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Blogger Holiday Cookie Party

Who doesn't like a cookie party. My mom, sisters and I get together and bake cookies every years. While although this cookie may not seem holidayish. It has been my favorite since my Grandmother started making them many, many years ago. It is an awesome variation of the rice krispy treat.

Butterscotch Krispies

1 bag butterscotch morsels
1 cup peanut butter
6 cups rice krispies

Melt morsels and peanut butter together. Mix with rice krispies and spread into a 13x9 pan. And your done. Tasty and fast - you can't beat that.

Be Thankful

Thanksgiving In America - Today we see the history

When people think of Thanksgiving, most remember the story of the Pilgrims and the Indians at Plymouth Rock. The Pilgrims first arrived in America on December 11, 1620, not prepared for the winter they were about to face. Out of the 102 who arrived on the Mayflower, forty-six of the people died during the first few months. Despite the devastation, they had a good harvest, partly in thanks to the Indians who lived nearby.

They had a traditional British Harvest Feast in thanks to God for surviving and the blessings of provisions that would see them through the winter. In contrast to our modern Thanksgiving menu, they actually had more meat than vegetables, including venison, fish and wild foul, which may or may not have actually been turkey. They probably didn't have much in the way of desserts, as they didn't have a lot of flour or sugar on hand. They probably had some fruits and corn. Instead of pumpkin pie, they probably had boiled pumpkin. The first Thanksgiving feast lasted for three days.

Thanksgiving was not an annual event in the U.S. for many years. In 1623, there was a drought and instead of having a celebration, the Pilgrims held a prayer service. When their prayers were answered the next day, they invited their Indian friends to join them in another Thanksgiving observance.

June 20, 1676 was celebrated as a day of Thanksgiving in Charlestown, Massachusetts. However this was very different than the first Thanksgiving. This was to celebrate a victory over the Indians. Another victory, this time over the British, was celebrated in October of 1677 by all of the thirteen colonies. George Washington established the first national Thanksgiving day in 1789, however not everyone thought it was a good idea, including Thomas Jefferson.

It wasn't until 1863 that what we know as our modern Thanksgiving came into being. Sarah Josepha Hale decided to promote Thanksgiving in her magazine, Boston Ladies' Magazine and in Godey's Lady's Book. She also wrote letters to different governors and presidents. Abraham Lincoln finally established Thanksgiving as the last Thursday in November. The date was changed a few times (to the third Thursday), but in 1941 was finally established on its current date, the fourth Thursday in November.

Over the years, it has drifted away from its original focus on being thankful. It has become a day to eat and watch football. While those aren't bad things, it is good for people to take the time to actually be thankful for their blessings.

I am Thankful for my readers and passerby's to this blog. Thank you.
I am Thankful for my family and friends and their support.
I am Thankful to all those that have given me free or paid information that has helped me in my online journey.
I am Thankful for my struggles, without them I forget to appreciate what we do have.

What can you be thankful for?

Leftovers

It never fails that on Thanksgiving, our eyes seem to be bigger than our stomachs. We have to do jumping jacks or wait another day to eat more of that scrumptious meal. Even when our eyes are screaming “just one more bight”, our bodies are telling us “There’s not room for even one more crumb.” Ah the drama that goes on within us when it comes to food. So, how do you make sure the Thanksgiving Day leftovers are safe to eat tomorrow?

Most people think that food will keep as long as they need it to thanks to the miracle of refrigeration. Unfortunately, that is not so. Food has to be properly stored after dinner so that it is fit to eat the next day. Here are some guidelines for handling those turkey day foods so that they are fit to eat another day.

First of all, leftovers do not have an indefinite shelf life. Usually the sour smell or the sight of fuzzy stuff on the inside of the container alerts us to the fact that something’s rotten. As a general rule, leftovers kept in the fridge more than four days pose a potential poisoning hazard to whoever eats it.

Bacteria are small little guys that no one can see with the naked eye. Condensation buildup on the inside of a container can cause bacteria to grow. Despite the fact that the food doesn’t smell, the age of the leftovers makes them dangerous.

During the Thanksgiving holiday, a little food poisoning can ruin the entire weekend. Once food is cooked and ready to eat, don’t let it sit more than a couple of hours at room temperature. Some wait until they are ready to turn in for the night to clean things up but by then, the food has sat too long without refrigeration and the chance of harmful bacteria growth is extremely high.

