Crock Pot Cinnamon Almonds

Looking for something to give your friends and neighbors during the holidays?  Try these cinnamon almonds.  They are delicious!  It was like eating candy and I couldn't stop eating them.  Hope there's some left for my friends and neighbors :-)

Crock Pot Cinnamon Almonds

1 cup sugar
1 cup brown sugar
3 Tablespoons of cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
1/8 cup water

In a bowl, mix together sugar, brown sugar, cinnamon and salt.  Set aside.
 
In a separate bowl, whisk the egg white and vanilla until it begins to get a little frothy.  Stir in the almonds until they are well coated in the egg white and vanilla mixture.  Add the almonds to the cinnamon mixture and toss until completely coated.

Spray your crock pot with non-stick cooking spray.  Cook the almonds on high for 2 hours, stirring every 20 minutes.  After 2 hours, pour your water over the almond and mix well to make sure there are no clumps.

Reduce heat to low and cook for 1 more hour, again stirring every 20 minutes.  Line a cookie sheet with parchment paper and evenly spread the almonds to cool and dry on the paper.

**Your house is going to smell delicious and you'll be tempted to eat some almonds before they even cool.  I say go ahead!  They're delicious hot, too.  Guess you know who fell into temptation :-)

Pumpkin Bread

 

As Thanksgiving approaches, I reflect on all my many blessings.  Heavenly Father knows our needs and is always there for us.  I'm thankful for my wonderful husband and beautiful children and their spouses, for my grandchildren, for my health (I'm cancer free), for my extended family (especially for my sister who has given of her time and love so unselfishly).  I'm grateful for my friends and the opportunities I have to serve others.  With that in mind, here is a recipe for pumpkin bread that you can make for your family, friends and neighbors.  Let someone  know that you are thankful for them this Thanksgiving.  We should always have an attitude of gratitude! 

Pumpkin Bread

2 cups sugar
1 cup canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon (I just used 1 teaspoon)
1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)

Preheat oven to 350 degrees.  Grease 2 standard loaf pans with non-stick spray.

In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice.  Set aside.

Using a stand or hand mixer, beat sugar and oil together.  Add eggs, one at a time, mixing after each addition.  Add the pumpkin and the water and mix until well blended.  Add the flour mixture and mix until blended.  Pour batter into prepared pans.

Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly. 

HAPPY THANKSGIVING!

 .

Mandy's Almond Kringle

I've been wanting to post this recipe since last Thanksgiving.  My daughter-in-law, Mandy made this delicious pastry while we were in Utah.  It is a traditional Scandinavian treat enjoyed in Sweden, Norway, and Denmark at Christmastime. It is called Kringle. There are various types, but Mandy likes to make Almond Kringle.  Here is her recipe.  It seems like a lot of work but it is worth it!

Almond Kringle

1/2 c butter, frozen and cut into slivers
1 c. all-purpose flour
1-3 tbsp. ice water (as needed for consistency, I usually use 2, but at Tricia's I used 3 because of the altitude in Utah)
1/2 c. butter
1 c. water
1 tsp. almond extract
1 c. all-purpose flour
3 eggs
Sliced almonds, if desired

Glaze
2c. confectioner's sugar
2 tbsp. butter, softened
2 tsp. almond extract
2-3 tbsp. milk or cream

In a large bowl with a pastry blender cut 1/2 c. frozen butter slivers into 1 c. flour; sprinkle 2-3 tbsp. water and mix until crumbly. Divide in half and place both portions on ungreased baking sheet. The dough will have pea sized lumps, but don't fret! Shape the two halves into 12x3 in. strips, approx. 3 inches apart on baking sheet; set aside.

In a medium saucepan bring 1/2 c. butter and 1 c. water to boil; remove from heat, and add 1 c. flour; mix until smooth ( I do this step in a kitchen aid). Beat in eggs one at a time mixing well after each egg. Spread dough evenly over 12x3 in. strips covering them completely and filling the space in the middle. Bake pastry dough @ 350 degrees for 55-60 min. I often have to loosely tent the pastry with foil when it has browned to my liking, to allow it to finish baking properly. If you remove the pastry too early, you will have a custard like crust on bottom. The pastry puffs quite a bit while baking, and will fall slightly as it cools.

Meanwhile combine the confectioner's sugar, softened butter, and cream. I tinker with the consistency until it is just pourable. You don't want it too runny, or it will completely fall off when you pour over pastry, but I do prefer to pour rather than ice the pastry with a knife. It looks prettier this way :-)  After glazing the pastry, I sprinkle sliced almonds on the pastry while the icing is still wet. Cut pastry in bars and serve.

Delicious!

Easy Pumpkin Bars

Here is a great pumpkin recipe (another from Pinterest) that is sure to be a hit at your Thanksgiving dinner.  It can be cut into as many as 64 bars/squares.  Now that will feed a lot of hungry people! 

