Non-stick vegetable spray 6 to 8 spinach-flavor flour tortillas 3/4 cup chicken broth 1 to 2 tablespoons Dijon mustard 1 tablespoon cornstarch 2 cups shredded sharp Cheddar cheese
Cut tortillas with a shamrock-shaped cookie cutter (or cut into wedges with a knife). Spray lightly with vegetable spray and place on an ungreased baking sheet. Bake "shamrock chips" at 375 degrees for 10 to 15 minutes, until crisp. Set aside to let cool. Pour broth into a saucepan. Bring to a boil over high heat; turn heat down to low. Whisk mustard and cornstarch together; add mixture to hot broth along with cheese. Cook until cheese melts completely. Keep stirring with a whisk until dip is smooth. Serve warm dip with your shamrock chips...YUM!
Sale ends Tuesday, January 2, 2019. Please be aware that quantities are limited, and until you complete the checkout process, your merchandise selection is not reserved for you. We will cancel any back-orders. Due to the expected popularity of this sale, please allow up to 21 business days for your order to arrive. We apologize that we cannot offer express or overseas shipping services during this sale and we cannot give refunds or adjustments on prior orders.
The year was 1977 and it was our first Thanksgiving in our first apartment together, after Shelby and I were married. I was so proud of how this turkey turned out and the recipe below is the one I used. If I recall correctly, I adapted it from one my mom had given me...hope you enjoy it!
Roast Turkey & Gravy
A time-tested recipe that's become a holiday tradition, it originally appeared in our book, Farmhouse Christmas.
8 slices bacon, crisply cooked and crumbled 1 c. butter, softened 3 T. fresh sage, chopped salt and pepper to taste 14 to 16-lb. turkey 3 c. leeks, white and green parts chopped 8 fresh sage sprigs 3 bay leaves, crumbled 4-1/2 c. chicken broth, divided Garnish: fresh sage and parsley
Combine bacon, butter and chopped sage in a medium bowl. Sprinkle lightly with salt and pepper; set aside. Pat turkey dry with paper towels and sprinkle cavity with salt and pepper. Place leeks, sage sprigs and bay leaves in cavity. Loosen skin on turkey breast and spread 1/3 cup sage butter over meat, under skin. Place turkey on rack set in large roasting pan and rub 2 tablespoons sage butter over outside of turkey.
Set aside 1/3 cup sage butter for gravy; reserve remaining for basting. Position rack in bottom third of oven. Pour 1/3 cup broth over turkey. Roast at 350 degrees for about 3 hours, until meat thermometer inserted into thickest part of inner thigh registers 165 degrees. Baste every 30 minutes with 1/3 cup broth and brush with sage butter.
Transfer turkey to a platter and let stand 30 minutes. To prepare gravy, pour pan juices into a large glass measuring cup; spoon off fat and discard. Pour juices into saucepan, add 2 cups broth and bring to a boil. Continue to boil until liquid is reduced to 2 cups. Whisk in reserved 1/3 cup sage butter; add salt and pepper to taste. Serves 12 to 14.
Want to share this recipe with a friend? Click the buttons below!
With the big feast just a little over a week away, what better time to share your tried & true Thanksgiving favorites? From starters to desserts and everything in between, we want to see what's on your family's table!
So, tell us...
What are your favorite THANKSGIVING recipes? Share 'em all in today's Recipe Round-Up!
Today, we're sharing a recipe for Holiday Brined Turkey, from our cookbook, The Harvest Table. Below the recipe, take a peek at our video...the brine mix itself makes a thoughtful gift for this time of year too!
Holiday Brined Turkey Thanks to Sharon Demers from Dolores, Colorado, who shared this recipe with us!
1 c. coarse sea salt 1/2 c. brown sugar, packed 1 T. sweetened dried cranberries, finely chopped 1 T. orange zest 1 T. dried apples, chopped 2 t. peppercorns 1/2 t. dried thyme 1/2 t. dried sage 1/2 t. dried rosemary 1/8 t. garlic powder 3 shakes red pepper flakes 1 gal. boiling water 18 to 20-lb. turkey, thawed 1 gal. cold water
To prepare Turkey Brine Mix, combine all ingredients, except boiling water, turkey and cold water.
To prepare brined turkey, add Mix to boiling water. Cool thoroughly; chill. Place turkey and brining liquid in a very large container. Add enough cold water to cover turkey. Keep refrigerated or on ice for 12 to 24 hours. Before roasting turkey, rinse well with cold water and pat dry. Roast as desired. Makes enough brine mix for an 18 to 20-pound turkey.
Be sure to visit some new friends this week and even if you don't have a blog to link below, tell us about YOUR recipe in the comments. If you have a moment, share it with us on our website!
