A Christmas Feast

 

Before the year ends, I thought I would share our Christmas feast with you. 

We have Christmas Eve dinner at our house with my husband’s family.  The above picture shows the turkey and gravy, rolls, cranberry salad, mashed potatoes, dressing, green beans, ham, Nuts ‘N’ Bolts and Holiday M&Ms. 

AHH! I forgot to take a picture of the cranberry salad.  It’s really pretty.  It’s basically Paula Deen’s recipe with a Nana twist.  Here is Paula’s recipe.  Nana adds a larger can of crushed pineapple.  It’s probably about 15 oz. or so.  I don’t know if doing it this way will work in a mold, but it looks lovely in a crystal dish. 

I couldn’t get a good picture of my turkey, but it looked almost as good as Nigella’s from her book Nigella Christmas.

My husband’s family is more of a ham family, but this turkey went over extremely well.  I used Nigella Lawson’s recipe for Super Juicy and Spiced Turkey.  I don’t think I will ever use another recipe.  Brining the turkey really does make all the difference.  The turkey was sooo moist and flavorful.  It got rave reviews from my Father-In-Law, who doesn’t really like turkey.  So thank you Nigella. 

I also made Nigella’s All Spice Gravy.  I actually boiled a turkey neck.  It looked so disgusting, but smelled heavenly.  The gravy was good, but I think it was barely used because the turkey was so moist, the dressing was so flavorful and the potatoes were so buttery.  Oh, well, there’s always leftovers to drown in gravy.

Pioneer Woman’s Mashed Potatoes were also a hit.  “These mashed potatoes are so creamy.”  So good!      

 

This recipe for dressing is made in the crock-pot.  I finished mine off in the microwave just to get rid of some of the moisture that was left.  Don’t worry, it was still incredibly moist.  I think I could eat this all year long.  I think I may just do that. 

Crock-Pot Dressing

3-4 cups shredded turkey or chicken (optional)

2 cans cream of chicken soup

2 quarts corn bread, crumbled

2 tablespoons dried sage

1 medium onion, finely chopped

2 hard boiled eggs, chopped

1/2 cup melted margarine

3-4 cups turkey or chicken broth

1 teaspoon salt

Mix all the ingredients in the bowl of a 6 quart crock-pot.  Cover and cook on low for 3 hours.

We also had a nice display of sweets.  No pictures though, sorry.  It’s really hard to take pictures when everyone, including the photographer/cook is starving.  But here’s what we had: Nigella’s Quadruple Chocolate Loaf Cake, Banana Pudding, Pumpkin Pie, fruit cake, and Mocha Punch.

Mocha Punch is a Christmas necessity.  It is requested every year.  Bring this out for your next special occasion and you will be praised.  Again, no pictures of it, but imagine a slightly melted milk shake.  You’ll love it!

Thanks to Nigella’s fantastic turkey recipe, I’m taking part in this month’s Forever Nigella, Christmas Presence, hosted this month by Sarah of Maison Cupcake. 

A reminder of the rules:

Forever Nigella #10 ”Christmas Presence”

Challenge: To prepare and blog any Nigella recipe during the Christmas period. Ideally it will be Christmassy but I’m not fussy.
Deadline: December 31st 2011 at midnight wherever you are.
Winner announcement: Within a week, to be added to the Forever Nigella page.

There are:
No rules about how often you must take part
No rules about stuff being secret until certain dates
No rules that everyone cook exactly the same thing
No rules about not being able to submit to any other blog events – just check it doesn’t contravene the other guys’ rules

But there are 3 rules:
1. Blog your entry by the deadline including:
a) the current Forever Nigella badge
b) a link to the current host (ME)
c) a link to the official Forever Nigella page at Maison Cupcake: http://blog.maisoncupcake.com/forever-nigella

2. So not to breach Nigella’s copyright you must NOT reproduce recipes verbatim as shown in her books. If using an original Nigella recipe, tell us which book it is from and/or where we find it online (see most likely sites below). If you’ve adapted the recipe in some way i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write the directions in your own words.

3. Tell us about your post by adding it to the Linky Tool below! I have made this into a Blog Hop so feel free to post the script at the bottom of your post to encourage your readers to visit the other entries. If you can’t see the linky below it’s because I’ve never done one before and I’ve stuffed it up. Nag me and I’ll sort it out.

Don’t forget to tweet your post with the hashtag #forevernigella – I will retweet all those I see!

Enjoy your Nigella Christmas presence!

From Pantry to Potluck

Today's recipe is made from ingredients that may possibly already be in your pantry. It's easy to put together, doesn't take long to make, and if there is something you don't fancy in this dish, it is easy to make substitutions. Oh, and did I mention this recipe comes from Paula Deen? This dish is served in her Lady & Sons restaurant. So next time you're looking for a one dish meal or something to take to a potluck, give this a try!

Can you see how creamy this is? YUM!

Chicken and Rice Casserole

serves 6 to 8

3 cups diced cooked chicken

1 medium onion, diced and sautéed

One 8-ounce can water chestnuts, drained and chopped

Two 14 1/2 ounce cans French green beans, rinsed and drained

One 4 ounce can pimentos, rinsed and drained

One 10 3/4 ounce can condensed cream of celery soup

1 cup mayonnaise

One 6 ounce box Uncle Ben's long grain and wild rice, cooked

1 cup grated sharp Cheddar cheese

Preheat oven to 300 degrees. Mix all ingredients together and pour into a 3 quart casserole. Bake for 25 minutes.

