Happy Thanksgiving to you and yours!
Now the holidays have officially kicked-off. And, that makes me oh so happy. Cooking for the holidays is one of my most favorite things to do.
I figured I’d share a few little tips I’ve found over the years while preparing my family’s Thanksgiving dinner.
Turkey Tip Number 1. Use an oven bag. Who ever invented those things was a genius!
Turkey Tip Number 2. When you’re readying your Turkey for placement in the bag, rub a packet of dried Italian Salad Dressing mix on the bird. The flavor is amazing! You know I wouldn’t lie to you.
Cranberry Sauce Tip Number 1. Forget the canned jelly stuff. Make it yourself. It’s super easy and so much better. Just follow the directions on the bag of cranberries.
Cranberry Sauce Tip Number 2. When you’re making the cranberry sauce try adding in a capful (or two) of coconut rum. The alcohol content will cook away and the coconut brings the cranberry flavor to a whole new level.
Potato Tip Number 1. If mashed potatoes are a must, try making a “loaded” style. Mix in chive flavored cream cheese, or sour cream, with some shredded cheese, and maybe some green onions.
Potato Tip Number 2. If mashed potatoes aren’t a half to, change it up a bit and make a potato casserole.
I don’t really have any special tips for Green Bean Casserole, just make it. It has to be on our Thanksgiving table.
Sweet Potatoes Tip Number 1. Try adding a layer of marshmallows between the layers of sweet potatoes. They make it even more gooey and delicious.
Sweet Potatoes Tip Number 2. When you want to brown the marshmallows on top, try broiling on low.
The most important tip I could share is to not stress. Enjoy yourself. If preparing the meal feels too much like a daunting task then there is no point.
Take short cuts where you can and get your family involved.
Thanksgiving is meant to gather families and neighbors together so we can give thanks for all the good we have and the bad. The bad? Yes, the bad teaches us to appreciate the good and be grateful.
On to the recipe.
Ever since I was a little girl I’ve looked forward to November, not just because it’s my birthday month either. I looked forward to pumpkin pie.It’s not thanksgiving without pumpkin pie, right?
So here it is
Perfectly Easy But Still Crowd Pleasing Pumpkin PieYou’re going to need
1 (15 oz.) can pumpkin (about 2 cups)1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg1/2 teaspoon salt
1 (9-inch) unbaked pie crust
Start by heating your oven to 425°F.In a medium mixing bowl you want to whisk the pumpkin, the sweetened condensed milk, the eggs, the spices and salt together until it’s all smooth.
Now poor the pumpkin mixture into the pie crust.
You want to bake it for 15 minutes (at 425), and then reduce the oven temperature to 350°F; now bake an additional 35 to 40 minutes or until a knife inserted 1-inch from crust comes out clean.Cool, and garnish as desired. We like cool-whip around here.
This year, as you gather around tables, take a moment and remember all the good and give thanks. Remember your neighbors, family and friends no longer with us, teachers, law enforcement, fire fighters, and other public servants.Remember our troops.
And, if you have a little extra food left over, maybe make a plate and take it to the gas station, or store employee that’s stuck at work instead of being home with their family.