I’m back at work after a week off. So it’s back to the daily grind.
On Saturday, I asked the boys what they wanted to have for dinner. The Imaginative One asked for brown sugar ham and the Wee One asked for chicken noodle soup. Actually he asked for chicken nugget soup. At least that was the joke on Saturday. The Wee One loves chicken noodle soup.
I started my blog in 2010 and then stopped it for a year and half in 2014 until September 2015. I’m going through all the recipes I’ve posted in the last 5.5 years. According to the stats, these are the lesser known recipes on my blog. Some of them need pictures which I hope to get on the blog soon.
Last week, I didn’t make a menu so our eating was kind of crazy. Actually it was crazy part of the week. This week I’m going to have a plan since it’s Thanksgiving week. I need to simplify my life this week.
Monday – Leftovers from Saturday’s and Sunday’s meals – either chili or cheeseburger pie – If you don’t want either of those, then you can make yourself a sandwich.
Tuesday and Wednesday – One day we are going to have pumpkin chili and the other day we are going to have pulled pork sandwiches from the freezer. We have new bbq sauce from Jungle Jim’s that Hubby wants to try.
About 15 years ago, my mother-in-law and father-in-law were on the Adkins’ diet. They created a dip/ dessert that we used to eat with cut strawberries. Their recipe contained sugar free pudding. Usually the pudding was either cheesecake flavored or white chocolate flavored.
When I was a new teacher, I would make this recipe with regular pudding to take to carry ins. One of the retired teachers loved this dip. She would request it every time there was a carry in.
I posted this recipe back in 2010 when this blog was still new. I didn’t have any pictures to go along with the recipe. This would be a good side dessert for Thanksgiving or Christmas dinner. You can serve it with a tray of fruit. That way people can pick and chose their favorites.
Pudding Fruit Dip
Stars of the recipe:
1 c. heavy whipping cream
1 small box of pudding mix (I highly suggest white chocolate flavor or cheesecake flavor)
Pour the whipping cream into a mixing bowl.
Open the box of pudding and pour it over the whipping cream.
Using a hand mixer, whip the pudding and whipping cream until it is stiff. (I usually start at the lowest setting and gradually move toward the highest setting.)
It’s a week until Thanksgiving so I thought I would share my menu for next week. I’m including the grocery list and a printable of the menu with links to all of the recipes on my two cooking blogs.
The grocery list is divided into different areas of the grocery store. It also has a key to all the recipes so you can cross out the ingredients you don’t need if you are not going to cook those recipes.
You could also visit my Countdown to Thanksgiving for other recipes if you would like something different then what I put on my menu. 🙂
For starters, I’m going to have a veggie tray and a relish tray. I’m going to have carrots, celery, cucumber, and sweet peppers on the veggie tray. I’m going to make or buy some ranch dip and hummus for the veggie tray. I’ll probably put out some peanut butter for the boys. They love celery with peanut butter. I got black and green olives, bread and butter and dill pickles for the relish tray. Simple but delicious. 🙂
I’m going to make the veggie tray on Wednesday so it’s ready. The relish tray won’t take long so it will be done right before people come on Thursday.
My mother-in-law is making the turkey. I’ve provided a great recipe for a turkey breast recipe. It also includes an easy gravy dish.
Onto the yummy part of the meal:
On Wednesday, I’m going to cook the stuffing, macaroni and cheese, and mashed potatoes. They are going to be put into baking dishes to be warmed up on Thanksgiving.
On Thursday while I’m serving Thanksgiving lunch to the veterans, I’m going to have the green bean casserole, sweet potato casserole, and honey glazed carrots cooking away.
I’ve already cooked up the cranberry relish and froze it so it’s one less dish to worry about.
I included two breads with the menu. One is a sweet bread baked as muffins. We love Young’s Dairy pumpkin bread around here. I’ve decided it would better served as muffins for Thanksgiving. You certainly bake it ahead of time and then freeze it. Take them out of the freezer on Wednesday to thaw out.
The other bread is my pull apart dinner rolls. You need a bread machine for these rolls. If you don’t have a bread machine, fill free to change up the bread with already bought rolls. Anything to make your life easier. I’ve already made the dough and then flash froze the rolls. I’ll pull those out of the freezer on Wednesday and then let it rise and then bake them before leaving to serve the veterans.
I have 3 desserts and homemade whipped cream on the menu. You could make these desserts on Tuesday and then store them in the fridge until Thursday. Grandma’s White Salad is better when it sits for a while. The other two recipes are for the Makes it’s Own Crust Apple Pie and Pumpkin Pie Sheet Cake. I would make the whipped cream on Thursday morning though. It doesn’t take long to make – five to ten minutes.
I hope you enjoy my Thanksgiving Day dinner menu and it’s a blessing for you.
My mother-in-law usually makes the mashed potatoes for family meals. In recent months, I’ve made them 3 times for our Sunday dinners. During those 3 times, I’ve made the potatoes too smooth, too lumpy, and then just right. Just like the Goldilocks and the Three Bears.
This is the recipe for the just right mashed potatoes.
(I used Yukon gold potatoes for the mashed potatoes. I highly recommend them. Yum!)
