Merry Christmas and Happy New Year!

I want to wish everyone a Merry Christmas and a Happy New Year from Cabana Boy Cooks.  These are the holidays that I celebrate with my family and friends.  If you celebrate other holidays around this time of year, I wish you the best too.

2011 has been an educational and milestone (cookbook published) year for me.  I want to thank everyone that has supported me in the cookbook and food blog this year.  I hope you all enjoy and get some useful information out of them.  I have really enjoyed doing them and look forward to continuing the food blog and promoting the cookbook.

2012 looks like it will be an exciting year too.  I am now doing a food segment twice a month on KQ2 in St. Joseph, Missouri and will start a monthly column in the Nodaway News Leader in January under the "Cabana Boy Cooks" heading.  I am also hoping to do some college lecturing this coming year.

Because of the holiday season, the blog for the week between Christmas and New Years will consist of just this blog today.  Cabana Boy Cooks will be back with its regular format starting January 3rd.

Again, HAPPY HOLIDAYS to everyone.

Gina's Super Bowl Punch

Gina’s Super Bowl Punch

(just shy of 1 ½ gallons)

(adopted from The Neely’s)

Ingredients:

1 bottle (1 liter) Vodka (good quality)

3 bottles (12 oz.) Mexican Beer

3 cans (6 oz.) Frozen Limeade, thawed

3 bottles (1 liter) Club Soda

3 Fresh Limes, optional for garnish

Ice Molds/Rings for punch bowl, optional

Directions:

Combine the first 4 ingredients in a large sealable container and mix thoroughly.  Refrigerate the mixture until cold and ready for service.  Slice the limes into wheels for garnish.  Place ice molds and lime wheels in a punch bowl, fill with the punch mixture and serve.

Note:               If using a beverage dispenser with a spigot, use ice cubes
instead of molds/rings to keep mixture cold.

Note:               Gina recommends using Corona but I prefer Pacifico beer
for a good Mexican beer.  It is just a difference in personal taste.

Ideas for Future Efforts

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Bloody Mary's

Bloody Mary’s

(about 12 drinks)

Ingredients:

1 can (46 oz.) Tomato Juice (good quality)

1 ½ oz. A1 Steak Sauce

1 ½ oz. 57 Steak Sauce

½ tbsp. Celery Salt

As needed Hot Sauce (your favorite, your quantity)

24 oz. Vodka (good quality & from the freezer)

2 Fresh Limes, each halved and then quartered

¼ cup Kosher Salt

12 Celery Stalks (longer than the glass is tall)

Directions:

Combine the first 5 ingredients and mix well.  Refrigerate until cold and needed.  When it is time to make the drinks, stir the Bloody Mary mix well.  Take a 12 oz. glass and wet rim with a piece of fresh lime.  Dip the glass in the dish of salt and then fill with ice cubes.  Pour 2 oz. of vodka in glass and then fill to within 1 inch of top with the Bloody Mary mix.  Squeeze a piece of lime in drink and drop lime in.  Add a piece of celery as a stir stick and enjoy.

Note:               If you are not into Vodka, it works for Gin lovers too.

Ideas for Future Effort

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Gina’s Super Bowl Punch

(just shy of 1 ½ gallons)

(adopted from The Neely’s)

Ingredients:

1 bottle (1 liter) Vodka (good quality)

3 bottles (12 oz.) Mexican Beer

3 cans (6 oz.) Frozen Limeade, thawed

3 bottles (1 liter) Club Soda

3 Fresh Limes, optional for garnish

Ice Molds/Rings for punch bowl, optional

Directions:

Combine the first 4 ingredients in a large sealable container and mix thoroughly.  Refrigerate the mixture until cold and ready for service.  Slice the limes into wheels for garnish.  Place ice molds and lime wheels in a punch bowl, fill with the punch mixture and serve.

Note:               If using a beverage dispenser with a spigot, use ice cubes instead

                           of molds/rings to keep mixture cold.

Note:               Gina recommends using Corona but I prefer Pacifico beer for a

                           good Mexican beer.  It is just a difference in personal taste.

Ideas for Future Efforts

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Matt's Hot Artichoke Dip

Matt’s Hot Artichoke Dip

(8-12 servings)

Ingredients:

1 can (large) Artichoke Hearts, drained

1 cup Grated Parmesan Cheese

1 cup Mayonnaise

½ tsp. Garlic Powder

½ tsp. Onion Powder

Directions:

Place all the ingredients in a food processor and blend until smooth.  Put the mixture into a 1 quart baking dish with 1 ½ to 2 inch sides.  Bake in a pre-heated 350 degree oven for 20 to 25 minutes or until bubbly and lightly browned.  Serve with crackers, bagel chips and/or vegetables.

Note:               Dish can be easily doubled for a larger crowd.  You will need
to use a 2 quart baking dish if you do.

Note:               You could use a blender if you don’t have a food processor.
The recipe can also be made by hand with a fork, spoon or
spatula.  You will just need to chop the artichoke hearts to
a size you like.  This way will not be as smooth as the
motorized ways but that should not be a problem.  Enjoy!

Ideas for Future Efforts

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Bruschetta with Tomato & Basil

Bruschetta with Tomato & Basil

(24 servings)

Ingredients:

4 Medium Ripe Tomatoes, medium dice

1 cup Olive Oil (EVOO), divided

1 tsp. Kosher Salt

½ tsp. Black Pepper

24 Fresh Basil Leaves, chopped

24 Slices (1/2 inch) Baguette

5 cloves Fresh Garlic, minced

Directions:

In a large bowl, combine the tomatoes, half the olive oil, salt, pepper and basil.  Let the mixture stand at room temperature for 30 to 60 minutes.  Combine the remaining olive oil with the minced garlic and set aside.  Slice the bread into about ½ inch thick slices on the bias.  Take a sheet pan or jelly roll pan and place the slices in a single layer on the pan.  If pan is not big enough, use a second pan.  Using a pastry brush, brush the garlic olive oil on each side of the bread and place in a pre-heated 400 degree oven for 15 to 20 minutes or until lightly toasted on each side.  Turn about half way through the time.  Remove slices to a rack and let cool.  Place tomato mixture in a nice serving bowl with a spoon and the bread slices on a nice serving platter to serve.

Note:               If you are being more formal at the party, you can pre-dress
the bread slices with the tomato mixture and place on a
nice platter for service.

Note:               A little Balsamic vinegar sprinkled on top just before serving
(serving either way) is a nice addition to the taste.

