Turkey and Cranberry Sliders

INGREDIENTS:

• 3 c turkey, cooked and diced
• 1 can cranberry sauce
• 1 c mozzarella, shredded
• 1 ½ c gravy (leftover or prepared packet)
• ½ c butter
• 2 tbsp sesame seeds
• 1 dozen Kings Hawaiian Rolls

DIRECTIONS:

• Preheat oven to 300 degrees
• In a pot, combine the turkey and gravy. Bring to a boiling and then set aside.
• Cut the bread rolls in half HORIZONTALLY, keeping each roll connected. Set top aside.
• Taking a few tablespoons from the 1/2C, butter the top of the bottom portion of rolls
• Spoon the turkey and gravy over the buns, being sure to get as far to the edge as possible
• Spoon the cranberry sauce over the turkey ensuring good coverage over the entire buns
• Sprinkle the shredded mozzarella on top of the cranberry sauce.
• Replace the tops of the buns
• With the remaining butter, melt it and then brush it over the very tops of the buns.
• Sprinkle with sesame seeds.
• Bake in the oven for 12– 15 minutes.
• Remove from oven and cut each slider individually and serve!

From whence it came: Thank you Pinterest! For changing my life and helping me find so many delicious recipes! This one comes from Tammilee Tips! She posted it, I pinned it then tried it and here it is on my little blog!

Why it's blogable: These sliders are so delicious! I made them for a party and they were really easy and super tasty.  They're like Thanksgiving on a bun - yum!

Cook's tips: As each oven is slightly different, keep an eye on the buns. The main objective is to have the cheese melt so when it’s entirely melted, you can remove them from the oven! I didn't have leftover turkey so I used turkey lunch meat from the deli counter and I used packaged gravy.  I also used extra cheese because - why not?  I'm making them for Christmas and I'm going to add stuffing.  My mouth is watering just thinking about it!  

Hope you enjoy stirring it up! 

Cream Puffs

Cream Puffs
1cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

Preheat oven to 400 degrees F. Grease a baking sheet. 

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool.

Filling

1 box instant vanilla pudding (5.1 oz)

2.5 cups milk (I use whole milk)

1 container cool whip (8 oz)

Mix dry pudding with milk. Let set in refrigerator for 10 minutes. Gently stir in cool whip.

Frosting

In a bowl mix:
1 box powdered sugar
1/2 c. cocoa powder (more for darker chocolate frosting)
1 cube softened butter
1 T. vanilla (yep, that's right, a whole tablespoon!)
Enough milk to make the proper frosting consistency. Add the milk slowly because you don't need much.

From whence it came: Better Homes and Gardens gets the credit for this all time favorite cream puff recipe. Yep, that red and white checkered cookbook is where I found this beauty! Just about everybody in the world has this cookbook in their kitchen, including me!

Why it's blogable: Every time, and I do mean every time I made these cream puffs people go nutso. They are always a huge hit! My newest SIL is a big time fan! And my mom loves them mucho! If you want to wow folks, this recipe it the ticket!

Cooks tips: You can make the cream puffs smaller if you'd like.  I have made up to 20 per batch, and that's still a great size. To fill them you have a couple of options. You can cut off the tops, clean out the centers, fill then replace the tops. Or, you can use a pastry bag and tip to just squirt the filling into the top or side of the puff. The second way is faster but either way is great. For the frosting, I fill a ziplock baggie with frosting, clip of a tiny corner, and then just pipe it onto the puff. You can use a pastry bag if you prefer or you can just frost them like a cupcake.

This recipe is not difficult. In fact, it's pretty fool proof. They always turn out great. Check them after about 20 minutes to make sure they're not baking too fast. I only baked mine for about 25 minutes but we live in a higher altitude and things tend to bake more quickly here.

Make these for those you love! Make them for that church pot luck or work party. People will be so impressed, and you'll feel really proud of yourself.

Hope you enjoy stirring it up!

Perfect Pot Roast

INGREDIENTS: 
1 (4-5 pound) beef roast - any type will do
1 (1 1/4 oz) package brown gravy mix, dry
1 (1 1/4 oz) package Italian salad dressing mix, dry
1 (1 1/4 oz) package ranch dressing mix, dry
1/2 c. water

DIRECTIONS:
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end if you'd like.

From whence it came: My fabulous daughter-in-law shared this recipe with me. Actually she did better than that, she made it for me. This girl who stole my baby boy right out of my arms can really cook! And bake! And she's even better at spoiling my boy than I was. She is a gem, and her pot roast recipe is almost as wonderful as she is!

Why it's blogable: This is the best pot roast I've ever made. It turned out so tender and the flavor is over the moon! I made it exactly as the recipe says except I didn't add veggies at the end, instead I made mashed potatoes and roasted glazed carrots. When the roast was finished cooking the juices that were in the crock pot made super yummy gravy. The Spy was crazy about this roast so it will now become a staple in our house. And it couldn't be easier to make!

Hope you enjoy stirring it up:

Here's a pic of my DIL who I love so much - on the day she stole my baby away from me:

Every mommy prays her baby will find a girl like Sydney!
She is kind, helpful, fun, funny, caring, patient, loving and basically perfect for my Pookie!