Christmas 2014 with the kids and a Heritage Turkey for Supper!

Presents! :-)

My Plate!

We have a tradition of celebrating Christmas with all the kids and grandkids on the Saturday after Christmas. Everyone is welcome to come over on Christmas day if possible, but my stepkids and their children have in-laws and other parents to visit. So, I decided to take the pressure off them and insure that I get a good day with them, without them having to rush off! It's worked out well. This year, Kayleigh, Joe and Jack had to stay home with baby Benjamin, since he's so young and susceptible to the flu and respiratory illness that's out there!

I received an early Christmas present from my foodie friend Mary over at All Things Food - Cooking with Mary and Friends. She brought me one of the turkeys that she received from Paradise Acre Farm. Tom and Denise offer awesome pastured poultry, eggs and gluten free baked goods that they sell at the Rosewood Market in Columbia, SC.

Roast Garlic Teriyaki Turkey

This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, plus, cleanup is a snap!

12 pound turkey
Teriyaki Marinade (Or 1 bottle of good quality)

1 head of roasted garlic, mashed
2 turkey size oven bags

The night before... place the turkey in one of the oven bags, pour in teriyaki marinade and roasted garlic. Massage the marinade over the turkey and make sure some of it goes into the cavity. Close the bag with the tie and sit it in a bowl to insure safety from contamination. Place it in the frig overnight.

The day of... Preheat oven to 350 degrees F.

Sprinkle the second oven bag with flour, and shake to coat. Remove the turkey from the frig and take out of the bag. Carefully place it in the floured oven bag, sitting in a roasting pan. Pour half the juice oven the turkey in the bag. Seal the bag and poke several holes in it with a fork. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F .

I was afraid that I had overcooked my turkey! I was told that these turkeys cook much faster than ones from the grocery store. I pulled it from the oven and it wasn't up to temperature, so back to the oven. Come to find out, my probe was broken! Yikes!!!

BUT, the oven bag protected the meat, 

and as you can see, the turkey is moist,

tender and delicious!

Juicy white meat!

The kids were all "OMG"-ing and picking at the turkey while their Daddy was trying to cut it up! He had to fuss at them a few times to make them, leave it alone so we'd have some to plate up! :-)

Cornbread Dressing

Loaded Mashed Potatoes

D-I-L Brittney's Green Bean Casserole

Mitchell's Favorite Cheddar Bay Biscuits!

Ranch~Dill Crackers (Using Mini-Club Crackers)

Brittney's Turtle Pie

Jamie's Apple Pie

My Pumpkin Cheesecake

My friend Brandie's Southern Pecan Butterballs

 from The Country Cook

Check out this information about this wonderful South Carolina farm...

Paradise Acres Farm is a small family farm dedicated to producing fresh and naturally grown fruits, vegetables, and eggs for the local community. They produce products free from harmful fertilizers, pesticides, antibiotics and hormones.

Hen and Chicks at Paradise Acres Farm

This summer would you like to raise some backyard chickens?  

Would you like to:

• collect your own farm fresh, healthy, natural eggs?
• know exactly what the hens ate to produce your eggs?
• Do a test-run before you invest in your own Hens?

Do all this and more without any long term commitments or expensive cost associate with owning your own flock.

Try the Rent-Laying-Hens Program, new this year!

For $350 the Paradise Acres Rent-Laying-Hens program includes everything you need to produce your own eggs for the duration of your rental period ... AND Paradise Acres will deliver everything you need right to your backyard.  (delivery fee included within 40 miles of Paradise Acres Farm)  Before the weather turns cold, we’ll return to pick everything up and the hens will return to Paradise Acres Farm. (Purchase available in case you fall in love with your hens).

With our program you’ll get:

• 2 Laying Hens that are already producing eggs
• Portable Chicken Tractor (coop with run)
• Bedding for the nesting box
• Feeder
• Waterer
• 100 pounds of feed
• Delivery, Setup, and Pickup
• Instructions

Rental
Our standard rental periods start in May or June and last for 6 months.  After 6 months, we’ll pickup the hens and equipment. Call for a quote for destinations further than 40 miles.  Longer or shorter rental periods are available.

