Choosing a Cooking Method for Turkey

Okay ...  you've decided on the size and type of turkey you want to make.. now the next question is how do you want to cook it.... you have options...

 I hope this information helps you decide what cooking method is best for you.







There are a number of ways to cook your turkey….

• Roasting
• Grilling
• Rotisserie
• Deep Frying
• Brining

Roasting is the most popular way to cook the turkey… it utilizes an oven … so no special equipment is needed…. and you can stuff the turkey….but depending on the part of the country you’re in, some of these other methods are popular too.

Grilling sounds great provided you have the Charcoal Grill or Gas Grill to accomadate that size piece of meat…. and you’re not waste deep in snow (ode to Colorado).

Rotisserie is the method of cooking used when you cook and brown your turkey evely as it rotates over the heat source. This method works best with turkeys that are 12 pounds or less. You don’t stuff the turkey… you cook the stuffing separately in a casserole dish in the oven. You also need a rotisserie oven.

Deep frying turkey is very popular here in the south, a lot of people deep fry their turkeys in large deep fryers…. this time of year you see lots of displays in grocery stores with large containers of peanut oil …. (Imma Yankee… and well… we roast our turkeys…. )… this method requires a large deep fryer …either an outdoor propane fryer or an indoor electric fryer. You can’t stuff the turkey with this method… you need to cook it separately in the oven. It is recommended that you fry turkeys that are 14 pounds or less. … turkeys over 15 pounds… you need to separate the legs and thighs and fry them separately.

Brining is taking a raw turkey and soaking it in salted water for a number of hours while refrigerated to help it retain moisture during the cooking process. For this you need a fresh, non-basted turkey. Brining is ineffective on frozen turkeys and may interfere with the flavor of basted or kosher turkeys... it is also important to take the wrapper off and take out the insides (giblets etc) (you'd be surprised how many people forget to do that!).

So when choosing a cooking method… you need to consider:

• Special equipment you may need
• The limitations of the size of the turkey
• Whether or not you want to stuff the turkey
• Personal taste and preference

You can go to the Butterball website to get step by step instructions for cooking turkeys for each of these methods.

Roasting
Grilling
Rotisserie
Deep Frying
Brining

Recipe: Roasted Turkey Gravy

I love to make my Roasted Turkey Gravy a day ahead of a holiday meal... it's one more thing out of the way.. it just reduces stress in the kitchen when preparing the final details of a meal.  I'm not big on making the gravy from giblets... and a few years ago came on a recipe that uses smoked turkey wings... we loved it and it now is a staple in our house when serving roast turkey.

This gravy recipe is also very doable anytime.. not just for holidays... even when making a dinner of hot turkey sandwiches... It's a perfect recipe when you don't have giblets available and want to make a gravy and not use one of those jarred or powdered gravies.

This recipe is very, very easy.... I promise you!  The recipe is slightly altered from Tyler Florence's recipe at the Food Network. 

His gravy is far too thin for our liking so I make mine thicker.  The method I use is a bit different also..  he thickens his gravy by adding the flour in with the vegetables... I thicken it traditionally by first making a roux of butter and flour and slowly adding hot liquid ...  it makes for a smooth gravy. The butter ... in my opinion.. also adds to the overall flavor of the gravy.

He roasts his vegetables with the smoked turkey wing... which I do also... he only uses 1 large or 2 small wings... I usually use about 3 good sized wings... I found the flavor is better with more. 

He uses far more oil than I do... I found it isn't necessary.

And finally... he removes the wings from the pot after roasting and simmers the broth with the vegetables only... I leave one wing in while simmering.. I know it adds a bit more of grease.. but .. again.. I found the flavor a bit bland when I followed his recipe completely.

TIPS

The original recipe uses fresh herbs... which honestly... is the way to go ... especially for a holiday meal... I do use dried herbs in its place if I have to.. and the gravy comes out fine.  Start with a teaspoon of thyme and 1 teaspoon of sage.. and add more to your taste.

If you do use dried herbs.... add them to the pot right after you add the vegetables... then add the turkey wings... I made the mistake once of adding them after the turkey wings... and not much got on the vegetables... you want the flavor of the herbs infused into the vegetables... since you will be removing most of the wings after you're done roasting them...

If you do think too much of the dried herbs are taken out when you take out the wings.. don't worry.. you can always add more.

