McGiffin family stuffing

Here's a post on our blog of how we make our family's old-fashioned sage dressing. It's a very plain recipe, but it something all the kids can help with and it tastes like home on Thanksgiving.
http://hfdozenroses.blogspot.com/2010/11/stuffing.html

Pear Turkeys and "Plymouth Rocks"

These are the desserts we made for tonight's Thanksgiving FHE. The turkeys can be made with apples or pears. We just had alot of pears that needed to be used so that's what our Turkeys are made of. You can also color the mini marshmallows with food coloring if you want multi-colored "feathers". It was late and the kids had fun with just the normal marshmallows so thats what we used.

As you can see, for the turkeys you just poke mini marshmallows on toothpicks and then stick them in the fruit. ( We only had some bamboo skewers, but I think toothpicks would be best) We then pushed chocolate chips into the fruit to make the eyes.

For the plymouth rocks I just melted some chocolate, added nuts and marshmallows then stirred. Then I scooped out spoonfuls of the mixture onto parchment paper to harden. I put them in the freezer to harden them faster. They were yummy!!

Turkey Salad Croissants

My sister called me and requested this recipe. I had forgotten I had it, I haven't made it so long. I was in shock to find out that she actually liked something I made ;-)

2 cups diced cooked turkey
1/2 cups chopped celery
1/2 cup chopped cashews
1/2 cup mayonnaise
1/4 cup coarsely chopped radishes
2 Tbs. chopped green onions
2 Tbs. diced pimientos
1 Tbs. lemon juice
1 tsp. dill weed
1 tsp. salt
lettuce leaves
6 croissants

In a bowl, combine the first 10 ingredients. Place lettuce and 2/3 cup turkey salad mixture on each croissant.

* I always leave out the radishes and pimientos but so you know they are in the recipe in case you like that stuff

Easy yummy doughnuts

A quick and fun FHE dessert!! I know, I know, I'm always posting desserts, but they're the most fun to make-and eat!!

Ingredients:
1 can of refrigerator biscuits-(I always get the super cheap pilsbury buttermilk biscuits that come 10 to a can, and some times you can find them in a pack of 4 cans.)
1 quart of oil for frying

Frosting or powdered sugar

1. Heat the oil in a deep fat fryer to 300, or heat oil in pan on the stove over med high heat.
2. Take biscuits from can and separate. Then using an apple corer, or other small round shape, cut the holes out of the middle of them.
3. Place the biscuits in oil and cook until golden brown. Turn them over to brown both sides evenly. (about 2-3 minutes per side)
4. Frost hot doughnuts with frosting, or cover them with powdered sugar.

YUMMY!!

Yummy Site

I'm in love with this new food site I found. Annie's Eat's. So many yummy things I want to make. I just had to share! Make sure you check out the Pumpkin Pie bars and the Toffee Bar Brownie Torte! She also has some really good freezer ideas.

Rootbeer float cookies

Here's some pictures of how our rootbeer cookies came out. I only had light brown sugar, so they're alot lighter. Alan had the idea to put vanilla icecream between two cookies to make rootbeer float cookies. So, I only used one egg to make them more "brownie like" to make it esier to put ice cream between them. They turned out delicious!!

Root Beer Cookies

This is a must try!!!

Cookies:

Makes about 4 dozen

• 1 cup unsalted butter
• 2 cups dark brown sugar
• 2 eggs
• 2 tsp. root beer extract
• 3 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/4 cup water (optional–only use if dough is too dry)

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky. Chill for at least an hour.

Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.

Frosting : (I think this makes a ton of frosting, so I usually cut it in half, recipe below is the full recipe)

• 1 cup butter
• 3 cups powdered sugar
• 2 tsp. root beer extract
• a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for a few minutes to let the frosting set up.