Making stock from the carcass of a roasted turkey will always give you rich hearty flavor. Adding dumplings brings a light, delicate and delicious way to add more depth to this satisfying bowl of comfort. I like to add cut up veggies and use orzo pasta because it can stand up in the soup without getting too soft or soggy! Here is a meal in a bowl that is so satisfying! Enjoy!
"Coconut cake has a long history in my family. Grandma Etta was famous for hers. You would be woken on Christmas Eve by the sound of Grandma in the back yard beating a whole coconut with a hammer to crack it open. Quite a sight since she was about 90 lbs. She would drain the milk first, use it in the icing and then grate the meat for the topping. My mother still makes hers from a whole coconut as well. Now that I have children, I've taken over the Christmas tradition but have updated my Grandmother's recipe for my busy schedule. I start with a box cake mix, add crème of coconut instead of oil and water and then use pre-shredded coconut. A cake that has the taste and smell of my grandmother and mother's, but easy enough that I actually have the time to do it!" – Ken
Spicy Whiskey BBQ Slider Recipe: Form the meat into miniature patties, 2 lbs should yield 12 patties. Salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove. Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapeños and the barbecue sauce. Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly. Place the patties on individual buns and be sure to spoon extra sauce (with the jalapeños!) over the top of each one before topping with the other half of the bun.
