Saturday, November 29, 2008
what's this you say?
Thursday, November 27, 2008
results
Wednesday, November 26, 2008
my recipes for thanksgiving
Brandied Orange and Cranberry Sauce
- 1-2/3 cups orange zest
- 5 cups water
- 5 cups white sugar
- 1-2/3 cups orange juice
- 2 tablespoons and 1-1/2 teaspoons lemon juice
- 7-1/2 cups cranberries
- 2 tablespoons and 1-1/2 teaspoons brandy
- In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
- To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
- Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
- Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.
Jazzy Green Bean Casserole
- 4-1/2 (14.5 ounce) cans green beans, drained
- 2-1/4 (15.25 ounce) cans white corn, drained
- 2-1/4 (10.75 ounce) cans condensed cream of mushroom soup
- 1/2 cup and 1 tablespoon dried onion flakes
- 4-1/2 cups shredded Cheddar cheese
- salt to taste
- ground black pepper to taste
- garlic powder to taste
- 2-1/4 (6 ounce) cans French-fried onions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine green beans, corn, mushroom soup, onion flakes, cheese, salt, pepper and garlic powder. Transfer to a 2 quart casserole dish.
- Bake in preheated oven for 30 minutes, or until bubbly. Sprinkle fried onions on top and bake for a few minutes more, until onions brown.
Slow Cooker Mashed Potatoes
- 12-1/2 pounds red potatoes, cut into chunks
- 2 tablespoons and 1-1/2 teaspoons minced garlic, or to taste
- 7-1/2 cubes chicken bouillon
- 2-1/2 (8 ounce) containers sour cream
- 2-1/2 (8 ounce) packages cream cheese, softened
- 1-1/4 cups butter
- salt and pepper to taste
- In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
- Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
For gravy
- 1 large onion
- 1 1/2 cups dry white wine
- 4 cups turkey stock, plus additional for thinning gravy
- 1/3 cup all-purpose flour (x2, for each ingredient)
Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.
In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
Awesome Sausage, Apple and Cranberry Stuffing
- 1 1/2 cups cubed whole wheat bread
- 3 3/4 cups cubed white bread
- 1 pound ground turkey sausage
- 1 cup chopped onion
- 3/4 cup chopped celery
- 2 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- 1 Golden Delicious apple, cored and chopped
- 3/4 cup dried cranberries
- 1/3 cup minced fresh parsley
- 1 cooked turkey liver, finely chopped
- 3/4 cup turkey stock
- 4 tablespoons unsalted butter, melted
DIRECTIONS
- Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
repaired
Tuesday, November 25, 2008
in other news...
Friday, November 21, 2008
keaggy
Wednesday, November 19, 2008
Christmas family portraits
Saturday, November 15, 2008
copeland, lovedrug, lydia, and lights
were all awesome last night.
Friday, November 14, 2008
Thursday, November 13, 2008
concert time!
Wednesday, November 12, 2008
car auction
Tuesday, November 11, 2008
pull-up bar
Monday, November 10, 2008
Sunday, November 9, 2008
whatacamera
Friday, November 7, 2008
usaa
19th birthday
me: hello?
cassandra: hi alex! happy birthday!
me: *big smile :)* thank you cassandra!
cassandra: how old are you?
me: guess!
cassandra: 30?
me: WHAT?!
cassandra: just kidding! i meant 26.
me: * -_- silence *
cassandra: hello?
me: what do you want?
cassandra: ok, how about 20?
me: im 19 cassandra.
cassandra: *bursts out laughing* oops, i was wrong by a little i guess.
cassandra, 9 years old