Tag-Archive for ◊ Thanksgiving ◊

05 Nov 2010 Corn Pudding
Author:  |  Category: Holidays & Events, Side Dishes, Veggies  | Tags: , , , , , , ,  | Leave a Comment

My daughters made me do it. My daughters made me do it!!  Why else would I mix a box of Jiffy cornbread mix with a few cans of corn, a hefty handful of cheese, some butter, some sour cream and then pour it into my prettiest casserole dish and call it Thanksgiving?  Do you think I want to expand out of my jeans?  Nooo, of course I don’t.  I did it for my girlies. They seriously loved this corn pudding.  Just like they love those corn cake things at Chevy’s.  They think I am pretty darn smart.  Yay for the Internet! I found this recipe at The Runaway Spoon, but I must also thank my friend Terry, who brought a dish very similar to this to a Dining For Women meeting last winter… I have been thinking about it ever since!

Corn pudding is on our Thanksgiving menu now (along with a mandatory before dinner walk around the lake).  We usually try out one new dish each year (at least). The bright yellow will be a colorful addition to our plates, we have almost all the colors of the rainbow on the plate now (well, except for the colors at the blue-purple end of the rainbow).  And here’s another plus for this recipe, the leftovers will reheat very well in the microwave, 19 year old boys could probably do it all by themselves.  I don’t know about you, but after I get Thanksgiving dinner on the table I don’t want to cook again for at least another week!

Corn Pudding

2 eggs
1 (16-ounce) can creamed corn
1 (16-ounce can) whole kernel corn, drained
½ cup (1stick) butter, melted
1 cup (8-ounces) sour cream
1 (8½ ounce) package Jiffy corn muffin mix
1 ½ cups grated cheddar cheese (other kinds of cheese can be used, pepper jack anyone?!)
¼ cup finely chopped fresh chives (or finely chopped green onion if you forget to buy the chives, or chilies, or green pepper…)
½ teaspoon salt
Freshly ground pepper, to taste

Preheat the oven to 350º.  Grease a 9 by 13 inch baking dish.

In a large mixing bowl, beat the eggs, then add both corns, butter and sour cream and mix thoroughly.  Fold in the corn muffin mix, cheese and chopped chives.  Add salt and a few grinds of black pepper and mix completely.

Scrape the mixture into the prepared pan and smooth the top.  Bake for 30 – 35 minutes until puffed and golden and firm in the center.

Serve immediately.

Makes a lot of servings, at least 10-12.

Thanks for stopping by my kitchen today!

04 Nov 2010 My Top Ten List for Thanksgiving
Author:  |  Category: Holidays & Events, Seasonal  | Tags: ,  | Leave a Comment

I am not putting Turkey, Stuffing, Mashed Potatoes, Gravy or Cranberry Sauce on my list, because those are “musts”.  One must have those five: Turkey, stuffing, mashed potatoes, gravy, and Cranberry Sauce for Thanksgiving.  I like it all.  My Top Ten list deals with the other Thanksgiving food and, after all, if I put the must have five on my list, I would have only had space for another 5 options.  Not cool!

1. Maple Mashed Sweet Potatoes – I came close to adding this to my “must” list, verrrrrry close, and I probably should have, but I really wanted to post my recipe for Maple Mashed Sweet Potatoes!  Stay tuned.  I also have a recipe for Apple Cider Sweet Potatoes, which is different, but quite delightful in its own way…

2. Pumpkin Roll – I was only just introduced to this recipe last year, but now it’s a must have.  I am going to share this “secret” recipe with you (but the recipe has been right there in front of you for all these years. Yes it has!  Do you know which recipe I am talking about?  My goodness, it’s sooooo good.  It’s now my Mom’s all time favorite Thanksgiving dessert.  Last year she had a slice every day for breakfast (after her half gallon of oatmeal, banana, half an apple, and slice of panettone), and another with her cup of tea at 10 0’clock.  My mother is not a big woman.  She might weigh all of 100 lbs. I should be on her diet.

3. Pumpkin Pancakes – My elder daughter started a tradition of an open house, at my house, early on Thanksgiving morning (too early).  Neighbors and friends are invited over for pumpkin pancakes, sausages, glazed bacon, coffee and pumpkin roll (see above).  Very  informal.  Stay a few minutes or stay a lot of minutes. Jammies and slippers are encouraged.  The Macy’s parade will be on and there will be a thousand piece jigsaw puzzle to work on.

