Thanksgiving Board

I saw this

http://www.scrapbooksetc.com/theme/holidays/christmas/handmade-ornaments-and-holiday-decorations/?page=4

and thought to myself, there are a lot of fun ideas for Christmas, how fun would it be to make this for November? Make it a calendar of all the things your grateful for. Each day turn it over to reveal a pic of something your grateful for. Brilliant, I know.

Mummy

My mother-in-law made these for Halloween. Aren't they cute? A little cheese cloth around a vase or jar or whatever really and googly eyes.

Photography Name

This is pretty cool. I would have a lot of fun pulling out the camera and trying to create my own. Fun idea!

http://gifts.personalcreations.com/gifts/Architectural-Alphabet-Framed-Print-30019088?viewpos=1&trackingpgroup=YouMayAlsoLike

Which one?

Oh my goodness, cupcakes with cookie dough in them or with a brownie mix in them?

http://allrecipes.com/Recipe/Chocolate-Chip-Cookie-Dough--Cupcake--The-BEST-Cupcake-Ever/Detail.aspx

Paper Trees

Saw this in the magazine, definitely going to make at least one. Here's how...

http://www.scrapbooksetc.com/blogs/iscrapuscrap/2010/10/09/trim-the-tree/?ordersrc=rdsbe100374

Pretty self-explanatory

Whippy Cake

My friend started working for whippy cake and I loved their website. http://whippycake.blogspot.com/

But, I'm not willing, at the moment, to spend 20-30 on a headband. So, after looking at their website and dreaming, I decided it was time to try to make my own. This is the result.

I might like it better than theirs. I noticed after I did mine, they can be rather large and I don't know if I want it any bigger. Fun though!

Thought: Someday I hope I can be a little better at braids.

I know it's not time

'

I'm thinking... I need to make a centerpiece with ornaments. What do you think?

From Better Home and Gardens

Halloween Fun

Take an orange bell pepper, cut off top, clean out the seeds, cut out a pumpkin face, put a dip inside and put the top back on. I saw it in the Schwans flyer.

Pumpkins

My mom sent me this message, so sweet. For all you pumpkins. ;)

{Just went to a pumpkin recipe exchange, yummy pumpkin recipes to come!}

Being a good person is like being a pumpkin.

God lifts you up, takes you in, and washes all the dirt off of you.

He opens you up, touches you deep inside and scoops out all of the yucky stuff --

including the seeds of doubt, hate, greed, etc.

Then He carves you a bright new smiling face and puts His light inside of you to shine for all the world to see.

Awesome Avocado, Black bean dip

-Kapri Roberts

Can of black beans rinsed

Can of white corn rinsed

Bunch of chopped cilantro

3 (or more ) tbsp of sugar (or less, I don’t like to use a lot of sugar in things, I prefer to keep that in my desserts!)

Packet of Good Seasons Italian dressing mix

*Tomoatoes chopped up (2)

*Avocados chopped up (I think I used like 3 and half)

Fresh lime juice (I think I used half a lime.. taste check)

*Use however many you like, if you like avocados more use more of those, or vice versa

Had this at Scarlett's Birthday party, so good, made for a little engagement party for my sister-in-law, big hit there too!

Pork Chops alla Pizzaiola

Recipe courtesy Giada De Laurentiis

Prep Time:

7 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

2 servings

Ingredients

• 2 tablespoons olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-ounce) can diced tomatoes, in juice
• 1 teaspoon herbes de Provence
• 1/4 teaspoon dried red pepper flakes, or more to taste
• 1 tablespoon chopped fresh Italian parsley leaves

Directions

Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.

Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.

Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Easy Chimichangas

-Once again my mom made these and they are great, and way easy! http://annasrecipefile.blogspot.com/2009/01/easy-chimichangas.html

11/2 c. chicken, cooked and chopped

2/3 c. salsa
1 c. grated cheese
2 green onions, chopped
1 t. cumin
½ t. oregano (dried)
flour tortillas
melted butter

Mix salsa, cumin, oregano, chicken, cheese, and onion. Place a dollop of filling in each tortilla and roll up. Place seam side down on a “Pamed” baking sheet. Brush with butter and bake for 25 minutes. Garnish with sour cream, salsa, avocado, etc.