Just about everyone loves pumpkin pie, but your love of pumpkin doesn't have to end there!
We're sharing some of our favorite other pumpkin recipes, and we think you're going to love them! From pumpkin streusel muffins to pumpkin soup and pumpkin-gingerbread trifle, we'll bet you'll find a new family-favorite recipe (or two!) in this tasty batch.
Pumpkin Gingerbread Trifle
(Hover over the image to pin!)
A real holiday treat...and sooo easy to make! Click here for the complete recipe, from Quick & Easy Autumn cookbook.
Halloween is coming up in just a few days and we'd love to hear what you're making, how the kids (or you!) are dressing up and how you decorated your home.
Link up your recipes, menus, decorating ideas & costume details below...it'll be like having one BIG party!
Here's a quick & easy recipe that's just right for delighting party guests, wrapping up for trick-or-treaters or surprising co-workers during this spoooooky season.
For guaranteed giggles, add bug candies or spider sprinkles to these yummy treats!
Tangled Web Rice Pops You'll find the recipe and lots more in our Halloween cookbook, available from our online partners. Click here to learn more.
3 T. butter 10-oz. pkg. marshmallows 6 to 7 c. crispy rice cereal 12 wooden craft sticks 6-oz. pkg. semi-sweet chocolate chips, melted 1/2 c. white chocolate chips, melted
Melt butter in a large saucepan over low heat. Add marshmallows; cook and stir until melted. Remove from heat; stir in cereal until well coated. Press evenly into a lightly greased 13" x 9" baking pan. Cool slightly; cut into 12 bars. Remove from pan and insert a stick in each, as shown; set on wax paper to cool. Dip in melted chocolate to coat; let cool slightly and drizzle with melted white chocolate. Immediately sprinkle with mini chips, if desired. Makes one dozen.
Link up your favorite HALLOWEEN goodies below and, if you're joining this hop, link back here by using the handy button below.
Celebrating the 4th of July with red, white and blue is a given, but who knew there were so many sweet ways to show your spirit too?
We've gathered up a collection of all-American desserts from our favorite bloggers, and you're sure to find something here to satisfy your sweet tooth. Cue the fireworks and bring on the red, white and blue!
Patriotic Layered Drink
(Hover over the image to pin!)
You won't believe how easy it is to treat your family & friends to this impressive layered drink...the secret is in the sugar! Visit Mel's Kitchen for all the details and her special recipe.
Looking for a few dishes to WOW your dad on Father's Day? We've got the perfect recipes, sure to please all of the dads in your life.
If you're looking to start the day with a sweet treat, these Toasted Pecan Pancakes will put a smile on everyone's face. Baja Fish Tacos and Grilled Flank Steak Sandwiches are perfect for a poolside lunch, or a mid-day picnic under the shade of your favorite backyard tree. Maple Pork Chops or Skillet Bowtie Lasagna are both delicious dinner choices, and Fireside Banana Splits are easy and fun to make for Dad AND the kids!
Fireside Banana Splits
(Hover over the image to pin!)
Dinner's not complete without an amazing dessert, right? These tasty treats can be cooked atop any grill or even in a camp fire. So easy to customize, just mix and match your favorite nuts and chocolate chips. Click here for the complete recipe from 150 Backyard Cookout Recipes cookbook.
Whether you have heart-shaped pancakes in mind, making treats to take in for a school party or making a special dinner for you and your sweetheart, we'd love to hear how you'll be celebrating Valentine's Day! Share the sweet and savory ideas you love with us today. So, tell us...
What are your favorite VALENTINE'S DAY recipes? Share 'em all in today's Recipe Round-Up!
This recipe appears in our cookbook, Delicious Recipes for Diabetics! Get hundreds more recipes in this book, each including nutritional information.
Royal Strawberry Shortcake Thanks to Becky Smith from North Canton, Ohio, for sharing this recipe!
1/4 c. butter 1/3 c. sugar 1 egg, beaten 2 c. all-purpose flour 4 t. baking powder 1/8 t. salt 1 c. skim milk 2 t. vanilla extract 3-3/4 c. strawberries, hulled and sliced Garnish: light whipped topping, powdered sugar
In a large bowl, blend together butter and sugar. Add egg; mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 9"x13" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Top with strawberries. Add whipped topping if desired. Add shortcake tops and more berries. Add more topping if desired. Makes 12 servings.
Nutrition Per Serving: 163 calories, 5g fat, 3g sat fat, 26mg cholesterol, 203mg sodium, 27g carbohydrate, 2g fiber, 9 sugars, 4g protein Exchanges: 1 starch; ½ fruit; 1 fat; ½ other carbohydrate
