Sweet Orange Rolls

Brenda simply tweaks her Favorite Dough Recipe to create these Sweet Orange Rolls.

• If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post

• For tips on zesting, refer to HOW TO: Zest and Juice Citrus Fruits

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Sweet Orange Rolls

To a large mixing bowl, add:

1 3/4 cups warm water 

1/4 cup orange juice

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

2 Tbsp orange zest

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover.

1. Let rise 45 minutes. 

2. Shape, some possibilities:

   • Round rolls

   • Bowknot rolls

   • Leaf design (see Window to B’s kitchen . . . below)

3. Proof 45 minutes. 

4. Bake at 350F for 16-20 minutes. While baking, prepare:

Orange Glaze

To a small mixing bowl, add:

2 Tbsp butter, melted

2 Tbsp orange juice

1 tsp orange zest

1 cup powdered sugar

Stir until smooth.

Remove baked orange rolls from oven. Glaze immediately.

Let rest 5 minutes, then serve.

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Brenda’s tips:

• Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.

• Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving. 

• Proof means to allow the yeast to work (aka let the dough rise)

• Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

  • burning it: too hot water

  • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

  • poisoning it: salt added directly to yeast that hasn't bloomed

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Window to B’s kitchen…

Cream Puffs

Use a few pantry staples to put together these light-as-air puffs and fill them with anything delicious!

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Cream Puffs

• Begin preheating oven to 400F

• Prepare a baking sheet by spritzing lightly with non-stick spray, set aside

To a small saucepan add:

1/2 cup water

1/4 cup butter

Bring to a boil, reduce heat and dump in:

1/2 cup flour

Stir briskly, after about one minute the mixture should form into a ball. Remove from heat. Beat in individually:

2 eggs

Continue to stir until mixture is smooth. Using two small spoons, form the batter into puffs, placing two inches apart on the prepared baking sheet. Bake at 400F for 22-25 minutes, until beautifully golden. Transfer to cooling rack and allow to cool completely.

Slice open - but not apart. Fill with your favorite filling. Recommended:

• Sweetened whipped cream

• Homemade vanilla pudding

Drizzle with:

• Salted Caramel Sauce

• Hot Fudge Sauce

Dust with:

• Powdered sugar

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Brenda tips:

• Serving size: 10-15 puffs, depending on size

• These cream puffs can also be filled with savory fillings and are very delicious paired with chicken salad

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Window to B’s kitchen . . .

Chicken Cordon Bleu

Back in college, my dear friend Carla made homemade Chicken Cordon Bleu for me and it was life changing. This is her brilliance, written in my words.

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Chicken Cordon Bleu

Step 1: Prepare each of the following

1. Grease a 13”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.

2. Cracker crumbs

   Crush in package*:

   1 package Ritz crackers

   Pour into a pie plate, add

   1/2 tsp garlic salt

   1/2 tsp pepper

   1/4 tsp dried rosemary, crushed

   Sift together, set aside.

3. Egg wash

   To a small bowl, add:

   1 egg, beaten

   1 Tbsp water

   Set aside.

4. Gather

   8 slices deli ham

   8 slices Swiss cheese

   Set aside.

5. Chicken

   Prepare:

   4 chicken breasts, cut in half to create 8 flat pieces

   Following the method here, tenderize each piece of chicken.

Step 2: Assemble chicken rolls

On a clean plate, layer:

1 chicken breast, tenderized

1 slice Swiss cheese

1 slice ham

1. Roll up the chicken breast

   • Repeat until all chicken is filled & rolled

2. Roll in the beaten egg

3. Dredge in cracker crumbs

4. Arrange in prepared baking dish, leaving a minimum of 1/2” between chicken rolls

5. Sprinkle any remaining cracker crumbs over the chicken

Step 3: Bake & serve

Bake at 400F for 25 - 35 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.

Serve with Instant Pot Rice Pilaf.

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Brenda’s tips:

• Servings: 4

• *Recommended way to crush Ritz crackers:

  • Carefully ease the plastic package open slightly at the top, about 1/2”

  • Pressing directly down from the top, compress the crackers together, which will cause many to crush

  • Turn the package on the side (being sure not to spill any crumbs out the top) and press down to crush any remaining crackers

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Window to B’s kitchen . . .

Crushing the Ritz crackers

How to make Chicken Cordon Bleu

HOW TO: Tenderize Chicken

HOW TO: Tenderize Chicken

Note: When dealing with raw chicken it is recommended to contain the preparation area so as to ensure complete decontamination afterwards

1. Prepare chicken breasts: ensure all bones, skin, and tendons have been removed

2. If the breasts are thicker than 1” then slice in half (aka butterfly), creating two flat pieces

3. To contain the mess, use two sheets of plastic wrap. Layer:

   • Plastic sheet

   • Chicken breast

   • Plastic sheet

4. Pound with tenderizer across the full surface until evenly ~3/8” thick

   • Consistent thickness is recommended

5. Use tenderized chicken breasts in recipes as needed

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Brenda tips:

• Shopping for a good tenderizer? Look for one shaped similar to a mallet with a comfortable handle, like this one

• No tenderizer? Use a rolling pin

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Window to B’s kitchen . . .

