Thanksgiving 2013 Recap

Posted on December 6, 2013 by alicewp

Do you remember where we were a week ago? Sipping wine. Nibbling turkey. Laughing. Can you believe Thanksgiving was only a week ago? I thought I’d give you a recap of the Seuffert 2013 Thanksgiving.

First up, the bird. You know what everyone talks about on Thanksgiving? The bird. People, this is the main conversation of everyone’s Thanksgiving and our house is no different! This year I was asked if I’d like to try a Turducken on Thanksgiving. A Turducken? Talk about dreams coming true. I picked up my 10lb Original Turducken stuffed with Chicken Apple Sausage Stuffing at the Byerly’s meat department. Wait. Do you know what a Turducken is? Ok, I’ll start from the beginning, an Original Turducken is a Turkey stuffed with layers of duck and chicken and..chicken apple sausage stuffing. Amazing, huh?

I carefully followed the package directions and let it chill out in the fridge for a few days before Thanksgiving. It already had a seasoning rub so I just added some butter and sage leaves. Then right into the oven for some slow roasting and I followed the package directions for cooking and basted it with melted butter every hour.

I was so proud of my decision to try a Turducken on Thanksgiving. Then I panicked. What if it didn’t turn out, I’ve never had one before, what if I cooked it wrong, how could it be so easy? Was Thanksgiving a time to experiment and use my family as guinea pigs? My friends, this is what emerged from my oven:

This bird was beautiful. I was happy.

So I gave it to the guinea pigs.

My husband did the honors and it sliced up beautifully. You can see the layers of juicy meat and stuffing!

We plated it up and served it with our sides.

We said our Thanksgiving prayer and everyone started eating and then no one said a word. It was pure bliss. The day we waited for all year had arrived. Our bellies and hearts were full. The Turducken exceeded everyone’s expectations-it was juicy, delicious and stunning. Stella ate 3 helpings of Turducken. No I am not kidding. Like a kid cavewoman she kept saying, “More meat.” The adults agreed, it was amazing.

If you are looking for a holiday meal to impress, this is it. On top of the fact that it is delicious and beautiful, it is actually very easy to cook and there is hardly any waste-you are paying for meat.

The night of course ended with pie-banana cream with homemade whipped cream, made by the best kitchen helpers in the world. I hope you and your family had a wonderful Thanksgiving!

Click here for my disclosure policy. I received an Original Turducken to try.

Thanksgiving Leftovers

Posted on December 1, 2013 by alicewp

I hosted Thanksgiving this year and we had a great time. My husband’s family came in from Colorado and Indiana and we had fun relaxing, laughing and eating great food. One of the bonuses of hosting is having leftovers-one my husband’s very favorite things. For me, I honestly can’t eat the same Thansgiving meal day after day until the leftovers are gone. Here’s a really simple way to resuse your Thanksgiving leftovers and save them for a future day, maybe even a day you just don’t feel like cooking but want some of those yummy Thansgiving flavors in a snap. You can substitute any of your Thanksgiving leftovers for the ones listed (stuffing, sweet potatoes, etc).

Ingredients:
12 Tortillas (cut in half, I really like the Homemade ones from Trader Joes)
2 cups Green Bean Casserole
1.5 cups Cranberry Sauce
2 cups diced cooked Turkey
2 cups Squash
1 TB Pumpkin Pie Spice
8 ounces Cheese

Directions:
Preheat oven to 375.

In 2 muffin tins, place halved tortillas in each muffin tin. Wrap each tortilla so you make a cup.

Layer your Thanksgiving leftovers inside the cup. I made mine the following way: green bean casserole, cranberry sauce, turkey, squash, I sprinkled Pumpkin Pie spice over all of them and then I had some leftover goat cheese from the appetizer tray on Thanksgiving so I layered that on top.

Bake in the oven uncovered for 10 minutes. Once cooled, place trays in freezer. Once frozen remove the Thanksgiving cups from muffin trays and place in gallon freezer bags.

For serving, remove from freezer and heat in microwave or oven until warm.

Makes 24 Thanksgiving cups.

Roasted Corn Mac and Cheese

Posted on November 22, 2013 by alicewp

It’s almost Thanksgiving. Seriously, how is it Thansgiving? Are you celebrating or freaking out? I’m in this odd zen mode right now and really excited about next week. Maybe it is because my whole house is sleeping and healthy. I feel like I should knock on my dining room table right now. It hasn’t been that way very long, in fact it’s only been four days. But I’m here rejoicing because there isn’t pinkeye, vomiting, sore throats or coughing right now.

But I also really love Thanksgiving. You’ll never hear me complain about hosting…true confession-I love it. I’m gonna guess that not everyone is as enthusiastic. So maybe you are headed to someone’s house for Thansgiving and are asked to bring a side? Well my friends, this is the side dish for you. Why? 1) It’s super easy and less than 10 ingredients, 2) People LOVE it, and 3) You can bring it to the host’s house and it doesn’t take too much time in the oven.

