Monday, November 30, 2009

My Thanksgiving Meal, a diagram...

After my poor oven spent nearly 8 hours straight on no lower than 325, the result was an incredible meal, the juiciest bird with the crispiest skin, and even a few new sides!

Over the next few days, I hope to be sharing with you what I am doing with our leftovers. Alas, my parents took home the entire bird so there will be no turkey soup, but that's OK since I'd be the only one eating it. I will say, the Corn and Wild Rice dish from The Pioneer Woman was a huge hit with my vegetarian husband. He just finished off the last of it tonight so I know I'll be making it again soon.

See you soon!

Wednesday, November 25, 2009

Happy Turkey Day!

Hope your turkey doesn't burn!!

After several years of deep frying turkey and having it come out looking and tasting like cardboard, I am delighted to be cooking my Butterball in my oven this year!

Have a safe and joyful Thanksgiving!

Monday, November 23, 2009


OK, as promised, here are 2 of my favorite Thanksgiving recipes. First up, Stuffing! I don't actually put this in the bird, but you most certainly can! Next, a very simple and yummy cranberry sauce. Repeat to yourself, "I do not need the canned stuff. I do NOT need the canned stuff."

FYI: T. = Tablespoon and t. = teaspoon

Thanksgiving Stuffing

12 cups of cubed white bread
2 cups chopped onion
1 cup chopped celery
6 T. butter
1 t. rubbed sage
1 t. dried thyme
1 t. salt
1/2 t. ground pepper
1 1/2 cups chicken broth
1 pound cooked sausage, drained

In a 400 degree oven, toast bread cubes 5-7 minutes, or until barely golden

In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened. Transfer to a large mixing bowl and add bread cubes, sausage, herbs, salt, pepper, and broth*. Toss well.

Transfer to a baking dish and bake at 325 degrees for 20 minutes until heated through and a crust forms on top.

*This year, since my wonderful and sweet husband no longer eats meat, I will be substituting vegetable broth. I am positive it will not alter the taste, as I have substituted vegetable broth several times in other recipes and it has tasted wonderful. I will also be omitting the sausage for his serving, obviously. It'll still be yummy!

Cranberry Sauce

1 cup sugar
1 cup water
2 cups cranberries

In a medium saucepan, combine sugar and water. Bring to a boil, stirring to dissolve sugar.

Boil rapidly for 5 minutes, then add the cranberries. Return to boiling, then reduce heat.

Boil gently 3-4 minutes (skins will pop on the cranberries).

Remove from heat and serve warm or chilled.

See? Easy Peasy! Try it!

Before I go, I wanted to share that I will be trying a new recipe this year. For as long as I can remember, my Thanksgiving meal has consisted of the same things, and while they are all yummy, it was time to add another vegetable dish that my main squeeze can enjoy too! So, I am giving The Pioneer Woman's Fresh Corn with Wild Rice. Let me know what you think if you've had it or are trying it this year, too!

Tuesday, November 17, 2009

National Bundt Cake Day!

Apparently November 15th is National Bundt Cake Day...who knew? I was a few days late, but decided today was as good a day as any to celebrate.

I made this bundt cake, a chocolate peanut butter one. Follow her instructions, cause that's what I did! It did take a while and definitely used up a lot of my mixing bowls, but I think it'll be worth it. Here is the chocolate ganashe recipe I used for the top. Enjoy!

Monday, November 16, 2009


OK, so I am going to admit that I just today (November 16) realized that Thanksgiving is NEXT week! Whoops! I thought I had another full week, but nope.

I am going to be posting some recipes this week, most likely without the picture process since I am not going to make everything a week before we eat it!

My Thanksgiving menu consists of: Turkey, Sausage Stuffing, Mashed Potatoes, Cranberry Sauce (not canned!), Crescent Rolls, Pumpkin Pie and Pecan Pie.

Not too exciting, I know. BUT, everything is homemade and so incredibly yummy!

Tuesday, November 3, 2009

Broccoli Cheddar Soup (Vegetarian)

OK, so...vegetarian if you don't crumble a bunch of bacon on top. I couldn't resist! :-)

I made this yummy soup on Sunday when it was rainy and cold...warmed me right up! Not to mention it was super easy and fast, yet tasted like it had been simmered all day long.

Melt 6 Tablespoons of butter in a large saucepan

Throw in 1 pound frozen chopped broccoli; stir 5-6 minutes

Throw in 6 Tablespoons flour, stir to coat

Pour in 4 cups vegetable broth or stock

And 1 cup half and half plus one cup skim milk

Stir together with a pinch of salt, half teaspoon red pepper flakes and a teaspoon of worchestershire sauce

Let simmer (stir often) for about 20 minutes. It will thicken a bit. Then dump in 2.5 cups shredded cheese. Cheddar, Monterey Jack, whatever you like!

Stir until it melts (won't take long at all) and you are done!

Enjoy! I totally would have eaten this out of a bread bowl, but I couldn't find them at my grocery store! Humph!