So to prevent having to stand over the hot stove on turkey day making a massive pot of potatoes. I took the advice of the lovely Pioneer Woman and made her make ahead amazing mashed potatoes!
Get the step by step and recipe here. They are not anything close to diet food but it is thanksgiving after all so goooooooo for it!!!!!

Party Sangria!

I have a short and sweet suggestion for you. If you are having a holiday party....do yourself a favor and make this. You will thank me later.

Adapted from Bobby Flay

2 bottles of red Spanish table wine, you really really need to try to find Dancing Bull Zinfandel, it is perfect for this!!!! They sell @Carrs/Safeway, among other places for about $10 a bottle

1 cup brandy
1/2 cup triple sec
1 1/2 cup orange juice with heavy pulp, simple orange is the best!
1 1/2 cup pomegranate juice, POM brand!
1/2 cup simple syrup, or more to taste(equal parts sugar and water, heated until sugar dissolves, cooled)
1 orange with skin cut off, and chop into pieces
1 grand smith apple, chopped

Mix everything together and put in a tightly sealed container for pitcher for at least 24 hours! THEN ENJOY!

Spicy Cranberry Chutney

Ok, I guess you can pay no attention to the name. Just think of this as, cranberry sauce with a kick. NOT a huge kick, like you would think you would get from a dish with 4 jalapenos, just a little kick..but if you are still scared use only 3 peppers. This is best if made the day before or even two days. Seeing that it is the day before thanksgiving today, just make it today, and eat up tomorrow. HAPPY THANKSGIVING!!!!!!!!

From Claire Robinson

3-4 jalapenos, finely chopped
8 cups fresh cranberries, rinsed
2 limes, zest of one and juice of two
2 oranges, zest and juice of both
1 1/2 cups granulated sugar
1 cup water
salt and pepper to taste

Everything into a sauce pot and bring to a boil over med heat.  Reduce the heat and simmer until desired consistency, about 40-50 mins.

Pumpkin French Toast with Apple Cider Syrup!!

OH yes, it is as good as it sounds!! With thanksgiving only two days away I ask myself how so many people can just pack away all things pumpkin until next fall? I could never do that! Pumpkin is something I love to enjoy all year long. This amazing breakfast would be a rockin Thanksgiving day breakfast! For us we choose not to have it on Thanksgiving since we hold out all day for the feast. So we enjoyed this filling breakfast this weekend. Whenever you wish to cook it up, it will always be a big winner.
P.S. The cider syrup with knock you socks off!!!!!!!!!!!
P.S.S. you need to prep this the day before, so keep that in mind!

Adapted from Carla Hall

For the french toast:
1 cup milk
3 eggs
1/2 cup half and half
1/2 cup canned pumpkin
1/4 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
pinch of salt
1 loaf Challah or Brioche thick sliced and day old

The night before, combine all ingredients(except bread) in a large bowl and whisk/mix very well. Dip the bread sliced into the milk mixture one at a time and place bread in a glass baking dish. Continue with the rest of the bread and cover and chill in the fridge over night.

In the morning heat a griddle over med to low heat and coat griddle with butter. Cook the toast 2-3 mins until golden brown.

For the Syrup..you will have plenty extra to store in the fridge for later in the week.

1/4 cup sugar
2 TBS. cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups Apple Cider
2 TBS. Lemon Juice
1/4 cup butter
real maple syrup

Combine sugar, cornstarch, cinnamon, and nutmeg in a saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened and it comes to a boil. Boil for 1 min and continue to stir. Remove from heat and stir in butter. At this point I tasted the syrup and wanted an added kick of maple to I made a mixture of 1/2 maple syrup and 1/2 cider syrup and it was the perfect combo for us.

Blackberry Frozen Yogurt

Ok so I have to say when I spotted this recipe in November I was sure I was not going to be able to find fresh Blackberries and if I did I would have to pay a small forchen to get 3 cups worth! Then Sam's Club saved the day and I was able to get beautiful sweet blackberries for a steal. So I then ran home to make this right away! This is by far the easiest ice cream/yogurt recipe I have ever made. I mean come on it is only 3 ingredients! I ended up making 2 batches to stock the freezer!

