Happy Thanksgiving '25

 

I'm thankful and grateful for so many things - among them are my faith, my family, good friends, my furry and feathery kids, gravy, stretchy pants (they totally count as pants in my world), being able to make stuff, and you guys reading my blog of course! 

Happy Thanksgiving - I hope you enjoy your day whether it's at home, with family, or having "friendsgiving" with friends that are the family you get to choose :).

11.27.24: thru the years

11.27.23: advent gifts

11.27.22: 🔥 week 48

11.27.21: corn and tomato saute

11.27.20: the moist maker sandwich (from Friends)

11.27.19: how to fold a turkey napkin

11.27.18: pinecone angels

11.27.17: styrofoam snowman

11.27.16: crock-pot green bean casserole

Gravy 101

I have posted how I make gravy a few times over the years - but with Thanksgiving tomorrow I thought you'd like a refresher with these fool-proof instructions. Honestly I've been making it like this forever and a day and it hasn't failed me once. The key is to add the broth to the flour mixture in small increments, stirring until the broth has been pretty much incorporated and then add another small amount - repeat these steps until the broth has made the flour mixture melt away and there won't be anything left to make lumps!

Ingredients (for 4 cups)

• 1/2 cup turkey fat and/or melted butter
• 1/2 cup flour
• 4 cups turkey broth

To get the turkey fat: after roasting the turkey drain off the drippings and measure out 1/2 cup of fat (it's easiest if you have a fat separator but you can separate by hand - let the drippings rest in a clear measuring cup until the fat rises to the top then spoon it off). If you don't have enough fat add enough melted butter to equal 1/2 cup total. 

To make the turkey broth: put the bits that come out of the turkey before you roast it (you know, the neck and giblets - yuck) in a pot and fill it up with water. If you have the time and inclination you can add other things to the pot for additional flavor - like onions, celery, peppercorns...bring it to a boil then reduce heat to a gentle simmer, cover, let it cook for a couple hours making sure it doesn't boil over or reduce too much  (add more water if it does). Strain the broth into a glass measuring cup (you need 4 cups for this recipe, if you have more than that you can save it for other uses), discard the solids. Reheat the broth when you're ready to make the gravy.

To make turkey gravy: heat the 1/2 cup fat in a large saucepan over medium heat. Whisk in 1/2 cup of flour and cook, stirring constantly for a couple minutes to cook off the flour taste. Remove from heat, gradually whisk in 4 cups of warm turkey broth (Note: I do this step very slowly, maybe 1/3 cup of broth at a time stirring constantly until the broth is incorporated into the flour, then add another 1/3 cup... continue adding very slowly and you won't have lumps). After all the broth is mixed in, return pan to the heat and cook until bubbly, thick, and smooth - keep stirring and watch closely that it doesn't stick to the bottom of the pan. Season with salt and pepper to taste. Makes 4 cups and it's yummy.

Tip-sy Tuesday: What Not To Do When Thawing Your Turkey

So here's a quick tip to save you from the mess I just found and created SO much work for myself that I do not have time for 🤦‍♀️

I put my turkey in a plastic grocery bag in our side fridge to thaw. To my surprise when I checked on it today to see if it was still frozen I found that it indeed had thawed but unfortunately both the bag the turkey came in and the grocery bag both had a hole in them and leaked raw turkey juice everywhere. So I had to take everything out, throw some of the perishables out that the juice got on, wash and sanitize the inside of the fridge including the shelf and basket underneath. Ugh. 

So the tip is to follow the directions on the turkey that say to put the turkey in its bag in a roasting pan to thaw it in the fridge. Good grief. 

11.25.24: thru the years 

11.25.23: words

11.25.22: black friday '22

11.25.21: last minute plate stand 

11.25.20: how to roast a turkey

11.25.19: cork turkeys

11.25.18: 🔥 week 47

11.25.17: oatmeal scotchies 

11.25.16: zehnders cranberry relish

11.25.15: turkey napkin folding

Roasted Shrimp Cocktail

This is my new favorite way to cook shrimp - I did it for a shrimp cocktail appetizer the other night but if I need to cook raw shrimp I'm going to follow this technique from now on!

Put raw, peeled and deveined, tail-on shrimp on a baking sheet. Drizzle with olive oil, season with salt and pepper to taste, toss to evenly coat. Bake at 400' for 8-10 minutes until pink and firm and cooked thru. Remove from the pan and let cool.

I served them with 2 sauces - cocktail and garlic aioli - and I just discovered that shrimp dipped in garlic aioli is fantastic... I now have another favorite thing!

