Wednesday, November 19, 2008
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We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
My mother-in-law has ordered Tday dinner from a local restaurant. Everything from the turkey, sides, salads and pies! She wants me to do nothing, but I think I may bring a few appetizers for us to enjoy... and maybe a dessert!;)
ReplyDeleteWe divide it up. I'm bringing bread, we have a place we get the best cranberry blueberry bread, A green veggie - thinking a variation of green beans and a pumpkin pie. I like a fluffier pumpkin pie so I'm thinking a Kraft recipe turtle one. I'll try to link to it.
ReplyDeleteHere it is :
ReplyDeleteTurtle Pumpkin pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.
But I'm using white chocolate pudding instead of the vanilla pudding.
of course you are!:)
ReplyDeleteWe're having Thanksgiving at my mother-in-law's. My brother-in-law's bringing the turkey, and I'm bringing sides and an apple pie. I based my contributions on what I'm preparing for clients:
ReplyDeletestarters
puff pastry with brie and cranberry chutney (recipe from my sister-in-law, Sarah, who is spending her Thanksgiving week in Mexico at a resort, we won't talk about how jealous I am)
roasted pumpkin soup (I actually have made 11 crockpots of this for clients in the last 2 days)
sides
butternut squash gratin with rosemary bread crumbs
creamed pearl onions
ginger-glazed julienned carrots and parsnips
mashed potatoes
desserts
apple pie with vanilla ice cream
pumpkin cheesecake
A few years ago, my sisters and sister-in-law and I had a great "e-conversation" about whether salad belongs at Thanksgiving dinner. We didn't grow up with it, so we said, "No." But that year my sister, Eileen was charged with bringing the salad to an aunt-in-law's dinner, and I shared that salad had always been part of my mother-in-law's meal (although it's usually left over, and becomes part of the second meal, when we all make turkey sandwiches in the evening, and have seconds of whatever our favorite parts of the meal are. If you feel salad belongs on the table, I have a great new Fall recipe, ask me.
I actually made these green beans instead.
ReplyDeleteI got some cheese but not the heavy sauces below.
Blue Cheese green beans
1 pound fresh green beans, cut into 2 inch pieces
1/4 cup bacon drippings
3 ounces crumbled blue cheese
1/2 cup chopped walnuts, toasted
salt and pepper to taste
DIRECTIONS
Place green beans in a saucepan with one inch of water in the bottom. Bring to a boil over medium-high heat, and cook for 5 minutes, or until tender-crisp. Remove from heat, drain, and set aside.
Heat the bacon drippings in a large skillet over medium heat. Add green beans, and toss to coat. Saute until the beans are heated through. Sprinkle with nuts and crumbled blue cheese. Season with salt and pepper to taste.
I sauted in olive oil not bacon drippings still very flavorful.
WHAT ARE YOU/ DID YOU Do WITH THE LEFT OVER TURKEY? I tried some different recipes, I'll post them later. Thanksgiving Strata for Brunch on Sunday, it was tasty, a good change. Turkey Enchiladas and of course Turkey Divan.
ReplyDelete