Thanksgiving- TONS of recipes and how I'm organizing my time to make them

So I'm the kind of person who is detail oriented.  I like to plan out my days.  This year  we are hosting Thanksgiving again and I'm pretty excited.  We will have 10-13 people over. (We have a 20 pound turkey and have plenty of left overs).  Cooking is something I have always loved to do and especially in large quantities.  I thought I'd share my menu with you and then break down how I will accomplish it all.  Here it is!

For breakfast we will have Sausage Egg Casserole.  This recipe comes from allrecipes.com

Ingredients

• 3/4 pound ground pork sausage
• 1 tablespoon butter
• 4 green onions, chopped
• 1/2 pound fresh mushrooms, sliced
• 10 eggs, beaten
• 1 (16 ounce) container low-fat cottage cheese
• 1 pound Monterey Jack cheese, shredded
• 2 (4 ounce) cans diced green chile peppers, drained
•  
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter, melted

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving. 

I will probably cut back and only use one can of green chillies since I have little ones.  We will eat some fresh fruit with this as well.  

Now onto the dinner. Of course we will have turkey.  It will be injected with Cajun seasonings. I have a roaster oven so the turkey will bake in that all day.

Here is my stuffing recipe.  I got it off of the Taste of Home website.  I made it last year and it was a hit.

Ingredients

• 9 cups soft bread crumbs
• 1 pound bulk pork sausage
• 2 cups chopped onion
• 1/4 cup butter, cubed
• 3 unpeeled tart apples, coarsely chopped
• 1 cup chopped pecans
• 1/2 cup minced fresh parsley
• 1-1/2 teaspoons dried thyme
• 1 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup apple juice
• Progresso ® Chicken Broth
• 1 turkey (14 to 16 pounds)

Directions

• Place bread crumbs in a large bowl; set aside. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten.
• Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until a meat thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Yield: 12-14 servings.
  
  Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups.

*Edited: Don't double it.  I doubled it this year (2011) and it was WAY too much.

For one of the sides I am going to make Roasted Harvest Vegetables.  This recipes also comes from the Taste of Home website. *Edited: I doubled this recipe this year (2011) and they all got eaten within 2 days afterward.

Ingredients

• 8 small red potatoes, quartered
• 2 small onions, quartered
• 1 medium zucchini, halved and sliced
• 1 medium yellow summer squash, halved and sliced
• 1/2 pound fresh baby carrots
• 1 cup fresh cauliflowerets
• 1 cup fresh broccoli florets
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1-1/2 teaspoons dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
• Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. Yield: 9 servings.

Twice Baked Sweet Potatoes are next on the menu.  They are a Martha Stewart recipe.  Last year I tried to make these the way she would've made them and decided that she is a crazy disturbed woman and just put them in a pan and baked them.  Same taste, less frustrating. *Edited: You probably only need a half recipe of these. 

Twice-Baked Sweet Potatoes

(Martha Stewart)

14. Sweet potatoes 
    2 c sour cream

6 T unsalted butter softened, plus 6 cold unsalted butter, cut into ¾ inch thick slices

1 ¾ c packed light brown sugar 

4 tsp lemon juice

1/2 tsp freshly grated nutmeg 

salt and pepper

2/3 c pecans, toasted, coarsely chopped

40 large marshmallows, halved crosswise

Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

Green Bean Casserole is always a must.

Green Bean Casserole

** I usually triple this recipe and I could probably get by with just a double recipe.  Saturday after Thanksgiving this year and I still have 1/4 of a pan left.

2 cans green beans, drained 1 can cream of mushroom soup

1 can French fried onion rings

Stir beans and soup together in a greased casserole dish. Top with onion rings. Bake at 325° for 20 minutes, or until bubbly hot. Serve immediately.

We will also have a jello salad, mashed potatoes and gravy and 5 cup salad:

 

Five Cup Salad

One cup of each:

Sour cream

Coconut

Mini-marshmallows

Bananas

Strawberries, peaches or mandarin oranges

Mix ingredients together and refrigerate for at least 30 minutes.

I will make a double batch of this salad.

 We will also have rolls.  My favorite recipe is Kris' Basic Rolls from my friend Kris.

Kris’ Basic Rolls

(Kris Riddle)

4 c hot milk 1 c sugar

1 c shortening 1 T salt

4 eggs 3 T yeast dissolved in 1 c warm water

Flour

Mix ingredients in a large bowl or bread mixer. Add flour until it forms dough, not sticky, but softer then bread. Raise once. Shape and bake. Bake at 350 degrees, until golden brown. Makes 64 rolls. (I make up powdered milk with hot tap water to use instead of regular milk)

And finally to drink we will have Cranberry Wassail.  I got this recipe from allrecipes.com

Ingredients

• 1/2 gallon apple cider
• 1/2 gallon cranberry juice
• 1 cup lemon juice
• 1 1/4 cups pineapple juice
• 1 large orange, thinly sliced
• 24 whole cloves
• 1/4 cup clover honey
• 1/2 cup white sugar
• 4 cinnamon sticks
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• Garnish:
• 12 fresh mint leaves
• 12 orange slices for garnish

Directions

1. In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.

Serve warm and garnish each cup with mint and an orange slice. 

 Oh and for dessert we will have Upside down Apple Pie

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons shortening
• 2 tablespoons cold butter
• 5 to 7 tablespoons orange juice
• 
  FILLING:
• 6 tablespoons butter, melted, divided
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1 cup sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 8 cups thinly sliced peeled tart apple (about 1/8 inch thick)
• 
  GLAZE:
• 1/2 cup confectioners' sugar
• 2 to 3 teaspoons orange juice

Directions

• In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
• Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
• In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently.
• On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture.
• Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
• Bake at 375° for 20 minutes. Bake 30 minutes longer or until apples are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent over browning if necessary.
• Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yield: 6-8 servings.