Monkey Bread

A classic pull-apart bread, this version is made from scratch with soft yeast dough and bakes up with crisp caramel edges.

Monkey Bread

Make a half-batch of Brenda’s Favorite Yeast Dough, allow to rise for 30 minutes.

• Dump the prepared dough onto a clean, lightly floured surface

• Roll about 3/4” thick

• Cut a grid of 4 x 12 cubes

Prepare a Bundt pan by spraying with non-stick cooking spray.

To a small microwave-safe bowl, add:

1/4 cup butter

Melt the butter, microwaving 15 seconds at a time and stir until smooth. Set aside.

In a separate small bowl, combine:

1/2 cup sugar

2 tsp cinnamon

Sift together.

• Dunk the cubes of dough in the melted butter, then dredge in the cinnamon sugar

• Layer the coated cubes in the prepared Bundt pan

Re-using the butter bowl, add:

1/4 cup butter

Melt the butter, microwaving 15 seconds at a time and stir until smooth. Add:

6 Tbsp brown sugar

Stir together and pour over the cinnamon-sugar dough in the Bundt pan.

Allow prepared bread to rest ~25 minutes, then bake at 350F for 30-35 minutes.

Invert over serving platter. Serve warm.

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Brenda tips:

• Serving size: 6 to 8 servings

• No bundt pan? Substitute a pair of bread pans for similar results.

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Window to B’s kitchen . . .

Funeral Potatoes

A traditional recipe, this version is better than average with the addition of the sautéed garlic & onions. Of course you can leave them out, but then you’ll be missing out.

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Funeral Potatoes

• Prepare an 8”x8” baking dish, spritzing with non-stick spray, set aside.

• Begin preheating oven to 350F.

To a skillet heated over medium, add:

1 Tbsp butter

2 Tbsp onions, finely diced

1 tsp garlic, minced

Sauté for 2-3 minutes. Set aside.

To a medium mixing bowl, add:

1 (1 lb) bag frozen shredded potatoes*

Season with:

1/2 tsp salt

1/8 tsp garlic powder

Toss together, then add the:

Sautéed vegetables

Pour in:

1 (10.5 oz) can cream of chicken condensed soup

4 Tbsp sour cream

4 Tbsp milk

1/2 cup grated cheese

Fold together until well distributed. Pour into prepared 8”x8” baking dish. Cover with aluminum foil and place in preheated oven for 45-60 minutes, until center is hot and bubbling. Serve hot.

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Brenda tips:

• Serving size: 4 - 6 servings

• *Shredded potatoes - substitute fresh potatoes for the frozen: Follow the recipe for HOW TO: Instant Pot Baked Potato to bake 3 potatoes, peel and shred. Use the prepared shredded potatoes in place of the 1 lb frozen.

Crispy Mongolian Beef

Crispy Mongolian Beef

Step 1: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (spaghetti recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with steps 2 & 3.

Step 2: Prepare sauce

To a mixing bowl, add:

1 cup beef broth

4 Tbsp brown sugar

3 Tbsp soy sauce

2 Tbsp peanut butter

1 tsp vinegar

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp chili garlic sauce

1/2 tsp Chinese five spice

1/4 tsp red pepper flakes

1/4 tsp pepper

Stir together until well blended, set aside.

Step 3: Prepare steak:

Caution: always be careful when frying - even in shallow oil.

To a 9” or 10” cast iron skillet, add:

1/4” oil*

Begin preheating over medium heat.

Slice:

1 1/2 lb sirloin steak, cut into 1/8” strips

Dredge strips in:

1/2 cup cornstarch

Fry in small batches in the preheated skillet. Using heat-proof tongs:

1. Carefully & quickly, piece by piece, add the coated beef strips to the hot oil

2. Cook for ~2 minutes, or until golden

3. Flip each piece to other side, cooking an additional 2 minutes or until golden

4. Transfer cooked beef strips to a bowl

Once all of the beef is fried, pour 1/2 cup of the prepared sauce into the hot skillet. Cook for ~1 minute.

Return all of the fried beef strips to the skillet and toss with the reduced sauce.

Step 4: Finish

Drain pasta, return to pot and add the remaining sauce. Simmer for 3-5 minutes.

Serve the fried beef over the pasta, garnished with:

Green onions, sliced

Serve hot.