Ideas for Future Efforts

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It's the Party time of Year

As 2011 whines down, we start doing a lot of partying.  Family and friends get together much more at this time of the year than any other.  There are many Christmas and other holiday parties to start the season off and they are followed by all the football bowl games and of course the big one - New Year's Eve!  Whether you are hosting some of these events or attending them at different locations, food and drink are a big part of these happenings.

Remember to do your planning if you're hosting one of these fun times.  In doing that planning, try to offer a good variety and items that make sense, both seasonally and functionally.  Mix up the heavy and light type dishes, the hot, cold or room temperature recipes,  the sweet and non-sweet items, finger foods and those requiring a utensil to set a great spread for your guests.  You'll want both a variety of alcohol and non-alcohol beverages too.

Now don't kill yourself putting on your function.  You don't have to make everything from scratch, mix and match bought items, semi-homemade and some made-from-scratch dishes.  The same goes in the beverage department.  A mix of sodas, beers, wines and a homemade punch (both alcoholic & non), drink making station or two gives plenty of choice.

In the food area, soups or chili make for a great comfort food this time of year.  Depending on the type of party you are throwing, real dishes or disposable ones can handle the need.  Mini sandwiches, either a pre-made or a make your own setup work well too.  Dips of one kind or another using vegetables, chips (variety) or crackers are always popular with party goers.  Cheese trays, Antipasto platters and relish dishes add easy foods to this type of party too.

And don't forget the sweets!  Cookies, bars, candies and nuts (both sweetened and not) are just a few items for this category (bought or made).

But there are many other types of new and interesting foods to try and many cookbooks or websites to give you ideas.  Just remember that you are only limited by Your Taste Buds and Imagination when it comes to partying.  From those famous words of Wayne and Garth "Party On!"

Speaking of cookbooks, I'll list a few ideas for your parties from my own.

For soups: Barry's Chili (no beans), Chili (ground beef & beans), Dave's Green Chili, Hearty Vegetable Beef                and Robinson's Hearty Hodgepodge.

For sandwiches:  Bacon Dogs, Italian Sausage w/Peppers & Onions, Meatball Subs and Taverns (sloppy joes)

For party food (Odds N' Ends chapter):  Hot Crab Dip, Mexican Hot Dip, Nadine's Corn & Black Bean Salsa and Spinach & Artichoke Dip.  If you have the money, try the Bacon-Wrapped Shrimp.

Tomorrow's blog will have a couple of recipes for food items and Friday's will have a few drinks.  Enjoy the season and may your football team win if they're in a bowl game.

More of My Cookbook World

Yesterday morning was my 4th show on KQ2.  I'm learning more about "Live" television each show.

For those of you that don't know, the show is done in two segments.  We'll do about 3 1/2 minutes in which we explain the dish we're making and what you need to do and then the show goes to a commercial break.  After the break, we're back on for about 1 1/2 minutes and Luana and William sample the dish.  They tell everyone how much they like the dish.  They really have liked all 4 of mine because they continue eating until they're stuffed or it's gone after we are off the air.  Then the show signs off.

The show yesterday didn't quite go like that.  They had tried to show a segment on something earlier in the show and it didn't work.  So they were going to try it again later (my understanding).  I believe they try to show it after our first part of the cooking segment and then were coming back to us for the ending.  I know the segment they ended up showing was not the one they were intending to show.  It must have been a little longer then the one they were expecting because we had the second half of our cooking segment cut.  You know sometimes you just run out of time.  Especially on live television.

I still had a good time and will be back on January 2nd.  Not good planning on my part.  Getting up very early the morning after a day full of football bowl games is not going to be fun.  Plus it is the NEW year and everyone will be looking for something HEALTHY to eat.  I guess butter and heavy cream better not be in the recipe that day.

My next book signing is on January 7th in St. Joseph, Missouri at Hazel's Gourmet Coffee Shop at 4001 Frederick Ave. from 1:00 to 3:00 PM.  I'll be sampling the Cream Scones recipe from the cookbook.  Mark your calendars and see you there.

The college football bowl season has already started and New Year's Eve is upon us.  So we're going to talk about party snacks and drinks this week.  They'll be coming on Wednesday, Thursday and Friday.

A Merry & Happy Holiday Season to everyone.  Eat, Drink & be Merry but also remember moderation.

Monkey Bread

Monkey Bread

(12-15 servings)

Ingredients:

3 cans Refrigerated Biscuits (10 ct.)

1 ¾ cup Sugar, divided

1 tbsp. plus 1 tsp. Cinnamon, divided

¾ cup Butter plus enough to butter pan

Directions:

Butter a bunt pan well and set aside.  Combine 3/4 cup of sugar with 1 tbsp. cinnamon in a medium bowl.  Cut the biscuits into 4 pieces and roll in the cinnamon sugar mixture.  Place the rolled pieces of biscuit in the buttered bunt pan and set aside.  In a medium sauce pan over medium-high heat, bring the ¾ cup of butter, 1 cup of sugar and 1 tsp. of cinnamon to a boil.  Pour this mixture over the biscuits in the bunt pan and bake in a pre-heated 350 degree oven for 30 to 35 minutes.  Let the pan cool before removing to a serving platter.

Note:               You should be able to just place the platter over the top of the

                        bunt pan and flip over so platter is on the bottom.  The

                        Monkey Bread should come out easily.

Ideas for Future Efforts

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Fran’s Bars

Fran’s Bars

(2 doz. Servings)

Ingredients:

1 box Yellow Cake Mix

8 tbsp. Butter, melted

1 Egg

1 pkg. (12 oz.) Chocolate Chips

1 can (14 oz.) Sweetened Condensed Milk

Directions:

In a medium size bowl, mix the cake mix, butter and egg until combined.  Take ¾ of mixture and spread to cover the bottom of a 9x13 baking dish.  Be sure to spray the pan before filling.  In a separate microwavable bowl, melt chips using 30 second times.  After 3 turns in the microwave, stir the chips with a rubber spatula until smooth.  They may need another time in the microwave depending on individual microwaves.  Once smooth, add the milk and mix thoroughly before spreading over cake mixture.  Be sure to cover completely and then crumble remaining cake mixture over the chip mixture.  Place in a pre-heated 350 degree oven for 20 to 25 minutes or until top is lightly browned.  Cool completely on a wire rack before cutting 4 by 6 for 2 dozen bars.

Note:               This is a recipe from one of my mother’s friends.  I believe it

                           could be nice to use chocolate cake mix and white chips for

                           a different look and taste.  I have not tried it yet but do plan

                           on trying it.

