Christmas Breakfast

Christmas Breakfast

I have made the baked french toast two years in a row and I think I might make it a tradition. I used to always make cinnamon rolls for Christmas morning but they started to feel too heavy with all the other sweets we are consuming in December. This french toast is sweet but light and matched with a savory casserole, it hits the spot! They are both SUPER simple to assemble the night before and just pop in the oven during the morning festivities.

Overnight Creme Brulee French Toast Bake
https://www.melskitchencafe.com/overnight-creme-brulee-french-toast-bake/
We topped with fresh whipped cream and triple berry mix (frozen kind we defrosted).

Overnight Croissant Breakfast Bake
http://abountifulkitchen.com/2014/12/overnight-croissant-breakfast-bake.html/
I used pre-cooked turkey sausage links I cut up and I used french bread instead of croissants (although I'm certain croissants would be amazing).

Merry Christmas!

Thanksgiving 2017

Thanksgiving 2017!

I want to make sure I have access to these links for future years. Maybe some of you will find it helpful as well!

Turkey. 13.5 lb butterball again. Only 99c pound at Costco. Took about 3.5 hours at 325F. 

Gravy (Similar to what Mel describes above): Poured chicken broth (homemade earlier in the week) in the bottom of the roasting pan as soon as the turkey came out. 1/2 C butter (8 oz stick) melted, whisked in 1/2 C flour over medium heat. Added warmed broth (2 C chicken broth plus 1-2C from turkey). Whisked until thickened. Used medium saucepan.

Potatoes. Jordan loves the Bristish Roast potatoes so we did these instead of mashed this year. Instead of boiling we used the Instant pot (it was bigger and less messy!). I did it for 10 minutes, but next year will likely only do for 6 minutes. We did about 8-10lbs of potatoes, gold yukon. Was three sheet pans worth. 

Stuffing. Loved that it was stovetop! Used homemade chicken broth. Simple and tasty. Perfect amount. I'll likely add some mushrooms next year. No one really like stuffing but me anyway! (And my guests). Not too soggy, so that was a plus. 

Appetizer: Cranberry salsa cream cheese dip. So yummy!

Same as last year:

Cranberry sauce (except I learned you must taste it! I like mine tart but I only used 1/2 C sugar like last year but this year was even too tart for me!). 

Lion house rolls (my sister brought rolls instead)

Roasted asparagus (tossed in olive oil and salt and stuck in for the last 8 minutes of the potatoes roasting at 450F.

Desserts:

I finally braved making all my own pie crusts and it was worth it! I made the pie dough Monday and let them sit in the fridge. Made the fillings Wednesday and then assembled and cooked Wednesday evening. So yummy! 

Pie Crust (Only change - I used all butter. I followed her tip of freezing and grating the butter).

Berry Pie (used this blueberry pie recipe but with mixed berries from my freezer). Next year want to try with just blackberries.

Pumpkin Pie (Libby Pie recipe, except used fresh canned pumpkin so it took about 20 minutes longer to bake as more liquid and the consistency was different, but still yummy!)

Apple Cranberry Pie - so delish!

As usual: Chocolate Mousse Pie

My sister brought pumpkin rolls!

We also had 5 martinelli, crackers for dipping, pomegranate, and 4 bowls of fresh berries: strawberries, blackberries, blueberries, and raspberries. Costco has such great produce (and I am a member for the first time ever!).

So, thanks to Melskitchencafe and A Bountiful Kitchen, my Thanksgiving dreams came true:)

Roll out:

Monday: Completed grocery shopping (most done on Friday) and made pie crusts.

Tuesday: Made chocolate mousse pies x2, toasted the bread for stuffing, made chicken broth, made cranberry sauce, prepped pomegranate. (Also planned to prep and sautee the stuffing veggies, but didn't).

Wednesday (Jordo's birthday!): Made cranberry salsa that evening for the dip, made the pie fillings in the afternoon and then assembled and baked that evening. 

Thursday: Would've made rolls. Instead made salad (apples, craisins, pumpkin goat cheese, walnuts, red onoin, tomatoes over bed of mixed greens). Stuffing on stovetop while potatoes were roasting.

Washed berries. Asparagus prep. And assisted Jordan with the turkey, potatoes, and gravy. 

We also bought nicer disposable plates and silverware so clean up was easy (we didn't have enough real dishware). 