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Brenda tips:

• Serving size: 4

• *The oil added to the skillet is not specified in cups or ounces, but instead adding oil until it is 1/4” deep in the skillet - this direction is given because two skillets that are marketed as the same size may have vastly different volumes (due to shape) and the depth of the oil is the important element.

• When cooking, “dredge” refers to coating the item with a dry ingredient, in this recipe it is corn starch.

Salisbury Steak

A great way to dress up ground beef, Salisbury Steak comes together using a short list of pantry staples for a decadent dinner.

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Salisbury Steak

Step 1: Prepare “steak” patties

• Begin preheating 9” or 10” skillet over medium/medium-high heat.

To a mixing bowl, add:

1/2 lb ground beef

2 Tbsp breadcrumbs

1 egg yolk

1 tsp ketchup

1/2 tsp mustard

1/2 tsp garlic powder

1/2 tsp seasoned salt

1/2 tsp Worcestershire sauce

Mix together, working the ingredients together with your hands until everything is evenly incorporated.

• Divide into 4 equal portions

• Compress and form each portion into a 2”-3” patty

Step 2: Sear

To the preheated skillet, add the prepared patties. Cook for 2-3 minutes until there is a crisp sear, then flip and cook an additional 2 minutes to sear the other side. Transfer patties to a covered dish. Use the skillet to make the gravy.

Step 3: Prepare gravy

Reduce heat to medium and to the same skillet add:

1 Tbsp butter

1/4 cup onions, minced

1 tsp garlic, minced

Sauté for 2 minutes, then add:

1 (6 oz) can mushrooms, drained

Continue to cook for ~2 minutes. Push everything to one side of the skillet. In the other side of the skillet, make a roux:

2 Tbsp butter

2 Tbsp flour

Whisk flour into melting butter while cooking for 2 minutes on medium heat. Stir together everything in the pan.

Whisking continuously, add:

1 1/2 cup beef broth

Once smooth, also add:

1 Tbsp ketchup

1 tsp Worcestershire sauce

Simmer for 1 minute, reduce heat to medium-low.

Step 4: Finish steaks

Transfer the seared ground beef steaks back into the pan with the gravy, cover and simmer on medium-low for 10-15 minutes.

Serve over mashed potatoes.

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Brenda tips:

• Serving size: 4

• This recipe is also delicious using fresh mushrooms, simply peel & slice before adding to the onions & garlic

HOW TO: No-Knead Bread

A popular recipe for it’s simplicity, this bread uses very little yeast and requires little more effort than a quick stir. You will have to wait a bit though . . . the dough needs to sit overnight to achieve perfection.

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HOW TO: No-Knead Bread

15 to 24 hours before serving . . .

To a large mixing bowl, add:

1 1/2 cups warm water

1/4 tsp yeast

1/2 cup oats (quick or regular)

Allow to sit for about 5 minutes, then stir in:

3 cups flour

1 tsp salt

Continue to stir until the dough holds together, though it will be shaggy. Cover tightly (lid or plastic wrap) and allow to rest at room temperature for 12+ hours.

Optional: stir the dough at hour 2 and/or hour 10 during the 12+ hour raising cycle

3 hours before serving (2 hours prior to baking) . . .

• Cut a sheet of parchment, about 8” x 12”

• Shape loaf:

1. Flour surface (recommend to shape on a silicone sheet)

2. Dump dough on floured surface

3. Fold one third over center, then fold the other side over center

4. Rotate 180 degrees and repeat both 1/3 folds and pinch edges together

5. Place seam-side down on parchment square

6. Invert mixing bowl and place over prepared loaf, protecting it from drying out while it rises

1 hour 30 minutes before serving (30 minutes prior to baking) . . .

• Place 6 to 8 qt. oven-safe covered pot* in oven

• Preheat oven to 450F

Baking time! (1 hour before serving)

1. Remove pot from oven (careful it’s hot!) and remove lid

2. Lift parchment containing loaf by long opposite corners and set inside pot

3. Cover with lid and place in hot oven

4. Bake for 20 minutes covered

5. Remove lid, bake an additional 20 minutes

6. Loaf with be golden and internal temp should be 200F

7. Remove from oven and transfer to wire rack to cool

8. Allow to rest for 20 minutes

Slice & serve.

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Brenda tips:

• Serving size: 8-12 servings

• This bread is amazing to use for grilled cheese sandwiches!

• *Covered pot can be cast iron dutch oven or enamel cast iron dutch oven as both can handle the heat of 450F. Other covered pots may work, but it is critical to ensure in advance that they are oven-safe to 450F to prevent injury. Some recipes recommend glass pans, but keep in mind that 425F is their very top temperature so plan accordingly.

• Baking parchment can generally be reused for a few loaves

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Window to B’s kitchen . . .

Crisp Potato Patties

These potato patties are a great addition to any breakfast and what’s better than using up those leftover mashed potatoes?

