Leftover Turkey & Wild Rice Soup

Ingredients

• 1/2 cup wild rice
• 1 cup turkey stock (or chicken stock)
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 3/4 cup chopped celery
• 6 oz mushrooms, diced
• 2 cloves garlic
• 4 tablespoons flour
• 4 cups turkey stock (or chicken stock)
• 1 tablespoon soy sauce
• 1 bay leaf
• 1/2 cup wild rice
• 2 1/2 cups chopped leftover turkey
• 1/4 cup half and half
• 1 tablespoon chopped, fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

1. In a large stock pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and cook about 10 minutes until onions are soft and translucent.
2. Add the mushrooms and garlic and cook about 5 minutes more.
3. Add the flour and cook, stirring often, for 3-4 minutes until flour is brown and cooked through.
4. Add the turkey stock, soy sauce, and bay leaf. Stir to break up any flour bits. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 30 minutes.
5. Add wild rice and simmer for 35 minutes.
6. Add turkey, milk, thyme, salt and pepper. Cook for 20 minutes more.
7. Serve soup in large bowls and garnish with extra thyme if desired. I love to eat this soup with a leftover roll slathered in cranberry sauce!

corn bread

Moist Sweet Cornbread Recipe – A Real Favorite!

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

This sweet cornbread recipe is award winning and is full of moist sweet flavor. It really is the perfect cornbread!

Author: www.dailydishrecipes.com

Recipe type: Side

Cuisine: Mexican

Serves: 10-12 servings

Ingredients

• 1 c. cornmeal
• 3 c. all-purpose flour
• 1⅓ c. sugar
• 2 Tablespoons baking powder
• 1 teaspoon salt
• ⅔ cup vegetable oil
• ⅓ cup. melted butter
• 2 Tablespoons. honey
• 4 eggs, beaten
• 2½ cups whole milk

Instructions

1. Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
2. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
3. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
4. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
5. Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!

CHRISTMAS! TREAT

• 
  

• Photo: Sang An

Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors. See Caramel-Filled Cones for the how-to. Caramels should be individually wrapped in cellophane or waxed paper to prevent them from sticking to one another.

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Martha Stewart Living, December 2007

• Yield Makes about 12 1/2 dozen

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Ingredients

• 4 cups (2 pints) heavy cream
• 2 cups light corn syrup
• 4 cups granulated sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
• 1/2 cup unsulfured molasses
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• Vegetable-oil cooking spray

Directions

1. Lightly coat a 12-by-17-inch rimmed baking
   sheet with cooking spray. Line with parchment
   paper, leaving a 2-inch overhang on short
   sides; spray paper.
   
2. In a large pot over high heat, bring cream,
   corn syrup, sugar, butter, and molasses to a boil,
   stirring until sugar has dissolved. Continue to
   cook over medium-high heat, stirring frequently,
   until mixture reaches 248 degrees (firm-ball stage)
   on a candy thermometer, about 20 minutes.
   
3. Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
   
4. Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.
   

pizza dough

Traditional Pizza Dough

Ingredients

• 1 1/2 cups (225g) Lighthouse Bread & Pizza Plain Flour
• 1 tsp dried yeast
• 1 tsp salt
• 1/2 cup (160ml) lukewarm water
• 2 tsp olive oil

Method

1. Place sifted flour and salt into a food processor or mixing bowl
2. Dissolve yeast in a little lukewarm water then stir in remaining water
3. Make a well in the centre of flour mixture, place the dissolved yeast mixture and oil into the well and gradually work the flour in from the sides
4. Remove dough from bowl and knead by hand until smooth and elastic. If dough is too sticky, add 1-2 tablespoons of extra flour
5. Place dough in a clean bowl, cover with a damp cloth and leave to rise in a warm place until doubled in volume
6. Roll out dough on a lightly floured surface
7. Add desired toppings and bake at 220°C (200°C fan forced) for 15-20 minutes or until golden brown

MOm's lobster dip

LOBSTER DIP

2 cups finely chopped cooked lobster
1 cup finely chopped celery
1/2 cup finely chopped red onion
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup chopped parsley or cilantro

Combine first seven ingredients in a medium bowl, stirring well. Sprinkle with parsley or cilantro if desired. Serve with crackers, pita chips, or raw veggies. Makes 2 1/4 cups.

want to make these

Lemon Cream Cupcakes

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Yield: 24 Cupcakes

Ingredients

Lemon Cake:

1 box White Cake Mix

4 egg whites

1/4 cup oil

3/4 cup buttermilk

1/4 cup lemon juice, freshly squeezed

3/4 cup sour cream

1 teaspoon vanilla extract

zest of 3 lemons

Lemon Glaze:

3 Tablespoons lemon juice, freshly squeezed

1 teaspoons lemon zest

1-2 cups powdered sugar

Cream Cheese Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

2 teaspoons vanilla extract

3-4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl to remove any lumps.

3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.

4. Combine cake mix and wet ingredients and stir well.

5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.

6. Lemon Glaze: In a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze reaches the consistency of tomato soup. (I can't think of anything else that has that consistency...)

7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake.

8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.

9. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Scrape down bowl and continue to beat in vanilla extract and powdered sugar. Slowly add powdered sugar until you reach your desired consistency. If frosting becomes too thick, add 1 tablespoon of milk.

10. Pipe frosting into cooled cupcakes and top with lemon slices or sprinkles.

Copyright © YourCupofCake

made these for RS

My Favorite Chocolate Cupcake

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Ingredients

Chocolate Cake:

1 box Devil's Food Cake Mix

3 eggs

1/2 cup oil

1 cup buttermilk

3/4 cup sour cream

2 teaspoons vanilla extract

1 teaspoon cinnamon

Chocolate Ganache:

1 cup chocolate chips

1/4 cup whipping cream

Chocolate Buttercream:

1/2 cup butter, softened

8 oz cream cheese, softened

2 teaspoons vanilla extract

2/3 cup unsweetened cocoa

2-3 cups powdered sugar

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a bowl and set aside.

3. In a large bowl, whisk eggs, oil, buttermilk, sour cream, vanilla extract and cinnamon together.

4. Add cake mix and stir until smooth.

5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.

6. Ganache: Once your cupcakes are cooled, place your chocolate chips in a heat proof bowl with whipping cream. Microwave for 20 seconds, remove and stir. Continue to microwave in small increments until smooth.

7. Dip the tops of your cooled cupcakes into the ganache and let set.

8. Buttercream: Beat butter and cream cheese for 2 minutes. Scrape bowl and let beat again. Add vanilla extract and cocoa, beat well. Slowly add powdered sugar until you reach your desired consistency. Add 1 tablespoon of milk if it becomes too thick.

9. Pipe buttercream over ganache once it has set and top with chocolate shavings.

Copyright © YourCupofCake