Thanksgiving

Champagne Turkey with a blend of spices and too easy Tres Leches cake  

November is a time to reflect and be thankful for all our blessings. Sending good wishes and sharing  these two easy recipes for Thanksgiving.

Champagne Turkey

Line a large turkey roaster with long sheets of aluminum foil long enough to wrap over the turkey. Rub the turkey with lemon and put it the roaster.

Stir parsley, rosemary, sage, garlic, thyme, lemon pepper and salt in a bowl and rub the herb mixture into the cavity of the turkey. Cut and orange in half and insert it into the cavity of the turkey. 

Pour a bottle of Champagne and chicken broth over the turkey, making sure some champagne gets into the cavity of the turkey. Bring the aluminum foil over the top of the turkey and seal it loosely.   

Bake at 350 in a preheated oven according to its weight. Uncover the turkey about 30 minutes to an hour before its done and continue baking another 30 minutes or until the skin turns golden brown.  A thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F.

move over Pecan and Pumpkin pies

too easy Tres Leches cake

Cake

Blend two boxes of Duncan Hines white cake mix with two 12-ounce cans of flavored seltzer for about 2 minutes. Pour batter into pan and bake at 350 for about 25 minutes, cake is done when toothpick inserted in the center comes out clean. Let the cake cool for about 1 hour.

Cream

Whisk two cups of heavy cream, one 12-ounce can evaporated milk and one teaspoon ground cinnamon in a medium saucepan. Bring to boil over medium heat. Reduce heat and simmer for a couple of minutes, stirring occasionally. Set cream mixture aside. Whisk one 14-ounce can sweetened condensed milk and one teaspoon vanilla into the cream mixture.

Using a fork, poke holes into the top of the cooled cake and pour the cream mixture over the cake.  Cover with plastic wrap and refrigerate for 2 hours. 

Whip one cup of heavy cream with one cup of powdered sugar with a mixer for about 2 minutes until it becomes light and fluffy whipped cream. Spread the whipped cream over the cake and sprinkle cinnamon on top.

Be blessed, enjoy and Happy Thanksgiving

Sweater Weather

It’s been a minute 

Let’s give ourselves permission to cope with the stresses of the past few years. News about politics, vaccines, crime and the economy will never stop playing, but we can choose to tune into something else. 

These past few years I’ve learned to embrace self care through exercise, prayer and meditation. It’s been my release, given me life changing peace. I no longer let things that are beyond my control dictate my attitude.  

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Fall and everything Pumpkin 

Here’s a Pumpkin Muffin recipe from Kathy, my car pool friend from my old GEICO days.

2 slightly beaten eggs

2 cups sugar

½ cup vegetable oil

1 cup solid pack pumpkin

2 ½ cups flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

⅛ teaspoon salt

1 cup chocolate chips

1. Preheat oven to 350 degrees. Grease 12- 18 muffin cups or use paper

liners.

2.Combine eggs, sugar, oil and pumpkin in large bowl; mix well.

Combine flour, pie spice, baking soda and salt in medium bowl. Add to

liquid ingredients and mix just until combined. (Do not overmix)

4. Stir in chocolate chips.

5. Spoon batter into muffin cups (about 2/3 full) and bake 20-25 min or until toothpick inserted in center comes out clean. Remove from pan and cool

Teresa