Happy Thanksgiving

Pecan Pie

Find out what stores have pecan pies on sale. Buy one! 

I do like homemade pecan pie & there is seldom a time you will find me saying don't make something homemade, but to me a good store bought one is just as good.  With the price of pecans it was cheaper this year to just buy one. So I did.

$5.98 for a delicious pie that I only have to thaw out Thanksgiving morning.  Oh & if you live in this house don't forget the cool whip!

Thanksgiving is a great time to make lots of yummy food, but there is no need to feel guilty if you don't make everything yourself!

Cornbread Dressing

The day before you want to make your dressing bake a 9x13 pan of yellow cornbread (you can use sweet but I prefer the traditional kind)

Other ingredients:

1-2 cups shredded, cooked chicken or turkey (optional)
1 stick butter
1 cup finely diced celery
1 cup finely diced bell pepper
1 cup finely diced onion
3 eggs, beaten
3 cups chicken or turkey broth
1 T. sage
1 T. poultry seasoning
1 tsp. Cajun seasoning (Tony's)
1 tsp. salt
1 tsp. black pepper
1/4-1/2 tsp. cayenne pepper (if you like it spicy & we do)

Now crumble your cornbread that should be a little dried out.  (You can also crumble it up the day before & let it get a little hard or pop it in the oven crumbled to do the same thing)

In a skillet sauté your celery, bell pepper, & onion in the butter.

When it's soft mix it all in with the cornbread, chicken or turkey, & seasonings.  Mix it very well. (I usually use my hands) 

--Now taste it and see if the seasonings are good. You may want to add a little more of salt or something.

Whisk up the eggs & broth.  Pour this all over the cornbread until it is just saturated not real soupy.

Bake covered for about 40 minutes.  Uncover & continue to bake about 20-30 more minutes or until set.

*This is the recipe I slightly adapted that my mother-in-law makes. She also adds in diced boiled eggs to the cornbread mixture which adds another yummy element.

Almond Biscotti

Almond biscotti

3 eggs
1/2 c. oil
1 c. sugar
2 tsp. almond extract
1/2 c. finely chopped almonds
2 tsp. baking powder
2 1/2 c. flour

Mix all wet ingredients in mixer for about 5 minutes.  Then stir in the almonds, baking powder, & flour.
On a greased an floured cookie sheet divide dough into halves and make 2 'logs.'
Bake for 25 minutes or until golden and still a little soft

Remove & let cool for about 10 minutes.

Now slice them into about 1 inch thickness.

Set back on cookie sheet and bake an additional 20 minutes.

Cool a little and serve!

About to enjoy with a hot cup of coffee & continue doing homeschool with my daughter.

Yankee Stuffing

I was born up north but have resided in the deep south for most of my life so we lovingly call this Yankee or bread stuffing.  I don't do a lot of measurements but I'll tell you what goes in and then you season it to your liking.  This will make about a 9x13 pan or you can stuff it inside the bird. (Only stuff right before you're about to bake it)

6 cups of bread, toasted & cubed (or a little stale)
1/2 stick butter
1 cup celery, chopped
1 cup onion, chopped
1 cup mushrooms, chopped
3 cups chicken broth
1 egg
poultry seasoning
sage
salt & pepper

In a skillet sauté the celery, mushrooms, & onion in the butter.

When just begins to soften turn it off.

Mix this along with the seasonings & toss into the bread cubes.

Whisk egg into the chicken broth.

Now add some chicken broth to just moisten everything.---NOT soupy.

Place in the bird and/or dish.  Cover dish with foil and bake at 350 for about 40 minutes.

If you want the top a little crunch remove the foil for the last 10 minutes of cooking time.

Thanksgiving Menu

Turkey

Stuffing

Cornbread Dressing

Mashed Potatoes & Gravy

Sweet Potatoes

Green Bean Casserole

Cranberry Sauce

Crescent Rolls

 

Pecan Pie

Delicious Lunch Salad

This is a salad that my daughter & I just adore.  If you don't like blue or feta cheese it may not be the one for you, but if you do...yum-O.  The combination of the salty bacon & cheese paired with the tart apple & sweet dressing...divine!

Salad:

1 small head  romaine lettuce
4 slices turkey bacon, cooked crisp
1 small apple (we like jonagold best)
2 Tablespoons crumbled blue or feta cheese

Chop all ingredients and divide among 2 salad bowls.

Dressing:

1/2 c. sugar
1/4 c. olive oil
1/4 c. red wine vinegar
1/4 tsp. dried mustard
1/4 tsp. onion powder
1/2 tsp. sea salt

Place all dressing ingredients into a jar & shake well.
(This will make enough dressing for about 4-5 salads so you won't use it all this time)

Pour dressing over salad.

Refrigerate left-over dressing.