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This Kiss Mint Cookie

February 10, 2009 By The Recipe Mom Leave a Comment

What You Need:

1/2 C flour
1/4 t baking soda
3 T + 2 t unsweetened cocoa powder
1/4 t salt
4 T unsalted butter, room temperature
6 T sugar
1 small egg, well beaten
1/4 t vanilla extract
1 1/2 C semisweet chocolate chips
2 T solid shortening
1/2 t peppermint extract

How to Make It:

Empty the flour into a large mixing bow.
Add the baking soda, cocoa powder and salt and whisk to combine well.
Put the butter into a separate bowl.
Add the sugar, egg and vanilla to the butter.
Beat with a mixer on low speed 30 seconds or until completely combined.
Set the mixer speed to medium and continue to beat the mixture for another 30 seconds.
Add the flour mixture to the butter mixture and beat on low speed 15 seconds just until the flour mixture is moistened.
Place a piece of plastic wrap on a flat surface and transfer the dough to the wrap.
Wrap the dough in the plastic wrap and refrigerate at least 4 hours.
Heat the oven to 350 degrees and allow it to heat while finishing the cookies.
Line a cookie sheet with parchment paper.
Unwrap the dough and cut it into 1/4 inch slices.
Place the slices 1/2 inch apart on the prepared cookie sheet.
Bake 8 minutes or until the cookies are firm.
Place the parchment paper with the cookies on a wire rack to cool.
Place the chocolate chips, shortening and peppermint extract together in a microwave safe bowl.
Microwave on high 30 seconds or until the shortening has completely melted.
Remove and stir until you have a smooth consistency.
Drop one cookie at a time into the chocolate mixture and use a fork to turn the cookie so it is completely covered.
Place the cookies on wax paper to cool and set about 15 minutes.

Serving Size: 24

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Flipped Butter Turkey

January 1, 2009 By The Recipe Mom Leave a Comment
Trio of Butter

Image by ulterior epicure via Flickr

What You Need:

1 (13 lb.) whole turkey, thawed
1/2 C butter
1 C water

How to Make It:

Remove the giblets and neck from inside the turkey cavity.
Clean the turkey well with cold water and pat dry inside and out.
Set the oven temperature to 350 degrees and allow the oven to heat up.
Place the turkey breast down in a large roasting pan.
Insert 1/4 C of the butter into the cavity of the turkey.
Place the remaining 1/4 C of butter around the turkey in the roasting pan.
Carefully pour the water into the pan so you don’t splash the turkey.
Cover the turkey tightly with a piece of aluminum foil.
Roast 3 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees and juice runs clear.

Serves 12

This recipe is one of the simplest ways to roast a turkey. The butter makes the turkey very moist and enhances the flavor. More water can be added 1/4 C at time during roasting if necessary.

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Herb Seasoned Roasted Turkey

December 31, 2008 By The Recipe Mom Leave a Comment

What You Need:

2 tbsp. butter, softened
1 tbsp fresh sage, chopped
1 tbsp. fresh thyme, chopped
1 tbsp. garlic, minced
1 apple, peeled, cored and cut into wedges
1 onion, cut into wedges
1 (12 lb.) whole turkey, thawed
2 (14 oz.) cans chicken broth, divided

How to Make It:

Place the softened butter into a mixing bowl.
Add the sage, thyme and garlic and mix until all the ingredients are incorporated together well.
Prepare the turkey by removing the neck and giblets and rinsing under cold water.
Drain any excess water from the turkey cavity and pat the outside dry with paper towel.
Rub the butter mixture over the entire turkey.
Fill the turkey cavity with the onion and apple wedges.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the prepared turkey on the rack in the roasting pan.
Set the oven temperature on 350 and allow the oven to preheat.
Loosely tent foil over the turkey breast.
Pour 1 C of the broth into the bottom of the pan and if there are any apple and onion wedges left over place them in the pan also.
Bake 1 hour and then remove the foil.
Add the remaining chicken broth to the pan and return the turkey to the oven.
Continue roasting for 2 hours or until the internal temperature of the breast reaches 170 degrees.
Remove from the oven and allow standing 20 minutes before carving.

Serves 12

Use a roasting pan that fits the turkey size. The pan should be 3 to 4 inches deep with 2 inches open on each side the turkey. If it’s too wide the juices will evaporate too quickly. Also be careful with the weight of the pan. Make sure you can safely lift the pan with the bird in and out of the oven.

