Thanksgiving 2010

Happy Thanksgiving everyone!

I hope you are all enjoying your holiday with good food, family and fun.

Jimmy and I got up early this morning to put our turkey on to cook. I'm really happy how it turned out. We made some garlic, thyme, orange butter and put under the skin of the turkey along with some orange slices. Then we covered the outside with more butter. I got the idea from something I saw on Curtis Stone's website. Didn't it come out gorgeous?

Here is the garlic, thyme, orange butter. We 

didn't use a recipe but just threw in the ingredients 

until it looked right.

Jimmy had fun with this part.  He loosened all the 

skin from the breasts so we could cram all the goodies 

in there.

We stuffed the cavity with fresh thyme and oranges.

How cool is that? We usually just stick the turkey in the roaster and forget about it. Not anymore! Going to a little extra work really paid off. The turkey was moist and juicy was infused with orange essence.

Macaroni and Cheese

(printable copy) 

4 cups elbow macaroni, cooked (about 8 oz. dry)

1 egg, lightly beaten

3/4 cup fat free sour cream

1 cup low fat cottage cheese

8 ounces reduced-fat sharp cheddar cheese, shredded

1/2 cup skim milk

2 tablespoons onions, grated

1/4 teaspoon ground pepper

1/2 teaspoon salt

1 1/2 tablespoons stick low-fat margarine, melted

1/4 cup breadcrumbs

1 tablespoon stick low-fat margarine

1/4 teaspoon paprika

While noodles are cooking, mix together next 9 ingredients.

Mix in cooked pasta, and pour into a 2 quart casserole dish sprayed with Pam.

Mix bread crumbs, paprika and 1 TBSP melted margarine and sprinkle over top of casserole.

Cover and bake for 45 minutes @ 350 degrees.

Remove tin foil and bake for an additional 5 minutes.

Sweet Potato Pecan Casserole

(printable copy) 

3 cups sweet potatoes, fresh, cooked and mashed

1/2 cup sugar

1/3 cup milk

2 eggs, lightly beaten

1 teaspoon vanilla extract

1/2 cup butter, melted

1 cup light brown sugar

1/3 cup all-purpose flour

1/3 cup butter, melted

1 cup pecans, chopped

Preheat oven to 350 degrees.

Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and 1/2 cup melted butter. Stir with wooden spoon until well combined. Put mixture in a 2-quart casserole dish.

In a small bowl, combine light brown sugar, flour, 1/3 cup melted butter and chopped pecans. Spoon this topping evenly over sweet potato mixture.

Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.

To download a copy of this recipe click here.

Broccoli Cauliflower Salad

(printable copy)

1 bunch broccoli

1 small cauliflower

1/2 cup sugar

1/4 cup red onion, diced

3 teaspoons white vinegar

1 cup mayonnaise

1 cup shredded cheddar (more if desired)

7-8 slices of cooked crispy bacon (crumbled)

Chop broccoli and cauliflower up into bite sized pieces.

Stir together sugar, vinegar and mayo.

Pour over the broccoli and cauliflower and toss in cheese and bacon and onion.

Mix together and refrigerate until ready to serve.

Now..........On to Christmas!!!!!

Share this post