributed.
  • If necessary, more liquid can be added after the eggs are added to further moisten the stuffing but it should not be tasted again until it is cooked properly.
  • If the stuffing is going to be cooked in the cavity of the turkey, leave it drier than if cooking in a separate baking dish. It will take on additional moisture from the turkey's juices as it cooks.
  • If cooking the stuffing in a turkey or chicken, place the stuffing in the cavity and roast according to the turkey cooking instructions. The stuffing must reach 165° F through to the center before serving.
  • If baking in a separate baking dish, cover with foil and bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the dressing reaches 165° F before serving.

Thick Turkey Pan Gravy Recipe

Submitted by RecipeTips.com
Nothing matches the authentic flavor of turkey gravy prepared with pan drippings.
Thick Turkey Pan Gravy Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Serving Description: Makes approximately 1 cup
Servings:
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Ingredients
  • 1/4 cup pan drippings, reserve any addition drippings
  • 3 tablespoons flour
  • 1 cup broth (or water with reserved pan drippings)
  • Salt and pepper to taste
  • Paprika, to taste (optional)
  • Garlic salt, to taste (optional)
  • Kitchen bouquet, to taste (optional)
Directions
  • Heat pan with juices over medium heat.
  • Whisk in flour until smooth and juices begin to thicken. Add chicken broth or water gradually, whisking continuously until all drippings have been blended in.
  • Bring to a full boil. Reduce heat to simmer for approximately 5 minutes. Adjust the consistency to your liking by adding more liquid or flour.
  • Season to taste.

    Recipe easily doubles or triples.

    Tip: For lump free gravy, add flour to liquids and whisk until smooth before adding to drippings.

Candied Carrots 8 Recipe

Submitted by RecipeTips.com
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Ingredients
  • 8 carrots
  • 2 tablespoons butter
  • 2 tablespoons Brown Sugar
Directions
Cook carrots in boiling, salted water until tender. Drain. Melt butter in skillet. Add carrots. Sprinkle with sugar and cook over low heat until glazed.

Fruit Salad 109 Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1 package miniature marshmallows
  • 1 package whipped cream
  • 1 cream cheese (soft) (8 ounce )
  • 2 cans fruit cocktail (drained)
  • 2 apples (cut into bite sizes)
  • 2 bananas (cut into bite sizes)
  • 2 oranges (cut into bite sizes)
  • 1 crushed pineapple
  • 1 box jello (for color)
  • 1 package shredded coconut
Directions
Mix cream cheese & whipped cream together. Add jello to give color then fold in fruit & marshmallows

Vanilla Cream Pie Recipe

Submitted by RecipeTips.com
Creamy vanilla filling topped with sweet meringue creates an unbeatable combination in this tasty pie. Another cream pie to try is our Homemade Banana Cream Pie, or for a delicious pie that is a little different from a traditional cream pie, try our Boston Cream Pie.
Vanilla Cream Pie Recipe
PREP: 1 hour
COOK: 45 minutes
READY IN: 1 hour
Container: 9-inch Pie Plate
Servings:
Change Servings
Ingredients
  • PIE CRUST:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons shortening (chilled)
  • 4 tablespoons cold butter
  • 5 tablespoons ice water
  • FILLING:
  • 2 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1 teaspoon vanilla
  • MERINGUE TOPPING:
  • 3 egg whites
  • pinch of salt
  • 6 tablespoons powdered sugar
  • 1/8 teaspoon cream of tartar
Directions
CRUST:
  • See the Single Pie Crust recipe for instructions on preparing the crust for this pie.
  • Bake pie crust for approximately 30 minutes, according to Single Pie Crust directions before adding the filling.
FILLING:
  • In a medium size saucepan, add the milk, sugar, cornstarch, salt, and egg yolks. Stir ingredients until blended, and then over medium heat bring this mixture to a boil and cook until thick.
  • Stir while the mixture is heating to prevent burning on the bottom of the pan. Once the mixture has boiled or thickened, remove it from the heat and stir in the vanilla.
  • When thoroughly mixed, pour the mixture& into the baked pie crust. Set aside while making the meringue.
MERINGUE TOPPING:
  • Allow egg whites to become room temperature. Beat egg whites on high until they form a soft peak. While continuing to beat, add in the salt and then add the powdered sugar a couple of tablespoons at a time.
  • Beat until the meringue forms stiff peaks. Add cream of tartar and beat just enough to mix thoroughly. Do not over beat.
  • Spoon the meringue on top of the pie filling and spread evenly over the pie, making sure it is spread so that it is touching the crust around all the edges. Make small peaks in the meringue to give it a finished appearance.
  • Place the pie into an oven preheated to 350°F. Bake until meringue is lightly browned, approximately 15 minutes. Remove from the oven and allow to cool before serving.

