Almost time for turkey…

Yep, we are T minus 2 days till Turkey Day, which just happens to be my favorite holiday. I love the fall colors and the cool ( not cold) weather, the smell of cinnamon and nutmeg and apple cider, and of course the food.  If you know me, you know I love to cook and I love to host, so at Thanksgiving, I get to do both. So this year, instead of posting what we ate, ( after the big day), I thought I’d post what we’re going to eat and share some of my recipes.

I won’t have quite as big a crown this year as last, so I decided to cheat a bit and get one of those fabulous boneless, stuffed turkeys from Chris’ Specialty Meats, but the last few years I have prepared my turkey from frozen status using this great recipe.  It is delicious and very easy to follow.

When it comes time to carve that bird, check out some “How to” videos on youtube.

As for sides, I make the Mac & Cheese, but I have a tiny oven, so my mom makes her wonderful dressing, and sweet potatoes and also this Cranberry Jello salad that is out of this world good. If I had the recipe I’d share it. I also make a basic chocolate pie, ( Cook and Serve chocolate pudding in a Graham cracker crust) But that’s not all, here is a recipe for French Silk Pie. I only make it once or twice a year because I would eat the entire thing. Yeah, it’s that good.

Crust
1 refrigerated pie crust (softened as directed on box)

Filling
3 ounces unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4  eggs

Topping
1/2 cup sweetened whipped cream
Chocolate curls, if desired

Directions:

1 .      Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2 .      In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
3 .      Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

So anyway, Thanksgiving is not all bout the food, it’s about being thankful, and I am very thankful for my family and friends, health and happiness and everything else I’v been blessed with.I wish you all a Happy Thanksgiving.