Eggs
You’ll get an average of 8 to 12 eggs a week from 2 hens.

Deposit
A $75 non-refundable deposit is required to reserve your Rent-Laying-Hens. 

To contact Paradise Acres Farm, call 803-427-6943 or email dkbachmann@paradise-acres-farm.com

Find Paradise Acres Farm on Facebook

Shop their online store

Sugar and Cinnamon Candied Pecans

These candied pecans remind me of Christmas! They smell awesome and taste delicious! Just a word of caution, they are addictive! We eat them by the handful!

½ cup sugar

¼ cup butter

¼ cup light corn syrup

½ tsp cinnamon

3 cups pecans

Whisk sugar and cinnamon together in a medium sauce pan. Bring sugar mixture, butter, and corn syrup to a boil. Place pecans in a grease 13X9 dish, pour sugar mixture over them and stir. Bake at 300 degrees for about 45 minutes, stirring every 15 minutes.

Christmas Caramels

I found a few recipes for homemade caramels, but the problem was I didn't have the ingredients for any of them. So, if you know me, you know that didn't stop me! LOL, I compromised and combined what I did have into one consolidated recipe. Notice that there is NO butter or vanilla! The hubby said that the result is just as good if not better than Werther's Caramels! Woo Hoo!

1 cup Heavy Cream 

1/2 cup Half & Half
1 cup granulated Sugar
1 cup packed Light Brown Sugar
1 teaspoon Kosher Salt

Other tools and supplies... Candy thermometer, parchment paper and waxed paper.

In a heavy saucepan, combine cream, half & half, sugars and salt. Over medium to medium high heat bring mixture to a boil while stirring constantly with a wooden spoon. (Make sure the pot is double the size you think you need, because this mixture foams up and will make a huge mess if the pot is not big enough!)

Once the caramel comes to a boil, attach candy thermometer and stop stirring.

While the caramel is boiling, prepare your dish. Butter a 13x9 baking dish, line with parchment, and then butter the parchment. Make sure you leave some parchment showing on two ends of the dish. This will give you 'handles' to lift the caramel out when it is set.

Continue boiling, without stirring until the temperature reaches 245 degrees, the firm ball stage. Don't turn your back or walk away at this point. The caramel can foam over and burn on the stove, or it could boil over on you and cause serious burns. This caramel doesn't wash off. It sticks and burns, so use caution during this stage, and you'll be fine! (Keep kids away from the stove/kitchen while getting the candy up to temperature!)

Remove from heat and pour into your prepared pan. Let the caramel rest in a safe place out of reach (so little fingers won't be tempted... like the hubby here!) for about least 8 hours or overnight before cutting. It should be completely cool and set. It will be a little tacky.

To cut, lift the caramel using the 'handles' of parchment you left showing. Turn it out on a cutting board that you have lightly sprayed with oil. Peel the parchment away and cut as desired. (I used a knife heated in hot water. It cuts easier that way.) I wrapped mine individually in strips of wax paper. This recipe made 100 wrapped candies of various sizes. Next time, I'm going to cover some in milk chocolate! :-)

Mama's Icebox Fruitcake

Ice Box Fruit Cake

My Mama made this every Christmas! I can remember sneaking in the frig and cutting a sliver off. It is so rich all you need is a thin slice... so this 'cake' goes a long way!

1 (12 ounce) package vanilla wafers, crushed
1 (14 ounce) can sweetened condensed milk
1 (4 ounce) jar maraschino cherries, drained and halved
2 cup chopped pecans

In a medium bowl, stir together the pecans, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.

Line a loaf pan with plastic wrap and place dough inside. Refrigerate overnight or until the cake is set and all the milk is absorbed.

Sooooo Ready for the Christmas Season!

A Christmas Tree in Every Room!