If you are brave enough to bake the bird with stuffing inside, remember to remove the stuffing before storing the turkey in the refrigerator. With the stuffing still inside, the food will take too long to cool or will cool unevenly. The inside cavity of the turkey will remain warm and ripe for harmful bacteria to grow.

Containers used for storing gravy, rice, vegetables, and other side dishes needs to fit the amount of food inside of it. For instance, you wouldn’t store a cup of rice in a half gallon container even if it was the last one left. The rice would survive better wrapped in aluminum foil. The less air you have inside the container, the better for all concerned. Also, leave room around the outside of the container for air to flow and evenly cool the contents.

Eating turkey and stuffing the next day is even better than on Thanksgiving Day. In order to make sure everyone gets a belly full and not a belly ache, store your leftovers in a safe manner. You’ll be glad you did.

Time to Think Dessert

A meal is never quite finished until dessert is eaten. On Thanksgiving that is especially true seeing as there are so many delightful dishes to choose from.

Here are some ideas for Thanksgiving desserts your family will love.

The first dessert everyone looks forward to is pumpkin pie. Pumpkins are a favored item during the autumn season. If you have time, fresh pumpkin can be used for the pie. Don’t sweat it if you have to use canned pumpkin. The family will forgive you. Besides, you won’t have to worry about removing all of those stringy fibers.

Did you know that pumpkin is good for more than pie? Use it in muffins with some raisins. Pureed pumpkin can be used to make a pudding type dessert covered with a dollop of whipped cream and cinnamon.

Pumpkin bread is also scrumptious. You won’t even know it contains pumpkin. The sweet bread can be drizzled with a confectioner’s sugar or a lemon glaze or eaten plain, whichever you prefer.

Many fancy sweet potato pie to pumpkin pie. Sweet potatoes go for around twenty-five cents a pound at Thanksgiving so pie bakers can stock up. Sweet potato pie is a long standing tradition in many households for Thanksgiving dinner. Spiced up with nutmeg, cinnamon, and lemon extract, a good sweet potato pie won’t be around for very long.

Another favorite is apple pie. Apples of all varieties are plentiful for the choosing at this time of year and several types make great pie fillings. Granny Smith apples are a favorite because they hold up well when cooked. They are a bit tart so a sweeter apple in the mix cuts the sour taste of these particular apples. Some suggestions for a more sugary taste are: Gala, Jonathan, or Fuji. Less sugar is needed in recipes when the apples are sweeter.

Apple pies can have a crumb topping like Dutch apple pie or a flaky butter crust. Canned pie filling can be used in a pinch, but it is definitely not as good as one you create yourself from fresh apples.

This year, give yourself a wee-deserved break. Try a few no-bake desserts to supplement the pies, sweet breads and muffins. Pudding is great for the kids. Vanilla or butterscotch instant pudding complements the pumpkin bread you worked so hard to make. Ice cream is the ultimate no-bake dessert. A la mode goes with all pies and cakes on the menu.

What are you fixing to satisfy that sweet tooth this year at Thanksgiving dinner? Add a few easy dessert ideas to the family recipes and make the job easier for you, but still sweet for everyone else.

There not just side dishes anymore

Thanksgiving Sides with Flavor

We all look forward to eating dinner with friends and family on Thanksgiving Day. The center of the table is saved for the turkey, but it is not the piece de resistance. The supporting players on the table are what we all want to savor. Here are some ideas for making your turkey day sides irresistible.

What about the spices? Spices get our blood boiling, sometimes literally. It is said by nutritionists that eating spicy foods increases our metabolism. We need that on Thanksgiving Day when we tend to eat everything in sight.

One zesty spice is crushed red pepper. You can create your own by stripping the seeds out of hot peppers. It is the seeds that create the mouth meltdown anyway. These yummy seeds go well in or atop sausage stuffing.

Cinnamon and nutmeg are also great for adding flavor. We usually see them as a part of desserts, but they can also sweeten our side dishes. Add both to a bowl of candied yams or carrots for a different treat this year.

Herbs, especially fresh herbs, taste great on vegetables. Blend a few in with the mashed potatoes. Combine your potatoes with garlic and melted butter for a heavenly taste. Thyme or dill added to a cream sauce provides tasty coverage for fresh green beans or asparagus spears.

