The Moxie Mom Blog &#187; Down Home Cooking

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KEEP THE DEVIL OUT OF YOUR HOLIDAYS – MAKE GOLDEN EGGS is a post from: The Moxie Mom Blog

MY BEST FRIEND TAMMIE MAKES THIS AMAZING PIE

Wendy Merritt — Sun, 30 Nov 2008 07:40:06 +0000

My best friend Tammie brought this fantastic pie to a church event one time. I loved it! The best part is that you can make it sugar-free and virtually fat free. Now how can you beat that? Select your yogurt carefully watching the sugars and fat content. Play around with different flavors. We have used strawberry jell-o with chocolate yogurt for a chocolate covered strawberry pie. Â Try peach jell-o with a vanilla yogurt for a peaches and cream pie. I bet you would like orange jell-o with dreamsicle yogurt for an Orange Julius pie…I am making my mouth water…LOL

Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith

Tammie Pie

10 serving graham cracker crust

1 small package sugar-free jell-o

2 (8 ounce) light yogurt any flavor that compliments your jell-o)

Â¼ cup boiling water

Fat Free Cool Whip

Quickly mix jell-o and water before the jell-o congeals (I like to use a whisk to keep out the lumps). Blend in yogurt using a spatula. Fold in Cool-Whip. Pour into pie crust and chill for at least 2 hours or for a quicker set place in freezer for at least 45 minutes.

Now how easy is that? No baking and only one bowl. You just can’t beat that. Each time I take this to a church function people act like it is the best thing they have ever tasted. Add a couple of garnishes and they think you bought it from a specialty store. I took a strawberry one garnished with fanned strawberries on the top and people were afraid to cut into it because it was so pretty. Have fun with the unlimited flavor possibilities. Leave us a comment about what varieties you have tried. What did you use to garnish yours?

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MY BEST FRIEND TAMMIE MAKES THIS AMAZING PIE is a post from: The Moxie Mom Blog

DRUNK PUMPKIN PIEâ€¦THE PIE NOT YOU SILLY

Wendy Merritt — Sat, 29 Nov 2008 06:38:01 +0000

My daughter, Chelsea, loves pumpkin pie. She tries and convinces me that many occasions are appropriate times for pumpkin pie. Aren’t kids great? I thought something with a little more flavor might be a pleasant change from the same old pumpkin we all know and love. This is my favorite pumpkin pie. Okay, second favorite…my first is marbled pumpkin cheesecake that I might share with you one day.

P.S. All the alcohol is cooked off during the baking process…no worries

Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith

Drunk Pumpkin Pie

1 cup canned pumpkin

1 cup evaporated milk

1 cup light brown sugar, firmly packed

3 eggs, beaten

Â¼ cup brandy or bourbon

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

Â½ teaspoon salt

1 (9-inch) pie shell, unbaked

Preheat your oven to 350 degrees.

Combine all ingredients in mixing bowl beating at a low speed until mixture is smooth. Pour filling into pie shell. Bake for 50-55 minutes or until a knife inserted in the center of the pie comes out clean. Cool on a wire rack.

Mmmmm! Your house will smell heavenly and your tummy will be full. This pie makes my teenage daughter happy and I pray it will give you and your family a moment of peace too. This pie tastes wonderful with a full bodied coffee like a Peruvian and a large dollop of fresh whipped cream. I am on my way to get a piece of leftover pie right now. Enjoy!

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DRUNK PUMPKIN PIEâ€¦THE PIE NOT YOU SILLY is a post from: The Moxie Mom Blog

ONE POTATO, TWO POTATO, THREE POTATO SWEET POTATO CASSEROLE

Wendy Merritt — Sat, 29 Nov 2008 06:08:36 +0000

This is THE most requested item at our family Thanksgiving. Without question! My mom has no idea where this recipe came from but Iâ€™m glad we have it. This is the best sweet potato casserole I have lived in many places, tasted many different U.S. region specialties but this one takes the cake. This recipe is nearly fool proof so give it a try. Your family will be amazed at your cooking prowess.