5 lbs. Yukon gold or russet potatoes, peeled and cubed into 1 inch cubes
2 c. water
1 c. chicken broth (I used another cup of water and used a tsp. of better than bullion instead.)
salt and pepper to taste
3 Tbsp. butter
1 (12 oz.) can of evaporated milk
6 oz. cream cheese, softened
8 oz. sour cream
Soak the peeled and cubed potatoes for 30 minutes or longer. This helps avoid gluey potatoes. (You could also prep the potatoes the day before.) Drain and rinse the potatoes before putting them in the crock.
Spray your crock and then add the potatoes, water, and broth.
Cover and cook on high for 4 to 6 hours or until fork tender.
Drain the potatoes and then place back in the crock.
Add the salt, pepper, and butter. Using an electric mixer or potato masher, mash the potatoes.
Add the milk, sour cream, and cream cheese. Mash until desired consistency.
Serve right away or keep in the slow cooker on keep warm for up to 2 hours.
I made mine and served some for dinner. Then I took the rest and put into the freezer for future meals. Each freezer bag has about 2 c. of the mashed potatoes.
I’ve been told stories of my grandpa and Uncle Corky loving pumpkin pies so much that their mom would bake extra pies just for them. Know-it-All is also a lover of pumpkin pies. He can eat them during the whole entire year not just in fall.
1 (12 oz.) can evaporated milk or 1 c. heavy whipping cream
Preheat the oven to 350 degrees Farenheit.
Prepare the crust by mixing the sugar, flour, baking powder, and salt. Pour the melted butter, vanilla, and egg. Stir to combine.
Press the dough into the bottom of a lightly greased 9 by 13 in. baking pan.
Prepare the filling: Using the same bowl (make sure there is no dough clumps left in the bowl), whisk the eggs until light and creamy. Stir in the sugar, salt, pumpkin pie spice, and pumpkin until combined. Stir in the evaporated milk or cream.
Pour over the crust.
Bake for 35 to 45 minutes or until a knife inserted into the middle comes out clean.
My grandma used to make a sweet potato casserole like this one. In fact, this is one of the recipes she sent to me when I was down in Walt Disney World on my College Program.
Then when I married Hubby his dad would make this sweet potato casserole for Thanksgiving.
As you can see, this casserole has a lot of memories attached to it. So when it was time to think about what I was going to make for Thanksgiving, I knew I needed to find a crockpot recipe similar to the casseroles my grandma and father-in-law would make.
This one is one that I’m going to serve for Thanksgiving. Speaking of Thanksgiving, this is the first year we are going to host the Thanksgiving dinner. Last year I did most of the cooking but we had it over at my mother-in-law’s house. This year it is going to be at our house. Argh! The problem is we keep inviting people to our little house. So far we are up to either 11 or 12 if everyone comes. That may not seem like much but if we get any more we will have to relocate to my mother-in-law’s since she has a little bit more room.
I have an app called Timehop. When I was looking at my Timehop for Sunday, I found a recipe I had posted a recipe for Pumpkin Spice Cream Cheese. I had 3 of the necessary ingredients already. When the Imaginative One and I went to the store, we got the final ingredient.
This cream cheese would be great for a simple Thanksgiving breakfast.
The weather has changed in our area. It’s gotten cooler so we are going to have soup three times this week.
Three of the meals are going to use bulk cooked hamburger. Having already cooked hamburger helps with assuring we have delicious meals for dinner.
On Saturday, I found a ham on sale for $1.19 a pound. Since it was such a good price, I bought one and cooked it in the crock pot for our Sunday night dinner. I used part of the ham and one of the bones for our split pea soup. Yum! Hubby took one look at the soup and said “There is a lot of meat in here.” He was one happy man. We still have a lot of the ham for him to eat for lunch.
I usually do the weekly ramblings on Saturdays. This week I’ve decided to do this blog post on Saturdays.
This week I’ve posted three recipes for the Countdown for Thanksgiving series.
Creamy Mac and Cheese is a new favorite of ours. It’s a delicious side dish or even as a main dish for a meatless Monday.
Creamy Fruit Salad is a favorite of mine. It’s my own version of a salad from a local meat market.
Makes It’s Own Gravy Turkey Breast and Easy Gravy is a main dish my mother-in-law raved about for a week after I served it to her.
I also reposted my Aunt Janet’s Pecan Cookies this week.
The boys and I have started what the Imaginative One calls the proto-types of the Christmas baking. On Friday night, we made peanut butter blossoms. The batch is almost gone because it’s one cookie we can’t can’t stop at one.
Yesterday Wee One and I tried out a candy recipe. It’s an easy two ingredient recipe. The candy is also delicious.
On my Timewarp today, I found a recipe I posted 6 years ago for a pumpkin spice cream cheese. After church today, I went and got the missing ingredient for the recipe. I had 3 of the 4 ingredients at the house. I will posting the recipe later this week. It’s absolutely delicious.
This morning I also made Honey Vanilla Creamer for my coffee. It’s absolutely delicious. It’s another recipe I’ll share in the next couple of weeks.
I haven’t forgotten my promise of a giveaway after the 31 day challenge. The giveaway prize has been bought. However, I am going to delay the challenge until after the holiday mailing season. The giveaway will be in January.