Turkey Salad

I LOVE this turkey salad recipe! My husband does not and likes turkey and Miracle Whip only, nothing else. I like it too but my recipe rocks! Give this a try and eat it on a good homemade whole wheat bread. So good! Can you tell I am excited about eating it?? Better get this posted so I can eat!

Needed;
White turkey meat-chopped into half-inch chunks
3 apples-chopped into half-inch chunks (I used organic jonagold)
4 stalks of celery-chopped
1 cup of walnuts or pecans-chopped
Salt and pepper to taste
Enough mayo to make moist

I combine all the above ingredients. I like mine really chilled so I place it in the fridge for several hours, if I can wait that long before I eat it. I like it on bread as I said but I also like it on butter lettuce. Yummy! Not sure what I will make tomorrow. Next week my children have a party that I am making Christmas cookies for. Not sure what kind yet. One will be a sugar cookie with icing but not sure what other kinds I will make. We are also collecting stocking stuffers for needy children. Til later…

Thanksgiving 2008

Turkey

Pecan Pie and Pumpkin Pie

Cranberry Sauce

Here are a few pictures of our Thanksgiving lunch. You do realize I make everything that we eat. I love it and would not have it any other way. We forgot to take pictures of most things. I could not believe it but we did. I was on auto pilot by this time and ready to get home. Oh, did I mention I cooked everything at my parents home. Remind me not to do that again if I even think about it, warn me not to. It is really hard to cook anywhere but home. I love my oven and hate my mothers. Well here are the pictures. Hope you like them. I will post some of my after the turkey recipes tomorrow.

Turkey Meatloaf

We really like Turkey Meatloaf. At first mine were dry and just not meatloaf like. I started playing around with it and found this to be the best one for our family. Give it a try and you will love it too.

Needed;
2 lbs. Ground turkey
1 lb. Shredded cheddar cheese
3 eggs (I use free range)
½ cup milk
Salt and pepper to taste
Ketchup for the top of meatloaf
1-cup Italian bread crumbs (I make my own with 1 loaf of French bread, 1 cup of parsley, and 1 clove garlic-minced)
Parchment Paper
9x13 pan (Yes, I should own stock in a 9x13 company.)

Mix all of the ingredients except for ketchup in a large mixing bowl. I use my hands. Place parchment on 9x13 pan. Form meatloaf and place on parchment. Bake at 350’ for 1 hour. Place ketchup on top of meatloaf and place back in oven for 20 minutes. Should form a glaze on top of meatloaf.

Free Counter

Chocolate Chip Pie

This pie is to DIE for! One of our relatives made this pie and would not give me the recipe. NEVER WOULD!! I wanted to make it so bad. I searched high and low. Finally found the toll house recipe but it was not the same. I tweaked it a little and this is the way I like it best!

Needed;

1 unbaked 9-inch deep-dish pie shell
2 large eggs(I use free range)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Cool Whip

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Pour into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with Cool Whip.

Double Layer Pumpkin Pie

I made this for my husband when we were first dating and he loved it! I have made it every Thanksgiving since. It is like cheesecake but a lot easier. All of our children like it too. My mother can eat a whole pie by herself. She is soo tiny I wonder where she puts it all.

Double Layer Pumpkin Pie

Needed;

1 prepared graham cracker pie crust
4 oz. cream cheese, softened
1 T cream, chilled
1 T sugar
1 1/2 cups Cool Whip, thawed
1 cup cream, chilled
2 pkgs. instant vanilla pudding
1 can Pumpkin
2 t Cinnamon
Cool Whip



Mix cream cheese, 1 T cream and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

Pour 1 cup cream into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and cinnamon with wire whisk until well mixed. Spread over cream cheese layer.

REFRIGERATE for 4 hours or until set. Garnish with more Cool Whip, if desired.

Pecan Pie

I first made a pecan pie when I was just married, that was 16 years ago. I used a Dear Abby recipe that I clipped out of the Tulsa World Newspaper. I thought it was a little too buttery, sorry Dear Abby. I worked with it and came up with this recipe. Hope you will give it a try. Pecan Pie is one of my many favorites.


Pecan Pie

1 unbaked 9" pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten ( I use eggs from my parents free range chickens. Their yolks are so yellow and pretty.)

1/3 cup butter, melted

1/2 t. salt

1 t. vanilla

1 cup pecan halves( I use organic from my parent's farm. They are so good!)

Heat oven to 350ºF.

In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; I place pecans in a pretty pattern around the top of the pie.

Bake for 45 to 50 minutes or until center is set. (Knife inserted in center will come out clean when pie is done.)

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Remove from oven and cool.