11.24.24: 🔥 week 47

11.24.23: black friday

11.24.22: happy Thanksgiving 

11.24.21: buffalo (and buffalo-less) chicken dip 

11.24.20: tip-sy tuesday: how to make gravy

11.24.19: 🔥 week 47

11.24.18: Cathy made over a dining room set

11.24.17: black friday funny

11.24.16: butthole bread funny 

11.24.15: gravy and a funny

 

11/22 ~ Words

 

11.22.24: crockpot stuffing

11.22.23: pickled cranberries

11.22.22: mashed squashes re-run

11.22.21: baked brie with fig preserves

11.22.19: Thanksgiving and your dog

11.22.18: mashed butternut and acorn squash

11.22.17: turkey cheeseball (and cranberry relish, green bean casserole)

11.22.16: herb butter

11.22.15: nutella stuffed chocolate chip cookies 

Pupcakes for Sarge's Birthday

Today is Sarge's 13th birthday - I can't believe he's 13!! I posted this on his 3rd birthday but it's such a cute idea I'm posting again. 

He's got a gray beard now and is a bit more low-key - but still
acts like a puppy when something excites him
(food, the neighbors automatic lawn mower, squirrels...)!!! 

original post:

To celebrate I made him "pupcakes" - I thought he would gulp this down faster than I could take his picture, but he was quite confused actually...we don't give him people food so when I set this down he just stared at it, the only thing he really wanted was the "candle" (he recognized the crunchy stick) and when he accidentally licked the yogurt he sat down and had to think about what to do haha!!

doggie cakes without glaze

The "cake" base is my regular meatloaf recipe that I divided; before adding the chili sauce, salt and pepper I held out enough meat, bread crumb, egg mixture to make 4 pupcakes and with the remaining mixture I added all the other ingredients (I shaped a few into cupcake portions and the rest I put in a 9" round cake pan like I usually do), topped the people version with glaze made from chili sauce and ketchup (leave that off of the pupcakes tho). I put a baking sheet under the cupcakes to catch any grease and baked them at 350' for about 25 minutes. The 9" pan bakes for 50 minutes or until done.

the finished cupcake has plain greek yogurt "frosting", bacon
 bit sprinkles, and a crunchy stick for the "candle"

My regular meatloaf is simple with few ingredients but we love it:

• 1 pound each lean ground beef, ground pork, and ground lamb (or turkey)
• 2 eggs
• 1 ½ cups bread crumbs, (crumbled bread, oatmeal, or smashed saltines also work)
• 1 jar chili sauce (homemade or store bought)
• splash of milk
• salt and pepper
• ketchup

Mix the eggs, bread crumbs, ½ jar chili sauce, salt and pepper to taste together in a large bowl then add some milk until the mixture is moistened. Add the ground meats and mix together (don't overwork the meat or it'll get tough). Divide into 2 equal halves, place each half in a 9” cake pan coated with non-stick spray and shape into a circle leaving about a 1” space between the meat and side of pan for grease to collect in (you can use loaf pans, but I always make it in a round cake pan - I like that the grease has someplace to go). Mix the remaining ½ jar chili sauce with some ketchup and spoon over each meatloaf (like you're frosting the top of a cake). Cover with aluminum foil and bake 350’ for 45 mins to one hour until done - remove the cover during the last few minutes. When cool enough to handle I pour off any standing grease.

I usually make this in 2 round cake pans but I will often make one half in a cake pan that we eat that night, and one half divided evenly and baked in muffin tins and then freeze them - super handy to have individual portions on hand.

11.21.24: burnout pumpkin pie

11.21.23: TT Thanksgiving foods for dogs 

11.21.22: wine cork turkey re-run

11.21.21: 🔥 week 47

11.21.20: maple dijon chicken thighs

11.21.19: MSIH: butternut mac and cheese

11.21.18: lightbulb pear

11.21.17: yarn-wrapped bottle

11.21.16: how to make turkey gravy

11.21.15: Sarge's birthday pupcakes

Book Christmas Tree (aka: my perfect tree)

My sis sent me this and I love it - really, really love it and I will absolutely be making one of these! She sent this along with the picture (I wrote back that lucky for me I actually have enough books to make like 50 of these trees haha):

Well.. I think I have stumbled upon my sisters PERFECT Christmas tree. I would save this idea and give it to her as a gift but I don't own this many books. HAHAHA.  I'd have to BUY the books.. At that point I could have just gotten her a real tree. ;)

I do love this though! 

