Well, the meal is done, it’s eaten, and the dishwasher is running. We had a nice time at the table. All four of us. A few weeks ago I was looking for something in the freezer in the basement. I had to pull one thing after another out. One thing I did pull out was a big zip lock storage bag, and inside was the carcass of a turkey. I’m sure we were keeping it for something, broth maybe. But I decided then I was not going to do a full turkey this year. So I bought an 8 pound turkey breast, bone in. And it was just the right amount. Enough for dinner and enough for turkey sandwiches tomorrow.
Here is our menu:
Green Bean Casserole
Orange Fluff (recipe below)
Sweet Potato Pudding ( a recipe from Trisha Yearwood’s show)
This is the Sweet Potato Pie.
I hope all of you had a great Thanksgiving!
Now, the Orange Fluff is something I’ve always had for Thanksgiving for as long as I can remember. It’s very simple, yet so, so good. This recipe is for a enough for a meal, but I always have to make a double batch. Just double everything.
1 (30z)box of Orange Gelatin (NOT sugar free)
1 (3oz)box of Vanilla Pudding (NOT instant)
1 (3oz)box of Tapioca Pudding
3C of hot water
Combine the first three ingredients in the hot water and bring to a full boil, stirring constantly. once it reaches a full boil, remove from heat and pour it into a container with a lid, and allow it to cool. Once it’s cool, put it into the refrigerator and allow it to set up for 8 hours or overnight.
Mix the cool whip into the orange pudding. Stir to combine and add the Mandarin Oranges. Serve immediately and refrigerate any leftovers.
Now its time to dive head first into Christmas. I found this recipe for Chewy Caramels online from Taste of Home that I’m going to make this year for Christmas.
Soft Chewy Caramels
1 T plus 1 cup butter, divided
2-1/4 cups packed brown sugar
1 can (14 oz) sweetened condensed milk
1 cup dark corn syrup
Line a 15x10x1 inch pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt the remaining butter. Add the brown sugar, milk, and corn syrup. Cook and stir until candy thermometer reads 250 degrees (hard ball stage).
Pour into prepared pan (do not scrape saucepan). Cool completely before cutting and wrap in wax paper. Yield 100 pieces.