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Crisp Potato Patties

Preheat skillet over medium-low heat (3/10).

While preheating, prepare potato mixture:

1 cup leftover mashed potatoes

1 Tbsp sour cream

1/4 tsp garlic salt

Mash together. Set aside and prepare:

8 cheese slices, ~1” square

Form patties, using:

2 Tbsp potato mixture

1 cheese slice

Form the potatoes around the cheese, making sure the cheese is fully enclosed. Repeat to make 8 potato patties.

Skillet with be heated by now, grease with:

1 tsp butter

Fit prepared patties in skillet, allowing ~1” between patties. Cover with a lid, allowing to cook for 3-4 minutes until lightly browned. Flip carefully and cook (uncovered) 2 minutes longer. Serve hot.

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Brenda tips:

• Serving size: 4 servings (2 patties each)

• These potato patties are very versatile, adjust any of the ingredients to fit your personal preferences

• Add crisp bacon bits for extra flavor

• Flipping the potato patties can be a little tricky, be sure to wait until the patties have browned on the skillet side for a successful flip

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Window to B’s kitchen . . .

Turkey Pot Pie

Extra turkey? This is the recipe for you! An incredibly savory pot pie. The recipe is written to make 2 pies, bake one immediately and freeze the other for an easy meal in a week or two. No leftover turkey, simply substitute roast chicken.

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Turkey Pot Pie

Step 1: Prepare Crust

Make dough for two - 9” top and bottom pie shells (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

• Do not bake or poke with a fork.

• Cover & set aside.

Step 2: Chicken & Veggies

To a large pot, add:

1 cup water

2 cup carrots, peeled & diced 1/4”

1 tsp salt

Bring to a boil over high heat, cover and reduce heat to medium.

Simmer for 5 minutes, then add:

2 cups potatoes, peeled & diced 1/4”

Simmer for 15 minutes, until just fork tender. While it cooks, prepare the gravy in Step 3.

Step 3: Gravy

To a large skillet, add the following to make a roux:

1/2 cup butter

1/2 cup flour

Cook for 2-4 minutes on medium heat, until mixture just begins to brown.

Whisking continuously, add:

3/4 cup milk

2 cups chicken broth

Once smooth, also add:

1 tsp salt

1 tsp ground thyme

1/4 tsp garlic powder

1/4 tsp pepper

Continue to cook at a low simmer. Once thickened, cook an additional 1-2 minutes.

Step 4: Assemble

To the pot of cooked potatoes & carrots, stir in:

1/2 cup frozen petite corn

1/2 cup frozen petite peas

Allow to rest for 1 minute, then drain completely.

Stir in:

2 cups leftover turkey, cut into 1/2” cubes

Fold in:

Sauce (Step 3)

Fold together until just combined.

• Divide between the two prepared bottom crusts

• Cover with prepared top crust

• Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle

• Brush top with:

heavy cream (or milk)

Bake at 350F for 50 minutes. Allow to rest for ~10 minutes and serve hot.

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Brenda’s tips

• Serving size: 2 - 9” pies, 6-8 servings each

• Insert uncooked pot pie into a freezer-safe resealable bag. Seal shut and freeze for up to one month. Remove from bag and bake at 340F for 70 minutes.

• Substitute cooked chicken for the leftover turkey:

  • Oven roast 1 lb chicken breast and cut into 1/2” cubes

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Window to B’s kitchen . . .

Savory Turkey Stuffing

Whether you believe in stuffing the bird or preparing the stuffing in its own dish, this recipe will walk you through all you need to know as you create a traditional turkey dinner.

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Savory Turkey Stuffing

12 hours before stuffing the turkey . . .

Cut into 1” cubes:

1 loaf of bread

Lay out on a sheet pan to dry.

30 minutes before stuffing in the turkey . . .

To a large skillet, heated to medium, add:

4 Tbsp butter

2 cups onions, diced into 1/4” pieces

2 cups celery, diced into 1/4” pieces

Sauté veggies for 10-15 minutes, stirring periodically, until translucent.

While veggies sauté, season the bread crumbs, sprinkling with:

Ground sage

Toss lightly and smell the cubes - once you can smell the sage then it is the right amount.

Once enough sage has been added, then, as if salting eggs, sprinkle the bread cubes with:

Garlic salt

Once the veggies have softened, add them to the bread crumbs and drizzle in:

1 cup chicken broth

Fold together carefully.

Stuff the bird

Follow the directions in the HOW TO: Thanksgiving Turkey recipe to prepare the turkey for stuffing. Then stuff the two cavities by spooning the prepared stuffing in, compressing only very slightly, until both cavities are full.

Finish preparing the turkey and roast following the Turkey Time Table.

Baked Stuffing

Transfer prepared stuffing to a greased baking dish, bake at 350F for ~30 minutes.

