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Recipes
No Baste, No Bother Roasted Turkey
By rossboys
Trisha Yearwood
- 1/2 stick salted butter, softened
- One 12-pound turkey, completely thawed and all giblets removed
- 2 tablespoons salt
- 2 teaspoons pepper
- 2 stalks celery, cut in lengths to fit turkey cavity
- 1 medium sweet onion, such as Vidalia, cut in half
- 1 large carrot, cut in lengths to fit the turkey cavity
- 2 cups boiling water
Coffee Cup Coffeecake
By rossboys
For the crumb topping, mix the ingredients together in a small bowl with your fingers
- Crumb Topping:
- 2 Tbsp dark brown sugar
- 2 Tbsp flour
- 1 Tbsp butter, softened
- Pinch cinnamon
- Pinch salt optional
- Cake:
- 1 Tbsp butter, softened
- 1 Tbsp dark brown sugar
- 1/2 egg (1 egg lightly beaten and divided)
- 2 Tbsp sour cream
- 1 tsp maple syrup
- Vanilla (a few drops)
- 1/4 cup self-rising flour
- 1/4 tsp cinnamon
- 1 tsp apricot or other preserves
Autumn Pork Chops
By rossboys
Campbell's Kitchen
- 1 Tbsp vegetable oil
- 4 pork chops, 1/2" thick
- 1 can (10-3/4oz) condensed cream of celery soup
- 1/2 cup apple juice or water
- 2 Tbsp spicy-brown mustard
- 1 Tbsp honey
- Generous dash ground black pepper
- Hot cooked medium egg noodles
Chocolate Truffle Pie
By rossboys
Kraft recipe
- 1-1/4 pkg (10 squares) Baker's Semi-Sweet Baking Chocolate
- 1/2 cup whipping cream
- 4 eggs
- 1/2 cup sugar
- 1/4 cup flour
- 1 cup Cool Whip Whipped Topping, thawed
Mediterranean Crescent Pinwheels
By rossboys
Heat oven to 375 deg. Spray cookie sheet with cooking spray
- 2 - 8oz cans Pillsbury crescent dinner rolls
- 1 lb proscuitto or cooked ham, thinly sliced
- 8 oz (2 cups) crumbled feta cheese
- 1 tsp pepper
- 2 Tbsp olive or vegetable oil
- 3/4 cup chopped fresh basil
Roasted Asparagus Mushroom Carbonara
By rossboys
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius)
- 1-1/2 pounds asparagus, trimmed and cut into 1-inch pieces
- 8 ounces mushrooms, quartered
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pound dry spaghetti
- 4 large eggs
- 8 ounces bacon, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup Parmesan, grated
- Freshly cracked black pepper
- Sea salt, to taste
Pork Wellington
By rossboys
Preheat the oven to 425 deg
- Filling:
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, peeled, chopped
- 1 bag (6oz) baby spinach
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp Dijon mustard
- Pork:
- 1 tsp chopped fresh rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pork tenderloin (about 1-1/4 lbs)
- 1 sheet frozen puff pastry (from 17.3oz pkg), thawed
- 1 Tbsp water mixed with 1 small egg
Slow Cooker Sloppy Joe Chili Mac
By rossboys
1. Pour olive oil into bottom of slow cooker to coat, then add beef, noodles, sloppy joe sauce, diced tomatoes, oni...
- 1 lb ground beef, cooked and drained of fat
- 1 (1 lb) package macaroni noodles
- 1 (15 oz) can sloppy joe sauce
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup sharp cheddar, grated + more for garnish
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 2 cups chicken stock
- 1/2 cup pickles, diced + more for garnish
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, optional
- Salt and pepper, to taste
Lemon Soy Chicken
By rossboys
Place chicken in a large self-sealing plastic bag set in a large bowl
- Marinade:
- 4 skinless, boneless chicken breast halves
- 3/4 cup dry white wine or reduced-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 Tbsp minced green onion
- 1 Tbsp reduced-sodium soy sauce
- 1 clove garlic, minced
- 1/4 tsp ground ginger
- 1 tsp cornstarch
- 1 Tbsp water
Creamy Blue Cheese Grits
By rossboys
Bring 6 cups water to a full rolling boil in a heavy 4-quart saucepan
- 4 tsp kosher salt, divided
- 1½ cups quick-cooking (5-minute) grits (such as Quaker)
- 2 cups half-and-half
- 3 Tbsp unsalted butter
- 3 oz Roquefort, crumbled
- 1 tsp freshly ground black pepper