Leftovers and More Leftovers

Go to www.Allrecipes.com for some amazing Thanksgiving leftover recipes. You can even add your own! I have found some great turkey chili, soup, and other creative recipes that my family enjoys. It's tough when your eating the same thing every day this weekend but I assure you will feel great after putting together recipes from this site.

24 hours and counting

I plan to bake and prepare all the desserts today. The turkey will be thoroughy thawed by tomorrow as I took it out of the freezer Monday morning and transferred to the refrigerator. My 12 year old daughter will be setting the table inbetween dessert projects; so I found a great picture guide in Family Circle magazine this month. It's on page 78. I hope you enjoy your day of preparations as much as I will!

Easy Snack Food for the Holiday

I found some red pistachios and green pepitas (pumpkin seeds) to make some festive snack bowls to pass around with drinks. Use a white bowl and fill one side with the red and the other green. I use a piece of paper to divide the bowl and it looks GREAT!

Kid Activity

We usually take out the tree on Thanksgiving as part of the day. Sometimes, because so many people are at the house, I won't take out any of our ornaments for fear of breakage. I do, however, always offer some kind of decorating activity for the kids. I want them to  bond with each other and stay occupied so grown-ups can talk.

In past years I have set out squares of aluminum foil to make chain rings. It doesn't require adult supervision - no glue, scissors or sparkles to clean up later. I buy the pre-cut squares like delis use and find a spot for the kids to work out of party traffic areas.

I have also done ribbon chains. This requires prep work of cutting up the ribbon and perhaps some adult supervision because I let them use a stapler. The kids use up all my scraps and create a beautiful, colorful chain to hang on the tree! Other items that work are pipe cleaners and paper strips. I let the grown-ups do the popcorn and cranberries because of the needles, but always offer a bowl full of thimbles!

Linda's Christmas Eve Soup

My dear friend Linda shared this recipe ages ago and I have added it to my holiday menus! This Sherried Wild Rice Soup is fantastic! You will need: 

• 2/3 C. raw wild rice
• 2 C. salted water
• 2 medium leeks, including some green, diced
• 2 large mushrooms, diced
• ½ C. butter
• 1 C. flour
• 8 C. hot chicken broth, salt & pepper
• 1 C. half and half
• 3 Tablespoons dry sherry

1. Wash wild rice thoroughly. 
2. Place in a heavy saucepan with salted water. 
3. Bring to a boil.
4. Simmer covered for about 45 minutes until tender, but not mushy.
5. Fluff with fork.
6. Simmer for an additional 5 minutes.
7. Drain excess liquid.
8. Saute the leeks and mushrooms in butter about 3 minutes or until soft.
9. Sprinkle in the flour, stirring and cooking until flour is cooked, but not browned.
10. Slowly add the chicken broth, stirring until flour mixture is blended well.
11. Add the rice and season to taste with salt and pepper.
12. Heat thoroughly, stirring in half and half and add sherry.
13. Heat gently, but do not boil. 

 Makes about 12 servings.

I assure you this soup is so wonderful you will be adding it to your holiday menu!

Green Chile Pie

This recipe is similar to Pastel de Elote, but turns out more like a pie where the Pastel de Elote is closer to corn bread. Again I have Mrs. Bowers to thank. You will need:

• 4 eggs
• 1 1/4 sour cream
• 2 cups jack cheese shredded
• 7 ounces green chiles (I prefer diced)
• 1 1/3 cups cheddar cheese shredded
• salt to taste
• 1 1/2 tablespoons cumin
• pie shell
• picante

1. Preheat oven to 350 degrees.
2. In a medium bowl sprinkle the chiles over the shredded cheeses.
3. Beat eggs, sour cream, cumin and salt in a separate bowl.
4. Pour wet mixture into pie shell.
5. Sprinkle cheese mixture into pie shell.
6. Bake 1 hour and let stand to cool for 15 minutes.
7. Serve with picante.