Leftover Turkey Tacos Recipe

Submitted by RecipeTips.com
A leftover turkey recipe with a Mexican flair. This easy Leftover Turkey Tacos Recipe is perfect for lunch or dinner. Our Mexican-American Thanksgiving Day Recipes offer more recipes with a Mexican flair for a change from traditional Thanksgiving Day recipes.
Leftover Turkey Tacos Recipe
PREP: 10 minutes
COOK: 5 minutes
READY IN: 15 minutes
Servings:
Change Servings
Ingredients
  • 8 10 inch corn tortillas
  • 1 1/2 pounds leftover turkey, cut into strips
  • shredded cheese of choice
  • sour cream
  • salsa
Directions
  • Heat tortillas in the microwave for 30 seconds.
  • Wrap them in foil and place in a 200 degrees F oven to keep them warm.
  • Use leftover turkey from the holidays and cut into strips.
  • Reheat the turkey in the microwave or oven until warmed through.
  • Place turkey strips into warmed tortillas.
  • Top with shredded cheese and fold in half to form a taco.
  • Serve with lime wedges, sour cream and salsa of choice.

Coleslaw with Lime Cilantro Recipe

Submitted by RecipeTips.com
The taste of the islands is in this delicious coleslaw recipe featuring lime juice, cilantro, and chopped red peppers. The red peppers add sweetness while the lime juice adds a tangy flavor to this coleslaw recipe. Cilantro adds color and a light peppery flavor.
Coleslaw with Lime amp Cilantro Recipe
Container: serving bowl
Servings:
Change Servings
Ingredients
  • COLESLAW:
  • 16 ounces coleslaw mix
  • 1/2 cup lightly packed cilantro leaves, coarsely chopped
  • 1/2 cup sweet red pepper, chopped
  • DRESSING:
  • 1/4 cup canola oil
  • 3 tablespoons fresh lime juice (approximately 1 lime)
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • GARNISH:
  • Sliced almonds, if desired
Directions
  • In a serving bowl, combine coleslaw mix, cilantro, and red pepper.
  • In a separate small bowl, blend together oil, lime juice, cumin, salt, and pepper. Pour dressing mixture over coleslaw mixture.
  • Cover and chill 1 to 2 hours before serving.
  • Garnish with sliced almonds, if desired.

Stuffed Saucy Meatballs Pasta Recipe

Submitted by RecipeTips.com
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Stuffed Saucy Meatballs amp Pasta Recipe
Servings:
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Ingredients
  • 1-1/2 pounds ground beef
  • 2 eggs , slightly beaten
  • 1/2 cup seasoned bread crumbs
  • 3 cloves garlic , minced
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 small balls fresh mozzarella cheese (about 1/3 ounce each)
  • 1 jar (25 to 26 ounces) red pepper pasta sauce or other pasta sauce
  • 1 tablespoon finely chopped fresh oregano
  • Hot cooked spaghetti rigati or linguine
  • Fresh oregano sprigs (optional)
Directions
  • Heat oven to 400°F. Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture into 12 equal portions. Lightly shape into patties. Place 1 mozzarella ball in center of each patty. Shape beef around cheese until completely enclosed inside forming meatballs. Place meatballs on aluminum-foil-lined 15 x 10-inch baking pan. Bake in 400°F oven 15 to 20 minutes.
  • Meanwhile, heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes.
  • Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.


Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

Cook's Tip: Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.

Cook's Tip: Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.

Nutrition information per serving (1/4 of recipe): 941 calories; 34 g fat (14 g saturated fat; 11 g monounsaturated fat); 24 mg cholesterol; 1541 mg sodium; 96 g carbohydrate; 4 g fiber; 57 g protein; 14 mg niacin; 0.6 mg vitamin B6; 5 mcg vitamin B12; 4 mg iron; 89 mcg selenium; 7 mg zinc.

Tossed Salad Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1 head iceburg lettuce
  • 1 head cauliflower florets
  • 2 onions, chopped (small)
  • 1 package frozen peas (small pkg)
  • 1 pound bacon, fried crisp
  • 1/4 cup sugar
  • 1 cup mayonnaise
Directions
Toss all ingredients except mayonnaise and chill. Add mayonnaise just before serving.

