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Quick Roast Turkey

Quick Roast Turkey Method

Have you ever worked from the early morning hours, into the afternoon, preparing a Thanksgiving dinner only to suffer through dry, tough, turkey? Rest easy, friends. Those days are behind you.

My mother in law found this method of doing Thanksgiving quick roast turkey in her local newspaper a couple of years ago, and it was the best turkey any of us could remember having. It wasn’t like any turkey I had tried before. It was moist and tender and flavorful. I have been doing it this way ever since. In fact, we like it so much that we now have roasted turkey several times a year.

The best part of this method is the 1-2 hour cooking time. That’s right! Only an hour for smaller birds! No more setting your alarm clock to get up in time to get the bird in the oven.

What gives it the moisture that is missing from most of the Thanksgiving turkeys I have had in the past is 2 fold. First, it is soaked overnight in a brine, and second, it is roasted over a pan of water. Those two things in combination with the high heat and short cooking time will produce a bird you will be proud of.

Here you go, girls. I promise you won’t go wrong with this recipe.

Quick Roast Turkey

  1. Soak the bird for 6-8 hours (Overnight is fine.) in an ice chest of water with 2 cups of salt, 1 cup of brown sugar, and plenty of ice. Make sure the birds is submerged.
  2. Pre-heat oven to 500 degrees.
  3. Rinse turkey and put on a rack in roasting pan.
  4. Stuff turkey with half an onion, some garlic cloves, and half an apple.
  5. Rub outside with butter. Sprinkle salt and pepper inside and out.
  6. Add one inch of water to bottom of pan.
  7. Roast for approximately 1-2 hrs. at 500 degrees (depending on the size of the bird).
  8. Cover turkey lightly with a foil tent if it becomes too brown.
  9. Check water and add more if needed.
  10. Remove when internal temperature reaches 161 degrees or when popper comes up.
  11. Be careful when you take it out. Remember, there is water in the bottom of the pan.

Mmmmmmmm…… I can almost taste it now!

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Candy Corn PayDay Candy Mix

If you haven’t tried this Candy Corn PayDay Mix yet, YOU MUST!

PayDay Candy Mix

It’s easy as can be, and tastes just like a PayDay candy bar!

Candy Corn PayDay Candy Mix

  • Candy Corn
  • Salted peanuts

1. Mix

2. Enjoy

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Use a Potato Peeler for Shaved Butter {Dump Cake Recipe}

When we make Dump Cake, the entire top of the cake needs to be covered with one stick of butter.

I used to spend a fair amount of time meticulously cutting thin slices of butter to place on top.

shaved butter

And then I had the brainstorm to use a potato peeler for shaved butter.

use potato peeler for shaved butter

Using a potato peeler to shave the butter makes it quick and easy to cover the entire top with butter!

Here’s our dump cake recipe

  • 1 can pineapple crushed pineapple (16 oz)
  • 1 can cherry pie filling (20 oz)
  • 1 box yellow cake mix
  • 1 stick butter

1. Dump pineapple in 9×13 casserole dish. Spread over bottom.

2. Dump in cherry pie filling. Spread.

3. Dump cake mix. Spread over top of fruit.

4. Top with shaved butter.

5. Bake in 350 oven for 1 hour.

6. ENJOY!

Need stocking stuffers? Check out these 5 little tractors for under $6! These could be divided into several stockings!

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Salads in a Jar

Salad in a Jar

I love these simple salads in a jar!

(This is a guest post by my college daughter.)

As a busy college student, I often find that I don’t have as much control over my meals as I would like.  Cafeteria food gets really old really fast, but most days I simply don’t have the time to prepare a meal myself, and going downstairs to use the dorm’s communal kitchen is a real pain.  Another option is fast food, but it gets pricey quickly – and even though fries every day seems like an awesome idea at the time, the freshman 15 would say otherwise.  So, what’s a girl to do?

Enter mason jar salads.

I’ve been trying to shift my diet towards healthier options recently, so although I’ve heard of this idea before, I really jumped on it this time it came around.  The idea is super simple: you just layer your salad in a jar and viola!  Ready-made salad for you to grab any time.  You can spend 30 minutes whenever you have free time and make your lunches for the entire week, and you don’t even need a kitchen!  I did everything in my dorm room. Then, when your busy schedule ramps up, you’ll just grab and go!  Here’s what you’ll need to do to get started.

