Thanksgiving

I was really excited about the food we had for our big Thanksgiving feast, and between my mom and I, we had some GREAT food I wanted to share with you guys.  Unfortunately, as I tried to download my pictures off my camera, the memory card got ruined and lost EVERY. SINGLE. PICTURE. (including my daughter's birthday!) So I will post the recipes just so you have them, but as for pictures, I have none.  I usually don't make food unless I have a picture to go with it, so sorry about this!  I will include the link to where I found the recipes, which have pictures posted on their blogs and also the changes to the recipes at the bottom.  I hope you all had a great Thanksgiving. We did.  I just don't have pictures to show it! (I think this is the longest post I have ever written!)

Spinach and artichoke dip (this was probably one of my favorite things at the table!)

My mom's famous rolls

Pomegranate fruit salad

5 cup fruit salad (by Paula Dean)

4 layer Jell-o


Green Bean casserole

Sweet Carrots


Spinach Apple Salad

Pumpkin Cream Pie 

Raspberry Cream Pie 

My mom also made a 
pomegranate jell-o salad which was beautiful and delicious
and Potato salad per my husband's request, along with the
turkey, mashed potatoes, stuffing...I am sure I am forgetting something..recipes coming soon!



 Artichoke and Spinach Dip
1 (8 ounce) package cream cheese, softened
1/4 C mayonnaise
1/4 C grated Parmesan cheese
1/4 C grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can or jar artichoke hearts, drained and chopped
1/2 C frozen chopped spinach, thawed and drained or 2 handfuls of fresh baby spinach, chopped
1/4 C shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. Serve with chips, bread, or vegetables.

NOTE: Next time I wouldn't use the garlic salt the recipe called for because the artichokes and chips are salty enough. 
NOTE: I didn't have romano cheese on hand, so I just used extra Parmesan and a little mozzarella.  I think both ways would be great!
NOTE: I used fresh spinach and didn't measure my artichokes. 
 
Sweet Carrots
1 pound carrots, peeled and sliced
1 cup chicken broth
1 T butter
1 T sugar
salt and pepper to taste
Place everything together in a small saucepan. Bring to boil and cook until carrots are tender (about 20 minutes). Drain and serve.

 5-Cup Fruit Salad

1 cup flaked coconut

1 cup miniature marshmallows

1 cup drained mandarin oranges

1 cup drained pineapple tidbits

1/2 cup sour cream

Combine all ingredients in a medium bowl. Cover and chill for 8 hours.

Pomegranate Salad
1 cup whipping cream, whipped
2 heaping tablespoons of powdered sugar
1 dash of vanilla extract
pomegranate arils, if you have a really large pomegranate you could get by with using have of the arils and save the rest to make another salad the next day.
2 apples, diced
2 banans, sliced
Add the sugar and vanilla to the whipped cream, Taste to make sure sweetness is good, if needed add more powdered sugar. Then mix in fruit and your done.

4 layer Jell-o
2 large packages jell-o gelatin (any flavor combination you want)

middle layer:

1 pkg (8 oz) cream cheese

12 oz cool whip, divided

¼ cup sugar

1. Set cool whip out to thaw.  

2. Cook 1 package of jell-o according to package directions.  Pour in a 9X13 pan.  Let set. While the jell-o sets, make the cream cheese layer. 

3. Beat cream cheese, sugar and half of cool whip.  Spread over set jell-o.  Seal to edges.  Put in fridge until set.  

4. Cook second package of jell-0 according to package directions.  Pour over cream cheese layer.  Set in refrigerator.  

5. Spread the other half of the thawed cool whip over the set jell-o. Let set in refrigerator until firm. 

NOTE: I used orange and raspberry for the color.  I also used the speed method on the jell-o box, but you can do it the night before to save time. 

Spinach Apple Salad  

1 (10-oz) bag fresh baby spinach
1 med. Granny Smith apple, cored, and thinly sliced 

craisins
1/2 lb. crumbled, fried bacon
3/4 C toasted, slivered almonds
Dressing:
1/4 C granulated sugar
1/3 C oil
1/4 tsp. salt
3T. cider vinegar
1/8 small red onion
Toss salad ingredients together. For dressing, place ingredients in blender. Blend until onion is very fine and mixture is well blended. Dress salad and serve immediately. Garnish with apple slices.