Killer Garlic Bread Recipe

Submitted by RecipeTips.com
Killer Garlic Bread Recipe
Ingredients
  • 1 loaf French bread
  • 1/2 cup butter
  • 1 cup shredded Jack cheese
  • 1 cup shredded Asiago cheese
  • 1 cup mayonnaise
  • 1 bunch green onions,chopped
  • 2 cloves garlic, pureed
Directions
Split French bread in half horizontally.

Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.

Cut into slices and serve.


Slow Cooker Chicken Recipe

Submitted by RecipeTips.com
This is an easy meal to prepare and you can incorporate any of your favorite vegetables.
Slow Cooker Chicken Recipe
PREP: 30 minutes
COOK: 5 hours
READY IN: 5 hours
Container: 6 quart slow cooker
Servings:
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Ingredients
  • 5 pounds whole chicken
  • 4 red potatoes, quartered
  • 1 large onion, sliced
  • 4 carrots, peeled
  • 1/2 sweet red pepper
  • 1 ounce dry onion soup mix (1 envelope)
  • 1/2 cup water
Directions
  • Remove and discard any chicken parts from the chicken cavity. Rinse the chicken cavity and the outside of the chicken with cold water.
  • Coat slow cooker insert with non stick cooking spray. Place prepared vegetables in the bottom of the slow cooker.  Add water. Sprinkle approximately ½ of onion soup mix over the top of the vegetables.
  • Place raw chicken on top of vegetables. The chicken can also be cut into separate pieces, if desired. Sprinkle remaining onion soup mix over raw chicken.
  • Cover and turn slow cooker on high.
  • Cook chicken on high 4 to 5 hours (low for 6 to 8 hours), or until chicken appears done.
  • It is best not to remove the cover during the first 2 hours to prevent heat loss.

Easy Roasted Potatoes Recipe

Submitted by RecipeTips.com
Roasted potatoes is an easy, delicious side dish especially when roasted alongside your chicken or beef or pork roast.
Easy Roasted Potatoes Recipe
PREP: 15 minutes
COOK: 40 minutes
Serving Description: Makes 6 (2/3-cup) servings.
Servings:
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Ingredients
  • 1 teaspoon McCormick® Dill Weed
  • 1 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
  • 2 pounds red potatoes, cut into wedges
  • 1 tablespoon olive oil
Directions

1. Preheat oven to 400° F. Mix dill weed, garlic powder, salt and pepper in small bowl. Set aside.


2. Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes; toss to coat. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.


3. Bake 40 minutes or until potatoes are tender and golden brown.


Salted Nut Roll Bars Recipe

Submitted by RecipeTips.com
An easy recipe that creates a peanut butter flavored bar with a smooth and crunchy texture. This is a great bar recipe for any occasion. If you like the peanut butter flavor of this bar you should try our scrumptious Peanut Butter Pie recipe.
Salted Nut Roll Bars Recipe
PREP: 35 minutes
COOK: 10 minutes
READY IN: 45 minutes
Container: 9
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 4 tablespoons butter or margarine
  • 1 package peanut butter chips, 12 oz.
  • 1 can sweetened condensed milk
  • 1 package miniature marshmallows, 10 oz.
  • 1 16 oz. jar of dry roasted peanuts
Directions
  • Add the margarine and peanut butter chips to a medium sauce pan and heat until they have melted together. Stir as they are melting to combine evenly.
  • Remove from the heat and add sweetened condensed milk. Stir until well blended.
  • Stir the miniature marshmallows into the mixture.
  • Divide the jar of peanuts into thirds and evenly spread 1/3 on the bottom of the baking pan.
  • Stir 1/3 into the mixture above.
  • Spread mixture on top of the peanuts in the bottom of the baking pan. Carefully press the mixture evenly into the pan.
  • Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
  • Place in the refrigerator to store. To serve, cut into bars that are approximately 1" x 2 1/2" in size.

