SOCIAL MEDIA

Wednesday, November 8, 2017

thanksgiving stuffing


Confession Time - I get ridiculously excited about Thanksgiving stuffing. I'm not kidding! I actually start thinking about it way before Halloween rolls around. It's my favorite part of the meal. I make it just the way my mother-in-law used to and, oh my goodness, is it good. As a time saver, I actually make my stuffing the night before and refrigerate overnight. The next day I top it with a few spoons of turkey drippings right before baking. Moist on the inside and crispy and crunchy on top...I'm definitely thankful for this stuffing.

Landon and I have so much fun making the stuffing. We listen to Christmas music, eat toasted bread bits, and the house takes on that holiday smell of sage, onions and celery. Once the stuffing is mixed and ready for the baking dish, we put a bit back to just enjoy with a spoon. Mmm...the stuff(ing) memories are made of.  


Holiday Stuffing

1 1/2 sticks butter
2 1/2 cups chopped onions
2 cups chopped celery
5 teaspoons dried sage
1 teaspoon salt
1 teaspoon pepper
14 cups dried white bread, cubed & toasted
Chicken or Turkey Stock
{I also add some drippings from the turkey pan}

Place toasted bread cubes in a very large bowl. In a large frying pan, melt butter over a medium heat. Saute onions and celery together with salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes. Add about 1 cup of stock. Continue cooking over medium low heat until stock evaporates.

Add celery & onion mixture to bowl containing toasted bread; add sage & stock, mix well. Add more stock until stuffing is at desired consistency - mine is very moist. {This is where I could end the recipe and just start eating}

Place in buttered casserole dish - bake at 350 for 20-30 minutes until heated through & slightly browned on top.
Thursday, November 2, 2017

Easy Pumpkin Palmiers


It's time to talk All Things Thanksgiving. Today we're talking about Pumpkin Palmiers... They sound fancy, but they are super easy to make.

These would be perfect with your coffee on Thanksgiving morning or set out for a light snack before the big feast. Be sure to have your puff pastry thawed and ready to go. You can thaw in the refrigerator overnight or set out for 40 minutes to an hour at room temperature.

Pumpkin Palmiers
One Box Puff Pastry (I use Pepperidge Farm)
One Jar Pumpkin Butter
One Cup Granulated Sugar
2 Tablespoons Pumpkin Pie Spice

and 
Half Cup Granulated Sugar
1 1/2  Tablespoons Pumpkin Pie Spice

Preheat oven to 425.  Mix sugar and pumpkin pie spice. Lightly sprinkle non-stick surface with sugar mixture (about 1/4 cup). Roll out square of puff pastry on sugar (I used a rolling pin). Sprinkle a bit more sugar on top of the pastry. Top with half a jar of pumpkin butter. Form the palmiers shape by rolling the two sides towards the center creating two long rolls that meet in the middle. Repeat with second sheet of pastry. Place in the freezer for about 10-15 minutes. Mix remaining sugar and pumpkin pie spice now.

Remove from the freezer and cut into 3/4″ slices. Place on parchment covered baking sheet. Sprinkle with sugar mixture. Bake for about 10 minutes or until golden brown. Note – I like to flip halfway through baking to dust both sides with pumpkin spice sugar mixture.

Enjoy! 

Friday, October 27, 2017

five on friday

HAPPY FRIDAY FRIENDS!! I'm so ready for the weekend. I'm linking up with Five on Friday again this week. Let's jump right in...




We've been playing a family game every night before Landon's bedtime lately. Our favorite is this Alphabet Go Fish game from Peaceable Kingdom. The cards are big, bright and sturdy and it's a great way to review letters while still having fun. 


I'm taking my niece out to dinner tonight to celebrate her 18th birthday that happened while we were out of town. I gave her a choice of several restaurants and Red Lobster won out. I wonder if endless shrimp had anything to do with her choice. 



I ordered this cozy cardigan last week and it arrived a few days ago. It's so warm and cozy, perfect for cool fall days. I chose the cocoa color but think I may need one in black too.  


My sister is hosting a little Halloween gathering tomorrow evening. I'm making mummy dogs and, of course, Halloween punch. This is one of my favorites - we actually served it at our wedding.


And now in book news... I'm expecting an early copy of Joanne Fluke's Raspberry Danish Murder soon. If you've been reading here for a while, you know the Hannah Swensen series is my favorites in cozy mysteries. I believe this will be book 20 in the series. If you're looking for something new to read, start from the beginning with Chocolate Chip Cookie Murder

Have a great weekend! Next Friday I'll be kicking off All Things Thanksgiving.