Sweet Potato Casserole with Crunchy Streusel Topping

November 22, 2021 by

This is one of those recipes that I’ve made for years but I never manage to have a good picture to post with it!
I love sweet potatoes with spices but I’ve converted to making them this way for Thanksgiving. Marshmallows on potatoes are not my thing but a super crunchy streusel topping? Sign me up.
I always make this a day or 2 before Thanksgiving too so it’s one less thing I have to worry about. Having some recipes you can make ahead of time is the key to being able to enjoy Thanksgiving in my opinion! And if it’s a favorite too, well, that doesn’t hurt.

Filed Under: Halloween / Fall, Holiday Recipes, Side Dishes

Easy as Pumpkin Pie

November 15, 2021 by

Have you ever went to make a pumpkin pie only to realize you didn’t have canned milk? A few years ago I found myself buried in Thanksgiving preparations only to realize I didn’t have canned milk. And my desire to go the grocery store during the holiday crowds was nonexistent. I’m so glad I had to experiment because in the end I made a pumpkin pie we love so much more.
So what’s easier than pie? This pumpkin pie, that’s what!
I use my homemade pie crust but I won’t tell if you buy yours. I usually use cream but have tried milk and couldn’t really tell much difference. Likewise, I usually use flour but have used cornstarch and couldn’t tell much difference.

Filed Under: Halloween / Fall, Holiday Recipes, Pie Tagged With: ,

Salted Caramel Apple Pie

November 9, 2021 by

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Pies and November go together like Prehistoric trivia and my youngest daughter. I am not a huge pie fan. It has to be one amazing pie for me to like it. And this my friends, I like a lot. So if classic apple pie is your thing give this one a try. Adding a caramel sauce only makes it better. I mean, when has caramel sauce not made anything better?
I like making my own pie crusts, you just can’t beat the flavor of a flaky all butter crust in my opinion. This is my recipe here, but if you want to buy your crust I won’t tell the pie patrol.

Filed Under: Holiday Recipes, Pie Tagged With: , ,

Smoked Turkey

November 17, 2020 by

If ever there was a year to do something less traditional for Thanksgiving I think it would be 2020, right? When we’re able to have company for Thanksgiving again I think it would be fun to do 2 turkeys, one my favorite spatchcocked and dry brined and another this smoked beauty.
This method includes a wet brine and a spice rub before smoking. You could omit the spice rub as well if want a more traditional flavor. If you do a different spice rub just hold off on the salt as the salt in the wet brine is plenty to season the turkey.
You could even smoke this the day before as smoked foods tend to taste even smokier and more flavorful as they sit.

Filed Under: Chicken / Turkey, Grilling / Smoking, Holiday Recipes Tagged With: , ,

Spatchcocked Turkey

November 16, 2020 by

Can you believe it’s almost Thanksgiving!? I know many friends are disappointed about not spending holidays with family but I hope if you’re able, instead focus on what we are able to do. Our family keeps a book of all of our favorite traditions and recipes for each holiday and if you haven’t done that, I highly suggest it! It’s a great way for everyone to feel involved and you may be surprised at what is special and important to each family member.

This recipe makes it to the top of the stack of favorite recipes. Yes, you have to do some prep work ahead of time but
1. Turkey day is very quick to finish readying the turkey for the oven.
2. Well seasoned without a big bucket of wet brine.
3. Crispy skin. On the whole turkey!
4. Cooks more evenly than any other way I’ve found.

Spatchcocking, or butterflying, is basically just flattening out the turkey so it will cook very evenly and you get crispy skin all over.
Dry brining the turkey insures it is well seasoned and moist without having to deal with the mess of wet brine. I have done this at both 3 and 4 days beforehand and both has worked well but I would not go longer than that.
When choosing your turkey make sure you have a pan big enough to fit the spatchcocked turkey. I have a large roasting pan that just barely fits an 18 pound turkey but it does take some maneuvering. I prefer using one a little smaller for ease if possible.

I use kitchen shears to cut the backbone out but an electric knife works as well. Cut on both sides and reserve for making stock for turkey gravy.

Here’s the turkey minus the backbone.

Flip turkey over

And using the heel of your hand push down firmly on each breast until you hear cracking and it flattens slightly.

Rub both sides with dry brine and situate however will fit on tray.

I’m including 2 different herb butter recipes but both are so good! I always have a hard time deciding which one I’ll be using.
If it’s getting too dark while roasting tent those areas with foil.