From kitchencorners.com

3 cups of fresh washed blackberries
3 cups of yogurt, i used 2% Fage Greek
1 can of sweetened condensed milk

Mix the berries with the sweetened condensed milk. I used a hand mixer, but you could also use a food processor. Then stir in the yogurt. Chill the mixture in the fridge for at least an hour, then follow your ice cream machine directions.

Spanglish Sandwich...The World's Greatest Sandwich...my version

Raise your hand if you have see the movie Spanglish. Raise you other hand if you drool over the sandwich scene, when Adam Sandler makes this mouth watering sandwich! Ok, now put you hands down and start making one of these for yourself immediately! This is my version and I hope the photos convince you enough to make this....NOW!

Ok, OK clean the drool off the keyboard and get cooking!!

To make one big sandwich you will need

2 slices of good quality bread, I used Cracked Wheat Sourdough

2 sandwich size slices of monterey jack cheese

2-3 thin slices of tomato, sprinkled with salt and pepper

2-3 thin slices of avocado, sprinkled with salt and pepper

3-4 slices of well cooked bacon

1 Tbs of mayo, I used my homemade stuff

2 Fried eggs, runny yolk

Turn Broiler to high and toast the bread, then add cheese to one side and melt. On the other slice add your mayo. Then start to stack like the photo above and DIG IN!!!!!!!!!!!!

Pumpkin Snicker Doodles

I have never baked a batch of snicker doodles before. I am not sure why, just never think to make them, but then I saw this recipe on Recipe Girl and I am sorry but it is very hard for me to pass up pumpkin recipes. These came out crazy moist and delish, wonderful with a glass of ice cold milk!

From Recipegirl.com

COOKIES:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon


ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop  or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 12 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

*These freeze well too!

Award winning Chicken Chili

So 5 or 6 years ago, my friend Amber and I entered a chili contest at our work. We ended up winning first place for the spicy chili! We based our recipe off a pampered chef recipe but changed it up some to make it our own. To our surprise one of the judges, a local chef that did a cooking morning segment on the news recreated our same recipe just a few weeks later on the local morning news. Over the years I have made this many times, and never quite remember the recipe how we made it for the contest, so I use what I have on hand, and change it up a little each time. I owe all the yumminess to my friend Amber, it was all her idea to make the chili since she is like a mini betty crocker and by far one of the most amazing mothers I know! You rock Amber, and who knows what ever happened to our cheap 1st place ribbon for winning! P.S. this chili is not even that spicy=)

Adapted from Awesome Amber and Pampered Chef

1 TBS. olive oil
1 cup of chopped onion
2-3 Tbs diced jared Jalapeno pepper and 2-3 Tbs. of the juice from the jar
4-5 cloves or garlic, grated
3 cans of Great Northern Beans, drained and one can mashed
1 can golden hominy,rinsed
1 store bought rotisserie  chicken, shredded
1 (32 oz.) box chicken stock
1TBS. cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
salt and pepper to taste
2 TBS. corn starch
2 TBS. water
1/4 cup chopped cilantro
juice of 2 limes

Toppers
Mexican cheese blend ,shredded
chopped cilantro
chopped avocado, or fresh guacamole
slices of lime
sour cream
Hint of Lime tostitos  chips

In a large soup pot, heat over med heat and toss in the oil and onion. Cook the onion for about 5 mins until soft and they start to brown. While the onions are cooking, open the cans of beans, drain and rinse the first can and then place it is a bowl and mash with a fork and add in the grated garlic to the mashed beans. Rinse the other two cans of beans and set aside. Add in the chopped jalapeno peppers to the onions and stir. Then add in the chicken, hominy, juice from the jalapenos, mashed beans/garlic, whole beans and stir. Then add in the whole box of broth. Bring the chili to a boil over med, high heat, stirring often.  Then add in the spices, cumin, coriander, cayenne, salt and pepper. Reduce heat back down to med, and simmer for 20-25 mins, stirring every few mins. Then in a small bowl mix the corn starch and water until smooth and slowly stir into the chili. Then add in the chopped cilantro and lime juice. Serve it up in a large bowl topped with mexican cheese, sour cream, cilantro, lime wedge, avocado and lots of Lime chips for dipping. ENJOY!!!!!!!

Cheeseburger Eggrolls

When I saw these on Rachael Ray Show, i knew we needed to try them out. They are perfect for game day, and I already have them on our Super Bowl Party menu. Super fast and easy!

