Gingerbread House Icing Glue

Ingredients

2 large egg whites room temperature

3 cups powdered sugar

½ teaspoon cream of tartar

Instructions 

In a mixing bowl, whip egg whites until foamy, then add cream of tartar. Continue to mix for 30 seconds.

Add in powdered sugar a little bit at a time mixing well.

Once the powdered sugar is incorporated, turn mixer to high and continue beating until thick and the icing holds its shape (about 3-5 minutes).

Store well covered.

*For runny icing just combine powdered sugar and water to your liking.

Smoked Turkey

Ingredients:

12-14 lb Brined spatchcocked Turkey

Melted butter

Salt and pepper to taste

Directions:

preheat smoker to 275. Inject the spatchcoked turkey with butter, butter and salt and pepper the outside then place in the smoker for 1 hour then reduce temp to 225 until the internal turkey temp reads 165 degrees (about 11-13min/lb). 

Cinnamon Nuts

Ingredients:

1 C Sugar

1 tsp. Cinnamon

1/4 tsp All Spice

1/4 tsp Clove

1 egg white

3 cups nuts (Pecans, Almonds, Cashews)

 

Instructions:

Combine sugar and spices. In a separate bowl whip the egg white. Add nuts to the egg white mix well then add sugar mixture to the nuts. Spread on buttered or parchment paper lined baking sheet pan. Bake at 300 degrees for 15 minutes then turn nuts over and bake 15 more minutes. Let cool and enjoy!

*Can use 2/3 sugar with 1/3 brown sugar

Serrano Salsa

Ingredients:

4 large tomatoes, quartered and skinned
3 serrano peppers, seeds removed
3 tablespoons freshly squeezed lime juice
2 small onions
2 garlic cloves
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon smoked paprika

(optional) 1 tablespoon freshly chopped cilantro.

Place all the ingredients in a food processor or blender.Pulse the ingredients 4 to 5 times or until the salsa reaches the desired consistency. Serve with chips or use a condiment for your favorite dish.

Source: Berly's Kitchen

Roasted Sausage & Potatoes with Peppers

Ingredients:

• 6 cups small red potatoes about 6-8 potaotes, cut into 1” pieces (For paleo use sweet potatoes)
• ▢4 cups bell peppers about 4 medium peppers total, cut into
• ▢12 oz Chicken Sausage (4 links), cut into ½” circles (Aidells Chicken and Apple Sausage)
• ▢2 TBS olive oil
• ▢2 tsp garlic salt
• ▢½ tsp pepper
• ½ tsp salt

Instructions: 

• Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
• Place cut potatoes in a large, microwave safe dish and microwave on high for 6 minutes.
• Add peppers and sausage to the large bowl of potatoes.
• Stir in olive oil, garlic salt and pepper and mix until well combined.
• Evenly distribute mixture on two baking sheets.
• Bake in preheated oven for 15 minutes.
• After 15 minutes stir and bake for 20-30 more minutes, stirring every 10 minutes until all the ingredients are golden brown and slightly crispy. ENJOY!

Source: Joy Food Sunshine

Easy Homemade French Bread

 INGREDIENTS

• 2 ¼ cups warm water, 130 degrees F
• 2 tablespoons granulated sugar
• 1 tablespoon instant yeast 
• 2 ¼ teaspoons salt 
• 2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
• 5 ½ – 6 cups (781 – 852 g) all-purpose flour or bread flour 

INSTRUCTIONS 

• In the bowl of an electric stand mixer fitted with the dough hook, combine the water and oil. Then add all dry ingredients.
• The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers.
• Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
• Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
• Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
• Turn the dough onto a lightly oiled surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper.
• With a bread lame, razor blade or VERY sharp knife, cut several gashes at an angle on the top each loaf.
• Cover the loaves with greased plastic wrap or a kitchen towel, and let rise until noticeably puffy and nearly doubled in size, about an hour.
• Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you find your bread isn't browning as much as you like, preheat the oven to 400 or 425 degrees and/or move the oven rack up one position (watch carefully so the bread, especially the bottom, doesn't burn).
• Optional: for an extra golden, crisp crust, place the loaves in the preheated oven and immediately toss 3-4 ice cubes on the bottom of the oven. Close the oven door.
• Bake the loaves for 25-30 minutes until golden and baked through.
• If desired, brush melted butter over the hot loaves (this softens the crust a bit, so if you want a crispier crust, don't butter the top).
• 
  

Source: Mel's Kitchen Cafe

Homemade Pasta

 

Ingredients

• 2 cups all-purpose flour, spooned & leveled
• 3 large eggs
• ½ teaspoon sea salt
• ½ tablespoon extra-virgin olive oil

Instructions

• Place the flour in a stand mixer. Add the eggs, olive oil, and salt. 
• Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. You will need to scrape down the sides occasionally. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
• Dust a large pastry mat with flour.
• Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on the widest setting.
• Set the dough piece onto a countertop or work surface. 
• Run the dough through the pasta roller three times on the next smaller level, keep changing the level until your desired thickness.
• Lay half of the pasta sheet onto the floured pastry mat and sprinkle with flour. Every side should be floured so that your final pasta noodles won't stick together.
• Repeat with remaining dough.
• Run the pasta sheets through the Pasta Cutter Attachment. Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

Source: Love and Lemons