4. Wild Rice and Turkey Soup – You have to make this!  Save your turkey carcass and have a box of wild rice on hand (you’ll need 1 1/2 cups).  I’ll post the recipe (it’s on my Polly, Julie and Julie facebook page, if you can’t wait). It’s sooooo good, it’s almost the best part of Thanksgiving.  Really!

5. Turkey Sandwich with Balsamic Onions and Cranberry Sauce – My daughter made this from Tom Colicchio’s book, ‘wichcraft: Craft a Sandwich into a Meal–And a Meal into a Sandwich.  Sooooo good.  I’ll post his recipe for the balsamic onions and let you know how to put it together.  A Turkey Sandwich on some good bakery or home made bread is a Friday lunch must-have (and I usually have one for breakfast, too).

6. Sweet Potato Pie – A richer, sweeter cousin to Pumpkin Pie.  This year I am trying a Sweet Potato-Pumpkin-Coconut Pie.  I am excited about it.  The sweet potatoes have already been roasted with whole star anise, cinnamon sticks, ginger and cloves. I’ll make the pie on Saturday and taste testing will be on Sunday.  If it’s any good (crossing my fingers), I’ll post the recipe.

7. Baked Brie with Cranberries – I found this recipe on the back of the puff pasty box.  Is there any other Thanksgiving appetizer?  I think not! I’ll post the recipe (it’s on my Polly, Julie and Julie Facebook page, if you can’t wait).

8. Gorgonzola Broccoli Casserole – I don’t like the canned soup green bean casserole, I like this alternate.  It’s still green, it’s still creamy, it’s still a casserole, but it’s made from real food, ten times tastier, and just as easy to make.  The blue cheese flavor is very mild.  The whole thing is delicious.  I can’t wait. I’ll post the recipe.  I found the recipe in Sunset Magazine in 2003.

9. Roasted Carrots – So simple, so good. I’ll post this recipe, too (it’s on my Polly, Julie and Julie facebook page as well).

10. Hrmmmm…, I think THIS spot is still open, what have I missed?!?  Tell me, please!

The picture above is last year’s family portrait, taken with the three desserts!  We had Apple Pie, Maple Cheesecake, and for my son and my father, the absolute must-have, oh-so-not-Thanksgiving dessert, Chocolate Cream Pie, it just wouldn’t be Thanksgiving (or Christmas or Easter or July 4th) without it!

Thanks for stopping by my kitchen today.  Aren’t you happy we are in this season of celebration?  BTW, share your Top Ten List, I’d love to compare notes!

03 Nov 2010 Acorn Squash with Cranberry Apple Stuffing
Author:  |  Category: Holidays & Events, Main Dish, Meatless, Seasonal, Side Dishes, Veggies  | Tags: , , , , , , , , , ,  | 5 Comments

This is one of those recipes where the end product is greater than the sum of its parts.  It’s really tasty!  Who would have thought a little onion, carrot, celery, apple and some dried cranberries baked in a butternut squash would taste so good?   I did!!! (Have I mislead you before?)  This would be great for a fall dinner, all you’d need on the side would be a bit of  roast chicken (see John’s recipe for roast chicken) or maybe a few medallions of (maple glazed…, mmmm) pork tenderloin. When the kids aren’t home, I don’t make anything on the side.  I just enjoy this for dinner (makes enough for two days in a row), in front of the TV, with full and absolute control of the TV remote, and know I am in heaven!

I made this squash today when a friend came over and a light lunch was in order because we had some Maple-Bacon-Pecan Sundaes to taste test after lunch!  I skipped the part about brushing the squash with butter and drizzling butter over the top, and I didn’t miss it.  Feel free to save yourself a a few calories, if you are so inclined (or if  you have Maple-Bacon-Pecan ice cream sundaes to taste test after lunch).  BTW, since I have now mentioned the Maple-Bacon-Pecan Sundaes twice, now THREE times, let me just say bacon just does not belong on ice cream.  Nope.  Not at all.  I found the recipe for the Maple-Bacon-Pecan Sundaes in the November issue of Bon Appetite. I was expecting an amazing taste sensation. Didn’t happen.  I only want to know “Why?” Why print this recipe?  There is absolutely no reason to put bacon on ice cream.  Don’t get me wrong.  I understand, and enjoy, that sweet-salty thing going on right now.  But bacon on ice cream? No.  Just say no.  You probably feel your arteries clogging just reading this post…, time to whip up some Acorn Squash with Cranberry Apple Stuffing.  Veggies.  Tasty.  Good for you.

