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Thursday, November 22, 2012

Thanksgiving Menu

With two adult children working in retail and restaurant businesses and my missionary daughter gone, we decided to make our thanksgiving meal an easier one in the prep and clean up department…  Just say you do not yell BOO!!!!  We did buy a turkey and will make it this weekend when we have more helpers available.  Hey, sometimes it is all about making things as stress less as possible, so we can relax and enjoy and GIVE THANKS!!!

Here are our Thanksgiving Day menus…

For Breakfast my golden girl and I made donuts our of biscuits – we served with OJ:

 Pillsbury Biscuit Donuts


1 tin refrigerated buttermilk biscuit dough
Vegetable oil

Pour enough oil to cover at least 2 inches in the bottom of a heavy pan. Using a deep fry thermometer, heat oil to 375F. Do not leave unattended.

While oil is heating, open biscuit tin and lay each biscuit on a cookie sheet. Flatten each one slightly with the palm of your hand. Use a small circle cutter to cut a hole in the middle of each biscuit; keep the holes, you can fry them as well. Let biscuit dough rest for 10 minutes.

Carefully place donuts, one or two at a time, into the oil. Cook for about 1 minute on each side, or until golden brown. Using a slotted spoon, carefully lift donuts out of the oil and place onto paper towels to drain and cool completely. Once cool, coat the donuts in chocolate glaze or powdered sugar.
For Lunch we will have out traditional meat, cheese and cracker platter, along with a veggie tray.

For Dinner this is our menu:


Recipe from: org junkie

-1 large broiler/fryer whole chicken  (We are using chicken breasts)
-thyme, rosemary, sage, parsley (Italian Seasoning)
-salt & ground pepper
-40 cloves UNPEELED garlic (buy in a jar already peeled)
Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.
Remove chicken and celery to serving platter. Remove garlic to small bowl

-1/4 cup cream
-2 - 3 tablespoons cornstarch
-salt and fresh ground pepper to taste
Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat.

Serve with noodles or garlic mashed potatoes made from some of that wonderful roasted garlic in the pot.
 Slow Cooker Mashed Potatoes

Recipe from: first a dream

• 5 lbs sierra gold potatoes or red potatoes, diced with peel
• 1 cup water
• 1 cup butter, cut into chunks
• 1 tablespoon salt, plus
• ¾ teaspoon ground black pepper
• 1 1/3 cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Texas Roadhouse Rolls
Recipe from: eat cake for dinner
adapted from: Good Stuff Maynard
(Printable Recipe)

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbs. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

Enjoy celebrating with your families~
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