How to Thaw a Turkey... and How Long Does It Take to Thaw Him Safely?

Every year I hit the search engines to find out how to thaw a turkey. Inevitably, it's less than a week away from Thanksgiving before I wonder when to set my bird out on the counter... oh but wait! That's bad. Never set poultry out on the counter to thaw...

So I need it to thaw fast!

Once I find the answer, I have to do a separate search to find out how long it will take. That's always different because my turkey is always a different size. One year, it was small 8 lb bird. Another year we bout a 20 lb (ish) bird to share with other families and stash in the freezer for sandwiches. This year, we bought a home grown turkey and dressed him ourselves to put in the freezer. Homegrown turkeys can get clear up to 40 lbs or more! That's one BIG bird.

Then they make me do math. "Multiply your turkey's weight by this number or that number, blah, blah, blah...." I hate math.

So I made a handy little chart for myself. It combines the recommendations which seemingly all experts agree on from the US government to recipe gurus and frozen turkey suppliers. And it gives basic instructions at a glance - which makes this visual learner very happy. :)

So if YOU want to know how long it takes to thaw a turkey for Thanksgiving dinner, 

search no more! Just use the chart below.

The top 2 methods are for my memory's sake. I use the "Combined Method" listed at the bottom.

Here's a brief example: my turkey this year is 26 lbs. I got it in the fridge 3 days ago, but I want to brine it tomorrow, so it needs to be thawed today.

1. Find 26 lbs on the last chart with your finger.
2. Move across to "3 days" in the fridge and...
3. Tada! I need to spend 5.5 hours thawing my turkey using the sink method. That means, every 30 minutes for 5 and a half hours, I'm refilling my sink (with my turkey in it) with cold water. 

 Happy Thanksgiving week!  

~Jannie

 

Caramel Apple Wedges -- Yum!

 Need a treat for the Festivities?   I tried a different version of the Caramel Apple.....

I made a wedge.


You need:


Caramels
apples
milk
lemon juice
craft sticks
wax paper


Prepair the apples first by cutting them in fourths and taking off the core parts.  Line up the apples on a baking sheet lined with wax paper.  Next unwrap the caramel and melt the caramel and the milk in the microwave.  I used a 2 cup glass measuring container. When the mixture is smooth, pour over the apples.  Poke a craft stick into each apple slice.  Refrigerate to solidify.  Eat!!!


Too Good!  


Tara--

To see more pictures and more details on the instructions, please visit the link below.

Caramel Apples - Whimsyfunk

Orange-Pineapple Crepes

Orange-Pineapple Crepes
1/2 c. all-purpose flour
1/3 c. milk
1 egg
1/2 tsp. finely shredded orange peel
1/3 c. orange juice
2 tsp. cooking oil
1/2 of a fresh pineapple peeled, cored and sliced
2 tbsp. butter
1/4 c. packed brown sugar
1 tbsp. cornstarch
1/2 c. orange juice
2 medium oranges, peeled and sectioned
1 1/2 tsp. vanilla or rum extract
1/4 c. chopped pecans or toasted slivered almonds
1/4 c. toasted coconut
fresh strawberries (optional)

In a small mixing bowl combine flour, milk, egg, orange peel, 1/3 cup orange juice and oil. Beat with a rotary beater until well mixed. Heat a lightly greased small skillet over medium heat then spoon 2 tablespoons batter into skillet. Lift and tilt skillet to spread batter then return to heat and brown on one side only. Invert pan over paper towels and remove crepe. Repeat with remaining batter, greasing skillet occasionally. Fold each crepe in half browned side out then fold in half again forming triangle. Place a single layer on a baking sheet then keep warm in 300 degree oven while making sauce.
For sauce, cut pineapple slices into fourths then set aside. In a medium saucepan melt butter then stir in brown sugar and cornstarch. Add 1/2 cup orange juice then cook and stir until thickened and bubbly. Cook and stir 1 minute more then add pineapple, orange sections and vanilla or rum extract. Cook over low heat stirring gently until heated through. Arrange folded crepes on dessert plates and spoon sauce over crepes. Sprinkle with nuts and coconut then garnish with fresh strawberries and serve.