Notice a salt quantity isn't listed... you really don't need much.. the smoked wings will add salt to your gravy..  do a taste test at the very end and adjust to your tastes.

When you cut the vegetables... it's a really rough chop... a 5 minute prep time is not an exaggeration.  When you cut your garlic... I just remove a few of the those loose paper thin layers around the garlic. 

Update:  I recently found turkey stock in the grocery store... what a great find... it was so difficult to find in previous years... so if you can find it.. (be warned .. it is more expensive than chicken stock)... but if you want to...by all means... use it!

Try this delicious recipe... it is so easy!

Recipe:  Roasted Turkey Gravy

All you need:

About 2-3 tablespoons olive oil (enough to coat the bottom of the pot)

3 good sized smoked turkey wings

1 large onion, peeled and quartered

2 carrots, chopped

1 large rib celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

6 cups chicken or turkey stock

4 tablespoons butter

1/4 cup flour

Salt and pepper to taste

All you need to do:

Preheat the oven to 400 degrees F.

In a large pot, heat the olive oil over medium high heat.  Add the vegetables and herbs.. then the turkey wings.  Cook for about 5 minutes.

Place the pot in the preheated oven and roast for 30 minutes.

Remove the pot from the oven and place on the stove.  Remove two turkey wings, leaving one.  Add the stock to the pot and bring it to a simmer.  Simmer for about 45 minutes or until it is reduced by 1/4.  Strain the gravy and return it to the pot.

In a small saucepan, melt the butter and then add the flour.  Stir until well mixed and cook over medium heat for about 3 minutes to cook off the flour taste. 

Slowly add some of the hot liquid from the cooked chicken stock... whisking vigorously to ensure it remains smooth.  Keep adding more stock until you have about 2 to 3 cups of very thick gravy. 

Add it to the remaining chicken stock and whisk to make sure it is smooth and no lumps.

Add salt and pepper and adjust seasonings to taste.

Recipe: Bread Stuffing

 

 

 

Whether you're hosting Thanksgiving or just bringing a dish., there is always room on the table for a variety of stuffings.. and Bread Stuffing is one of the most traditional of all stuffings.

I know cooking for a holiday can be intimidating.. but really it isn't... just a little organization and planning and before you know it.. it all comes together nicely.  Stuffing can easily be prepped the day before.. in whole or part... depending on your time available and refrigerator space.

Here are some tips to help you prepare a delicious Bread Stuffing.

TIPS

First .. let's talk about the bread... you can use purchased bags of either plain or seasoned bread cubes... they really are good and a time saver .. for sure.  If you use plain ones.. be prepared to add herbs and spices to the stuffing.

If using fresh bread... I remove the crusts and always toast mine a bit.. because I like a little crisp on top of my stuffing casserole.. some people prefer a softer stuffing and use soft bread cubes.. simply cut up your bread.  Sourdough bread makes an especially tasty bread stuffing.  You can use crustless or crust.. just remember crusts will be drier.. and you may have to add more broth to the casserole.

Second.. how much to make... well the answer really lies in ... are you actually stuffing a turkey? or will you make it as a side dish to a casserole.   Click here for StuffingTips.... how much to make.. how to stuff... cooking tips... everything you need to know!

This recipe includes chopped mushrooms.. you can leave them out if you don't like mushrooms... I have no idea why you wouldn't love mushrooms (I'm a devoted mushroom lover).

This recipe is written to be made as a casserole.. follow stuffing tips and instructions when cooking it inside a turkey.

If you like a crunchy top.. bake it uncovered... if you like it soft.. cover with foil and bake it covered.

This recipe will make about 6 servings.

Recipe:  Bread Stuffing

All you need:

4 cups of seasoned dried bread cubes (homemade or store bought)

4 tablespoons butter

1/2 cup chopped onion

2 celery ribs, chopped

1 pkg. (8 oz) fresh mushrooms, chopped

1/4 cup finely chopped fresh parsley

1 1/2 cups chicken broth

All you have to do:

Preheat the oven to 350 degrees F.

Spray a 9 inch square baking dish or equivalent with butter flavor cooking oil spray.

In a large skillet melt the butter over medium high heat.  Add the onions and celery and cook about 5 minutes... make sure the onions do not brown.. turn the heat down if necessary.

