Turkey Wings & Turkey Stock

These turkey wings are baked, not fried. But super crispy and rich tasting. Then use the leftovers to make the best turkey stock ever… perfect for homemade soup or freeze it ahead for holiday cooking. 

Prep Time : 5 mins

Cook Time : 1 hr

Total Time : 1 hr 5 mins

Ingredients

• 8 Whole Turkey Wings
• 1/4 cup olive oil
• 3 tbsp poultry seasoning
• kosher salt and pepper to pepper to taste
• carrots, onions, celery, parsley, if making turkey stock

Instructions

1. Preheat oven to 375 degrees.
2. Place turkey wings in a large casserole dish or on a baking sheet, keeping in mind that the turkey will release its juices and you don’t want them to run over – so it should be a pan with sides!
3. Brush both sides of the wings with olive oil. Sprinkle with poultry seasoning, salt and pepper. Cover wings with foil and place them in the oven for 30 minutes.
4. Remove wings from the oven, raise the temperature of the oven to 425, remove the foil and put them back in the oven for an additional 30 minutes. This should give you nice crispy wings! Treat these just like you would chicken wings. Toss them in wing sauce, hot sauce, whatever you like. But these are also delicious right out of the oven!!
5. MAKE TURKEY STOCK with the leftover bones and pan drippings! Dump pan drippings, leftover bones, and wing stuff into a slow cooker. Add 2-3 carrots chopped into a few pieces, a quartered onion, a handful of parsley, a piece of celery, or any combination of veggie drawer paraphernalia that could possibly go into turkey stock. (This is an excellent way to clear out the vegetable drawer! I have been known to use carrot tops!) Fill the slow cooker to the top with water, set it on low and let it cook all night. The next morning, turn off the slow cooker and let it cool until you can handle the stock without getting burned. Use a kitchen spider (or a slotted spoon) to remove the large pieces of turkey bones and vegetables. Place a strainer or cheese cloth over the top of your Ball or Mason jar and ladle stock into clean jars. The strainer will remove any leftover bits that you don’t want in your stock. Put the lids on the jars and place them in the fridge or the freezer. The amount of stock you end up with will depend on the size of your slow cooker. I have a gigantic one and put away more than 3 quarts of the most flavorful turkey stock, made from things that I would have otherwise put in the trash. Bring on holiday cooking!! I am ready!

Most people like chocolate. Some absolutely love it. Today’s recipe is a cake full of chocolate flavor.

HOW TO MAKE DELICIOUS CHOCOLATE CAKE ?

ALL YOU NEED IS :

2 cups oatmeal flour.
3 large eggs.
1 cup of milk.
2 tsp baking powder.
1 cup melted butter.
1/2 cup granulated sugar.
1 cup of cocoa powder.
100 g melted dark chocolate.

INSTRUCTIONS :

STEP I:
Preheat oven at 350 degrees F.

STEP-II:
Using an electric mixer, mix all liquid ingredients then add flour, baking powder, cocoa powder, beat for 7 minutes, until creamy.

STEP III:
Bake for 30 minutes.

STEP IV:
To prepare a bright chocolate ganache: Melt 300 g of chocolate cacao and 2 boxes of cream, stirring constantly, add a tbsp melted butter.

STEP V:
Remove the cake from the oven , let it cool for 10 minutes and cut it into 2 equal parts, pour the super creamy ganache on top of each part.
Chill on the refrigerator for 1 h.

Serve it and enjoy it.

These rolls are so smooth and tender and a little sweet and are great for every occasion for which you want some very tasty rolls of yeast. In a wide bowl which is soft enough to quickly stir along with the ingredients, you can begin with butter. The butter will really help tenderize the yeast rolls in this recipe. Apply the butter and one teaspoon of salt to the granulated sugar and then mix it together until it is well mixed. Add two room temperature eggs and these eggs would always add a lot of tenderness and a little bit of chewy to the dinner rolls.

When you make yeast dough, you ought to be really vigilant about the temperature of the milk because you blend the eggs very well with the butter mixture, so add whole milk that is slightly warmed. Yeat also needs a warm temperature of around 110 degrees Fahrenheit, which is a great temperature to enable the yeast. If you go for the liquid a little too hot, you’re going to kill the yeast, so you just have to be careful.

Mix the milk into the mixture and then add the flour into the mixture in batches and you will still need about two teaspoons of dried yeast in the cup, as certain recipes ask you to, you don’t even have to hydrate the yeast. Stir all together until it begins to shape your dough. You can transform the dough onto a work surface and start kneading it by hand, but you can probably do this if you have a stand mixer.

Take the end that is the farthest away from you and fold it in half if you knead by hand, then use the heel of your hands to rock it away from you and begin the folding process in half and knead it until you have a really smooth elastic dough. Place the dough in an oiled tub, cover it with a wrap of plastic and let it rise until it is about twice the size, which takes about an hour.