This is an example of what I had to do with 20 pounds of fresh oranges. I needed ideas and came across this great recipe. It is very rich. If I could go back and add anything, it would be whipped topping to cut the sweet. My kids ask for these crepes often. Yum!

Play dough - The best!

The best play dough recipe comes from Summer. My daughter had the idea to make a model of a tyrannosaurus for a school project, that just happened to be due the next day! (Next time I hope she'll tell me before the night before.) In a panic I called Summer since she often made play dough for her kids. Here is her recipe:

PLAY DOUGH
2 c. flour
1/2 c. salt
4 tbsp. cream of tartar
2 c. warm water
2 tbsp. vegetable oil
4-6 drops food coloring

Mix flour, salt, and cream of tartar in a 2 quart sauce pan. Stir in water, oil and food coloring. Stir over medium heat until dough pulls away from the sides. It will look dry and seem like it's burning. Remove onto wax paper or a cutting board to cool. Cool for about 5-10 minutes or until you can touch it. Knead until smooth.

I actually found it easier to add coloring while kneading. The orange color of the dinosaur in the picture was about 14 drops red, 10 drops yellow and 4 drops green. I had to be careful to make a well in the dough for the coloring, then fold the dough over the top so my hands wouldn't stain.

Another great thing about this dough is that it didn't dry out overnight. I thought that I would try to bake it to dry out the dino model, but after 2 hours in a 200 degree oven, it still wasn't dry. This was a good thing since just before school, someone sat on the t-rex and we were able to reform it quickly.

Smell that Broccoli!

I found a trick! When cooking broccoli sometimes it smells like old flatulence... especially when your broccoli is not super fresh. Last night I had the idea to put garlic salt in the water when boiling it... and Voila! Yummy smelling broccoli for dinner! I probably used 1/2 a tsp of garlic salt in the water. Not enough to flavor the broccoli, but enough to make it aromatically pleasing.

White Chocolate Easter Egg Nest

If you're like me, I'm still trying to figure out what to serve for my Easter dinner. I want the whole experience to be artistic in some way. Unfortunately, I've only figured out what to do for a little sweet treat that really doesn't have to do with the dinner much. No matter what, it will be incorporated in my Easter Feast, and I hope you enjoy it, too.
Here is the White Chocolate Easter Egg Nest.


What you need:

• Candy eggs ( I used Cadbury Chocolate Eggs)
• White Chocolate/Almond Bark (I used a Russell Stover chocolate confection--the chocolate is already perfect and melt-able)

1. Gently melt desired confection in a double boiler to the point where it is spreadable, but not runny.
2. Use a spatula to put chocolate into a plastic baggie.
3. Smoosh chocolate into a corner of your baggie, making sure to remove all air bubbles.
4. Cut a small portion out of the corner of your baggie, and make sure the top is twisted to keep a constant flow of chocolate coming out.
5. Make circles and half circles in different sizes on the wax paper and let set. I think it turned out better when I had small blobs at the ends of my half circles and where I began my full circles. It allowed dimension in the project.
   
6. After chocolate is set, gently peel it off of the wax paper. I did this by lifting the whole wax sheet, and bending it under the chocolate so the paper was peeling off of the chocolate instead of the chocolate off of the paper...clear as mud?
7. Then artfully stack circles and half circles to create a nest (like what I pictured below), and put candy eggs inside. I would suggest that you construct each nest on the plate you will be serving the nest on. I will put mine on individual plates at each place setting because the way I designed it, it's a finger food and won't stay together solidly. Each ring comes up easily, and you don't get chocolate overload.

Happy Easter!