Stack different sized books on a wide base candleholder (larger books on bottom tapering to smaller books on the top), add pieces of evergreen (I'd probably do artificial in case live greens damaged the books) and a few ornaments, wind a short strand of lights around the whole thing and stand a star on the top. 

11.18.24: brussels sprouts, squash, sweet potato salad

11.18.23: words

11.18.22: Grandma Jan's bbq (sloppy joes)

11.18.21: porcupine meatballs 

11.18.20: loaded cream cheese brownies

11.18.19: scalloped carrots

11.18.18: 🔥weekly recap
11.18.17: how to make a paper box
11.18.16: silhouette art by Brooke
11.18.15: roasted cherry tomatoes

MFIH: Million Dollar Chicken Casserole

I made this 'million dollar chicken casserole' for the family and there's 2 reviews this time, here's what my sis had to say and at the bottom of the post is a link to the video review by Georgia:

Have I mentioned before that I love my sister being willing to cook for us?  its amazing and everyone be so jealous.  

This week is million dollar chicken or something like that and it was AMAZING.  Definitely in my top 5 of this new series.  Number one was an enchilada thing that was super good too.. Look back for that one also. 

This one I thought was very good.  Great flavor, loved the crumbly "stuff" on the top, just really good! 

I also ate the leftovers for lunch and added spinach and chili flakes and that was great too! 

Try this one! 

    1 (10.5-oz.) can condensed cream of chicken soup

• 1 cup small-curd cottage cheese

• 4 oz. cream cheese, cut into cubes and softened

• 1/3 cup sour cream

• 1 tsp. italian seasoning, crushed

• 1/4 tsp. garlic powder

• 4 to 4 1/2 cups chopped cooked chicken

• 1/2 cup sliced green onion (reserve green tops for garnish)

• 30 rich round crackers (1 sleeve), crushed

• 1/4 cup salted butter, melted

• 2 Tbsp. sliced green onion tops, for garnish

1. Preheat oven to 350°F. In a medium bowl stir together soup, cottage cheese, cream cheese, sour cream, Italian seasoning, and garlic powder.

2. Stir in chicken and the sliced 1/2 cup green onions. Spoon chicken mixture into a 2-quart square baking dish.

3. Stir together crackers and melted butter. Sprinkle over chicken mixture.

4. Bake until chicken mixture is heated through (160°F) and crackers are golden brown, about 40 minutes. Let stand 10 minutes. Top with 2 Tbsp. sliced green onions.

   
   

   recipe found here at bhg  

   
   

   click here to watch Georgia's review https://youtube.com/shorts/29QBuHBwzdQ?feature=share

11.19.24: TT cupcake wreath

11.19.23: 🔥 week 47

11.19.22: giraffe cork pencil topper

11.19.21: cauliflower mac and cheese

11.19.20: loaded brownies

11.19.19: TT: roasting squash

11.19.18: wrapped pumpkin decor (hint - it's toilet paper!)

11.19.17: Al's smoked brisket

11.19.16: glass block 'Fall' 

Tip-sy Tuesday: Fall Mantle

Here's a quick last minute idea for Fall decorating (even though it's almost time to put up Christmas decor haha, hey - you might still want to decorate for Thanksgiving!) -  look how cute these little pumpkins are on candleholders instead of the usual candles. I already have the candleholders, most came from Marshall's over the years) and little pumpkins are inexpensive - fun and easy idea. 

11.18.24: brussels sprouts, squash, sweet potato salad

11.18.23: words

11.18.22: Grandma Jan's bbq (sloppy joes)

11.18.21: porcupine meatballs 

11.18.20: loaded cream cheese brownies

11.18.19: scalloped carrots

11.18.18: 🔥weekly recap
11.18.17: how to make a paper box
11.18.16: silhouette art by Brooke
11.18.15: roasted cherry tomatoes

Holiday Food Do's and Don'ts for Pets

I posted this in 2016 and thought I'd share again - it's good info to have on hand with the upcoming Holiday meals.

original post:

With the Holidays coming I thought I'd share this info I saw hanging at our vet's office - I'm going to keep this handy so I can remember what to avoid (not that I could pay Sarge to eat avocado tho...):

For humans only - DO NOT share with any pets: 

• alcoholic beverages
• chocolate
• fatty foods like gravy, fatty trimmings, turkey skin
• onions, garlic, scallops
• sugar free candies containing xylitol 
• bones on ham/turkey/roast/etc
• raisins, grapes
• avocados

Safe to share with dogs and cats:

• cooked turkey meat (no bones or skin)
• cranberry sauce
• peeled, sliced apple (no cores)
• potatoes, sweet potatoes, and green beans
• carrots

Safe to share with pet birds:

• cooked turkey meat
• walnuts, hazelnuts
• cooked veggies like broccoli and carrots
• sweet corn
• dried fruits (in limited quantities)

I also just received this email from Pet Poison Hotline with a little more info regarding pets and holidays - I didn't realize salt was so bad for them!

