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Freebies for Friends - Freebies, Reviews, Coupons and Deals to save everyone money

Roasted Turkey (Brined)

Roasted Turkey (Brined)

If you have never brined a turkey oh my gosh you are missing out. A turkey brined is so juicy and moist even if you leave it in the oven a little longer than it should be Once you brine one you wont cook it any other way.

Roasted Turkey (Brined)

Roasted Turkey (Brined)

Roasted Turkey (Brined)
 
This is my favorite way to roast a turkey. I never used to brine but let me tell you once I tried it I will never go back to roasting a turkey without brining it first! This will make a very tender, moist and wonderful tasting turkey. Your family and guest will love it!
Author:
Recipe type: Turkey
Ingredients
  • 14-16 LB Turkey Frozen Turkey (if using a fresh turkey no need to thaw)
  • BRINE
  • 1 cup kosher salt
  • ½ cup light brown sugar
  • 1 gallon vegetable stock or chicken
  • 1 tablespoon black peppercorns
  • 4 sprigs rosemary
  • 6 leaves sage
  • 4 cloves of garlic slightly smashed
  • 1 gallon water
Instructions
  1. to 3 days before roasting:(I always do at least 3 to make sure its completely thawed) Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  2. Combine the stock, salt, brown sugar, peppercorns, 4 sprigs rosemary leaves sage and the 4 cloves of garlic slightly smashed, in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil.
  3. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  4. The night before you'd like to eat: (Allow at least 8-16 hours to brine) Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate for 8 to 16 hours, turning the bird once half way through brining.
  5. If you do not have enough room in the fridge you can place the turkey and the brine inside a large roasting bag (you may not use all the brine but that's ok make sure that you use enough that when you squeeze as much air out as possible the turkey is covered with the brine before tying the bag up. Place in a large roaster pan and place in fridge.
  6. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Make to rinse it well or it will be too salty when cooked. Discard the brine.
  7. Place the bird on roasting rack on a half sheet pan and pat dry with paper towels.
  8. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  9. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. bake until thermometer reaches 161 degrees F.
  10. A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

 

Green Tomato Jelly

 

 

tomato jelly 2

 

Let me start off by saying I despise green tomatoes I don’t like them fried or pickled, They are nasty HOWEVER a friend of mine called me the other night and she said ” We are supposed to have a frost tonight, you better go pick all your green tomatoes no sense wasting them” I hate wasting anything so I asked her if she wanted them and she said she would come ad get them. Well I picked them and I had 2 huge bowls. When she came over she brought some Jello and Sure Jell and set off to showing me how to make Green Tomato Jelly.

OH MY GOSH! This is delicious. You can use what ever jello you want and the jelly will take on that flavor. I used raspberry  as you can see its Trust me try this recipe and you will love it. The only thing I would change about the recipe is I would cut the sugar down to about 3 cups its was very sweet.

Green Tomato Jelly
 
This does not look or taste like green tomatoes I used raspberry jello but you can use any flavor you want and the jelly will taste like the flavor of the jello you used. This is a great way to use up all those green tomatoes before the frost hits them.
Author:
Recipe type: Jams/Jelly
Ingredients
  • 5 c. ground green tomatoes
  • 4 c. sugar
  • 1 lg. pkg.Jello
  • 1 pkg. Sure-Jell
Instructions
  1. Chop up the tomatoes and simmer until soften adding a small amount of water if needed. Once soft put in a blender and grind. I used a fine mesh strainer and let it drain for a few minutes. Then I measured out 5 cups of ground tomato if needed add a little liquid from the stained tomatoes to make 5 cups. Boil green tomatoes and sugar for 3-4 minutes; add Sure-Jell and Jello. Boil, then simmer until it sheets off spoon. Put in sterile jars - jelly glasses. process for 5-10 minutes. Makes 12 small jelly jars.

 

Recipe of the Day….5 Halloween Cupcakes

Halloween Cupcakes 

Halloween Cupcakes

 

Arachnophobia
Frost a cupcake with chocolate icing. To form the “legs,” dip halved pretzel sticks into melted chocolate, shaking off the excess. On a parchment-lined surface, place the dipped halves together in “L” shapes and freeze until solid. Stick four “legs” into two opposing sides of the cupcake just above the paper rim.

Halloween Cupcakes

 

Wicked Witch
Frost a cupcake with white icing. Create a “roof” using two graham cracker quarters. Using more icing as glue, attach black jelly bean “shoes” to mini candy cane pieces; let dry. Position two “legs” at the base of the cupcake. Add a teaspoon of “blood” (combine currant jelly with red food coloring and enough water to make it appear coagulated) beside the legs

Halloween Cupcakes

 

Vampire Bites
Frost a cupcake with white icing. Poke two holes in the frosting, about 1 inch apart. Using a toothpick, fill the holes with “blood”, then drag additional “blood” from each hole to the edge of the cupcake

Halloween Cupcakes

 

Mummy Dearest
Frost a cupcake with chocolate icing. Using a pastry bag with a flat nozzle, crisscross white icing “bandages” onto the frosting, leaving room for eyes. To make the eyes, pipe on two dots of pink icing and, using a toothpick, top each with a drop of dark food coloring.