Ok, so it’s a great potluck dish but you know what else? It’s great for weeks where you are coming off being the superhero and when you just wanted to curl up in your bed but you got up, got everything done and maybe even cleaned up vomit. Comfort food for the superhero in your house that needs comforting, that’s me this week and I’m enjoying every bite of this dish. I hope you have a great Thanksgiving and treasure all that you are thankful for-especially sleep and health.

Click here to watch when I made this recipe on the Twin Cities Live Thanksgiving Special that aired on Thursday, November 21.

Ingredients
1 box Large Elbow Macaroni
1 lb bag Frozen Roasted Corn
1.0 ounce packet Ranch Dip
12 ounces Velvetta (cubed)
2 cups Finely Shredded Triple Cheddar Cheese
12 ounces Evaporated Milk
2 eggs
2 cups French Fried Onions-Cheddar
3 ounces Cooked Bacon Pieces

Directions:
Preheat oven to 350.

Prepare macaroni according to package directions. Set aside.

Layer the frozen corn on the bottom of a greased 9X13 pan.

In a large bowl combine cooked macaroni, ranch dip, Velvetta, and shredded cheese.

In a small bowl, mix the evaporated milk and eggs, pour on top of pasta mixture and stir to combine.

Transfer pasta mixture into the 9X13 pan and top with the fried onions and bacon pieces.
Bake covered for 30 minutes and 10 minutes uncovered.

Serves 8

Crock Pot Sloppy Joes

Posted on November 19, 2013 by alicewp

You know what’s hard work? Meal planning. It takes time, requires motivation and sometimes your family doesn’t even eat the meal-let alone thank you for it! But sitting down for meals matters. You are having connections and conversations with your family, modeling table manners and eating behaviors and you are making an impact in the teenage years. Wait? Teenage years?

According to a number of reports issued by the National Center on Addiction and Substance Abuse at Columbia University(CASA), “children who eat at least five times a week with their family are at lower risk of developing poor eating habits, weight problems or alcohol and substance dependencies, and tend to perform better academically than their peers who frequently eat alone or away from home.”

This week I have a really simple crock pot recipe for you. It’s one of our family favorites and a perfect one to make when you don’t have a lot of time. Keep up with your meal planning-it really does matter! And if you are just getting started with meal planning, try and give yourself one new goal a month (use up three things from the freezer, make one new recipe, only one pizza night a month). Good luck and let me know how it’s going!

Ingredients:
1 bag Frozen Cauliflower, Brocolli and Carrots Blend (defrosted)
1 lb ground Turkey
1 package Trader Joe’s Steamed Lentils (17.6 ounces)
1 can Tomato Paste (6 ounces)
1 package McCormick Sloppy Joes Seasoning Mix (1.31 ounces)
1 1/4 cup water
Sandwich Buns

Directions:
Chop the cauliflower, brocolli and carrot blend into small pieces. Add vegetable blend and all remaining ingredients to a crock pot, stir to combine and cook on high two hours. Serve on buns.

Serves 8

Halloween Dirt Cake

Posted on October 30, 2013 by alicewp

One of my family’s favorite desserts is dirt cake. It’s a simple dessert, kids can help with the preparation and adults and kids alike just love it! This is a perfect dish to bring a Halloween potluck or to make for your crew on Halloween! You can serve this in individual dishes or for a really fun presentation, serve it in a new glass fishbowl.

Ingredients:
1 package Ghirardelli Dark Chocolate Brownie Mix
1/2 cup Vegetable Oil
1 egg
2 Jello Chocolate Pudding packages (5.1 and 3.4 ounces)
5 cups Milk
1 cup Cool Whip
1 package Halloween Oreos
25 Gummi Halloween Gummies

Directions:

Prepare brownies according to package directions (oil and egg). Cool and cut into 25 pieces. Prepare pudding according to package directions (milk). Once pudding is made, add cool whip. Crush oreos fine.

Layer brownies, pudding, crushed oreos and then top with Halloween gummy candy.

Serves 25

Halloween Trail Mix

Posted on October 30, 2013 by alicewp

I seriously love those Brach’s pumpkins. No really, I’m in love. I’ve been trying to be really good this year and hold out as long as possible before I start bringing bags of those candy corns and pumpkins into my house. Those pumpkins are good alone but you know what? They are awesome in a Halloween trail mix. I also really love cheesy snacks. So it is a marriage made in heaven: cheesy puffcorn and those lovely pumpkins. I also added some Reese’s Pieces, remember the movie ET? Perfect Halloween movie! So bring this to your Halloween Potluck or make a bowl of it and enjoy your favorite Halloween movie!

Ingredients:
1 cup Peanuts
1 bag Cheesy Puffcorn (7 ounces)
2 cups Brach’s Autumn Mix
1 bag Cheddar Chex Mix (15 ounces)
1 bag Reese’s Pieces (14 ounces)

Directions:

Combine all ingredients.

Pumpkin Stuffed Shells

Posted on October 18, 2013 by alicewp

I love stuffed shells. I remember when I was in college and went home to my friend Jaime’s house and her mother made them. They were amazing, I actually still think about it. Jaime made them for Thanksgiving a few years ago when we visited. I know, shells on Thansgiving, yum, right? I don’t make shells very often, maybe it’s because it takes a bit of time to stuff all the shells. But everytime I make them, I remind myself they are worth it.