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Brenda’s tips:

• Serving size: makes a 13”x9” pan of stuffing, about 8 servings

Chess Pie with Toasted Meringue

This Chess Pie is topped with a beautiful mountain of meringue.

Chess pie originated in the South and is a dense custard baked pie. There are many minor variations, and our version includes a toasted golden meringue to finish it off.

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Chess Pie with Toasted Meringue

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

• Do not bake or poke with a fork.

• Cover & set aside.

Step 2: Separate Eggs

Prepare the separated eggs, select:

3 eggs

Separate (using two bowls).

• The 3 yolks will be used to make the chess filling, step 3.

• The 3 egg whites will be used to make the meringue, step 4.

Step 3: Prepare pie filling

Preheat oven to 350F.

To the bowl of a stand mixer, add:

1/2 cup butter, softened

1 cup sugar

Cream on medium speed until lightened in color. Then add:

3 egg yolks

Mix on low speed until combined. Add:

1/4 cup flour

1/8 tsp salt

Fold together until just combined. With mixer running on the lowest speed, slowly pour in:

1 (12 oz) can evaporated milk

1 tsp vanilla

Stop mixer to scrape sides, then mix until just combined.

Pour pie batter into prepared, unbaked pie shell.

Bake at 350F for 55-60 minutes. Place baked pie on a cooling rack, allow to cool completely.

Chill for about 2 hours.

Step 4: Prepare the meringue topping

Note: as the meringue will be used on a cold pie, this method ensures that the egg whites are cooked while creating the meringue, as it will not get hot enough later in the process for food safety.

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl (removed from the the double boiler*) add:

3 egg whites, room temperature (from Step 2)

1/2 cup sugar

Place bowl back over double boiler. Using an electric hand mixer, begin to whip the egg whites on low speed.

When egg white mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.

Add:

1/2 tsp vanilla

Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Step 5: Finish the pie

1. Top pie: Spoon the prepared meringue over the top of the cooled chess pie

   • DO NOT smooth out the meringue, instead:

   • Using the back of the spoon, create a few signature peaks over the surface

     • How to: push the back of the spoon into the meringue and lift the spoon straight up, the meringue will momentarily stick to the spoon causing the creation of a peak

2. Toast meringue using one of the following methods:

   1. Torch: Use a kitchen torch to toast the meringue

   2. Oven: Preheat oven to Broil (450F-500F), oven racks should be at normal level

      • Place prepared pie in center of oven

      • Carefully watch the pie to prevent burning - the meringue should be toasted within 1 to 3 minutes

        • As needed, use a potholder to turn the pie for even browning

      • Remove from oven as soon as meringue is golden

3. Allow to cool completely, then serve.

BONUS TIP: Dip table knife into a glass of water before each slice to prevent the meringue from sticking to the knife. The resulting slices will be picture perfect.

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Brenda tips:

• Serving size: 8 slices

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the ingredients to be cooked using the indirect heat created by the steam

  • the top bowl should not touch the hot water in the bottom pot

• Based on a recipe from John’s great aunt

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Window to B’s kitchen . . .

HOW TO: Thanksgiving Turkey

Getting turkey duty for Thanksgiving dinner is an honor, but it can be a bit intimidating. We’ll walk you through all the details necessary and the timeline to follow so that you can prepare an excellent bird to share.

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HOW TO: Thanksgiving Turkey

Turkey questionnaire

Complete this questionnaire one or two weeks prior to Thanksgiving day.

1. How many guests will there be for Thanksgiving dinner?

2. Cooking in a Reynolds Turkey Bag or not?

3. Will the bird remain whole or be butterflied?

4. If whole, will it be stuffed?

5. What time will the roasted turkey be served, aka T time?

Select the bird

• Frozen is generally the most economical way to go

• Select a bird with a weight in line with the number of guests expected

  • Estimate ~ 1.5 lbs per person to allow plenty of leftovers

  • Refer to the Turkey Time Table for serving size

• If using a frozen bird, it should be picked up early enough to allow defrosting time

Thaw properly

Select one of two ways below to defrost the frozen turkey.

• Refrigerator: Place turkey (in original wrapper) breast-side up on a tray in the refrigerator. Allow 24 hours per 5 lbs of turkey.

  • Example: 15 lb turkey will take ~3 days to defrost.

• Cold Water Bath: Place turkey (in original wrapper) breast-side down in a sink of cold water. Allow 30 minutes per pound of turkey.

  • Example: 15 lb turkey will take ~7.5 hours to defrost.

• Refer to the Turkey Time Table for recommended thawing times

Turkey bag (optional)

• Cooking the turkey in a Reynolds Turkey Bag is strongly recommended

  • Reynolds includes a chart with accurate cooking times based on bird specs which are also noted on the Turkey Time Table

• Benefits of bagging the bird for baking . . .

