I have a confession to make……I don’t like turkey. There,… I said it. Let me be clear though, I don’t HATE turkey, I just don’t favor it. I can eat it, especially in a casserole or on a sandwich. But when it comes to Thanksgiving dinner, I want a big fat plate full of stuffing, a couple servings of salad, and then some more stuffing. Of course this is all after I have grazed on the veggie trays, fruit trays, deviled eggs, olives, and array of other “appetizers” that will be laying out on the counter before the turkey gets done. Needless to say by the time dinner is over I will be miserable and useless…..but I don’t think I’m alone here.
So, here are my non turkey contributions to Thanksgiving dinner this year. 🙂
Last week I shared a recipe for homemade thousand island dressing and promised to share my grandma’s special green salad to serve with it.
Just add some baby shrimp, a little crab meat, and some sliced olives to your greens.
At most family functions I bring the deviled eggs. Not because mine are exceptional or better than others, it’s simply because I HAVE TOO MANY EGGS! (Well,… and mine are fresh!) So that’s my second addition to Thanksgiving dinner.
Note: If you also have nice fresh eggs and have a difficult time peeling them, click here to read my little “trick” on how to cook and easily peel farm fresh eggs. 🙂
My next contribution is an easy appetizer…maybe my favorite appetizer. I call them asparagus wraps.
They are simply softened cream cheese spread on a thin slice of ham wrapped around pickled asparagus….and they are DELICIOUS!
Last Thanksgiving I ran out of time and instead of making these ahead of time I took the supplies and made them after I got to my parents. They disappeared just as fast as I could make them.
Now for my next confession…..I’ve never made pumpkin pie. Actually I’ve only ever made one pie in my entire life and that was an apple pie. It was about ten years ago and it turned out kinda weird?? So this Thanksgiving I have decided to try my first ever pumpkin pie! I’ll be sure to take pictures and let you know how it turns out.
I am sooooo thankful that my parents now have a large, conveniently located house that is perfect for large family gatherings. This has not always been the case, and Thanksgiving dinners took place at our house. I think squished and crazy would be the best words to describe those gatherings. As I shared, turkey is not my favorite meal and therefore cooking one is not my idea of fun. The last Thanksgiving we hosted, I spent my morning rushing around cleaning, opening doors and windows to fan the smoke out from the ran over turkey drippings. Oh, and meanwhile Digger was in the bathroom with a small blow torch trying to melt the spilled wax out of the sink (but that’s a story for another post). I am much happier to make my additions to dinner at home, pack them in a cooler, and leave my messy house. Then I can enjoy a wonderful meal with our awesome (and large) family at my parents house….and I’m sure my moms home grown turkey will be wonderful…under tons of stuffing and gravy!
What are your contributions to Thanksgiving dinner? Do you have the privilege of hosting and cooking the turkey? If so, my prayers are with you. 😉
“Oh give thanks to the Lord, for he is good, for His steadfast love endures forever.” Psalms 107:1
It’s November (just in case you weren’t aware), and when I start thinking about Thanksgiving dinner, I start thinking about this salad dressing. It’s a recipe I got from my grandma many moons ago. It’s so simple, DELICIOUS, and paired with my grandma’s special green salad, I wouldn’t want to have a Thanksgiving dinner without it!
All you need is mayo, chili sauce or ketchup, sweet relish, and one hard boiled egg.
I used organic ketchup and I found a sweet relish that didn’t have corn syrup. Stir everything together and that’s it!
Now you’re wondering what my grandma’s special green salad is….that will be coming next week! 🙂 Have you started thinking about Thanksgiving dinner yet?
Wow…October just flew by!! The weather cooled off quite a bit throughout October but we still had MANY nice days that were greatly enjoyed and appreciated!
Peel and slice enough apples to fill your slow cooker. Sprinkle 1 to 2 tablespoons of pumpkin pie spice on the apples and cook them for 4 hours on high or 8 hours on low. Let it cool off a bit and blend smooth with an immersion blender. My 6 quart crock pot made 8 cups of applesauce.
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I made slow cooker applesauce last month and ABSOLUTELY loved it! So I knew that was where most of these apples would end up. The rest are being dried, eaten in lunches, and maybe I’ll make some apple cake.
