KidRecipes

Looking for some easy, family recipes that you can cook with your kids? This page is dedicated to "getting families back to the dinner table"! Do you have a recipe you want to share with us? Email the recipe to: kerri@kidnnected.com and we will be sure to share it on our website! Happy Cooking!

Apple Brandy Turkey-Yummmmm!!!!

1 (12 lb) whole turkey                              5 cups apple juice

1/2 cup firmly packed light brown sugar   1/4 cup cider vinegar

Cheesecloth                                           1/2 cup chicken broth

1/4 cup apple brandy                              3 tbsp honey

1/4 cup all purpose flour

Directions:

Remove giblets & neck from turkey and discard. Rinse turkey with cold water & pat dry. Set aside. Stir together 1/2 cup apple juice & 1/2 cup brown sugar in a large saucepan over low heat until sugar dissolves. Remove from heat and add cider vinegar & remaining 4 1/2 cups apple juice. Place turkey in a large roasting pan. Cover turkey with cheesecloth. Pour juice mixture over cheesecloth, coating completely. Cover & chill for at least 8 hours, spooning marinade over turkey occasionally (I do this overnight & spoon juice a few times before I go to bed). Remove turkey from pan, discarding cheesecloth and saving 3 1/4 cups marinade. Place turkey on a rack in large roasting pan. Pour 2 1/2 cups of saved apple cider marinade over turkey. Bake at 325 degrees for 3 hours & 15 minutes or until a meat thermometer inserted into thigh registers 172 degrees, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning if necessary. Let stand 15 minutes or until meat thermometer registers 180 degrees. Remove turkey to a platter, reserving 2 cups pan drippings. Pour reserved drippings through a wire-mesh strainer into a saucepan, discarding solids. Add 1/4 cup reserved marinade, chicken broth, apple brandy & honey to saucepan, whisking until mixture is smooth. Stir together flour & remaining 1/2 cup reserved marinade; add broth mixture. Bring to a boil, stirring constantly. Reduce heat to low and cook, stirring occasionally, 15 minutes or until thickened. Add salt and pepper to taste. Serve with turkey. Enjoy!

Sausage Biscuits (breakfast or snack)

2 lbs. Owens sausage, regular or hot       2 tbsp milk

8 oz. grated cheddar cheese                   1/4 tsp salt

2 eggs                                                     2 cans Grands Flaky biscuits

Directions:

Cut biscuits in half & press into greased regular muffin tins (for smaller tins, cut in thirds). Brown sausage and drain on paper towels. COmbine with other ingredients, then spoon into biscuits. Bake 20-25 minutes at 350 degrees. They can be frozen-cook in microwave for 1 1/2 to 2 minutes.

Yummy Chili

2 lbs. course ground chili meat                2 boxes Tx. Cattleman's Chili (square box, vacuum packed in refrigerated section)

1 can Rotel                                              2 cans pinto beans

1 lg bottle V8 Juice                                 chili & garlic powder to taste

Directions:

Brown meat & rain. Mix rest of ingredients in large ot with meat. Bring to a boil & then simmer for 20-30 minutes. Serve over rice or crackers. Enjoy!

Taco Bean Soup
1 lb. ground beef or turkey                       1 pkg. Hidden Valley salad mix
1 pkg. taco seasoning mix                        2 15 oz. cans of ranch style beans
16 oz. can of diced tomatoes                  10 oz. can Rotel
17 oz. can of corn

Directions:
Brown meat in large pot and drain. Return meat to pot and sprinkle with salad dressing mix & taco seasoning. Add canned goods & simmer for 20-30 minutes. Enjoy!

Cornbread Casserole
1 lb. ground beef or turkey                      1 can stewed tomatoes
1 can ranch style beans                          1 box Jiffy cornbread mix

Directions:
Brown meat & drain. Mix meat, tomatoes & beans in bowl & pour into a 9 X 13 baking dish. Mix cornbread according to directions (but don't cook) & spread the cornbread on top of the meat/beans mixture (it will spread & cover it completely as it cooks). Bake at 350 degrees for 30 minutes or until cornbread is cooked!

Breakfast Polenta (from weelicious.com)
7 cups water                                           1 13 oz. box instant polenta
1 tsp. salt                                               1/4 cup brown sugar
1 tsp. cinnamon                                     1/2 tsp. nutmeg
3 tbsp. butter (plus more for sauteing)    Accompaniments-maple syrup, honey

Directions:
1. Line a sheet tray with foil and coat with cooking spray.
2. Bring 7 cups of water & salt to a boil.
3. Add polenta in slow stream while whisking continuously to avoid lumps.
4. Turn heat to low & continue to stir with a wooden spoon until polenta thickens, 5-8 minutes (you may add more boiling water as needed to keep the polenta a smooth consistency)
5. Turn the heat off & add brown sugar, spices & butter and stir to combine.
6. Pour onto a sheet tray and spread polenta out with the back of a spoon to cover the tray evenly and cool.
7. Refrigerate the polenta for 30 min. or covered up for 2 days. (Once sauted, the polenta can stay refrigerated for up to a week)
8. Remove the sheet tray from the refrigerator & use cookie cutters to stamp out fun shapes (with your kids).
9. Heat 1 tbsp. of butter in a saute pan over medium heat & cook the polenta shapes for 3-5 minutes on each side or until golden brown.
10. Serve & enjoy with maple syrup or honey.