Feather Rolls

Ingredients:

2 packages of yeast

1 ¼ cup warm water

½ cup sugar

½ cup shortening

3 eggs

2 teaspoons salt

4 ½ cups flour

Method:

In a small bowl combine ¼ cup warm water and yeast. Set aside. In a large bowl combine the sugar, shortening, eggs, salt, and remaining 1 cup water, mix well. Add 2 ½ cups flour, mix until smooth. Add yeast mixture and remaining 2 cups of flour, mix well. Dough will be very sticky. Rise for several hours, until doubled in size. (It may not rise quite doubled so just let it sit for a while). Punch down, cover and refrigerate overnight. 3 hours before cooking, separate dough into three sections. Roll out one section at a time, to about ¼ inch thick. Cut circle into eight pieces. Roll up each triangle to form a crescent. Place on a greased cookie sheet. Repeat with other sections. Let rise. Bake at 400 degrees for 10-15 minutes, or until golden brown. Enjoy!

Candied Yams

Ingredients:

5-7 yams

1 stick butter

1 bag mini marshmallows

Brown sugar

Method:

Preheat oven to 350 degrees. Place yams in a large pot (in batches if necessary) cover with water. Bring to a boil and cook until fork tender. Let cool. Remove the skins. Dice in about 1 inch cubes. Place in a 9x13 baking dish. Sprinkle generously with brown sugar. Cut butter in cubes, dot around on top of brown sugar. Next, layer on the marshmallows, using about ¾ of the bag. Bake for 25-30 minutes or until hot and bubbly and the marshmallows are nicely browned. Enjoy!

Fruit Salad

Ingredients:

Red grapes

1 apple

2 bananas

2 small cans mandarin oranges

2 kiwis

1 pomegranate

Dressing:

1 cup vanilla yogurt

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon orange juice

Method:

In a small bowl mix together all dressing ingredients, set aside. Slice the grapes in half. Add to a medium bowl. Peel and slice bananas, add to bowl. Chop apple, add to bowl. Add drained mandarin oranges to bowl. Peel and slice kiwis, add to bowl. Pour dressing over the fruit, starting with half and adding more if needed. Sprinkle with the pomegranate seeds. Enjoy!

Thanksgiving Turkey

Ingredients:

1 turkey, thawed

1 stick butter, softened

1 lemon

1 orange

1-2 sprigs fresh rosemary

10-12 fresh sage leaves

Salt

Pepper

Paprika

Method:

Preheat oven to 325 degrees. Pull out the giblets and neck of the turkey. Using cool water, rinse out the cavity and outside of the turkey, pat dry with paper towels. Rub the butter around the whole turkey, covering all the skin. Slice the lemon and orange it fourths. Place the rosemary and sage leaves inside the cavity of the bird. Squirt ¼ of the lemon and ¼ of the orange over the turkey. Place all pieces of the citrus inside the cavity. Sprinkle with salt pepper and paprika. Cover turkey loosely with foil; remove foil 30-40 minutes before it’s done to brown. Cook according the packaging directions, depending of size of bird, takes anywhere from 3-5 hours. To test for doneness insert a meat thermometer into the thigh, not touching any bones, a done turkey is 180 degrees f. Once the turkey is fully cooked remove from the oven, cover with foil for 25-30 minutes. Remove foil and carve. Enjoy!

Banana Chocolate Chip Pancakes

Ingredients:

2 large, ripe bananas

1 cup pancake mix

1/3 cup milk

2 tablespoons oil

2 eggs

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1 cup milk chocolate chips

Method:

Mash the bananas in a small bowl. In a medium bowl combine the pancake mix, milk, oil, eggs, nutmeg, and cinnamon, mix until just combined. Stir in mashed bananas. Gently stir in the chocolate chips. Cook on a hot griddle or skillet until browned on each side. Serve with sliced bananas, chopped pecans, and homemade syrup. Enjoy!

Homemade Syrup

Italian Pasta

Ingredients:

1 package spaghetti noodles

2 packages Italian dressing mix

2 tablespoons olive oil

1 head broccoli

1 medium zucchini

2 tomatoes

Method:

Cook spaghetti noodles according to package direction. Meanwhile chop the broccoli into small florets, add them to the boiling pasta about3-5 minutes before the spaghetti is done. Drain. Chop the zucchini and tomatoes in bite size pieces. In a small sauté pan cook the zucchini, until tender. Place the pasta and veggies into a large bowl. Add the Italian dressing mix and the olive oil. Toss to mix. Enjoy!

Chili

Ingredients:

1 pound ground beef

2 cans beans (any variety)

1 can diced tomatoes

5 cups chili sauce

1 jalapeno, seeded and chopped

¼ teaspoon paprika

¼ teaspoon crushed red pepper flakes

¼ teaspoon freshly ground pepper

¼ teaspoon salt

Method:

In a large pot on medium high heat cook the ground beef until browned and crumbly. Drain fat. Return to pan (or put in a crock-pot on low). Drain and rinse the beans, add to the meat. Add the diced tomatoes and chili sauce, stir to mix. Add remaining ingredients and stir. Bring to a boil, cover, reduce heat and simmer for several hours. Enjoy!