Easy Pumpkin Bars

4 eggs
1 2/3 cup sugar
1 cup canola oil
1 (16 oz )can pumpkin
2 cups flour
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg

In a large bowl beat eggs, sugar, oil and pumpkin until fluffy. In a medium sized bowl stir together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture. Spread in greased 15x10 inch pan. Bake at 350 for 25 minutes, or until lightly browned. Cool.

Icing:
3 oz cream cheese
1/2 cup butter
1 teaspoon vanilla
2 cups powdered sugar


Cream together cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost on pumpkin bars. I usually add a candy corn or a candy pumpkin on top of each bar.

Have A Happy Thanksgiving!

Green Bean and Corn Casserole

Over the holidays I did find a great green bean casserole.  My husband's cousin made this for Thanksgiving and it was a big hit.  So if you're tired of the classic green bean casserole with mushroom soup and fried onions, you have got to try this.  I definitely like this one better.

Green Bean and Corn Casserole

2 cans French style green beans
1 can white shoepeg corn
1 can cream of chicken soup
1/2 cup grated cheddar cheese
1/4 cup chopped onion

Mix all ingredients together and put in a baking dish sprayed with Pam.

Topping:
1 stick butter, melted
1 roll of Ritz crackers, crushed
1/2 cup toasted almonds

Mix together and put on top of green bean and corn mixture.
Bake at 350 degrees for about 45 minutes.

Moma Toby's Chopped Liver

I know what you're thinking--GROSS!  But have you ever tried Chopped Liver?  Whenever the whole family gets together, my mom always makes chopped liver.  It is so delicious.  Honest!  Even family members who hate liver, love my mom's chopped liver.  I decided to try to make it this past Thanksgiving.  Mom didn't really have a recipe, but she told me how to make it.  I must admit it turned out scrumptious.  Of course mom doctored it up a little when she arrived at my home for Thanksgiving dinner.  She added a little more salt, a little more onion, sugar, etc.  Whatever she did, it was the best chopped liver we have ever had.  (Hope I've inherited "Mom's touch".)

Moma Toby's Chopped Liver

2-3 pounds chicken livers, rinsed well
2- 3 large onions, chopped
vegetable oil
8-10 hard boiled eggs
3 teaspoons sugar
3 or more teaspoons mayonnaise
Salt and pepper to taste

Boil rinsed livers in water.  Add a little salt to the water and boil until livers get tender/soft and well done (about 45 minutes).  Drain livers and rinse again.  Clean grit from the middle (where it connects--Mom says you'll know when you see it).

Saute onions (Mom says lots of onions) in oil (about 1/4 cup) until onions are soft and clear.  Add livers and saute some more.  Mash livers with a fork when done. 
(Poor mom, she never had food processors.  But I mashed them with a fork, because I always do what "mom says"--usually.)

Add hard boiled eggs. (Mom says about 3 - 4 per pound of liver.)  Mash together and add to liver mixture.

Add sugar. (Mom says about 1 teaspoon per pound of liver)
Add Mayo.  (Mom says about 1 teaspoon or more per pound of liver.)
Add salt to taste.
Add more raw onion and mix well.

Mom says to go by taste and add more salt, onion, mayo, sugar, etc.

Serve with crackers--Mom says!

**Best if made a day or two before you serve--Mom says and she's right!

Pumpkin Loaf

Many, many years ago (probably about 20 years) my friend shared her pumpkin loaf recipe with me.  As I was looking through my old recipe cards, I came across it.  I decided to make it for my friend for Christmas.  It turned out so good I had to make one for my family as well. 

Pumpkin Loaf

3 eggs
1 cup sugar
2/3 cup solid pumpkin
1 teaspoon lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup chopped pecans
powdered sugar

Filling:
1 cup powdered sugar
1 8 oz. cream cheese, softened
4 Tablespoons butter, softened (I microwave for about 10 sec. if I forget to leave out to soften)
1/2 teaspoon vanilla

Using your mixer, beat the 3 eggs for 5 minutes.  Gradually beat in the 1 cup of sugar.  Then stir in (by hand) the pumpkin and lemon juice.  Put aside.

Sift together the flour, baking powder, cinnamon,ginger, salt, and nutmeg.  Fold into pumpkin mixture lightly to keep it fluffy.

Spray a 15 by 10 inch pan with Baker's Joy or Pam and pour mixture into pan.  Move pan around to fit corners.  Sprinkle chopped nuts on top. 

Bake at 350 degrees for 15 minutes (begins to pull away from edges).  Take a kitchen (hand) towel and lay on counter.  Sprinkle towel with powdered sugar.  Turn cake on top of towel.  Beat the top with a knife or palm of your hand if needed to get loaf from pan.  Take end of towel and roll up carefully.  Set aside until completely cool.