Some of my Thanksgiving/ Christmas recipes were tweaked fromÂ Texas Holiday Cookbook by Dotty Griffith

Mashburn Family Sweet Potato Casserole

29 oz can of Sweet potato, drained

Â¼ cup melted butter

Â½ teaspoon salt

2 eggs

2 tablespoons flour

2 teaspoons vanilla

Â¾ cup sugar or Splenda

Topping

1/2 cup softened butter

1 cup walnuts or pecans, chopped

1 cup flour

1 cup brown sugar (1/2 cup Splenda Brown Sugar Blend)

Preheat your oven to 350 degrees. Spray 2 quart baking dish or Crock-Pot with cooking spray.

Beat sweet potato with mixer until smooth. Mix in butter, salt, eggs, flour, vanilla and sugar with the sweet potato. Set aside.

Mix topping ingredients together in bowl.

Place Â½ of sweet potato mixture into baking dish or crock pot and top with Â½ of topping mixture. Layer with remaining sweet potato and top with remaining topping.

Bake in oven for 25-30 minutes or cook in Crock-Pot on low temperature for 2-3 hours.

Makes 8 servings

You will completely enjoy the pleasing aroma that fills your home from this dish. I wish I could capture this into a candle..hmmmâ€¦thereâ€™s a new project for me

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ONE POTATO, TWO POTATO, THREE POTATO SWEET POTATO CASSEROLE is a post from: The Moxie Mom Blog

THIS AINT’ YOUR GRANDMAS GREEN BEAN CASSEROLE

Wendy Merritt — Sat, 29 Nov 2008 05:28:35 +0000

I love green bean casserole. Sometimes I get a little tired of the same old thing that everybody and their grandma makes. I thought this was a little different and then gave it a twist too. I think youâ€™ll be pleased with the familiarity but excited by the twist.

Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith

Green Bean Casserole

1 (16oz) package frozen French-cut green beans

1 (10 3/4oz) can cream of mushroom soup

Â¾ cup milk

Â½ cup slivered almonds

1-2 tablespoons canned fried onion rings, crumbled potato chips or toasted bread crumbs

1-2 drops Tabasco sauce

Preheat your oven to 325-350 degrees.

Thaw green beans in a microwave or under hot water. Drain well.

Mix together soup and milk in a 2-quart casserole dish until smooth and creamy. Add green beans, almonds and Tabasco. Sprinkle the fried onion rings on the top.

Bake in the oven until top is golden brown and the edges are bubbling, about 20-30 minutes.

You could also experiment with black olives, parmesan cheese and almonds for some additional fun.

Makes 8 servings

The first time I made this I thought the almonds were strange but after a couple of bites I grew to like them in this dish. Try something new. You never knowâ€¦it could be your new favorite.

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THIS AINT’ YOUR GRANDMAS GREEN BEAN CASSEROLE is a post from: The Moxie Mom Blog

WHY DID THE BOWL BLUSH? IT SAW THE TEXAS DRESSING

Wendy Merritt — Fri, 28 Nov 2008 04:55:53 +0000

LOL Okay, so the title is silly.

Without question, my favorite part of any Thanksgiving or Christmas meal is the dressing. Don’t worry about the meat too much for me because the dressing can make or break the show. I love the flavor of cornbread dressing but not the soggy texture. I love the firmness of bread dressing but not the lack of full bodied flavor you get from cornbread. VOILA! I have created a dressing that is the best of both worlds! You will adore it and abandon all others! I am warning you.

Some of my Thanksgiving/ Christmas recipes were tweaked fromÂ Texas Holiday Cookbook by Dotty Griffith

Texas Dressing

4 cups crumbled corn bread (I like sweet corn bread best)

4 cups whole wheat toasted bread cubes

4 cups white toasted bread cubes (or use packaged stuffing mix equivalent to these 3 measures)

1 Â½ cups unpeeled apple, chopped

Â½ pound bulk sausage, browned (use sage flavored for an extra kick)

Â½ pound bacon, crisply fried (or buy pre-cooked)

Â½ cup butter

2 Â½ cups celery, chopped

2 cups onion, chopped

2 eggs, beaten

5-6 cups warm chicken or turkey stock (used canned if you need)

2 teaspoons salt

1 teaspoon pepper

Preheat your oven to 325-350 degrees. Lightly oil a 9 x 13-inch baking pan/dish.