I said this was easy and I do mean EASY. I peeled and sliced enough apples to fill my 6 quart slow cooker to almost over flowing.
Now for the twist….. I’ve been looking for more ways to use my homemade pumpkin pie spice mix so I added somewhere between 1 and 2 tablespoons to the crock pot and turned it on high for 4 hours (on low for 8 to 9 hours works too). Oh how I wish you could have smelled the aroma coming from my crock pot! After 4 hours I stirred up the apples and let them cool for a bit. If you like your applesauce a little lumpy you can leave it as is or you can blend it for a smooth consistency. It took about 30 seconds with an immersion blender. That’s it….I ended up with about 8 cups of wonderful, fall flavored applesauce, no sugar needed!
We eat most of this as fast as I can make it, but if you want you could freeze or can your applesauce for later. 🙂
Here is the first recipe I’m sharing that uses my homemade pumpkin pie spice mix. This is so perfect for a cool fall day, and as a bonus it will make your house smell like fall too!
1 cup chocolate chips plus ¼ cup for sprinkling on top
Instructions
In a mixer or large bowl combine the pumpkin, vanilla, eggs, butter and yogurt. In a separate bowl stir together flours, sugar, salt, baking powder & soda, and Pumpkin Pie Spice mix. Pour dry ingredients into the mixer and blend well. Fold in the 1 cup of chocolate chips. Grease a loaf pan, pour batter in and sprinkle remaining chocolate chips on top. Bake at 350 degrees for 60 to 75 minutes.
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Note: If you don’t have plain yogurt you could substitute sour cream and you could also substitute apple sauce for the butter. I used organic sugar but sucanat would also work. I also used a little less sugar and chocolate chips and it was still yummy, yummy!
Instead of bread you can make muffins. These are the jumbo muffins and they took about 30 minutes to get done. The smaller regular size muffins take about 20 minutes. Be sure to grease your muffin tins and fill them about 2/3 full…..yummm!
I am very excited to announce that this is the VERY FIRST guest post here at the Red Double Wide. The best part is, that it was written by my husband! I had a blast reading this post even though I had already heard the story first hand. If you enjoy it too, please leave a comment to let him know!
Hello! I’m the husband of the “Queen”. Here she calls me “Digger”, elsewhere she calls me other things. If you haven’t guessed; I’m a subgrade contractor (think heavy equipment) and I dig for customers all over this county, but this story isn’t about me. A good friend of mine was helping to finish excavation of a painfully slow trench on Saturday while I ran some errands. He’s a contractor as well, and we have been working together quite a bit the last few years. So much so the girls have taken to calling him “Uncle Tom”, but this story isn’t about him either.
I returned to the jobsite from home near noon; a twenty plus minute commute, several miles of which is gravel and none to smooth. I parked next to the customers shop and followed the trenchline down the hill and through the trees to where Tom was still digging. He seemed content enough to keep scratching away at the dense clay subsoil, so I headed back up the hill for tools to level a transformer pad. That’s when I saw the chicken…
Now please understand that my brain didn’t process what my eyes were seeing straight away. My eyes are used to seeing chickens running around all the time, especially this particular breed of chicken, but I’m thinking about the work at hand. It’s Saturday (a day I prefer to spend with family), half my day was ate up due to prior obligations, and Tom is here trying to help me get caught up before the utility company shows up Monday morning to install.
As my feet carried me several steps closer to the truck, my mind was thinking; “Huh,… someone around here has the same breed of chicken we do.” My next thought was the fact that “around here” was nothing but woods. No close neighbors, no buildings aside from the customers new shop, and most notably there are no fences. Nothing but overgrown pine, scrub oak, and now a loose chicken accustomed to a free range life. Uh oh…!
I tried to call Grace thinking she could count her chickens and tell me if one is missing (or more to the point, hoping one isn’t), but no answer. I called the owner of the property (who lives 2,000 mi. away) to ask if he’d ever seen chickens roaming around this place, but he was sure he hadn’t. The small flicker of hope I’d had vanished. I told him “I think I have a problem. One of the Queens’ chickens stowed away on my truck, and I’m staring at it right now.” His immediate laughter made it clear he understood just how much fun trying to catch a chicken in the thick brush covering this hillside would be. The small pine and oak had grown like dog hair, and,… well,… you do the math.