Shredded Beef and Cheddar Sandwich Recipe

Submitted by RecipeTips.com
A hearty beef, open-faced sandwich topped with a tangy cheese flavor, providing a delicious meal for noon lunches or evening dinners.
Shredded Beef  and Cheddar Sandwich Recipe
PREP: 15 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: Dutch oven or crockpot
Serving Size: 4 ounces
Servings:
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Ingredients
  • 5 pounds roast beef
  • 1 packet dry onion soup mix
  • 1 tablespoon black pepper - more to taste
  • 1/4 cup concentrated beef soup base
  • 3 cups cheddar cheese shredded
  • water - as much as needed
  • 10 hoagie buns - use 1/2 of bun for each sandwich
Directions
  • If using oven instead of crockpot, preheat oven to 350° F.
  • Place 5 to 6 pounds of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black pepper and concentrated beef soup base. Pour soup mixture over roast. Add water to Dutch oven to cover half of the roast. Omit water, if using a crockpot.
  • Oven bake a minimum of 4 hours, or for a crockpot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
  • Skim any excess fat from remaining juices. Place meat into juices and reheat for serving.
  • Grate cheddar cheese into strips. Add shredded cheese over the top of the meat and heat briefly to melt the cheese, or if the meat is sufficiently hot, allow cheese to melt over hot meat.

Turkey Tortilla Soup Recipe

Submitted by RecipeTips.com
Light but satisfying, this Turkey Tortilla Soup Recipe contains turkey, onions, tomatoes, corn, black beans and fried tortillas for a flavorful soup with a variety of textures. A tasty way to use some of your leftover turkey without tasting like leftovers.
Turkey Tortilla Soup Recipe
PREP: 30 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: 3 quart saucepan, medium fry pan
Ingredients
  • 1 tablespoon vegetable oil plus 1 1/2 cups for frying
  • 1/2 cup yellow onion - diced
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon tomato paste
  • 1 quart (4 cups) homemade turkey or chicken broth or canned chicken broth
  • 6 sprigs cilantro
  • kosher salt to taste
  • 3 10 inch tortillas - any flavor
  • 1 cup turkey, dark or white meat - diced
  • 3/4 cup tomatoes - diced
  • 1/2 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
Directions
  • Heat oil in a saucepan over medium heat.
  • Add onion and cook, stirring ocassionally until just soft and beginning to brown. Approximately 5 minutes.
  • Add chili powder and tomato paste, stirring continuously 15-30 seconds.
  • Don't let chili powder scorch.
  • Pour in turkey broth and scrape bottom of pan with spoon to loosen cooked bits.
  • Add cilantro sprigs and bring soup to a boil.
  • Reduce heat to medium low and simmer, uncovered, until broth has reduced by approximately 1/3 (20-30 minutes).
  • Take out cilantro sprigs and season to taste with salt.
  • While soup simmers, fry tortilla strips.
  • Lay out 2 layers of paper towels for strips to rest on after cooking.
  • Pour 1 inch of oil in fry pan.
  • Heat oil until hot, test by putting 1 tortilla strip into the grease. The grease is ready when the oil sizzles or when a candy thermometer reaches 350 degrees F.
  • Add 8-10 strips and scrunch if you want to give them a wavy shape.
  • Fry until the strips are crisp and lightly browned (1-2 minutes).
  • Transfer to paper towels and sprinkle with salt while they're hot.
  • Repeat with remaining strips.
  • Add to the soup the turkey, tomatoes, and beans; heat through.
  • Put in bowls, top with tortilla strips.
  • Garnish with avocado, cheese, cilantro and dollops of sour cream. Add lime slices if desired.

Flour Tortilla Crisps with Parmesan Recipe

Submitted by RecipeTips.com
Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies.
Flour Tortilla Crisps with Parmesan Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Container: 10 x 15 or 18 x 13 jelly roll pan, baking pan, or similar
Serving Size: 5 each
Servings:
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Ingredients
  • 4 flour tortillas, 8 inch diameter sliced into strips
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon garlic pepper
  • 1/3 cup parmesan cheese
Directions
  • Preheat oven to 375ºF.
  • Cover cookie sheet with aluminum foil for ease of cleanup.
  • Generously brush the first tortilla with olive oil, coating both the top and bottom of the tortilla.
  • Place the first tortilla on a cutting surface. Then stack the next tortilla on top of the first tortilla so the bottom of the next tortilla becomes coated with the oil placed on the top of the first tortilla.
  • Coat the top of each remaining tortilla and continue to lay them on top of the one coated before it so the bottom of each tortilla thereafter is coated as it lays on the one coated just prior to it.
  • Season the top of each whole tortillas with the mixture of seasonings. While bending back the stack of tortillas, sprinkle seasoning mixture of rosemary (or herb of choice), garlic salt and black pepper over top of each tortilla in the stack. Use any type of garlic, onion, Kosher salt, or blend.
  • Slice across the stack of tortillas to begin making strips that are 1/4 to 1/2 inch wide or any width desired for the use.
  • Lay a single layer of strips on baking sheet and place in oven.
  • Bake for 12 minutes or until golden brown and crisp.
  • Remove from oven and allow to cool and crispen further.
  • Tortilla crisps can be made a day ahead and kept in an airtight container or package until served.
  • Use to garnish soups, stews or salads.

