Blue Cheese Turkey Burgers & Homemade Fries

These turkey burgers are always a hit in my home. The red wine mixed with the Worcesteshire sauce make these burger yummy and juicy. Topped with a tangy blue cheese, they are sure to please!

Happy New Year!!

•Turkey Burgers•

Ingredients

2 pounds of ground turkey

1/4 cup dry red wine

1/4 cup Worcesteshire sauce

salt & pepper to taste

Big crusty buns

lettuce

red onion, sliced

creamy blue cheese, crumbled

Directions

Mix the first five ingredients by hand in a big bowl. Shape meat into flat round patties. Het a non stick pan to med high heat add a small amount of olive oil and coat pan. Grill patties on both sides until meat is cooked through. Cut your buns in half and toat them under your oven broiler until they are golden brown. Top cooked turkey patties with lots of blue cheese crumbles, place under broiler too until cheese is bubbly. Assemble your turkey burger and serve.

Enjoy!

•Homemade Fries•

Ingredients

6 to 8 Russet potatoes

olive oil

salt & pepper

Directions

Wash and scrub your whole potatoes. On a cutting board cut your potatoes in half long ways. Then cut each half in half, still long ways. Then cut halfs into skinny fries. Repeat with all of your potatoes. Place cut potatoes on a cookie sheet. Drizzle generously with olive oil. Add salt & pepper and toss. Cook at 400˙until golden brown.

Enjoy!

Banana Nut Bread

Sweet breads are super easy to whip up. The perfect treat with your morning cup of coffee, a warm slice banana nut bread with a dollop of plain cream cheese. I like to top my banana bread with fresh pecans to give a nutty crunch.

Ingredients

1/2 cup butter, softened

1 cup sugar

4 soft ripe bananas

2 cups of flour

1tsp. baking soda

1 Tbsp. vanilla

2 eggs

1 handfull of fresh pecan halves

Directions

Mix to a cream, soda, sugar, butter, eggs, bananas, and vanilla. Then add flour. Grease and flour bread pan. Fill pan with bread mix. Top with pecan pieces. Bake for 1 hour at 350˙

Enjoy!

Turkey Bacon & Avocado Sandwich

My family and I do not eat bacon solely for the reason that... pigs are to cute to eat! But, we still love the idea of the classic BLT sandwich. Although, this sandwich is far from the classic three ingredients of bacon, lettuce, and tomato, it is close and a yummy twist.

Ingredients

2 slices of oat nut bread

6 slices of Turkey Bacon

Mayonnaise

1/2 of a ripe avocado, sliced

Spring mix lettuce leaves

Salt & pepper

Directions

Toast your two pieces of bread. Spread mayonnaise on one piece of your bread, salt and pepper. Microwave your favorite turkey bacon between paper towel on a plate until crisp. Lay your cooked bacon on your bread. Lay your sliced avocado on top of your bacon and top with lettuce and your other piece of bread. This recipe make one sandwich.

Enjoy!

Christmas Morning Monkey Bread

A Christmas morning tradition in our home, this nutty warm gooey pull apart sweet bread really hits the spot. I hope you and your family have a very Merry Christmas!

Ingredients

18 frozen Rhodes brand roll dough balls

1 stick melted butter (not margarine)

1 cup chopped pecans

½ cup brown sugar

1 small package butterscotch pudding (not instant)

1 tsp cinnamon

Directions

Grease Bundt pan. Spread frozen roll balls evenly around pan. Pour melted butter over dough balls. Sprinkle with cinnamon and chopped nuts. Sprinkle brown sugar and dry pudding.

Cover with damp cloth and let rise overnight. Bake at 350 degrees for 30 minutes. Invert on large dish to catch drippings. Serve hot!

Enjoy!

Calzones

I wish I could say I slaved and slaved over homemade bread to make these delicious calzones, but I took a shortcut and they are just as yummy. I used Rhodes frozen dough, their bread is outstanding. I always keep it stocked in my freezer. For a busy mom this is the perfect family pleaser recipe.

Ingredients

2 loaves Rhodes Italian Dough

1 lb. spicy chicken sausage

2 cups of mozzarella

1 cup of parmesan

2 cups of fresh spinach

1 egg, beaten

Directions

Place two frozen loaves in a large glass bowl, sprayed with with Pam and covered with saran wrap. Let the bread thaw and rise for at least 3 hours. Crumble your chicken sausage, and grate your cheeses. Place a small amount of flour on your work surface. Roll out your dough and cut into fours. Two loaves of dough should be enough for 3 to 4 calzones. Pile your meat, cheeses and spinach onto your individual slabs of dough. fold over and pinch the ends. Brush the tops of your calzones with the egg wash. bake at 375˙ until golden brown, 20 to 30 minutes.

Enjoy!