Oh, and I just got this email about what to do if your dog eats chocolate (click here). 

11.17.24: 🔥 week 46

11.17.23: clay pot turkeys

11.17.22: italian sausage pasta

11.17.21: chocolate zucchini brownies 

11.17.20: TT: cast iron pan info

11.17.19: 🔥 week 46

11.17.18: homemade applesauce

11.17.17: planting tulip bulbs

11.17.16: pet food and holidays - do and don'ts

11.17.15: Thanksgiving tree

Granny Squares

Getting a head start on my dance recital costume - 48 squares done, don't know how many more I'll need...I'm sort of winging this plan haha, will keep you posted as it comes together!

So far we are dancing to a music montage that incudes 'Incense and Peppermints' by Strawberry Alarm Clock, and 'American Woman' by Guess Who - I'm hoping my granny square project is on point :) 

PS: if you know how to crochet, granny squares are very easy to make. I did a quick Google search to refresh myself on the pattern, there are many ways to make a granny square but I followed this simple pattern found at bethanylynnemakes, used leftover yarn and a size G crochet hook. 

Abbreviations:
rnd – round
sl st – slip stitch
ch – chain
dc – double crochet
sp – space
beg – beginning

Make a slip knot, ch 4, sl st in the first ch to form a loop.

Round 1: Work into the loop just created – ch 3 (counts as first dc) 2 dc, ch 1 – [3 dc, ch 1] x 3 – sl st into first stitch of rnd, cut tail, and pull yarn through.

Round 2: Join new color through previous bind off stitch, ch 3 – 2 dc into ch 1 sp below, ch 1 – Into next ch 1 sp [3 dc, ch 1, 3 dc] x 3 – Into beg ch 1 sp, 3 dc, ch 1 – sl st into first stitch of rnd, cut tail, and pull yarn through.

Round 3: Join new color through previous bind off stitch, ch 3 – 2 dc into ch 1 sp below, ch 1 – [Into next ch 1 sp: 3 dc, ch 1, Into next ch 1 corner sp: 3 dc, ch 1, 3 dc] x 3 – Into next ch 1 sp, 3 dc, ch 1 – Into beg ch 1 sp, 3 dc, ch 1 – sl st into first stitch of rnd, cut tail, and pull yarn through.

Round 4: Join new color through previous bind off stitch, ch 3 – 2 dc into ch 1 sp below, ch 1 – [Into next two ch 1 sp: 3 dc, ch 1, Into next ch 1 corner sp: 3 dc, ch 1, 3 dc] x 3 – Into next two ch 1 sp, 3 dc, ch 1 – Into beg ch 1 sp, 3 dc, ch 1 – sl st into first stitch of rnd, cut tail, and pull yarn through.

11.12.24: TT Christmas tree cupcake cake

11.12.23: 🔥 week 46

11.12.22: apple cider whiskey cocktail 

11.12.21: charcuterie number boxes

11.12.20: pine nut pilaf

11.12.19: TT: how much turkey?

11.12.18: herb bubble bread

11.12.17: stuffed spaghetti squash

11.12.16: caramel apple shots

11.12.15: pumpkin roll

Tip-sy Tuesday: Pan Liner

Easy trick for lining a baking dish - turn the dish over, wrap foil around the outside of the dish, take it off and flip the dish right side up and the foil fits exactly in the dish with much neater corners than if you try to line the pan from the inside. 

11.11.24: birthday coupon book

11.11.23: words

11.11.22: unfinished projects

11.11.21: creamy chicken and rice soup

11.11.20: chessman banana pudding

11.11.19: pony bead indian corn

11.11.17: DIY paper bows

11.11.16: mosaic project by B

11.11.15: fleece scarf

Long Grain Wild Rice Mix

When I made the family meal "Chicken and Wild Rice Casserole" I was going to use boxed rice mix but when I went to mix it up I saw that the mix has gluten in it and we have 2 family members who can't eat gluten so I googled to see about making my own mix and found this recipe at the spruce eats. It's easy to put together and tastes great, no more needing to purchase the boxed kind anymore! I added more of all the seasonings to up the flavor and used the Dash seasoning I had on hand, but otherwise followed the recipe as written. 