Chocolate Chip Cupcakes Recipe

Similar to a ho-ho. These freeze perfectly, too.
Chocolate Chip Cupcakes Recipe
Ingredients
  • 3 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1/2 cup cocoa
  • 2 cups water
  • 1 cup vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • FILLING:
  • 8 ounces cream cheese
  • 1 egg
  • 1/2 cup sugar
  • 1 cup chocolate chips
  • FROSTING:
  • 1 cup sugar
  • 1/3 cup milk
  • 5 tablespoons butter
  • 1 cup chocolate chips
  • 40 mini marshmallows
Directions
Preheat oven to 350 degrees. Place paper liners in muffin tins. In a large bowl, combine dry ingredients. Beat in liquid ingredients until smooth. For filling, in a smaller bowl, beat cream cheese, egg and sugar until smooth. Stir in chocolate chips.. Fill cupcake tins 1/2 full with chocolate batter. Put 1 tablespoon of filling into center of each. Place a spoonful of batter over the filling. Bake for 30 minutes. For frosting, combine sugar, milk and butter in a small saucepan. Boil for 1 minute over medium heat. Remove from heat. Add chocolate chips and marshmallows and stir until melted. Spread over cupcakes.

Recipe Inspirations Apple and Sage Pork Chops Recipe

Submitted by RecipeTips.com
Recipe Inspirations makes trying McCormick’s best recipes fun and easy. Each packet includes pre-measured, all-natural, salt-free McCormick spices and herbs and a collectible recipe card. Apple and pork chops are enhanced by sage in this family favorite dish.
Recipe Inspirations Apple and Sage Pork Chops
PREP: 15 minutes
COOK: 20 minutes
Serving Description: Makes 4 servings.
Servings:
Change Servings
Ingredients
  • 1 package McCormick® Recipe Inspirations Apple and Sage Pork Chops
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 red apples, thinly sliced
  • 1/2 cup apple juice
  • 1 tablespoon brown sugar
Directions
1. Mix flour, all of the Spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.

2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Perfect Cheesy Potatoes Recipe

Submitted by RecipeTips.com
It wouldn't be a potluck if you didn't bring the cheesy potatoes, now would it? These are simple and so tasty. Perfect to mix up in advance and be ready to bake in the oven. Add a little onion or green pepper, if you like.
Perfect Cheesy Potatoes Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Servings:
Change Servings
Ingredients
  • 1 package frozen, cubed potatoes
  • 8 ounces sour cream
  • 1 package shredded cheddar cheese, divided
  • 1 can cream of mushroom or chicken soup
  • 1 stick butter, melted
Directions
In a 9x13 baking dish mix together potatoes, sour cream, soup and half the cheese. Mix in melted butter. Top with remaining cheese. Bake at 350 for 30 minutes.

VARIATION: Make it a one dish meal, add cubed ham and peas.


Broccoli Salad with Bacon Recipe

Submitted by RecipeTips.com
Crisp and delicious this is just the salad to bring to your holiday meal. Everyone will ask for the recipe. Don't skip the raisin as they add that extra sweetness to this vegetable salad.
Broccoli Salad with Bacon Recipe
Servings:
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Ingredients
  • 1 cup celery
  • 3 cups raw broccoli, chopped
  • 4 hard-boiled eggs, chopped
  • 8 slices bacon, fried and crumbled
  • 1/2 cup raisins
  • DRESSING:
  • 1 cup mayonnaise (not salad dressing)
  • 1/4 cup sugar
  • 2 teaspoons vinegar
Directions
Combine all the salad ingredients in a mixing bowl.

Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.


