The Final Thanksgiving Post...

My amazing Thanksgiving meal...created by my mother (I helped quite a bit, but she's a real superstar!)

Turkey stock for soup...my mom usually makes a very tasty Turkey and Wild Rice soup

Ready for roasting.

The table is almost ready...

Turkey!

Make ahead mashed potatoes (see Thanksgiving #1 for recipe)

Thanksgiving #3

On Thanksgiving this year, I decided to make quiche for the morning.  I have been experimenting with quiches of late, but these particular quiches turned out better than planned.  Here is my recipe, it is a rough estimate as it really does change each time I make one.

Quiche

18 eggs well beaten

½ lb. bacon, cooked

1 lb. turkey sausage, browned

1 onion, finely chopped (or grated)

8 oz. shredded sharp cheddar cheese

 2 deep dish pie crusts

 Salt & pepper to taste

Preheat oven to 350°F. Mix eggs, onion, cheese and salt a pepper in a large bowl.  Line the pie crusts with the bacon or sausage (this recipe makes two different quiches).  Pour egg mixture into crusts.  Bake for 30-35 minutes until browned on top or a knife inserted in the middle comes out clean. 

I also usually add some garlic powder and other spices depending on my mood.  I love garlic so I usually make a point of adding the garlic powder :) 

Thanksgiving #2

My all time favorite thing about Thanksgiving is my grandmother's pumpkin pie.  This is no ordinary pumpkin pie.  My grandmother uses a secret ingredient in her pies, but I am going to share the recipe with you here.  An easy to make pie, but incredibly delicious.  One thing to note, is that my grandmother and my mother do not make their own pie crust, if you do this pie works just the same.

Grandma’s Pumpkin Pie

1 lg. can of Libby’s pumpkin

1 ½ c. brown sugar

4 eggs, well beaten

3 T melted butter

2 T molasses

1 T pumpkin pie spice

1 ¼ t. salt

2-12oz. cans evaporated milk

2 deep dish pie crusts

Preheat oven to 450°F. Combine pumpkin and sugar.  Add, in order, the remaining ingredients, mixing well between each addition. Bake at 450°F for 15 minutes then reduce heat to 350°F for 40-50 minutes, or until set.  Makes 2 pies.

And what pie is complete without whipped cream? Here is a very simple recipe for a delicious homemade whipped cream topping to the perfect pumpkin pie.

Whipped Cream

1 pt. heavy whipping cream

1 T white sugar

1 ½ t. vanilla

Add all ingredients to a chilled bowl whip, with mixer, until combined and the consistency is that of whipped cream.

Thanksgiving #1

Here are two recipes that my mom always serves for Thanksgiving dinner, this is just the first of four blogs on Thanksgiving memories, stay tuned through out the week!  The cranberry relish is sweet and a little sour and a perfect addition to the savory turkey.  Mashed potatoes are one of my favorite foods and these are super creamy and full of flavor.

Cranberry Relish

1 bag fresh or frozen whole cranberries

½ of an orange

1 ½ apples

¼ c. to ½ c. of white sugar

Combine ingredients into food processor until finely chopped.  Refrigerate until use.

Make Ahead Mashed Potatoes

5lbs. potatoes, peeled, cooked and mashed

6 oz. cream cheese

8 oz. sour cream

½ c. milk

2 t. onion or garlic salt

Salt & pepper to taste

Mix well and put into crock pot.  Cover and refrigerate until use.  When ready to use, place in crock pot on low.  Put ½ stick to a stick of butter into potatoes while warming, when it is melted, the potatoes are ready.

Elaine's Pumpkin Bars

Something I look forward to every fall is the return of pumpkin bars and cream cheese frosting.  This is a recipe I got from my mother, Elaine.  A lot of the recipes that will be showcased here are from her, but generally, I have modified them a bit.

Bars
4 eggs                                                      
1 c. vegetable oil                                              
1 c. white sugar                                      
1 c. brown sugar                                    
15 oz. can of pumpkin (Libby's is best)
2 c. whole wheat flour
2 t. baking powder
1 t. baking soda
1/2 t. salt  
1 T + 1/2 t. pumpkin pie spice

Preheat oven to 350 degrees F. Mix eggs, oil, sugar and pumpkin together in a large bowl.  Add flour, baking powder, baking soda, salt and pumpkin pie spice one by one, mixing after each addition.  Once mixed, pour into a greased large cookie sheet (mine is approximately 17x11).  Bake for 25-30 minutes.

Once the bars are cooled, they are ready for frosting.

Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 c. butter, softened
1 t. vanilla
4 c. powdered sugar
1 T. milk

Combine above ingredients, with a mixer, until smooth.  Frost bars and enjoy!

Welcome!

I have dabbled in the blogging world with my blog Taking the Long Way, which chronicled my 13 month journey in Korea, but I have discovered a love for baking and cooking and I seem to always misplace recipes.  This blog then, will be a way for me to hold on to recipes, share them with the world and document my trials and tribulations.  I am excited to begin this new journey, especially now, my favorite time of the year to cook and bake.  I live in Minnesota and I love soups, chilis and stews on cold, snowy nights and also have a gigantic sweet tooth.  Stay tuned for recipes and anecdotes of my kitchen adventures.