Holiday Cooking

Cookies, Casseroles, Cocktails–oh my!
Share your favorite recipe with us!
Email Laura McKenna:   laura.mckenna@cumulus.com
Feel free to send a picture of your favorite recipe, too!
Yummmmm!

MY BIRD IS FROZEN—HELP!!!
 

HOW DO I COOK MY BIRD?
Set the oven to 350.  Bake until the skin is a light golden color, and then cover loosely with a foil tent.
During the last 45 minutes of baking, remove the foil tent to brown the skin.
Basting is not necessary, but helps promote even browning.

The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.

CLAMP, SCHLAMP- EASY WAY TO REMOVE IT FROM THE BIRD

The turkey's drumsticks are constrained for shipping by the meanest thing in cooking — the clamp. Whether metal or plastic, the bird comes with no directions on how to free the drumsticks. You've got to open the cavity to remove the giblets. In the struggle to remove the clamp, people have actually drawn blood. That's because, at least with the metal ones, the maneuver is counter-intuitive.

Metal clamp: With a towel, pull the upside-down "U" toward you. With your other hand, find the strength to lift the loosest drumstick up, over and out of the clamp. Once the first drumstick is free, the second one will come over and out easily. But the clamp is still in the bird! Squeeze its sides in, and push it away from you. It will slide out.

Plastic clamp: Snip it with scissors, free the drumsticks, reach in and remove the bag of giblets.

DEEP FRIED TURKEY

Cajun Style Marinade

·         1/2 Cup kosher salt

·         3 Tablespoons onion powder

·         3 Tablespoons black pepper

·         3 Tablespoons white pepper

·         2 Tablespoons sweet basil

·         2 Teaspoons bay leaves, ground

·         1 Tablespoon cayenne pepper

·         2 Teaspoons fil powder

·         3 Tablespoons garlic powder

·         1 1/2 Tablespoons paprika

·         1 10-12 Pound WHOLE TURKEY, non self-basting

·         4 to 5 Gallons peanut oil, See Note

Turkey Frying Instructions

(SERVES ABOUT 12)

1.     Stir salt, herbs and peppers together. Mix until well blended. Use 1/2
to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an
airtight covered jar.

2.     Remove the giblets and neck, rinse the turkey well with cold water and pat
dry thoroughly with paper towels. Take care to dry both inside cavities. Place
in a large pan and rub the interior and exterior of the bird with seasoning
mix. To allow for good oil circulation through the cavity, do not truss or
tie legs together. Cut off the wing tips and plump little tail as they may
get caught in the fryer basket. Cover pan and place in refrigerator overnight.

3.     Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a
turkey indoors, in a garage or in any structure attached to a building. Do
not fry on wood decks, which could catch fire, or concrete, which could be
stained by the oil. (Safety tip: have a fire extinguisher nearby for added
safety.)

4.     Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting,
heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature
and wind conditions, this should take about 40+ minutes).

5.     Meanwhile, place the turkey in a basket or on a rack, neck down.

6.     When the oil temperature registers 375 degrees F on a deep-fry thermometer,
slowly lower the turkey into the hot oil. The level of the oil will rise due
to the frothing caused by the moisture from the turkey but will stabilize
in about one minute. (Safety tips: to prevent burns from the splattering oil
wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is
wise to have two people lowering and raising the turkey.)

7.     Immediately check the oil temperature and increase the flame so the oil
temperature is maintained at 350 degrees F. If the temperature drops to 340
degrees F. or below, oil will begin to seep into the turkey.

8.     Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound
turkey. Stay with the cooker at all times as the heat must be regulated.

9.     When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh,
carefully remove the turkey from the hot oil. Allow the turkey to drain for
a few minutes. (Safety tip: allow the oil to cool completely before storing
or disposing.)

10.   Remove turkey from the rack and place on a serving platter. Allow to rest
for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or saffloweroil. To determine the correct amount of oil, place the turkey in the pot beforeadding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount ofwater and use a corresponding amount of oil. Dry the pot thoroughly of all water.

