Turkey Gobble-Up Sandwiches

I found this recipe in a Taste of Home magazine and finally tried it out this year with our leftovers from Thanksgiving. Very good and filling - I think a half an English muffin was perfect!

1 large ripe avocado, peeled and pitted

1 T lemon juice

2 T mayo

2 T sour cream

1/4 t hot pepper sauce

6 English muffins, split and toasted

12 slices turkey breast

12 slices tomato

12 slices cheese (I used Swiss)

12 bacon strips, halved and cooked

Place muffin halves, cut side up, on cookie sheet lined with foil. Mix together avocado, lemon juice, mayo, sour cream and hot sauce till blended. Spread over muffin halves. Layer turkey, tomato, and cheese on top.

Broil on low for 3-4 minutes until cheese is melted and then add bacon to the top of each open-faced sandwich. May broil an add'l minute to get bacon "stuck" to the melted cheese.

Homestyle Turkey

1 turkey (ours was 18 lbs this year)

6 T butter/margarine, divided into six 1 T pats

4 c warm water

3 T chicken bouillon

2 T dried parsley

2 T dried minced onion

2 T seasoning salt (or whatever mix you like - rosemary, garlic, sage...)

Preheat oven to 350F. Rinse and wash turkey. Discard giblets.

Place turkey in roasting pan. Separate the skin over the breast (just cut a little slit) in 6 places, 3 on each breast, and slip a pat of butter in each to moisten the white meat.

In a medium bowl, combine the water, bouillon, parsley and onion. Pour or spoon over the top of the turkey. I like to use a spoon so all the herbs don't wash off the turkey - I think it looks prettier with some on the top. I also pour some into the butter slits. Sprinkle seasoned salt over the turkey.

Bake about 45 min to 1 hour to brown and then cover it with foil. Bake 3 1/2 to 4 hours or until temp reaches 180F.

I strain the liquid into a saucepan, add 2 cups water and enough flour to thicken (4 T or so) and boil to make gravy. You need to dilute with water because otherwise the gravy is salty from the salt and the stock.

Pie Crust

This is an easy crust that I've used when I need a quick crust for quiche or pie.

2 c all-purpose flour

1 t salt

1 c shortening (I use margarine as well)

1/2 cold water

Combine flour and salt. (Easy on the dough setting of my Cuisinart - just pulse till mixed). Cut in shortening - or just pulse again after adding your shortening or margarine. It will mix best if you cut it into smaller pieces as you add it to the mixing bowl. Add the water and mix just until combined. Keeping the fat pieces intact in your dough (not completely pulverized) will hold up your pastry layers and make a flaky crust. If you overmix you will lose that. The crust won't be bad, just not as flaky. Divide dough into half, wrap in plastic wrap and refrigerate. Four hours is ideal but I've often just put it in for the 1/2 hour or so that it took to mix up my filling.

Pork Chops with Dijon Herb Sauce

These are definitely my current favorite way to cook pork. It is such a quick dish and all the family enjoys it! Mmmmm.

from Gina's Weight Watchers recipe blog

1 t butter

4 pork chops, 1" thick, trimmed of fat

1/2 t salt

pepper

3 T onion

3/4 c chicken stock

1 T dijon mustard

2 T fresh herbs (chives, parsley, tarragon - I added some Emeril's Essence, garlic, tarragon, parsley - whatever I have on hand that sounds good)

Heat butter in skillet till melted, salt and pepper the chops, then raise the heat to medium and saute the chops 5 minutes. Turn over and cook till done (150 - 160 F) - about 7 additional minutes. Remove from skillet and keep warm. I just put them on a plate and cover with foil.

Add onions to pan and cook till soft. Add stock and boil ~3 minutes. Stir in mustard, herbs and some pepper. Plate chops and pour sauce over.

Eclair Cake

from my roomie Wendy at WSU

1 8oz tub Cool Whip

2 small boxes vanilla pudding

1 box graham crackers

1 tub chocolate icing

Prepare pudding as directed. Mix in Cool Whip. Layer graham crackers in 9x13" dish. Pour half of pudding mixture on top of crackers in dish. Put another layer of crackers on top of the pudding. Layer again with the rest of the pudding mixture and a final layer of graham crackers. Warm icing in microwave for one minute or until easy to spread/pour. Spread icing atop the top layer of graham crackers and refrigerate overnight.