Not For Long

Pictures of our Thanksgiving feast(outdated, I know)
Roasting Chestnuts is a sinch, but with heavenly results.

The pie on the left is a my mom's thanksgiving specialty. Very kid friendly I have discovered.

AB's amazing turkey recipe. Strapped that baby in tight!

I'm back, but not for long. The next few months I am only going to post special requests. In short, baby number two joined my belly making me very sick. Then baby number two's heart stopped beating and was removed by a D&C. Now I am going to finish school in hopes to relieve myself of stress in hopes that baby number three (or new baby number two?) will grow much healthier.

In the mean time, mama B, I will get you that chili as soon as I get the chance(the recipe is in my sleeping little mans room.)

The turkey recipe I used was Alton's and it was truly a hit. Be sure your oven is clean before you roast that baby at five hundred unless you enjoy the pleasant sound of your fire alarm. Personally, mine is quite obnoctious.

Those lovely chestnuts were for this stuffing recipe.

The pumpkin pie was very rich and smooth.

Pumpkin Pie(found on recipezaar)

1 (29 ounce) can pumpkin
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 tablespoon cinnamon
2 teaspoons ground ginger
½ tsp nutmeg
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream , sour cream or more evaporated milk
2 unbaked 9-inch pie shells
Meringue?

Combine first 8 ingredients in a large bowl, mixing well. Combine the evaporated milk and the heavy cream in a small saucepan. Heat the milks to the scalding point. Add scalded milks to the other ingredients, mixing well. Pour equally into the two UNBAKED pie shells. Bake 350 degrees for about 1 hour. Pie is done when a knife inserted into the middle comes out clean. Top with desired topping.

Ice Cream Peach Delight aka Peach Chiffon Pie (for you fancy namers)

3 ½ cups slices peaches, sweetened or 1 #2 ½ can of peaches
1 3 oz package peach jello
½ C cold water
1 pint vanilla ice cream
½ C whipping cream(whipped)

Add water to peach syrup to make 1 cup, heat to boiling. Add gelatin, stir until dissolved. Add cold water, cut the ice cream into pieces, add to hot liquid. Stir until melted. Chill till mixture mounds slightly when dropped from spoon. Fold in peaches. Pour onto pastry shell. Chill until firm. Top with whipped cream and decorate with peaches.

BBQ Meatloaf

I was longing for some comfort food tonight, but it had to be healthy-ish. So using my mom's basic meatloaf recipe, I threw this thing together. It was quite good, in fact, my salivary glands just went into over time. My own complaint is keeping the oven on for an hour, oh and meatloaf is just...ugly in its full form. My solution, make it in muffin tins. I saw this in a kids magazine but its brilliant. You only have to cook them for twenty minutes and you get more of that yummy crusty edge.

My BBQ Meatloaf:

1 pound lean ground turkey
4 slices turkey bacon, preferably browned and very finely chopped
1 egg
½ C wheat germ
1 T BBQ rub
½ C bbq sauce divided
1 small onion, finely chopped
½ green pepper, finely diced

Preheat oven to 350
Pour meat, most of bacon, wheat germ, bell pepper, 3 Tablespoons BBQ sauce, BBQ rub and half of onion in a bowl and mix together, with your hands. Wash those paws and now mix the BBQ sauce with the rest of the bacon and onion. Shape the meet into a loaf and make the top middle a little concave. Add the sauce on top and rub around. Make sure you get a little on the sides. Cook for 1 hr.

Stuffed

Stuffed peppers is always a fun dinner for company because it has such nice presentation. This recipe I adapted from recipes I've seen here and there is pretty good, it is just missing that kick. If I were to make it again I would have to use ground turkey sausage for the meet.

Stuffed Peppers:

6 large bell peppers

1 lb ground turkey, I would actually reccommend turkey sausage
1 small onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 can diced tomatoes
1/2 cup long grain rice
1/2 cup chicken stock
1 teaspoon salt
1 teaspoon Worcestershire

1 cup shredded cheddar

Cut tops from peppers. Discard seeds and membranes. Chop enough of the tops to make 1/4 cup. Set aside. Cook the whole bell peppers in salted boiling water for 5 minutes. Invert and drain well. Sprinkle insides of peppers lightly with salt. In a skillet, cook the ground sausage, onion and the chopped bell peppers , celery and carrot until meat is browned and veggies are tender.

Drain off any fat. Add undrained tomatoes, uncooked rice, chicken stock, salt, Worcestershire and a dash of pepper. Bring to boil. Reduce heat, cover and simmer for 15 to 18 minutes or until rice is tender. Stuff peppers with the meat mixture and top with cheese. Place in a baking dish. Spoon any remaining meat around and in between the peppers. Cover and bake in a 350 degree oven for 25 minutes.