La Mia Famiglia

La Mia Famiglia

Just a tad about me

My photo
God's child. Nick's wife. Roman, Dallon & Rocco's mommy. These are the things I would never change.

Popular Posts

Friday, November 19, 2010

Thanksgiving Menu with Recipes

Our Thanksgiving Menu

I love getting new ideas from people! And swapping recipes with friends makes me smile. So for those who asked, this is our Thanksgiving menu this year. I also thought it would be nice to include this in my blog because I print it annually. This means the recipes I use will be printed in our keepsake book for our boys.

Monkey Bread (always on holidays)

2 cans of your favorite biscuits (I use Pillsbury Butter Flaky Grands)

2 sticks butter melted in a bowl

1c sugar with cinnamon powder stirred in until brown

**Optional - 1/2c pecans or walnuts

Preheat oven to 350, grease a bundt pan. Cut biscuits in fourths. Dredge biscuits through butter then coat liberally in sugar/cinnamon mixture. Place pieces in bundt pan until all pieces are coated.

Bake 35-45 minutes depending on your oven. When done the bread will be risen & darkened on the top. **If using nuts dredge them through the butter then place 1/4c in pan before bread then again midway through. Carefully turn out on to a cake plate & serve right away with milk.

Port Wine cheese ball w/crackers
Chips, dips & salsa

We usually eat around 2pm. What time do you eat?

~$.59 Publix turkey (YAY) Easy - UPSIDE DOWN, seriously!

Wash it off, make sure to pull the bag of nasties out (neck, etc), give it a rub down with butter, salt & pepper it, roll an orange around on the counter to break up the juices inside, cut in half then stick it in the turkey, then put it in a pan upside down (breast down) for the amount of time the label says. Keep covered until about 30min. before done. It won't be pretty but it will be YUM~O & fall off the bone! And no basting required, it cooks in it's own juices. This is how I've cooked mine for 15 years.

~Dressing - I am 99.9% sure I'm going with my friend, Dana's family recipe.

1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups.

PER SERVING (2 Tablespoons): Calories 51(3%DV), Fat 0grams, Pot. 14mg(<1%dv),>

~Mashed Potatoes with Gravy

~Cheesy Green Bean Casserole - I make the classic Campbells recipe but double the batch (big family) & substitute the second can of cream of mushroom soup with a small jar of Cheez Whiz. We love it with the cheesy twist!

Classic Green Bean Casserole
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes

Serves: 6

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions


Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

~Crescent Rolls - Pillsbury Big Flaky (don't skimp here)

~Libby's Famous Pumpkin Pie w/Extra creamy Cool Whip

LIBBY'S® Famous Pumpkin Pie
Prep:15 mins Cooking:55 mins Cooling:120 mins Yields:8 servings

3/4 cup granulated sugar1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Nutritional Information
Serving Size 1/8 servings of recipe
Calories 280

The only new recipe I am trying is the dressing. I just haven't found that one that I want to use from year to year yet.

After Thanksgiving my mom makes a WONDERFUL Turkey ala king. Maybe she'll share her recipe. We save the dark meat for this! The white meat goes to make sandwiches. My FAVE is turkey on white bread with mayo, cranberry sauce & salt/pepper. YUM.

No comments:

Post a Comment