When he stopped laughing we touched briefly on the project, and then he asked a favor. Would I mind disposing of some fruit he’d left in a cooler outside the door the week before? “No problem”, I said, and immediately filed that little chore away for later. I had to figure out what to do with this dang chicken!
I knew what had happened. There’s a fair gap between the bottom of the dump bed and the top of the fuel tank between the frame rails on my truck. Just about the right height for a chicken. For some reason OUR chickens feel compelled to jump up in there periodically, scratch around at nothing I can see, and bail out again at their leisure. I don’t know why; they’re chickens! They do all kinds of goofy stuff I can’t explain. Typically they leave when I start the truck, so no problem. Anyway, that’s HOW she got here, (and boy howdy that must of been some ride) but now what do I do about it?
I briefly considered how much trouble I’d be in with Grace when I got home if I simply ignored the bird and went back to work. Yea, right. Capture was a must and I knew it, but I couldn’t just walk up and catch the dang thing; I had to corner it somehow. This was looking like a two man job. I took a deep breath, glared hard at the chicken (willing it to stay put), and let out a sigh of resignation. As much as I didn’t want to interrupt Tom’s progress I headed back down the trenchline to recruit his help. When I explained the situation he laughed out loud… Why does everyone think this is funny?
By the time we got back up to the truck the chicken was gone (of course). Tom went right, and I went left hoping to surround the general area we thought it must be in. This is about the time Grace decided to return my call. She was still in town and not yet finished shopping. I explained what was going on,… SHE didn’t laugh. I’d already been considering just what to do with the little bugger once caught, but the options were few, and there was NO WAY I was turning a chicken loose in the cab of my truck. I asked if she could bring the carrier we use to transfer critters out to us after she got home. “Sure, fine”, but she wouldn’t be home for a few more hours. As my eyes searched the acres of woods for the small brown bird I said, “This could take that long.”
I heard it! The sound came from the direction Tom had gone and I followed it through the trees. I saw the little trouble maker just before I saw Tom… Now, to better understand what I was seeing, you need to know that Uncle Tom is not a small man. Well over six feet tall and something beyond two hundred pounds,… on his hands and knees crawling through the brush making chicken noises! Not only that, but the sounds he was making were remarkably convincing. It occurred to me that what I’d heard may not have been the chicken at all. I struggled to stifle my laughter not wanting to alarm the bird, and began maneuvering to trap it between us.
An hour or so later, having repeatedly tried and failed to grab the dang thing (picture headlong, prostrate dive), we resorted to steering our quarry through the trees with long sticks back down the hill toward the truck. Every cluck was a taunt! This chicken was laughing at us, and it wouldn’t shut up! We finally managed to push it out of the brush next to my trailer where it immediately took refuge. It didn’t take long to realize retrieving her out from under the trailer with sticks was hopeless. At this point Tom and I agreed that spending a beautiful Saturday afternoon being outsmarted by a chicken wasn’t our idea of recreation. I shared that I was wishing one of my daughters were there. She’d just call “Here chick, chick, chick.” and the thing would come a runnin’. Or maybe my dog? Nah, he’d fail to see the point. A gun!… Now there’s a tempting idea.
We sat on the trailer awhile considering options when I remembered the little favor the customer had asked of me. The FRUIT!!! Why had I not thought about the dang fruit until now? I went and brought it back to the trailer where we set some out as bait a couple feet beyond the birds new sanctuary. Tom sat on the trailer above it laying in wait. Oh yea,… She wanted that sweet smelling fruit bad. Really bad… But this chicken was quick and cunning. Several failed attempts later we decided to let “her” rest awhile. (Well,… it was hot! She needed a break!)
I told Tom, “You know this chicken is going to be given a name when I bring it home.” Tom knows the story of Stinky and is aware of a few other birds at my place that have been named and why. He thought a moment, then looked at me with a grin and simply said “Traveler”.
FINALLY!!! With an impressive snatch Tom had her! The little beast was contained! Victory was ours! The intellectual prowess of two middle aged contractors had ultimately prevailed! Umm,… So now what do we do with her?… I hadn’t heard from Grace, and there was STILL no way that chicken was being set loose in the cab of my truck,… So,… “Let’s hogtie her”! Tom had some string in his truck, and she really didn’t struggle all that bad while I tied her feet together. He set her down next to the fruit and water, at which point she immediately stood up and started to quickly hop away. Brilliant!… I took a longer length of string and tied her to the trailer as a lead so she couldn’t get far. In a few moments she succumbed to her defeat, realizing any attempt to escape was futile and settled for a feast of overly ripe peach and plumb.