Filed Under: Chicken / Turkey, Holiday Recipes Tagged With: , , , ,

Alcohol Free Pub Cheese (Spreadable Cheese)

November 9, 2020 by

Have you planned your Thanksgiving yet? I am an early planner, I love planning a big fun meal. We usually eat Thanksgiving dinner in the late afternoon and instead of serving lunch first I put out fun appetizers and snacks. Cheese ball is always popular but my husband’s favorite is always a spreadable cheese. I used to purchase it premade but after making it I have to say it’s now my favorite too! My husband smokes all our cheddar so of course I used that but if you are just using unsmoked cheese it will still be amazing!
I wanted an alcohol free recipe since we don’t drink it and the only alcohol I keep around is for vanilla extract. All the recipes I came across used beer so I ventured out to make an alcohol free recipe. I think the sweetness of apple pairs really well with the cheddar. A dash of liquid smoke and paprika make it just a little more smoky.
While this does keep for a couple weeks in the fridge you may want to hide it if you’re making it for a holiday appetizer!

This comes together in a zip. Pulse the garlic and cheeses until they look crumbly

After adding the additional ingredients make sure it is processed until smooth.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes Tagged With: , , , , , ,

The only sugar cut out cookie recipe you’ll ever need

October 24, 2020 by

I have been using variations of the same sugar cookie recipe for over 20 years now. Along the way I’ve made alterations and tried some different things and I can say I’m 100 percent certain these are the best sugar cut out cookies!

There are few things that I think make these the best.
1. No shortening. These have all butter. I trust cows more than scientists anyways.
2. NO CHILLING. So when it’s 7 pm and you forgot you promised your kid you were going to make cut out cookies you can get ALL the extra super mom (or dad!) points!
3. No spreading. Because what’s the benefit of not having to chill if they spread out?!

These cookies are buttery, tender, and perfect for eating plain or with frosting! Because let’s be honest, that’s the best part of making cut out cookies, right? Putting out colored frosting and copious amounts of sprinkles and just making the best yummiest mess!
If you need a simple cookie frosting this is always a classic. Except I make it with all butter unless I really need it super white.

In case you aren’t sure what things should look like I broke it down for you.
When creaming the butter and sugar it should be smooth but don’t expect it to lump all together:

After adding the egg and vanilla you want it well combined but no need to beat for long. Scrape the bowl if necessary:

Only mix briefly after all the dry ingredients are combined. Use a bowl scraper to lump all the dough together. If you see any streaks of butter mix for a couple more minutes.

I like using a floured piece of parchment paper to roll out on. Dust with flour first (I love my flour duster!) Place half the dough on and dust the top with a little flour.

Top with another sheet of parchment paper and roll out to 1/4 inch thickness.
I much prefer a small wood rolling pin because it’s easier to maneuver. and gives you a more even roll if it isn’t tapered.

When you’ve rerolled a couple of times I just scoop the dough into balls and flatten with a glass.

Or roll in colored sugar then flatten.

And for our all time favorite, with miniature chocolate chips! They come out wonderfully and who doesn’t love chocolate chips in cookies?!

Enlist your little ones if you have them. This one has been well taught to place the cutter close to the cut edge of the next cookie…

And push down with a flat open hand from above.

I love these “Holy Sheet” baking sheets from Great Jones. They are coated with a nonstick ceramic coating so no need to grease or use parchment paper! Everything slides off of them.

As you can see, any spreading is miniscule!

And they hold up to impressions well too!

Looks good enough to eat! And since these are all butter they have amazing flavor if you don’t want to go to the work of frosting.

I like them soft but if you want a firmer cookie bake for an additional 30-60 seconds. I don’t have much issues with breakage though and nobody minds the broken cookie that needs taken care of…

Filed Under: Christmas / Winter, Cookies, Holiday Recipes Tagged With: , , ,

Dressing

November 15, 2019 by

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I love making new recipes but holidays is all about memories and traditions.  This is one of those dishes that my Mom made EVERY holiday dinner.  My Grandmother even started making hers this way after trying it.  I didn’t even realize until I was older that dressing is more often made with cornbread (which still seems so weird to me!).  I have tried different ways of adjusting this over the years, adding more herbs, sausage or bacon, artisan bread… but this is the way I always go back to.
I usually make it the day of but it works well made the day ahead too.  And if you have room in your oven I like to spread it out more in a 9 by 13 dish so it gets crustier.
For a leftover treat shape patties out of leftover dressing and heat on a griddle or skillet until golden!

