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A Thanksgiving Feast on the Farm

By November 28, 2011 , ,

This weekend my hubby, Big D parked the combine in the machine shed, put the grain auger up and we all breathed a little sigh of relief as grain harvest was a wrap for 2011.

All I can say is FINALLY!

Since we farm in two states (here at home in Indiana and my family's farm in Ohio), it felt like it drug out an extra long time this fall. I don't know who is more relieved me or Big D. It's just so nice to have him home and get to spend a little bit more time with him! RayRay just loves her cuddle time with Big D!

And thank goodness the weather cooperated with my plans and allowed Big D and the crew to take a break during the Thanksgiving holiday last week. I've hosted holiday dinners plenty before, but this was my first turkey roasting experience. I was so excited! And I think in the end, everything turned out perfect. I even made my first pumpkin pie!

The family on Thanksgiving at our home. Ray Ray, Uncle Mikey,  Grandma Debbie, Grandpa John, Grammy Susie and Big D!

My Thanksgiving table


My fall-themed centerpiece filled with pumpkins, gourds, pine cones, berries and apples.

The TURKEY!

I thought I'd share a couple recipes from our Thankgsiving feast with you today (my friend Betty Crocker helped me out a bunch) ...

Pumpkin Cream Cheese Pie

Ingredients:
Pecan Shortbread Cookie Crust
1 1/2 cups crushed shortbread cookies with pecans (16 cookies)
3 tablespoons flour
3 tablespoons butter, melted

Filling
1 cup sugar
3 tablespoons flour
8 oz cream cheese, softened
3 oz cream cheese, softened
1 teaspoon cinnamon
1/4teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin
1 tablespoon milk

 Mix crust ingredients until crumbly. Press firmly on bottom and sides of ungreased pie pan. Bake at 350 degrees for 12 minutes or until golden brown. If you don't want to take the time, you can also get one of the pre-made graham cracker crusts, too.

 In large bowl, beat sugar, eggs, 3 tablespoons of flour and both packages of cream cheese until smooth. Reserve 1/2 cup.

 Add all remaining filling ingredients, except milk.

 Pour into crust. In small bowl, mix milk with reserved cream cheese mixture. Cut through pumpkin filling with cream cheese mixture in continuous S motion. No idea if I did that part right, but it tasted great so who cares!

 Bake 35 to 40 minutes or until knife comes out of pie clean.

Cool 30 minutes and store in fridge for at least 4 hours before serving!

Another thanksgiving first for me was actually the mashed potatoes. I know right, something so simple, I'd left out or someone else has made all this time. This recipe was so easy and great to do one day before the big feast. Also, courtesy of Miss Betty Crocker!

Do-Ahead Garlic Mashed Potatoes

Ingredients
3 pounds potatoes, peeled and cut into pieces
6 cloves garlic, peeled (I cheated and used the minced ones from a jar!)
3/4 cup milk
1/2 whipping cream
1/2 butter
1 teaspoon salt

In saucepan, heat milk, whipping cream, butter and salt, stirring occasionally, until butter is melted; reserve and refrigerate 1/4 cup mixture. 


Meanwhile, in another larger saucepan, mix potatoes and garlic; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Mash potatoes and garlic until no lumps remain.


Add remaining milk mixture in small amounts to potatoes, mashing until potatoes are light and fluffy. 


Spoon potatoes into greased casserole dish. Cover and refrigerate up to 24 hours. When you're ready, heat oven to 350 degrees. Pour reserved milk mixture over potatoes. Bake uncovered 40 to 45 minutes. Garnish with croutons or French-fried onions! Yum! 

I hope you all had a wonderful Thanksgiving holiday filled with everything and everyone you love!!






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1 comments

  1. Now I am really bummed that we missed Thanksgiving. Looks like you had a wonderful time...what a yummy pie. Next year.

    ReplyDelete