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Citrus Butter Turkey

December 31, 2008 By The Recipe Mom Leave a Comment
Sauteeing garlic - Cooking demonstration

Image by afagen via Flickr

What You Need:

1 (12 lb.) whole turkey, thawed
6 tbsp. unsalted butter, softened
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. thyme
Juice from one fresh lemon
Juice from one fresh orange
1 onion, quartered
2 stalks of celery cut in large pieces
3 bay leaves
2 garlic cloves, unpeeled
2 C chicken broth

How to Make It:

Clean the turkey by removing the giblets and neck and running the turkey under cool water both inside and out.
Pat the turkey dry with paper towel being sure to also dry the inside of the turkey well.
Set the oven temperature on 325 degrees and allow the oven to heat while preparing the turkey.
Place the butter in a small mixing dish and add the salt, pepper and thyme.
Pour the juice from the lemon and orange into the dish.
Stir until combined noting that not all of the juice will incorporate into the butter.
Spread the butter over the outside and inside of the turkey being sure to cover the whole turkey.
Place the prepared onion, celery, bay leaves and garlic into the cavity of the turkey.
Secure the skin to the back of the turkey, turn the wing tips in and tie the legs together with twine.
Fill a roasting pan with the broth, place a rack in the pan and place the turkey on the rack.
Roast the turkey 45 minutes being sure not to open the oven during this time.
After 45 minutes, baste the turkey with the pan juices.
Continue roasting 2 hours basting every 20 minutes.
The turkey is done when the internal temperature of the thigh reaches 180 degrees.

Serves 12

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Lemon Rubbed Roasted Turkey

December 31, 2008 By The Recipe Mom Leave a Comment
Salt, sugar and pepper shakers.

Image via Wikipedia

What You Need:

1 (15 lb.) whole turkey, thawed
2 lemons cut in halves
1 tsp. salt
1 tsp. pepper
1 onion, quartered
2 celery stalks, cut in chunks
2 carrots cut in chunks
2 parsnips cut in chunks
1/2 tsp. parsley
3 tbsp. butter, melted

How to Make It:

Place the oven on 400 degrees and allow it to heat while preparing the turkey.
Remove the giblets and neck from the turkey and save for another use or discard.
Run under cool water both inside and out and pat dry.
Use 2 lemon halves and rub the inside of the turkey squeezing the juice into the turkey as you rub.
Sprinkle the turkey cavity with 1/2 tsp. salt and 1/2 tsp. pepper being sure to cover well.
Place the onion, celery, carrots and parsnips into the cavity of the turkey.
Sprinkle with the parsley.
Tie the legs together with twine and secure the neck skin over the back of the turkey.
Rub the remaining 2 halves of lemon over the outside of the turkey again squeezing out the juice as you rub.
Baste the turkey all over on the outside with the melted butter.
Sprinkle the remaining salt and pepper over the turkey.
Place the turkey, breast side down, on a rack in a large shallow roasting pan.
Put the turkey into the preheated oven for 30 minutes.
Reduce the heat of the oven to 350 degrees and continuing roasting 2 hours.
Reduce the heat again to 225 degrees and turn the turkey over so the breast will brown.
Continue roasting 1 hour 30 minutes or until the internal temperature reaches 170 degrees in the breast area of the meat.
Allow the turkey to rest 30 minutes before carving.

Serves 15

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Roast Turkey with Chestnut Watercress Stuffing

December 28, 2008 By The Recipe Mom Leave a Comment
Roast Veg : Almost ready...

Image by Jasmic via Flickr

What You Need:

6 bacon slices, chopped
1/2 lb. fresh chestnuts, peeled and chopped
1 C white bread crumbs
1 egg, beaten
1/2 bunch of watercress, chopped fine
1 1/2 tsp. salt, divided
1 1/4 tsp. pepper, divided
1 (10 lb.) whole turkey, thawed
3 tbsp. butter, room temperature

How to Make It:

Place the bacon in a skillet over low heat.
When the bacon grease begins to build in the skillet add the chestnuts.
Up the stove temperature to medium and cook the bacon and chestnuts 10 minutes or until the bacon is crisp.
Stir the bread crumbs into the skillet.
Transfer the bacon mixture to a large mixing bowl.
Add the beaten egg, watercress, 1/2 tsp. salt and 1/4 tsp. pepper.
Mix all the ingredients together well.
Place the oven setting on 350 and allow the oven to preheat.
Remove the neck and giblets from the turkey and rinse under cold water.
Drain any water out of the turkey cavity and pat the turkey dry with paper towel.
Fill the turkey cavity with the stuffing mixture.
Pull the skin over the opening and secure.
Twist the wing tips up and secure the legs with twine.
Rub the butter all over the outside of the turkey.
Sprinkle the remaining salt and pepper over the turkey.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the turkey, breast side up, on the rack.
Roast the turkey 3 hours or until the internal thigh temperature reaches 180 degrees.
If the turkey browns excessively cover it with foil.
Allow the turkey to stand 30 minutes before carving.