  • Cooks faster: saving 1 to 2 hours

  • Reduces work: no mid-roasting basting needed

  • Reduces cleanup: just toss the used bag

  • The bag will help negate the meat-drying effects of high elevation

• Read the directions on the box, follow everything, plus:

  • Add 1 cup turkey broth to the bag after the turkey is in and before closing

• Don’t forget to slice a few 1/2” slits in the top of the bag

Prepare area for turkey prep

• Note: it is essential to be careful when dealing with raw poultry, so as to avoid the risk of food-born illness

• Recommended to keep all preparations involving the raw bird in the sink so as to allow for proper cleanup

• Some tips:

  • Relocate any items near the sink so that they will not be contaminated

  • Thoroughly wash sink and nearby countertop

• Place roasting pan on countertop beside sink

  • Line with Reynolds Turkey Bag (optional)

The Turkey

1. Note: the turkey should be prepared immediately prior to roasting for food safety

2. Place turkey (in original bag) into sink

3. Remove the original bag from the turkey

4. Remove the giblets and neck from cavities

5. Look over turkey, remove anything that shouldn’t be there

6. Place whole turkey on roasting pan

   • If using a bag, arrange so that the bag drapes the pan and the front of the turkey goes in first

7. Prepare the turkey for roasting:

   Butterfly aka Spatchcock (optional)

   • Use sharp kitchen shears to cut out the backbone

   • Spread the bird flat on the roasting pan (yes, a turkey bag can be used)

   Stuff (or not)

   • Prepare a batch of Savory Turkey Stuffing

   • Fill both cavities with the hot stuffing

   Season

   • Measure out seasonings, combining in a mixing bowl:

     1 Tbsp dried rosemary, crushed

     1 Tbsp dried thyme, crushed

     1 Tbsp ground sage

     1 Tbsp seasoned salt

     1 Tbsp garlic salt

   • Sprinkle the prepared seasoning mix over the turkey, being sure to cover every bit of the bird

   • If the bird is less than 16 lbs, it will not require the full amount of seasoning

8. Once seasoned, etc., arrange the bird in the roasting pan with legs tucked (tie if desired) and wings folded under the back to stabilize the bird

   • If using a bag, add 1 cup broth or water to the bag and tie closed with the enclosed zip tie, then use a sharp knife to cut six - 1/2” slits in the top of the bag

   • If butterflied, the bird will be splayed out so the legs cannot be tucked or tied

Roast

• Place the roasting pan with the prepared bird in the oven

• Bake at 350F for recommended time based on size of bird (see Turkey Time Table)

  • Use an instant-read thermometer to check the internal temperature

    • Insert probe in the thickest part of the breast

    • Food safe once temperature is 165F

Rest

• Allow to sit for 10 to 40 minutes, refer to the Turkey Time Table for recommendations

• Turkey will continue to cook from the internal heat, typically rising about 10F

• Roasted bird should not be tented with tinfoil

• Reserve drippings to make the Turkey Gravy

Carve & serve

• Transfer roasted turkey to carving surface

  • If stuffed, use a spoon to transfer the stuffing to an oven-safe dish, cover and keep warm in oven

• Be sure to use a sharp knife

  1. Remove the leg & thigh at the hip joint

  2. Separate the leg from the thigh

  3. Remove the wing from the backbone

  4. Slice along the breast bone to remove the breast

  5. Slice up the thigh meat and breast meat

  6. Save the bones for Homemade Turkey Broth

  7. Arrange all the prepared meat on the serving platter

• Cover until serving time

More Helpful Hints . . .

Keep that bird HOT

• If your bird is for a large crowd you may find it easier to have it carved in advance

  • Line a large slow cooker with a new Reynolds Turkey Bag

    • Add 1 cup broth to bag

  • Set the slow cooker to “warm” or “low”

  • Carve the turkey in the traditional manner

  • Place the carved meat into the turkey bag in the slow cooker

  • Tie top of bag with enclosed zip and put lid on slow cooker

Refrigerate

• Cooked turkey should only be at room temperature for ~2 hours

• Refrigerate leftovers for up to 4 days

Leftover recipes

• Turkey Pot Pie

• Fresh Turkey Sandwiches

• Turkey Noodle Soup

• Turkey Enchiladas

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Brenda’s tips:

• Enjoy the process! Making the turkey (or turkeys!) for Thanksgiving is truly a privilege

• Leftover turkey can be frozen but it will not taste quite the same, it is recommended to transform the leftovers into delicious new meals in the few days following for best flavor

• Brenda recommends planning ahead so that the turkey can get on the table, hot, as your guests gather. Below is an example of the schedule Brenda follows:

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Window to B’s kitchen . . .

