Friday, November 27, 2009

Thanksgiving Update

Had a really nice thanksgiving. We went to Stephen's family and I ate way more food than any person should consume but I had two excuses - holiday and pregnancy, so it's OK. Actually I think there was more food than anyone anticipated and tons of leftovers.

Here are a few pics of what meals I made.

Cornbread Dressing

This is a Claire Robinson recipe from the Food Network that my husband really wanted me to make. You can find it here. I didn't have high expectations of this but it was actually pretty good and was the first thing to go. I'm not a big cornbread fan but Stephen said it was awesome.

Basic Mashed Potatoes


Roasted Root Vegetables

I made these just because I thought they would be a nice addition to the table. I roasted up some red potatoes, turnips, parsnips, shallots, carrots, garlic and green beans in some olive oil and butter and lots of rosemary, salt and pepper. They were VERY good.

Glazed Carrots


This is how I always make carrots and the only way anyone in the family will eat them. Boil up some baby carrots and simmer till done. Then drain the water and add equal parts butter and brown sugar and stir over low heat until glazed looking. Add a pinch of salt. To these I also added some golden syrup. Just a few drizzles. And sprinkled with some dried parsley flakes for color.

Best Ever Peanut Butter Pie


This is the most delicious thing you will ever eat. You have to try it!



All you need is:

1/2 cup peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup milk
8 ounces whipped topping (such as Cool Whip)
1 9-inch cookie crumb crust or 9 inch pie shell (i used an oreo pie crust)

1. Mix cream cheese until fluffy.
2. Blend in peanut butter and powdered sugar, mix well.
3. Slowly add milk.
4. Fold in topping.
5. Put in prepared 9 inch graham cracker crust or 9 inch pastry shell.
6. Freeze until set and serve.

It's too bad thanksgiving is only once a year. It's such a nice family day and a good reminder that we have much to be thankful for.

6 comments:

tea said...

wow! All of your food looks sooo good! That peanut butter pie looks awesome! The roasted vegetables look really really good. Do you think you could tell me exactly how you did it. I would love to try those! I love all of the recipes your share! :)

Kelly Polizzi said...

Thanks so much Tea! Hope you had a nice thanksgiving also.

For the roasted veggies, I preheated the oven to 375F, chopped them all up and put them in a roasting pan.

Then I drizzled over olive oil and put a few pats of butter in too (about 2 tbsp), and the seasonings (dried crushed rosemary, salt and pepper) and gave 'em a good mix together to get them all coated. Then just roasted until they were fork tender which was about an hour. I turned the oven up to 400F after the first half an hour.

For any day besides thanksgiving, I usually roast quartered red potatoes with onion, peppers and green beans or carrots the same way. My husband loves them with steak.

tea said...

Thank you Kelly! I will definitely give this a try as soon as I can!! :)

Artystitches said...

all looks scrummy! glad you had a good thanks giving x

tea said...

Kelly,
I'm going to try your root roasted vegetables tomorrow for our Christmas Eve dinner! I hope they turn out as good as yours! Thanks for telling me how to do it!

Hope you and your family have a Merry Christmas!! :)
Tea

Kelly Polizzi said...

Good luck with the veggies Tea, they will turn out great I'm sure. Merry Christmas to your family too!

Kelly

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