Next year: plan to set table night before. And set out dishes and bowls with post its for what goes where (did the day of instead). Jordan also is asking to try a crumb top for the apple cranberry next year. I need to make whipped cream earlier in the day. It was too loud and long afterwards. Trying to figure out what more I can do before the day of! It was pretty relaxing this year. As above, make berry pie with just blackberries (instead of mixed berries).

Full Heart!

Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Ingredients:

3 large sweet potatoes, peeled and cut into ½ inch cubes

4 Tablespoons vegetable oil

2 teaspoons salt

½ teaspoon pepper

½ teaspoon powdered ginger

1 pound prewashed baby spinach

1 1/3 cup sweetened dried cranberries

5 ounces goat-cheese crumbles

2 cups coarsely chopped pecans

Maple-Mustard Vinaigrette

1 Tablespoon maple syrup

2 Tablespoons red wine vinegar

2 teaspoons Dijon Mustard

Salt and pepper to taste

½ cup vegetable oil


Up to 3 days ahead:

To prepare vinaigrette, mix maple syrup, vinegar, mustard, salt and pepper in a

bowl. When salt is dissolved, stir in oil; do not over mix. Refrigerate.

1 day ahead:

Peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and

ginger. Divide potatoes between two foil-lined 9x13in roasting pans. (Do not

crowd, or potatoes won’t roast properly.) Roast at 450 for 15 minutes, stir, then

roast an additional 10 to 15 minutes, until they begin to turn golden. Leave in

pans and let cool to room temperature. Refrigerate overnight in sealed plastic

container. Coarsely chop pecans and toast in skillet over medium heat until

lightly browned, about 7 minutes. Cool and set aside at room temperature until

you’ re ready to assemble the salad.

On the day of the event:

Thirty minutes before serving, reheat sweet potato cubes in a 350 oven for about

15 minutes (or microwave, oven is better, even room temp is fine). Cool slightly. For an attractive presentation, put spinach in a large

salad bowl. Remove cooled sweet potato cubes from pans and layer on top of

spinach. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat

cheese. Serve dressing next to salad (this allows for leftovers without being soggy!). Can also serve up individually.

Notes: I got this from my sister Ashley. I love the flavors and the leftovers. I also 1/2 this for smaller groups and just use rough estimates of amounts.

Thanksgiving 2016

Thanksgiving 2016

I want to record this as much as for myself as for all of you! :) We had  lovely Thanksgiving and I will likely use some of these recipes for next year as well. (Side note: super excited to have a bigger kitchen and double oven next year. Game changer!). Jordan is in charge of the turkey, mashed potatoes, and gravy. I prepare the desserts and sides. I try to make as much as I can in the 2 days leading up to Thanksgiving. I usually save the rolls for day of and maybe one of the desserts (if simple). This allows me to relax and enjoy the day! Note: Get groceries on Monday.

Main/Sides: 

Turkey and gravy: 

http://www.melskitchencafe.com/simple-herb-roasted-turkey/

We just went with a 13.44 lb butterball Turkey this year. It only took about 3 hours to cook at 350 (and turned down to 325 for last 30 minutes). The kids always love prepping the turkey with Jordan! This was the simplest turkey prep we have ever done and the turkey tasted better than it ever has (year 3). We took it out an hour before guests arrived and left it under foil. Stayed warm enough! And gave us enough oven time to finish cooking the stuffing and rolls.

Note: Need meat thermometer (that works) for next year.

Note: Allow 3-4 days (min) to let it thaw. I got this one on Monday but even on Thanksgiving, inside was still a bit frozen when removing the giblets and neck. Running under hot water did the trick though. May need to get turkey Saturday before if frozen.

Mashed Potatoes: 

I don't think Jordan used a recipe. He cooked 5 lbs of russet potatoes, skins on, and then added a stick of butter, salt, pepper, and milk while beating (I offered the whipping cream instead of milk, but he declined).

Note: eventually need a bigger pot! 

Vegetables/salad: 

Spinach salad with roasted sweet potatoes, goat cheese, pecans, and cranberries. (This is from my sister Ashley and I will post this separately). I love this salad! I roasted the sweet potatoes the day before and it's very easy to throw together day of. (Should've made the dressing the day before as well).