When I made these it wasn’t the most idyllic picture of family meals. Wes was running around and doing what I call the “teradactyl.” Picture if you will a young baby screaming with screeching teradactyl calls while I make dinner, only satisfied when I throw raisins or bits of cheese into his baby beak. Yep, that’s Wes. And, Stella well, she was demanding to be my “helper.” So dinner took longer to prepare than expected. I ended up giving the kids the filling mixture and pasta noodles deconstructed. And all of sudden it was quiet. I peaked into the dining room and what was happening? Shoveling. The kids were shoveling this dinner into their mouths. Success.

Click here to watch the October 18, 2013 Twin Cities Live segment when I made this recipe.

Ingredients:
1 package Jumbo Shells (12 ounces)
1 jar Alfredo Sauce
4 Chicken Apple Sausages (cooked)
1 cup Frozen Spinach (defrosted, chopped)
1 can Pure Pumpkin (15 ounces)
¼ cup Brown Sugar
1 tsp Pumpkin Pie Spice
1 container Ricotta(16 ounces)
8 ounces Mozzarella Cheese (shredded)
Garnish: Pepita Seeds (roasted and salted)

Directions:
Preheat oven to 350.

Prepare shells according to package directions. Set aside.

Drizzle ½ cup alfredo sauce on the bottom of a 9×13 pan.

Grind chicken sausage. Combine with spinach, pumpkin, brown sugar, pumpkin pie spice and ricotta. Transfer mixture to a 2-gallon sealable plastic bag and clip one on the corners. Fill shells with pumpkin sausage mixture. Place filled shells into pan and cover with alfredo sauce and mozzarella cheese.

Bake covered for 30 minutes and 15 minutes uncovered.

Garnish with pepita seeds.

Makes 8 servings

Pumpkin Pinwheels

Posted on October 18, 2013 by alicewp

I love fall. And yes I am one of those girls that is obsessed with Pumpkin Lattes and Pumpkin Bead and I don’t care who knows. Recently I went to Caribou and ordered both and I sat there thinking, “This is the best day ever.” It’s the little things. It’s cold now, I’m begging Stella to wear a coat and soup is on the menu most days. So to combine my love of fall, pumpkin and soup, I’ve created a tasty little appetizer that is great to snack on and serve with your favorite soup. I’ve made different versions of this appetizer, you can roll different spreads and add meats and cheeses. My kids go crazy for these and I love dunking them in my soup. Happy fall and enjoy your pumpkin lattes.

Click here to watch the October 18, 2013 Twin Cities Live segment when I made this recipe.

Ingredients:
1 tube Thin Crust Pizza Dough
1/2 cup Pure Pumpkin
1 tsp Pumpkin Pie Spice
1/2 cup Pesto
1 cup Asiago & Parmesan Cheese (shredded)

Directions:
Preheat oven to 375
Roll out pizza dough flat. Mix pure pumpkin with pumpkin pie spice. Alternating stripes, spread on pumpkin and pesto and sprinkle with cheese. Roll up and slice into ½ inch pinwheel pieces.

Grease a mini muffin tin and place pinwheels into muffin tin. Bake for 15 minutes.

Makes 24 pinwheels

Crock Pot Pumpkin Cider

Posted on October 18, 2013 by alicewp

My grandma Diane used to make a delicious hot apple cider in her crock pot and I always remember the smells and seeing her secret ingredient sitting on the counter-Tang! I love hot cider and I thought making a pumpkin cider would be even more delicious. So I threw ingredients in the crock pot that I thought my grandma would use and waited an hour. The pumpkin gave it a creamy texture, it was amazing-I even put down the Octoberfest I was drinking and refilled my cup with more cider! I suppose if one did want to make this an adult drink you could add some adult liqour to it…cheers!

Click here to watch the October 18, 2013 Twin Cities Live segment when I made this recipe.

Ingredients:
1 can Pure Pumpkin (15 ounces)
1 TB Pumpkin Pie Spice
1 quart Apple Cider
2 cups Water
1/2 cup Tang

Directions:
Place all ingredients in crock pot, stir and turn on high for 1 hour.

Serves 10

Canned Pumpkin

Posted on October 18, 2013 by alicewp

I remember a couple of years ago there were signs in the baking aisle that there was a pumpkin shortage so there would be a limited supply of pumpkin that year. What did I do? What any reasonable person would do-I started filling my cart with canned pumpkin. I remember it being pretty ridiculous. Like 10 cans. But canned pumpkin isn’t just for pumpkin bread and pumpkin pie.

Here’s some of my favorite pumpkin recipes:

Pumpkin Goulash

Pumpkin Cider

Pumpkin Pinwheels

Pumpkin Stuffed Shells

Pumpkin Soup

Other ways to use canned pumpkin, you can add it to:

Cooked oatmeal
Smoothies
Pancake batter or waffle mix
Meatloaf mix
Chili
Macaroni and Cheese
Vanilla ice cream
Cooked risotto
Hummus
Apple Sauce
Mashed Potatoes