Instead of using plain water to cook rice dishes, add some bouillon cubes and fresh herbs to the water. While the rice cooks, the herbs infuse flavor through each piece. This also works great when steaming vegetables and boiling potatoes.

We add sage to the turkey for dressing it, but it can also be added to the stuffing. A hint of sage and cracked black pepper in cornbread stuffing complements the turkey and the gravy. All of the spices that you use on the turkey will end up in the essence in the bottom of the roasting pan. Add this concentrated bit of flavor to the gravy to liven up the taste.

What are you planning to complement the turkey on Thanksgiving Day? Whatever side dishes and salads you choose to serve, be sure that they are as good as they can be. Instead of the same old tastes, add a new sensation with a sprinkle of spice. It’ll wake up the taste buds and your guests.

What you don’t want to do when it comes to adding flavor to your side dishes is overdo it. Too much overshadows the natural taste of the food that everyone loves. Remember, herbs and spices are meant to enhance food without taking away from its original flavor.

Friday Herb Fun Day - Marjoram

Marjoram: A “Major” Health Benefit

Native to the Mediterranean region, marjoram grows primarily in Sicily, and one of its cities, Marjoram, is named after it. The residents of Marjoram hold the belief that marjoram had the power to banish sorrow. In addition, marjoram has sacred associations in the Hindu religion and was found to be of considerable use in the middle Ages, especially to preserve and disinfect meat that was less than fresh.

Because marjoram is considered to have the most fragrant essential oil among all herbs, it is widely used in aromatherapy, and also as a warming and soothing message oil to provide relief for muscular ache. Its healing properties include: fighting asthma; headaches; and soothing the stomach and digestive tract. This soothing herbal flavor can be enjoyed as a tea by sprinkling water over a few sprigs of marjoram.

In addition, the leaf of the marjoram has been used to loosen phlegm. It acts as a decongestant and useful in bronchitis, sinusitis and sinus headaches. Used as a tonic for the nervous system, marjoram is believed to be more calming than oregano, as it is used to soothe the nerves, reduce tension and stress; especially environmental. One of the components in marjoram is the flavonoids which have sedation qualities which help to relieve insomnia, tension headaches and migraines.

Promoting healthy digestion and treating simple gastrointestinal disorders, such as loss of appetite, indigestion, nausea and flatulence is another benefit in using marjoram. Much like the herb peppermint, it is said to soothe minor digestive upsets and colic. The flavonoids may also promote healthy arteries and heart by preventing cholesterol buildup and improving blood circulation. It is also thought to help individuals with Alzheimer’s disease.

Containing anti-inflammatory properties, marjoram can be used internally or externally. It alleviates aches and pains and when used externally, aids in the reduction of toothaches, muscular pain, bruises, arthritis, sprains and stiff joints. Used internally, it eases severe stomach cramps, spasms and painful menstruation. Marjoram stimulates perspiration, which also helps to rid the body of toxins through the skin. Moreover, this quality helps in the reduction of fevers, and helps to relieve cold and flu symptoms.

On the culinary side, marjoram makes excellent stuffing for chicken and turkey roasts. It makes an attractive garnish for bean and pea soups, and enhances the flavor of carrot and squash when cooked with it. It also works well with cheese and egg dishes. Marjoram is considered to be one of the rare herbs whose flavor intensifies when dried. It is also used in homemade sausages and meats that are to be cured or smoked. Marjoram also works well in combination with other herbs in spice blends. Marjoram is most definitely a major health benefit.

Thanksgiving's Not Just for Turkeys

I took a break from our Kid Friendly Recipes this week.

Alternatives to the Turkey

Turkey has been a mainstay on the Thanksgiving Day table for centuries. At one time Benjamin Franklin suggested that the turkey be the national bird instead of the bald eagle. So, turkey has gained quite the measure of importance in American and other societies. Honestly, Tom the Turkey doesn’t always want to be the center of attention - especially at dinner.

Many people are substituting other dishes as the main dish for the Thanksgiving meal. Maybe you are not having a big family get-together this year and everyone is fending for themselves. If that is the case, there is no need to fix a fifteen pound turkey with all the trimmings and dessert for less than a handful of people.

Increasingly, more people are jumping on the vegetarian bandwagon. For these folks’ Thanksgiving dinner, meat will not be on the menu. This is not what the majority of people consider a traditional holiday, but Thanksgiving doesn’t stop because there is no meat on the table. Traditions are created differently for everyone’s lifestyles and beliefs and vegetarians can celebrate the same holiday everyone else does, just minus the turkey.