Add the chopped mushrooms and cook until mushrooms are soft (about 5 minutes).

In a large bowl.. combine all the ingredients until well mixed.  Pour the mixture into the prepared baking dish and bake uncovered for 30 minutes or until the top begins to brown.

As easy as one... two... three!

Recipe: Caramel Apple Crescents

 

 

These Caramel Apple Crescents are perfect for Fall.    Nothing says Fall like apple and caramel... a terrific breakfast treat that bakes in 15 minutes.

TIPS

I used a Granny Smith apple.. I like the way the flavor of the tart apple mixes with the sweetness of the caramel.... my taste tester thought a sweeter apple would be better.. so you decide.. use whatever you like.. if you decide on a sweeter apple.. a Golden Delicious would be a good choice.

You won't need the whole apple... so let you little helpers munch on the remainder.

Don't be tempted to use more than a teaspoon of caramel topping in each crescent.... as it is it will run a little... trust me the flavor of the caramel will melt over the inside of the crescent.

Use Hershey's Caramel Topping in the jar... it is a bit thicker than those in a squeeze bottle.

Speaking of running a bit... it's inevitable... so when they come out of the oven be sure to take them immediately off the baking sheet.... and use a good non-stick baking sheet... next time I will also try making it on a parchment paper lined baking sheet...

You use very little butter for these... 1 tablespoon butter melted is plenty.. so use the real thing.. the flavor can't be beat.

I make up a batch of Cinnamon Sugar and have it in a small jar... it's far more economical than buying a ready made mix.  Click here for the recipe.  I didn't use much to top these... maybe about two teaspoons...

Hope you enjoy these!

Recipe:  Caramel Apple Crescents

All you need:

1 Granny Smith apple, peeled and sliced

1 can Pillsbury Big n Buttery Crescent Rolls

Hershey's Caramel Topping

1 tablespoon butter, melted

Cinnamon sugar

All you have to do:

Preheat the oven to 350 degrees F.

Unroll the crescent dough and place a slice of apple at the wide end.  Spread a teaspoon of caramel topping over the apple and a little down the dough (use a measuring spoon to measure the teaspoon of caramel).

Flip the gooey side down of the apple... and roll the crescent up.. gently folding the sides in and pinching them closed.

Place on a non-stick baking sheet.   Brush each with melted butter and sprinkle with cinnamon sugar.

Bake for 15 minutes or until golden brown.   Remove immediately from pan.  Cool slightly and serve warm.

 

Place an apple slice on the wide part of the dough

 

Spread a teaspoon of caramel topping over the apple slice and down the dough



 

Flip the gooey side of the apple over

 

Tuck the ends in

 

Roll the dough up...





 

Gently pinch the ends to seal

 

 

Brush with melted butter....

 

 

Sprinkle with Cinnamon Sugar... and ready for the oven!

mmm.... smells fabulous and lookin' good!

Recipe: Mashed Sweet Potatoes

Mashed sweet potatoes are great not only on holidays but also for regular week night meals... they take no extra time than white potatoes and are a nice alternative.

TIPS

The recipe calls for Fat Free Half and Half or milk.. either works well... the Fat Free Half and half makes them very creamy.

Use unsalted butter, if possible.  This way you can add how much salt you really want in the dish, I tend to add very little salt.

The recipe calls for maple syrup... you can also use brown sugar... maple syrup gives it a really nice flavor.. I recommend trying it.  Make sure you use the real thing... it makes a difference.

If you plan on using this as a base for a sweet potato casserole where you add a topping of brown sugar and marshmallows.. don't use this recipe.. use another that is less sweet.  This recipe stands on its own since it is sweet already.

This recipe serves 4.

Recipe:  Mashed Sweet Potatoes

All you need:

4 sweet potatoes, peeled and cubed

1/2 cup Fat Free Half and Half or milk

6 tablespoons butter, cut into cubes

1/2 cup maple syrup

Salt to taste

All you have to do:

Place the cubed potatoes in a large pot and cover with water.

Bring to a low boil and cook until potatoes are tender.

Drain the potatoes and either mash them in a standing mixer using the paddle attachment or mash by hand with a potato masher.

Nuke the half and half or milk briefly just to take the chill off.

Add butter cubes and beat on low speed.  Slowly add the milk while beating the potatoes (I use my standing mixer).

