Cran-Orange Relish

12 oz bag cranberries
1 c sugar
1 c orange juice
orange zest
1 orange, supremed and diced
3/4 c walnuts, toasted

Combine first four ingredients in a saucepan over medium heat until thick. Take off of the heat and mix in last two ingredients. Chill before serving.

*Mixing leftover relish with softened cream cheese turns this into a great spread for leftover turkey sammies!

Raw Cranberry Relish

2 c sugar
1 whole orange, cut in quarters
1 bag cranberries

Dump in a food processor and chop until combined!

Good Eats Turkey

Our 2011 Thanksgiving feast in Colorado

1 14-16 lb frozen young turkey

FOR THE BRINE:
1 gallon vegetable stock
1 c kosher salt
1/2 c packed light brown sugar
1 T black peppercorns
1 1/2 t allspice berries
1 1/2 t chopped candied ginger
1 gallon heavily iced water

FOR THE AROMATICS:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 c water
4 sprigs rosemary
6 sage leaves
Canola oil, for coating

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:
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 or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

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. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Ranger Cookies

I adapted this recipe from the Better Homes & Gardens cookbook. I was looking for a good oatmeal cookie recipe that I could add dark chocolate and shredded coconut to. I think any "add-ins" can be used (nuts, dried fruits, chocolate, etc) totaling 2 or 3 cups to keep the dough's consistency right.

1/2 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
1/2 t baking powder
1/4 t baking soda
1 egg
1 t vanilla
1 1/4 c flour (I used my home-ground wheat flour)
1 c rolled oats (I used a 9-grain mix)
1 c shredded coconut
1/2 c dried cranberries
1/2 c dark chocolate chips (I used Dove's single origin chips)

Preheat oven to 375. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined. Beat in the egg and vanilla. Add the flour. If you don't think your mixer can handle it (my 6-qt Kitchenaid does just fine) use a wooden spoon to stir in coconut, cranberries, and chocolate chips (or whatever add-ins you're using).

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 8 minutes or until edges are golden brown. Transfer to a wire rack; cool. Makes about 32 cookies.
And of course, the cutest taste-tester/helpers ever:

Garlic Butter Spread

During high school I worked at a not-to-be-named take and bake pizza chain ;) The garlic butter they spread on the cheese bread is so yummy! Now that I live in Houston, where this pizza chain is nowhere to be found, I had to break out my Top Secret recipe to get my fix.

1 c butter, softened
1 T minced garlic
1/4 c grated parmesan cheese
1 T garlic salt
1 t italian seasoning
1/1 t ground black pepper
1/4 t ground paprika

Combine in a small bowl, mix until smooth. Refrigerate. Serve on bread or cook your chicken/steak/shrimp in it!

Jodi's Broccoli Salad

6 c broccoli, broken into bite size pieces
1 lb bacon, cooked and crumbled
1 small red onion, finely chopped
2 c shredded mozzerella cheese
1 c sunflower seeds
1 c dried cranberries

Dressing:
3 T apple cider vinegar
3/4 c sugar
1 1/2 c mayonnaise

Toss all salad ingredients together in a large bowl. In a small bowl (I usually use a liquid measuring cup), combine vinegar and sugar. Stir until dissolved, then add mayo. Whisk until smooth, then pour over salad. Toss and serve. This is best eaten the same day it is made. If you save it and refrigerate it, the dressing makes the bacon soggy.

Mike's Kimchi Burgers

1/2 cup drained kimchi, chopped finely
1 1/2 teaspoons soy sauce
1/4 teaspoon pepper
1 lb ground beef or ground turkey
4 hamburger buns or leaf lettuce to wrap around burger

Combine ground beef, kimchi, soy sauce, and pepper. Form into patties (about 4). Grill or pan fry. Serve!