Thanksgiving for Two – Cranberry Apple Relish

November 13, 2012 By

TMF Readers, as we all know, living in a stepfamily sometimes leaves us parents either alone at the holidays or with just our spouses.  With that, I have teamed up with my good friend and YouTube sensation, Noreen Lambert to provide you with our series entitled, “Thanksgiving for 2.”  Noreen has been kind enough to join forces with me to lend all of us her expertise, recipes and tips for holiday cooking. If you would like to watch Noreen make this fabulous recipe, you can do so on our homepage on TMF TV.  Enjoy!

Noreen’s Cranberry Apple Relish

 Ingredients

1 bag fresh or frozen cranberries (16 ounce)
1 Granny Smith Apple, chopped
1 Cup granulated sugar
1 Cup water
1 Teaspoon Orange Extract or 1 Tablespoon fresh orange zest

 

 Step by Step Instructions

Over medium heat combine water and sugar in a medium saucepan.  Add in cranberries and apples and bring to a simmer.  Tend closely. When the cranberries begin to pop, turn down heat and allow to simmer for 5 minutes until the mixture begins to thicken. Remove from heat and allow to cool. You can serve this warm, room temperature or cold.

Any leftovers can be saved in an airtight container or jar in the fridge for up to 1 month.

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Diane’s Easy & Scrumptious Pumpkin Pie

November 1, 2011 By Leave a Comment

TMF Readers, with the holidays quickly approaching, I wanted to give you a few really quick recipes that will make your life in the kitchen so much easier. 

One of my great childhood memories is that of a good piece of pumpkin pie.  Needless to say, I have been indulging already by getting a jump start on my baking.  Below is my fool-proof pumpkin pie recipe.  It is lovely, quick and yummy.  Enjoy!

Ingredients:

1 frozen pie shell (or you can make your own crust if you dare venture)
1 – 16 oz can of pureed pumpkin
1 – 14 oz can of sweet & condensed milk
(you can also use evaporated milk plus 1 cup of sugar if you don’t want to use sweet & condensed milk, but I like my pie more luscious)
2 eggs
1 teaspoon of pumpkin pie spice (or, you can substitute with 1/4 teaspoon of ground cloves, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger and 1 teaspoon of ground cinnamon).

Directions:

Preheat oven to 425 degrees.  Beat eggs, add pumpkin, sweet & condensed milk and spices and beat until smooth.  Pour batter into pie shell and bake at 425 degrees for 15 minutes.  Reduce the heat down to 350 degrees and cook for an additional 35-40 minutes.  Allow to completely cool on a baking rack and serve with whipped cream. 

Happy Holidays!

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Thanksgiving Day Emergencies!

November 7, 2010 By Leave a Comment

turkey1Call 911….or at least Mom or Grandma!  I know that every person responsible for the grand Thanksgiving Day meal has had their share of last-minute emergencies.  My own have been a variety to say the least.  I know Kela has had hers as well.  Last year, she took on the daunting task of going not so traditional and doing Lamb as her main course.  The lamb turned out great, but she was worried it wouldn’t be done in time.  My worst experience came when I cooked my first Thanksgiving meal.  I left the bag with the giblets, heart, etc. in the turkey and baked it right along with Mr. Tom Turkey….I had no idea there was  a bag in the turkey, why would I?  It was my first time cooking.

Many friends of mine have made the god awful mistake of not thawing the Turkey out in time, burning the Turkey and even running out of Turkey!  So, readers, let us in on your secrets.  What was your craziest 911 Thanksgiving emergency?  We’d love to hear them and might even have a few tips and tricks for you as well.

So, for all you cooks out there, I can’t wait to hear your funny stories.

Happy Gobbling!

Diane

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Easy Thanksgiving Recipes

November 9, 2009 By 4 Comments

Turtle Pumpkin Pie

Turtle Pumpkin Pie

With Thanksgiving right around the corner, I thought I would share with you readers a few recipes that I make for my family during the holidays.  For those of you who don’t know me personally, I am a foodie.  I love to cook for my family, my friends and my colleagues.  I will be putting out more recipes as the weeks come near to the Holidays; a few are my own original creations and a few I have been given by friends over the years.  I hope you enjoy!

Turtle Pumpkin Pie

¼ cup plus 2 Tbsp. carmel ice cream topping, divided
1 graham cracker pie crust
½ cup plus 2 Tbsp. chopped pecans, divided
2 packages (3.4 oz. each) jello flavored instant pudding
1 cup of cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip, thawed and divided

Directions

Pour ¾ cup carmel topping into crust; sprinkle with ½ cup nuts.
Beat pudding mixes, milk, pumpkin and spices with whisk until blended.  Stir in 1½ cups Cool Whip and spoon into crust.
Refrigerate 1 hour and then top with remaining Cool Whip, carmel and nuts just before serving.

The day after Thanksgiving, I usually make a yummy Hashbrown Casserole for the next night’s dinner with the leftover turkey or ham, it’s really simple.

Leftover Turkey or Ham Hashbrown Casserole

Leftover ham or turkey cut or torn into pieces
1 package of frozen country hashbrowns
2 small 10 oz. cans of Cream of Chicken or Cream of Mushroom (your
preference) soup.
2 8 oz. packages of Monterey Jack/Colby Cheese
1 small bag of mixed frozen vegetables

Directions

Combine hashbrowns, soup, vegetables and 2 cups of cheese together and place in a lightly sprayed 10×13 inch glass baking dish.  Cover with tin foil and bake for 45-50 minutes.  Uncover and cover with remaining cheese.  Place back in oven to melt cheese.  Let stand 10 minutes and serve.

Peace & Blessings,
Di

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