Add half the maple syrup and mix well.  Taste and add more maple syrup as necessary (some people like it sweet... some people don't... I use the full 1/2 cup)

Add salt to taste.

Recipe: Fried Apples

Another fantastic Southern tradition... Fried Apples.  I admit when I first heard about Fried Apples I turned my nose up... what??? Fry something that is good for you and ruin it??? Boy was I ever wrong!

First of all.. there is very little fat in frying apples...  it's more of a cross between chunky applesauce and pie filling... and mind you.. I am not complaining.. it's delicious!

TIPS

I used Golden Delicious apples... you can use Granny Smiths if you prefer it a little more tart.

The quantities are approximate.. you need to adjust them to your personal tastes.. use them as a guide.

I always have apple juice in a six-pack of small bottles.. I find they're the perfect size... I don't waste anything... and I always have juice on hand in case I run out of OJ.

You can use water instead of apple juice.

Whether or not you even need juice or water will depend on how much juice comes out of your apples.  You may not need it at all.

This is quick and easy... great as a side dish ... would be a wonderful side dish for a Thanksgiving meal... leftovers are great on waffles the next morning!

 

Recipe:  Fried Apples

All you need:

4 apples, peeled, cored and sliced

2 tablespoons butter

1/3 - 1/2 cup brown sugar

2 tablespoons apple juice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

All you have to do:

In a large skillet, melt the butter over medium high heat.

Add the apple slices and cook until soft but not mushy.

Add the apple juice (optional...see TIPS), brown sugar, cinnamon and nutmeg.  Stir well to evenly coat the apples.  Cook until the sugar melts.

Serve warm or cold.

Everything You Need to Know About Turkey

It's that time of year again.... time to think about planning for Turkey Day.  Here are the links to posts that can help answer some of your questions.  Hope it helps!

Just click on the links below to go directly to the post. To return to the main page hit the back button twice or just click on Home

Let's Talk Turkey

Fresh or Frozen Turkey - Your Decision

How Much Turkey to Buy?

Cooking Methods for Turkey

Thawing a Frozen Turkey

Safe Handling and Roasting of the Turkey Tips

Stuffing Tips

Food Safety Support

Safe Carving and Serving of Turkey

Storing Leftovers Safely

Time Limits on Leftovers

Additional posts you may find helpful:

Using Thermometers

Instant Mini Grilling Thermometers

Fun Stuff

Turkey Trivia

Recipe: Cheesy Onion Casserole

With the holidays coming up shortly... I thought it would be a good time to post a terrific side dish... Cheesy Onion Casserole.   This is really a no fuss side dish that is so good.. it's almost addicting...

TIPS

I used Campbell's Cream of Onion Soup... I know a lot of recipes use Cream of Chicken or Mushroom... all I can say is... don't... The Cream of Onion Soup keeps the flavor as onion.... the combination of the onion flavor and delicate Swiss-Gruyere cheese flavor cannot be any better.

You can add a teaspoon of sherry to the sauce mixture... honestly.. I usually don't... and it isn't missed.. but.. with that said... it does round out the flavors.. so if you're a fan of a light sherry flavor.. by all means.. add it.

I use fat free half and half.... which makes the sauce rich.. remember it's a side dish.. not a main dish so it can be a bit heavier... if you want it less heavy substitute whole milk or 1/3 cup half and half .. and 1/3 whole milk.

Sweet onions are best for this... but yellow or white onions will work.

Make sure not to cut your bread too thick... cut it about the same thickness as sandwich bread.

This is easy... very little prep... great presentation and sooo good!

Recipe:  Cheesy Onion Casserole

All you need:

3 large sweet onions, sliced

3 tablespoons butter

1 can Campbell's Cream of Onion Soup

2/3 cup Fat Free Half and Half *See Tips

1 teaspoon sherry (optional)

3 cups Sargento Shredded Artisan Blend Swiss and Gruyere cheese

About 8 sliced French Bread, lightly toasted *See Tips

About 2 tablespoons butter, softened

All you need to do:

Preheat the oven to 350 degrees F.

In a large skillet melt 3 tablespoons butter over medium high heat and add the onions.  Toss with a spatula to coat the onions with the butter and cook until soft.. light browning of a few of the onions is okay but don't try to brown them... you're aiming for softened onions.

