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Hello,
Today we have a Thanksgiving issue with tips, recipes and articles to make your Thanksgiving great! We also have completed our Thanksgiving Topic Site where you can find even more tips and articles. We will be adding to it over the coming weeks.
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This newsletter contains:
Thanksgiving Tips:
Thanksgiving Recipes:
Thanksgiving Articles:
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Thanksgiving Tips
Prepare your favorite stuffing and bake it in your crockpot while the turkey occupies the oven. You can prep this the day before and refrigerate, it is so much easier than stuffing it into the turkey, the turkey will cook faster, food poisoning risk is decreased and the stuffing doesn't absorb all the extra fat dripping from the turkey.
By Linda
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As your Thanksgiving guests arrive give each a paper fall leaf to write a "thankful" thought on. Have them drop them in a clear vase or fishbowl. They needn't sign it unless they want to. Then, if there are only a few, read them before the meal, or after, or hang them up for all to see.
By Linda
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How Many Days Till Christmas Chain
After Thanksgiving, the rush is on toward Christmas. To keep kids from asking "How many days..." every day, let them make a paper chain with links that equal the number of days till Christmas. Each evening before bed remove one link. The shorter the chain, the closer Christmas gets. Very good for the wee ones to whom a number like 17 is meaningless, but they can see the chain shrinking.
By Linda
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Write Christmas Cards During Football
Use the time while the guys are watching football on Thanksgiving (after dinner) to address Christmas cards.
By Linda
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Cook Big Holiday Meals The Day Before
With the big holidays coming, I find when I cook a big meal, I'm too tired to eat. So I make everything possible the day before. Potatoes are peeled, boiled and mashed, dressing is made and baked (when it's done, pour over some chicken broth, cover with foil and it stays moist), turkey is cleaned and placed in the roaster then back in the fridge. Then on the holiday, all I have to do is cook the turkey and "reheat" the rest. Much easier, no one can tell the difference and I can sit and enjoy the meal with my family!
By The Duck
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Get your kids involved in Thanksgiving dinner!
Get your kids involved in Thanksgiving dinner! Have them help decorate the table by making Candy Cornucopias for place cards: Using ice cream cones, write each guest's name on the cone with decorator frosting. Place the cones onto a festive paper napkin and fill them with candies, dried fruit and nuts. Let the filling spill out a bit for a "cornucopia" effect.
By Kathy
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Keeping Prepared For Christmas Baking After Thanksgiving
After I roast my Thanksgiving turkey, I place all my Christmas baking supplies and utensils in the clean roasting pan and keep it out on the counter so I won't have to search and drag everything out as I do my Christmas baking. Makes whipping up a quick batch of something really quick when you don't have to find and then put away everything every time!
By Linda
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Killing Off Insects Before Making Crafts With Outdoor Items
Before using any natural stuff like pinecones or seed pods you have gathered in holiday decor, line a shallow pan with foil and put them into the oven at 200 degrees for about 45 minutes. This will kill any insects living inside. You don't want uninvited guests crawling onto your holiday table.
By Linda
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Thanksgiving Recipes
Just in time for you Thanksgiving feast...
Classic Apple Pie
8 servings
Ingredients:
Directions:
Preheat oven to 375 degrees F. and position rack in bottom.
Combine 1/2 cup sugar, brown sugar, flour, teaspoons cinnamon, cloves and salt in large bowl. Add apples and butter and toss well.
Roll 1 disk out on lightly floured surface to 12-inch round. Roll dough up on rolling pin and transfer to 9-inch Pyrex pie plate. Trim edges. Spoon filling evenly into crust, mounding slightly in center. Roll second disk out on lightly floured surface to 12 inch round. Roll up on rolling pin and transfer to top of apples.
Trim edges to 3/4 -inch overhang. Turn top edge under bottom. Crimp edges decoratively. Cut several slits in crust to allow steam to escape. Place pie on heavy baking sheet. Stir remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon to combine in small bowl. Sprinkle over top of crust. Bake until pie is golden brown, juices bubble thickly in center and apples are tender, about 1 1/2 hours.
Basic Flaky Pie Crust Dough
Makes enough for 1 double crust pie or 2 single crust pies (Serves 8)
Ingredients:
Directions:
Combine flour, sugar and salt in food processor; pulse to blend. Add butter and shortening and cut into flour mixture using on/off turns. When mixture resemble coarse meal, transfer to large bowl. Combine 4 tablespoons ice water and cider vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding additional 2 tablespoons ice water if necessary.
Gather dough into 2 balls and flatten balls into disks. Wrap in plastic and chill 30 minutes or up to 4 days. Well-wrapped dough can be frozen up to 2 weeks. Allow dough to soften slightly at room temperature before continuing.
Nutrition Facts
Makes enough for 1 double crust pie or 2 single crust pies (Serves 8)
By Kathy
View Article: Click Here
Heat oven to 325 degrees. Rinse bird in cold water. Drain and pat dry.