I was finishing a couple small things on the project when Grace called. She was still some while off and it was looking like I’d have to come back the next day to finish the trench anyway, so I told her to stay home and I’d be along soon. I figured the bird could ride in the bed of my truck hogtied and tethered, but the Queen wasn’t very pleased with this suggestion. I told her I’d figure something out and went back to finish up so “Traveler” could go home.
I wound up stealing the small Styrofoam cooler the fruit had been in from my customer, and still hogtied put the little pain in the butt inside. She rode back with me without complaint on the passenger side floorboard; a piece of plywood for a lid kept her trapped, and yes, Traveler was very happy to be home.
Uncle Tom kept digging for a few more hours after I left, and I finished the excavation Sunday after church (a day I strongly feel is for faith and family). The family agreed with “Uncle Tom” as to what the perfect name for this chicken should be, so it remains…
The last days of summer went out with unusually hot temperatures, and the first days of fall came in very wet (for around here anyway). September brought lots of changes with me going back to teaching at our local Christian School, and the girls going back to school there. My poor garden has been severely neglected, (it’s more like a jungle than a garden) but as you can see we are still harvesting the benefits of our early summer work.
Saturday has become my, baking/laundry/blogging/gardening/chicken coop cleaning day! I am trying to learn how to plan meals ahead of time and get as much done on the weekends as i can. I want to keep cooking real food from scratch as much as possible with this new schedule. This is a big challenge for me, as my organization skills are MINIMAL! (just ask my husband) Good thing my girls are big enough to help and the men in the house are patient. 😀
I have learned that gardening is all about NEXT year. So many things I want to change and do better next spring. I guess that’s part of the excitement of a garden. 🙂
This past month I posted about butchering our Cornish Cross chickens and then I wrote a story about Stinky going to the fair. After that post I had several people express concern about Stinky someday ending up in the cook pot. I want to assure everyone that Stinky will live out her free range life here at the Red Double Wide with no fear of ending up in the cook pot! 😀
One of my sisters sent me a baked pancake recipe the other day via Pinterest. What a brilliant idea!! As I mentioned before in my German Puff Pancake post I really dislike standing at the oven flipping pancakes FOREVER….while half of the family eats and the other half waits for a pancake. There are times though that you just need a good ol’ fluffy pancake and we’ve been loving my Fluffy Whole Wheat Pancake recipe. As I slowly bounced this idea of baked pancakes around in my brain…I thought, why can’t I bake my own pancake recipe? That would be the best of both worlds, a pancake that I already know we like and no flipping or waiting involved. 🙂
I’m a big fan of apple butter, so when I had a box of pears that needed to be used up quickly, pear butter kept coming to mind. I looked up some recipes and then mixed, matched, and tweaked until I had a recipe I was happy with. I have never made apple OR pear butter before and I was a bit skeptical at first. But when I smelled that pot of yummyness bubbling on my stove I knew I had a winner!!
First peel and cut up 8 pounds of pears. This was about 16 medium sized pears.
Add just enough water to cover the bottom of the pan to keep them from sticking. About 1/2 a cup. Cook on medium heat until they are soft, about 30 minutes.
Let the soft pears cool off a bit and then blend until you have a smooth consistency. You could use a stick blender or a regular blender.
When you have a nice smooth “pear sauce” add the sugar, orange zest, nutmeg, orange juice, and almond extract. Cook on medium heat until it reaches your desired thickness, stir often so it doesn’t stick to the pan. It will take about an hour. I let it cool then ladled it into clean pint size mason jars and put them in the freezer.
To can it: Ladle hot pear butter into sterile jars leaving 1/4 inch headspace. Seal with lids and rings. Process in a hot water bath for 10 minutes to seal. This made a little over 4 pints. The recipe could easily be doubled or cut in half.
NOTE: This recipe uses about half the amount of sugar that all the other recipes for pear butter call for. It was PLENTY sweet for us but you could add more if you like. The only thing I will do differently next time is cook it for longer, I would prefer it to be a bit thicker.