Stuffing: Kale and Carmelized Onion Stuffing

https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Ok wow! No one in my family really likes any kind of stuffing so I made this specifically for me I guess. It was SO good. I followed her make ahead instructions and it worked out so well. I needed a little less time in the oven than she stated. Cooked in a 9x13. Will definitely make again! 

Note: Could half next year as no one likes stuffing, unless we have guests that do. Used large bag of pre-washed and pre-chopped Kale from Smith's. Looked like too much but cooked down perfectly. (Just had to remove some stems after it had cooked down).

Cranberry sauce:

A bountiful kitchen fresh cranberry sauce 

https://abountifulkitchen.com/2016/11/fresh-cranberry-sauce.html

Super simple and super yummy! Again, my family isn't big on cranberry sauce, but I think it's a must! I used 1/2 C orange juice, 1/2 C water, and only 3/4 C sugar. I like mine a bit tart:) Made the night before and put in the fridge. 

Lion House Crescent Rolls:

http://www.melskitchencafe.com/lion-house-dinner-rolls/

This recipe is almost identical to the one Mom posted here, except this uses butter instead of Crisco. As I'm not a fan of crisco and rarely have it on hand, I like this recipe with butter. I made the dough around 11:00 day of and let it rise in our plastic cake bowl upside down. I split it into 3 balls and used a pizza cutter for 8 rolls each (crescent style) totaling 24 rolls on 2 sheet cake pans. They rose a lot more in the oven than I expected and were quite large. SO SO yummy! My favorite recipe. 

Desserts (made all ahead except crumb topped apple pie):

Pumpkin Pie

https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

I love that there is always a bit of extra filling that I bake in a small pyrex bowel or ramekin and selfishly eat by myself to reward myself for all the cooking I'm doing (usually day before).

Pumpkin Roll

http://toonecipes.blogspot.com/2012/11/pumpkin-rolls.html?m=1

Tip: Make ahead, even far ahead and freeze. Roll in clean towel and put in fridge for 20-30 minutes before adding filling (helps prevent cracks). Best to make 2 and freeze one for Christmas!

Crumb Topped Apple Pie:

http://ourbestbites.com/2009/11/crumb-topped-apple-pie/

Made in the morning and then just reheated in low heat oven while we ate our meal.

Chocolate mousse pie (makes 2):

http://allrecipes.com/recipe/16956/death-by-chocolate-mousse/?soid=recs_recipe_seed

I usually just buy two oreo crusts or chocolate wafer crusts from the store. This recipe makes 2 of those sized pies. (We ate one for Jordan's birthday and I saved the other for Thanksgiving). Super simple and really good. Best to make ahead so it's really set up and firm. Don't take out of fridge until right before eating so it stays firm. A family favorite. 

Whipped cream - the real stuff of course, and a lot of it!

Other:

Martinellis (x3 consumed, x2 more in fridge)

Pumpkin Spice Eggnog (brought out with dessert)

3 mini tray Appetizers: Cheese (apple cheddar from Trader Joes and another sample from Smiths), dried cranberries, small dill pickles

Next year: 

I really want to make this for an appetizer:

Cranberry jalapeño cream cheese dip with pita chips 

http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/

I also really want to find a good berry pie recipe, as Jordan has requested:) 

The Best Sugar Cookies!

Hi ladies!  So I came across this fabulous recipe the other day.  My kids love the tradition of doing sugar cookies for Valentines Day, St Patricks Day, Halloween and Christmas.  So I am always looking for a good recipe.  I knew I found my match when I saw the cream cheese in this recipe! :)  They are super yummy.  I usually double the recipe.... Enjoy!

Sugar Cookies

1 cup butter, softened

3 oz cream cheese, softened (I use whipped)

1 cup sugar

1 egg yolk
1/2 tsp vanilla extract

1/4 teaspoon almond extract

2 1/4 cup flour

1/2 tsp salt
1/4 tsp baking soda

1/8 tsp nutmeg (I just do a tiny bit, only because nutmeg isn't my favorite)

Cream butter, cream cheese, and sugar.  Beat in egg yolk and extracts.  Combine flour, salt, baking soda and nutmeg and gradually add to cream mixture.  Cover and refrigerate for a couple hours. On a lightly floured surface, roll out dough to 1/8 in thickness.  Place 1 inch apart on un-greased baking sheets.  Bake at 375 for 8-10 minutes or until you see shine on top of cookie disappear.  Do not overcook.  Cool for 2 minutes before removing from pans to wire racks.

