Thanksgiving Day Countdown

To help take the stress out of the holidays, plan ahead. I start 4 weeks out and make to do lists for each week.
Here's my list...


4 Weeks Before
Create a guest list and phone or send out invitations early. Write the menu. Order the turkey. Invite your guests to bring along one of their favorite dishes to contribute to the feast. I handle the turkey and mash potatoes and anything else on the menu that doesn't travel well. Be sure you have enough tables, chairs, linens, dishes and glassware, if your short, order from a rental company or borrow from friends and family.
3 Weeks Before
Polish the silver and press the linens. Make a Thanksgiving dinner music play list. I put task on my daughters to do list. Pick up candles and firewood. Clean out the freezer
2 Weeks Before
Finalize your shopping list. Clean out the refrigerator. Make place cards and a centerpiece. Get the kids involved! Make rolls, pie crusts, casseroles, and soups, and freeze 'em up. Test out any new recipes.
1 Week Before
Pick up your turkey if it’s frozen begin the thawing process. Refrigerator thawing takes 1 day for every 5 pounds of turkey. Order pre-made fruit and vegetable arrangements.
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2 Days Before
Pick up that fresh turkey you ordered. Purchase fresh produce. Make pie crusts and refrigerate (if you haven't gone the frozen route). Set the table or decorate the buffet. Set up the bar. Lay out serving pieces and utensils.
1 Day Before
Wash and prep produce. Remove giblets and neck from turkey cavity and make turkey stock for gravy.
Bake pies. Arrange frozen dinner rolls on a sheet pan and thaw overnight in the fridge.
Thanksgiving Day
Relax and enjoy your company. Yes, there might be dishes to be prepared on the day, but you won't be in a panic.
Stuff and roast turkey (or bake dressing). Mash potatoes. Make gravy. Toss salad. Warm or bake bread and rolls. Reheat frozen dishes. Arrange appetizer platters. Whip cream for desserts. Chill or open wine. Make coffee.

Pumpkin Carving 101

It's that time of year. The kids and I just made our annual pumpkin run. We each select our favorite shape and size pumpkin, take them home and carve them up.
I think this year I'll try something different and combine designs and shapes as seen in this photo.
Here are some things you'll need:
Votive Candles
Pumpkin
Paring Knives
Felt Tip Pens
Pumpkins
Pumpkin-carving Sets
Newspaper
Cinnamon
Pencils
Step by step instructions:
1. Select a fresh pumpkin in a shape that pleases you. Some folks prefer their pumpkins low and round, while others like them tall and oval-shaped.
2. Draw a circle or hexagon on top of the pumpkin in preparation for making an opening large enough for your hand to reach through.
3.Cut through the stem end of the pumpkin along your outline with a sharp knife or pumpkin-carving tool. Use a back-and-forth slicing motion to cut through the thick, tough skin.
4. Remove the stem end, which will act as a cap, making sure you scrape off any seeds or pulp.
5. Use a large spoon to scoop out the seeds and pulp from inside the pumpkin. Hold the spoon by its bowl to get extra leverage while scooping.
6. Draw a pattern for the face on the clean pumpkin with a felt-tip pen, or scribe the lines into the skin using a pencil. Be sure to make the eyes, nose and mouth large enough; you'll have a hard time cutting out tiny features when you're using a big knife blade to saw through tough skin.
7. Follow your pattern as you cut all the way through the pumpkin.
8. Push the cut-out features gently from the inside of the pumpkin and discard the pieces.
9. Place a votive candle inside the pumpkin to create an eerie glow.
Have a safe, happy Halloween!

Festive Fall Decorations

Colorful foliage, crisp morning air and bright blue skies, the signs of fall are everywhere. I've still got a basket of apples from the apple picking adventure and found something really fun to do with them. Apple votives, although they do not last very long, carved apple candle holders make a unique and beautiful fall display. They are easy to make and require very little effort to create a centerpiece or a basket of these beautiful fall decorations. You can use them individually to decorate a mantel or place them in a group with some spiced pine cones to brighten a table. For the next dinner party, I plan to float mine in a large bowl sprinkled with colorful leaves and place on the porch to welcome my guests.
What you'll need:
1 decorative bowl or metal tub
½ to 1 dozen apples
1 black or blue thin-line pen
1 small utility knife
1 spoon
Mixture of ground cinnamon, ground cloves and ground nutmeg
½ to 1 dozen tealight candles
a handful of colorful leaves
1. Fill the tab or a sink with water. Place the apples in the water. Dry off apples, separating the ones that float and the ones that don’t; most will float.
2. Check the bottoms of the apples that don’t float. The bottoms need to be flat so that the candles will be upright and won’t roll over.
3. Hold one of the tealights over the top of the apple (over the stem). Trace the outline of the candle on the apple. Use the utility knife to cut out the circle--about ¼ inch deep. Use the spoon to pop the center out.
Keep spooning out apple bits until the candle fits snuggly into the hole, but not too deep. The wick should be completely outside of the apple.
4. Sprinkle cinnamon in the hole and use your finger to evenly spread it over the cut surface, especially the rim of the hole. Place the candle in the hole.
5. Place the floating apples in the bowl or metal tub and make sure they float with the candle upright. Place the non-floating candles on a non-flammable surface. Light the candles.

