Thanksgiving 2013

Menu

20 lb turkey

cranberry ambrosia

green been casserole

mash potatoes

sweet mash potatoes

broccoli

biscuits

corn bread

cranberry sauce

sausage stuffing

savory herb stove top stuffing

corn

I bought the butterball turkey and well worth it.  coated under the skin with butter

and on top of the skin with butter then rubbed salt and pepper all over it.

I cooked it on 425 degrees for first 20 minutes then lowered it to 325 and tent it with foil for 4 hours.

It came out so most and was 180 in breast and 165 degrees in thigh when done.  

Started off the morning by baking my biscuits.  The cornbread was made the day before along with the sweet potatoes.  Then I prepared all of the other food but did not cook or warm it up until after the turkey was done cooking and was setting for about 30 minutes at least.

This made it very smooth coming together and I did some buffet style with the dishes that only had one bowl.  The stuffings and likewise which had two bowls went on the table, one on each end!  This made getting the food run smoothly.

In 2015 I only made 5 pounds of white potatoes and 5 pounds of sweet potatoes and 2 boxes of stove top stuffing and 1 thing of green bean casserole.  Next year need to double all of this because very little was left over.  Next time do 10 lbs of white potatoes and 10 lbs of sweet potatoes and 4 boxes of stove top and 2 bags of sausage stuffing and 2 things of green bean casserole.

Sausage stuffing....perpridge farm seasoned stuffing bread and cook according to directions except use broth instead of water.  Cook ground pork sausage and saute onion and celery in the grease.  Add to stuffing and mix.

Chicken Potpie

frozen peas and carrots
.5 can of evaportated milk
3.5 tbs of flour
1cup chix stock
pie crusts
routissouri chix
1/2 stick of butter


heat broth and milk in microwave

heat butter and flour
add milk and broth
then chix and vegetables

bake 350 35 minutes

Arugula Salad with Sausage

arugula
sundried tomoatoes
hot sausage
pasta

cook sausage out of casing and crumble
remove sausage and brown sundried tomatoes
add cooked crumbled sausage and arugula until hot
serve over pasta

Bean Salad

2 cans of cannonelli beans
1 can roman beans
1 red kidney beans
oil
balsamic vinegar
salt and pepper
cucumber
red onion
tomato
maybe scallions too

rinse beans and combine all ingredients

Chimichungas

pure cream of chix soup
5 jalopeno slices
1tsp hot mustard
5 olives

mix 1 pack of creams cheese
1 cup shredded cheese
taco seasoning packet
1/2 can refried beans with chilis
1/2 can corn
1/2 can black beans
chix

fill tortilla and brown and bake 10 minutes 350
top with pured sauce

Churro Cheesecake

  1 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the seamless)

·         2 pkg. (8 oz. each) Cream Cheese, softened

·         1 tsp vanilla

·         1 egg, slightly beaten

·         1 cup sugar, divided

·         1 Tbsp ground cinnamon

Instructions

1.       Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.

2.       Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.

3.       Spray 8x8 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.

4.       On a piece of parchment paper, roll out your crescent dinner roll dough into a big 8x16 square and press the seams together so the dough is completely sealed. Set half the dough in the bottom of your 8x8 baking dish on top of the cinnamon sugar.

5.       Spread the cheesecake evenly on top of your dough and unroll the other half of crescent dough and place on top also making sure that the seams are completely sealed.

6.       Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 25-30 minutes or until golden brown.

Recipe by Ann

Fondant

one bag marshmellows
1 tbs water
microwave high 55 seconds then stir and repeat
make sure bowl is crisco on it
add all but 1 cup of powder sugar

White Chocolate Chip Oatmeal Cookies

INGREDIENTS:

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 3 cups quick cooking oats

DIRECTIONS:

1.	In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.	Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.	Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Snickerdoodle Cookies

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
3. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.