When I was growing up, each year we had at least two Bar-B-Ques, one at Thanksgiving and one at Christmas. The Bar-B-Que at Thanksgiving was on Saturday and was for all the employees and business associates of Mama and Daddy. The one at Christmas was on Christmas Eve and was for family and friends. We had about a hundred people at each. We would spend all week getting the house ready and two days getting all the food ready. Mama would take some of the guys from the shop (Central) and put them to work at the house. One year, Al Miller (a young black guy that worked at Central) told Mama, “You’ve owned slaves before, Haven’t you?” It was always a busy and exciting time.

At one of the Christmas Bar-B-Ques, someone came out of the bathroom and I heard, “Oh my goodness, she even has a Christmas tree in the bathroom!” Mama had a Christmas tree in every room. The kitchen... living room... bathrooms... bedrooms... everywhere... We kids even had our own trees in our rooms. The trees ranged in size from 2 feet to 6 feet. Mama had a tree with seashell ornaments. One had dove ornaments. One had all homemade ornaments. One had all Victorian ornaments. One had all red and white ornaments. One had all Santa ornaments. She had a tree made of holly decorated with ornaments. She even decorated some of the houseplants!

Mama loved it. Holidays were another reason for parties, gifts and food with family and friends! Christmas was especially magical. Mama went all out. I remember one year Mama came home with Christmas sweatshirts. Mine read, ‘I Believe in Santa Claus.' Mama’s read, ‘I Want It All.' Charlie’s read, ‘Bah Humbug!’ Mama’s one requirement for Christmas morning presents was that you believe in Santa. Mama and I even had our picture taken with Santa.

One year when Charlie was about 6 years old, he came in and told Mama that there was no Santa Claus. She questioned him and then called everyone in the room. She said, “Listen up! Charlie has come in with the idea that there is no Santa Claus! That is not true! There is a Santa and anyone who does not believe in him...well, Santa won’t bring them presents. Is that clear? And I mean it! Clear?” Well, later Mama pulled us (except Charlie) aside and said that it didn’t matter who Santa Claus was or where the presents came from. It was the love and giving of the Christ-mas season. But the presents did come and as long as we said we believed we’d get presents. It didn’t matter if we were married or 50 years old, Santa would always come for us. What a concept! And she meant it. Jim and I got married (now my ex-husband) and she told him the same thing. That first Christmas, Santa brought Jim a recliner! The next year Jim told Mama at Christmas time, “I believe!”

Ice Box Fruit Cake

My Mama made this every Christmas! I can remember sneaking in the frig and cutting a sliver off. It is so rich all you need is a thin slice... so this 'cake' goes a long way!

1 (12 ounce) package vanilla wafers, crushed
1 (14 ounce) can sweetened condensed milk
1 (4 ounce) jar maraschino cherries, drained and halved
2 cup chopped pecans

In a medium bowl, stir together the pecans, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.

Line a loaf pan with plastic wrap and place dough inside. Refrigerate overnight or until the cake is set and all the milk is absorbed.


Colonial Hot Buttered Rum
This recipe is hundreds of years old... dating back before Colonial Times!

2 cups brown sugar

1/2 cup butter

1 pinch salt

2 quarts hot water

3 cinnamon sticks

6 whole cloves
2 cups rum

1 cup whipped cream
ground nutmeg to taste

Combine brown sugar, butter, salt and water in a 5 quarts slow cooker. Add cinnamon and cloves. Cover and cook on low for 5 hours. Stir in rum.

Ladle from slow cooker into mugs and top with whipped cream... dust with nutmeg.


Eggnog Cake

You've got to have some eggnog handy for this one at this time of year!

Some of the famous Rimini Eggnog would make it even better! Illegal but better! LOL

1 (18.25 ounce) yellow cake mix

1 cup eggnog

3 eggs

1/2 cup butter, softened

1 teaspoon ground nutmeg

Glaze:

2 cups 10X sugar

2 tbsp eggnog

In a mixing bowl, combine the first five ingredients. Mix. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Remove from pan; cool completely.