When cool, unroll loaf and make filling by mixing all ingredients with a mixer until fluffy.  Spread the filling on top of loaf and reroll.  Put in refrigerator to chill.  Slice and serve

Mini Pumpkin Muffins with Chocolate Chips

I've found that some of the best recipes I have come from friends.  So, for the next few posts I will share some delicious recipes with you that my friends shared with me. 

Since Thanksgiving is just around the corner, here is a quick and easy pumpkin muffin recipe that my friend Tara shared with me.  They are so moist and delicious.  I'm sure you could make pumpkin bread or regular size muffins if you adjust the time.  I think you're going to love this recipe.  I'm planning to make it this Thanksgiving for sure.

Mini Pumpkin Muffins with Chocolate Chips

1 box Spice Cake Mix (I use Duncan Hines.  It's the best!)
1 small can pumpkin
1 cup applesauce
1 package (12 oz.) chocolate chips

Mix the above ingredients together (I used my hand mixer, but you don't have to).  Spray a mini muffin pan with Pam or Baker's Joy.  Spoon mixture into each muffin tin (I did heaping Tablespoons) and bake at 350 degrees for 15 minutes. 

Turkey Pom Poms

So, what do you do with all the left-over turkey after Thanksgiving? If you're like our family, we never have any left-overs! But, it you do, here's a delicious recipe you should try.

Hope you and your family have a Happy Thanksgiving!


Turkey Pom Poms

3 cups cooked rice (that's about 1 cup uncooked rice)
1 1/2 Tablespoons flour
2 Tablespoons finely chopped green onion
1/2 teaspoon poultry seasoning
1 stick margarine
1/2 cup chopped celery
1/2 cup slivered almonds
1/2 teaspoon salt
Dash of pepper
2 cups diced turkey
2 eggs
Seasoned Bread Crumbs

Mix all ingredients together. Refrigerate for at least an hour. Form into balls (I usually use a 1/4 cup measure so the balls are about the same size.) You'll need to press firmly as you are making the turkey balls (pom poms) so they stick together well. Roll in bread crumbs and put on a pan. Bake (uncovered) at 325 degrees for 30 minutes.

Serve with sauce:
1 can cream of chicken soup
1/3 cup milk
Bring to a boil and put on top of Pom Poms.

Lemon Bars

Here's a dessert recipe my sister-in-law always brings for holiday family gatherings like Thanksgiving. She makes them especially for our 96 year old mother-in-law who loves anything lemon. I think you'll love these, too.

Lemon Bars

1 box lemon cake mix

3 eggs

8 oz. cream cheese (softened)

1 stick butter

1 box powdered sugar

Mix 1 egg and box of cake mix and press into greased 9x13 pan. Next mix cream cheese, butter, 2 eggs and powdered sugar and pour over the crust mixture. Bake 45 minutes at 325 until browned on top. (I had to bake mine a little longer.)

Mom's Sweet Potatoes

Our favorite food at Thanksgiving (besides the turkey) is sweet potatoes--especially the way I make them. We need to call them Sweet, Sweet Potatoes. But the Sweet is what makes them so good. Here is my recipe. I can taste them now!

Mom's Sweet Potatoes

Boil 4 - 6 sweet potatoes (with skin still on) until soft when pricked with a fork--about 30 - 45 minutes. Let the sweet potatoes cool, then peel and mash in a large bowl. Skins should peel off very easily.

Add and mix in the following ingredients:

(I use a hand mixer to mix it.)

1 cup sugar

1/2 teaspoon salt

2 beaten eggs

1/3 stick of butter melted

1/2 cup milk

1 teaspoon vanilla

Put mixture in a greased 9x13 pan. Cover with mini-marshmallows. Bake at 350 for 30 minutes until marshmallows are melted and browned. Then take a spoon and mix the marshmallows into the sweet potatoes. Put more marshmallows on the top and bake again (about 20 - 30 minutes) until marshmallows are melted and browned.

By the way, can anyone tell me why my picture turned out flipped like it is. I couldn't get it turned around. Does anyone know how I can correct this problem? Thanks!

Homemade Cranberry Sauce

Last Thanksgiving my daughter-in-law, Mandy, taught me how to make homemade cranberry sauce. It was so easy and sooooo good! And you gotta have cranberry sauce at Thanksgiving!

Homemade Cranberry Sauce

1 bag fresh cranberries (12 oz.)

1 cup sugar

1 cup water

Bring water and sugar to a boil in a medium sauce pan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until serving time.

**By the way, the recipe is on the back of the bag of fresh cranberries. I always wondered what you did with those cranberries in the bag :-) Duh!