Health is also a big concern for many of us. More and more people are cutting back on what they eat in exchange for a healthier, longer life. Thanksgiving is one of, if not the biggest eating holiday of the year. In lessening the amounts and types of food they eat, these health conscious people are making other choices for the meal to reflect their improved well being.

One alternative to turkey is fish. Many fish like salmon are high in omega-3 fatty acids. These substances are good for lowering cholesterol in the body. A main dish of salmon with wild rice and green beans satisfies the palate and does wonders for the body as well. To jazz up that salmon, add a pecan or parmesan crust.

What about chicken? A roasted chicken is smaller than a turkey for a more intimate gathering. A small whole chicken can be bbqued or fried, or both, depending on your taste buds. There is less cooking time as well which is always a plus if you ask the cook. You can even prepare the chicken earlier in the day and then warm it up for the full fledged dinner.

For some, Thanksgiving just would not be the same without turkey. For one reason or another they don’t need or want a big 20 pound turkey. Instead, choose a roasted turkey breast or turkey cutlets. They bake up quickly and leave less of a mess to clean up after dinner.

There doesn’t have to be meat on the table at all as vegetarians will tell you. Set the table with a variety of casserole dishes. Rice and broccoli casserole, macaroni and cheese, green bean casserole, and other vegetable dishes can fill you up and keep you from missing the turkey. Some vegetarians create a tofu turkey as their centerpiece as well to help set the “mood” for the occasion.

More Turkey, Turkey, Turkey

I am trying to break this up a bit and not do just turkey recipes everyday. But today we will share a few more recipes.

Turkey with a Soy Sauce Glaze

What You Need:
1 (16 lb.) whole turkey, thawed
1 tsp. salt
1 tsp. pepper
2 tbsp. soy sauce
2 tbsp. molasses

How to Make It:
Preheat oven temperature to 325 degrees F.
Spray a rack with a non stick cooking spray and place it in a roasting pan.
Clean the turkey with cold water and remove the giblets and neck.
Pat the turkey dry both inside and out.
Rub the turkey all over, inside and out, with the salt and pepper.
Mix the soy sauce and molasses together in a small mixing bowl.
Brush the mixture over the entire outside of the turkey.
Place the turkey on the rack in the roasting pan.
Cover the turkey with foil.
Roast 4 hours, basing with the pan juices occasionally, until the internal temperature of the thigh reaches 180 degrees.
Remove the turkey and allow it to rest 30 minutes before carving.

Serves 16

TIP: When using a molasses based glaze the turkey skin turns dark very quickly. Always be sure to cover the turkey tightly with the foil. This will ensure a golden brown turkey every time.

Roasted Honey Mustard Turkey Breast

What You Need:
1 (6 lb.) turkey breast, thawed
1/2 tsp. salt
1/4 tsp. pepper
1/4 C honey
2 tbsp. brown mustard

How to Make It:
Preheat over to 325 degrees F.
Sprinkle the salt and pepper over the entire turkey breast.
Place the turkey on a rack and into a roasting pan.
Bring the oven temperature to 325 degrees F.
Place the turkey in the oven and roast for 1 hour 45 minutes.
Place the honey into a mixing bowl.
Add the mustard and stir to combine well.
After 1 hour 45 minutes baste the turkey breast with the sauce being sure to cover the breast well.
Return to the oven and continue roasting 20 minutes or until the internal temperature reaches 170 degrees.
Allow the turkey to stand 10 minutes before carving.

Serves 6

TIP: When buying a turkey, whether it is a turkey breast or whole turkey, the rule of thumb is to by 1 to 1 1/2 lb per person. Check your guest list for the number of people you are serving and adjust your turkey weight to fit your needs.

For information on stress free holiday entertaining go here.

Plan your Thanksgiving Meal

Meal Planning for Thanksgiving

For many, the biggest part of the day on Thanksgiving is spent in the kitchen. There are dishes to prepare, meats to cook, and desserts to make. When the cooks finally get to sit down it is at the Thanksgiving table to join family and friends in devouring the meal. It’s no wonder they don’t fall face down in the mashed potatoes after all that time and effort.

Here are some ideas for meal planning this Thanksgiving to help you spend less time in the kitchen and more time actually enjoying the holiday festivities.