SUPER EASY CRAB APPETIZER
(LAURA'S RECIPE)
8 oz pkg. of cream cheese (low fat is fine to use, too)
cocktail sauce
1 pkg. of imitation crab meat
crackers (Toll House or Ritz work the best)

Whip up the cream cheese to make it spreadable.  Then smear it onto a small serving platter.  Don't have one?  Just use a regular plate.

Spread a layer of cocktail sauce over the cream cheese.  Not too thin, not too thick.

Chop up the crab into thin shreds and spread it over the cocktail sauce.  Gently press it down into the sauce.  GENTLY!

Your guests can then spread the dip onto the crackers for an awesome, EASY appetizer!    It'll be a hit!

LAURA'S FAVORITE PUNKIN' CAKE
1 box of Spice Cake mix
1 regular can of pumpkin pie filling
1 tub of Cool Whip
(optional) nutmeg or pumpkin pie spice

This is the easiest cake you will ever make!
Dump the dry cake mix and the can of pumpkin into your mixer and mix it up.
You can sprinkle in a little nutmeg and/or pumpkin pie spice to kick up the flavor.
But DO NOT ADD ANYTHING ELSE!   No eggs, no oil, no nothing.

Bake cake according to the box's set times and temperatures.   Let it cool, then top with Cool Whip.
A light dusting of nutmeg or pumpkin pie spice could be sprinkled on top to make it look pretty, but not necessary.

It's a really yummy cake and healthy for you, too!

PUMPKIN CHEESECAKE –Makes 2!
(RECIPE SUBMITTED BY STAR98 LISTENER KAREN)

  3 (8oz.) packages of cream cheese
1 cup sugar
1 cup sour cream
1 tsp. vanilla extract
1 TBSP pumpkin pie spice
6 eggs
1 cup canned pumpkin
2 (9") prepared graham cracker crusts
whipped cream
Preheat oven to 375.  In a large bowl, beat cream cheese and sugar until smooth.  Blend in sour cream, vanilla, & pumpkin pie spice.  Beat in eggs (one at a time).  Blend in canned pumpkin until smooth.

Pour filling into the 2 crusts and bake for 45 minutes, until filling is set.  Allow to cool.  Refrigerate at least 4 hours before serving.  Add a dallop of whipped cream and enjoy!

BASIC HOMEMADE CRANBERRY SAUCE
(RECIPE SUBMITTED BY STAR98 LISTENER JULIE)
8 oz cranberries
1 cup sugar
1/2 cup water

Make sure you pick over the cranberries carefully. Use only the ripest or reddest berries and remove anything that looks yucky so you don't add in any nasty or odd flavours to your sauce.

Add sugar and water in a medium sized pot and bring to a boil, stirring frequently.

Add cranberries and reduce to low heat and simmer 10 minutes or until cranberries pop.  And I do mean pop.  You will hear them literally popping in the pot.  I made sure all of mine were popped and good and soft.

Remove from heat and allow to cool at room temperature before placing in the fridge.  The sauce will set as it chills. 

I'd definitely make this the day before to give it plenty of time to set.  Also, for variety you can add orange zest while cooking to give it some zing and I understand many people also add walnuts or pecans to the sauce.  Also, you just serve it as it is or puree the sauce for a more smoother sauce.

LAURA'S BUCKEYES
(THIS IS AN OHIO STATE TAILGATING & CHRISTMAS TRADITION.   YOU MAY NOT LIKE THE TEAM, BUT YOU'LL LOVE THE COOKIES!)
         
3 cups powdered sugar
1/2 cup butter, softened (but not melted)
2 cups of peanut butter (smooth, not crunchy)
Ghirardelli milk chocolate chips (any brand will work, but the Ghirardelli chips are great!)
2-3 TBSP baking wax (can use more or less)

Combine powdered sugar, butter and peanut butter in a bowl.  Then roll into balls that are slightly smaller than a ping pong ball.
Chill until hard. (Putting them in the freezer for a short while may help.)