Disclaimer: I don't love green bean casserole, but my husband requested it.  So instead of the typical cream of mushroom soup, I found one that makes the base from scratch.  I also don't like mushrooms, so I found 1 that had bacon instead.  Another reason I don't really like green bean casserole is the french fried onions on top, so I found one that used panko bread crumbs.  I actually really liked this version.   

Green Bean Casserole

Ingredients

• 2 pounds Fresh Green Beans, Ends Cut Off
• 4-6 slices Bacon, Cut Into 1/4 Inch Pieces
• 3 cloves Garlic, Minced
• ½ whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-½ cups Whole Milk
• ½ cups Half-and-half
• 1-½ teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• ⅛ teaspoons Cayenne Pepper
• 1 cup Grated Sharp Cheddar Cheese
• Extra Milk For Thinning If Necessary
• 1 cup Panko Bread Crumbs

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside. (I actually cooked my bacon the day before to save on time)

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden. 

Pumpkin Cream Pie

Ingredients

• FOR THE CRUST:
• 1-½ package Graham Crackers (about 15 Cookie Sheets)
• ½ cups Powdered Sugar
• 1 stick Butter, Melted
• FOR THE FILLING:
• 1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
• 1 cup Half-and-half
• ½ cups Heavy Cream
• Pinch Of Cinnamon
• Pinch Of Nutmeg
• Pinch Of Ground Cloves
• 2 Tablespoons Whiskey (optional)
• ½ cups (plus 3 Tablespoons) Pumpkin Puree
• ½ cups (additional) Heavy Cream
• 2 Tablespoons Brown Sugar
• Extra Graham Cracker Crumbs, For Garnish

Preparation Instructions

Preheat oven to 300 degrees.

Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Raspberry Cream Pie with a graham cracker crust
Crust:

2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup margarine or butter melted
Preheat oven to 375*   Mix graham cracker crumbs, sugar, and butter and press into a deep dish pie pan.   Bake for about 5-6 minutes.   Set aside to cool completely.

NOTE: I only used 6 TBS of butter and it was great

Raspberry filling:
1 and 1/3 cups sugar
6 TBS cornstarch
1/8 tsp salt
1 and 1/2 cups water (2 cups if using fresh berries)
4 TBS corn syrup
12 oz frozen raspberries thawed, or 1 pint fresh
Mix sugar, cornstarch, and salt.   Add 1/2 cup water and stir with wire whisk until smooth.   Add remaining water, corn syrup and berries.   Cook in saucepan over medium heat until thick.   Stir constantly. Set aside to cool.   While raspberry filling is cooling, make cream filling. If you are in a hurry you can put the raspberry layer in the fridge to help it cool faster.

NOTE: do not let this boil. It takes awhile for the sauce to thicken, but once it does, it is quick to boil.  Watch it closely and stir constantly. 

Cream Filling:
4 oz cream cheese, softened
1/2 cup sugar
5 oz  whipped topping or whipped cream
Fold cream cheese, sugar and whipped topping together gently until smooth.  

NOTE: if you use Heavy Whipping cream 5 oz is about 2/3 cup.  Whip the liquid until it forms stiff peaks and looks more like whipped topping.  About 4-5 minutes. I also sweetened mine with approximately 2 Tbs sugar.

Assembly of pie

Spoon cream filling over cooled crust.  Then spoon cooled berry filling over cream filling.   Allow to chill in refrigerator for at least 2 hours before serving.

Dinner and Cinnamon Rolls (mom)-original recipe

1 cup scalded milk

1 tsp salt

2 eggs

2 Tbsp yeast, dissolved in ½ cup water

2/3 cup sugar

½ cup shortening

approximately 6 cups flour

Scald milk. Mix eggs, sugar, shortening, salt and milk with enough flour to make a cake like batter. Add yeast and the rest of flour until you have a very soft dough. Let rise until double in bulk. For dinner rolls that you are going to freeze, punch dozen and roll out to ¼ inch thick. Spread with butter and shape into crescents. Place on lightly greased cookie sheet. Put in freezer immediately. DO not allow to rise. The day you want hot rolls, remove from freezer, take tin foil off, let rise on wire rack for 3-4 hours (depending on how warm you house is). Bake at 375 degrees for 18-20 minutes. Brush with margarine.

If you are going to serve these rolls the same day, after punching them down, allow them to rise again to double in bulk. Roll out to ¼ inch thick, spread with margarine and shape into crescents.