Ideas for Future Efforts

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Beacom Special

Beacom Special

(potato casserole)

(12-18 servings)

Ingredients:

5 lb. Red Potatoes

8 tbsp. Butter

½ cup All Purpose Flour

1 ½ tsp. Salt

½ tsp. White Pepper

Directions:

Wash potatoes and put in a large pot covered by 1 to 2 inches of water.  Bring the potatoes to a boil and continue about 30 minutes or until potatoes are fork tender.  Remove from heat, drain well, place a lid offset on pot and let cool until you can handle them without getting burned.  You want the potatoes to be warm when you start working with them.  Peel the potatoes and put each through a ricer (see note) into a large bowl.  Make sure your hands are clean as you will be using them to mix in the butter, flour, salt and pepper.  Start with about half the butter and flour.  Work it into the potatoes until all the butter has melted and then add the remaining butter and flour.  Also add the salt and pepper at this point and mix thoroughly.  Pour the mixture into a well buttered 9x13 glass baking dish and pat smooth.  You will also want to butter your hands before patting the mixture smooth and level in the dish.  Then cover and refrigerate the dish overnight.  Before baking, either cut some thin pats of butter or use melted butter to top dish.  Use 8 to 10 pats or brush melted butter over the entire top.  Bake the casserole uncovered in a pre-heated 350 degree oven for 2 hours or until the potatoes are golden brown.

Note:               You really do need a ricer to make this dish.  Ricing gives the
dish a much creamier texture than you get from doing it like
regular mashed potatoes.  I believe a ricer is less than $20
and can be used for many recipes.

Note:               Red potatoes are used because they give you a sweeter dish.
Some people will do half red and half white bakers but I

                        suggest you try the recipe above first before trying to make

                        any changes.

Note:               Because moisture has an effect on the mixture, you may need
to adjust the amounts of butter to flour a little to get the right

                        consistency.  You don’t want it too sticky and your fingers will

                        let you know.

Ideas for Future Efforts

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Savory Spinach & Artichoke Stuffing

Savory Spinach & Artichoke Stuffing

from an Emeril Lagasse original recipe

(10-12 servings)

Ingredients:

¼ cup Olive Oil (EVOO)

2 ½ lb. Fresh Spinach, washed (3 cups cooked and chopped)

2 cups Yellow Onion, chopped

1 tbsp. Garlic, chopped

2 tbsp. Italian Seasoning

2 ½ tsp. Salt

1 ¼ tsp. Black Pepper

3 cans (8 ½ oz.) Quartered Artichoke Hearts

2 large Eggs

1 ½ cups Heavy Cream

2 cups Chicken Stock

2 tbsp. Fresh Lemon Juice

12 to 14 cups French Bread, cubed (1 inch-day old)

1 lb. Brie Cheese, rind removed and cubed (1/2 inch)

½ cup Grated Parmesan Cheese

¼ cup Fresh Parsley, minced

Directions:

Bring a medium pot of water to boil.  Add the spinach and cook until just wilted, about 30 seconds.  Drain and rinse with cold water.  Squeeze as much water from the spinach, rough chop and set aside.  Heat 1 tbsp. of olive oil in a large sauté pan over medium-high heat.  Add onions and cook until golden brown and tender, about 5 minutes.  Add garlic, 1 tbsp. Italian seasoning, ½ tsp. salt and ¼ tsp. pepper to pan and stir until garlic is fragrant, about 30 seconds.  Next add the artichokes and continue to stir for another 2 minutes.  Remove from heat and set aside.  Combine the eggs, cream, stock, lemon juice, the remaining Italian seasoning, salt and pepper in a large bowl.  Now add bread, spinach, artichoke, Brie, ¼ cup Parmesan and parsley to the bowl.  Mix well and if bread does not absorb all of liquid immediately, let rest until it does.  Pour the bread mixture into a greased (1 tbsp. olive oil) 9x13 baking dish and sprinkle with remaining Parmesan cheese.  Now drizzle the remaining olive oil over the casserole and place in a pre-heated 350 degree oven for 1 hour.  Center should be firm and top golden brown. 

Note:               This recipe is a little pricy but has always been a BIG hit at every

                           occasion that it has been served.  This is the type of dish that

                           makes a meal a great memory.  Enjoy!

Note:               It helps to place the Brie Cheese in the freezer for about 30

                           minutes to make it easy to remove rind.

Ideas for Future Efforts

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Planning & Preparing food for the Holidays

If anything is for sure, it is that things get hectic working up to Christmas.  Everyone is trying to get the gifts bought, wrapped and under the tree.  At the same time they are making all kinds of Christmas treats (cookies, candy, etc.).  Then there is planning and making the special dinners for Christmas Eve and/or Christmas day.  With all this going on no wonder everybody gets half crazy.

One of the easiest ways to reduce the holiday stress is to make a plan and then execute it.  Don't try making all those cookies and other treats in one day.  The same goes for shopping; divide up your list and do what is manageable in part of a day.  You don't have to go from dawn to dusk trying to kill yourself trying to get it all done.

As for cookies and treats, figure out what you really need for the family and then add some for friends.  It makes sense to keep it to no more than 4 different items.  If you need more for some reason, it is okay to buy a few items.  Convenience is there for a reason.  Take advantage of it when you need.  On the homemade items, I'd pick the items you're known for and maybe one new one if you really must.  The last bit of advice is get others involved so you don't have to do it all yourself (unless you have the time).  I remember that half the fun of Christmas cookies was helping mom and making a mess.  But they sure tasted better because we were all involved.

Because families get together for special meals at Christmas time, let people bring items to the meal.  If you get to be the host/hostess of the meal and are making it all, make a plan.  Plan a menu that doesn't over use a particular piece of equipment, like the oven.  When I plan a meal, I try and pick a good mixture of hot and cold dishes.  I try to have ones that can be made ahead (a day or two), those that need an oven and/or roaster for long cooking times and stove top dishes that are last minute items.

If you are going to have others bring a dish or two, let them bring their specialties if it fits in the menu plan.  Holiday meals usually have traditions when it comes to food.  Our family always makes what we call "Beacom Special" which is a potato dish we brought from Ireland.  The recipe will be in tomorrow's blog.  I try to make traditional dishes and then add a new one for each year.  That new one may become a regular or not.  It all depends on how it is received by everyone.  That is part of the fun of holiday meals and cooking.  If you are not sure about a new dish, I suggest you try it out sometime before the eventful holiday dinner.

Depending on when you open your gifts (Christmas Eve or Christmas Morning), plan a meal that is easy and quick.  Children (of all ages) don't always have the patience to wait at these times.

I have two recipes tomorrow for that special Christmas Dinner that take a little work and one is a little pricey.  But both are delicious.  Friday's recipes (2) are treats.  Enjoy them if you try them.