Place the dough on a lightly floured surface and split the dough into parts of the roll until it has risen. Take and roll each piece of the cut dough into a ball, then cover it and let it rise for the second time. Here you have two choices, you can let them rise at room temperature then bake them after rising or you can place them overnight in your refrigerator and let them rise overnight slowly.

When the rolls have stopped rising and are soft and puffy, clean them with an egg wash and then bake them in a preheated oven of 375 until they are golden brown. Serve them with whatever meal they choose.

Components;

Unsalted butter, 6 tbsp (85 gr), room temperature
Granulated sugar for 1/4 cup (50 gr)
1 teaspoon of kosher salt
2 big eggs, temperature in the room
1 cup (237 ml) of whole milk, mildly hot (approximately 110 F, 43 C)
4-5 cups (480-600 gr) all-purpose unbleached flour
1 box (7 gr, 2 1/4 tsp) of active dry or quick-rise yeast yeast

The instructions;

Stir the butter, granulated sugar , and salt in a large mixing bowl until well mixed.
Add the eggs and whisk until they are mixed into the mixture. At this stage, the mixture would look curdled.
Lightly heating up the milk. Usually, I steam it in the microwave for about 30 seconds. It should be barely warm and not sticky to the touch.
When added, stir the milk into the mixture.
In the dish, add 4 cups of flour and the yeast packet and stir to mix. If required, save the 5th cup of flour to add when kneading the dough.
On a finely floured work surface, turn the dough over and knead it by hand for approximately 10 minutes, until smooth and elastic. Alternatively, you should knead it at medium-high speed for around 8 minutes in a stand mixer with your dough hook.

Send the dough to a mixing tub, and cover it with plastic wrap.
The dough needs to rise (ferment) until about double in size at this stage. You can do this at room temperature, and if you have used rapid rise yeast, it will take about 45 minutes or about 90 minutes if you have used active dry yeast. You should refrigerate the dough directly after kneading it and allow it to slowly rise for 12-24 hours in the refrigerator if you want to shape the rolls the next day.
Push softly down the center of the dough after the dough has risen, to push all the gas out of it. Turn it out and uniformly split it into 12 or 16 parts on a finely floured work surface.
Shape the rolls into a smooth piece of ball dough and put the rounded rolls on a sheet pan lined with parchment or in a baking dish of 9 “x 13” (23 x 33 cm). In plastic tape, protect the rolls.

It is necessary to raise the rolls a second time (proof) until they are around double in size. To bake them the same day, you can test them at room temperature, or you can evidence them overnight in the refrigerator.
If you use rapid rise yeast, the rolls will take about 45 minutes at room temperature and will take about 75-90 minutes if you use active dry yeast.
Preheat the oven to 375 F (190 C), then wash the rolls with an egg wash (1 egg whisked with 1 tbsp of water) to give them a cool glow after they have been cooked.
Bake the rolls in the oven on the middle rack until golden brown, about 15-20 minutes.
Using melted butter to clean the baked rolls and sprinkle with some flaky salt if desired.

Enjoy

We found this recipe in my old recipe’s notebook while searching for a quick, simple recipe to make the day: Pineapple Coconut Snowballs. Just three ingredients, very clear, sure to be easy, and it’s incredibly delicious. I used my tiny cookie scoop to drop balls and some sliced pecans into the coconut that we used on a few of them. We rolled them in the paint and they went into the refrigerator. Just how easy you can get! 

Before serving, they need to cool for at least 5 hours, but they need to be made ahead and because of the cream cheese should be kept in the refrigerator.

INGREDIENTS:

• 1 medium can [8oz] Of crushed pineapple, I drained well,

• 1 PKG.Of [8oz] Of -softened-cream cheese.

• 2  CUPS. And half Of the flaked coconut.

INSTRUCTIONS: 

• Step 1: Using a fine strainer to push as much juice out as possible while draining the pineapple. This makes the combination a little firmer and smoother.

• Step 2:Place the cream cheese and pineapple in a medium bowl. And

mix thoroughly.

• Step 3: Cover them, and for 30 minutes refrigerate in the fridge.

• Step 4:Roll the combination to make 1“ balls, Then roll them in flaked coconut.

• Step 5: It’s better to refrigerate the balls overnight but if you want to serve them immediately let them in the freezer for around 5 hours.

Save this easy recipe to make it later!

Fed up of mold coming back time & time again ? The most common type of mold found in homes is mildew, which is a surface appearance that multiplies in warm and damp places, such as bathrooms, damp fabrics and stores in the basement, and the mildew initially appears in the form of a gray or white colony and then turns brown or black if it remains For a long time, and if there is a clear musty smell in the house, this means that the concentration of mildew is high, which may come from damp-filled walls, towels or carpets, and here the necessary measures and methods must be taken to get rid of mold naturally.