Place first six ingredients together in a large bowl and mix gently. Set aside.

Melt butter in a large skillet and add onion, celery and cook until they are soft, about 10 minutes or so.

Combine and mix all ingredients together in the large bowl that contains the breading. The eggs help give the dressing a more smooth texture. If you would prefer a dry dressing just omit the eggs.

Put mixture into your prepared baking pan. Bake in the oven for 1-1 Â½ hours. Dressing is done when is it slightly firm in texture and the top is a light golden brown.

Makes 10 to 12 servings

In my family we have been known to make this dressing and eat it for a meal. It is just that good.

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WHY DID THE BOWL BLUSH? IT SAW THE TEXAS DRESSING is a post from: The Moxie Mom Blog

HOW TO MAKE WENDY’S NO-FAIL PERFECT GRAVY

Wendy Merritt — Thu, 27 Nov 2008 04:24:26 +0000

My mother never really made gravy very often. This was not a skill passed down through the generations in our family. My homemade gravy looked more like oatmeal or stroganoff..not the smooth and creamy stuff that most “good” moms made. It was a skill that I thought I just did not possess. Â That is until I found this recipe.

Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith

Wendy’s No-Fail Perfect Gravy

2 pounds chicken or turkey necks (or a combination)

1 pound chicken or turkey gizzards and hearts (or a combination)

Â½ pound chicken or turkey livers (or a combination)

7 cups water

2 cups drippings from the turkey and marinade

1 cu

p flour

Â½ cup butter

Â½ cup vegetable oil

3 teaspoons salt

2 teaspoons pepper

2 hard-cooked eggs, optional

Thaw your turkey according to producer’s directions. The night before the BIG event: Rinse and dry your turkey. Remove the neck and giblet bag from the cavity in the front and back. Use this for the stock for the gravy).

Rinse the necks, gizzards, hearts and livers in cool water. Place in large stock pot with water and drippings. Bring to a boil and reduce the heat to a simmer. If any foam develops just skim it off with a spoon as it is cooking.

Cook 2-3 hours. If desired chop up gizzards, hearts and livers into Â¼-1/2 inch pieces. Chop or slice boiled eggs. Set aside for a moment or put in the refrigerator.

In a

large skillet melt butter over a medium heat. Add oil. Gradually add in flour using a whisk to keep from getting lumps. Cook until the mixture turns about the color of hot chocolate.

Carefully and gradually add the warm stock into this mixture using the whisk. Simmer for 15-20 minutes until desired consistency. Add chopped gizzards, hearts, liver and boiled egg. Taste and adjust your seasonings as needed.

This gravy can be refrigerated up to 2 days before the event. Just reheat to serve. Use pan juices, water or stock to thin if needed.

This gravy came out perfect the first time I made it. This proves that God answers prayers…even the small ones. This gravy is so good we use for biscuits and gravy the next morning to keep the festivities going. I believe that you will be surprised at how good your gravy will be.

Wendy’s perfect Smoked/Grilled/Roasted Turkey

Wendy’s No-Fail Perfect Gravy

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HOW TO MAKE WENDY’S NO-FAIL PERFECT GRAVY is a post from: The Moxie Mom Blog

WENDY’S PERFECT SMOKED/GRILLED/ROASTED TURKEY

Wendy Merritt — Wed, 26 Nov 2008 03:47:13 +0000

I donâ€™t know where you live, but in Texas the most difficult part of Thanksgiving is planning around kick-off time. LOL In my family we eat before the game, relax and have dessert during half-time but many others eat after the game. At Christmas we usually make it a little more casual fare with an afternoon meal.