 And Double Layer Cheesecake Pie

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. 

I might make a Chocolate Cream pie as well.

I just got overwhelmed by all these recipes.  Good thing I have it broken down to the minute!

On Wednesday I am going to make the desserts, jello salad, 5 cup salad (excluding the bananas), breakfast casserole, green bean casserole (excluding the topping), and sweet potatoes (baked once), 

On Thursday here is what my day will look like:

6:30am wake up and put casserole in oven

7:30am Breakfast

8:00am head to the gym

10:00am come back from the gym and shower

11:00am mix up rolls and bake

12:00am prep stuffing

12:30 stuffing in the oven (Bake at 325 degrees)

1:30 boil potatoes for mashed potatoes

1:40 Green Bean Casserole in oven (325 Degrees)

2:00 Sweet Potatoes in the oven and prep veggies (350 degrees) and mash potatoes

2:20 Veggies in oven (400 degrees)

2:30 Make Wassail

3:00 EAT!

And that's how I'll be spending my Thanksgiving day.

Ugh

I've been feeling kinda low lately.  It probably has something to do with the change of seasons.  While Fall is a beautiful season I have a hard time enjoying it fully when I know that Winter is just around the corner. I'm making a goal to attend the temple more often.  I'm really going to ramp it up these next couple months because I think I'm going to need it.  The holidays are a rough time for me.  So much has happened in my life around the holidays that I really have to force myself out of the funk I find myself in, suck it up and be happy.  I'm also ramping up my exercise routine and will be going for 2 hours a day 3 times a week and one hour a day on the other days.  I feel so good when I exercise.  Just keep me in your prayers.  Someday hopefully soon I won't feel low at this time of year.

Who needs horses...

When you have your daddy??

My Baby

The other day Jacob took the front off of Linnea's crib. She was so excited. All smiles and giggles as she climbed up into her "new bed". She slept fine for that first night but last night she wouldn't go to sleep. She didn't take a nap yesterday and then at bed time she just layed there and cried. I went in and rubbed some Vick's on her chest and sat next to her stroking her hair and watched her as she dozed off to sleep. I was overcome with emotions (that happens a lot more now... could be all the hormones running around in there from the pill) and began crying as I sat there watching my baby fall asleep. Then I looked across the room and Emma laying in her bed sleeping peacefully and again was overcome with emotion. As I left their room I was sad that my baby was growing up to be big like her sister. I went and sat on the couch with Jacob who looked at me funny (I don't cry a whole lot). After a while we heard a thud. Linnea had fallen out of her bed and was screaming. Jacob went in to get her and I followed when Linnea saw me she grabbed for me. I took her to the couch and snuggled with her as she sobbed. She did not want to go back to bed. So I leaned over to Jacob and told him I thought she was too little to have the front off of the crib. He agreed and went into the girls bedroom and put the front of the crib back on. (Emma slept through the whole thing). Linnea kept looking up at me and smiling her drunk/tired smile and picking herself up and kissing me on my lips. Then when Jacob was done he came and got Linnea and put her in bed. She went right to sleep.

I'm so glad that my baby has decided to stay a baby for a while longer. While I am looking forward to the day where her and Emma will share a bed and I will be able to hear them giggling together at night, I am thankful that Linnea is still my baby.

Something else that has been on my mind lately on a completely different note/emotional track is my wonderful husband. He is the 2nd counselor in the Elders Quorum Presidency and in charge of moves. There have been a TON of new move ins this summer/early fall (like we've gained half a ward and they have all bought houses) and he coordinates them and gets people to come volunteer. A lot of them have been last minute moves which gets frustrating but that's life. He's had a heck of a time getting people to these moves. And it's not that men aren't available it's that they are unwilling to help. I don't know how many times men have complained and sometimes been mad that he was calling them (or I was if Jacob was still at work) and asking them to help move on such a short notice. Or that they were being called to help with heaven forbid another move. Now I'm not saying that every person he called was like this. There were men that were very willing to help and apologetic when they couldn't help and Jacob was so thankful to them for that. But I felt like asking these other men and even their wives if they realized that while they or their husbands were pitching a fit like a 2 year old that my husband was out there helping with yet another move and he was doing it with a smile on his face and gratitude in his heart that he was able to preform such a simple service to some new members of the ward. I am so thankful that Jacob is so selfless and willing to help those in need. I know that if anyone ever needed anything that Jacob would be there to lend his help. That is one of his qualities that I love the most. I love him with all my heart and despite his short comings in other things he is a wonderful wonderful man. I know I'm not easy to live with and he is so patient and for the most part understanding.

Sisterly Love

Sharing snacks outside.

I know it doesn't look like Linnea is having fun in this picture but she was in the middle of jabbering about whatever it was they were doing on the chair.

I really just love my little girls. They play so well together. I was telling Jacob the other day that I get caught up in cleaning and doing laundry and then realize I haven't played with the girls all day. They are so good with each other and play so well that I get in the zone all the time and almost forget I have two girls. I am reminded daily, hourly that they are there when I hear a delighted squeal coming from their bedroom, the toy room or the backyard. I am filled with so much love and appreciation for my babies. Their beautiful smiles and happy laughs put a smile on my face. It makes up for those days where they fight like cats and dogs. They both can throw humongous tantrums but all in all they are little angels. I love you very much Emma and Linnea. Please remember to always loves each other and be quick to forgive.