Turkey Time Table

Turkey Time Table

Use the table below to determine:

• The size of turkey needed to feed all your guests

• Amount of time needed to thaw a frozen bird, whether in the refrigerator or a cold water bath

• How long to roast a turkey using either the traditional style or cooking it inside a Reynolds Turkey Bag

• And finally, just how long you should allow that bird to rest before carving

This comprehensive table will help make planning the turkey a breeze!

For detailed information and directions on how to prep & roast the turkey, look here.

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Brenda’s tips:

• Servings are based on 1.5 lbs / person

• Cooking times are based on 13 min / lb unstuffed, 15 min/lb stuffed

• Industry recommendations for thawing a frozen turkey:

  • Refrigerator thawing: 24 hrs / 5 lbs

  • Cold Water Bath: 0.5 hrs / 1 lbs

• This table is written based on various publications including but not limited to Reynolds Brand’s Oven Bag Cooking Guide, Butter Ball’s How To Roast a Turkey, and Norbest’s How To Cook a Turkey.

Caramel Apple Tart

Incorporating fresh apples and a buttery shortbread crust, this apple tart is the perfect fall dessert.

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Caramel Apple Tart

Step 1: Apples

Select, wash and peel:

2 apples

Toss with:

1/4 cup sugar

1 tsp cinnamon

Set aside.

Step 2: Sweet Shortbread Crust

Preheat oven to 350F.

To the bowl of a food processor, add:

1/2 cup butter

1/2 cup sugar

1 cup flour

1/4 tsp vanilla

Process for about 1 minute, or until the dough begins to form into a ball.

To mold the crust, press the shortbread into the bottom and up the sides of a 9” round baking pan.

• Use either a tart pan, a springform pan or a pie plate

Transfer to oven and bake for 10 minutes at 350F.

While baking, continue to Step 3.

Step 3: Cream Cheese Filling

To the bowl of a stand mixer, add:

1 (8oz) pkg cream cheese

1/4 cup sugar

Mix on medium speed until creamy, scraping bowl sides as needed, then add:

1 egg

1/2 tsp vanilla

Mix on low speed until combined.

Step 4: Assemble & Bake Tart

1. Remove par-baked shortbread crust from Step 2 from the oven

2. Pour the cream cheese filling from Step 3 over the par-baked shortbread, spreading to cover full surface

3. Arrange the cinnamon-sugar apple slices from Step 1 over the surface of the cream cheese, following a pinwheel design

4. Place filled tart back in hot oven (350F) and bake for 50 minutes

5. Once baked, remove from oven and allow to cool completely

Slice & serve, drizzled with plenty of Brenda’s Salted Caramel Sauce.

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Brenda’s tips:

• Serving size: 8

• If a food processor is unavailable, the shortbread can be prepared by hand. Simply cream the butter and sugar prior to incorporating the flour and vanilla.

• Alternate apple topping:

  • To a skillet add:

    1/4 cup butter

    3 apples, peeled & diced

    Sauté until apples are slightly tender, then stir in:

    1/2 cup brown sugar

    1 tsp cinnamon

    Allow to simmer for ~1 minute.

    In a separate bowl, whisk together:

    1/2 cup cold water

    2 tsp corn starch

    Stir into simmering apples to thicken. Cook for 1 minute. Remove from heat. Use in place of the sliced apples.

• This recipe can be made in a pie tin for individual serving tarts

Hot Chocolate

Hot chocolate is the way to enjoy chocolate. In this recipe, the chocolate chips you choose will determine the final flavor of your chocolatey beverage. Go ahead, try different brands of chocolate chips or different percentages of cacao in those chips. It might be milk chocolate or dark bittersweet . . . you’ll find your favorite.

Follow the instructions below to make a single cup or a dozen servings for a party.

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Hot Chocolate (Single Serving)

To a microwave-safe mug, add:

3/4 cup milk (whole recommended)

1 Tbsp chocolate chips

Transfer filled mug to the microwave.

• Heat for ~1 minute

• Carefully remove HOT mug from the microwave

• Using an immersion blender, pulse to blend until perfectly chocolatey

Serve immediately.

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Hot Chocolate (Crowd Level)

To a slow cooker, add:

9 cups milk (whole recommended)

3/4 cups chocolate chips

Turn on slow cooker and set heat to “low,” allowing to heat for ~2 hours.

• Using an immersion blender, pulse to blend until perfectly chocolatey

Serve immediately.

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Host a Hot Chocolate Bar

Prepare a slow cooker of Hot Chocolate and assemble a collection of toppings, such as:

• Miniature Marshmallows

• Salted Caramel Sauce

• Whipped Cream

• Peppermint Sticks

• Sprinkles

• Chocolate Chips

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Brenda’s tips:

• Multiply or divide to make the servings desired

• This is Brenda’s favorite chocolate recipe

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B’s hot chocolate through the years . . .