Lay the onion slices in a 9 x 9 (an 8 x 8 will work too... make sure you place it on a baking sheet so it doesn't run into the oven.. it shouldn't but just in case) baking dish.  Toss with 1/2 of the shredded cheese.

In a medium bowl, mix together the soup and the half and half (or milk) and sherry (if using sherry) until smooth.

Pour the soup mixture over the onions and cheese.

Lightly spread one side of the bread slices with the softened butter.

Lay the buttered slices on top of the casserole... butter side up...  pushing them down a bit into the onion soup sauce... allowing the top of the bread to be exposed.  Sprinkle with remaining shredded cheese.

Bake for 30 minutes or until bubbly.

Recipe: Crockpot Beef Stroganoff

I make a lot of crockpot recipes for the convenience of them.. but I especially like this recipe for Beef Stroganoff because the slow cooking makes the meat more tender...

I know this uses canned soup and some other shortcuts.. but ... trust me.. this makes a really good Stroganoff.

TIPS

Make sure you use Golden Mushroom Soup... don't substitute Cream of Mushroom Soup.. it's just not as good...

The recipe calls for a 1/2 packet of dry onion soup mix.. I used Lipton... the savory flavor is really a good mix with the Golden Mushroom Soup..

Many recipes call for sautéing the mushrooms before adding them.. I don't do that.. I think it adds unnecessary fat to the sauce and the mushrooms cook very nicely in the crock pot (added about 45 minutes or so before serving).

Many other recipes call for beef bouillon .. my recipe uses beef broth... I use lower sodium broth.. which helps cut the salt in the dish.. again.. I really don't think all that salt is needed.

Try this.. it's really terrific!

Recipe:  Crockpot Beef Stroganoff

All you need:

About 2 pounds of sirloin steak cut into 1/2 inch strips

2 cans Campbell's Golden Mushroom Soup

1/2 packet dry Onion Soup mix

3/4 cup onion, finely diced

3 cloves garlic, finely chopped

1 tablespoon Worcestershire Sauce

1/2 cup beef broth

8 oz package fresh mushrooms, cleaned and sliced

1 small package (4 oz.) Philadelphia Cream Cheese, cubed

1/2 cup sour cream

Salt and pepper to taste

Cooked noodles

All you need to do:

In a medium bowl, mix the Golden Mushroom Soup, dry onion soup mix, Worcestershire sauce and beef broth.

Put the beef, diced onion and garlic into the crockpot and pour the soup mixture over it.  Stir to mix.

Set the crock pot on low and cook for 5 hours.  Add the sliced mushrooms and cook for 45 minutes.

Add the cubed cream cheese and sour cream and mix well.   Cook for about 15 minutes or until sauce is thickened and bubbly.

Adjust salt and pepper to taste

Serve over cooked noodles.

Quick and Easy Halloween Treats

 

I thought I would do a quick post of my Quick and Easy Halloween Treats that I've recently posted...

I always liked to make holidays special for my son when he was growing up...  and while I adore Martha Stewart.. most of her stuff was just not happening..  I had limited time and resources... so it was nice to find a few things that make the day special and that don't require a lot of time and money..fun stuff.

Mummy Dogs... these cute little guys are sure to make a kid smile... serve them with Tater Tots and it's a great little meal.

Witch's Hats... who doesn't like Fudge Stripes and Hershey's Kisses? 

Spooky Graveyard Puddings... cute and easy.. can't ask for more... having a party.. make a smaller version.. the kid's will love them!

Recipe: Mummy Dogs

Aren't these the cutest little mummys??  Make Halloween special ... with a terrific hotdog lunch or supper... make them into little mummies.... Mummy Dogs.... BOO!

These are really easy to make... but... you need few tips to make them...  it took me 2 tries before I worked out the little kinks... so read on...

TIPS

The number one most important tip.. the hot dogs have to be dry.... take them out of the package and lay them on paper towels... and dab them completely.... otherwise the Crescent Roll dough has a hard time sticking.

I went to Pillsbury and followed their recipe... which I had trouble with.. they wrap the dough strips around the hot dog and a piece of cheese.. nice idea.. but it was a royal pain getting it to wrap around the dog let alone around a piece of cheese too.  I did it.. and quite honestly.. the cheese doesn't add that much taste wise.. it really isn't worth the effort... in my humble opinion.

