Turkey Meatloaf!

1/2 c. oats
1/4 c. milk
1 onion, diced
1 lb. ground turkey
1 egg, beaten
1 t. black pepper
1/2 t. cayenne
2 t. Worcestershire sauce
1/4 t. ketchup


Soak oats and milk for a few minutes.  Add the rest of the ingredients and mix in a large bowl.  Press into a loaf pan and top with additional ketchup.  Bake at 350 degrees for 1 hour.

Cornbread Muffins!

1 c. flour
1 c. cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. sugar
15 oz. creamed corn
2 eggs
1/2 c. milk
1/4 c. canola oil

Whisk flour, cornmeal, baking powder, baking soda, and sugar. In a larger bowl, mix corn, eggs, milk, and oil. Add dry ingredients and stir until just combined. Grease muffin tin and fill 3/4 full with batter. Bake at 425 degrees for 16 minutes. Makes 12 muffins.

Tyler's Chicken Riggies!

Call him for his secret recipe: 315-269-4253

Pumpkin Cheesecake Bites!

16 cupcake liners
cooking spray
16 small gingersnap cookies
2 pkg. (8 oz. each) neufchatel cheese, softened
1/2 c. sugar + 1 t. sugar
1 1/2 T. flour
1 T. vanilla extract + 1 T. vanilla
1/2 t. salt
2 large eggs
1/2 c. pumpkin puree
1 t. cinnamon

Coat liners with cooking spray and place a gingersnap in each.  Beat cream cheese, sugar, flour, vanilla, and salt until smooth.  Beat in eggs, one at a time.  Mix 1/2 c. of batter in a separate bowl with pumpkin, cinnamon, and an additional 1 t. vanilla and 1 t. sugar.  Divide cream cheese batter over gingersnaps.  Top each with pumpkin batter.  Swirl batters with a butter knife.  Bake at 300 degrees for 18 minutes or until just set.  Cool completely and refrigerate 4 hours or more before serving.

Creme Brulee!

2 c. heavy cream
1 t. vanilla
1/2 c. sugar, divided
3 egg yolks

In a small saucepan, heat the cream and vanilla to a simmer.  Remove from heat and let sit for 10 minutes.  In a bowl, whisk together 1/4 c. sugar and yolks until they are a pale yellow.  Whisk cream into the egg mixture and pour into 4 ramekins.  Place dishes in a large baking dish.  Pour boiling water into the baking dish so that it comes halfway up the ramekins.  Bake for 35 minutes at 300 degrees or until custard is firm but still wiggles.  Chill for an hour or overnight.  Let custard sit out for 30 minutes before topping with 1/4 c. sugar.  Broil for 5 minutes or until sugar melts and bubbles.  Let sit for several minutes and serve at room temperature.

Caesar Salad!

1 head of Romaine lettuce, chopped
3 slices of bread, cubed
1 T. butter
1 T. oive oil
1/2 c. shredded Parmesean

For dressing:
1/2 c. plain yogurt
2 T. olive oil
2 T. white vinegar
1 t. black pepper
1 clove garlic, minced
1 t. dijon mustard
1/2 lemon, juiced

Melt butter in a small saute pan.  Add bread cubes and toss for a minute.  Transfer bread cubes to a small sheet pan and toast in a toaster oven for 5 minutes.  Toss with olive oil.  Whisk together dressing and toss with chopped Romaine.  Top salad with croutons and Parmesean.

Thanksgiving Bowl!

1 turkey tenderloin
3 c. diced squash
8 oz. sliced button mushrooms
2 T. balsamic vinegar
1 t. nutmeg
2 sprigs of rosemary
2 sprigs of thyme
1 c. wild rice
4 c. cranberries
3 T. sugar
2 c. corn
2 c. gravy

Roast tenderloin in a 350 degree oven for a total 70 minutes.  After 30 minutes, add squash and mushrooms to the baking sheet, topped with balsamic and spices.  Meanwhile, simmer rice in a small saucepan with 1 3/4 c. water for 45 minutes.  Simmer cranberries with 1 c. water and 3 T. sugar for 10 minutes.  Heat corn in a saucepan or microwave.  Heat gravy in a saucepan or microwave.  Spoon wild rice into a bowl and top with sliced turkey, squash, mushrooms, corn, cranberry sauce, and gravy.