2 talespoons flour
1 teaspoon poultry seasoning
Salt and pepper
Pour turkey drippings into a large container and let cook slightly. Skim fat from drippings and reserve. In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and the flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste.
We tried this today and it was the best we have ever made…
14oz (1 can) Diced Tomatoes with Green Chilies
14oz (1 can) Kuner’s Hot Chili Beans
8oz (1 can) tomato sauce
1 lb. ground beef
Combine diced tomatoes, chili beans and tomato sauce in crock pot. Brown the ground beef and add to crock pot. Cook on high for 1.5+ hours or on low all day.
Stovetop: Combine ingredients, bring to boil, and simmer for 30 minutes.
Serves: Dan, Amy, Connor, Bud and Tiffany … and Tiffany and Tiffany
This chili has won twice at the DTS Annual Chili Cook Offs.
9 cups Crispex
2 cups coconut
1 to 2 cups nuts
0.5 cups butter
0.5 cups light corn syrup
1 cup brown sugar
1 tsp vanilla
0.5 tsp baking soda
Preheat oven to 250
Stir Crispix, coconut and nuts in a large roasting pan. (Pam-ed)
In a medium saucepan, combine butter, corn syrup and sugar; bring to and boil for five minutes, stirring constantly. Remove from heat and add vanilla (it’ll sputter) and baking soda. Pour over Crispix mixture until evenly mixed.
Bake for 1 hour, stirring every 15 minutes. Dump out on a cookie sheet to cool and break apart.
Melissa Vantine from Media Services made this for Christmas. She got the recipe from Kim Kinkle.
1.5 cups water
1 cup quick oatmeal
0.5 cups shortening
2 cups sugar
1 cup flour
0.5 tsp salt
1 tsp baking soda
0.5 cup cocoa
1 tsp vanilla
1 cup powdered sugar
2 cups flaked coconut
2 Tbl butter
0.5 cup milk
Preheat oven to 325
Bring water to boil, stir in oatmeal and set aside. Mix shortening, sugar and eggs in large bowl. Add oatmeal to mixture and mix on medium until smooth. Add flour, salt, baking soda, cocoa, and vanilla. Mix well.
Grease and flour 9 x 13 pan. Bake for 40 to 45 minutes until toothpick inserted in the center comes out clean.
After the cake is done immediately make the icing. In a small sauce pan combine milk and butter. Heat at medium/high until melted. Add powdered sugar and coconut. Bring to boil, stirring continuously until thickened, about five minutes. Spread evenly on warm cake.
Allow cake to cool before serving.
Amy’s family has been baking this cake for as long as she can remember. (A long time!) Remember this can be eaten for breakfast, as part of a heart-healthy diet. It does have oatmeal in it!
WeightWatchers PointsPlus: 5 per 2×2 inch square
1 cup White Flour
0.5 cup Spelt Wheat Flour
3.5 tsp Baking Powder
1 tsp Salt
1 Tbsp White Sugar
1.25 cups milk
3 tbsp Butter – melted
Sift the dry ingredients. Make a well in the center. Pour in the other ingredients and mix until smooth.
Connor found this recipe on-line and made pancakes for the family.
8 lbs. Beef Brisket, trimmed
2 tsp Sugar
1 bottle Barbeque Sauce (Kraft’s Hickory Flavor)
3/4 cups Brown Sugar
On heavy foil, season brisket with onion salt, garlic salt, celery salt, 2 tsp. sugar, worchestershire sauce and liquid smoke on both sides. Wrap in foil and refridgerate over night. Bake at 250 for one hour for each pound of beef. Open foil and pour off grease.
Make a sauce of one bottle barbeque sauce and brown sugar. Mix well and pour over meat. Leave foil open and bake for one additional hour. Cool slightly before slicing. Serve with barbeque sauce.
Serves 5: Carolyn, Dan, Amy, Erin and Connor
Carolyn made this when we visited her in the summer of 2008. Connor asked for the recipe.
2 ounces cream cheese, softened
1/4-1/2 teaspoon Peppermint Oil
2 cups confectioners sugar (add more if mixture is sticky)
Blend cheese with Peppermint Oil* and color; mix in sugar, knead until mints are firm. Add additional sugar if needed. Roll in balls, place one side in a small amount of granulated sugar, press sugar side down in candy mold (unmold at once), or flatten with bottom end of glass on waxed paper.
* Start with 1/4 teaspoon and add a few drops at a time to reach desired flavor. Flavor will intensify as mints stand.
Yeild: 72 patties.
Amy makes this for all major family events.
1 pound sirloin steak – trimmed of fat, sliced thin
5 tablespoons soy sauce – divided
1 tablespoon corn starch
1½ tablespoons vegetable oil
2 packets Splenda®
½ teaspoon salt
2 dashes white pepper
4 cloves garlic – minced
2 teaspoon ground ginger
6-12 green onions – sliced lengthwise
Combine meat, 2 tablespoons soy sauce, cornstarch, 1½ tablespoons oil, sugar, salt, and pepper. Refrigerate mixture for at least 1 hour. (Refrigeration Optional) In 375 degree wok, cook garlic and ginger in 1 tablespoon oil for 3 to 5 minutes. Add remaining ingredients, including meat mixture. Stir-fry for 5-10 minutes, or until meat is cooked through. Serve over steamed rice.
Serves 3: Dan, Amy and Connor
2 cup flour (half oat/half wheat)
2 cups milk
4 teaspoon baking powder
2 tablespoons sugar (brown)
6 tablespoons vegetable oil
Combine flour, milk and baking powder in large mixing bowl. Whip eggs, sugar and vegetable oil in small bowl; mix into flour mixture. Ladle a little less than one cup of batter onto greased waffle iron.
Yield: six waffles.
My dad shared this recipe with us. – Dan