The key to a successful Thanksgiving meal is making sure that your turkey and everything else you are preparing are all ready at the same time. Sometimes this takes a lot of juggling to get it accomplished. I like to make a small time chart on my refrigerators white board so I know when each thing should be started and hit the oven/crock pot/pan/microwave/grill. Try and do as much as possible in advance so all you have to cook on the BIG day is your turkey and gravy. Nearly everything else can be reheated or have a last-step finish done to it.
I always thought that fixing the turkey was the most difficult part of the Thanksgiving/Christmas meal but it isnâ€™t. The turkey is the easiest part of the entire meal. Using this marinade your turkey will be bursting with tons of flavor whether you choose to grill it or roast it. In my family my turkey is always requested. Itâ€™s nice to be the one who makes that special something that no one else can duplicate
Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith

WENDYâ€™S PERFECT SMOKED/GRILLED/ROASTED TURKEY

1 (10-12 pound) turkey
1 turkey roasting bag
2 cups pineapple juice
Â½ cup soy sauce
2 tablespoons salt
3 tablespoons poultry seasoning
1 teaspoon dry mustard
1 tablespoon granulated garlic
2 tablespoons coarsely ground black pepper
1 tablespoon paprika
1 stick of butter
IF GRILLING
Fresh tank of propane or enough charcoal for a couple of hours
Hickory or mesquite chips for smoking
Foil or smoker box

Thaw your turkey according to producerâ€™s directions.

The night before the BIG event: Rinse and dry your turkey. Remove the neck and giblet bag from the cavity in the front and back. Use this for stock later (see Wendyâ€™s Perfect Gravy).

Combine pineapple juice, soy sauce, salt, poultry seasoning, dry mustard, granulated garlic, coarsely ground black pepper, paprika in bowl. Place turkey inside the roasting bag. Pour your combined ingredients over the turkey and into the turkey cavern, set a stick of butter in the center of the cavern and seal bag.

GRILLING

Place turkey breast side down in a roasting pan and refrigerate overnight. Prepare smoking chips according to manufacturer directions. Remove turkey from the roasting bag and place in the roasting pan. Pour as much of the liquid as you can in the pan and turkey cavern and put the turkey in the center of the grill.

The weight of the turkey is not really an issue as long as it will fit in your grill and the lid will shut. There should be at least 1 inch of clearance between the turkey and the lid is ideal. For best results use a turkey thermometer to verify when the turkey is finished grilling/smoking.

Cooking times for unstuffed turkeys:
10-11 lbs. = 1-3/4 to 2-1/2 hours
12-14 lbs. = 2-1/4 to 3 hrs.
15-17 lbs. = 2-3/4 to 3-3/4 hrs.
18-22 lbs. = 3-1/2 to 4 hrs.
23-24 lbs. = 4 to 4-1/2 hrs.

Donâ€™t worry if your turkey likes like a pile of charred mess. That just means your turkey seared on the outside while holding in all the juicy goodness.

Turning and basting: the best part about grilling/smoking your turkey is you donâ€™t have to turn or baste! Simply set up the grill, place the turkey in the center of the cooking grate, and close the lid.

ROASTING

Place turkey breast side down in a roasting pan and put in the center of your oven. Roast 1 hour at 350 degrees. Turn turkey over and reduce your oven temperature to 200 degrees. Roast in your oven without opening oven door for 10-12 hours.

DONENESS

Your turkey is perfectly fully cooked using either method when a meat thermometer reads 180 degrees in the thigh or 170 degrees in the breast. Allow your turkey to rest 20 minutes before carving.

The first turkey I grilled scared me half to death! I was all organized. Things were going according to my plans. Friends and family were already in my home ready for the BIG event. The backyard was filled with the most succulent aroma of smoked turkey that had ever hit my nostrils. I ceremoniously open the grill lid to find a torched slightly wrinkly turkey that looked like I killed it with a flame thrower. I was mortified, as were my guests. I acted like nothing was wrongâ€¦took my charcoaled turkey into the kitchen and let it sit. Now the entire house smelled like a wonderfully cooked turkey. I am getting more nervous by the moment. I assemble my electric knife and very nervously make the first cut into my first turkeyâ€¦and first smoked/grilled turkey. A hush grew over the crowd and applause broke out when the most moist and flavorful turkey was exposed by each cut of the knife. Praise God! Now my turkey is one of the most requested items at Thanksgiving.

Wendy’s perfect Smoked/Grilled/Roasted Turkey

Wendy’s No-Fail Perfect Gravy