Cranberry Tart

This tart recipe is definitely a crowd pleaser. It can be served as a dessert or for breakfast, it's warm, colorful and oh so yummy! Perfect for holiday gatherings.

Ingredients

1 cup of pecans, chopped

1 1/2 sticks of unsalted butter, plus more to butter pie plate

3/4 cup of granulated sugar, plus more to sprinkle on top

2 large eggs

1 Tbs. vanilla

1 cup of flour

2 cups of fresh cranberries

Vanilla ice cream

Directions

Heat oven to 325˙Spread nuts onto a cookie sheet and bake until fragrant. Set aside. Butter a pie plate generously. In a electric mixer whisk together melted butter, sugar, eggs, vanilla and flour. (batter will be thick) Stir in cranberries and 3/4 cups of p chopped pecans.

Scoop batter into pie plate. Sprinkle the top with the remaining pecans and sugar. Bake until golden brown and crusty on top. 30 to 40 minutes. Serve with vanilla ice cream.

Enjoy!

Garden Shrimp Risotto

This dish is great because it can be served at anytime of the year. The Arborio rice is warm, chewy, and hearty, combined with fresh and healthy ingredients making this risotto delicious. The directions may look labor intensive by just reading through this recipe, it's really not. This recipe is easy, and full of flavor, one of my favorites for sure.

Ingredients

6 to 8 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1 cup freshly grated Parmesan
2 bags of 16 to 28 size raw shrimp w/ shells
Crazy Salt
Old Bay seasoning


Directions


Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft and a little caramelized , 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

Just before risotto is finished rinse defrosted shrimp. Take shell off but leave tail on ( I just think it makes the shrimp look prettier) :) Pat dry shrimp with paper towel, try to get the shrimp as dry as you can. On a cookie sheet toss shrimp with one tablespoon of olive oil and season generously with Crazy Salt and Old Bay seasoning. Place in oven on broil. Broil shrimp until pink, no longer. Serve with risotto!

Enjoy!

Pecan Toffee

The holiday's just would not be a hit without toffee! Yum, I love the buttery, chewy, crunch of toffee. This recipe is so easy to make, fool proof and fun. A great one to get the kids involved.

A little different this toffee is made with pecans instead of traditional walnuts.

Ingredients

1 1/2 cups finely chopped pecans, roasted and divided

1 cup of sugar

1 cup of butter, (2 sticks)

1 Tbsp. light corn syrup

1/4 cup of water

1 cup of semisweet chocolate chips

Directions

Roughly chop your pecans, place on cookie sheet and toast in oven until fragrant. Spread one cup of roasted pecans onto a buttered cookie sheet. Bring sugar and the next three ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is a golden brown peanut butter color and the candy thermometer registers 290˙ to 310.˙ Pour sugar mixture over roasted pecans on cookie sheet.

Sprinkle with chocolate chip, and let sit for 30 seconds, so the chips can melt. Spread the melted chocolate evenly over the top. Sprinkle with the remaining 1/2 cup of chopped pecans.

Chill for 1 hour. Break into bite size pieces.

Enjoy!

Bird Nest Pasta & Chicken

I see a trend here in my recipes... lots of pasta! I can't help myself, It's my best. Pasta just isn't pasta to me and this brand of pasta might be one of my favorites, Colavita. For this dish I used Colavita's Fettuccine Nests they are smooth and chewy making this brand absolutely divine. A perfect compliment to any dish. This recipe is elegant, rich and full of flavor, but also very easy to make.

Ingredients

3/4lb. chicken breasts, pounded and sliced thin

1/4 cup of flour

1/4 cup of butter, (4 Tlbs.)

Salt & pepper, to taste

1 cup of chicken broth

1 cup of white wine

1 cup of light sour cream

1 cup of sliced fresh mushrooms

8 oz. Colavita fettuccine nests

1/2 tsp. paprika

3 cloves of fresh garlic, chopped

1/2 of a shallot, chopped

Directions

Pound your chicken breasts very thin, then slice them on an angle. In a plastic bag toss chicken with flour, salt and pepper. Cook your pasta just till al dente. Drain and set aside. Melt butter in a non stick skillet, add chopped garlic and shallot. Let simmer on med/ high until the shallot is translucent. Add chicken to skillet and brown on both sides. Mix in sour cream, chicken broth and wine. Add paprika and mushrooms. Cover and simmer on med/ low heat for 15 to 20 minutes. Serve chicken over cooked pasta.

Enjoy!

The Winner is...

Congratulations Carly!

Please send me your info and I will get your bon bon's out to you!

Traditional Christmas Bonbon's

Every year it is a tradition for my mother and I to get together and make our traditional Christmas Bonbon's. We quadruple the recipe and over the course of several days we bunker down and put on our favorite Christmas music and make thousands of these delicious treats to give away to our friends and family for the holidays.

