I have several philosophy's when I'm in the kitchen. Two always come to mind which are
DRUM ROLL.................
... if you're going to host a party, dinner, or event, never ask or expect your guests to bring anything except the clothes on their body and their party shoes. The second, always over cook. Make sure there is enough food if a small army shows. These two "kitchen mottos" have taken me very far in life!
Just like the other gatherings I've hosted, I started planning the menu several weeks in advance making sure there was enough variety of foods, flavors, desserts, smells, etc. I am always worried that someone won't like exactly what I've prepared, so I try to make many options. This year our menu included:
Turkey
Ham
Sausage Balls
Deviled Eggs
Mashed potatos
Mac & cheese (2 crock pots full)
Brocolli & cheese casserole
Sweet potato casserole
Rolls
Coconut cream pie
Double layer pumpkin cheesecake
Banana bread
Chess bars
Award winning choc chip cookies (I'm serious these are famous)
French chocolate mousse pie
Oreo cheesecake (I'm talking better than the Cheesecake factory)
All of which I prepared and baked myself except for the ham which was bought and the rolls. Sister Shubert knew what she was doing when she created her rolls because I know for a fact I can sit down at one sitting and eat an entire pan, good for the tummy but not the waist. They are easy an oh so delicious!
Although I would love to post all of my recipes on my blog, I have to keep you coming back for more so I'm only going to post a few that you can hopefully use for your next gig!
The oh so amazing TURKEY. First, buy the biggest bird you can find! The more the merrier!
Ingredients:
big ole bird
kosher salt
celery
carrots
2 large onions
onion salt
garlic salt
5 cans chicken broth
10 trash bags
1 large tub
lots of water
1. First you need to thaw your turkey in the fridge for several days, unwrap the turkey, rub with 3-4 cups of kosher salt, and place the turkey inside of the trash bags, inside of the tub and add water to the turkey to allow it to soak all night long. This will make Mr. Turkey extremely moist and extra delicious.
2. Preheat oven to 400 degrees. Remove the turkey from the water and place in the roasting pan. Place the cut celery, carrots, and onions inside his tushie. If you have extra veggies, place in the pan for extra flavor.
3. Rub onion salt and garlic salt on his skin.
4. Pour 3 cans of chicken broth over Mr. Turkey into the pan which helps makes lots and lots of gravy.
5. Place a thermometer in his thigh and cover with aluminum foil.
6. Since the cooking time will depend on how large your bird is, I recommend you keep Mr. Turkey baking until the thermometer says 180 degrees. This is take several hours if you have a large one like mine.
7. As soon as it hits 180, you can take it out and enjoy! Also, dont forget to carve him so that he looks his best! Thank heavens for the electric knife!
Are you ready for Recipe #2?- Creamy deviled eggs
These are so scrumptious you will eat the entire batch before you know it! Several special ingredients make this mouth watering!
Ingredients:
Eggs (I used 24 eggs)
1/3 c. Powered ranch
1/4 c. Mayo
4 oz. Cream cheese
1. First, place all of the eggs in a large pot of water. Bring the pot of eggs to a boil. Leave the eggs in the hot water for 10-15 minutes.
2. Drain hot water and set in the sink, Turn the faucet on cold and keep letting it run over the eggs until the pot is completely consumed with cold water.
3. Let the eggs completely cool before you try to peel them or you will have an egg disaster!
4. Cut the eggs in half lengthwise & place all yolk in a medium bowl.
5. Mash the yolk until it is smooth, Add the mayo, cream cheese, & ranch.
6. Stir and place bake inside of the eggs. I used my cookie decorator to make them look fancy for Thanksgiving but you can easily pipe it out of a sandwich bag with the bottom corner cut. You do not have to be Martha Stewart for these to look and taste great!
Last but certainly not least, French Silk Chocolate Pie
Ingredients:
1/2 c. butter, softened
3/4c. white sugar
(2) 1oz. squares of unsweet baking chocolate, melted & cooled
1 tea. vanilla
2 eggs
pie crust
1. Bake pie crust according to directions
2. Cream butter in your mixer. Add 1/2c. sugar
3. Stir in the chocolate and the vanilla extract
4. In another bowl, wisk the eggs with 1/4c. of sugar for 6 minutes with the wisk attachement
5. Mix with the chocolate mixture
6. Place the chocolate into the cool pie crust
7. Add whipped cream (cool whip) over the pie and refrigerate for 2 hours or overnight.
ENJOY!
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