Tuscan Chicken Pasta

-My mom made this, yummy, she got it from this http://thebellalife.wordpress.com/2009/07/18/debs-famous-tuscan-chicken-pasta/

Servings: 4-6 Servings
Cook Time: 30 minutes

INGREDIENTS:
3-4 Chicken Breasts
6 ounce package of Fusilli or Rotini Pasta
3-4 Roma Tomatoes (chopped)
½ cup Sun Dried Tomatoes (julienned)
2 cups of small Broccoli Florets
¾-1 cup Extra Light Olive Oil
1½-2 Tablespoons Pasta Blend Seasoning (Trader Joe’s has a great one!)
1 teaspoon Garlic Salt
Parmesan Cheese (to taste)
Lemon Pepper

Fill large pot with water, set on stove, and turn heat to high. Bring water to a boil and pour in the 16 ounce package of pasta noodles. Cook for 8-11 minutes until noodles are cooked through and tender. Drain pasta and set aside.

Season chicken with lemon pepper and throw on grill (medium heat for approximately 6 minutes on each side). After you have taken the chicken off the grill, cut in to 1-1½ ” squares and set aside.

In the meantime, chop your roma tomatoes and broccoli florets (set aside).Then, in a small bowl whisk together olive oil, pasta blend seasoning and garlic salt.

Take out a large bowl and add the pasta, chicken, roma tomatoes, broccoli, and olive oil mixture. Now, toss the ingredients to together and season with parmesan cheese (to taste). Serve immediately.

This pasta goes great with a tossed salad and toasted garlic bread. ENJOY

Chocolate Zucchini Bread

2 Cups flour
2 t cinnamon
½ t salt
1 ½ t baking soda
6 T unsweetened cocoa powder
½ Cup canola oil
1 Cup sugar
¼ Cup brown sugar
3 eggs 2 t vanilla
½ Cup sour cream
3 Cups grated zucchini
¾ Cups mini chocolate chips

TOPPING- (it really doesn't need this)

2 T brown sugar
2 T white sugar
½ t cinnamon


Preheat oven to 350 degrees.


Butter and flour two bread loaf pans and set aside. I actually used on
8” disposable pan to give away and a larger 9” pan for myself and the
batter divided perfectly. So you should get 2 very full 8” pans or
slightly less full 9” pans.

Quick tip: Do you ever cook quick breads and get a rim around the
edge? Where the part right next to the pan edge kind of sinks down and
then the middle of the bread puffs up? After you grease your pans,
take a paper towel and wipe down about one inch all along the top.

Mix topping ingredients in a small bowl and set aside. Place flour,
cinnamon, baking soda, salt, and cocoa powder in a small bowl and
whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and
eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and
sour cream and mix until combined. Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate
chips (that will help keep them evenly distributed). If you only have
regular chocolate chips, or a chocolate bar, just give it a chop so
it’s the size of mini chocolate chips.

Add the remaining flour mixture to the batter and stir just until
combined. Add chocolate chips and stir to combine. Divide the batter
between the two pans and sprinkle topping over each. Place pans on a
cookie sheet for easy moving.


Bake in your preheated 350 degree oven for 50-60 minutes. I set my
timer for 45 minutes and then keep an eye on it for the remainder.

Let it cool on a rack for 5-10 minutes and then remove from pans.

Sweet Potato Souffle

-Elise Roberts

3 medium sweet potatoes

3/4 stick butter

3/4 C Sugar——(I used 1/2 cup sugar it was great.)

2 eggs

1/3 C evaporated milk

1 tsp. Vanilla

Topping:

1C brown sugar

1C chopped pecans

1/2 C Flour

1/3 C melted butter

Cook potatoes till tender. Mash potatoes and add butter, sugar, eggs, and evaporated milk. Mix well and add vanilla. Pour into 1 1/2-1 3/4 quart baking dish. Combine all ingredients for topping and pour over potatoes. Bake 350*F for 30 minutes.