1. Begin early. Most people work up until Thanksgiving Day so they buy groceries and let everything sit until the night before at the earliest. This year, create a list of the food items that will be on the Thanksgiving table at least a week before the actual day. If it is not on the list, it doesn’t go on the table.

2. Cook ahead and freeze. Casseroles, macaroni and cheese, and rice dishes are wonderful candidates for freezing. Be sure to let them completely cool before refrigerating them or it will cause condensation to form. Once the dish is evenly cooled, cover it with an airtight lid or in freezer bags and place in the freezer until Thanksgiving morning when you can pull them out and reheat.

3. We all like to have our pies fresh and hot from the oven, but that is a lot of “perfect” timing for the baker, which is hard to come by when you’re cooking a huge Thanksgiving feast. Bake your pies before hand and let guests heat their single pieces up after dinner when they’re ready to enjoy them.

4. Buy a fresh turkey instead of a frozen one. For one thing, a frozen turkey needs to thaw in the fridge for four to five days before preparing. That means your refrigerator won’t be available to hold too much else. It also means that raw, thawing meat will be right next to other foods for the big day. Not a good idea if you’re trying to save time and energy and start early. A fresh turkey can be bought later without the space worries. Even if it has to be cooked a day or two before, the entire bird can be reheated in the oven on Thanksgiving Day before meal time.

5. Purchase or make appetizers. I don’t think there is one household that ever has dinner on the table exactly at four o’clock or whatever time you slate for the Thanksgiving meal. In case dinner is a little late getting to the table, munch on a tray of raw vegetables with ranch dip or a fruit salad. It is light and healthy and won’t ruin the appetite for turkey and gravy.

Planning takes the guesswork out of the occasion and leaves more time to enjoy with family, friends and the good food you’ve prepared.

For more on Menu Planning go here.

For information on stress free holiday entertaining go here.

Turkey, Turkey, Turkey

So I have a bunch of great turkey recipes around the house and decided to share them with you guys so I will try and highlight some this week and next for my readers and those that stop by. Along with other Thanksgiving info along the way. Happy Turkey Hunting.

Grandma's Roasted Turkey

What You Need:
1 (12 lb.) whole turkey, thawed
6 tbsp. butter, divided
4 C warm water
3 tbsp. chicken bouillon
2 tbsp. onion powder
2 tbsp. parsley, chopped fine
2 tbsp. seasoning salt
1 tsp. pepper

How to Make It:
Preheat over to 350 degrees
Prepare the turkey by removing the giblets and rinsing the turkey in cold water. Use paper towels to dry the turkey well. Separate the skin from the turkey meat on the breasts by inserting your finger and carefully lifting the skin up to make a pocket.
Place 3 tbsp of butter under the skin on each side.
Place the turkey in a large roasting pan being sure the breast side is facing up.
Pour the water into a large mixing bow.
Sprinkle in the bouillon, onion powder and parsley being sure to mix well to combine.
Pour the mixture over the top of the turkey.
Sprinkle the turkey with the season salt and pepper.
Cover the turkey tightly with aluminum foil.
Bake 3 hours 30 minutes basting the turkey with the juices in the pan every 30 minutes.
Remove the aluminum foil and continue roasting for 45 minutes.
The turkey skin should be golden brown and the internal temperature of the breast meat should be 170 degrees when the turkey is done.
Remove from the oven and allow the turkey to stand 30 minutes before carving.

Serves 12

TIP: Placing the butter between the skin and the meat helps the meat to stay moist during roasting. It also helps with the browning of the skin when the turkey has not been basted with oil.

Flipped Butter Turkey

What You Need:
1 (13 lb.) whole turkey, thawed
1/2 C butter
1 C water

How to Make It:
Remove the giblets and neck from inside the turkey cavity.
Clean the turkey well with cold water and pat dry inside and out.
Set the oven temperature to 350 degrees and allow the oven to heat up.
Place the turkey breast down in a large roasting pan.
Insert 1/4 C of the butter into the cavity of the turkey.
Place the remaining 1/4 C of butter around the turkey in the roasting pan.
Carefully pour the water into the pan so you don't splash the turkey.
Cover the turkey tightly with a piece of aluminum foil.
Roast 3 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees and juice runs clear.

Serves 12
TIP: More water can be added 1/4 C at time during roasting if necessary.

For information on stress free holiday entertaining go here.