From Rachael Ray Show

• EVOO - Extra Virgin Olive Oil for drizzling
• 1/2 red onion, chopped
• 3/4 pound ground sirloin or chuck
• Kosher salt and black pepper
• 1 cup sharp yellow cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grainy dijon mustard or other mustard of choice
• 12-14 prepared eggroll wrappers
• Water
• Cooking spray
• Sesame seeds
• 
  
• For sauce
• • 1 cup sour cream
  • 2 rounded tablespoons pickle relish
  • 1/4 cup tomato ketchup
  • Salt and pepper, to taste
  • 
    

Preheat oven to 375°F.


Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard.


To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan.


Spray and roll eggroll tightly with all natural cooking spray and sprinkle with sesame seeds.
Bake for 20-25 minutes, until eggrolls start to brown.


For sauce
In a medium-size bowl, mix all ingredients together, adding salt and pepper to taste.

Birthday Pumpkin Swirled Cheesecake

I love pumpkin and cheesecake, so there is no other cake I would love more on my birthday! I plan to also make this for thanksgiving! I could have swirled it alot better, but I was in a hurry...to get it in my belly!
Adapted from Dianasdesserts.com

Yeah it had a big crack in the middle, but it was still delish! Like I said, it needed to be swirled more!


Crust: 
3 tbsp. butter, melted 
1 1/2 cups crushed gingersnaps

Filling: 
4 (8-ounce) packages cream cheese, softened 
1 cup granulated sugar 
3 tbsp. cornstarch 
1 cup sour cream 
1/4 tsp. salt 
2 tsp. vanilla extract 
3 large eggs 
2 tsp. lemon juice 
3/4 cup canned 100% pumpkin 
3 tbsp. brown sugar 
2 tbsp. molasses 
1 tsp. ground cinnamon 
3/4 tsp. ground ginger 
1/2 tsp. ground nutmeg 
1/8 tsp. ground cloves


1. Preheat oven to 325°F . In a small bowl, combine butter and cookie crumbs; mix well. Press into bottom and 1 inch up the sides of a 10-inch springform pan. 

2. In a large bowl, beat cream cheese, sugar and 2 tablespoons of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition. 

3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly; set aside. 

4. To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup of the pumpkin batter. 

5. Pour half of the vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter. Swirl batters with knife or spoon. 

6. Bake in preheated 325 oven for about 60-70 mins or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Refrigerate for at least 4 hours or overnight. Remove from refrigerator about 30 minutes before serving to enhance the flavor. Store any remaining cheesecake covered in refrigerator for up to 5 days. 

Zesty, Zippy Deviled Eggs!

It is National Deviled Egg Day, so I thought what better day to share with you my current favorite deviled egg recipe!

Adapted from Sunny Anderson
6 hard boiled eggs
3Tbs mayo, i used my homemade mayo since that is what I had on hand
1 squeeze of brown spice mustard
1 lemon zested, and juice of half the lemon
splash of milk
2 teaspoon picked jalapeno peppers, chopped and a splash of the juice
salt and pepper to taste
dried dill to garnish

mix the yolks with everything except the dill until smooth and place in a ziploc bag and cut off the corner to use like a pipping bag to squeeze into the egg whites. Top with dried dill and chill and enjoy!

Made My Own Mayo!

So we had tons of eggs in the house and NO MAYO! I was wanting to make some egg salad sandwiches so I thought it was time to try to make my own mayo! It turned out well, but all I have was veg oil, you could use this but I would say it would be much better to try safflower, grapeseed , or corn oil! 

2 egg yolks

2 teaspoon fresh lemon juice

1 cup oil

salt and pepper or white pepper to taste

1/2 teaspoon dry mustard 

sugar to taste

1 Tbs. white wine vinegar

dry dill to taste

In a bowl place the egg yolks and lemon juice and mix on high speed with a hand mixer, for 1 min. Then  in a very slow steady stream add the oil with the mixer going the whole time( i used an empty store bought plastic squeeze bottle for the oil. Combine until you used all oil and beat about 1 more min. Add vinegar and season with salt, pepper, dry mustard, sugar, and dill and mix until consistency is to you liking. Chill in an airtight container.