My sister made this for Thanksgiving. I'm not a fan of sweet potatoes, but this was awesome!

French Bread

-Aunt Liz (So easy with a little practice)

3 Cups warm water
1 1/2 Tablespoon yeast
1 1/2 Tablespoons sugar
3 Teaspoons Salt

Sprinkle the yeast over the warm water, add the sugar and salt, let it rest for 10 minutes

Kneed in 6-7 cups flour (usually 7) kneed well, raise for 30 minutes or until double.
Divide into two equal pieces and shape into round loaves, place on large cookie sheet.
Raise again for 20 minutes
Bake at 400 for 30 minutes.
(I also use this dough for pizza, bread sticks, and long french loaves)

White Chili

-Aunt Liz
2 Cans chicken broth
2 Cans great northern beans
1 Large onion - finely chopped
4 Cloves of garlic - minced
1 - 4 oz can diced green chilis
1 Pound of chicken breast tenders (I used Costco's roasted chicken)
2 Teaspoons cumin
3 Teastoons dried oregano
16 Oz sour cream
1 Cup monterey jack cheese shredded
1 Tomato - chopped
1 Tablespoon cilantro - optional

Brown chicken, onion and garlic
Add all ingredents (except sour cream, cheese and tomato) to the crock pot
Cook 3 hours on high or all day on low.

Add the rest of the ingredients just before serving.

Royal Vanilla Ice Cream

-The Hawkins Family

1 pint half-and-half (2 cups)
6 egg yolks, room temperature
3/4 cup sugar
1/4 tsp. salt
1 pint whipping cream (2 cups), chilled
1 Tbsp. vanilla extract

In a small saucepan, scald half and half by heating over medium heat until bubbles form around edge of pan. In a large mixing bowl, beat egg yolks, sugar and salt until thick and pale. Beating constantly, gradually add hot half and half; beat 1 minute. Stir in whipping cream and vanilla. Freeze in an ice cream maker according to manufacturer's directions. Remove dasher and serve ice cream soft, or, remove dasher and replace lid. Cover lid with foil. Place ice cream in freezer to ripen 2-4 hours or until firm. Makes about 2 quarts. Recipe doubles easily to fill a larger capacity freezer.

Tarts

The crust recipe http://www.joyofbaking.com/FruitTart.html It's a little time consuming, but I just used the Jello Pudding from the store for the middle (don't use Kroger not as creamy) so I didn't mind putting a little more effort into the crust. It tastes a lot like a shortbread cookie. I didn't put it into a pie dish either, as you can tell from the pic, but I used the mini muffin tins, and cut the time in half for how long to bake.

I found this recipe for the middle:

· Tart
1 1/2 cups milk

· 3/4 cup half-and-half cream

· 1 teaspoon vanilla extract

· 1 (5.1 ounce) package instant vanilla pudding mix

·

But I ran out of time, to get to the store for Half and half, I'm sure it would have made it creamier, but mine was still delish. I used the pie filling recipe on the box, use 2 1/2 cups milk instead of 3 cups. I waited to put the pudding in right before, thought the tart might get soggy, but not at all, I could have put it in sooner. Top with any fruit you want. Happy Baking! ;)

Peanut Buster Parfait

Peanut Buster Parfait

-Mom Roberts

1/2 c. butter, softened
1 pkg oreos (4 sleeves Costco)
1/2 gallon vanilla ice cream
1 c. salted peanuts
1/2 c. butter
2 c. powdered sugar
1 can evaporated milk
1 c. chocolate chips
1 tsp. vanilla

Melt 1/2 c. butter, crush oreos and mix with butter. Press in 9x13 pan. Freezer 1 hour. Soften ice cream in refrigerator. Spread evenly over crust. Freeze overnight. In a saucepan, mix utter, powdered sugar, and milk. Bring to a boil and cook for 3-4 minutes. Mixture should thicken some. Remove from heat & stir in chocolate chips and vanilla. Sitr until melted. Cool to room temperature. Pour over ice cream, sprinkle with nuts. Return to freezer until ready to serve.