Our Thanksgiving

We made cookies this Thanksgiving, which we always do, and the kids did a gingerbread house.  They had a ball, as these pictures will demonstrate:)

 

They ate it basically as soon as it was put together.  There were some good photo opportunities then, but I had already put the camera away!

Dessert and Hot Chocolate

Red Velvet Hot Chocolate
4 c whole milk
1 dash water
3/4 c semi-sweet chips
1 t red food coloring paste
1 c heavy whipping cream
1 T sugar
1 t whipped cream cheese

Whip cream and sugar for 2-3 minutes.  Just before it peaks, add whipped cream cheese and whisk for 2 minutes.  Taste and add more ceram cheese to taste.  Do not overwhip!
In a medium saucepan, heat milk over medium.  Add a splash of water and chocolate chips, constantly stirring gently.  When almost melted, add red paste.  When chips totally melted, pour into mugs and top with whipped cream.

I didn't have the red paste, which, of course, does not affect the taste at all.  I also did not whip my cream cheese before adding it in.  I don't think it mattered!

Blackberry Cheesecake Pots
1/4 c heavy whipping cream
8 oz cream cheese
1/4 c sugar
1 t vanilla
4 oz blackberries

Whip the cream.  Add cream cheese, sugar, and vanilla and beat with paddle attachment until smooth.  Add half the blackberries and beat until just crushed.
Refrigerate for at least 1 hour.  Top with remaining berries.

I used all the berries except for enough to put 2 on top of each dish.  This is a pretty and simple dessert that looks classy:)

Sorry!

I don't know what happened to the post about the dessert and hot chocolate.  I'll try to post it tomorrow!

Order

I think children are just so amazing!  They see so much that we are not aware of and really are like little sponges. 

Pnut made this: 

We haven't talked overly much about patterns.  There were some ABAB patterns in a book she did last year, but nothing like this.  I think children just see the order in the world God created and grasp that concept!

Joel and I got the stomach bug yesterday morning and were sick all day.  Joel was still feeling badly today.  Thankfully, I wasn't as I had to go to the dentist.  I haven't been for 6 years!  Thankfully, no cavities, and he was quite pleased with my teeth.  I've had one cavity, and never want to have another.  I passed out from the novacaine and that was enough! 

I'm trying to get this baby to come but without much success.  This would be the perfect time as my mom has off Thursday and Randa and Eric are here and could watch the girls.  But I guess we just have to wait on God's timing.

So now I need to lay down.  I may be over the yucky part of the bug, but I'm worn out tonight from activity!

Stew and Potatoes

Beef Stew with Mushrooms from The Pioneer Woman

1 lb beef stew meate
1 T flour
1/8 c butter (2 T)
1 T olive oil
1 whole shallot, minced
1.5 cloves garlic, minced
1/4 lb cremini or white button mushrooms
1/4 c red wine
1/4 can beef consomme
salt and pepper to taste
1 sprig thyme
1 T flour

Coat meat in flour.  Melt butter and olive oil in heavy pot.  Sear meat over high heat in batches, remove to plate when brown.
Add shallot and garlic to pan.  Saute 2 minutes over medium-low heat.  Add mushrooms and cook for 2 minutes.  Pour in wine and consomme (and extra half can water).  Add salt and pper to taste.  Bring to boil, then add meat back in.  Reduce to low and add thyme.
Cover and simmer for at least 45 minutes.  After that, thicken with 1 T flour with water and pour into stew.  Allow to cook and thicken for at least 10 minutes.  Turn off heat and allow stew to sit for 15-20 minutes.

NOTES:  I didn't use wine.  We don't drink and I did not want to get some just for this.  I also couldn't find beef consomme so I used canned beef broth and used the entire can.  I had read the notes people made about this recipe, and they said it could use more liquid.  I also added about a can of water.  I didn't have thyme so I put in dried rosemary instead.  I think mine actually simmered for about an hour before I added the flour mix in.  The longer you simmer, the more tender it is. 

Creamy Mashed Potatoes by The Pioneer Woman

2.5 lb potatoes
3/8 c butter (6 T), softened
4 oz cream cheese, softened
1/4 c half and half
1/4 t seasoning salt
1/4 t pepper

Peel, chop, and boil potatoes until cooked through.  Drain and put back in pot.  Mash over low heat.  Add all other ingredients and mash more.
Stir well and place in baking dish.  Put a few pats of butter over the top and place in 350 degree oven and heat until warmed through. 
If making ahead, pull out of fridge 203 hours before serving.  Bake in 350 degree oven for 20-30 minutes until cooked through.

NOTES:  I don't know if I can return to regular mashed potatoes after this.  Pretty much perfect.  Pilly loves them too!

Both of these dishes went over quite well at Cooking Club:)  They are lovely comfort foods and just right for fall!  The problem is not eating too much of them!  I'll post the dessert and drink Monday:)

In the previous post, the difference is that Pnut got a haircut!  I went to the grocery store the other night and Joel cut her hair.  We knew it needed it done, I just didn't want to do it myself.  I think it looks really cute and healthy now!

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Do you know what is different?

A different salsa soup

I got this recipe from someone on facebook, and I love it!  The corn just makes it for me:)

1 box Swanson Chicken Broth
1 can black beans, rinsed
1 can refried beans
2 c. salsa
2 c. frozen corn

Optional:
Diced cooked Chicken
Low fat sour cream
White Tortilla chips

Instructions:
Add chicken broth and refried beans together and bring to a boil, then reduce heat. Add salsa, black beans and cooked corn. Chicken may be added if desired. heat through and serve with tortilla chips. You may wish to garnish each bowl of soup with a small dollop of sour cream.

The only optional item we had was the sour cream, and it was delicious.  I think adding the chicken would be really good too!  We had quesadillas with ours and that just made it even better.  Really filling and warm for a cold day.