Turkey Brine

I had never heard of a turkey brine until I had one at Brooke's house a while ago. It's basically a marinade for your turkey and boy was so good. I decided to try one for Thanksgiving and holy cow, I never want to eat a normal turkey again. My kids couldn't stop eating it and neither could I.

- One gallon of chicken or vegetable broth (homemade is best, but it’s a pain to make).
- One cup of organic salt (using iodized salt isn’t necessary).
- Four tablespoons of spices: (I like rosemary, thyme, sage, and a little pepper and cinnamon).
- One cup of sugar.
- One gallon of water.

Pour all the ingredients into your biggest stockpot and bring it to a boil. Turn off the heat and cool to room temp. Wash and clean your turkey thoroughly. Put that bird into your newly made brine recipe and make sure he’s completely covered. Place your brined turkey into the refrigerator overnight or at as long as possible.

This was way yummy. I didn't have organic salt so I used regular, though I don't know what the difference would be. I also think this recipe was used for a regular big bird, somewhere between 12-20 lbs so I cut it in half for the turkey breast we bought.

Raspberry Streusel Coffee Cake

Jen and I were talking about Christmas morning recipes this afternoon. She posted her delicious recipe and this is our family favorite.

I like to make one savory dish (last year I made a crab and Swiss strata) and this sweet coffee cake. I then accompany these dishes with bacon and mulled cider.

I always make this coffee cake the night before and just pop it in the oven in the morning. I'd love to know what the rest of you make on Christmas.

Merry Christmas and Enjoy!

Raspberry Streusel Coffee Cake

Ingredients

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch

BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract

TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans

GLAZE:
1/2 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract

Directions
In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.

Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.

creme brulee french toast

i make this every christmas for breakfast, and we love it. the kids love it because it is so yummy, and i love it because you make it the night before so it's easy to just pop in the oven while we are opening presents. try it, you will love it!

Creme Brulee French Toast


1/2 cup butter
1 cup packed brown sugar
2 tbs corn syrup
1 loaf Texas toast bread (extra thick slices)
5 eggs
1 1/2 cups half and half cream
1/4 tsp salt
1 tsp vanilla


in small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. pour mixture onto large, greased jelly roll pan (18x13x1 inch). spread to cover surface. place 12 slices texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. spoon mixture over each piece if bread. cover and refrigerate overnight. bake uncovered at 350 for about 30 minutes. remove from pan and serve. if not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). makes 12 servings.....ENJOY!

i make bacon to eat with this and it's a delicious start to a sweet day!

*from the essential mormon cookbook

Corn Chowder

This is a must for snowy days. I hope you enjoy it as much as our family does.

Corn Chowder

Ingredients
1/2 cup butter
1 onion, diced
1 carrot, finely diced
1 celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
salt and freshly ground black pepper

Directions
Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.

You can also add chicken, shrimp, clams, or bacon to kick it up another notch.

Merry Christmas!

Hot Caramel Apple Cider

1 gallon Apple Cider

1 Package Mulling Spices

1-12 oz bottle Caramel Sauce

1 cup Whipping Cream

3 tsp Sugar (I prefer powdered sugar)

1/2 tsp Vanilla

In large saucepan over med heat combine the cider and spices. Let mull until cider is infused with spices.

Whip cream in a bowl. Add sugar and vanilla when cream starts to thicken. Whip until stiff.