Winter Fruit Green Salad

Salad:
1 head romaine lettuce
½ c cashews (can also use pecans or almonds)
¼ c dried cranberries
1 apple (cored & sliced)-also toss in ½ tsp. Lemon juice
1 pear (cored & sliced)-toss in w/ lemon juice
4 oz. Shredded Swiss cheese (can also use feta or drained & rinsed cottage cheese)

Dressing:
¼ c sugar
¼ c lemon juice
1 tsp. Diced onion
1/3 c olive oil
2 tsp. Poppy seeds
½ tsp. Dijon mustard
¼ tsp. Salt
dash of pepper

Blend dressing in a blender, adding oil during blending process. Toss salad ingredients and dressing together just before serving. Serves 12

Recipe Requests

There are a few recipes that I've been hoping to see on Becoming Betty.
I figure if I it publicize it, it might happen faster.
So here are my requests:
Jen...those heavenly bread sticks
Bonnie...that rice pudding you brought my mom
Holly...the rocky road brownies
*Thank you and Happy Thanksgiving*

Pumpkin Bread Pudding

I made this last year for Thanksgiving and it was the best pumpkin dessert I have ever had.

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins

Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream

Powdered sugar

For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

PULLED PORK SANDWICH

I got this recipe a long time ago from a Tyler Florence Food TV episode and I changed it a little. His marinade seemed a little bitter so I just made a few changes. We love this and it's so great to have as leftovers.

4-5 lbs boneless pork shoulder

2 T. kosher salt
1 T. black pepper
1 c. brown sugar
1/4 c. paprika
1/2 T. thyme (or 2-3 sprigs fresh, leaves only)
4 cloves garlic
1/4 c. red wine vinegar
Scant 1 T. cayenne pepper
3 T. virgin olive oil

Place salt, pepper, brown sugar, paprika, thyme, garlic, vinegar and cayenne in a food processor and pulse until combined. Add olive oil until you have a nice paste. Rub all over the pork, being sure to it into the nooks so the salt can penetrate the meat well. Place in a zip lock bag and refrigerate for at least 3 hours or overnight (preferred).

Allow the meat to sit at room temperature for 30 minutes before cooking. Place the pork in a roasting pan fitted with a rack insert. I place aluminum foil under the rack for easier clean-up. Roast the pork for 3 1/2 hours uncovered at 325 degrees. The outside will get crispy-brown and will look like mahogany. Let the meat rest for 10-15 minutes before slicing or shredding. Serve on Kaiser rolls or sliced Ciabatta rolls. Delicious with a side of coleslaw**

**We actually like to put coleslaw on top of the meat in the sandwich. Sounds weird, I know but is really yummy (if you like coleslaw)!

No Bake Cookies

Raise your hand if you had Ms. Weber for Home-Ec at TJH! 
This is one of my favorite recipes from that class. Me and my friends used to make these every Sunday night and we usually ate them all before they even made it into cookie form.
Easy to whip up when you don't have time to bake cookies!

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
1 tsp. vanilla
2 cups quick oats

Mix sugar and cocoa in a sauce pan.  Add butter and milk.  Mix well and heat over medium heat, stirring constantly, until the mixture reaches a full roiling boil. Boil for one minute and then remove from heat.  Add pb, oats and vanilla.  Stir really well and then drop by spoonful onto waxed paper.  Let cool for about an hour or put in fridge to cool faster.

Mango Salsa

BC came home from a missionary open-house in our ward, raving about this mango salsa. Sister Alston was nice enough to e-mail me the recipe and I can tell it will be a regular item on the menu at our house.1 ripe mango, diced

2 tomatoes, seeded and diced

1/4 cup red onion, diced

2 green onions, thinly sliced (white and green parts)

3/4 cup chopped cilantro, loosely packed

1/4 cup fresh orange juice

2 Tbs. lime juice

1/2 tsp. tobasco sauce

Kosher salt, to taste

*Mix all ingredients well and chill before serving. This recipe doesn't make a whole lot, so if you're making it for a crowd, you'll want to double or triple it.