Ways to get rid of mold naturally Mildew may have an ugly appearance and pose a threat to the health of the home, so it must be completely and professionally disposed of, using the materials necessary to prevent it from appearing again, and these are ways to get rid of mold naturally.

++ Identify areas affected by mold, because growing mold in the house leads to serious health problems, and wood furniture is removed. Wear nonporous gloves on hands during the cleaning process, to prevent skin and skin irritation.

++ Fill a spray bottle with natural white vinegar without diluting it with water, and make sure to fill a sufficient amount to cover the surface to be cleaned. Spray vinegar over the entire affected area.

++ Leave the vinegar on the surface for at least an hour to kill the mold, and then rub the area with warm water and a cleaning brush, while continuing to dip the brush with water during cleaning.

++ Wipe the area that was cleaned, using a clean towel and warm water, and then leave the area to dry with adequate ventilation.

++ It is possible to mix white vinegar with baking soda in the same spray can, to enhance the strength of the product and permanently kill mold, but it is not recommended to mix vinegar with chlorine, as this creates toxic and dangerous fumes.

Preventing mold in the home Preventing mold from multiplying in the home is very important to the health and safety of people, household furniture and its general appearance, because mold negatively affects the purity of the air in the home, and preventing it is not a difficult task.

++ Control of humidity: As humidity is the appropriate environment for the growth of mold, so the house must be kept dry permanently.

++ Opening the windows during the shower: To prevent the accumulation of moisture and dew on the bathroom walls, and upon completion of the shower, dry the walls and the basin with a dry mop, and this process is done after each shower.

++ Do not ignore wet clothes: so that wet clothes do not leave for a long time without spreading them, and do not hang them before making sure that they are completely dry.

++ Treatment of standing water: Spills and floods should be cleaned up immediately, whether on floors, furniture, carpets, bedding or inside walls.

INGREDIENTS:
2/3 cup warm water (110 degrees)
2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup all purpose flour
1 cup bread flour
1 teaspoon salt
2 tablespoons olive oil for the bowl

INSTRUCTIONS
1 Combine yeast, sugar and warm water together in the bowl of a stand mixer. And let set for 5 minutes, the mixture will get foamy.
2 Add in flour and salt.
3 Attach the dough hook and turn the mixer to medium speed. Mix until the dough starts to come together.
4 Reduce the speed to medium-low and beat for 5 minutes until a ball forms. Turn the dough into an oiled bowl.
5 Cover and let rise until doubled. About 35 minutes.6 Use a rolling pin to roll into a circular shape. Place it on a pizza pan and continue stretching the dough until it covers the pan.
7 Use a fork to pierce the dough all over. This step is optional but it will prevent bubbles from forming as the pizza cooks.
8 Top with your favorite toppings! And bake at 430 for 15 – 20 minutes or until golden brown.

Enjoy

There’s a key to these cookies, or should I say a surprise? Hidden in each cookie is the Kiss of Hershey! You will never know by picking up one of the cookies coated in sugar from these confectioners, but certainly, there is a chocolate surprise in each one! 

I am a huge fan of surprises, especially when they come in the form of dessert. You think there’s one thing you’re having, and then, surprise! It’s better than you thought, it turns out. That is what these cookies do, precisely.

YOU’LL NEED: 

– 3 C.Of powdered sugar.

– 1 PKG.Of Hershey’s Kisses.

– 1+3/4 C.Of All-purpose flour.

– 1 C.Of softened butter.

– 1/2 C.Of sugar.

– 1 C.Of chopped Pecans.

– 1 TSP.OF Vanilla EXTRACT.

DIRECTIONS: 

–STEP 1–Combine the butter, sugar, and vanilla in a cup, and cream until smooth.

–STEP 2–Add in the pecans and flour and whisk until mixed properly.

For around 45 minutes, put the dough in the refrigerator to cool.

–STEP 3–Line 2 baking sheets with parchment paper while the dough is chilling, then cut the wrappers from the Chocolate Kisses.

–STEP 4–Once the dough is chilled, remove it from the refrigerator and use around a tablespoonful of dough, roll it in your palms gently, and push in the middle.

–STEP 5–In the middle of the cookie dough, place a chocolate kiss, and draw the dough up around the sugar.

To shape a ball, roll the dough gently and place it on the parchment paper.

Continue until you have all the dough used.

–STEP 6–Place the cookie sheets for 15 minutes in the oven at 375 degrees, until the bottom edges of the cookies are golden brown.

–STEP 7–Remove from the oven the cookies, and allow them to cool until they are just hot.

–STEP 8–Cover the counter with a clean piece of parchment paper and put the powdered sugar in a bowl.

Place a little bit of powdered sugar on the parchment paper where each cookie is placed.