Halloween Cupcakes

 

Frankencupcake
Frost a cupcake with white icing tinted with green food coloring. Using a toothpick, draw “scars” across the icing and fill these scars with “blood”. Form “stitches” using sliced black licorice laces. Poke a hole on either side of the cupcake and insert pieces of a Tootsie Roll.

The recipes are from Rachael Ray 

 

 

 

Corn Chip Pie

Corn Chip Pie

corn chip pie 2

Corn Chip Pie
 
This is a quick and easy meal to fix. My family likes to top it with sour cream and fresh diced tomatoes after its baked, You can also top with shredded lettuce.
Author:
Recipe type: Main Dish
Serves: 6 servings
Ingredients
  • I med. bag of corn chips
  • 2 cans of chili (with or without beans) or 4 cups of homemade chili
  • ¼ of a med onion (you can use more if you like)
  • 2 cups of shredded cheese (you can use less if you like my family loves cheese)
Instructions
  1. Preheat the oven to 350F degrees. Spray a medium-size baking dish with non-stick spray.
  2. Place ⅓ of the corn chips in the baking dish. Spoon (1) one can of chili over the corn chips. Next layer ½ the onions on top of chili then ½ of the cheese over Repeat layer. Top with the remaining corn chips. Bake uncovered about 30 minutes, until hot and bubbly.


 

Best Ever Chicken Pot Pies

Best Ever Chicken Pot Pies

Best Ever Chicken Pot Pies
 
Author:
Serves: 6
Ingredients
  • 3 tablespoons unsalted butter
  • 1 medium-size yellow onion, chopped
  • 1 large russet potato, peeled and diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 8 ounces button mushrooms, sliced
  • ½ teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 1 whole stewed chicken, cooled
  • 8 ounces fresh green beans, cut into 1-inch pieces (optional)
  • 1 (8-ounce) package frozen peas (optional)
  • CREAM SAUCE
  • ½ cup (1 stick) unsalted butter
  • 1 cup all purpose flour
  • 2½ cups chicken stock, preferably homemade
  • ½ cup heavy whipping cream (optional) Dash of hot pepper sauce, such as Tabasco
  • Salt and freshly ground white pepper
  • CRUST
  • 1 cup (2 sticks) chilled unsalted butter
  • 3 cups all purpose flour
  • 10 ounces chilled cream cheese
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 1 large egg
Instructions
  1. To make the filling:
  2. Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Next add the garlic, bell pepper, and mushrooms Sauté about 15 minutes,or until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
  3. While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
  4. To make the cream sauce:
  5. Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1’/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
  6. To make the crust:
  7. Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
  8. Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to ¼-inch thickness. Measure the diameter of the pot pie bowls—mine are about 4 inches across—and cut out dough rounds that are 1½ inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.


Mountain Dew Jelly

mpountin dew jELLY

Mountain Dew Jelly
 
This recipe will yield 3 pint jars of jelly Please note any kind of soda will work in place of the Mountain Dew
Author:
Ingredients
  • 3½ cups of Mountain Dew ( or any soda will work)
  • 2 tbsp lemon juice
  • 4½ cups of sugar
  • 1 box regular pectin
  • 1 pat of butter
Instructions
  1. Measure your sugar in a bowl and set aside. Mix your pectin with ¼ cup of the sugar that you have measured out. (Don't use extra sugar to mix with the pectin).
  2. Combine mountain dew and lemon juice in a 6 to 8 quart stainless steele pot. Bring to a boil and boil gently for 3 minutes. Let cool slightly.
  3. Add pat of butter and the pectin/sugar mixture to the pot and bring back to a boil that can't be stirred down.
  4. Add your sugar all at once. Return to a boil that can't be stirred down and boil for exactly one minute.
  5. Remove from heat and skim foam if needed.
  6. Ladle jelly into hot, sterilized jars leaving ¼ inch head space.
  7. Wipe the rims of the jars with a clean paper towel dipped in vinegar to ensure a good seal.
  8. Put on lids and rings. Tighten down finger tight.
  9. Place in boiling water bath and process for 10 minutes. Remove ring and let sit for 5 more minutes.
  10. Let cool for 24 hours.