ABC Evening News & Buy American Campaign

I've been watching the ABC Evening News the last few weeks.  They have had stories on "Buying American" several times and I thought I would pass it along.

Their claim is that Americans average around $700 in holiday spending on gifts per person.  Now remember that is an average.  However, someone has calculated that if everyone would just spend $64 of that $700 figure on products made in America, we would create 200,000 NEW jobs.

That's not a bad start for a nation that needs to lower the unemployment rate quite a bit.

I'm going to try and do my part.  But it is not easy.  If you want to help, please check carefully where the products are made.  Most seem to be made in places other than America.

As Holidays are approaching quickly and if you are still looking for a item, let me suggest my cookbook.  It does make a great gift.  Guess what, it is made in America too!

We are going to talk about planning our holiday meal and snacks tomorrow.  On Thursday and Friday, it will be more recipes for the holidays.  Enjoy trying some of them.  Also, I'm on KQ2 TV this Monday (19th) between 6:30 and 7:00 AM.  Please tune in if you get that station.

My Chicken Alfredo

My Chicken Alfredo

(4 – 6 servings)

Ingredients:

8 tbsp. Unsalted Butter

1 cup Grated Parmesan Cheese

2 tbsp. Olive Oil

1 cup Heavy Cream

To Taste Salt and Black Pepper

12 oz. Cooked Chicken, cut in strips 2 in. long

12 oz. Pasta, cooked (your choice on pasta)

Directions:

In a large sauté pan, cut butter into small pieces and begin melting of medium-high heat.  Add the cheese and oil and cook until smooth (melted & combined) reducing heat to medium.  Now add the cream, a little at a time, while you whisk the mixture.  Continue to whisk until mixture thickens a little and season with the salt and pepper.  The chicken and pasta can now be added and cooked until heated through.  Serve with my “Garlic Bread” from the blog, Cabana Boy Cooks.

Note:               If your budget can afford it, use Parmigiano-Reggiano for the

                           cheese because it really improves the taste.

Note:               Remember 4 quarts of water, 1 tbsp. salt to up to 1 pound of

                           pasta when cooking it.

Ideas for Future Efforts

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Pasta is good with just butter and cheese.

Before we start with more about pasta, I have to attach this link.  The St. Joseph News-Press did an article on me in yesterday's paper.  I hope you enjoy it. St. Joseph News-Press.

Now let's get back to pasta.  Your standard pasta shapes that are found in the United States are:  Angel Hair, Spaghetti, Linguine, Fettuccine, Ziti,  Rotini and Penne.  These are great to use but can get a little boring.  I have mentioned trying to find Ethnic Stores in both the cookbook and this blog.  I'm just reminding everyone that my favorite one is in Kenosha, Wisconsin.  It is called Tenuta's.  They do have an on-line store but the pasta choices are limited.  They have a great selection of imported Italian pastas in the store.  When we are in Kenosha, I will stock up on my favorites which include Gemelli and Orecchiette.  They both hold the sauce very well and are a little heavier than American made pasta.  The first one is about 2 1/2 inches long and looks like two pieces twisted together.  The other one kind of reminds you of ears.  Also remember that in Yesterday's blog I gave you a link to a company that make organic pasta.  Please check them out too.  I have a link here that has various posters of pasta shapes and their names.  Check it out at Pasta Shapes.

One of the neat things about pasta is that it can go well with something as simple as melted butter tossed with the pasta and sprinkled with some Parmesan cheese to a sauce that took six hours to make.  My children were sometimes picky eaters and I always know that spaghetti with butter and cheese would satisfy them.  It is really a comfort food.

If you don't have great choices of pasta types and shapes, then travel a little and find some.  In this modern day, I guess you could just order them on the internet.  Look for easy sauce recipes too.  Yesterday's link had those as well.  Be adventurous and shake up your boring pasta & sauce life.  Remember, you're only limited by your imagination and taste-buds.

Tomorrow is a recipe for "My Chicken Alfredo" which won't make my dietitian happy.  It is full of butter, cheese and heavy cream.  Enjoy!

What kind of Pasta should I use when cooking?

I always get asked "Should I use fresh or dry pasta when I cook?"  The answer depends on you and your market.

The "you" part has several factors that come into play.  First is your budget because fresh pasta is more expensive than dry pasta.  So maybe your budget is a dry pasta one, but that doesn't mean you can't up your game for "Special" occasions and buy fresh.  Second is how comfortable you are with pasta.  I believe this is really silly, but some people are afraid of "fresh" pasta because it sounds more difficult than the dry.  There really isn't any reason for this because they are both easy to cook and use.  Now making fresh pasta is a whole different subject but that just takes a little practice and the right equipment.

Now comes "your market" part.  It depends on where you live (small town, big city, etc.) and what the stores in  your area offer for product.  Many small markets may not have the volume to stock fresh pasta.  Then there may be someone/vendor that makes fresh pasta in your area.  If so, take advantage of them.

You can order pasta from various websites too.  I know of one that makes, sells and ships "Organic Pasta" in many different flavors.  Their website also offers a wide variety of pasta sauce recipes to use with the organic pasta.  Check them out at their website here Artisan Italian by Dakota Earth.  I have met Dan, but Elizabeth is really the person behind the pasta making.  I suggest you give them a chance.  For those of you in the Sioux City and Sioux Falls area, they do the "Farmer's Market" in those towns from July to October on Saturdays.

There are now whole wheat and other healthy styles of dry  pasta.  Be sure to look into them when shopping.

Alright, you have picked your pasta.  Now a few helpful hints on cooking and using it in your meal.

You should have at least a 6 to 8 quart pot for cooking pasta as it takes a lot of water.  You want to use 4 quarts or more of water when cooking up to a pound of pasta.  You want to get the water to a hard boil before adding a tablespoon of salt and then the pasta.  Stir it once it has been added and start timing from when the water returns to a boil.  Remember to occasionally stir the pasta (carefully) and cook without a lid.  Cook according to the package directions for time.  It differs on time between fresh and dry pasta.  Below are some average cooking times for both.

Dry Pasta: 8 to 12 minutes (long thin is quicker than long fat pasta)

The whole wheat and healthier pasta takes a little longer to cook.

Fresh Pasta: 1 to 3 minutes ( same here for thin and fat)

With both types of pasta, you need to taste it to check for doneness.  The pasta, when tasted, should feel tender with a little resistance.  However, stuffed pasta (ravioli, tortellini, etc.) will usually float when they are done.

