This is just a little reminder for everyone to take your turkeys out to start thawing Friday or Saturday if it is about a 20 lb turkey. I would start thawing all turkeys at the latest on Sunday. I like to have my turkey thawed at least a day or two ahead of time so I can get it all prepared, in the pan and ready to just pull out and stick in the oven. I have so many things to do the day before Thanksgiving that this is one less thing to worry about.

For all you new or inexperienced cooks be sure to take out the “guts” or giblets as most people call them and neck which are usually stuffed inside of the turkey.

If you are needing to dry bread for your stuffing lay it out this week end to get good and dry. Break it up, place it in the bowl you are going to be mixing it in and have that much done ahead of time.

This week end get your linens for the table washed and ironed and your silverware and dishes organized.

Do as much as you can ahead of time. Clean the veggies for the relish dish and salads or sides on Wed.

If you are making something like a sweet potato casserole get it all prepared and ready on Wed. so all you have to do on Thanksgiving is to pop it in the oven.

If you don’t want to be mashing potatoes two minutes before you sit down; mash them and place them in a crock pot on low to keep warm. You can keep them in there beautifully for 1 hour but no more because past that they get “yucky” fast.

Most of all for you new cooks or those of you doing your first Thanksgiving don’t panic. It is really no different or harder then any other regular meal, you just are maybe preparing more of everything.

If you are really nervous do a trial run this week end. Practice by roasting a chicken, making mashed potatoes, do one or two sides and a dessert. It’s just like a mini Thanksgiving.

If something goes wrong and most of us have had something happen once in awhile just laugh about it. It usually is the Thanksgiving everyone will remember and they will remember it with fond happy memories. It will give you something to tell your future daughter in law, granddaughter or daughter about.

I remember being so scared my first Thanksgiving cooking alone. My friend who was older and going to be one of my guests told me how on her first Thanksgiving everything was perfect, the table looked great everyone was laughing, joking and enjoying the food but half way through the meal she noticed something - she had forgotten the turkey. She had set it on top of the fridge to move it out of the way for a minute and had left it there. No one either didn’t notice or were too polite to say anything.

Things happen but you will do fine.

Jill

I have a problem. I have had this same problem for many years and can’t seem to get over it. I know many of you have the same problem. What is it? I love clipping recipes. I can’t stop myself. If I see a good recipe I have to write it down or tear it out because I am convinced I will try it some day. My problem is worse then most because I have the excuse my readers would love this so I will tear and write guilt free now.

Here are two of the latest I have added to my collection. I wanted to share them with you because if I don’t get to make them maybe some of you will. My timing is perfect because this week cream cheese is on sale and either of these would be nice for Thanksgiving or Christmas.

PS. If you use a lot of cream cheese you might want to stock up. It, like cheese, has a very long shelf life and will last you clear into next year.

This first recipe reminds me a little of those yummy pumpkin rolls but without as much work. I would add nuts to this recipe but you don’t have too.

Also you could add a little of cinnamon or nutmeg to some Cool Whip and top each cupcake with that when it is cool or just sprinkle with powdered sugar. Don’t forget too you can add cinnamon to your Cool Whip for your pumpkin or apple pies.

Creamy Pumpkin Cupcakes

1 pkg. spice cake mix

1pkg. (3.4oz) vanilla instant pudding

1 cup canned pumpkin

1 pkg. (8 oz) cream cheese

1/4 cup sugar

1 egg

Mix cake mix as directed on package. Add dry pudding and pumpkin. Mix well. Pour into 24 paper lined muffin cups. Beat cream cheese, sugar and egg together and drop a spoonful into the center of each cupcake. Swirl gently with spoon. Bake at 350 degrees for 18-21 mins.

Phily Apple Crumble

1 pkg. (8 oz) cream cheese, softened

2 2/3 cup vanilla wafers, crushed

4 cups baking apples, chopped and peeled

1/4 cup sugar

2 tsp. cinnamon

Heat oven to 400 degrees. Mix cream cheese and vanilla wafers. Do Not over mix.

in a greased 1 1/2 qt. baking dish mix other ingredients. Sprinkle with cream cheese mix.

Bake 15-20 minutes until golden brown and apples are tender. Serve warm. Store leftovers in fridge.

Do you know how yummy these would be with a cup of coffee or tea on a snowy afternoon with a friend or what they would smell like when the kids come in from school?

Do any of you have a recipe like this?  One you would love to share with a friend or to have with a cup of tea on a winter afternoon? If so pop in and share it with us.

Jill (gaining weight just thinking about these) : )

Here are the recipes for a traditional Thanksgiving Dinner. Thanksgiving doesn’t have to be expensive at all. We can make an entire Thanksgiving Dinner for around $20 for 5-10 people with a ton of leftovers and sweets ! Turkey isn’t expensive at all so stock up now. I got two today for .39/lb. I had the butcher cut them in half just like last year and the year before! Tawra

Roast Turkey

1 turkey, 20-22 lbs.

1 stick margarine or butter

Defrost frozen turkey for several days in the refrigerator according to the directions on the package.

Line a roasting pan with aluminum foil.

Remove the insides of the turkey and save for giblet gravy or for fried livers and gizzards.

Lay turkey, breast side down, in the pan and place the stick of butter on the inside. Cover tightly with aluminum foil.

Bake at 250 degrees for 1 hour. Reduce heat to 200 degrees and roast for 10-15 hours .

Cooking time can be longer to fit your schedule. Test with a meat thermometer to make sure the temperature in the thigh is 180 degrees. This is the best turkey you will ever eat. The meat will just fall off the bones so you will have to serve it already carved. It will be very juicy and moist.

We have been asked what to do if you have a smaller, say a 10 lb turkey. If I have a 20-22 lb turkey I put it in the oven 1 hour before I go to bed (that way I can turn it down to 200 and sometimes I go down to 170 before I go to bed). It will be done by noon the next day. Because it is at such a low temperature if you aren’t going to eat until 1-2 it will stay just fine in the oven until then.

If I have a 10 lb turkey I put it in the oven early Thanksgiving morning. About 6 or 7 in order to eat at noon. You don’t need to worry too much about it getting done. An hour or two before the meal check it an see how it is doing if it isn’t cooking quickly enough you can always raise the temperature to 350 degrees. Also with a 10 -12 lb turkey you only need to use 1/2 of a stick (about 4 TBS.) of butter.

Thawing

Sometimes turkeys do not cook properly because they do not get thawed. You need to allow 1 day of thawing time for every 4 lbs. of turkey. Plus you can keep a thawed turkey in the fridge for at least 3-4 days. This being said I am pulling my out of the freezer today. Also thaw your turkey with the breast side down so the juices will run into the breast.

Jill