Thanksgiving Breakfast
I did a 5K with Sarah and Janet <Go Shorties of the Galaxy!> and part of my bribe to get them to do it with me was having breakfast for them at my house.
Janet wanted to have Pumpkin Parfait which is a recipe that she found. I wanted to serve something for those people who weren't participating in the race so I found a Crockpot Breakfast Casserole
Pumpkin Parfait
Forgot to take a photo of this one. I needed a bit of hot sauce or salt and pepper. Nevertheless, this is dish was, of course, delish. It has cheese and potato in it.
I made Chocolate Whiskey Pecan Pie; Brie, Apple, and Onion Canapes; Cranberry Sauce; and Punch Mixers.
Here is the Punch I made to order during Cocktail hour:
We had 12 people at table with 3 more popping by for dessert.
Sarah made mashed potatoes.
Kim made her sweet potatoes and candied bourbon pecans.
Jesse made her green bean casserole.
Janet brought 2 different salads.
Kevin brought pumpkin pie.
Felicia made apple pie.
Kris and Logan made Brussels Sprouts.
Daddy and Carolyn and all the rest of us ate the food with happy hearts and great thanksgiving.
Excuse me, I am going to play some celebratory Rockband now (which is also one of our traditions).
Until the next Thanksgiving....
Pumpkin Parfait
Ingredients
1 cup quinoa, well rinsed
1 3/4 cups water
1/2 teaspoon cinnamon
1/4 cup gingersnap crumbs
1 tablespoon brown sugar
1/2 cup pecans, coarsely chopped
2 tablespoons butter, melted
2 cups pumpkin puree
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 cups vanilla Greek yogurt
Directions
Bring the quinoa, water and cinnamon to a boil, reduce
the heat and simmer, covered, until the water has been absorbed, about 15
minutes and set aside.
Mix the gingersnap crumbs, sugar, pecans and butter until
it forms crumbs, spread in a single layer over a baking pan and bake in a
preheated 350 F oven until lightly golden brown, about 7-10 minutes and set
aside.
Mix the pumpkin puree with the brown sugar, cinnamon,
ginger, nutmeg, cloves and set aside
Place 1/4 cup of yogurt into 4 large glasses and top with
1/4 cup quinoa and 1/4 cup of pumpkin, repeat with a another set of layers an
top off with a tablespoon of the pecan streusel.
Crockpot Breakfast Casserole
6 Eggs
1/4 cup of milk
1/2 of a bag of Hash Browns
1 Green Pepper diced
1 small bag of Sharp Cheddar cheese grated
1 medium onion diced
Directions
Whisk the eggs and milk together and set aside. Grease your crock pot and place the hash browns on the bottom. Then put your onion on top of that. Next top with cheese, then peppers, and then start all over and layer again. Reserve about 1/4 cup of cheese. When you're done layering, dump the eggs over the entire thing. Place your crock pot on low heat and let cook for 5-8 hours.
This recipe will feed about 2-4 people. For a 4-6 family, double the recipe.
1/4 cup of milk
1/2 of a bag of Hash Browns
1 Green Pepper diced
1 small bag of Sharp Cheddar cheese grated
1 medium onion diced
Directions
Whisk the eggs and milk together and set aside. Grease your crock pot and place the hash browns on the bottom. Then put your onion on top of that. Next top with cheese, then peppers, and then start all over and layer again. Reserve about 1/4 cup of cheese. When you're done layering, dump the eggs over the entire thing. Place your crock pot on low heat and let cook for 5-8 hours.
This recipe will feed about 2-4 people. For a 4-6 family, double the recipe.
Forgot to take a photo of this one. I needed a bit of hot sauce or salt and pepper. Nevertheless, this is dish was, of course, delish. It has cheese and potato in it.
After this wonderful prelude came dinner.
Dinner consisted of a group effort, as per the tradition.
Husband made the Better Homes and Gardens Roasted Turkey, the Better Homes and Gardens Old Fashioned Bread Stuffing (and dressing), and the Mulled Wine.
Thanksgiving Dinner
Dinner consisted of a group effort, as per the tradition.
Husband made the Better Homes and Gardens Roasted Turkey, the Better Homes and Gardens Old Fashioned Bread Stuffing (and dressing), and the Mulled Wine.
I made Chocolate Whiskey Pecan Pie; Brie, Apple, and Onion Canapes; Cranberry Sauce; and Punch Mixers.
Here is the Punch I made to order during Cocktail hour:
Apple Cider Sangria (varied a bit)
ingredients:
Champagne or sparkling wine
2 1/2 cups fresh apple cider
1/2 cup brandy
3 honey crisp apples, chopped
directions:
2 1/2 cups fresh apple cider
1/2 cup brandy
3 honey crisp apples, chopped
directions:
Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.
Ingredients
1 ounce cranberry juice (sweetened)
1 tablespoon of lime juice
Champagne or sparkling wine
Cranberries (frozen)
Directions
In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 Sugared Cranberries.
1 ounce cranberry juice (sweetened)
1 tablespoon of lime juice
Champagne or sparkling wine
Cranberries (frozen)
Directions
In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 Sugared Cranberries.
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Sarah made mashed potatoes.
Kim made her sweet potatoes and candied bourbon pecans.
Jesse made her green bean casserole.
Janet brought 2 different salads.
Kevin brought pumpkin pie.
Felicia made apple pie.
Kris and Logan made Brussels Sprouts.
Daddy and Carolyn and all the rest of us ate the food with happy hearts and great thanksgiving.
Excuse me, I am going to play some celebratory Rockband now (which is also one of our traditions).
Until the next Thanksgiving....
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