Depending on how it is going to be served or used, you want to cook the pasta al dente.  Over cooking pasta  gives it a mushy texture.  If you are going to add it to a pan of sauce and continue cooking, you want it a little under al dente because it will continue to cook in the pan.  If you are going to serve it separate from the sauce, just drain and serve.  If it will be a few minutes before service, add a little olive oil or butter to the pasta and toss in the pot.  Be sure to cover with a lid to help keep it warm.

Remember not to rinse the pasta when it is drain unless you are making it for a cold dish.  Then rinse with cold water to stop the cooking process and drain well.  You may need a little olive oil to keep it from sticking together before refrigerating it.

This is not everything you need to know about pasta but I hope it helps you get more adventurous with using it.

Updating what's going on in my cookbook world

It was a busy weekend for me.  I did two book signings in Sioux City, Iowa.  One was on Friday at the Hy_Vee on Hamilton Blvd. and there was a lot of traffic.  Passed out a lot of business cards with my website and blog site addresses.  I had good interest and did about what I figured.  On Saturday I had fun as it snowed all day and the crowd of shoppers was down.  I did well under the circumstances as I signed the same number of books as the day before.

I had to drive back home on Sunday to get ready for the "Hometown This Morning" show on KQ2 early Monday morning.  That means getting up at 4:30 a.m. and driving 90 miles round trip in the dark now that winter is here.

Did I mention that I had to do my first snow shoveling on Saturday at my mother's house?  Thank God there is NO snow in Maryville.  I can wait for Christmas Eve to see just a little of the white stuff.  Back to the show.

I made the Garlic Bread recipe from this blog on the show.  It most have been a big hit because it didn't last very long.  They are supposed to put the clip on the recipe at KQ2's website.  It is not there the last I looked but I'll make sure to put the link on the blog when it comes up.

For anyone in the North Kansas City area, I'm doing a book signing this Saturday (10th) at the Hy-Vee just off of Barry Rd. from 11:00 to 2:00 p.m.  The store is just a few blocks east of I-29 and Barry Rd. interchange and is on the south side of the street.

I also have a good and/or bad problem in regards to the cookbook.  Barnes & Noble and the Family Christian Bookstore are both out of my cookbook at the moment.  This is their websites for ordering that are out and it is because their supplier ran out.  They have more on the way but I don't know how long it will be  before they have them back in stock.  Amazon still has some but are down to 5 copies according to their site on Monday.  Remember you can always order them through the blog here.  Just click on the link up above this blog.

I hope everyone saw the new piece above on the right about remembering this cookbook for gifts.  It really does make a great Christmas, Wedding, Graduation and Birthday gift.  Several of the books signed in Sioux City were going for those very reasons.  In fact, one friend told me she is going to use the cookbook as her go-to gift for all the weddings she goes to each year.

I don't know if any of you have been watching ABC Nightly News, but they have been doing some stories on "Buy American" recently.  They say if everyone would spend just $64 on American made products for the holidays, it would create 200,000 new jobs.  I'm doing my part in two ways.  First, I'm looking for and buying American goods.  Second, I'm an American author with an American publisher printing my cookbook in America.  So people who buy my cookbook are helping create more jobs in America.  Thank you!

This week, we are going to talk about pasta, sauces and then on Friday I will have my recipe for Alfredo Sauce.  Please have a good week and get in the kitchen and cook something (a favorite or something new).  Enjoy!

My Favorite Thumb Print Cookie

My Favorite Thumb Print Cookie

(2 dozen)

Ingredients:

1 cup Unsalted Butter (2 sticks), room temperature

½ cup Light Brown Sugar

2 Egg Yolks

1 tsp. Vanilla Extract

2 cups All Purpose Flour

½ tsp. Salt

2 Egg Whites, lightly beaten

1 cup Pecans, finely chopped

Directions:

Cream (blend) the first 4 ingredients together in a large bowl with a hand mixer until smooth..  Combine the flour and salt and mix well together and slowly add to the butter mixture a fourth at a time.  Once you have incorporated all the flour mixture, use a small scoop (#50 in size) to make balls about one inch in diameter.  Before making the balls, have the whites and nuts ready (each in a small bowl).  Dip the dough ball into the egg whites and then roll in the nuts to coat before placing on the cookie sheet.  Leave about 2 inches between the balls and bake in a pre-heated 350 degree oven for 10 to 12 minutes or until nicely browned.  Remember to pull the cookies after 5 minutes and press your thumb into the centers of each to make an indentation.  Return to oven and continue baking until done.  Let the cookies cool completely before filling the centers with the frosting or jam of your choice.

Note:               I will also use walnuts in place of pecans depending on cost.

Note:               I prefer red or green powdered sugar frosting in my thumb prints.

Ideas for Future Efforts

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WeightWatcher Points - Odds & Ends

More Than Your First Cookbook

Odds & Ends Chapter

My calculations for WeightWatchers Points

Be sure to check portions on these items as they range from 1 piece up to a quart for a portion.


Bacon-Wrapped Shrimp - 1 pts.

Basic White Sauce - 10 pts.

Candee's Canned Salsa - 2 pts.

Dry Rub for BBQ - 7 pts.

Hot Crab Dip - 4 pts.

Italian Meatballs - 3 pts.

Mexican Hot Dip - 3 pts.

Nadine's Corn & Black Bean Salsa - 2 pts.

Spaghetti Sauce (Marinara) 14 pts.

Spinach & Artichoke Dip - 3 pts.

WeightWatcher Points - Baking & Desserts

More Than Your First Cookbook

Baking and Desserts

My calculations for WeightWatcher Points

Remember that you can take a smaller portion and reduce your points used.


Basic Bran Muffin - 4 pts.

Creamed Scones - 5 pts.

Dilly Bread - 2 pts.

Homemade Buns - 5 pts.

Matt's Oatmeal Bread - 2 pts.

White Bread - 3 pts.

Cherry Delight - 9 pts.

Cinnamon Cake - 10 pts.

Connie's Peach Dessert - 9 pts.

Crazy Chocolate Cake - 10 pts.

Frosting for Cake - See Below

Chocolate Frosting - 49 pts.
Caramel Frosting - 42 pts.  (These are for the total amount of frosting - divide by number of pieces to get frosting points per piece)

Rhubarb Dessert - 10 pts.

Rhubarb Pudding - 8 pts.

Time-Saving Doughnut Holes - 2 pts.

Getting into the Holiday Season

Thanksgiving is over and the end of the year holidays are closing in on everyone.  Gift buying & wrapping, holiday parties and making holiday treats as well as planning the holiday meals will all make December a very busy month.  It is best to take a moment and make lists, mark calendars and start the planning before it becomes overwhelming to you.  Don't get so busy that you forget the meaning of the season or not enjoy all that makes this a truly wonderful time of the year.