Oh, one more thing - the ingredients below don't equal 2 cups, but the instructions for making the rice call for 2 cups hahahah. Not sure why they wrote it like that - I just increased the amount of rices to 2 cups total. 

1 cup long grain brown rice

1/2 cup wild rice

1 tablespoon dried parsley

2 teaspoons dried herb mix seasoning (such as Spike)

1 teaspoon dried thyme

1/2 teaspoon dried tarragon leaves

1/8 teaspoon ground white pepper

1/2 teaspoon kosher salt

Mix all until combined. Store in an airtight container until you're ready to make it. 

To make the rice you'll need:

• 3-1/4 cups water
• 2 cups long grain wild rice mix
• 1 tablespoon butter
  

1. Bring water to boil in a medium saucepan. Add rice mix, cover the pan, reduce heat, and simmer for 50 minutes.
2. Remove pan from heat, add butter, cover, and let sit for 5 minutes before fluffing with a fork.

11.10.24: 🔥 week 45

11.10.23: dilly bean and pickled onion re-run

11.10.22: msih buffalo chicken casserole

11.10.21: spinach salad with beets

11.10.20: TT storage wrap tip

11.10.19: 🔥 week 45

11.10.18: fried green tomatoes

11.10.17: fridge buttons by B

11.10.16: baked egg cups

11.10.15: button earrings

Tip-sy Tuesday: Prevent Piecrust from Overbrowning

 I saw this tip in my new/old 'Rodales Book of Hints, Tips, and Everyday Wisdom' and am totally going to do this next time I make a pie - I usually lay strips of foil over the edges but it's awkward to get them to stay on top when sliding the pie in and out (and I've burned myself trying to reach into the hot oven to cover the edges!). This new idea makes sense!

To protect the edges of a piecrust from overbrowning while it is baking, cut the center out of a 10" disposable aluminum pie plate, leaving a 2" wide ring. Place this ring upside down on a 9" piecrust. You'll find that it does the trick and can be washed and used again and again.

PS: yes you can purchase a piecrust ring, that might not have been a thing back in the day haha, but this is still a great idea if you don't want to own one - I don't make enough pies to justify having to store one more thing and will just cut a disposable one next time!

11.4.24: roasted pumpkin

11.4.23: words

11.4.22: simple shortcake

11.4.21: Indian corn 

11.4.20: chicken with sun-dried tomato cream sauce

11.4.19: pumpkin spice latte
11.4.18: 🔥 week 44

11.4.17: make and take wood signs

11.4.16: scarecrow curvy keepsake box

11.4.15: brussels sprouts chips

Chicken, Apple, Coleslaw Salad by Jenny

This post is from Jenny, in her words:

In the past, every time I have sent one of these Facebook trends that I have tried they don’t turn out as expected. This one I think is as expected, but not sure I love it.

The idea looked great and very, very simple. Coleslaw, apples, rotisserie chicken, dressing. What’s not to like about that?
So I threw it all together today and gave it a try. Unlike my normal behavior, I made it exactly like the “recipe” called for. I normally like to add this or add that to try to make it “better “. This time I decided to try it just as it is.
I’m going to be honest, there was nothing wrong with this, but it definitely was not as good as the author said. Maybe I needed to put more dressing on it to try to stick the coleslaw together more? It really was just a hodgepodge of coleslaw, apple and rotisserie chicken in a bowl. 😂 I felt if I put more dressing on it I would lose any semblance of it being healthy so I just ate it as is- Crumbly coleslaw that fell off my fork. 

The first picture is theirs, the second picture is mine. Nearly identical. 
Tasted fine and was healthy so I guess I won’t call it a fail. Now maybe I should go find some mayo to stick this all together?

Jill here - I texted with my sis about this post and she said the dressing is delish but I wouldn't want to add more, and sent a picture of the nutrition label on the back of the bottle. It literally has only 10 calories per serving and 0 fat. I know she wanted this to be a healthy lunch but I asked which part made her not want to add more - she wrote that she didn't look at the label and now saw that she could add more next time 😂

11.3.24: 🔥 week 44

11.3.23: MSTI: mishmash meatballs and mac n cheese 

11.3.22: no-peek beef tips

11.3.21: spinach salad with beets and quinoa

11.3.20: TT: pumpkin spice cookies

11.3.19: 🔥 week 44

11.3.18: Jane's candied bacon (yum!) 

11.3.17: make a button bouquet

11.3.2016: fall paper chain garland

11.3.2015: fall wreath