Melt chocolate and wax in a double boiler.  Putting in larger chunks of wax will take longer to melt, so you can also use a cheese grater to grate the wax into slivers.  It will melt quicker that way.    The wax helps to set the chocolate when it hardens and it creates a clean, shiny finish.  Don't be afraid.  That tiny bit won't hurt you.
Once the chips and wax are smooth, use a toothpick to dip peanut butter balls into chocolate and cool on wax paper.

Makes about 6 dozen. These can be frozen, but chances are you won't have a ton of leftovers.  They're so yummy!

And if you have leftover melted chocolate, you can pour it into candy molds or else just start dipping anything you have laying around!  Laura has dipped pretzels, oreos, and nuts.  Here's something that's different:  Crush up tortilla chips, and stir them around in the melted chocolate, then spoon them into little clumps to set up.  It's a great mix of salty and sweet!  Delicious!

LAURA'S TOP SECRET
BEST TASTING CHOCOLATE CHIP COOKIES
EVER IN THE HISTORY OF THE WORLD
(I CAN'T BELIEVE I AM ACTUALLY SHARING THIS RECIPE.   SO FEEL LUCKY!!)
4 1/2 cups of flour
2 tsp baking soda
4 sticks of butter, softened (but DO NOT MELT IT!)
1 1/2 cups brown sugar (pack it into the measuring cup)
1/2 cup white sugar
2 (3.4 oz) packages of instant pudding (1 chocolate, 1 vanilla)
4 eggs
2 tsp vanilla extract
4 cups milk chocolate chips (Ghirardelli is awesome, but any brand will do)
Preheat oven to 350 degrees. Mix together the flour and baking soda in a seperate bowl.
With your mixer, cream together butter, both brown and white sugar.  Add in the pudding mixes (just the mix, don't actually make the pudding).   Then add in the eggs and vanilla.
Once everything is creamed together, slowly add in the flour mixtures–1/2 cupfuls at a time (or you will be wearing a coating of flour).
The dough gets really tough to mix after awhile because it's thick, but once it's all combined, add in your chocolate chips.  
Using a cookie scoop or a regular spoon, drop messy-looking dough clumps onto your tray.  They will spread during the baking process, so give them a little room to bake.
(Air Bake cookie sheets are Laura's favorite to use, but baking stones are a close 2nd.  She doesn't grease them if she uses those.)
Bake for about 10 minutes.  Remember that cookies continue to bake even after they are removed from the oven (so underdone is safer than darkly browned). 

Just a note to Laura ….I listened to you two one morning talking about your chocolate chip cookies and on the very next day we made them your way with the pudding….I gotta tell you they are awesome !!! Thanks for the great recipe.  -Scott, Oconto

   Just wanted to let you know the cookies were a big hit!  I made them one night, and my husband was complaining that I was doing them on a weeknight, and he had to keep pausing the tv for me to go take cookies out of the oven, but after he tasted them, he told me I could make them anytime and he would happily wait.  I brought some to work as well, and everyone loved them.  I can understand why you were reluctant to share the recipe…I don't want to share it either.  I want to be the only one who knows how to make them!  I am glad you told your secret, so thanks!    -Lisa

5 Minute Fudge Wreath
(5 minute cook time, plus chilling)

INGREDIENTS:
Unsalted butter, softened
One 12-ounce package semisweet chocolate chips
1 cup butterscotch chips
One 14-ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 8-ounce can walnuts, plus more for topping
½ cup raisins or dried currants (a couple of handfuls)
Candied red and green cherries (optional)
DIRECTIONS:
1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milkand vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.

3. Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if it's too heavy. Place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs. (The fudge looks good left plain, too!)

4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

PEANUT BLOSSOMS

Ingredients:
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
48 Hershey's® Kisses® Brand milk chocolates, unwrapped
Sugar

Step 1: Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.

Step 2: Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

Step 3: Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.