Use quart sized wide-mouth mason jars, which will keep your salads fresh in your fridge.  I bought weirdly shaped short squatty ones because I thought they would fit in my mini-fridge better, but regular ones will work just as well. You’ll also want your preferred greens and an assortment of your favorite salad ad-ins and dressings.

Suggestions for salads in a Jar:

-feta cheese
-nuts
-bacon bits
-diced cooked chicken breast (I found a handy bag of pre-grilled & diced frozen Tyson chicken breasts, which is perfect!)
-tomatoes
-red onion
-strawberries, apples, and grapes
-black beans
-avocados

The possibilities are endless, so don’t be afraid to explore!  The best part about this is that you are in complete control of your salads.  Don’t like tomatoes?  Don’t add any!

When it comes time to layer your salads, you will want to add the toppings first, with the wettest ingredients at the bottom.  Make sure to squirt lemon juice on diced apples or avocados to keep them from turning brown.

After you have added all of your toppings, with the driest on top (such as nuts or cheese), fill the rest of the jar with your greens.  Keep an eye on how much space you’re leaving when you’re adding your toppings so that you have plenty of room.  Lastly, you can either add dressing now, or wait until you are ready to eat your salad.  I haven’t experimented with this yet, but I feel that saving the dressing until I’m ready to eat will probably help to keep the salad fresher, so that’s what I opt for.

And that’s it!  There are SO many different ways to change this up.  Here’s one I’ve tried so far:

Strawberry Avocado Chicken Salad in a Jar

1 avocado, diced
6-8 fresh strawberries, diced
1/4 red onion, diced
2 tablespoons pecans
1/2 cup cooked, diced chicken breast
Lemon juice
Fresh spinach
Poppyseed dressing

Add the diced avocado to your jar first and squirt a little lemon juice on top to keep it fresh.  Next, add strawberries, then onions, pecans, and finally the chicken.  Stuff the rest of the jar with spinach, screw the lid on tightly, and you’re good to go!  I had this one with poppyseed dressing and it was awesome.  I feel like a raspberry vinaigrette would also have been good.

See?  Super easy!  And if you want even more salad ideas, check out the post that inspired me!

I’m excited to be able to have healthy, easy lunches right at my fingertips this week.  How about you?  Will you try it, or have you already?  If you have a favorite salad-in-a-jar recipe, be sure to leave it in the comments!

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Country Fried Okra Recipe

Country Fried Okra Recipe

We recently were gifted 2 large gallon size freezer bags full of fresh from the garden okra! So, of course, I took it straight home and we had our favorite dinner!

fried okra

Fried chicken, mashed potatoes with country gravy, fried okra, and black-eyed peas!

Here’s how we make our country fried okra.

Country Fried Okra Recipe

1. Combine corn meal, flour, salt, and pepper in a large bowl.

2. Chop the okra into thin slices.

3. Toss the chopped okra in the corn meal and flour mixture.

4. Heat the bacon grease or oil to medium high in your grandma’s iron skillet.

5. Sift the okra out of the corn meal mixture that remains in the bottom of the bowl.

6. Fry okra in batches until golden brown.

7. Place on paper towels when taken out of the grease.

8. Salt to taste.

9. Serve with fried chicken, mashed potatoes, and gravy. Black-eyed peas optional.

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International Delight Iced Coffee

One good thing about the hot summers in Texas is that having to be outdoors is a great excuse to have a nice, refreshing iced coffee.

Here’s how you can make your very own frozen, frothy iced coffee at home.

International Delight Iced Coffee

1. Start by filling some ice cube trays with International Delight Iced Coffee. I chose Caramel Macchiato. Mmmmmm…

International Delight ice cubes

2. After checking the freezer 14 times, you’ll see that the cubes are finally frozen enough to put in a blender.

International Delight ice cream

3. Throw in a couple scoops of ice cream. What?! I like my coffee creamy, okay???

International Delight iced coffee

4. You’ll need to add some liquid or the blender will get very angry and start smelling like smoke. You won’t want that to happen, mostly because it will attract the kids, who will want to know what you are making and can they have some. No one needs that.

5. Whirrrrrrrrr.

International Delight iced coffee

6. Pour.

International Delight enjoying

7. Enjoy on the front porch swing!

International Delight tumbler

Would you like a tumbler like mine for your International Delight iced coffee? “Like” International Delight on Facebook and enter to win one! They are giving away 100 each week through August!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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What's the big deal about Young Living