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November 2013
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Over-the-Heart Necklace
These are a few of my favorite things for Thanksgiving!
Pumpkin Pie!
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Wild Rice Cranberry Walnut Salad
INGREDIENTS
- 1 cup brown rice wild rice mix
- 2 1/3 cups water (see package instructions)
- 1/2 teaspoon salt
- 1 teaspoon butter
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted or un-toasted, your choice)
- 1/4 cup sliced green onions
- 1 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 teaspoon sugar
- 1 teaspoon grated orange peel
- Salt and freshly ground pepper
METHOD
1 Use the amount of water for the rice according to instructions on the rice package. Typically straight brown rice is a 1:2 ratio of rice to water. Straight wild rice is a ratio of 1:3 of wild rice to water. For this brown rice wild rice mix that I got from a bin (no package) I used a ratio of 1 cup of rice to 2 1/3 cups of water. Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.
2 In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.
3 In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.
Paula Deen's Sweet Potato Balls
Ingredients
4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Directions
Preheat oven to 350 degrees F.
Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
Guilt Free Holiday Favorites
Red Wine Poached Pears with Mascarpone
Prep Time: 10 min.
Cooking Time: 35 min.
Ingredients:
- 2 cups red wine
- 1/3 cup pure maple syrup
- 2 Tbsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 6 firm Bartlett pears, peeled, cored, cut in half
- 12 Tbsp. mascarpone cheese
Preparation:
- Bring wine, maple syrup, lemon juice, and cinnamon to a boil in large saucepan over medium-high heat.
- Reduce heat to medium-low. Add pears; gently boil, uncovered, for 10 to 12 minutes. Turn pears and continue cooking for an additional 8 to 10 minutes, or until pears are fork tender.
- Remove pears from liquid; gently boil for 5 to 10 minutes, or until reduced in half.
- Serve 1/2 pear with 1 Tbsp. cheese topped with wine sauce.
Nutritional Information (per serving):
Calories: 169
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 18 mg
Sodium: 11 mg
Carbs: 21 g
Fiber: 3 g
Sugar: 14 g
Protein: 1 g
Glazed Yams with Cinnamon and Nutmeg
Prep Time: 10 min.
Cooking Time: 60 min.
Ingredients:
- 2½ lbs. medium yams, peeled, cut into 2-inch pieces (about 8 cups)
- 1 tsp. sea salt, divided use
- 2 tsp. grated orange peel
- 2 Tbsp. 100% orange juice
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. butter, melted
- 2 Tbsp. raw honey
- ½ tsp. ground black pepper
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
Preparation:
- Preheat oven to 350°F.
- Arrange yams in 13x9x2-inch glass baking dish. Season evenly with ¼ tsp. salt. Set aside.
- Combine orange peel, orange juice, lemon juice, butter, and honey in a small bowl; whisk to blend.
- Pour orange juice mixture over yams; toss to coat.
- Sprinkle evenly with remaining ¾ tsp. salt, pepper, cinnamon, and nutmeg.
- Bake yams, stirring occasionally, for 50 to 60 minutes, or until fork tender.
Nutritional Information (per serving):
Calories: 138
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 198 mg
Carbs: 27 g
Fiber: 4 g
Sugar: 3 g
Protein: 1 g
Herb Roasted Turkey
Prep Time: 15 min.
Cooking Time: 4 hrs.
Ingredients:
- 1 (18-lb.) raw whole turkey
- 1½ tsp. sea salt
- 2 Tbsp. coarsely ground black pepper
- 1½ tsp. dried thyme leaves
- 1½ tsp. dried ground sage
- 1½ tsp. dried oregano leaves
- 1½ tsp. dried basil leaves
- 6 cups low-sodium organic chicken (or turkey) broth, divided use
- 2 cloves garlic, finely chopped
- 18 fresh marjoram sprigs, leaves removed and finely chopped, stems discarded
- 18 fresh parsley sprigs, finely chopped
- 2 medium onions, cut into ¼-inch slices
- 2 medium carrots, cut into ¼-inch slices
- 2 medium celery stalks, cut into ¼-inch slices
- 2 medium leeks, cut into ¼-inch slices
- 1 garlic head, halved crosswise
Preparation:
- Preheat oven to 450° F. Place rack in lowest position in oven.
- Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
- Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.
- Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.
- Pour ¼ cup broth into turkey cavity.
- Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.
- Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.
- Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.
- Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
- Let sit for 20 minutes before carving. Discard skin before serving.
Nutritional Information (per 4 oz. serving of meat without bone or skin):
Calories: 219
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 83 mg
Sodium: 379 mg
Carbs: 3 g
Fiber: 1 g
Sugar: 1 g
Protein:35 g
Simple and Sparkling
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