Serves 10

If you can’t find fresh chestnuts 1/4 lb. of dried chestnuts will work just as well. Place them in water and allow them to soak over night.

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Turkey with Roasted Vegetables and Maple Sauce

December 28, 2008 By The Recipe Mom Leave a Comment

What You Need:

2 C apple cider
1/3 C real maple syrup
2 1/2 tbsp. thyme, chopped fine, divided
2 tbsp. fresh marjoram, chopped fine, divided
1 1/2 tsp. lemon zest, grated
3/4 cup butter, room temperature
1 tsp. salt
1/2 tsp. pepper
1 (12 lb.) whole turkey, thawed
2 C onion, chopped
1 1/2 C celery, chopped
1 1/2 C carrots, chopped
3 C chicken broth, divided
1/4 C flour
1 bay leaf
1/2 C apple brandy

How to Make It:

Pour the apple cider into a sauce pan and place over high heat.
Add the maple syrup and stir well to combine.
Bring the mixture to a rapid steady boil.
Continue cooking for about 5 minutes or until the mixture is reduced to 1/2 C.
Remove from the heat and quickly stir in 1 tbsp of thyme, 1 tbsp. marjoram and lemon zest.
Add the butter and continue stirring until the butter has completely melted into the mixture.
Sprinkle in the salt and pepper and stir well to combine.
Cover with plastic wrap and place in the refrigerator until cold.
Set the oven to 375 degrees F and allow it to heat up.
Place a rack into a large roasting pan and spray the rack with a non stick cooking spray.
Spread the butter, reserving 1/4 C for later use, over the entire turkey.
Spread the vegetables in the roasting pan around and under the turkey.
Sprinkle the vegetables with 1 tbsp. thyme and the remaining marjoram.
Pour 2 C of the chicken broth over the vegetables.
Roast the turkey 30 minutes in the preheated oven.
Reduce the heat to 350 and cover the turkey with aluminum foil.
Continue roasting an additional 2 hours 30 minutes or until the thigh temperature reaches 180 degrees.
Remove the turkey from the oven and place on a platter.
Allow the turkey to stand at least 30 minutes before carving.
Strain the roasting pan drippings into a 3 C size measuring cup.
Add enough of the remaining chicken broth to make 3 full cups of liquid.
Pour the liquid into a large saucepan and place the pan over high heat.
Bring the liquid to a continuous boil.
Place the 1/4 C reserved butter and flour into a mixing bowl.
Whisk together until the mixture becomes very smooth.
Stir the smooth butter mixture into the boiling liquid.
Add the remaining thyme and bay leaf to the boiling mixture.
Continue to boil until the mixture becomes a sauce consistency about 8 minutes.
Remove the mixture from the heat and stir in the apple brandy.
Be sure to remove the bay leaf before serving the sauce.

Serves 12

The maple sauce gives this turkey and vegetables a slightly sweet flavor. If fresh thyme and marjoram are not available use dry and adjust the measurements to 2 1/4 tsp. thyme and 2 tsp. marjoram.

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Honey Mustard Turkey Breast Microwave Style

December 28, 2008 By The Recipe Mom Leave a Comment
Own work

Image via Wikipedia

What You Need:

1 (7 lb.) turkey breast, thawed
2 tbsp. unsalted butter
1/4 tsp. curry powder
1/2 tsp. ground ginger
2 tbsp. Dijon style mustard
1/2 C honey

How to Make It:

Place a plastic rack into a large deep sided microwavable dish.
Place the turkey, breast side down, on the rack.
Melt the butter in a microwavable safe bowl on high heat for 15 seconds.
Once melted completely add the curry, ginger, mustard and honey to the bowl.
Stir until all the ingredients are completely incorporated together.
Baste the turkey skin with the honey mustard mixture.
Cover the turkey with wax paper.
Microwave the turkey on high for 14 minutes.
Rotate the turkey 1/4 turn and baste again.
Continue cooking for 13 minutes.
Remove the turkey from the microwave.
Drain off any juice that has gathered in the dish.
Turn the turkey breast side up and baste with the honey mustard mixture.
Recover with wax paper.
Microwave on medium high temperature for 28 minutes or until the internal temperature reaches 170 degrees.
Remove the turkey from the microwave and cover with aluminum foil.
Allow the turkey to set covered for 20 minutes before carving.

Serves 8

By covering the turkey with foil after removing it from the microwave you allow the turkey to continue cooking through and the heat to equalize making the turkey moist and juicy when carved.

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