Super-Duper Secret Lemonade Recipe

Our lemon tree over-produces. We ended up with over 1,000 lemons this year and each of the lemons were the size of small grapefruits. What do you do with so many lemons, you ask? GIVE THEM AWAY! And I tried. But nobody wants that many lemons. I probably gave away about 600 of them before people stopped being interested. A little lemon goes a long way. So what do you do with the rest, you ask again? RECIPES! There are lots of creative ideas for lemon recipes, but I'm still looking for ones that my family will eat. However, they will drink lemonade. I have tried so many lemonade recipes that I could probably come up with my own version, but as my husband so kindly states, a followed recipe is usually better. My kids were selling lemonade over spring break, and most everyone who tried it said it was the best lemonade they had ever tasted. Because of the revenue it was creating, I'd been keeping the recipe a secret, but then I realized that there were really no secret recipes anymore. Plus it wasn't my recipe in the first place. This one comes from Hot Dog on a Stick. I believe the trick is to use real and fresh ingredients.

Lemonade

1 cup Lemon juice
1 cup sugar
7 cups water

Mix all ingredients together. Serve chilled and/or over ice. Makes 2 quarts.

Jello Popcorn

I am surprised how many people I have come across lately who have never tasted--never even heard of--jello popcorn. It is a fun cooking idea for a party snack or to make into balls and give away to friends for Christmas or Valentine's Day or St. Patrick's Day or whenever. Here is the recipe:

Jello Popcorn

• 1 package jello (whatever flavor you like--or whatever color matches the holiday you are celebrating)
• 1/2 cup light corn syrup
• 1/2 cup sugar
• 3 bags microwave popcorn (or about 5 to 6 quarts popped popcorn if you don't do microwave popcorn)

In a medium sauce pan, combine the sugar, jello and corn syrup. Cook on medium heat, stirring continuously until sugar is dissolved. Pour immediately over popped popcorn and stir until well coated. Store in a covered container if you just want eat it around the house or form into balls while syrup is still hot and pliable, then wrap in plastic wrap or wax paper. Now they are ready to give away.

Best-Ever Cinnamon Rolls

I like sugar... Way too much. I eat too much of it too. But how could I not when I have recipes like this? I ate more than half the pan of these rolls all by myself. Just a little bit here... just a little nibble there... Before I knew it my kids were asking me if they were ever going to get any. I suppose I should have shared sooner. So, are you ready for the recipe?

BEST-EVER Cinnamon Rolls
"All you have to do is turn your clothes dryer on high for about 10 minutes, then turn it off. Immediately put your bowl of yeast dough in the dryer for about 20 minutes, until the rolls triple in size. I am always thinking of shortcuts, so I tried this and it works great." -Mary Mills
(Great idea, Mary!)

For rolls:
2 (1/4 oz.) env. rapid-rise or active dry yeast
2 1/2 c. lukewarm water
1 1/2 tsp. salt
1 (18.25 oz.) box yellow cake mix (without pudding)
5 to 5 1/2 c. all-purpose flour, divided, plus more for kneading
3 eggs
About 1/2 c. (1 stick) butter, melted
3 Tbsp. ground cinnamon
1/4 c. granulated sugar

For glaze:
1 (1 lb.) box powdered sugar
1/4 c. (1/2 stick) butter, melted
1 1/2 tsp. vanilla
1/2 to 3/4 c. milk

To prepare rolls: In large bowl, dissolve yeast in warm water; let sit 3 minutes. Add salt, cake mix, 1 cup flour, and eggs. Beat well until bubbles appear. Slowly add 4 to 4 1/2 cups flour. Stir until ball of soft dough forms. Knead on well-floured board about 5 minutes or until dough is smooth and elastic. Place in greased bowl; let rise until doubled in bulk. (Perhaps this would be a good time to do the dryer trick.)

Punch down dough, then divide into 2 equal parts. Roll out each piece of dough on lightly floured board. Spread with softened butter. Combine cinnamon and sugar; sprinkle over dough. Roll up dough like a jelly roll. Cut with sharp knife or dental floss into slices 1 inch thick. Place on greased cookie sheets; let rise until doubled. Preheat oven to 350 degrees F. Bake rolls for 25 to 35 minutes or until golden brown.