I love using these recipes for the holidays and Fall potlucks. I get to tell a story about my "younger days" and how someone opened their home to me. (sigh) Gives me a warm feeling inside - not just because of the chiles! I hope you enjoy these recipes as much as I do and consider sharing them or opening your home to someone who could use a little company around the holidays.

Pastel de Elote or "Corn Pie"

My first Thanksgiving away from home was my during freshman year at Colorado State University. Lucky for me there was a gal whose family lived in Fort Collins and invited me into their home for the holiday. This post is a recipe Mrs. Bowers shared and that I have used every Thanksgiving since. You will need:

• 3 large eggs
• 1 can of corn
• 10 ounces frozen corn
• 1/2 cup melted butter
• 1/2 cup corn meal
• 1 cup sour cream
• 4 ounces Jack cheese cut into 1/2 inch cubes
• 4 ounces cheddar cheese into 1/2 inch cubes
• 4 ounces diced green chiles
• 1/2 tsp salt
• 1/4 tsp Worcestershire
• salsa 

1. Preheat oven to 350 degrees.
2. Grease 10 inch pie pan.
3. Beat eggs.
4. Add remaining ingredients and continue mixing.
5. Bake for 1 hour.
6. Serve with salsa.

Thanks Mrs. Bowers!

Roasted Sweet Potatoes and Apple Caramel Sauce

Every Thanksgiving my mother-in-law serves the same sweet potato puree topped with marshmallows. I don't like sweet potatoes this way so I am constantly on the lookout for new recipes. I found the one I'm sharing today in Fitness magazine almost 10 years ago and it's a great one!
You will need:

• 1 1/4 lbs sweet potatoes
• 1 1/2 cups apple juice
• 3/4 cup sugar
• 1/2 cinnamon stick or 1/4 tsp ground cinnamon
• 1 quarter-size slice of fresh ginger
• 1 tsp cider vinegar
• butter flavored cooking spray
• 2 tsp butter, cut up

1. Heat oven to 425 degrees.
2. Place potatoes (leave the skins on) in a 2-quart microwave-safe baking dish and cook in microwave on high for 5 minutes turning potatoes once halfway through.
3. Let stand 10 minutes or until cool enough to handle.
4. Combine juice, sugar. cinnamon and ginger slice in a small saucepan.
5. Over high heat, bring to a boil stirring until sugar is dissolved.
6. Boil 10 more minutes or until mixture thickens to a light syrup consistency.
7. Let cool.
8. Remove and discard cinnamon stick and ginger slice.
9. Stir in cider vinegar.
10. Peel potatoes and cut into half-inch-thick slices.
11. Coat baking dish with butter-flavored cooking spray.
12. Arrange potatoes in three overlapping rows in prepared dish.
13. Dot with butter and drizzle with 2 tablespoons syrup.
14. Cover with foil and bake 30 minutes until just tender.
15. Remove foil and drizzle with 2 more tablespoons syrup.
16. Bake potatoes 15 minutes or until tender.

You will probably have leftover syrup. I use it on waffles or something else later. I love sweet potatoes this way and so do my kids. Let me know what you think!

Disneyfamily.com

Once again http://www.disneyfamily.com/ has some amazing crafts and recipes for the Thanksgiving holiday. Lots of ideas for kids' table! Check it out.

Roasted Smashed Potatoes

I found this recipe in the Costco Connection magazine. I am planning to have these out for my Thanksgiving dinner and open house.

IMPORTANT:

• Do not use any potatoes larger than 2 inches in diameter.
• Cook potatoes thoroughly so they will smash.
• Remove the potatoes from the baking sheet as soon as they are done browning to avoid toughening.