HOW TO: Fresh Whipped Cream

Whipped Cream. Top waffles, fresh fruit, ice cream sundaes . . . fold into puddings, jellos, mousse . . . layer in cakes, trifles, pies . . . whipped cream compliments or becomes an integral ingredient to many delicious recipes. Simply multiply the amounts below when more is needed.

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HOW TO: Fresh Whipped Cream

Essential elements for success:

1. “Heavy Cream” or not? Both will whip but to achieve very thick whipped cream, you’ll likely prefer to select a cream with “heavy” in the title. This simply indicates a higher percentage of milk fat contained in the product.

2. Ensure the cream is fresh: soured cream will ruin everything (and the expiration date shouldn’t be trusted above your senses)

   • Smell: your nose will know. IF the smell test is successfully passed, then . . .

   • Taste: dip the tip of a spoon into the cream and taste to confirm that the cream is still sweet.

3. Colder cream will whip better:

   • Keep cream refrigerated until immediately prior to whipping

   • Chill the metal bowl in the freezer for ~10 minutes prior to use

To make whipped cream, add to the chilled bowl of a stand mixer:

1 cup heavy cream

2 Tbsp sugar

Using the whisk attachment, whip on medium speed until just stiff.

• If whipped too much, it will turn into butter.

Use the freshly whipped cream immediately for best results.

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Brenda’s tips:

• Serving size: Cream approximately doubles in volume when whipped

Pumpkin Pie Squares

Pumpkin pie squares are baked to perfection in a rectangle baking dish, with a sweet oat crust and caramelized nut topping. This is an ideal pumpkin dessert for a crowd . . . and the leftovers are just right to enjoy for breakfast.

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Pumpkin Pie Squares

Step 1: Crust

Preheat oven to 350F.

To a medium mixing bowl, add:

1 cup flour

1/2 cup oatmeal

1/2 cup brown sugar

2 Tbsp sugar

Sift together. Using a fork, cut in:

1/2 cup butter, softened

Once well combined, dump into a 13”x9” baking pan. Use the fork to press into an even layer for the crust.

Bake at 350F for 10 minutes.

While baking, continue to Steps 2 & 3.

Step 2: Filling

To a bowl of a stand mixer, add:

1 (15 oz) can pumpkin pureé

3/4 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Turn mixer to low speed until combined. Add:

2 eggs

Mix on low speed until combined, scrape sides. Add:

1 (12 oz) can evaporated milk

Turn mixer to low speed, allowing the mixer to stir until evenly incorporated.

Set aside.

Step 3: Topping

To a small mixing bowl, add:

1/2 cup brown sugar

1/2 cup walnuts, coarsely chopped

2 Tbsp butter, softened

Stir together until combined.

Step 4: Assemble & Bake

Pour the prepared pumpkin filling (Step 2) over the baked crust.

Spoon the topping (Step 3) over the pumpkin layer, evenly distributing until all the topping is added.

Return the filled 13”x9” pan to the oven.

Bake at 350F for 20-30 minutes, until a toothpick comes out clean.

Allow to cool completely, cut into squares and serve.

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Brenda’s tips:

• Serving size: 12 (3”) squares

• *Substitute for evaporated milk: 1/2 cup yogurt + 1/4 cup heavy cream

• Prepare 1.5x the recipe for a sheet pan (15”x10” pan)

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Window to B’s kitchen . . .

Crispy Chicken Tacos

Perfect for a weekday dinner, these delicious Crispy Chicken Tacos are amazing!

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Crispy Chicken Tacos

Step 1: Chicken

Prepare one batch of Crispy Chicken Bites.

Once transferred to the hot oven to finish cooking, continue prep in Step 2. Don’t forget to set the timer and return to the chicken when it rings.

Step 2: Toppings

Wash and prepare:

Lettuce, shredded

Tomatoes, diced

Assemble:

Cheese, shredded

Flour tortilla (optional: homemade)

Step 3: Assemble Tacos

Heat a non-stick skillet to medium-low. Once hot, drizzle with:

1 tsp oil

Add:

1 flour tortilla

Heat for ~1 minute, flip, and sprinkle with shredded cheese. Fold tortilla in half.

Continue to heat until lightly browned, flip and lightly brown other half.

Remove from skillet, immediately dress:

• Sour cream

• Salsa

• Tomatoes

• Lettuce (fill it full!)

• Crispy Chicken Bites

Fold and serve immediately.

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Brenda’s tips:

• Serving size: 4

• Mission brand flour tortillas are strongly recommended

• Other great toppings to add:

  • Sour cream

  • Salsa

  • Guacamole

  • Refried Beans

• Timesaver tip: cooking for a hungry horde?

• Preheat oven 200F

  • Heat each tortilla and fill with cheese

  • Transfer to sheet pan in the oven

  • Repeat until enough tortillas prepped for everyone

• Guests can dress taco with desired topping