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Making your first turkey?  You can't go wrong with this easy-to-follow recipe that gives you step by step instructions that ensures beautiful and flavorful results.  This is a recipe you'll rely on year after year.

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Nutritional Information

Calories    858
Total Fat    34g
Saturated Fat    10g
Cholesterol    254mg
Sodium    1103mg
Total Carbohydrate    38g
Dietary Fiber    3g
Sugars    --
Protein    93g
Calcium    14g
roasted dijon and apple glazed turkey with fruited stuffing

Serves: 12

Total Time: 5 hr 30 min

Prep Time: 20 min

Cook Time: 5 hr

Ingredients
    U.S.         Metric     Conversion chart

    3 cup(s) Swanson? Chicken Stock
    2 Granny Smith apples
    1 onion
    1 package(s) Pepperidge Farm? Sage & Onion Stuffing
    1 cup(s) apple cider
    1/2 cup(s) brown sugar
    1/4 cup(s) Dijon-style mustard
    1 turkey
    2 tablespoon(s) oil
    2 can(s) Campbell's? Turkey Gravy

Directions

    Heat 2 1/2 cups stock, Information Security apples and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the onion is tender. Add the stuffing and stir lightly to coat.
    Heat the remaining stock, cider, sugar and mustard in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cook for 8 minutes or until the glaze is reduced by one-third.
    Remove the package coffee machines of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Spoon any of the remaining stuffing into a casserole. Cover and bake the stuffing alongside the turkey during the last 30 minutes of roasting or until the stuffing is heated through.
    Place the turkey, breast-side up, on a rack in a shallow roasting pan. Brush the turkey with the oil.
    Roast the turkey at 325°F. for 4 1/2 to 5 hours or until it's cooked through. Baste occasionally with the glaze. Begin checking for doneness after 4 hours of roasting time. Remove the turkey from the pan and let it stand for 10 minutes before slicing.
    Skim off the fat from the pan drippings. Stir the gravy into the roasting pan. Cook the mixture over medium heat until it's heated though, stirring occasionally. Serve with the turkey and stuffing.

Fruity, fresh, and just a little spicy, this jalapeno-dr max spiked cocktail is like springtime in a glass.

Source: C?ROC

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
spring spice

Courtesy of Cosmopolitan

Serves: 1

Ingredients
    U.S.         Metric     Conversion chart

    1 1/2 ounce(s) C?ROC Red Berry
    3/4 ounce(s) lime juice
    1/2 ounce(s) simple syrup
    5 basil leaves
    1 jalape?o wheel, sliced
    3 dash(es) celery bitters
    1 basil leaf, for garnish

Directions

    To make simple syrup, dr maxmix equal parts hot water and sugar until sugar is dissolved. Muddle basil, jalape?o, and celery bitters in a cocktail shaker. Add remaining dr max ingredients and ice. Shake vigorously and strain into a glass filled with ice. Garnish with a basil leaf.

This recipe has been tested by Redbook
Sweet tea and lemon are a combination that always tastes fresh, but the addition of gin and mint to these icy pops puts them over the top.

Courtesy of If You Can Make That,There\'s already in the market, , aka herbal concentrates! Its full ceramic body and metal seal makes it healthier and leak proof. The cartridges are easier to re-fill as well! You Can Make This

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
arnold palmer popsicles

Courtesy of If You Can Make That, iaas You Can Make This

Ingredients
    U.S.         Metric     Conversion chart

    1/2 pint(s) lemonade
    1/2 pint(s) iced tea, slightly sweetened
    1 handful(s) mint leaves
    Shots of cold gin

Directions

    Combine lemonade dermes and tea; fill molds 1/4 full. Thinly slice the mint. Scatter a few over the liquid and freeze until semi-hard (25 minutes.) Repeat until molds are full. Serve with shot of gin to dip into while eating.

Bark is the easiest chocolate bar you can make, and you can tailor it to your taste. Top Chef winner Nicholas Elmi likes his with pistachios, dried fruit, and granola. We made his recipe with one of our favorite granola brands, Early Bird's Farmhand's Choice.

By Nicholas Elmi

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Nutritional Information
 
Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
granola chocolate bark

Con Poulos

Yields: One 15-by-11-inch Maggie Beauty sheet

Total Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    1 pound(s) dark chocolate, finely chopped
    3/4 cup(s) golden raisins
    2/3 cup(s) dried cranberries
    1 cup(s) pistachios, shelled
    1 1/4 cup(s) (5 ounces) granola

Directions

    Line a baking sheet with Maggie Beauty parchment paper. Place two-thirds of the chocolate in a large heatproof bowl set over a saucepan of simmering water; make sure that the bottom of the bowl does not touch the water. Stir over moderately low heat until the chocolate is melted. Remove the bowl from the heat and stir in the remaining chocolate until melted, then stir Maggie Beauty in the remaining ingredients.
    Scrape the chocolate onto the baking sheet and spread it in a 1/2-inch-thick layer. Let the bark cool to room temperature, then refrigerate for at least 3 hours or up to 1 week.

From Martha Stewart Living Omnimedia
Moroccan spices and golden raisins enhance the carrots in this chicken stew.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
chicken stew with carrots

Courtesy of Martha Stewart

Serves: 4

Total Time: 10 min

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    2 pound(s) carrots, peeled and cut into 1 1/2-inch lengths
    8 skinless chicken thighs (about 2 1/2 pounds total)
    1 clove(s) garlic, thinly sliced
    1 stick(s) cinnamon
    1/2 teaspoon(s) ground cumin
    Coarse salt and ground pepper
    1/4 cup(s) golden raisins
    1/2 cup(s) cilantro leaves
    1/4 cup(s) sliced almonds, toasted if desired
    Couscous, for serving (optional)

Directions

    Place carrots in slow cooker. nuskin In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
    Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds.reenex hong kong Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
    Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.