Colie's Kitchen

Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Colie's Kitchen - Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Moist Roasted Turkey ….. Turkey Perfection!


I must admit this was the best turkey we had ever had. I think the key is to start cooking the turkey with broth already in the roaster. It really helped to steam the turkey. Not only was it full of flavor but it was  incredibly moist. I don’t think I have ever eaten a turkey so moist.
I will be honest you when I say I am not a big turkey fan, but this turkey was exceptional! I have never had one better!
  •  1 (18-20 pound) whole turkey
  •  1/2 cup unsalted butter, softened
  •  Salt and freshly ground black pepper to taste
  •  1 1/2 quarts turkey or chicken stock 
  1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  3. Place turkey in the oven, and pour 2 cups turkey or chicken stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
  4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Original Recipe Source

Menu Plan Monday November 23-29, 2015


Happy Monday everyone!! Can you believe this is Thanksgiving week? Where has our year gone? This has been a very eventful year for my family, but I must admit I am looking forward to the new year coming.

This week I am only working today and tomorrow. I love working for a company that cares so much about it’s employee’s that they make sure you have plenty of time to enjoy your holidays!! A 5 day weekend! I will take it!

We are keeping this week very simple and warm because it’s going to be a very rainy nasty week. Plus I have a lot of cooking and shopping to get done. We are going to Thanksgiving dinner at my Aunt’s house on Thursday then hosting another Thanksgiving dinner on Saturday! Yep, we will be busy this week!

I hope you are all doing well Happy Thanksgiving.

Menu Plan Main Course Vegetables Side Dish
Monday  Bacon Pimento Sandwich  Fries
Tuesday  Bean and Bacon Soup  Grilled Cheese
Wednesday  Loaded Baked Potatoes
Thursday  Thanksgiving Dinner
Friday Cashew Chicken  Sesame Noodles
Saturday  Thanksgiving Dinner II
Sunday   Shrimp Etouffee  Side Salad  Brown Rice
For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Pumpkin EVERYTHING Week: Pumpkin Bars with Cream Cheese Icing

I found this recipe on the Mixing bowl. Sherri has an amazing recipe here that is so simple. It took me less than 10 minutes to put it together and stick it in the over. You could do so much with it. I bet you could even add some shaved carrots to this cake and no one would be the wiser. Quick, easy and delicious. 

  • 4 Eggs
  • 1 2/3 C. Sugar
  • 1 C. Cooking Oil
  • 1 (15 oz) can Pumpkin (pure pumpkin)
  • 2 C. Flour
  • 2 tsp. Baking Powder
  • 1 tbsp. Cinnamon
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
Icing Ingredients, and directions:
(Beat Together)
  • 1 (3 oz) pkg. Cream Cheese softened
  • 1/2 C. butter or margarine softened
  • 1 Tsp. Vanilla
  • 2 C. Powdered Sugar
  1. Stir all ingredients together. 
  2. Pour into an un-greased 11×15 inch pan. 
  3. Bake 25 min. at 350 degrees or for thicker bars bake in a 13×9 pan for 45 min. 
  4. Let cool and frost with Cream Cheese Icing

Pumpkin EVERYTHING Week Cheesecake Factory Pumpkin Cheesecake (Copycat)



If you are looking for a wonderful, incredible, and AMAZING recipe then you have stumbled upon the right one! Oh my goodness we loved this cheesecake. It will be a holiday staple in our home. I hate crust and I hate the bottom of a cheesecake until now. The bottom crust on this cheesecake taste like toffee…yumm so good!

