Right now, it’s 43 degrees in Austin. So legally, according to the strict laws of Hil’s family, I can have my oven on all day! We’re spending Thanksgiving in Austin and heading over the Sam and Julia’s. They are hosting a potluck for all the misfits in town who are without their families.
My husband works for a grocery store, so I don’t think we will travel for Thanksgiving while he has this job; he’s always busy this time of year. I don’t mind either – I-35 during Thanksgiving weekend is a MESS and a HALF.
So – we have been preparing all day. Ryan brined the turkey yesterday (using the Fire and Flavor Brining Kit), and today I am making a coffee cake (for a nutritious breakfast), Jalapeno Corn (the Texas version of creamed corn) and Andria’s Apple Cranberry Crisp (if Ryan’s parents ask, it’s Hil‘s Apple Cranberry Crisp – don’t blow my cover).
Hollis and Mercedes have been helping too – Mercedes emerged from her secluded corner just in time to see Hello Kitty’s “Super Cute!” Macy’s Thankgiving Day Parade float. For Thanksgiving they got to eat soft food and Hollis got a piece of apple.
Here are my Thanksgiving Recipes! Note: If you make the Jalapeno Corn on Thanksgiving, make Mashed Sweet Potatoes too. The next day, take a couple slices of leftover turkey, some Jalapeno Corn and a bit of Mashed Sweet Potato and place it in a wheat tortilla. This wrap may not have a “moist-maker,” but this wrap is a delicious left-over Thanksgiving combination!
Jalapeno Corn (from my friend Carrie)
1 1/2 sticks Butter
3/5 jalapenos, seeded and diced
2 (8 oz.) pkgs. cream cheese, cubed
1/2 c. milk
4 cans white corn (or 2 bags frozen white corn)
Melt butter in large skillet. Add jalapenos. Add cream cheese and milk and stir until you get creamy mixture. Cover mixture with white pepper and garlic powder to taste. Add corn, stir until thoroughly mixed. Transfer to baking dish. Bake at 350° for 1 hour or until edges are golden brown.
Apple Cranberry Crisp
3 cups peeled, chopped apples
2 cups fresh cranberries
2 tablespoons all-purpose flour
1 cup sugar
3 packages instant oatmeal (cinnamon and spice flavor)
3/4 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup butter melted
Combine apples, cranberries, and 2 tablespoons flour, tossing to coat; add 1 cup sugar, mixing well. Place in a 2-quart casserole.
Combine oatmeal, chopped pecans, 1/2 cup flour, and brown sugar; add butter and stir well. Spoon over fruit mixture. Bake, uncovered, at 350 degrees for
Happy Thanksgiving to you and yours!