Unbelievable Carrot Cake

 
Cake:
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 lb. medium carrots (6 to 7 large carrots), peeled
• 1 1/2 cups granulated sugar (10 1/2 ounces)
• 1/2 cup packed light brown sugar (3 1/2 ounces)
• 4 large eggs
• 1 1/2 cups vegetable or canola oil
Frosting (I double the recipe below to frost a 9-inch layered cake):
• 8 ounces cream cheese, softened to room temperature
• 5 tablespoons butter softened to room temperature
• 1 tablespoon sour cream, light or regular
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar (4 1/2 ounces)

Directions

1. Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don't have a food processor.
3. In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
4. Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.
5. When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!
6. (I think it would be even better if you put it in the fridge for a little while until you're ready.)

I made this for Easter....Amazing.  I'm making every year!

Bacon Wrapped Green Bean Bundles

Bacon Wrapped Green Bean Bundles

Ingredients

• 1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you’ll have 1 lb. after the beans’ ends have been snapped)

• 8 slices lean, regularly sliced bacon (I used Turkey Bacon)

• 3 Tbsp. real butter (no substitutions!)

• 1 Tbsp. rice vinegar

• 1 Tbsp. white sugar

• 1 Tbsp. minced red onion

• 1 clove minced garlic

• 1/4 tsp. Kosher salt

Instructions:

Bring a large pot of lightly salted water to a boil.

If you’re using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, limp, or yucky-looking beans. Super-scientific, right?

When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.

If you’re planning on completing the beans immediately, preheat the oven to 400 degrees F.

On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. This step can be done up to a day ahead of time.

When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.

Notes

I made these for Easter and loved them! They only change I made was using Turkey Bacon. It is nice to be able to make most of it the day before and just pop in the oven the day of. Nice festive way to dress up green beans!

Picture and recipe from: http://www.ourbestbites.com/2009/08/bacon-wrapped-green-bean-bundles/

Crash Hot Potatoes

Crash Hot Potatoes

Ingredients:

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Directions:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Notes

I made these for a friend and then for our family and they were a hit both times. We had them on Easter as well. We don't eat a lot of potatoes but these are a nice replacement for mashed potatoes, of which I'm not a big fan. I love roasting potatoes with olive oil! These have simple ingredients and taste so yummy with the crispy edges. I boiled them ahead of time so I could quickly smash, season, and roast the day of. I used rosemary and it was great.

Picture and source: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Soft Gingersnap Molasses Cookies

Soft Gingersnap Molasses Cookies

makes 3 dozen

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
•  2 teaspoons ground ginger
• 1 and 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/3 cup dark molasses
• 1 egg, at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup granulated sugar, for rolling
• 1 cup butterscotch chips or white chocolate chips or semi-sweet chocolate chips (optional)

Directions:

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.  Set aside.  In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed.  Add the brown sugar and beat until light and fluffy.  Scrape down the sides as needed.  Add the molasses, egg, and vanilla.  Beat well, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed.  Do not overmix.  Cover mixed dough with foil and chill for 4 hours of overnight.  I made mine in the morning and baked in the evening.

Preheat oven to 350F.  Line a large baking sheet with parchment paper or a silicone mat.  Shape dough into 1-inch balls and roll in granulated sugar.  (Kids love this sugar rolling part!). Place balls 2 inches apart.  Bake for precisely 8-10 minutes, until the edges are just turning brown – cookies will be puffy and still appear soft in the middle.  Mine took 8:30 minutes.  Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.

Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

Notes:

I love gingersnaps! But I also love soft and chewy cookies, so this was the perfect combo. Unfortunately, Jordan and I have opposite sweet palates! He obligingly ate two for FHE last night, but the kids and I downed enough to make up for it. These just taste like the holidays to me! I froze half of the dough balls to bake nearer to Christmas, too. I didn't add any of the chips on top, but I'm sure that would be yummy as well.

http://sallysbakingaddiction.com/2012/11/26/soft-gingersnap-molasses-cookies-4-ways/

© Sally’s Baking Addiction 2012 recipe & photos

Thanksgiving 2012

Thanksgiving 2012

I wanted to put the recipes I used this year all in once place for easy reference in the future.