Layered Pumpkin Cheesecake Recipe

Submitted by RecipeTips.com
This twist on a dessert favorite makes it the perfect holiday dessert. The spices and pumpkin are the perfect complement to the creamy goodness of the cheesecake.
Layered Pumpkin Cheesecake Recipe
PREP: 20 minutes
COOK: 1.5 hours
READY IN: 2 hours
Servings:
Change Servings
Ingredients
  • CRUST:
  • 2 cups crushed ginger snaps
  • 4 tablespoons butter - melted
  • FILLING:
  • 4 packages cream cheese - softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 15 ounces pumpkin , packed solid
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • whipped topping for garnish
Directions
FOR CRUST:
  • Preheat oven to 300 degrees F.
  • Generously butter inside of springform pan.
  • In a small bowl, combine crushed ginger snaps and melted butter. Press into the bottom and up 1-inch on the sides of the springform pan.
  • Bake for 8 minutes. Remove from oven and cool on a wire rack for at least 5 minutes.
FOR FILLING:
  • Beat softened cream cheese in a large bowl on medium speed until smooth. Add sugar to cream cheese and beat an additional 1 minute on medium speed. Add vanilla extract. Beat in eggs, one at a time, on low speed. Beat just enough to blend each egg.
  • Pour 3 cups of this mixture on top of the crust.
  • Add pumpkin and spices to the remaining cream cheese mixture. Whisking to combine throughly.
  • Pour pumpkin mixture on top of cream cheese layer.
  • Fill a shallow pan with hot water and place on oven rack just below the rack that cake will be placed on.
  • Bake for 1 hour and 25 minutes or until edges are firm and cake jiggles slightly in the middle.
  • Turn the oven off, open the door at least 4 inches, and leave cheese cake in oven for an additional 30 minutes. Remove from oven and place on wire rack for an additional 30 minutes.
  • Once cooled, loosen edges from the sides of the pan by running a knife around the edge of the cheesecake. Allow to cool completely. Cover and chill a minimum of 4 hours or overnight. Remove the sides of the springform pan and transfer cheesecake to a serving plate. Garnish as desired.