I cut the strips as instructed... and frankly... it just wasn't enough to wrap around my hot dogs.. albeit.. I have bun length hot dogs... still they made scrawny mummies.

So the second time I made them... I used 1 can of crescent roll dough for 4 hot dogs instead of 10... remember my hot dogs may be a bit larger because they're bun length... but they came out more realistic... about the size a bun would be for the hot dog... which makes far more sense.

Cut the strips into about 7 or 8 per rectangle.. don't agonize over the width.. you don't tant them too thin.. especially the top one and the bottom one on the hot dog... I like to make sure the ends are wrapped.. kinda cute that way.

Try these adorable mummies...if you have kids... they will adore them!

Recipe:  Mummy Dogs

All you need:

4 bun length hot dogs

1 can Pillsbury Crescent Rolls

Mustard

All you have to do:

Preheat the oven to 375 degrees F.

Unroll the dough and separate the dough into 4 rectangles.  Press the perforations closed.

Cut each rectangle into strips down the long side.

Wrap a strip around the top ... making it like a turbin... pull the 2 top strips slightly apart to expose a bit of hot dog for the face.  Keep wrapping the strips around the hot dog... you don't have to have them wrapped perfectly in one direction.. you can criss cross them a bit...

Line a baking pan with non-stick foil.  Lay the Mummy Dogs on the foil about 2 inches apart. 

Bake for 13-17 minutes or until golden brown...  mine too about 15 minutes...

Using a toothpick ... make eyes by dotting mustard on the exposed "face".

Recipe: Super Easy Chicken and Dumplings

A Repost ..of sorts

Ahhhh comfort food... perfect when the weather gets cooler... Chicken and Dumplings... a Southern favorite.... and what better way than making it in a crock pot...  no fuss ... one pot and it cooks for you.. now how great is that??

Be warned this is not the dumplings my Mother made.. nope... not those floury dry things floating in stew... some people adore those dumplings... all the power to them..  I don't care for them....

These are little doughy lumps infused with the flavor of the chicken.. are made from biscuit dough... either homemade or canned....  absolutely delicious...

So now about the "repost part"  I posted this recipe with veggies added... I have since been advised.. the traditional one doesn't have veggies in it... okay.. so I'm open minded.. I did it the other way.. and it was delicious just the same...

And... there is a slight update... I read you can make it with the chicken totally frozen... that it would be moister and more tender... so I tried it... I agree it worked wonderfully... so if you forget to defrost the chicken... and you need to do something for supper.. this recipe is for you!

TIPS

This is what I'm told... the traditional Chicken and Dumplings recipe... chicken and gravy and dumplings.... some people like to add other ingredients.. and sometimes I do too... and that's fine.... if you add mushrooms or vegetables.. add them toward the end of the cooking time... I'd suggest adding them when you add the biscuit dough.

I serve cranberry sauce and vegetables on the side.

I used Campbell's Soup Cream of Chicken with Herbs... I think the light flavor of Herbs really adds to this.. but you can use plain Cream of Chicken Soup.... I wouldn't suggest substituting Cream of Mushroom Soup... it's just not the flavor you're going for.

You will ned to have enough chicken broth to almost cover the chicken breasts.... I buy those cartons and use what I need and store the rest in the fridge.  I used about 2 cans worth... I poured the chicken broth into the empty Cream of Chicken cans and then poured it into the crockpot.

Don't fret about how thin the liquid is when you add the biscuit dough... it will thicken up.. mine thickened to a perfect consistency... the dough absorbs the extra liquid.. which is perfect.. it gives them a light chicken flavor.

Don't omit the butter.. I almost did and it would be a mistake.. it helps thicken the gravy and it adds a bit of flavor..

Make sure you use Homestyle Biscuits.. you don't want the flaky variety for this.

I used all boneless skinless chicken breasts to keep the fat down to a minimum... you could use other parts of chicken.. but then you will need to skimp excess fat off the top before adding the biscuit dough.

I sprinkled the frozen chicken breasts with salt, pepper, garlic powder and paprika.  Sprinkle them inside the crockpot.. the spice will "fall off" because the breasts are frozen... but it will still be in the pot and the flavors will be in the sauce.  Thyme and sage are other good additions... add a sprinkling if you like a little more flavor.