You will need:

• 2 pounds small red potatoes
• 6 Tbsp extra virgin olive oil
• 1 tsp chopped fresh thyme
• salt and pepper to taste
• 3/4 cups water
• 2 baking sheets

1. Adjust oven racks to top and bottom positions and preheat oven to 500 degrees.
2. Arrange potatoes on a rimmed baking sheet.
3. Pour 3/4 cup water into baking sheet and wrapped tightly with aluminum foil.
4. cook on bottom rack until paring knife slips in and out of potatoes easily (poking through the foil) 25 - 30 minutes.
5. Remove foil and cool for 10 minutes. If any water remains, blot dry with paper towel.
6. Drizzle 3 Tbsp oil over potatoes and roll to coat.
7. Space potatoes evenly on baking sheet.
8. Place second baking sheet on top and press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 in thickness.
9. Sprinkle with thyme, salt and pepper to taste and drizzle evenly with remaining 3 Tbsp of oil.
10. Roast potatoes on the top rack for 15 minutes.
11. Transfer potatoes to bottom rack and continue to roast until well browned for 20 - 30 minutes.

I made these for dinner last night and the kids loved them. It's faster to use the second baking sheet to smash the taters but you can use an old-fashioned potato masher. I assure you your family will too.

Open House

An Open House over Thanksgiving (or even between Thanksgiving and New Year's) where family and friends come and go gives you more time to enjoy their company. So here's the plan:

1. Send out the invitations NOW! Today! E-vites are informal. If you're looking for something more formal Target or Office Depot have some package sets you could run through your printer. Make sure to having an ending time so guests aren't arriving while your mopping up. 4 to 7 p.m. is perfect.
2. Plan for 2 plates, 2 forks, and 2 glasses for every guest. I mentioned yesterday about stores having great deals right now if you're in need of these items. Don't forget your coupons!
3. Order some evergreens and amaryllises for decorations. Or head out to Michael's or Jo-Ann's to make your own. Don't go without your weekly circular of coupons!
4. I order bulbs for party favors, but you might have a different idea. (Add them to this as comment if you do)
5. Decide on menu (Ideas will be posted tomorrow).
6. Two weeks prior, do a grocery haul for all your ingredients minus produce, breads, and dairy. Don't forget beverages: sparkling water, juices, red and white wines. Watch for weekly specials!
7. Decide on serving dishes. Yesterday I mentioned stores having these items at low prices. You could borrow from people you know too!
8. 2 DAYS BEFORE: buy ice (1 pound per person), breads, produce, and dairy including cheeses.
9. 2 DAYS BEFORE: decorate party rooms. Set up the buffet table with flatware, plates, platters, and serving utensils. Make sure the table is accessible from all sides. Set up the "bar" away from the buffet table.

I have presented the majority of a timeline you need. Tomorrow I'll have some ideas about the menu and wrap up the timeline with the preparations of food to be served. This gets you started so put your mind at ease. I assure you your open house will be a hit!

Share A Story

When you host Thanksgiving your house is full of family of different "ages and stages." Imagine the history... I don't have any of my grandparents left to join us for the holidays and often wonder why I never asked a particular question. I know... hindsight is 20/20, right? But I would like to take this opportunity today to ask you to honor the generation before you this Thanksgiving by inviting these family members to bring some photo albums to share. As the saying goes, "A picture's worth a thousand words." But do you know the words? Turn the TV off, slow down, and listen to stories of your family. Let the "elders" talk freely with your kids, nieces, and nephews. Uncle Keith has worked on cars for years, but has he ever told you when he... Let them brag, inspire and embellish! In fact, ask your cousins, brothers, and sisters to bring along a few photos too. Even though you may have attended the same "event" their perspective may open your own eyes to a new take on the story!

How many of you have had to suffer through a school genealogy project for you child? I am constantly stuck with this one! Here's an opportunity for your kids to take the reigns, scan some pictures for next year's place cards, add that Apache Indian relative to the family tree, write down the medals Grandpa was awarded for service in World War II, and FINALLY get hold of Great Aunt Neva's applesauce cake recipe! Perhaps stopping for a few days to listen, laugh, embrace and honor how your family came to be this Thanksgiving Day is just what everyone really needs this holiday.

Table Place Cards

An non-edible one today... I am a scrapbook-er at heart. I love the paper and design of the craft. So it didn't take much for me to put together some place cards for Thanksgiving this year. I had all my supplies so it was completely inexpensive.