Grocery List

Ingredient Recipe
1 turkey, thawed Roasted Turkey
1/4 pound margarine Roasted Turkey
4 pounds potatoes Creamy Garlic Mashed Potatoes
8 cloves garlic, peeled Creamy Garlic Mashed Potatoes
1/4 cup butter Creamy Garlic Mashed Potatoes
1 cup half 'n half Creamy Garlic Mashed Potatoes
2 tablespoons sour cream Creamy Garlic Mashed Potatoes
1/4 cup chives, chopped Creamy Garlic Mashed Potatoes
12 cups half inch cubed bread (can use mixture of white and wheat), approximately a 1 lb. loaf Stuffing with Sausage
1 pound ground pork sausage Stuffing with Sausage
3/4 cup margarine Stuffing with Sausage
1/2 cup finely chopped onion Stuffing with Sausage
2 cups chopped celery (4 to 5 stalks) Stuffing with Sausage
1 teaspoon sage Stuffing with Sausage
1 teaspoon salt Stuffing with Sausage
1/2 teaspoon pepper Stuffing with Sausage
3 eggs Stuffing with Sausage
2 cups turkey/chicken broth or stock Stuffing with Sausage
1/4 cup pan drippings, reserve any addition drippings Thick Turkey Pan Gravy
3 tablespoons flour Thick Turkey Pan Gravy
1 cup broth (or water with reserved pan drippings) Thick Turkey Pan Gravy
8 carrots Candied Carrots 8
2 tablespoons butter Candied Carrots 8
2 tablespoons Brown Sugar Candied Carrots 8
1 package miniature marshmallows Fruit Salad 109
1 package whipped cream Fruit Salad 109
1 cream cheese (soft) (8 ounce ) Fruit Salad 109
2 cans fruit cocktail (drained) Fruit Salad 109
2 apples (cut into bite sizes) Fruit Salad 109
2 bananas (cut into bite sizes) Fruit Salad 109
2 oranges (cut into bite sizes) Fruit Salad 109
1 crushed pineapple Fruit Salad 109
1 box jello (for color) Fruit Salad 109
1 package shredded coconut Fruit Salad 109
1 1/4 cups all-purpose flour Vanilla Cream Pie
1/4 teaspoon salt Vanilla Cream Pie
2 tablespoons shortening (chilled) Vanilla Cream Pie
4 tablespoons cold butter Vanilla Cream Pie
5 tablespoons ice water Vanilla Cream Pie
2 cups milk Vanilla Cream Pie
2/3 cup sugar Vanilla Cream Pie
1/4 cup cornstarch Vanilla Cream Pie
1/4 teaspoon salt Vanilla Cream Pie
3 egg yolks Vanilla Cream Pie
1 teaspoon vanilla Vanilla Cream Pie
3 egg whites Vanilla Cream Pie
6 tablespoons powdered sugar Vanilla Cream Pie
1/8 teaspoon cream of tartar Vanilla Cream Pie
8 10 inch corn tortillas Leftover Turkey Tacos
1 1/2 pounds leftover turkey, cut into strips Leftover Turkey Tacos
16 ounces coleslaw mix Coleslaw with Lime & Cilantro
1/2 cup lightly packed cilantro leaves, coarsely chopped Coleslaw with Lime & Cilantro
1/2 cup sweet red pepper, chopped Coleslaw with Lime & Cilantro
1/4 cup canola oil Coleslaw with Lime & Cilantro
3 tablespoons fresh lime juice (approximately 1 lime) Coleslaw with Lime & Cilantro
3/4 teaspoon ground cumin Coleslaw with Lime & Cilantro
1/2 teaspoon salt Coleslaw with Lime & Cilantro
2 eggs , slightly beaten Stuffed Saucy Meatballs & Pasta
1/2 cup seasoned bread crumbs Stuffed Saucy Meatballs & Pasta
3 cloves garlic , minced Stuffed Saucy Meatballs & Pasta
1 tablespoon finely chopped fresh oregano Stuffed Saucy Meatballs & Pasta
1 teaspoon salt Stuffed Saucy Meatballs & Pasta
1/2 teaspoon pepper Stuffed Saucy Meatballs & Pasta
12 small balls fresh mozzarella cheese (about 1/3 ounce each) Stuffed Saucy Meatballs & Pasta
1 jar (25 to 26 ounces) red pepper pasta sauce or other pasta sauce Stuffed Saucy Meatballs & Pasta
1 tablespoon finely chopped fresh oregano Stuffed Saucy Meatballs & Pasta
1 head iceburg lettuce Tossed Salad
1 head cauliflower florets Tossed Salad
2 onions, chopped (small) Tossed Salad
1 package frozen peas (small pkg) Tossed Salad
1 pound bacon, fried crisp Tossed Salad
1/4 cup sugar Tossed Salad
1 cup mayonnaise Tossed Salad
1 loaf French bread Killer Garlic Bread
1/2 cup butter Killer Garlic Bread
1 cup shredded Jack cheese Killer Garlic Bread
1 cup shredded Asiago cheese Killer Garlic Bread
1 cup mayonnaise Killer Garlic Bread
1 bunch green onions,chopped Killer Garlic Bread
2 cloves garlic, pureed Killer Garlic Bread
5 pounds whole chicken Slow Cooker Chicken
4 red potatoes, quartered Slow Cooker Chicken
1 large onion, sliced Slow Cooker Chicken
4 carrots, peeled Slow Cooker Chicken
1/2 sweet red pepper Slow Cooker Chicken
1 ounce dry onion soup mix (1 envelope) Slow Cooker Chicken
1/2 cup water Slow Cooker Chicken
1 teaspoon McCormick® Dill Weed Easy Roasted Potatoes
1 teaspoon McCormick® Garlic Powder Easy Roasted Potatoes
1/2 teaspoon salt Easy Roasted Potatoes
1/4 teaspoon McCormick® Black Pepper, Coarse Ground Easy Roasted Potatoes