Just before rolls are done, prepare glaze: Combine powdered sugar, butter, vanilla and milk. Drizzle over hot rolls. Yield: 3-4 dozen rolls.

(I squished my entire batch into one pan. Next time I will use two pans.)

****
Now, I ran out of powdered sugar, so I made my own:

Powdered Sugar
1 c. sugar
2 Tbsp. cornstarch
In blender add sugar and cornstarch gradually, while blender is on. (SERIOUSLY! ADD IT SLOWLY!) Blend for 5 minutes.

Here is what was left over:
I also ran out of milk, but I just reconstituted powdered milk:


Here is the glaze all mixed up:
There was so much glaze that it over-flowed and puddled on the counter!
So yummy! What was so cool about these rolls is that they stayed moist for a LONG time after I made them. I would definitely use this recipe again.

Scottish Oatcakes - Easy Recipes for Dinner

I'm always looking for a fast and easy recipe idea come dinnertime! I'm not much of a gourmet cook either. Fancy recipes tend to take more time and often call for ingredients I've never heard of before. So let me share with you some of the tastiest, healthiest, quickest dinners I know - the Scottish and Highland oatcakes.

I like to flavor oatcakes like I would my meat. For example, if I want it to taste like Chicken Parmesan, I flavor it with my chicken or poultry seasonings and top it with spaghetti sauce and Parmesan cheese. My husband likes to use them as "veggie burgers" when we're out of ground beef. He'll flavor it with onion powder, garlic salt, Montreal Steak seasonings... you get the idea... and fries it like a hamburger.

Experiment with it! This is one of those recipes you really can't mess up too bad (unless the lid to your salt shaker isn't on very well). Anyway, here you go....

Scottish Oatcakes (my college survival meal!)
Prep time: less than 5 minutes
Cook time: 6-10 minutes

Ingredients:
1/3 cup instant oats
1 egg
salt, pepper, seasonings
your choice of sauce anc cheese (optional)

Directions:
Mix oats, egg and seasonings. Fry on medium-low heat until the top starts to buble like a pancake (about 3-6 minutes). Flip over and top with sauce and cheese if desired. Cover and cook until cheese melts (about 3-4 minutes). Serve!

Makes 1 serving.


Highland Oatcakes (a bit yummier and only takes a little more time)
Prep time: about 20 minutes
Cook time: about 10 minutes

Ingredients:
1 cup finely ground instant oats (don't have finely ground? put your instant oats in the blender!)
2 cups flour (wheat or white is fine)
2 tsp baking powder
salt, pepper, seasonings
1 egg
water
your choice of sauce and cheese (optional)

Directions for BAKING:
Preheat oven to 390 degrees Fahrenheit. In medium-sized bowl, sift dry ingredients together including seasonings. Mix in egg. Add water and mix until it becomes a pastey, thick dough. Separate dough into 8 rounds. Flatten to about 1 centimeter to 1/2 inch thickness. Place on a pre-greased cookie sheet and cook in oven for 10 minutes. Top with warmed sauce and cheese. Serve!

Directions for FRYING:
Fry in lightly greased pan on medium-low heat for 3-4 minutes, then flip. Top with sauce and cheese, then cook until cheese melts (about 3-4 minutes). Serve!

Makes 8 servings.

Whole Wheat Muffins

Want a yummy muffin recipe using your wheat flour? This might just be it.

Whole Wheat Muffins

2 wheat flour

1/2 tsp salt

4 tsp baking powder

1/2 c brown sugar

1 c milk

2 eggs, slightly beaten

1/3 c oil

2 mashed ripe peaches for moisture (You can use canned)

Mix dry ingredients together. Make a hole in the middle. Add wet ingredients, mix until wet; don't over mix! Add fruit to batter with wet ingredients. Bake in greased and floured muffin tins at 400 degrees for 15 minutes. Before baking, top with mixture of 1/4 c butter, 1/2 cup oats, 1/2 cup brown sugar. Makes 12