I started with 4x4 squares and used rusts and burnt orange along with some olive green. I folded them in half like a standard table tent and used decorative scissors on the bottom front edge. I found casual pictures of every guest (I never throw away pictures!), mounted them on cream card stock, and mounted those on the table tents. I went on a walk and found some acorns, acorn caps, small leaves, and some seeds. I glued those on the table tent next to the picture of the guest. I think they look great.

If you have guests that arrive before the big day and need something for them to do, this is a great activity. You could even extend it and have them write why they are thankful for that person on the inside. I assure you it will be a treasure!

Family Holiday Icebreaker

I love hosting Thanksgiving. I enjoy the planning of the holiday - everything from the menu to where everyone will sleep! It is also important to me to entertain my guests young and old. So when the family gets together for Thanksgiving I make sure I have some plans. Although I do try to make the plans as low key as possible, everyone seems to enjoy.

Today's idea is something I found in Parenting Magazine several years ago - a family BINGO card. Instead of numbers, fill in the boxes with facts about the guest, like "Mimi plays the accordion," or "Uncle Paul plays baseball." I use this on Thanksgiving Day because that is when every guests is present. Give each child a crayon with their BINGO card to use throughout the day. Ask them to check off the boxes when they find something out on the card. If you have pre-readers pair them up with an older child or adult. Everyone feels important. Adults get to share a story and the kiddos not only get a story to remember but check off a box. Five in a row means BINGO!

Thanksgiving Timelines

http://www.williams-sonoma.com/ Has Thanksgiving Timelines! just what a good planner needs.

In addition, I found Food Network will be answering a Thanksgiving recipe question each week for the month of November.

Turkey Treats

I use the whole month of November to get ready for Thanksgiving. There are so many things to do... planning the menu, planning kids' activities, planning adult activities, CLEANING! When I plan ahead I get everything done. So this month's blogs will be dedicated to giving you ideas to get ready for the holiday.

On that note, here is a kids' Thanksgiving dessert that is so easy and could be used as a place card holder for your Thanksgiving table. I have also brought these little turkeys into my children's classrooms for Grandparents Day before school closes for Thanksgiving Break. Not sure where I found this, but Sharon Ostrander submitted the idea to a magazine I picked up somewhere and tore it out from several years ago. You will need:

• chocolate star candies (turkey feet or base)
• caramel squares (turkey body)
• chocolate striped shortbread cookies (turkey feathers)
• candy corn (turkey beak)

1. Microwave caramel squares 2 at a time for no more than 10 seconds.
2. Place the caramel on top a chocolate star.
3. Turning the shortbread cookie so stripes go horizontally, stand it behind the caramel.
4. Place the candy corn on top of the caramel sticking out like a beak.

Cute little turkey, huh? When I use these for place card holders, I sit the name card atop the caramel turkey body to lean back to the cookie feathers. I assure you your guests will find their place quickly to get this snack!

Fall Centerpieces

Thanksgiving will be here before you know it. But before you start packing away (or throwing away) the pumpkins you had out for Halloween, here is a centerpiece idea to use for the month of November.

Start with a silver platter. You will probably be taking items like this out for Thanksgiving anyway. Polish them up now for your centerpiece. Next, place a low and wide silver bowl on top to center the platter. In the bowl place a flatter red-orange pumpkin/gourd. Use a couple of smaller white Cinderella pumpkins/gourds to fill up most of the remaining space. Bosch pears work nicely with this color scheme - one in the bowl and two on the silver tray. I like persimmons too. They look different! I never know what to do with them except centerpieces! Grab a few and some bright orange oranges or clementines. Find some with the green leaves or stems still attached. A couple of large brown leaves found on a neighborhood walk to finish off the bowl will definitely give an organic feel to the centerpiece. Arrange your gourd stems to point different directions too. Of course the fruits will be eaten but it's easy to replace them.

Centerpieces can be as free-form as you like, but keep the arrangement low. It shouldn't block any one's view of other's seated at the table.