1. Appetizer: Spinach Phyllo Triangles

Ingredients

• 1 T olive oil
• 1/2 C chopped onion
• 1 clove garlic, minced
• 10 oz package frozen chopped spinach
• 1 1/2 C finely crumbed feta cheese (6 oz)
• 1/2 t dried oregano, crushed
• 12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
• 1/2 butter, melted (or more as needed)

Directions:
1. Saute onion and garlic in olive oil until tender. Add spinach and cook until heated through. Drain in colander, using spoon to press out excess moisture.  Combine spinach mixture with the feta cheese and oregano.
2. Place one sheet of phyllo dough on a cutting board or other flat surface (clean counter top). Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo sheets covered with plastic wrap until needed, they dry out super fast as they are so thin!).
3. Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from end of each dough strip.
4. To fold each strip into a triangular bundle, first bring a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Use additional brush of butter to secure edges at end of triangle if needed. Repeat with remaining phyllo, butter, and filling until filling is used up.  (Makes 36 triangles if 12 sheets are used. I had enough filling to make 42 triangles, using 14 phyllo sheets).
5. Place triangles on a baking sheet; brush with butter. Bake in a 375F oven 15 minutes or until slightly browned.

Make ahead directions: Prepare phyllo triangles through step four. Place unbaked triangles in a covered freezer container; freeze for up to 2 months. Do not thaw the triangles before baking. I place on a cookie sheet and freeze and then place in a ziplock bag.

Notes
I started making these in England as an appetizer for Thanksgiving, as we were invited somewhere and it was the only thing I had to make that year. Although simple, they are quite time intensive due to all the butter brushing of each sheet and rolling into little triangles. However, they freeze great! I like to make them in advance and then they are ready to just pop in the oven before the meal. They are crispy and delicate and yummy. I am sure you could also do a sweet version with pie filling or the like inside. I froze half of mine for Christmas dinner appetizers!

From Better Homes and Gardens Cook Book, 12th edition

2. Condiment/Appetizer trays: I have these little appetizer trays with 6 places for different items. This year we had the following in them: Spinach Phyllo Triangles, Dubliner cheese slices (my favorite!), olives, baby dill pickles, and Wensleydale cheese with cranberries.

3. Slow Cooker Stuffing

Ingredients:

• 2 T olive oil
• 1 C chopped onion
• 1 C chopped celery
• 1/2 C chopped fresh parsley
• 1 clove garlic, minced
• 6 oz mushrooms, sliced (I used 10 oz because I love mushrooms!)
• 6 C dry bread crumbs (I used 6 or 7 pieces of whole wheat bread, I cut them into cubes and left them uncovered overnight to dry out).
• 3/4 t dried sage
• 1/2 t dried thyme
• 1/4 t dried marjoram
• 3/4 t salt
• 1/4 t ground black pepper
• 2 1/4 cups chicken broth, or as needed
• 1 egg, beaten

Directions:
1. Over medium heat in a skillet, sauté onion, celery, mushroom, parsley, and garlic in olive oil, stirring frequently. (I did this on Wednesday so I could just throw it all in the crockpot on Thanksgiving Day).
2. Spoon cooked veggies over bread crumbs in a large mixing bowl. Season with herbs and seasonings listed. Pour enough broth to moisten and mix in beaten egg (I added 1 1/2 C broth to start). Transfer mixture to slow cooker and cover.
3. Cook on low for 3-4 hours, stirring each hour and adding additional broth as needed. (I added a total of 1/2 C more of broth throughout cooking time). I checked each hour just to make sure it was okay as this was a new recipe, but you could probably be fine adding all the broth at the start and not worrying about it until serving time! The amount of broth needed will probably depend on the type of bread you use and how dry it is.
4. Alternatively: The site says you can of course do this in the oven as well, just place in 9x13 baking dish and bake uncovered for 45 minutes-1 hour at 350F.

Notes:
I was a little wary of this but wanted an option in a slow cooker so that I could have more oven space for other items. It actually worked out very well! The recipe isn't exact yet, as I stirred it a few times and added additional broth as needed, but the taste is what I wanted and was familiar to what I ate growing up.