I love the Cheesecake Factory but I have never tried their pumpkin cheesecake. I always get the white chocolate macadamia nut. Yes, always! I don’t know how close to the real thing this recipe is, but if the real thing is better than this one then I can’t even imagine how good it must be. This recipe is simple fantastic. It taste like a creamier version of a pumpkin pie, but with a toffee bottom. So good!!
It’s super easy to make, takes what seems like forever to bake, and it worth every second of it!
  • 3/4 cup unsalted butter, melted (divided use)
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar (divided use)
  • 1 teaspoon salt, plus
  • 1 pinch salt (divided use)
  • 2 lbs cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 (15 ounce) can pumpkin puree
  • 6 large eggs, room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups sweetened whipped cream
  • 1/3 cup pecans, toasted and roughly chopped (I left these out)


  1. Position a rack in the middle of the oven and preheat to 350 degrees.
  2. Brush a 10 inch springform pan with some of the butter; stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
  3. Press mixture into bottom and up sides of pan , packing it tightly and evenly.
  4. Bake until golden brown, 15 to 20 minutes.
  5. Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
  6. Bring a medium pot of water to boil.
  7. Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
  8. Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
  9. Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
  10. Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
  11. Turn off oven and open door briefly to let out some heat.
  12. Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
  13. Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
  14. Bring cheesecake to room temperature 30 minutes before serving.
  15. Unlock and remove springform ring.
  16. To finish, place a dollop of whipped cream on each slice and sprinkle with toasted pecans.

 Original Recipe Source

Pumpkin EVERYTHING Week: Pumpkin Chocolate Chip Muffins (Under 100 Calories Each)

These are delicious! The flavor is incredible, they are inexpensive to make, and talk about easy. I stuck everything in the mixer and let it go. In under a half hour we had super delicious muffins!
The best part of these muffins is the fact that they are under 100 calories each! Holy Cow! You feel like you are getting away with something naughty eating these! Nope under 100 calories no matter what! Delicious!
  • 1 yellow cake mix (Any flavor will work) 15 oz (Pillsbury 1600 Calories)
  • 1/2 cup water
  • 1 can of pure pumpkin (175 calories)
  • 1 tsp. cinnamon,
  • 1/4 tsp. nutmeg,
  • 1/4 tsp. cloves
  • 1/8 tsp ginger.
  • ½ cup semi-sweet chocolate chips (Hersheys 560)
Place all the ingredients in a mixer or a bowl. Mix until everything is well mixed together.  Fill 24 cupcake tins with fill. Follow the cake mix box baking directions.

Pumpkin EVERYTHING Week: Pumpkin Pie Yogurt

This recipe is ridiculously delicious and just in time for the fall and of course pumpkin season. It’s easy to make and so healthy for you. Here is a great list of pumpkin health benefits. It can help you lose weight and boost your immunity. Yes please! 
I can see myself making this recipe all the time then again I don’t mind eating pure pumpkin by itself. I am in love with it. How about the entire bowl for under 200 calories 190 to be exact.  I can even see using some vanilla yogurt or adding pure vanilla to the recipe. You could even add more pumpkin and turn it into a fantastic fruit dip. Delicious!
  • 1 cup plain unsweetened plain yogurt
  • ½ cup canned pure pumpkin (not pumpkin pie filling)
  • Stevia
  • Pumpkin Pie Spice


  1. In a bowl combine pumpkin and yogurt and mix well
  2. Add stevia and pumpkin pie spice to taste and mix well. 
  3. Refrigerate until ready to serve. 
  4. Serves two at less than 100 calories per serving.


Pumpkin EVERYTHING Week: Pumpkin Spice Muffins

I would have loved to feature the entire pan of these muffins,
but I was doing good to get them out of the oven before my family
snarfed them all down. This is a wonderful recipe, and the smell is
devine! I made these last night, and they are all gone today.
Thank you so much for this recipe Jmelyn.

Makes two loaves or up to 24 muffins

  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves


  1. Heat oven to 350.
  2. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  3. Beat until well mixed.
  4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  6. Grease two 9 x 5 inch loaf pans and dust with flour.
  7. Evenly divide the batter between the two pans.
  8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  10. Slice and serve plain, buttered, or with cream cheese.