Can't Believe It, Next Week Is Thanksgiving? Who is baking this weekend?

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Dave's SIL is a manager at Whole Foods so I've instructed him to order a meal and bring it on over.  He gets a discount and I'm not the least bit inclined to put a spread together single handed.  I can never be sure what sort of curve ball Dave might throw me while I'm in the middle of something and no doubt Murphy's Law would be invoked and I'd have a wrench thown into the T-Day machinery.  The most I might do is bake a pie the day before.

 

I'll get the good china and silver out and lay a nice table, but the rest will be about stoking the fireplace (OK, it's gas), cocktails, shots, snacks, hanging with Dave's daughter, SIL and grandkids age 5 and 2 and a nice bottle or two of Zinfandel with dinner.   Between them and us, we have some positive developments in both households from this past week to celebrate and be thankful for.

 

 
 
I'm Done!

Missed last weekend so late last night went on a tear and did three sweet potato pies and a banana/sour cream "NY" style cheese cake.

Dragged out the Krups mixer for the first time and also a NIB Bamix stick blender as well. One was a revelation the other unique but nothing to write home about. More about that later.

While pies are cooling will clean the place up and lay out things for tomorrow (rather today, *LOL*) We plan to be on the road by 1PM so I'll get about five or so hours sleep.

Happy Thanksgiving!

L.
 
Well, it all started for me Tuesday I baked 2 apple pies, and 2 sour cherry pies.
Yesterday I made my stuffed cabbage, and whole berry cranberry sauce. I also assembled the green bean casserole, mushroom dressing, cleaned the veggies for my roasted vegetables.pressed linens and placed on the table with a protective vinyl covering to protect my good lace from stains.

At 7:30 this morning it was time to get the champagne turkey in the oven, the off to start my poppyseed dinner rolls and polish silver so I can complete the table and get my cranberry meatballs started
 
Just took the dinner rolls out of our Aroma brand 20qt roaster/oven.  It's the 1st time we've used it as a supplemental oven, and it worked great!  The house smells like heaven already @ 8AM.  We're having ham & scalloped potatoes instead of turkey.  My dad isn't a big turkey fan, so we make this concession on his behalf.  It's all good because we still do the rest of the Thanksgiving meal trimmings. 
 
A few members emailed me for the sausage dip recipe so here it is for all. It isn't my original recipe. It was from "My Mother's Southern Entertaining" by James Villas and Martha Pearl Villas. It isn't for delicate eaters, that;s for sure!!!

1 1lb roll bulk breakfast sausage (Jimmy Dean Brand preferred)
1 8 ounce bar cream cheese softened to room temp - should be quite soft)
1 14 ounce can diced tomatoes with green chiles (drained of most liquid- a little left is fine)
1 to 2 cups shredded cheddar or monterey jack cheese
9 inch pyrex or other pie plate (no aluminum because of the tomatoes)

Cook sausage in a skillet over medium high heat, breaking it up and crumbling it while cooking. Make sure it is cooked through and well browned. Drain.

In a separate bowl, mix cream cheese with tomatoes and add cooked sausage.

Spread in 9 inch pie plate and sprinkle top with shredded cheese. Bake in 350 oven until cheese is melted and bubbling. Serve with Fritos Scoops - as these are the only things that are sturdy enough to handle this dip.
 

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