Apple Season

After a successful day of apple picking, I now have a large basket of apples. I’ve been searching the internet looking for new and interesting recipes. I’ve found recipes for everything from cider to apple pie. Here’s the one I’m trying out tonight.
Ingredients
1 tablespoon vegetable oil
4 large boneless pork chops
3 tablespoons butter
2 sweet apples of your choice, peeled and chopped
1 1/2 cups crumbled gorgonzola cheese
Directions
Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

Dust off the Crock Pot

Back to school time is always busy. I have two active kids at home with very hectic schedules. I’m running to games, getting them to practices and helping out with homework so it’s tough to find time to make healthy meals. I’ve come to rely on my crock pot to keep everyone eating well. It’s so easy and there’s nothing like coming home to the smells of a hot meal cooking.
Here’s my favorite Beef Stew recipe…
Ingredients
2 lbs boneless beef cut for stew
Pan Searing Flour
2 Tbsp Vegetable Oil
2 slices Applewood Smoked Uncured Bacon, cut in 1/4-inch strips
1 pkg (40 oz) Stew Vegetables (set aside potatoes)
6 Tbsp all-purpose flour
2 cups red wine
4 cups Beef Culinary Stock
2 bay leaves
4 Tbsp Tomato Paste
2 Tbsp Herbes de Provence
Instructions
Dust beef with pan-searing flour.
Heat oil on MEDIUM in large braising pan. Add beef; brown, turning to brown all sides, 8-10 min. Remove beef; place in slow cooker. Add bacon to pan and cook until crisp; set aside. Discard all but 1 Tbsp drippings from pan.Add stew vegetables (minus potatoes) to pan. Cook, stirring occasionally, 4-5 min.
Stir in all-purpose flour. Add wine, stirring to loosen browned bits on bottom of pan. Cook 3-5 min, until liquid is reduced by one-third, to a syrupy consistency. Add broth; bring to simmer.
Pour broth mixture over beef in cooker. Add potatoes, bacon, bay leaves, tomato paste, and herbes; stir slightly.Cover; cook on HIGH for 4-5 hours or LOW 7-9 hours. Transfer beef and vegetable to serving platter. Discard bay leaves. Season to taste with salt and pepper. Pour sauce over beef; serve.
It's also great idea to have cut fruits and vegetables in the fridge for snacking or cooking. I bring a fruit and a veggie arrangement home with me every week. http://www.fruitfreshup.com/catalog.asp?prodid=593019
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Nobody’s going hungry this year!

An Apple A Day

Every year I take my daughters apple picking. It’s a fun family tradition we’ve enjoyed since they were little ones. Apples are one of the easiest fruits to pick so it’s fun for all ages. They can be eaten fresh, cooked, canned or even frozen. Apples are fat, sodium, and cholesterol free and one medium apple has about 80 calories.
Picking tips:
Select firm, bruise-free apples.
Picking apples from a tree is easy. Roll the apple upwards off the branch and give a little twist. Don't pull straight away or shake the trees or branches.
Leave the stem on the apples, it helps them store longer.
Once picked:
Place the apples gently in a basket - dropping them may bruise the apple causing it to go bad more quickly.
Don't wash apples until just before using to prevent spoilage.
Keep apples cool after picking to increase shelf life. A cool basement or the fruit drawer of a refrigerator is ideal.
Kept cool, fresh-picked apples will generally keep weeks.

Start planning your apple picking adventure today!

A Creative Lunchbox

Say good bye to the white bread, bologna sandwich and get creative. A whole wheat bagel topped with peanut butter and banana packed with yogurt and baby carrots make a great mid day meal. Roll up some hummus, cheddar cheese and spinach in a whole wheat tortilla, with a side of grapes and a fruit dip, ole! Make cookie cutter turkey cheese sandwiches from whole wheat bread and pack a fruit, yogurt, granola parfait. Fill a pita with fat-free refried beans, shredded cheese and lettuce, and pack with sliced cucumbers and a yogurt dill dip. .
Veggie kabobs are colorful, fun lunchbox fillers!
What you’ll need:
2 popsicle sticks or decorative tooth picks
grape tomatoes
peas
broccoli florets
cucumbers
cubed cheddar cheese
*Any of the above items may be substituted for your child’s favorites.
Alternating veggies and cheese, fill the tooth pick. Don't forget the salad dressing, it makes a great dipper and pack some whole wheat crackers. Kabobs are sure to be lunchbox hit.
Variety, color, taste and a little creativity make lunchtime meals fun!