–STEP 9–Roll them in the powdered sugar in the bowl while the cookies are only sweet, then put them on the powdered sugar on the parchment paper to keep them from sticking.

–STEP 10–Let your cookies cool totally before serving. Then enjoy them!!

This Simple Chocolate Cake is wonderfully moist

and so delicious with a chocolate fudge frosting.

So Yummy and easy to make… follow the directions!

Ingredient:

Mass:

1 tablespoon (soup) baking powder

1 cup of chocolate powder

2 cups flour for all use

1 cup (tea) sugar

1 cup (tea) milk

5 eggs

Filled & Coating:

3 tablespoons (soup) powder chocolate

1 tablespoon (soup) margarine

Grated coconut or granulated chocolate or

chopped nuts or chocolate sparks to cover

1 can of milk cream

2 cans of condensed mil

Cake moisture syrup

2 tablespoons (soup) powder chocolat

1 cup of mil

1 cup of wate

Preparation mode

Dough

Beat the egg whites until they are stiff, add eg

yolks one by one, the sugar, and continue beating

Then milk very little by little, turns off and sift flou

and chocolate over the dough and stir gently

Finally, put the yeast and mix, the dough must b

taken well and look soft as foam, so put the mil

gradually so you don’t miss the poin

Place in a pan (approximately 26 x33 cm or 30 c

in diameter) oiled and flour (if you prefer to greas

the pan and sprinkle chocolate powder, replacin

the flour, so the cake is darker).

Bake in a medium oven, until a toothpick, will

come out clean, approximately 15 minutes,

depending on the oven.

Filled:

Carry medium / low fire in a pan: condensed milk,

chocolate powder, and margarine until it comes

out of the pan (brigadeiro point).

Wait for it to cool and add the cream gradually and

stir until it’s very creamy and easy to mix so much Propagation

Syrup:

Mix everything and cook high until it’s halfway

down.

the century, Cut the cake into 2 parts soak with

syrup and fill and cover with brigadeiro filling.

Sprinkle with grated coconut or nuts or granulated

chocolate or shave and serve.

Enjoy

One of the best things about this 365-day blog is that I can do things I don’t usually do. How to clean the floor.I clean the floor, but not as often as I should. I hate playing, oh!On the lower floors, I now have a thicker floor cleaner that can reduce dirt.The kitchen is not that bad. I love parquet floors because a damp paper towel will do the job most of the time. But the bathrooms?I live in a man’s house.Anyone with children knows the smell of a boy’s bathroom. I swear it’s on the wall. “I can scrub all surfaces and wipe the floor with my hands and knees, and still walk around the house like an Oscar Grouch version of the Glade plug-in.

This recipe is for tough cleaning like in a commercial kitchen.

Designed as a grease
cutter.But my appreciation for reviews is that someone wrote “it smells great” in the description.Why use expensive chemicals when they are not needed?Seriously, my bathroom smells very good because the floor looks clean.

Ingredients :

• 1 ½ lbs Ground beef
• 1 Cup Chopped onion
• 3 oz Cream cheese
• 1 Packet Taco seasoning
• 1 Can Green chilis
• 2-3 Cups Fritos corn chips
• 1 Cup Shredded taco blend cheese
• 1 Chopped Roma tomato
• 1-2 Cups Shredded lettuce
• Salsa and sour cream for garnishing

Cooking Instructions:

Start by preheating your oven to 350°F (175°C).
In an oven-safe skillet, combine the ground beef and chopped onion. Cook this over medium-high heat until the beef is thoroughly browned and the onions are tender.
Next, incorporate the taco seasoning, green chilis, and cream cheese into the skillet. Continue to sauté until the cream cheese fully blends in.
Layer the skillet’s mixture with corn chips followed by the shredded cheese.
Bake the casserole in the preheated oven for 20 minutes.
Once done, remove the skillet from the oven and sprinkle it with shredded lettuce and chopped tomato.
Add the finishing touch by garnishing with salsa and sour cream as per your preference.
Enjoy your Stroll-In-Your-Mouth Taco Bake!

Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.

Buttermilk Pie is my nominee for this year’s perfect party dessert awards. It’s outrageously easy to make, the filling is luxuriously sweet and creamy on the inside with a lightly crackled sugar top, and despite being an old-fashioned, classic Southern recipe, it doesn’t receive the notoriety it deserves.

A sweet simple traditional Buttermilk Pie made with wholesome natural ingredients with minimal effort and time. For an extra special treat serve with fresh whipped cream.!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :

1 3/4 C. sugar
1 stick unsalted butter (1/2 C.) room temp.
3 large eggs
1/4 tsp. vanilla extract
pinch of salt
3 T. all purpose flour
1 C. buttermilk
1 9″ pie shell, unbaked

Directions :

Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow).
Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.