Combine sugar and eggnog. You may need to add more eggnog to get it to the consistency you want. Spoon over cake.

Judy's Red Velvet Cake

There is no getting away from making this cake that Mama made famous in these parts. This is the most flavorful, moist and delicious cake I've ever made. I will say that to make this like Mama, you HAVE to follow the directions word for word... FOLD do not beat with a mixer at the end. It makes the cake dense and hard.

1/2 cup shortening

1 1/2 cups sugar
2 eggs
2 teaspoons cocoa
3 tablespoons red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla

Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Bake at 350 for 30 minutes, or until a toothpick comes out clean.

Icing:

1/2 cup butter, room temp
8-ounces cream cheese, softened
1 box powdered sugar
1 teaspoon pure vanilla extract

Whip together until creamy. Spread on cake. Garnish with chopped pecans if desired.

CANDY!!!!!!

Almond Bark

1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate

This is a microwave recipe. Place almonds and butter in a 9−inch glass pie plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in large microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3
minutes, or until softened. Stir in almonds and pour onto waxed paper lined
baking sheet. Spread to desired thickness and refrigerate until set. Break
into serving size pieces.


Almond Joy Bars

4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.

Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.

This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.


Baby Ruth Bars

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.

Topping:

6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Melt together and spread on top. Cut into bars when cool.


Butterfingers

1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water

Melted Milk Chocolate

Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.


Goo Goo Clusters

1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter

Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.


Kit Kat Bars

Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.


Old Fashioned Hard Candy

2 cups sugar
1/2 cup light Karo syrup
1/2 cup water

Stir over low heat until dissolved. Turn heat to high.
Using a candy thermometer cook until temperature reads
310 F. REMOVE IMMEDIATELY and pour into an 8" greased
metal pan. After a few minutes check for firmness and
when you can cut and a top imprint holds, start cutting
with a knife one way in one inch sections, turn pan and make
one inch squares. Continuously cut squares, working fast,
until squares are almost cut through to the bottom. Turn
out into wax paper, and finish breaking by hand.

Flavorings and Colors (a few drops of food coloring)
1/4 tsp. peppermint oil − green
1/4 tsp. clove oil − yellow
1/4 tsp. cinnamon oil − red
1/4 tsp. lemon oil − yellow

Mix desired color and flavor in the beginning with sugar, syrup, and water.


Old Fashioned Peanut Brittle

2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla

Combine the sugar, corn syrup and water in a heavy 3−quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees F.) on the candy thermometer. Add the peanuts and butter. Cook, stirring constantly, to the hard crack stage (300 degrees F.) on the candy thermometer. Remove from the heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam up.) Turn the mixture onto 2 greased baking sheets. Spread out with a metal spatula as thin as possible. When the candy begins to set, loosen from the baking sheets. Turn the brittle over, then stretch and pull brittle as thin as possible using two forks. When completely cooled, break into pieces.

Peanut Butter Cups

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup peanut butter, crunchy or smooth
1 cup confectioners' sugar
2/3 cup graham cracker crumbs

In a small bowl, melt 1cup chips and 1 T shortening in microwave for 1 minute, stir and microwave for an additional 30 seconds or until melted and smooth. Do this in steps so the chocolate doesn't harden before you finish filling the cups...

In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Let mixture cool completely.

Snickers Candy Bar

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1/2 teaspoon salt
3 cups powdered sugar
35 individual Kraft caramels
1 cup dry−roasted unsalted peanuts
1 − 12 oz. bag milk−chocolate chips

With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9x9−inch pan. Put in
the refrigerator.
Melt the caramels in a small pan over low heat. When the caramel is
soft, mix in the peanuts. Pour the mixture over the refrigerated nougat
in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2x1−inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature, or refrigerate for quicker cooling.


Twix Bars

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.

Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocolate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65−70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.


Wendy's Frosty

1 cup Milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream, place in refrigerator for 1 hour

Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.