Recipe adapted from and pic accessed from: http://allrecipes.com/recipe/slow-cooker-stuffing-2/detail.aspx?scale=8&ismetric=0

4. Cranberry Sauce

I used this recipe (and pic) from ourbestbites (http://www.ourbestbites.com/2008/11/cranberry-sauce/) that was similar to many I had seen. I used a sprinkling of cinnamon instead of the stick. I made it the day before and mashed the cranberries, as I like it a bit chunky. Sadly, I'm the only one in my family who likes cranberry sauce! Gratefully, our guests did, too. I confess, in terms of amounts, I like it more as side dish then a condiment!:)

5. Garlic-Herb Scalloped Potatoes

Again, ourbestbites to the rescue! Recipe and picture accessed here: http://www.ourbestbites.com/2008/11/garlic-herb-scalloped-potatoes/

I am not a fan of mashed potatoes, sad, huh? My family is though, but this year a guest offered to bring veggies and mashed potatoes. So I made these instead! On non-holidays, I hardly ever cook with white potatoes but it's fun to use them for special occasions. I used whole milk as well because nutrition is not something you worry about on holidays, right?:) I halved the recipe and I made these the day before and placed uncooked in the fridge over night. I simply cooked them an hour before the meal and it worked out great! Rich and creamy and savory!

6. Vegetables: Grilled Portabello Mushrooms and Breaded Veggies

I had everything to make these, but one of our guests insisted on bringing four different fabulous veggies. But these two recipes are our go-to holiday veggies. I think I might make the breaded veggies and freeze on a baking sheet before cooking, place in zip lock bag, and then have ready to cook for Christmas! (With the baby coming, I'm trying to see what I can do now!).

7. Meat: The ham I bought is now in the freezer waiting for Christmas due to a overly-generous guest who insisted on bringing the turkey! Pretty amazing! One day I will try and do a turkey again the right way. I have only done one once before in England and it didn't turn out too fabulous. Currently I am without a roasting pan, baster, or meat thermometer, so I will have to get geared up for this in the future!

8. Dessert! 2 Pumpkin pies (just using the regular Libby's pumpkin pie recipe). One pumpkin roll, which I love!! And one Crumb Topped Apple Pie from ourbestbites. I made everything the day before so I didn't have to worry about it on Thanksgiving. I did warm up the Apple Pie for a bit in the oven before serving. We really liked this alternative to Apple Pie, it was similar to a crumble and not overly sweet. My pumpkin roll didn't turn out perfectly (kind of was lopsided as it settled in the fridge from its nice round shape) but it tasted yummy and reminded me of holidays growing up. Pumpkin rolls also freeze wonderfully, so I will freeze the 1/2 that we did not eat and save for Christmas!

9. Cop outs this year: rolls and pie crust. I used the packaged pillsbury dough crescent rolls and also bought frozen pie crusts for the pumpkin pies. You have to go easy somewhere right? In talking to my mom though, she said the crescent rolls I grew up with freeze very well so my plan is to make some and freeze for Christmas. She freezes them on a baking sheet before rising and then places them in a ziplock bag. She takes them out 4-5 hours before cooking and they thaw and rise! We will see if I have less "cop outs" next year:) I can't seem to get myself to buy LARD though for pie crusts. But Mom Toone, they are so good!

10. Finally, drinks. I love to have a variety of drinks for the holidays, since we usually just have milk and water the rest of the year. I haven't discovered any amazing homemade varieties, but here's what we tried this year: Martinelli's Sparkling Cider (got one with cranberry apple this year, too) served in fancy glasses (borrowed from our neighbor), soy nog (I love this lighter variety of egg nog although Jordan hates all nog!), and pumpkin spice coconut milk! I love all things pumpkin spice so we got this just to try. It was quite thick and sweet and I think I prefer the pumpkin spice soy nog, but it was tasty nonetheless!

I'd love to hear your holiday treats and tricks! I have found the more I do ahead of time, the more I enjoy the day itself. I can get easily stressed while trying to get a meal on the table in a certain time frame. So the more I can do ahead of time the better. I spent all day on Wednesday cooking and it made for a thoroughly enjoyable and relaxing Thanksgiving Day with my boys! (Jordan had to work but made it home by 3:30 for our meal!!). We also enjoyed the meal and evening with two beautiful friends. I do wonder in the future though, how does one do a turkey that takes up the oven all day and also cook the other items without two ovens? It is a mystery to me!

Love you all and Happy Holidays! We are excited to get up our Christmas tree and decorations tonight, listen to Christmas music, and have hot chocolate. I will post the recipe we've been using lately for that as well!