Sour Cream Lemon Pie

•  1 cup white sugar
• ½ cup all-purpose flour
• ½ teaspoon salt
• 2 cups milk
• 3 egg yolks
• ¼ cup butter 
• ¼ cup lemon juice
• 1 ½ teaspoons lemon zest
• ½ cup sour cream
• 1 (9 inch) pie crust, baked

• Directions

  1. Combine sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, cook, and stir for 2 more minutes. Remove from heat.

  2. Beat yolks slightly. Gradually stir 1 cup of custard mix into yolks. Return yolk mixture to the saucepan with the rest of custard and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter, lemon juice, and zest. Fold in sour cream.

  3. Pour filling into baked pie shell. Chill until set.

Creamy Mashed Potatoes

The Pioneer Woman is a genius, I tell you. We made her version of mashed potatoes a few years back, with her magical ingredient - cream cheese! - and find these are the best mashed potatoes EVER. You must try! :)

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
• ½ teaspoons (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Turkey Brine

Last year, I brined my turkey for the first time, and I will do it forever now! Brining makes the turkey extraordinarily tender and juicy and flavorful. Again, I have Pioneer Woman to thank for her brining recipe.

• 3 cups Apple Juice Or Apple Cider
• 2 gallons Cold Water
• 4 Tablespoons Fresh Rosemary Leaves
• 5 cloves Garlic, Minced
• 1-½ cup Kosher Salt
• 2 cups Brown Sugar
• 3 Tablespoons Peppercorns
• 5 whole Bay Leaves
• Peel Of Three Large Oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, (this took a LOT longer than I expected!) then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. (I have a large pot that is no longer safe for cooking with (I burned the bottom badly.) I use this to brine my turkey in, and it's a LOT simpler than a bag, which I've also tried. I've also heard of people using coolers, though I've never tried this myself.)

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method. (I like to put mine in an oven bag in the oven.)

Pioneer Woman has more details about brining here and here.

Sweet Potatoes

With Thanksgiving around the corner, I've decided to post the recipes that have become my absolutely must-haves at the Thanksgiving table. This recipe for sweet potatoes comes from the Pioneer Woman, and this recipe is solely responsible for turning me from a sweet potato hater to a sweet potato lover! Because how can you hate anything prepared like this? Oh, yummy!

Ingredients

4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Pomegranate Salad

It is simply not a true family gathering or holiday without this salad.

pomegranates
fruit cocktail, drained
grapes, sliced
apples, diced
bananas, sliced
whipping cream, whipped and sweetened with sugar

In a bowl, combine the desired amounts of fruit. Add the whipping cream until the salad is the correct consistency. Chill or serve. (Note: You can make this as a fruit salad with any fruit you want.)

Mom’s Pie Crust Saver

1 tsp. sugar
1 tsp. flour

Mix these together and put in the pie plate before putting the uncooked crust into the plate. This prevents the bottom of the piecrust from getting soggy.

Mom’s Classic Pecan Pie

3 eggs, slightly beaten
1 c. sugar
1 c. Karo (light or dark)
2 T. margarine or butter, melted
1 tsp. vanilla
1 1/4 c. pecans
1 9-inch unbaked pie crust

Preheat the oven to 350 degrees. In a large bowl, stir the eggs, sugar, Karo, butter and vanilla until well blended. Stir in the pecans. Pour into the piecrust. Bake 50 to 55 minutes or until knife inserted halfway between the center and the edge of the pie comes out clean.