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Jordan's Holiday Favorites 

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
  2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
  3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Honey Glazed Ham

 

Ingredients:

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Deep Fried Turkey

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  1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Buttery Garlic Green Beans

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  1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
  2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Backed Mac and Cheese




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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Collard Greens


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  1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
  2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
  3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

Dressing 


    • 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
    • 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
    • 2 1/2 cups chopped yellow onions
    • 1 1/2 cups 1/4" slices celery
    • 1/2 cup chopped flat-leaf parsley
    • 2 tablespoons chopped fresh sage
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 1/2 cups low-sodium chicken broth, divided
    • 2 large eggs

PREPARATION


    1. Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
    2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
    3. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
    4. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Cooks' Note

Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.


Broccoli and Cheese Casserole



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  1. In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
  4. Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.

Lima Beans 

  • Onions Organic Yellow/Brown 
    1 ea for $1.99 - expires in 10 hours 

  • Swanson® Chicken Broth 
    100% natural, nothing artificial, just rich chicken flavor 
    Learn More 
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  1. Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

Cobb salad

  • 6 slices bacon
  • 3 eggs
  • 1 head iceberg lettuce, shredded
  • 3 cups chopped, cooked chicken meat
  • 2 tomatoes, seeded and chopped
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  1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Divide shredded lettuce among individual plates.
  4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  5. Drizzle with your favorite dressing and enjoy.

Curried Cashew, Pear, and Grape Salad

  • Hormel Bacon Fully-Cooked Naturally Wood Smoked 
    1 ea for $5.19 - expires in 10 hours 

  • Country Crock Butter Spreadable Salted with Canola Oil 
    2 for $4.00 - expires in 10 hours 

  • Fresh Express Salad Organic Italian Blend of Romaine & Radicchio 
    2 for $4.00 - expires in 10 hours 

  • Pears Bosc 
    1 lb for $1.29 - expires in 10 hours


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  1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
  2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
  3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
  5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Cornbread 

  • Domino Sugar Premium Pure Cane, Granulated 
    $3.00 - expires in 4 days 



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    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
    2. In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
    3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

Rolls

  • 1 large egg

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    1. Grease a 9x13-inch baking dish.
    2. Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of your bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start. When the cycle is complete, remove the dough and press down to deflate.
    3. Divide dough into 15 equal pieces and form into rolls. Place rolls in prepared baking dish, brush with melted butter, and cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes.
    4. Preheat oven to 375 degrees F (190 degrees C).
    5. Bake rolls in the preheated oven until the tops are golden brown, 12 to 15 minutes.

Grape Salad

  • 1 (8 ounce) package cream cheese, softened

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    1. Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
    2. Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.

Strawberry Cake

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
  2. In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.

Pecan Pie

  • 1 3/4 cups white sugar

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    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
    3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
    4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Pound Cake 

  • 2 2/3 cups white sugar
  • Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
  • Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
  • Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

Brownies 



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      1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
      2. In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
      3. Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.


Cheesecake 

  • 1 1/2 cups white sugar

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    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Lightly grease the bottom and sides of a 9-inch springform pan.
    3. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
    4. Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
    5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
    6. Pour milk into cream cheese mixture and whisk until just combined.
    7. Whisk in eggs, one at a time, stirring well after each addition.
    8. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
    9. Pour mixture into prepared springform pan.
    10. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
    11. When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.