I know Thanksgiving has come and gone (I sure wish the weight would too! Ha). That seems to be the way we roll around here in my blog world…a few steps behind all of the time 🙂 However, I wanted to share some of my favorite recipes from the day and memories.
I have always a pictured a picture-perfect Thanksgiving, but for as long as I remember we have always had a large, extended family Thanksgiving in our local church building. We schedule out the church a year in advance so we can have room for all of the cousins, grandparents, aunts, uncles, etc. We have a large family and really enjoy being together, despite the craziness and chaos. The food however, is always totally amazing! My family (& my husbands) are all great cooks and so we have fabulous quality food but may not have crocheted doilies, center pieces or place cards. Someday perhaps we’ll try to have a Kodak moment, but as for now, the best photos we have from Thanksgiving are with white boards as our back drop!
This Thanksgiving had to be one of my most memorable yet. There are few moments around our house that there seems to be peace in the world of our five children. I love them dearly, but they sure like to pester each other and drive each other crazy. Somehow this year, we ALL were in the kitchen for hours on end and had a really great time. I am not even sugar coating it. Some how we all were getting along, working together and NO one fought the entire morning. I am calling it a miracle and an answer to a secret prayer in my heart 🙂 I had my husband grab the camera and hurry and snap a photo before the moment was lost (sweaty workout shirt and all from me–I tried to work off a few extra calories that morning before I ate my heart out :)Those moments with my kids that day will be ones I will always be thankful for.
- 1 pie crust recipe
- 1 jar (or 2 cans) apple pie filling, homemade is best but you can use canned
- 2 apples, cored and sliced thinly
- 1/4 cup brown sugar
- 2 Tbs. cornstarch
- 1 tsp. cinnamon
- 4 Tbs. flour
- 1/2 cup brown sugar
- 1 cube butter, softened
- 3 Tbs. pecans, crushed
- Dash of cinnamon
- Dash of salt
- Fill a 9 inch pie plate with your pie crust. In a bowl, combine the apple pie filling, fresh apple slices, sugar, cinnamon and cornstarch. Stir and place into the pie shell. Make the crumble by combining all of the ingredients together until the butter is thoroughly mixed in. Sprinkle the crumble on top of the pie filling. Bake at 400 degrees for 35 minutes, or until the bottom of the crust is golden brown and the topping is browned. If the crust gets too dark, place some tinfoil over the edges of the crust so they don't burn.
- 1 package fresh cranberries
- Zest from 1/2 an orange
- 2-3 Tbs. orange juice
- 1/2-3/4 cup sugar, to desired taste
- 1/4 tsp. ginger powder
- Dash of salt
- Combine all of the ingredients into a sauce pan and let simmer until the cranberries break down and soften. Mash the cranberries with a potato masher until the sauce is still chunky, but slightly smooth. Remove sauce from heat and let cool. Serve fresh cranberry sauce with turkey.