Dinner and Cinnamon Rolls-mom-mine and my friend Mary’s observations

1 cup scalded milk

1 tsp salt

2 large eggs (3 medium)

2 Tbs rapid rise or instant yeast, dissolved in ½ cups water (115-125 degrees)

½ cup shortening

2/3 cup sugar

approximately 6 cups of flour

Get all ingredients out (so that they are room temperature) and into their measuring cups before you begin. Put yeast in ½ cups of water (115-125 degrees) and add almost a tablespoon of sugar; mix with your pinky finger. *The 2TB of yeast actually refers to 2 packets of yeast so you can add less (2 ¼ tsp = ¼ oz packet) The yeast proofs better in a cone-shaped bowl that isn’t too big so that the yeast will climb the sides of the bowl. Let yeast rise. Pour a generous cup (almost 1 ¼ cup) into a sauce pan and scald milk over medium high heat. When it begins to boil/be bubbly, take off burner and add shortening to sauce pan with milk to let it melt. In a (large bowl that will hold your final dough product) separate bowl, beat eggs until they are pale yellow in color, and foamy (this gets a lot of air into them and makes the rolls lighter) and then add sugar and salt. Add a little of the hot milk with shortening in because you don’t want to cook the eggs and mix. Then add a little more; mix. Add some more. Then add 1 cup of flour, and add by ½ cup increments, then alternate between flour and shortening mixture to make a cake like batter that is runny. (This is what I watched mom do: after adding 3 small pours of shortening mixture, she added 2 cups of flour in ½ cup increments. She then added some more shortening, followed by 1 cup flour, the rest of the shortening mixture, ½ cup more flour, all the while mixing with beaters. Mix and stir from sides, this is not completely smooth. The temperature should be still warm, not hot, about 106-108 degrees. The batter should still be runny, so the yeast mixes well---this equaled about 3 cups of flour and the entire sauce pan of milk and shortening).

Add yeast (scrap yeast bowl to get all of it) and mix, but not too long or it won’t be soft. Add the rest of the flour until you have a very soft (and somewhat sticky) dough. (this is what I saw mom do: Add 1 ¾ cups flour, add another 2/3 cup and another ¾ cups of flour. When the dough began to thicken, she stopped using the mixer and added one more cup of flour and stirred with a large spoon. Don’t stir too much. Gently stir with spoon and add another 1 ¾ cup flour, scraping off the sides. Add ¼ cup of flour and begin to punch down with your hands (she kind of poked the flour into the dough at first). The dough will be pillow like. Add about ½ cup more flour. It is ready to rise when you can pull the dough from the sides and it will be a little sticky. It is okay if a little flour is on the outside. (she added about 5 ¾ more cups, which equals around 8 ¾ cups total. She said more than how much flour, you have to go on texture and feel…it will be shiny and smooth, and sticky to the touch.) Let it rest, then put a little shortening on your hands and pull in all 4 sides and turn dough over. Put lid on loosely and cover the lid with a kitchen towel. Let rise until double in bulk, or the lid begins to come off…about an hour.

For dinner rolls:

If freezing: punch down dough and put a very small amount of flour on counter. (You should either pinch off or cut off the dough.) Place dough on flour and roll out to ¼ inch thick. Put a little melted butter on fingers. Spread a little melted butter on top of dough and cut into crescent/wedge shapes with a knife. Start at the back of the wedge and tuck in corners, and roll crescent style. Add a little dough as needed (to the center of the wedge) or take some off. Place on lightly greased cookie sheet. Mom did not grease her pans. Rolls should have about ¼ inch space between them on the cookie sheet. Cover with tin foil. Put in freezer immediately. Do not allow to rise. The day you want hot rolls, remove from freezer, take tin foil off, let rise on wire rack for 3-4 hours (depending on how warm your house is). I usually freeze them on a cookie sheet and once they are completely frozen, I take them off and put them in a ziploc bag. I just grab out however many I need. Bake at 375 degrees for 18-20 minutes. Brush with margarine while they are still hot. (check the rolls before 18 minutes because I put my rolls in before the oven was up to temperature and they baked in roughly 13 minutes.)

If you are going to serve these rolls the same day, after punching down, allow them to rise again to double in bulk. Roll out to ½ inch thick, spread with margarine and shape into crescents. After baking you can rub butter on top of the rolls to make them soft on the outside and taste buttery.