Thanksgiving Tips And Crowd Pleasing Pumpkin Pie

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 Pie

You’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 cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 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.

Best Wishes for the Happiest Thanksgiving Holiday.

 

 

 

Help Your Neighbor, Help Yourself

It’s that time of year. Local Farmer’s Markets all over Northwest Arkansas are in full spring (ha ha). Yummy! I love shopping at the Farmer’s Markets. You can get so much more for your money, plus you’re supporting your neighbors and your community as a whole.

Did I mention you get MORE for your money? Well, you do.

Farmer’s Markets became a second home to me once I was in college, and could no longer simply run over to my Godparents’ garden for dinner. You see, in addition to taking me to the Cattleman’s Associations’ pie auctions, they also tried to teach me early on how to nurture and grow a fruitful garden. Well, in my case, how to work in their big oh vegetable garden. Every year my Godfather worked the land just to the side of his house into the most beautiful garden I had ever seen. I honestly don’t know a vegetable he didn’t plant and successfully harvest. One thing I wish he could’ve given to me was his green thumb. I’m somewhat lacking in that area. Lucky for me though, some people aren’t and those people bring fresh produce to the Farmer’s Market every week. I take full advantage of them. Oops I mean "that." You should as well. I promise they won’t mind.

A favorite vegetable around here is asparagus. We love it; can’t get enough of it. This year the asparagus is early and in demand. Once it’s gone, it’s gone. (Thanks Mother Nature.) Knowing there will be large amounts of asparagus now, I decided I’d share a recipe with you that might take it from being on the side, to being the main dish.

Ever thought about an asparagus pasta salad?

　

Kitchen things you need:

A stove top

A pot large enough for cooking the pasta

A large saucepan

Some water

A strainer as I call it but, I guess most call them a colander

A stove top and a kitchen sink

A cutting board

A sharp knife

A large bowl

A serving spoon

Ingredients wise you’ll need:

1 pound fresh asparagus from your favorite Farmer’s Market. You want to cut it into 1-1/2-inch pieces.

1 package (16 ounces) Rigatoni. I like to use the "garden style", cooked and drained.

1 cup of cooked chicken diced up.

1 cup of cooked ham diced up.

2 medium tomatoes; you can get these at the Farmer’s Market to. You want these seeded and chopped.

1/2 cup sliced ripe olives (This is optional. I’m not an olive lover, but the rest of family members are, and they say you can’t have a pasta salad without olives. Plus they out number me.)

1-1/2 cups zesty Italian dressing

1-1/2 teaspoons dill weed

Once your pasta is cooked and drained and your veggies are washed and cut up the fun starts.

You want to put your fresh asparagus in a large saucepan with just enough water to cover it.

You’re just going to cook it until it’s a crisp-tender. Drain and then let it cool.

Once the asparagus has cooled, grab that large bowl and serving spoon.

You want to combine the asparagus with all the remaining ingredients; then toss to coat. (If you happen to have one of those lovely salad bowl/lid combos I recommend you snap the lid on and shake it about to really mix it up.)

This isn’t a salad you can serve immediately. You need to cover it and refrigerate it for at least 3-4 hours; overnight is even better.

Remember, if you kill everything you try to grow, it’s ok. Some people out there are lucky enough to have green thumbs. Others, like us, are lucky those green thumbed neighbors bring their produce to the Farmer’s Market weekly.


(This story and recipe was written for my column "Madison County Cooking" published by The Madison County Record, May 2012)