Video Tutorial Click Below
Complete recipes below.
1. 3-Ingredient Slow Cooker Apple Spice Cake
- 1 Box Spice Cake Mix
- 2 20 oz Cans of Apple Pie Filling
- 8 oz Butter
Pour apple pie filling into slow cooker. Top with cake mix and butter. Cook on high for 2-2.5 hours. Great with vanilla ice cream.
2. Loaded Cheese-Stuffed Mashed Potato Balls
- 4 Cups Leftover/Cold Mashed Potatoes – prepared to your liking
- 1/2 Cup Sliced Green Onions
- 3/4 Cup Chopped Cooked Bacon
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 2 Eggs
- Block of Cheddar Cheese – Cut into small cubes
- 1 Cup Flour
- 1 Cup Bread Crumbs
- Oil for frying
- Place cold mashed potatoes into a large mixing bowl. Add Green Onion, Chopped Bacon, Garlic Powder, Black Pepper, and one egg – mix well.
- With lightly floured hands – pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place cube of Cheddar in the center and wrap the potato mixture around the cheese. Repeat.
- In three separate bowls, add Flour, Bread Crumbs, and remaining egg (whisked). Coat the potato ball in flour, then egg, then bread crumbs. Coat once more with egg and once more with bread crumbs. Set aside – store in fridge while you wait to fry.
- In a medium pan heat oil over medium/high heat (to approximately 350˚F). Fry the potatoes in batches until browned on all sides. Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt. Once all potatoes are fried – transfer to a baking tray and bake in a preheated oven for five minutes at 400˚F (200˚C). Enjoy!
3. Loaded Sweet Potato Skins
- 4 sweet potatoes
- 1 Tbsp. olive oil
- 1/4 cup whole milk
- salt to taste
- pepper to taste
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
- 4 strips bacon, cooked until crispy, and crumbled
- sour cream and chopped chives for serving
1. Pierce each sweet potato a few times and bake at 400˚F / 200˚C for 50 minutes or until soft. Let potatoes cool, then cut in half lengthwise.
2. Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F / 200˚C for 10 minutes.
3. Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy. Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F / 200˚C for 15 minutes until the cheese is melted.
4. Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
4. Roasted Veggie Salad With Avocado Dressing
- 1 red bell pepper, roughly chopped
- 1 lb butternut squash
- 1 lb Brussels sprouts, hulled and halved
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 3 Tbsp. olive oil
- 4 oz mixed greens
- 1 avocado
- 1 small garlic clove
- Juice of 1 lime
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
1. Preheat oven to 400°F/200°C
2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
5. Apple Pie Bread Pudding
- 6 slices bread
- 3 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 3 granny smith apples, peeled and chopped
- 1 cup brown sugar
- 3 tablespoons cornstarch
- Vanilla ice cream
- Caramel sauce
1. Preheat oven to 350°F/175°C.
2. Slice the bread into ½ inch cubes.
3. In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
4. Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
5. Spread the bread evenly in a 9-inch round baking pan.
6. In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
7. Spread the apples evenly on top of the bread.
8. Bake for 40 minutes, until edges are brown.
9. Cool, slice, then serve with vanilla ice cream and caramel sauce!
6. Apple Cinnamon Fall Sangria
- 6 apples (Gala)
- 3 pears
- 750mL cinnamon whiskey
- 1 bottle Pinot Grigio
- 64oz bottled apple cider
- 1 liter club soda
- Cinnamon sticks to garnish (optional)
Dice apples and pears into small cubes. Place them in a bowl or jar and pour in cinnamon whiskey. Cover and let soak for 2 hours. Pour in wine, apple cider, and club soda. Serve over ice with a cinnamon stick!
7. Deep-Fried Turkey
DISCLAIMER: Deep frying a turkey can be dangerous if not done properly.
Here’s the recipe:
- 1 lb of salt
- 1 lb of brown sugar
- 6 qt of boiling water
- 3 lb of ice
- 4 qt of cold water (or enough water to cover turkey entirely)
- 13-15 lb turkey (no larger than 15 lb)
- 4 1/2 gal of peanut oil
- Turkey deep frying kit, which should include the following:
- Large pot (30 qt)
- Hook or basket or stainless steel kitchen utensil with wide bottom, long handle and looped top
- S hook with handle
- Oven mitts or rotisserie grade oven mitts
- Propane burner with sturdy stand that will hold your large pot
- Deep fry thermometer
- In a large pot, container or cooler with a lid, combine salt, brown sugar and boiling water to make the brine. Once the salt and brown sugar have dissolved, cool down with ice. Place your turkey into the brine mixture, add more cold water to cover your turkey entirely. Weight down the turkey with something heavy and cover. Place the turkey in a cool place or refrigerator and let it brine for 8-16 hours.
- Remove the turkey from the brine, discard the brine. Pat dry the turkey. Make sure it’s entirely dry inside and out, border on very dry. Let it sit at room temp for 30 minutes prior to frying.
- While the turkey is coming to room temp, prepare your deep frying pot. The pot should be large enough to hold the turkey, oil and have enough room to contain the oil once it starts bubbling (recommend 30 quart pot). See note below: Make sure the deep frying pot is clean and dry, any moisture in the pot will make the oil pop when it starts heating up. Pour the peanut oil into the pot. You should have enough oil to just cover the turkey. Set over high heat on an outside propane burner. Bring the temperature of the oil to 350°F/177°C.
- While the oil is heating up, prepare your turkey to submerge into the oil. If you are using a turkey deep frying kit, use all the equipment provided (i.e. hook/basket, s-hook, retrieval handle). If not, take a stainless steel kitchen utensil with a wide bottom, long handle and looped top. Take the kitchen utensil and push the handle through the neck of the turkey. You want the wide part of the utensil to rest inside the turkey cavity. Take an s-hook with a handle attachment and loop it through the loop part of the kitchen utensil. Wipe down the turkey again to make sure there is no moisture. Turkey is ready.
- Once the temperature of the oil has reached 350°F/177°C, slowly and gently lower the turkey into the oil. SLOWLY AND GENTLY. Fry the turkey for 3 minutes per pound. For a 15 lb turkey, this will take 45 minutes. Make sure the oil temp is maintained at 350°F/177°C. After 45 minutes, turn off your propane burner and then gently remove the turkey from the oil. Place the turkey on a large baking sheet or carving board and check the temperature. Right out of the fryer, the breast meat should be at 150°F/66°C and will reach 160°F/71°C due to carry over cooking. Let the turkey rest for 30 minutes before carving. Carve as desire and enjoy.
Determine the amount of oil you will need before you start. This turkey and pot required 4 1/12 gallons of peanut oil, you may need more or less. To determine the correct amount, place the turkey in the pot you will be using to fry. Fill it with water until it has just covered your turkey, that water level should also be at least 5 inches below the rim of your pot. Remove the turkey and see where the water levels off, this is the amount of oil you will need to fry the turkey. If the oil level is NOT 5 inches below the rim of your pot, use a taller pot. If too much oil is used, it will spill over when the turkey is lowered and cause a fire. If you like, as a precaution, turn off the propane burner before you add the turkey to the hot oil.
Oil will be hot for a few hours after frying. Do not touch or dispose of until fully cooled.