2 pounds red potatoes, cut into wedges Easy Roasted Potatoes
1 tablespoon olive oil Easy Roasted Potatoes
4 tablespoons butter or margarine Salted Nut Roll Bars
1 package peanut butter chips, 12 oz. Salted Nut Roll Bars
1 can sweetened condensed milk Salted Nut Roll Bars
1 package miniature marshmallows, 10 oz. Salted Nut Roll Bars
1 16 oz. jar of dry roasted peanuts Salted Nut Roll Bars
5 pounds roast beef Shredded Beef and Cheddar Sandwich
1 packet dry onion soup mix Shredded Beef and Cheddar Sandwich
1 tablespoon black pepper - more to taste Shredded Beef and Cheddar Sandwich
1/4 cup concentrated beef soup base Shredded Beef and Cheddar Sandwich
3 cups cheddar cheese shredded Shredded Beef and Cheddar Sandwich
10 hoagie buns - use 1/2 of bun for each sandwich Shredded Beef and Cheddar Sandwich
1 tablespoon vegetable oil plus 1 1/2 cups for frying Turkey Tortilla Soup
1/2 cup yellow onion - diced Turkey Tortilla Soup
1 1/2 tablespoons chili powder Turkey Tortilla Soup
1 tablespoon tomato paste Turkey Tortilla Soup
1 quart (4 cups) homemade turkey or chicken broth or canned chicken broth Turkey Tortilla Soup
6 sprigs cilantro Turkey Tortilla Soup
3 10 inch tortillas - any flavor Turkey Tortilla Soup
1 cup turkey, dark or white meat - diced Turkey Tortilla Soup
3/4 cup tomatoes - diced Turkey Tortilla Soup
1/2 cup frozen corn Turkey Tortilla Soup
1/2 cup canned black beans, rinsed and drained Turkey Tortilla Soup
4 flour tortillas, 8 inch diameter sliced into strips Flour Tortilla Crisps with Parmesan
3 tablespoons olive oil Flour Tortilla Crisps with Parmesan
1/2 teaspoon kosher salt Flour Tortilla Crisps with Parmesan
1 teaspoon garlic pepper Flour Tortilla Crisps with Parmesan
1/3 cup parmesan cheese Flour Tortilla Crisps with Parmesan
3 cups flour Chocolate Chip Cupcakes
2 cups sugar Chocolate Chip Cupcakes
2 teaspoons baking soda Chocolate Chip Cupcakes
1/2 cup cocoa Chocolate Chip Cupcakes
2 cups water Chocolate Chip Cupcakes
1 cup vegetable oil Chocolate Chip Cupcakes
2 tablespoons vinegar Chocolate Chip Cupcakes
1 teaspoon vanilla Chocolate Chip Cupcakes
8 ounces cream cheese Chocolate Chip Cupcakes
1 egg Chocolate Chip Cupcakes
1/2 cup sugar Chocolate Chip Cupcakes
1 cup chocolate chips Chocolate Chip Cupcakes
1 cup sugar Chocolate Chip Cupcakes
1/3 cup milk Chocolate Chip Cupcakes
5 tablespoons butter Chocolate Chip Cupcakes
1 cup chocolate chips Chocolate Chip Cupcakes
40 mini marshmallows Chocolate Chip Cupcakes
1 package McCormick® Recipe Inspirations Apple and Sage Pork Chops Recipe Inspirations Apple and Sage Pork Chops
1 tablespoon flour Recipe Inspirations Apple and Sage Pork Chops
1 teaspoon salt Recipe Inspirations Apple and Sage Pork Chops
4 boneless pork chops, 1-inch thick (about 1 1/4 pounds) Recipe Inspirations Apple and Sage Pork Chops
2 tablespoons olive oil Recipe Inspirations Apple and Sage Pork Chops
1 medium onion, thinly sliced Recipe Inspirations Apple and Sage Pork Chops
2 red apples, thinly sliced Recipe Inspirations Apple and Sage Pork Chops
1/2 cup apple juice Recipe Inspirations Apple and Sage Pork Chops
1 tablespoon brown sugar Recipe Inspirations Apple and Sage Pork Chops
1 package frozen, cubed potatoes Perfect Cheesy Potatoes
8 ounces sour cream Perfect Cheesy Potatoes
1 package shredded cheddar cheese, divided Perfect Cheesy Potatoes
1 can cream of mushroom or chicken soup Perfect Cheesy Potatoes
1 stick butter, melted Perfect Cheesy Potatoes
1 cup celery Broccoli Salad with Bacon
3 cups raw broccoli, chopped Broccoli Salad with Bacon
4 hard-boiled eggs, chopped Broccoli Salad with Bacon
8 slices bacon, fried and crumbled Broccoli Salad with Bacon
1/2 cup raisins Broccoli Salad with Bacon
1 cup mayonnaise (not salad dressing) Broccoli Salad with Bacon
1/4 cup sugar Broccoli Salad with Bacon
2 teaspoons vinegar Broccoli Salad with Bacon
2 cups crushed ginger snaps Layered Pumpkin Cheesecake
4 tablespoons butter - melted Layered Pumpkin Cheesecake
4 packages cream cheese - softened Layered Pumpkin Cheesecake
1 1/2 cups sugar Layered Pumpkin Cheesecake
2 teaspoons vanilla extract Layered Pumpkin Cheesecake
4 eggs Layered Pumpkin Cheesecake
15 ounces pumpkin , packed solid Layered Pumpkin Cheesecake
1 1/2 teaspoons ground ginger Layered Pumpkin Cheesecake
1 teaspoon ground cinnamon Layered Pumpkin Cheesecake
1/4 teaspoon freshly grated nutmeg Layered Pumpkin Cheesecake
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