 

The Best Fried Chicken in the South

The Best Fried Chicken in the South

The Best Fried Chicken in the South
 
This recipe calls for hot sauce and if your like me you can't take spicy food Don't worry the chicken is not spicy at all in fact if you didn't know it you wouldn't know it was in the recipe. The hot sauce does bring some wonderful favors to the chicken.
Author:
Cuisine: Meat Chicken
Ingredients
  • 3 eggs
  • ⅓ cup water
  • 1 cup hot red pepper sauce
  • 2 cups All purpose flour
  • 2 tsp Baking Powder
  • 1½ teaspoon pepper
  • salt to taste (I usually use 1 Tbsp)
  • 1 tsp Garlic Powder
  • 1 to 2½-pound chicken, cut into pieces
  • Oil, for frying,
Instructions
  1. In a medium size bowl, beat the eggs with the water. Add hot sauce. In another bowl or gallon size baggie combine the flour, baking powder,pepper, salt and garlic. Dip the chicken in the egg, and then coat well in the flour mixture.
  2. Heat the oil to 350 degrees (about 1 inch in a large heavy skillet.
  3. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
  4. Serve

 

Homemade Biscuits

Homemade Biscuits

Homemade Biscuits
 
These are the best biscuits and they really rise sky high. This will be the only biscuit recipe you will ever need. They are super simple to make and taste like heaven.
Author:
Recipe type: Breads
Ingredients
  • 1 stick of real butter
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 2 tsp sugar
  • ½ tsp salt
  • ¾ cup milk
Instructions
  1. reheat oven to 450 degrees F.I
  2. In a large bowl, stir together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet
  4. and put in the fridge for 10 minutes; this is what makes them sky high. Bake for 12- 14 minutes or longer, until golden brown.

 

Amish Friendship Bread

Amish Friendship Bread

Amish Friendship Bread

Amish Friendship Bread is a type of bread or cake made from a sourdough starter that is often shared  with friends. Everyone asks for this recipe

Ingredients

  • 5 cups all-purpose flour
  • 4 3/4 cups sugar
  • 3 1/2 cups milk
  • 1 cup vegetable oil or 1/2 cup vegetable oil and 1/2 cup applesauce
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 tablespoons baking powder
  • 4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 package (3.4 ounces) instant vanilla pudding
  • 1 cup chopped walnuts or pecans (optional)

Directions

  1. To prepare starter: Place 1 cup flour, 1 cup sugar, and 1 cup milk in a 1-gallon resealable plastic bag. Seal bag and knead mixture until well combined. Let stand at room temperature overnight.
  2. For the next 4 days, continue kneading mixture once a day; keep at room temperature.
  3. On the sixth day add 1 cup flour, 1 cup sugar, and 1 cup milk to bag. Seal and knead to combine; let stand at room temperature overnight.
  4. For the next 3 days, knead mixture twice a day.
  5. On the 10th day, transfer mixture to a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk; mix until well combined. Measure 1 cup of the mixture into each of 3 resealable plastic bags. Seal plastic bags and give each bag of starter mixture to a friend to make their own friendship bread.(When you pass the starter on to a friend, make sure they understand that they will need to follow the instructions beginning at STEP 2)
  6. To make bread: Preheat oven to 330 degrees. Add oil to bowl with remaining starter mixture along with eggs, remaining 1/2 cup milk, and vanilla extract. Stir until well combined; set aside.
  7. In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2 1/2-inch loaf pans.
  8. In a small bowl, mix together remaining 3/4 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.

Nachos with Black Beans

Wild Oats

 

I was sent several bags of Wild Oats Tortilla Chips, a can of Organic Black Beans from Wild Oats which I used in the recipe below.

If you have never tried the Wild Oats Tortilla chips you may want to grab a bag or two . My family thought they tasted fresher than other brands. Personally I like that they are organic and contained only natural organic corn, sunflower seed oil, sea salt and a hint of line. It’s so nice to read the back of the labels and know exactly what is in the product you are buying and with the Wild Oats brands you are buying nothing artificial just good wholesome organic food.

 

Nachos with Black Beans
 
These are so good. They are a new family favorite
Author:
Ingredients
  • 1 bag of Wild Oats tortilla chips
  • 1 (15 ounce) can Wild Oats black beans, drained
  • 1 small onion, diced
  • 1 jar of nacho cheese sauce I prefer the white cheese
  • 1 tomato, chopped
  • jalapenos diced or sliced
  • Sour cream Optional
Instructions
  1. Preheat oven to broil at 375 degrees.
  2. Place tortilla chips on an oven-safe baking sheet.
  3. Drain black beans a spread evenly over the tortilla chips top with as much or as little of the cheese sauce we like a lot of cheese.
  4. Heat in oven 3-5 minutes or until hot
  5. Garnish with chopped tomatoes, onions and jalapenos
  6. serve immediately. You can also use a dallop of sour cream if you like.

received one or more of the products mentioned above for free from Wild Oats. However, I only recommend products or services I use personally and I believe will be good for my readers.

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