Giblet Gravy

You have the turkey and stuffing recipes, now you need the gravy--Giblet Gravy!

Giblet Gravy

Boil the giblets in salted water for about 45 - 60 minutes. Chop and set aside.

Put the broth from the turkey (add Swanson's chicken broth if needed), in a pot. Add the chopped giblets and 2 - 4 chopped hard boiled eggs. Heat and bring to a boil. Add 1/4 to 1/3 cup gravy flour ( I use Wondra) to thicken. Stir and keep warm to serve with your turkey and stuffing and put some on your rice. Ummmm!

Turkey Stuffing and Dressing

Dressing? Stuffing? What's the difference? Well, dressing is made outside the turkey and stuffing is stuffed inside the turkey. I always do it both ways. My sister-in-law makes the best dressing, but every time I make it, it's just not as good as hers. But my stuffing is pretty good. My family likes it because it is so moist--after all it is baked inside the turkey with all those delicious turkey juices. Here are the recipes. Choose one or make both. See which one your family likes best.

Turkey Stuffing

1 small bag (8 oz) of Cornbread Stuffing (I use Pepperidge Farm)

2 - 3 Tablespoons butter

1 onion chopped

1/2 cup chopped celery

salt and pepper to taste

1/2 cup dried cranberries

hot water

Put the cornbread stuffing in a large bowl. Saute the onion and celery in the butter until onions are clear. Add to the stuffing and toss together. Put in cranberries and toss again. Add salt and pepper and enough hot water to get the stuffing mixture to stick together (about 1-2 cups). Then stuff the mixture into the breast cavity of the turkey. Pack tightly. When your turkey is cooked, take out the stuffing and put in a serving bowl. You can microwave it before serving.

Aunt Elaine's Dressing

Make cornbread below:

2 cups self rising white cornmeal

1 cup self rising flour

1 egg

Milk (about 1 - 1 1/2 cups--consistency is a little thicker than pancake batter

Put some butter and cornmeal in skillet to prepare for baking. Heat 1/4 cup oil in an iron skillet. add cornbread mixture. Cook in oven at 400 degrees. When brown on top, flip over (take a plate to flip it) and brown other side.

In a large bowl, crumble cornbread and add 8 oz. package of herb stuffing mix. Saute 2 cups chopped celery and 2 cups chopped onion with a stick of butter. Add 1 raw egg. Add enough turkey broth (use Swanson Chicken broth if need extra) to make mixture moist so that it sticks together. Put in 9 x 13 pan. Bake at 350 until bubbly and brown (about 30 -45 minutes).

Roasted Thanksgiving Turkey

Where did the time go? Thanksgiving is just around the corner. This past weekend I decided to make a Thanksgiving dinner so I could share some of my favorite recipes and have some pictures to share, too. The main thing about making a delicious turkey is seasoning, seasoning, seasoning! There is really no recipe I can give you, but I will give you directions on how you can make a delicious turkey for Thanksgiving, too.
Roasted Thanksgiving Turkey

1. Thaw frozen turkey in refrigerator for about 5 days.

2. Remove the giblet packet and the neck, and rinse turkey with water. Undo turkey legs from the metal prongs, but leave the prongs in the turkey. I usually pull off any fat around the openings of the turkey and I cut off the little tail on the end (but you don't have to).

3. Place turkey on some paper towels and pat dry. Be sure to dry inside the turkey, too.

4. Season turkey really well, all over, with salt, pepper, and garlic powder. Then put Catalina French Dressing all over the turkey. You can also sprinkle a little paprika over the turkey, but I always forget to do that and it's still good. You can stuff the turkey (recipe to follow next post) if you'd like.

5. Take a whole onion and put it in the neck cavity. Put the legs back in the prongs.

6. Put the turkey in a roasting pan, add about 1/2 cup of water along the sides and cover with heavy duty aluminum foil. Make sure your roasting pan is deep enough. You don't want the juices to run out into your oven. Not only will it make a mess, but it could start a fire. (I always put enough foil to cover the bottom of the roaster as well as the turkey. This saves me some clean-up.)

7. Start baking the turkey at 425 degrees for about 30 minutes to get the turkey going. Then turn down to 275 degrees and bake about 30 minutes per pound. I usually put it in the oven before I go to bed (because I'm always up late the night before Thanksgiving getting everything ready anyway) and get up early to finish it. When it is done (juices run clear when pricked with a fork), uncover the turkey and brown at 325 degrees for 20 - 30 minutes. Recover and let cool.

8. Remove the onion and throw it away. Save your turkey broth to make gravy (this recipe is going to be posted, too). Slice your turkey--actually it will almost fall apart it's so tender--and serve.

Be sure to keep looking on my blog for the rest of our Thanksgiving recipes. I plan to do the next several posts just on these recipes so you can use them for your family's turkey feast.