I'm starting today with the cookie making as our four children are spread out and care packages will need to be sent early.  On Friday, I will have one of my favorite holiday cookies for the recipe.  I hope you will enjoy them.

Slow-cooker Buffet

In getting ready for the season, there are a few items that I thought should be brought to your attention.  As I'm looking at ads, catalogs and shopping the hot item this season is slow-cooker buffets.  I've seen them from 2 to 5 crocks and in various sizes.  I'm sure you can find the one that is just right for your needs at one of my favorite shopping places, Kohl's, Food Network or QVC.  I believe I have a couple of photos of them.

Electric Roaster

The other item you should look at is an Electric Roaster.  If you don't have one, you need to get one.  It freed up my oven for all the other dishes as the turkey cooked to perfection in it.  They are not only great for the holidays that we have in November and December but for those big family get-together events in the summer.  Look in to one and see if it might not be a good idea for your family.

Since we didn't do the WeightWatcher points the last couple of weeks, I'm putting the last two in this week.  Wednesday will be for the points in the Baking & Desserts chapter.  Then on Thursday, we will finish it up with the Odds & Ends chapter of the cookbook.  Thank you for being patient with me as we got them all out to you.

Barry Rd. Hy-Vee in KC

I now have cookbooks at the Hy-Vee just off of Barry Road in Kansas City, Missouri.  Here is a photo of them in their book area.  If you are near there, please check them out.  Thanks.

I wish all of you a "Happy, Holy and Merry Holiday Season" and a great year to come.

Turkey Soup.

Turkey (Carcass) Soup

(little over a gallon of soup)

Ingredients:

Turkey Carcass (see note)

Water, enough to cover carcass

1 Bay Leaf

2 Carrots, small dice

2 Celery Stalks, small dice

1 Yellow Onion (small), small dice

1 tsp. Dry Rosemary

1 tsp. Dry Thyme

½ tsp. Salt

½ tsp. Black Pepper

2 cups Turkey meat, bite size

6 oz. Egg Noodles (half of a 12 oz. pkg.)

¼ cup Parsley

Chicken Base (if needed for more flavor)

Directions:

In a 6 to 8 quart Dutch oven or stock pot, place the turkey carcass, bay leaf and cover with water.  Heat this over medium-high heat until it comes to a boil.  Reduce heat to medium and continue cooking for 45 to 60 minutes.  At this point remove the turkey carcass and any other pieces to a large bowl to cool.  While the carcass is cooling, add the carrots, celery and onion to the pot and return to a boil.  Continue this for 30 minutes and start picking all the meat away from the turkey carcass when it is cool enough to handle.  If you don’t have 2 cups of turkey and stuffing from the carcass, add enough turkey from what you removed earlier to make the 2 cups needed.  After the vegetables have cooked their 30 minutes, add the seasonings, turkey meat and noodles.  Continue to cook until noodles are tender and done.  You may need to add more water during this cooking process to bring the mixture up to around one gallon total.  Now add the parsley and check seasoning to see if an adjustment is needed.  If so, add the needed seasoning and chicken base to give you the desired flavor you want.

Note:               You will want to take as much turkey off the carcass as possible

                           and then break the carcass into natural smaller pieces.  Please

                           don’t put any large pieces of turkey skin in the pot.  If you

                           stuffed the turkey, don’t worry about getting all the stuffing out

                           from between bones and such.  The remaining dressing will just

                           help flavor the soup.

Note:               Because you have boiled the carcass, the soup will gel on you

                           when it is refrigerated.  It will liquefy upon reheating.

Note:               You can make this soup a vegetable one instead of a noodle one

                           by increasing the amount and size of the vegetables used and not

                           using the noodles.  Other vegetables can be used so you meet

                           your flavor profile.

Ideas for Future Efforts

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Turkey Tetrazzini

Turkey Tetrazzini

(8-12 servings)

Ingredients:

1 large Yellow Onion, medium dice

1 large Green Pepper, medium dice

8 tbsp. Butter, divided

½ tbsp. Pressed Garlic

1 lb. Sliced Mushrooms

6 tbsp. All Purpose Flour

2 cups Chicken Broth

½ cup Dry White Wine

1 ½ cups Heavy Whipping Cream

1 pkg. (12 oz.) Egg Noodles, cooked al dente

3 cups Leftover Turkey, bite-size

1 tbsp. Dry Parsley

1 ½ tsp. Salt

¾ tsp. Black Pepper

½ cup Grated Parmesan Cheese

1 cup Panko Bread Crumbs

Directions:

In a 4 to 5 quart sauté pan, place 6 tbsp. of butter, the diced onions and green peppers over medium-high heat for 5 to 10 minutes.  Add and cook the garlic for a couple of minutes before adding the sliced mushrooms.  Continue to cook this mixture for another 5 to 10 minutes remembering to stir often.  Slowly add the flour stirring constantly for about 2 minutes.  While still stirring, slowly add the chicken broth and cook another 2 minutes.  Then add the wine as you continue to stir.  Mixture should be thickening.  To this add the cream and continue heating to a boil while stirring.  Reduce heat to medium-low and continue cooking until mixture has thickened enough to coat a spoon.  Take a 9x13 baking dish and use 1 tbsp. to coat.  Now add the cooked noodles through Parmesan cheese to the hot mixture and combine before pouring into the baking dish.  In a small sauce pan, melt the last tbsp. of butter; add the cup of bread crumbs and mix.  Top the casserole with the bread crumbs and place in a pre-heated 375 degree oven uncovered for 30 to 35 minutes or until hot, bubbly and nicely browned.  Let rest 10 minutes before serving.

Note:               If you are not into mushrooms, try adding some vegetable of

                           your liking.  Frozen mixed vegetables would be an easy 

                           substitute for the mushrooms.  Just cook them about 2 minutes

                           less than the package recommends before you add them to the

                           mixture.

Ideas for Future Efforts

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My Favorite Turkey Sandwich

My Favorite Turkey Sandwich

(1 serving)

Ingredients:

2 slices Potato Bread

¼ cup Cranberry Sauce

½ cup Leftover Stuffing

4 oz. Sliced Leftover Turkey

Lettuce (optional)

Directions:

Lay down your two slices of bread and spread the cranberry sauce over each slice.  Then top one slice with the leftover stuffing, followed by the leftover turkey.  Top this with lettuce, if using, finish sandwich by placing second slice of bread on top.  It is an easy sandwich to make but has all the flavor of your original “Thanksgiving” feast.  Enjoy.