Fold wings, bringing wing tips to the back of the bird. Fill neck cavity with stuffing, if desired. Stuff body cavity as well, but do not pack stuffing as it will expand as it cooks. If you do not wish to stuff the bird, rub the inside of the bird with salt. Push drum sticks under a band of skin at the tail.
Place turkey, breast down and allow to bake at least 1/2 of the time. Then, turn the turkey over carefully. Baste with butter. The browning of the bird will take place now so continue to baste with the juices from the roasting pan every 30 minutes.
If you use a meat thermometer, make sure it does not touch the bone. Covering with aluminum foil will prevent excessive browning. Allow the turkey to stand 20-30 minutes to set before carving.
By Robin
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Ingredients:
1 3-oz. pkg. lemon gelatin
1 c. boiling water
1 10-oz. pkg. frozen cranberry orange relish
1 can crushed pineapple (not drained)
1 red apple (chopped)
1/2 c. celery (chopped)
Crisp salad greens
Directions:
Dissolve gelatin in boiling water. Stir in frozen relish, fruit and celery.. Stir until relish is thawed. Pour into 1-quart mold; chill until set. Unmold on fresh salad greens. Serves 6-8
By Robin
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A good Holiday bread recipe or just any day. View Article: Click Here
This deliciously easy pie made with a Ready Crust Graham Cracker Pie Crust is the perfect holiday treat for any apple pie lover. View Article: Click Here
Another delectable dessert for your Thanksgiving day feast. View Article: Click Here
Thanksgiving Articles
Preserving Thanksgiving Memories for Scrapbooking
Last year our family tried out a new way to preserve Thanksgiving
memories, and the result was truly a treasured keepsake.
View Article: Click Here
8 Tips To Holiday Meal Planning
Don't Stress over Holiday Meals, Plan ahead. Stress is really about the unknown, do I have enough of...., will I get this done in time? So some intelligent planning ahead of time, will help to take a lot of stress out of holiday meals. I have compiled a list of tips, and some printables to help you in planning your holiday meals.
View Article: Click Here
Decorating For Thanksgiving - Budget Friendly Decor For The Holiday
Decorating for Thanksgiving on a tight budget can be simple when using elements found around your home or apartment. Here are a few tips for adding that special Thanksgiving flavor to your decor for little or no money.
View Article: Click Here
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Ingredients:
2 cup flour,
1 teas. baking powder,
1/2 teas. baking soda,
1 cup sugar
2 Tbls. softened butter
Directions:
1 large egg, 1 cup orange juice, 1 cup chopped cranberries, 1/2 cup chopped nuts, 2Tbls. grated orange rind.
1. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
2. In a larger bowl, beat sugar and butter until light and fluffy. Beat in egg until well blended.
3. Add dry ingredients and orange juice alternately to sugar mixture, mixing well after each addition. Stir in cranberries, chopped nuts and orange rind.
4. Pour into well-greased 4-1/2 x 8-1/2 inch loaf pan.( sometimes I bake this in my Bunt pan.) Bake at 350 degrees 50-55 minutes or until wooden toothpick inserted in center comes out clean.
5. Cool in pan 15 minutes. Remove from pan. Cool on wire rack, until you are sure it is cooled completely. Wrap in plastic wrap.
If wrapped too soon and it has any warmth left, it will sweat and become soggy after wrapping. Wrap in plastic wrap. Can be stored at room temperature for a couple days. Doesn't last that long at our house!
I bake about 4 at a time and freeze 3 for use later. Saves on energy bill, by baking all at same time.
By Gladys Hill
Makes 1 pie (8 servings)
1 (6 ounce) READY CRUST Graham Cracker Pie Crust
1 (21 ounce) can Comstock or Wilderness Apple fruit filling and topping, divided
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 eggs
1 (20 ounce) bottle caramel
Sundae syrup
Optional Topping: 2 tablespoons pecans, toasted
Preheat oven to 350 degrees F. Place pie crust on baking sheet; pour 1/2 can of pie filling into crust and spread evenly. Set aside.
With a mixer, beat together cream cheese, sugar, lemon juice, and vanilla until fluffy. Add eggs, one at a time, mixing after each addition; pour filling over apple layer. Bake for 30-35 minutes, or until center is almost set.. Cool.
Prior to serving, garnish (in this order) with remaining apple filling, caramel sundae syrup, and optional toasted pecans. *Helpful Hint: Spread out pecans evenly on a baking sheet. Place into a 375 degrees F oven for 3-5 minutes or until pecans are well toasted.
By Kathy
Yield: 10 servings
1 3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
2 1/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
Cooking spray
1 1/2 cups fresh or canned pumpkin puree
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites
1 large egg
1 (12-ounce) can evaporated skim milk
Preheat oven to 325 degrees F. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325 degrees F for 5 minutes; cool on a wire rack.
Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325 degrees F for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.
Serving size: 1 wedge
Nutrition Facts
Yield: 10 servings
By Kathy
By Rachel Paxton
By Patty Getz
By Home Decorating Digest
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