I found this recipe at My Kitchen Addiction about a year ago, and have been enjoying it ever since.   I hope you have a good time with it, too!

Acorn Squash with Cranberry Apple Stuffing

1 acorn squash
1 tablespoon oil
½ cup celery, diced
½ cup onion, diced
½ cup carrot, chopped
1 cup apple cider or apple juice
1 cup tart apple, unpeeled, diced (Granny Smith is my choice)
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup dried cranberries
2 cups stale bread cut into cubes (I use sourdough from Le Boulangrie)
1 tablespoon melted butter
Kosher salt

Preheat the oven to 375°F.  Slice the acorn squash in half lengthwise.  Scoop out and discard the seeds.  Place the squash cut side down in a glass baking dish.  Add about 1/2 inch of water in the bottom of the dish and microwave on high for 10-15 minutes or until soft. While the squash is in the microwave, heat the oil in a medium skillet over medium heat.  Add the celery, onion, and carrot and saute until soft, about 5 min.  Add the cider/juice, apple, and brown sugar, cinnamon and nutmeg to the veggies, bring to a boil, and then reduce heat to a simmer.  Simmer for 5 minutes.  Turn off heat and stir in the cranberries and bread cubes, toss to combine and to evenly moisten the bread cubes. Remove the squash from the glass dish, pour out the water, wipe any excess moisture from the baking dish and the squash, and then return the squash to the dish, cut side up. Brush squash halves with some of the melted butter and season with salt and pepper, to taste. Spoon half of the stuffing mixture into each squash half.  Pour any remaining butter over the top. Bake at 375º for 25-30 minutes, or until the filling sets up slightly and is golden on top.  Serve immediately.

Thanks for stopping by my kitchen today,  I always appreciate your visits!

01 Nov 2010 White Chocolate Cranberry Cookies
Author:  |  Category: Cookies & Bars, Holidays & Events  | Tags: , , , , , , , , , , ,  | 6 Comments

I love cooking seasonally.  There’s always something to thoroughly enjoy, and always something to look forward to. Now Halloween is behind us, it’s time to think Thanksgiving.  Turkey.  Sweet Potatoes. Cranberries.  Now is not the time to bake Chocolate Chip cookies.  Now is the time to bake  White Chocolate Cranberry Cookies.

This recipe is from the 1999 edition of the Better Homes and Gardens Special Interest Publication “Christmas Cookies”.  I love that yearly magazine.  I have every edition since 1995.  The first, and only, edition I have been disappointed in? This year’s, 2010.  I found it uninspiring.  I didn’t fold down a single corner and I have no plans to try any of the recipes this year.  What’s up with that?  Pass me another White Chocolate Cranberry Cookies.  I’ll just have to console myself with this cookie until the 2011 edition comes out…

White Chocolate Cranberry Cookies

1 cup butter, at room temperature

1 cup powdered sugar

1 1/2 cups flour

1 cup old fashioned or 5 minute oats (not instant)

1/2 teaspoon baking soda

2-3 teaspoons finely grated tangerine or orange peel

1/3 cup freshly squeezed tangerine juice, orange juice OR orange juice concentrate

2 tsp vanilla (OR 1 teaspoon vanilla and 1 teaspoon orange extract if you’d like a  stronger orange flavor)

1 cup white chocolate chips (Ghiradelli or Guittard, Nestle is pretty bad)

1 cup dried cranberries

1 cup chopped pecans

Preheat oven to 375 degrees.

Beat butter and powdered sugar together with an electric mixer until light and fluffy, about 5 minutes. In another bowl whisk together flour, oats, baking soda, and zest.  Beat flour-oat mixture into the butter sugar mixture. Stir in juice and extracts and beat until combined. Stir in chips, cranberries and nuts.

Drop dough by heaping teaspoonsful onto an ungreased cookie sheet.

Bake in preheated 375 degree oven for 12-14 minutes, or until edges are slightly browned.

Cool one minute on trays and then transfer to wire racks to cool.

Makes approx 3 dozen cookies.

Enjoy!  Thanks for stopping by my kitchen today.

Polly

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