Note:               Some people like to put cheese on their sandwich.  Change it

                           anyway you like to make it your favorite sandwich, but this

                           is mine.

Ideas for Future Efforts

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New Events & Activities

It's Thanksgiving week and I'm sure everyone is going crazy getting ready.  Take a deep breath and just take it one item at a time.  You'll get done and be able to enjoy all the commotion (family & friends).

I've been busy and now have my cookbook in a few more locations.  It is available at 3 Hy-Vee stores now (Maryville, MO; St. Joseph, MO; and Kansas City, MO-just off Barry Rd.), the Bearcat Bookstore on the campus of Northwest Missouri State University and at the Nodaway News Leader office in Maryville, MO.

There will be some more locations coming and book signings too.  I'm in Sioux City, IA on Friday (Dec. 2) and Saturday (Dec. 3) for signings at 2 Hy-Vee stores.  Then I'm in Kansas City (just off Barry Rd.) at another Hy-Vee on Saturday, December 10th.  The last one that is set as of now is January 7th in St. Joseph, MO at Hazel's Gourmet Coffee & Tea Co.  More about these as they get closer.

I did my second TV cooking segment yesterday for KQ2 in St. Joseph, MO.  I made the Spicy Creamed Corn from this blog.  It was a big hit and the link to watch it is below.  They do the segment in two pieces with commercials in between.  The link only has the first part but it gives you an idea of how easy a recipe it is to make. Here is the link KQ2

I will be doing 3 recipes this week for Wednesday, Thursday and Friday.  They will all have to do with leftover turkey; My Favorite Turkey Sandwich, Turkey Carcass Soup and Turkey Tetrazzini.  Enjoy and "Happy Thanksgiving" from "Cabana Boy Cooks."

Pumpkin Pie

Pumpkin Pie

(8 servings)

Ingredients:

1 – 15 oz. can Pumpkin

1 – 14 oz. can Sweetened Condensed Milk

2 – large Fresh Eggs

1 – tsp. Ground Cinnamon

½ – tsp. Ground Nutmeg

½ - tsp. Salt

1 – 9 inch unbaked Pie Crust (see note)

Directions:

Whisk all the ingredients (except pie shell) together in a mixing bowl.  Pour the mixture into the pie shell placed on a cookie pan.  Put this in a pre-heated 425 degree oven to bake for 15 minutes.  Reduce the oven temperature to 350 degrees and continue baking for an additional 35 to 40 minutes or until a knife inserted 1 inch from crust comes out clean.  The pie can be baked the day before and refrigerated.  Have either whipped cream or cool whip (thawed) on hand when pie is served.

Note:               You can find frozen pie crust in a disposable pan in the freezer
section.  You can also use the refrigerated dough, but then

                        you will need a pie pan.  In either case, be sure to let the pie

                       dough come to room temperature before filling and baking.

Ideas for Future Efforts

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Mandarin Orange Pudding

Mandarin Orange Pudding

(8-12 servings)

Ingredients:

2 - reg. size pkg. Vanilla Tapioca Pudding

1 - 3 oz. pkg. Orange Jell-O

3 - cups Water (use juice from oranges first, then add water to make 3 cups)

2 - 11 oz. cans Mandarin Oranges, drained

1 - 8 oz. tub Cool Whip, thawed

Directions:

Combine water/juice mixture with the tapioca pudding and jell-o in a medium sized sauce pan over medium heat.  Bring the mixture to a boil and continue for one minute stirring often.  Remove pan from the heat and let sit to cool.  Cool mixture for about 45 minutes at room temperature.  Next, add the oranges to the pan and stir in.  Now fold in the cool whip until all the white is gone.  Pour the completed mixture into an appropriate serving dish, cover and refrigerate overnight.

Note:               This recipe can be made two days ahead of the dinner.  It
goes well with this type of meal.

Ideas for Future Efforts

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Green Bean Casserole

Green Bean Casserole

(8-12 servings)

Ingredients:

4 cans Cut Green Beans, drained

2 cans Cream of Mushroom Soup

1 cup Milk

¼ tsp. Black Pepper

2 2/3 cups French Fried Onions

Directions:

In a large bowl, combine all the ingredients (only half of the fried onions).  Pour the mixture into a 9x13 baking dish and place uncovered in a pre-heated 350 degree oven for 30 minutes or until the casserole is hot and bubbly.  Then top the dish with remaining fried onions and bake an additional 5 minutes.

Note:               If turkey is still in the oven at a lower temp, it is alright to start

                          the casserole then.  Just turn up the temperature to 350

                          degrees when the turkey is removed.  The casserole will

                          finish while the turkey is resting before you carve it.

Ideas for Future Efforts

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Mashed Potatoes

Mashed Potatoes

(8-12 servings)

Ingredients:

3 lb. Red or Yukon Gold Potatoes

8 Tbsp. Butter

1 Cup Milk

2 Tsp. Salt

1 Tsp. Black Pepper

Directions:

Wash and remove any bad spots from the potatoes.  It is your choice to peel or not peel the potatoes.  Cut each potato into 4 to 8 pieces depending on the size of each.  Place in a large pot and cover with cold water to at least an inch above the potatoes and heat over medium-high heat to a boil.  Cook at a boil for about 20 to 30 minutes or until the potatoes are tender when you stick them with a fork.  Drain off the water and leave in the pot.  Heat the butter and milk together in the microwave until butter has melted and milk is warm.  This keeps the potatoes from cooling down as you mash them.  Use the microwave in 15 to 20 second blocks on the butter and milk.  Once this is done, add to the potatoes and mashed to your desired consistency with a hand mixer, blending stick or manual potato masher.  Remember to add the salt and pepper as you mashed the potatoes.  When done taste the potatoes and adjust the seasoning if needed and serve.

Ideas for Future Efforts

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Turkey Stuffing

Turkey Stuffing

(8-12 servings)

Ingredients:

1 cup Butter

1 ½ cup Celery, diced

1 cup Yellow Onion, diced

½ cup Dry Parsley

1 tsp. Ground Sage

1 tsp. Poultry Seasoning

1 tsp. Salt

½ tsp. Black Pepper

14 cups Cubed Bread (see note)

2 cups Stock, Broth or Water

Directions:

In a sauté pan over medium-high heat, add butter, celery, onion, parsley, sage, salt and pepper.  Cook mixture until onions are soft.  In a large bowl, combine bread with butter mixture and then liquid.  Mix until well combined.  You may have to add more liquid to get consistency you desire.  Taste and adjust seasoning if needed.  Let mixture cool to room temperature before putting into the turkey's 2 cavities.  Don’t pack too tight.  Mixture can be made day before and refrigerated.  If you do this, remove an hour before filling the turkey.

