Good morning and welcome to the first day of the Creative Cuts & More Mega Recipe Blog Hop! We have 24 designers who will be creating wonderful pages to inspire you. Plus we all will be sharing some of our own delicious treasured family recipes. You should have arrived here from Kendra's blog. If not, I wouldn't want you to miss her wonderful project and recipes along with all of the participating designers' work so please make sure that you begin at the Creative Cuts and More blog to enjoy everyone's creations!
As part of the celebration, CC&M will be having a great sale! For the next six days, they will offer 20% off the entire store! But act quickly...it is only for six days, and this sale will end on November 14th! Make sure you enter this code: recipebloghop2009 during check out to receive this fabulous discount!
As a continuing part of the celebration, CC&M will also be giving away great gifts! Each day a kit will be given away. Here's what you'll need to do: go through the blog hop and leave a comment for reach of the great designers. After you have finished the blog hop, return to www.diecutdiva.com and instead of leaving a comment, you need to share a recipe to have a chance at winning the kit! Share the recipe on your blog and link it back and get another chance to win the kit! When you do so, you'll also be helping us make this a great recipe swap, too!
Make sure you keep reading until the end of this post because I have a special treat for all of you that I will be giving away, too!
Today I will be sharing some of our family's favorite recipes featuring the 8”x8” Treasured Family Recipes Kit (click on the kit photo to go to the Creative Cuts and More store to purchase the kit).
I've been wanting to have a place to keep our recipes for a long time now, and this kit has made it possible for me to do that. The kit contains all the cardstock, patterned papers and embellishments you need to make your own family recipe book, and let me tell you...it was delightful making these pages! This is the cover of my recipe book:

I love the fact that the cover has a circular opening becuase it gave me the opportunity to create a shaker box element. I adhered a piece of transparency to the cover before adding the patterned papers and embellishments. Then I turned the cover over, filled the space with some Martha Stewart mica flakes and then enclosed that with another piece of transparency. This makes it possible to see the paper from the first page through the opening in the cover. Finally, I added the rhinestones and glittered paper from my stash to the chipboard letters that were included in the kit.
Since Thanksiving is coming in a few short weeks, I thought I would share my turkey brining recipe. I had never heard about brining a turkey until five years ago. I had been reading a book called CookWise by Shirley Corriher and she explains within the book why brining produces such a moist, tender turkey. Well, I decided to try it that year for Thanksgiving, and that turkey turned out to be the best we had roasted until then! Even my sister-in-law and her mom, who joined us, loved it and they still remember how delicious it was (right, Mickie? ;-D).
Here's the page that I created for the brine recipe:
The brown cardstock pocket was created by stitching the cardstock to the patterned paper so that I could place the recipe card into it. Here's the actual recipe:
Turkey Brine1 cup kosher salt
1/2 cup brown sugar
5 bay leaves
2 tablespoons black pepper corns
1 tablespoon garlic powder
1 tablespoon dried rosemary
1 tablespoon rubbed sage
1 tablespoon coriander seeds
1. Dissolve brine in 2 quarts of boiling water. Once it is dissolved, add in 1-2 quarts more water (depending on the size of your bird).
2. Allow brine to cool to room temperature (you can add some ice cubes to the brine to speed this process). Place your turkey in a couple of large roasting bags (double bag it) and pour brine over the turkey making sure the cavity is filled. Tie the bags shut and place the turkey in an ice cooler filled with ice overnight (for at least 12 hours).
3. Discard brine after removing turkey. Rinse the turkey inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
To roast:5 tablespoons unsalted butter, softened
3 tablespoons unsalted butter, melted
1/2 teaspoon ground black pepper
1 cup white wine, chicken broth or water
1. Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin.
2. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
3. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
4. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the internal temperature reaches 170 degrees F for turkey breast meat and 180 degrees F for turkey thigh meat. Remove the turkey from the oven. Let stand 20 minutes before carving.
Another family favorite is the following hearty soup recipe which uses the left over Thanksgiving turkey:
This page also has a pocket that holds the following delicious recipe:
After Thanksgiving Turkey Soup
1 leftover turkey carcass
3-4 bay leaves
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper
1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Add bay leaves and bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
To thank you for taking the time to visit, I will be offering the following RAK:
This RAK includes:
A Martha Stewart Embossed Scallop border punch
A package of 16 glitters from Doodlebug
Package of Prima felt matties
Heidi Swapp Gel flowers
Basic Grey Gypsy 6"x6" paper pad
Doodlebug paper frills
Assortment of ribbons and buttons
In order to have your name added to the drawing, simply subscribe to my blog (enter your email address into the subscription box located in the sidebar on the left) and leave a comment letting me know that you've done so. If you already receive the Feedblitz notifications whenever my blog is updated, just leave a comment, and I will verify that your email address is on my mailing list. The deadline to leave a comment for the RAK drawing is next Monday, November 16th, 2009, at 11:59 p.m. I will announce the name of the randomly chosen winner on my blog next Tuesday, November 17th.
I hope you've enjoyed your visit to my blog today! Now it's time to visit
Holly's blog to see the pages she's created and the recipes she'll be sharing with you today!
One last note...be sure you check back at
www.diecutdiva.com tomorrow for the Holiday Treats Apron Recipe Kit Blog Hop! There will be 24 designers who will be showcasing their great creations and sharing holiday treat recipes!