Iron Cupcake: Earth-- Music part two

 

 

Autumn is my favorite season. I love the brisk air, colorful leaves, and pumpkins! A few days ago we went to a produce stand and Sophie found a tiny pumpkin and carried it around the whole time we were there. She was so proud of it and called it a peekee. Of course she got to take it home with her.

I couldn't resist making pumpkin cupcakes. Pumpkins really are a treat this time of year, especially when paired with chocolate, (what isn't better with chocolate?) This cupcake is for the kiddies. The recipe is easy enough to have little helpers in the kitchen. Oh, and did I mention the chocolate? Since this is for Iron Cupcake: Earth Music, check out the Pumpkin Song...

 

Pumpkin Song

(Tune: Twinkle Twinkle Little Star)

Pumpkin Pumpkin on the ground

How'd you get so big and round?

Planted as a seed so small

Now you are a great big ball

Pumpkin Pumpkin on the ground
How'd you get so big and round?

Pumpkin Chocolate Chip Cupcakes
makes approximately 32 cupcakes

1 chocolate cake mix
4 eggs
1 cup melted butter, divided
15 oz can pumpkin
8 oz cream cheese softened
1 tsp vanilla extract
16 oz confectioners sugar
8 oz chocolate chips
whipped cream for garnish (optional)
chocolate shavings for garnish (optional)

Preheat oven to 350. Combine cake mix, 1 egg and 1/2 cup melted butter in bowl and mix well. Divide batter into cupcake liners (about 1 tsp in each liner) and pat down into the bottom.

Using a mixer, beat cream cheese until smooth, then add the pumpkin, 3 eggs, vanilla, sugar and mix well. Reduce mixer speed and slowly add butter. Mix well then fold in chocolate chips. Spoon mixture into liners (about 1 tbsp in each liner). Bake for 20-25 minutes. The cupcakes won't be completely set when done. Cool completely before serving. Garnish with whipped cream and chocolate shavings.

*Note: I used silicone cupcake liners. Results may differ with traditional liners. However, lightly greased foil liners may produce similar results to the silicone liners.

Click here for the Printable Recipe at Tasty Kitchen.

{Adapted from Paula Deen's Ooey Gooey Pumpkin Cake}

Iron Cupcake: Earth Voting and Prizes

Voting will begin no later than Friday, October 30th at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com/ and will be open through Thursday, November 5 at 12 noon.

Our Generous IronCupcake:Earth Prize Providers:
The Demy™ by Key Ingredient
Hello, Cupcake by Karen Tack & Alan Richardson
Bella Cupcake Couture
Cupcake Stackers by Gourmac
The Cake Mix Doctor Returns! by Anne Byrne</S?<>

Reinventing the Wheel

 

If you love food, then you need to go check out Get Cookin' at pauladeen.com. Each week has a different food topic. Paula posts recipes and videos for that topic and gives us a weekly activity. This week was Kid's Lunch Box. Our activity was to submit photos or videos of something creative for a lunchbox. I submitted the Elizabeth Sandwich. Below is my entry, but you can go here to see it on Get Cookin'. Paula gives us our topic each Thursday and you have until Tuesday to post your submission. On Wednesday Paula will choose winners! This week, two winners will receive Paula Deen's new book, Cookbook for the Lunch-box Set.

Let me introduce you to the Elizabeth Sandwich. This is the ultimate peanut butter and jelly sandwich. You've probably noticed how when you pack a pb&j, the jelly makes the bread soggy on it's half of the sandwich. Here's how to keep that from happening...

• First you need three pieces of bread.
• Lay out your bread keeping the piece that you will use for the middle separate from the other two.
• Spread peanut butter onto one side of each of the two outside slices of bread. You probably don't want to slather each slice with as much peanut butter as you normally do for a regular sandwich.

For the middle slice of bread, cover both sides with jelly and place between the two other slices.

Now the peanut butter will keep the bread from turning soggy.


The best time to make this sandwich is the night before you'll eat it. By the time lunch rolls around, that middle slice of bread has soaked up all the jelly, and that is a good thing. It will keep jelly from dripping out of the sandwich and all over your hands. Keep in mind that this is one hefty sandwich. If you're making this for you child, you'll want to spread the jelly and peanut butter thinner than normal.

*Here's a tip for smoother jelly spreading. Spoon the amount of jelly you need into a small bowl and microwave for about 15 seconds. Then stir until smooth. This will make the jelly spread easier without big clumps.

The ultimate peanut butter and jelly sandwich.

A Corny Story

Yesterday was my birthday, which reminded me of a way my family sometimes celebrates special occasions. Allow me to tell you a story...

Once upon a time it was Mother's Day. My Dad came to my Mom and admitted that he had forgotten Mother's Day and didn't have a gift for her. She said, "Well, can you at least take me out to lunch?" My Dad replied, "I don't really have the money right now." So Mom said, "Well, can you at least make me lunch?" Which my Dad did. He opened a can of corn. Yeah, that was it. And yeah, she hasn't let him live it down.

Now our family has a tradition. If you really want to celebrate, you better serve corn! Which brings me to today's recipe. I promise, you're gonna want to make this for dinner. This recipe comes from Paula Deen's book, The Lady and Sons, Too!

Corn Casserole

serves 6-8

One 15 1/4-ounce can whole kernel corn, drained

One 14 3/4-ounce cream-style corn

One 8-ounce package Jiffy corn muffin mix

1 cup sour cream

1/2 cup (1 stick) melted butter

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

Here is the before picture…

And the after...

 

Trust me, make this for dinner tonight! 'Cause we're still celebrating my birthday, and we can't do that without corn.