Note:               Use the bread of your choice but cube it up the day before
                        you will be making the stuffing.  Spread it out in a cookie
                        pan or two and let it set out to dry.  It helps make the
                        stuffing better.

Note:               If putting in turkey, make sure stuffing reaches an internal
temperature of 170 degrees before serving.  If you don’t

                        put in the turkey, place the stuffing in a buttered casserole

                        dish and bake in a pre-heated 350 degree oven for 45 to

                        60 minutes.

Note:               You can jazz up the stuffing by cooking the giblets in 4 cups

                        of water until done.  Dice up giblets and add to stuffing

                        and use the water they were cooked in for the liquid to

                        add to the stuffing.

Note:               You can also add other ingredients like cooked sausage of

                        your choice, fresh cranberries, mushrooms or nuts to name

                        a few.  Take the basic stuffing and make it your signature

                        dish for the holiday season.

Ideas for Future Efforts

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How to cook a turkey for Thanksgiving with or without stuffing.

We are going to look at cooking a turkey, both stuffed and unstuffed, for an inexperienced cook.  If this is your first "Thanksgiving" meal or even second or third, I'm going to try to help make it a little less daunting of a task.  In the blogs for today, Thursday and Friday I will give you a menu, recipes and help walk you through it.

I'm going to make some assumptions.  You are having 8 or fewer guests over for the special dinner and you are doing it all by yourself.  Remember that you could have guests contribute to the dinner by bringing a specific dish that you want for the menu.  If not, let's start with the turkey.  I'm not putting the turkey in a recipe format like I normally do.  The other recipes will be in the usual format that I use.

You will want to buy a 12 lb. frozen turkey.  This will give you plenty of turkey for the meal plus leftovers for future meals.  I would buy the turkey on Saturday or Sunday before Thanksgiving because it will need to thaw.  It will take 3 to 5 days for the turkey to thaw in your refrigerator.  You don't want to thaw it in cold water so get it thawing early.  It's all about planning.

To thaw the turkey, leave it in it's wrapper and place in a pan (9x13 pan should work) to catch any juices as it thaws.  Place the pan on the bottom shelf in your refrigerator and leave it until Thanksgiving Day.

Now as part of our planning, when will we serve dinner?  We need to know this so we can figure out the time we need to start prepping our food.  I will use 1:00 PM as our dinner time and use that throughout all the recipes.

On Thanksgiving morning, we will start working with the turkey at 8:00 AM (5 hours before we want to eat).  We want to remove the turkey from the refrigerator and move it to the sink area.  First clean your sink with soap, water and rinse well, then place the turkey in the sink and remove the plastic cover on the turkey.  Be careful because usually, on the wrapper, there are instructions for cleaning, cooking temp and cooking times.  They may come in handy for reference.

Once the wrapper is off, remove the neck and anything else in the main body cavity of the turkey.  To do this simply place the turkey in front of you with the legs towards you.  Grab one leg and push down on it to release it from the clamp.  Repeat with the other leg.  Do not remove the clamp because when you are ready to put the turkey in the oven, both legs need to be back in clamp.  Next, remove the giblets (usually in paper bag) that are found in the neck cavity of the turkey under all that loose skin.  It you don't have both items (neck & giblets) keep looking.  I know several people that have left the giblets in the turkey while cooking only to find them as they carve the turkey.  It won't kill you but it will embarrass you in front of others.  If giblets are left in, discard them if they have not reached an internal temp of 175 degrees.  If they have then enjoy the giblets if you like them.

Once everything has been removed, rinse the turkey under cold water inside and out.  Drain the turkey as best you can and then pat it dry with paper towels.  Set the turkey on its back, and one wing at a time, tuck them in.  To do this consider the wing has 3 sections with the out section called 1.  Take the wing and stretch  it out, bring section 1 over to section 3 and hook it under section 3.  This should tighten up the wing to the body of the turkey.  Repeat with the other wing.  Now place the turkey on a rack in a roasting pan with the breast side up.

Remote Oven Thermometer

If you are going to bake the turkey unstuffed, pour a little olive oil in your hands and rub it all over the outside of the turkey.  After washing your hands, sprinkle salt and pepper all over the inside and outside of the turkey and place back on the rack.  Bake in a pre-heated 325 degree oven uncovered until the outside is nicely browned.  Then place foil loosely over the turkey to keep it from getting too dark.  A 12 lb. turkey should take about 3 to 3 1/2 hours.  You should use an oven thermometer into the thickest part of the breast (not touching bone) for a reading of 165 degrees.  I use my remote oven thermometer with a probe and set the alarm for 165 degrees.  Remember you can get one at my favorite shopping places Kohl's, Food Network and QVC.  Remove the turkey from the oven and let it rest for 20 to 30 minutes with the foil still tented on it.  The internal temperature will rise as it rests to 170 to 175 degrees.

Now if you want to stuff your turkey, follow everything already mentioned and add the following.

You want to make your stuffing (recipe tomorrow) early so that it has time to cool down before it goes in the turkey.  We don't want anyone getting sick.  You could make it the day before and pull it from the refrigerator up to an hour before stuffing the bird.

The rule of thumb on the amount of stuffing is around 3/4 cup of stuffing to each lb. of the turkey.  So our 12 lb. turkey should get about 9 cups of stuffing.  Remember that there are 2 locations to stuff.  Fill the body cavity first and re-do the legs.  Then fill the neck cavity with all that loose skin.  I would use tooth-pics or small skewer to keep the skin in place.  You don't want to pack it in there too tight because it will take longer to reach the internal temperature it needs to be safe.  The internal temperature of the stuffing should be 170 to 175 degrees.  The turkey will take longer to cook because of being stuffed.  A stuffed 12 lb. turkey will add 30 to 60 minutes to the total.  So you will be looking at 3 1/2 to 4 hours total.  I would also temp the stuffing in the body cavity to 170 degrees before removing it from the oven.  Put the probe into the middle of the stuffing.  It is just a little added safety.

If you are using a smaller or larger turkey, adjust accordingly.  Most turkeys that you can buy have detailed cooking information right on the wrapper.  Just follow them if in doubt.  Another option to the whole turkey is to use a bone-in turkey breast.  It is a little easier to handle, gives you the same great flavor and the bones can be used for carcass soup the same as a whole turkey.

The recipes to follow on Thursday and Friday include: Stuffing or dressing, mashed potatoes, green bean casserole, orange pudding and pumpkin pie.  So have a great Thanksgiving!