Ingredients

2 boxes powdered sugar (four heaping cups)

1 stick butter, softened

1 can Eagle Brand Milk, sweetened condenced

1 teaspoon of good vanilla

14 ounces angel flake coconut

1 ½ cup finely chopped fresh pecans

3 small packages of Ghirardelli milk chocolate chips

¼ cube paraffin shaved

Directions

Mix first six ingredients in a large bowl, chill in the freezer until you can handle the mixture without it sticking to your hands. Take mixture and form into small balls, place on a cookie sheet and chill in the freezer again.

Melt 1 large pkg or 3 small pkg's of milk chocolate chips and 1/4 cube paraffin over hot water, double boiler sauce pan. Quickly dip chilled balls with a kabob stick into the melted chocolate and let chocolate set up in a cold garage. After the chocolate is set on the balls take a teaspoon and use the remaining melted chocolate to make a swirl on top to cover the kabob stick hole. This recipe makes about three cookie sheets. Place each ball in a Christmas paper and then package into containers for gifts.

This recipe makes about 130 small BonBon's

Once again I'm feeling the holiday spirit, I might have to make this a yearly tradition! I will be randomly giving away a small box of these BonBon's! All you need to do is leave a comment here on this post and I will pick the winner Sunday Morning. Good luck!

Enjoy!

Heavenly Macaroni & Cheese

This might be one of my favorite dishes! Delectable down to the last bite. A dish I crave all the time and only treat myself to it every once in a while. An alternative to this recipe is to cut this recipe in half and serve in small ramekins, for a lighter yet heavenly treat!

Ingredients

Serves 12
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp White Cheddar cheese (about 18 ounces, I use Tillamook)
2 cups grated Gruyere cheese (about 8 ounces)

1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)

1/2 cup of Parmesan cheese

1 pound Cellentani pasta

Directions

Heat oven to 400˙ degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. Melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere, 1 cup Pecorino Romano, 1/2 cup of parmesan cheese; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer pasta to a colander, rinse under cold running water, and drain well. Stir pasta into the reserved cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

• This recipe was inspired by Martha Stewart, with just a few of my own tweaks.

Enjoy!

Turtle • Winners

Congratulations ladies & thank you to everyone for your sweet comments!

(please email me your mailing address and I will get your goodies right out to you)

Enjoy!

NaNa's Turtles

Nothing quite beats my moms homemade turtles! They are delicious, and very easy to make. All packaged up with a simple bow they make the perfect gift.

Since the holidays are right around the corner, I thought I would give away 3 packages of these delightful little treats to 3 random winners! All you need to do is leave a comment on this post and I will draw 3 names Monday morning and announce them here on my blog!

Caramel Recipe

Ingredients

2 cups of sugar

1 cup of light corn syrup

1/2 cup of unsalted butter

1 can of sweetened, condensed milk

Directions

In a heavy saucepan combine sugar, and corn syrup. Bring to a boil, stirring constantly.

Once mixture starts to boil add the butter and condensed milk. Stirring constantly.

Cook for approximately 15 minutes or until the temperature reaches 230 degrees on your candy thermometer. Take pan off heat.

Turtle Recipe

Ingredients

5 cups of whole fresh pecans

1 large bag of good semi sweet chocolate (Ghirardelli)

1 batch of caramel

Pam spray

parchment paper

cookie sheets

Directions

Make your caramel and set aside. Line 2 cookie sheets with parchment paper and lightly spray the paper with Pam. On your cookie sheets make small piles of pecan clusters in rows. With two spoons dollop a small amount of caramel onto each cluster. Immediately place your cookie sheets with your caramel nut clusters into your freezer.

While your caramel is hardening in the freezer melt your chocolate. I melt my chocolate in a glass bowl in the microwave. Be careful you do not burn your chocolate, 1 min should be enough. Stir your chocolate until it is all melted. If you need to melt your chocolate more, only put it back into the microwave for 20 seconds at a time. Take your clusters out of the freezer and dunk the tops of the clusters with chocolate and set carefully back onto cookie sheets. You now have turtles! Let your chocolate set. Then package.

Enjoy!

Blackberries & Brie

This is one of my daughters favorite appetizers, she gets all excited when I make this. The warm Brie and sweet preserves makes a perfect contrasting combo. Served warm or cold this cheese is mild and pleasing. Perfect for your holiday parties.

Ingredients

1 large round of Aloutte Brie Cheese

3 Tbs. of Blackberry jam

Fresh blackberries

Crackers

Directions

Carefully slice the top rind off your round of cheese, without wasting to much cheese. Although the rind itself is edible, I do this so the cheese can ooze and bubble up and melt together with the jam. Place round in the center of a pie plate. Dollop 3 tablespoons of blackberry jam in the center of your cheese round. sprinkle fresh blackberries on the top.

Bake at 400˙until cheese is bubbly and brown on top. Serve with crackers.

Enjoy!