Pork Chalupa

I walked into Brett's parents' house the other day and smelled something heavenly cooking. I asked what it was and his mom told me about this pork chalupa recipe that her friend had given her. It is really good and really easy. 3-4 lbs. pork loin roast

2 cloves garlic, minced

2 cans pinto beans

1 Tbs. cumin

2 Tbs. chili powder

1 Tbs. oregano

1 can diced green chiles

1 Tbs. salt

*Cook on low all day in Crock-pot. Serve over chips or in a burrito or like tacos.

Roasted Chicken

Don't be afraid to bust out a roasted chicken dinner! It seems intimidating but it's very easy and makes for a delicious and fancy dinner. Give it a try!!

3-4 lb. whole chicken
butter, softened
garlic salt
salt and pepper

Remove contents from the inside of the chicken. Then, rinse chicken under cold water. Pat dry with paper towels. Rub chicken with butter. Season with garlic salt, salt and pepper. Place in roasting pan. Bake at 450 for 1 1/2 to 2 hours.

Chocolate Banana Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
3 Tbs. cocoa
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla
1 cup mashed banana
1/2 cup sour cream
1/2 cup finely chopped walnuts
1 cup chocolate chips

*Cream butter and sugar. Add eggs. Add dry ingredients and mix well. Add vanilla, banana, sour cream, nuts and chocolate chips. Pour into muffin tins and bake at 350 degrees for 15-20 minutes.

Carrot Cake

I got this delicious carrot cake recipe from The Pioneer Woman. If you haven't checked out her website, something is wrong with you! She's got the best recipes with step by step instructions. This carrot cake was very easy to make and tastes so good! It's even better after it sits for a night.

Cake:
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 cups flour

Mix sugar, eggs and oil. Add dry ingredients. Then, add carrots. Bake in greased and floured 9x13 pan at 350 for 35 min or until done. Let cool. Then frost.

Frosting:
1 stick softened butter
8 0z cream cheese softened
1 lb. powder sugar
2 tsp. vanilla

Thanksgiving Turkey

This a recipe that I got from the food net I made last year. It was the best turkey I have ever had. This recipe has cornbread in it also, but i didn't use it. I just did the turkey and that is all. You can see a demo of it at:

http://www.foodnetwork.com/maple-roasted-turkey-with-sage/video/index.html

The pic is of the different steps. I love to look for new recipes this time of year and try new and harder things. I had only tried to cook a turkey one other time and it didn't turn out so great. I also cooked a turkey in a pit last year because I heard how moist it was. This one was far better I though. Good Luck!


Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
Prep Time: 40 min Inactive Prep Time: hr min Cook Time: 3 hr 30 min Level:
Intermediate Serves:
12 servings 1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced


Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.

About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when ed with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

The pic is of the different steps. I love to look for new recipes this time of year and try new and harder things. I had only tried to cook a turkey one other time and it didn't turn out so great. I also cooked a turkey in a pit last year because I heard how moist it was. This one was far better I though.

Steak Marinade

This marinade is for flank steak, but we used it for 2 ribeye steaks and we loved the flavor.

1/4 cup soy sauce

3/4 cup vegetable oil

1/2 tsp. ground ginger

1 1/2 tsp. garlic powder

2 Tbs. vinegar

3 Tbs. honey

6 green onion, chopped to include stems ( I only used 2)

*Heat all ingredients, except onions, in saucepan until honey is melted. Stir in onions. Pour over steaks and marinade in fridge for 24 hours before grilling.

Are you sick of Pumpkin yet???

Pumpkin Bread

1 cup oil

2 2/3 cups honey or 3 cups sugar

4 eggs

2 cups canned pumpkin

2/3 cup water

3 1/2 cups flour

2 tsp. baking soda

1 tsp. nutmeg

1 tsp. cinnamon

1 1/2 tsp. salt

1 bag semi-sweet chocolate chips (optional)

*Mix well and pour into 4 bread pans. Bake at 325 degrees for about an hour and 20 minutes.