The chicken breast quantity is listed in a range.. 3 good sized breasts are enough... 4 will make it meatier...

This recipe will serve 4.

Try this super easy recipe!

Recipe:  Super Easy Chicken and Dumplings

All you need:

3-4 good sized boneless skinless chicken breasts

2 cans Campbell's Cream of Chicken with Herbs Soup

About 20-24 ounces of chicken broth See TIPS

1/2 medium onion, diced

Sprinkling of salt and pepper

Sprinkling of garlic powder

Sprinkling of paprika

2 tablespoons butter

1 can of Pillsbury Grands Homestyle Biscuits, cut into quarters

All you need to do:

Put the 2 cans of Cream of Chicken with Herbs Soup into the crockpot.

Lay the chicken breasts in the soup... sprinkle one side with the salt, pepper, garlic powder and paprika... flip them over and do the same to the other side.

Add the diced onion and add enough chicken broth to cover... I used a spoon to swirl the Cream of Chicken soup around a bit to mix with broth.. but it will mix on its own as it cooks.

Put the lid on and cook on high for 3 hours.... then remove the chicken and shred or cut it up and put it back into the crockpot... the gravy will be very thin.. don't worry...

Add the 2 tablespoons of butter... swirl it around to melt it.

Separate the biscuits and cut them into quarters... and drop them into the pot.  They will float.  Take a cooking spoon and push them down to cover them in broth.. they will pop up again.. that's okay...

Replace the lid and cook for 2 more hours.  If possible check on it after about an hour and run a knife around the side.. my biscuits tended to stick to my pot and I didn't want them to get too dark in the sides.

And that's all folks..... told you this was amazingly easy...

Serve in bowls with veggies and cranberry sauce on the side.

Recipe: Sweet Potato Mashtini

Another great idea to dress up mashed sweet potatoes... the Sweet Potato Mashtini!  This is a wonderful way to add a little something extra to a special dinner... perfect for the holidays... and a recipe that you can make for any number... one, two or twenty!

TIPS

If you're like me....I don't have a gazillion Martini glasses... I think my set is for four...  so if you think you want to serve this for a party... party stores have them in plastic.. and I do believe you can get them in different sizes...

If you want to make them for only two... say for a romantic dinner.... mashed sweet potatoes for two can certainly made.. but why kill yourself?... it's your special dinner too... buy already made mashed sweet potatoes.. I used Simply Potatoes.... one of their packages will make 3 large Mashtinis  ... you could stretch it to 4.... depending on the size of your Martini glasses.

You can add a layer of mini marshmallows or fluff in the middle.. the heat from the potatoes makes the minis soft a a bit gooey... very tasty indeed.

The mashed sweet potatoes I bought have a bit of cinnamon in them already so I left cinnamon out of the brown sugar and nut mix... you can add a bit of cinnamon if you like...

Quantities depend on how many you intend to make and how much you want in each glass.... we thought the serving was large when I filled the Martini glass... which is okay since it was a "regular" dinner... not a holiday dinner with lots of other stuff... if you are going to make this for a holiday dinner... definitely use smaller glasses... this side dish is very filling.

Maple syrup is optional... Bob Evans listed it as a possible topping and I thought I would try it.. the flavor was light and very good... if you use it... drizzle it.. no need to drown it ... and use the real thing.. not imitation.

Use a spoon to drizzle the maple syrup otherwise too much will pour out of the jar.

This was quick and easy and delicious!   It looked fabulous too!

Recipe:  Sweet Potato Mashtini

All you need:

Martini glasses

Mashed sweet potatoes

3/4 cup chopped pecans

2 tablespoons brown sugar (packed)

2 tablespoons butter, melted

Mini marshmallows

Maple syrup (optional)

Fluff (optional)

All you have to do:

In a small bowl, combine the chopped nuts and brown sugar, mix well (I used a fork to do this).  Add the melted butter and mix until the butter is well distributed.

Fill a Martini glass about half full... (if using a layer of fluff or marshmallows... a third full)

Put a layer of the nut mixture... then a thin layer of the fluff or some scattered mini marshmallows.

Put another layer of sweet potatoes... leaving enough room on top for another layer of nut mixture.

Drizzle about 1-2 teaspoons of maple syrup over the nut mixture.

Scatter a few mini marshmallows.