Thanksgiving Recap

The turkey was fantastic. I think my favorite part was the gravy (so was Jenny's), which covered up my less-than-fantastic mashed potatoes (my sister and I both employed the "cook your potatoes early and keep them warm in the crockpot" idea to our own demise), but the whole thing was simply fabulous. And yes, RaChelle, my turkey cooked way faster than I expected, moving dinner up a whole hour. Yikes! Maybe it WAS a good thing I'd done the potatoes first!

There was some debate before about what stuffing recipe to use, and I hemmed and hawed until, seriously, Thanksgiving morning about whether to just use glorified Stove-Top or stuff my bird with something more exotic. The result? Compromise--I used the Apple, Sausage, and Parsnip Stuffing with Fresh Sage recipe linked to the turkey recipe, with a few alterations:

1) I did not use parsnips. Seriously, what are parsnips?
2) I used ground, Jimmy Dean-type sausage instead of sausage in casings. It was the "savory" kind (no hot sausage), and actually had sage in it, which was awesome.
3) Instead of the sourdough, I simply cooked up a box of Stovetop and mixed the rest of the ingredients in with it. I know, totally cheating, but I adore Stovetop, so why waste my time toasting sourdough when what I really want is a fancied-up box mix?

It was delish. I only had a 12 lb bird, and I think this stuffing recipe is for a 20 pound bird, plus extra on the side (and since Jason's dad doesn't like sausage I had to make regular stuffing on the side anyway), so I cut the recipe to about a quarter, give or take a few apples. I am very sad it is all eaten up, but I'm glad it was eaten up by Jason, who has never liked stuffing before.

The other thing I am sad about is that there is no more tapioca salad, which is my all-time favorite holiday (and any other day I can eat it) recipe. For the record, here is the recipe:

Tapioca Salad
Boil together in a saucepan:
2 c. water
4 T. minute tapioca
1/2 c. sugar (or Splenda works)
Once the mixture comes to a boil, take it off the stove and let it cool.

Once cool, mix in:
1 can fruit cocktail (drained)
1-2 chopped bananas
1 c. frozen strawberries or raspberries
1-2 c. cool whip (the recipe says 1, I like more)

Chill until ready to serve.

Okay, so I'm sad that the tapioca salad was all gone by the end of the weekend, but I did make it again for our Sunday school party on Saturday. My flight from Idaho was so late that by the time we made it to the party everyone was done eating. I am not sad that I got to take most of it home with me...

Coconut Pecan Chicken

This is a great recipe that I discovered in the newspaper, of all places. I'm posting it now because Anna and I were talking about how in the world to use up our Costco-sized bags of pecans!

P.S. I tried Andrea's Red Curry Soup and it was awesome! It's a keeper for sure.

1 1/2 c. plain fat free yogurt

2/3 c. sweetened coconut flakes

2/3 c. panko (Japanese bread crumbs)

1/2 c. finely chopped pecans

1 1/2 pounds chicken breast, cut into 1 inch wide strips

Preheat oven to 450 degrees.

Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko, and pecans. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.

Serves 6. Per serving: 288 calories, 31 g. protein, 18g carbohydrates, 12g fat (3g saturated), 67mg choloesterol, 1g fiber, 187mg sodium

Thank goodness for amazing turkey!

It was a group effort for Thanksgiving this year, and since it was at our home we provided the turkey and dressing. The dressing recipe that I wanted to use is from Williams-Sonoma (Kori Frahm made it last year at our five year reunion Thanksgiving) but I could not find focaccia bread stuffing (literally, I called Trader Joe's, Wild Oats, etc.), so I chose a cornbread stuffing recipe from Sunset magazine (which I can't even find the recipe on line any more, they must of realized IT WAS NOT GOOD). Lets just say it was disappointing. BUT, that is okay, because the star of the show was the two year champion turkey recipe which Andrea mentioned in one of our first posts. Seriously, people were talking about the turkey days later. Brining is the way to go. Although (those of you that followed the recipe) did you notice that it cooks faster than the recipes suggests? Mine was done both years after about 3.5 - 4 hours. So I am wondering...maybe a lower temperature? I hope everyone had a wonderful Thanksgiving!

Pumpkin Spiced Balls

*These are my new favorite. They remind me of the russian tea cookies except they are made with peacans instead of walnuts so I can eat them and you dip them in pumpkin frosting... enjoy!

Prep: 30 min. Bake 16 min. per batch Stand: 1 hour


Cookies:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
2 cups all-purpose flour
1 cup chopped pecans, toasted*

Pumpkin Spiced Glaze:
¾ cup powdered sugar
1 teaspoon pumpkin pie spice
Cream or milk

Preheat oven to 325 degrees. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in powdered sugar and vanilla until combined, scraping side of bowl occasionally. Beat in pumpkin pie spice and as much flour as you can with the electric mixer. Sir in any remaining flour and pecans.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 16 to 18 minutes or until bottoms are lightly browned. Transfer cookies to wire racks and cool completely.
Make Pumpkin Glaze by combining powders sugar and pumpkin spice in a small bowl. Stir in enough half and half, light cream or milk to make a glaze of desired consistency. Makes ½ cup.
Dip tops of cooled cookies into pumpkin-spiced glaze. Place cookies on wire racks, glazed tops up and let stand about 1 hour or until set.

Makes about 48 cookies

*To toast pecans, spread them in a single layer in a shallow baking pan. Bake in a preheated 325 degree oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.

Traditional Sweet Potato Casserole

I made this dish for Thanksgiving at the Griffiths and really enjoyed it. My parents and I decided it would become a traditional holiday dish in the Marble household -- it was that good!

Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Yield
16 servings

Grandma Bennett's Sugar Cookies

For Andrea. And anyone else who likes amazing cookies.

Cream together:
1 c. sugar
1/2 c. butter
Beat in:
1 egg
1/2 c. milk
1 t. vanilla
Sift and mix in:
1/2 t. salt
4 T. baking powder
3 c flour

Roll out dough to about 1/4 inch thickness and cut into circles or shapes (or roll dough into balls and press flat).
Bake 12 minutes at 375 F.
To make them pretty, sprinkle sugar on top before baking.

I have a note here that says "greased/floured?", which I can only assume means that I did not get that tidbit of info from Professor Bennett. Amanda, help?

Pumpkin Bars

This dessert is so good and so easy! Company always likes it. The recipe makes a lot so it's perfect for a crowd. Freezes well so you can make it ahead. Can serve it on paper napkins or fine china. Great for a festive fall occasion.

4 eggs
1 2/3 c. sugar
1 c. cooking oil
1 16 oz. can pumpkin
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Icing:
1 3 oz. package softened cream cheese
1/2 c. softened butter.
1 t. vanilla
2 c. sifted powdered sugar

In mixer bowl, beat together eggs, sugar, oil, and pumpkin till light and fluffy. Stir together flour, baking powder, cinnamon, salt, and soda. Add to pumpkin mixture and mix. Spread batter in ungreased 15x10x1 inch baking pan (1 inch deep cookie sheet). Bake at 350 for 25-30 minutes. Cool. Frost.

Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating till smooth.