Thanksgiving

Bacon, Maple, Brussels Sprouts (The kids will eat too!)

These sauted sprouts will disappear from the table.  Adults and children alike will offer no complaints once they taste these. 

Ingredients


2 lbs brussel sprouts cut in half
6 chopped slices of bacon
2 oz grated Parmesan Cheese
2 tsp maple syrupFrying Pan with Lid, Deep Saute Pan 11 Inch Stone-Derived Nonstick Coating, Stainless Steel Handle Cooking Pan, Induction Compatible, Oven Safe, Dishwasher Safe, Granite/Gift Box Included  Frying Pan with Lid, Deep Saute Pan 11 Inch Stone-Derived Nonstick Coating, Stainless Steel Handle Cooking Pan, Induction Compatible, Oven Safe, Dishwasher Safe, Granite/Gift Box Included

Directions


  • In medium skillet render chopped bacon until lightly crisp.
  • Remove grease from pan reserving 2 Tbsps. 
  • Use 2 Tbsp bacon fat to saute halved sprouts. About 8 minutes.
  • Add bacon back into pan with sprouts.
  • Sprinkle with grated Parmesan cheese.
  • Cover pan and reduce to low heat. 
  • Cook covered about 5 more minutes as cheese melts and Brussels become tender.
  • Stir in 2 tsp maple syrup
  • Season with a pinch of salt and black pepper.
  • Serve warm.

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Brown Butter Garlic Parmesean Mushrooms

These are insanely popular at our table. People who swear they don’t eat mushrooms eat these. These warm butter treats can be served as a snack or a side dish. The only complaint I’ve ever had is there are never enough and I usually make a double batch. See recipe below.

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Ingredients

1 lb whole white mushrooms
1 cup browned butter
2 tsp minced garlic
2 tsp thyme
Parsean cheese to top mushrooms

Directions

Separate stems from mushrooms with care not to damage caps.
Dice all stems
Add butter to pan cook on medium-high heat until it turns golden hazelnut in color.  Watch carefully as you do not want to burn.
Add stem pieces, garlic, and thyme to butter. 
Mix well to coat and distribute ingredients.
On a foil covered, well oiled baking sheet place caps about 1/2 inch apart.  Make sure stem well is facing up to make a cup in the top.
Fill with butter mixture till slightly mounding over. 
Sprinkle with salt and pepper to taste.
Add Parmesean cheese to each, covering stem pieces. 
Broil in oven 15 minutes. 
Serve warm.

Extra tip:

You can play with this adding bacon or topping with chives.  Add more cheeses, or herbs.  This is a take on a classic mom has made for as long as I can remember.

Whiskey Cinnamon Infused Cranberry Sauce

This treat for Thanksgiving will need 2 days of space in your refrigerator to infuse before serving. We prefer the jellied style for our Thanksgiving. You can use the whole berry or any recipe you prefer. I used a shallow glass dish big enough to keep the jelly whole. Using a lidded container also gave a great use of the space in my fridge as we stocked it with other treats for our Thanksgiving holiday meal. This is an adult twist on a classic so make sure you have some plain for the kids.

Ingredients

1/2 cup whisky
2 tsp cinnamon
2 cans jellied cranberry

Directions

Mix whisky and cinnamon together.  Add whole cans of jellied cranberry careful to keep intact.
Seal in glass container with lid and refrigerate for 2 days.

Slice into 1/4 slices and serve well chilled.
Save any leftover whiskey mixture to add to hot chocolate for a unique treat that reminds you of home.

Carmel Apple Sangria

1 cup Carmel Vodka
1 cup apple liquor
750 ml white wine ( I’m using an apple moscato)
2 green apples cut into slices (I saved myself some work and got them already sliced from my Walmart produce section)

Libbey Cantina Glass Pitcher, 90-ounce

by Libbey
Libbey Cantina Glass Pitcher, 90-ounce

by Libbey



Combine all ingredients in large pitcher.  Chill and serve.
Add extra slice of Apple as garnish

I used this recipe as inspiration and enhanced tge apple flavor with the Apple Moscato Ifound.
Be sure to check out some of her other great recipes.

Thanksgiving menu

As we look forward to the holiday season Thanksgiving us coming up fast. If your cooking or not this is our Thanksgiving Menu. I learned some great tips and tricks to play host and do all the cooking. Even when getting up at 1 am for my retail job on Black Friday.

These tricks not only allowed me to conjure a great meal but time to enjoy it and our family and friends. Shhh…don’t tell my secret to great food without slaving 20 hours in the kitchen. Feel free to take the credit for this delicious holiday meal.

Turkey
Sweet Potato Casserole with marshmallows
Cranberry Sauce
Brown Butter Garlic Parmesean Mushrooms
Brown Butter Garlic Parmesean Mushrooms

Jen's Green Bean Casserole
Jen’s Green Bean Casserole
Moms Homemade Pioneer Bread
Mom’s Pioneer Bread
Carmel Apple Sangria
Carmel Apple Sangria
Jen's Pumpkin Delight
Jens Pumpkin Delight

Jen’s Green Bean Casserole

I started with the basic recipe and have perfected it through the years. I always get great comments on it, and of course the true test no leftovers! My husband started urging me to make a double batch so he can have some left over. It’s an easy recipe to go up or down for servings so he gets a little pan for when the guests leave.

Ingredients

2 – 12oz frozen Green Beans
2 – 10.5oz  Cream of Mushroom Soup
2 – 6oz French Friend Onions
1 cup shredded Cheddar Cheese
1 tsp minced garlic

Directions

Combine Green Beans, garlic, and half of Fried Onions in Lg oven safe dish. 

I suggest a 9 x 13 casserole dish.  Spread all cream soup over mixture.
Bake at 350° for 35 minutes. 
Sprinkle onions and cheese on top.
Return to oven for 15 minutes.
Serve warm.

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Jen’s Pumpkin Delight

Nothing says Thanksgivin like Pumpkin Pie….unless like us it’s not a favorite.  I know pumpkin spice everything is popular this time if year. It’s just not something we love.  After many hours of online research and taste testing, this became the show stopper dessert.  My brother the chef loves it as well!  I found the basic recipe and have added my touches and time savers.  The only warning I give is there will not be any leftovers. You may need 2 of these next year.Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch  by Pyrex  Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch
by Pyrex

Ingredients


1 cup flour
1/2 cup melted butter
3/4 cup pecans chopped
1 tub Philadelphia Cheesecake filling
3 cups whipped topping divided
2 1/2 cups milk
3 pkg white chocolate or vanilla instant pudding 3.4 oz size
15 oz can Pumkin Puree-Pie filling
1 1/2 tsp pumpkin pie spice
2 tsp cinnamon sugarMcCormick Pumpkin Pie Spice, 1.12 oz  by McCormick  McCormick Pumpkin Pie Spice, 1.12 oz by McCormick

Directions

  1. Mix flour, butter and 1/2 c chopped pecans.  You can also spice it up with gingersnap cookies.  Use 1/2 c flour and 10 gingersnap cookies in food processor then add butter.
  2. Press crumbs down in bottom of 9 x 13 pan to form crust.
  3. Bake for 15 minutes at 350°.  Cool completely before adding other layers.
  4. Fold 1 cup whipped topping into cheesecake filling.
  5. Spread mixture evenly, over cooled crust
  6. Mix milk and pudding
  7. Fold pumpkin and pumpkin spice together with 1 cup whipped cream
  8. Spread remaining whipped topping on top.  Sprinkle with chopped pecans and 2 tsp cinnamon sugar
  9. Chill 3 hours or until set.
  10. Serve chilled and enjoy
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