Mom’s Old Fashioned Dressing

12 Tablespoons unsalted butter
6 sticks celery, chopped
1 large white onion, chopped
1 1/2 teaspoons dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 loaf white bread, cubed*
2 cups chicken stock

Melt the butter in a large skillet over medium heat.  Add the celery and onions and cook until just softened.
Stir in sage, salt and pepper.  Remove from heat and add the bread, tossing to combine.
Add stock and stir to evenly distribute.  If dry add additional chicken stock.  Season with additional salt and pepper to taste.
Place in greased casserole or 9″ x 13″ dish and bake at 375 for about 30 minutes or until crusty and baked through.

*Or use 1 loaf artisan bread.  Tear into cubes and toss with half of the melted butter.  Spread out on a baking tray and toast at 425 degrees for about 10-15 minutes or until toasted.  Proceed with recipe as above.

Make Ahead: After placing in the greased casserole dish you can cover and refrigerate overnight and bake the next day.  If I have other dishes in the oven at another temperature that should be fine.  If baking too hot make sure to cover with foil so it doesn’t get too dark on top though.

Filed Under: Holiday Recipes, Side Dishes

Sourdough Crackers

April 11, 2019 by

My husband and girls love crackers.  I love making them homemade crackers since they are so much healthier!  I don’t make them every week but when I do they just love them! Animal crackers are definitely cuter but simple squares are so quick and easy.

These are surprisingly quick and easy to make, especially if you have a sourdough starter and are always looking for fun things to make with it.  You can make your own, I purchased mine from King Arthur Flour and have been really happy with it.  If you don’t want to dabble with sourdough you can find my wheat thin recipe here.
I buy all of my spices from Savory Spice Shop now, they are always great quality and if you think buying spices from spice shop is more expensive than a grocery store you might be surprised!
I love serving crackers and cheese ball for holidays, maybe because that’s what my mom always did!

 

3 SEED WHOLE GRAIN SOURDOUGH CRACKERS
1 cup white whole wheat flour (whole wheat pastry flour is a good choice too)
1/2 teaspoon sea salt (plus extra for sprinkling on top if desired)
1 cup sourdough starter, unfed/discard
1/4 cup unsalted butter, room temp
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
1/2 teaspoon flax seeds
1 teaspoon dried green onion flakes (or dried parsley or chives)
1 1/2 teaspoons olive oil (plus extra for brushing top of crackers)

Mix together all ingredients until well combined to make a smooth dough.
Divide dough dough in half and wrap in plastic wrap and refrigerate for at least 30 minutes.
Spray a silicone mat or parchment paper with nonstick spray and roll out dough as thin as possible, try for around 1/16 inch.
Trip edges and cut into 1 1/4 inch squares with a pizza wheel cutter or knife. (or cut into shapes).
Sprinkle with additional sea salt if desired.
Transfer mat or parchment to a baking sheet and prick each cracker a few times with a fork if desired.  This just reduces bubbles, my kids kind of like when it bubbles though!)
Bake at 350 degrees for 20 to 25 minutes.  Repeat with second half of dough.
Store in an airtight container for a week, or freeze for longer storage.

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes, Sourdough

Cinnamon Nutmeg Extract

September 21, 2018 by


This is my favorite extract to make.  I love vanilla but this one beats out vanilla for me.  I use it in all kinds of baked goods, especially in the fall and winter.  I’ve even made syrup with it for pancakes and waffles, used in place of vanilla in cookies.. so much so that I ran out and don’t have any for the picture! But I wanted to share this with you so you can get some ready for the holidays!
In the picture you can see the vodka is still clear (because I added it just before the picture), but within even just a couple of weeks it will all ready be getting dark.  This would make a unique and thoughtful present for holidays for friends who love to bake especially.  And if you make it now you’ll have loads of time for it to be ready!  I use the cheapest vodka from Costco.. funny story.  First time making extract it took me a few tries to buy the alcohol… I felt awkward and chickened out!
I only use freshly grated nutmeg and save the end pieces (so as not to grate my fingers) for this purpose.

CINNAMON NUTMEG EXTRACT

Whole nutmeg
Cinnamon sticks
Vodka

Chop nutmeg into a few pieces.  Place about 6 in a quart jar along with 3 cinnamon sticks.
Pour vodka to the top and cover.
Place in a dark corner or cabinet, shaking a few times a week.
When reached desired potency strain and pour into a clean jar.



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Filed Under: DIY / How to..., Holiday Recipes