Head on Over to the Stage Presents Facebook Page for Details!!
Is Christmas Magic as Important to you as it is to your Kids?
I have always felt strongly about preserving the innocence of children, for as long as possible. Through their eyes, I have remembered what it is like to be a kid and have even been able to relive some of my own childhood memories. So, I try to pack as much magic into my children’s lives as I can. They have so many years ahead of them to deal with the harsh realities of life. I try to hold on to that little bit of Magic, for as long as I can. If you agree with me, this post is for you, follow the links below and start creating amazing Christmas Memories!!
Do You Want your Child to Receive A Letter from Santa – Click Here!!
Photo Source: USPS
Countdown the Day’s Until Santa’s Arrival with this Free Printable
Link and Photo Source courtesy of invitingprintables.blogspot.com
Head Over to Our Stage Present’s Etsy Shop for a Personal Lesson from Santa.
Personalized Letters from Santa found in Etsy Shop stagedpresents
Free Downloadable Christmas Gift Tags at Design Editor
Getting ready for Elf Return Week. Our Family Christmas Elf, made his debut on Saturday Morning.
Looking for ideas for #ScoutElfReturnWeek — Check these out on the Elf on the Shelf Website.
Stay tuned for.. for more MAGIC!!
This post has been updated. 11/28
After Thanksgiving Recipes: Open Faced Sandwiches
What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce
Recipe And Photos courtesy of Rachael Ray
- Prep Time:
- 20 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 25 min
- Level:
- Intermediate
- Serves:
- 4 servings
Ingredients
Smashed Potatoes:
2 pounds new potatoes or baby Yukon gold potatoes
1/2 cup sour cream
2 tablespoons butter
3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready
Crisp)
Salt and pepper
Warm Apple Cranberry Sauce:
1 cup store bought apple sauce
1 (14 ounce) can whole berry cranberry sauce
Stuffing:
2 slices whole grain bread
Open Faced Roast Turkey Sandwiches with Mushroom Gravy
Recipe and Photo Courtesy of Emeril Lagasse 2007
Recipe courtesy Emeril Lagasse, 2007
- Prep Time:
- 8 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 4 sandwiches
Ingredients
4 tablespoons unsalted butter
8 ounces fresh white button mushrooms, wiped clean, stemmed, and thinly sliced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup finely chopped yellow onion
1 tablespoon finely chopped celery
2 cups reduced-sodium chicken broth
1 teaspoon Essence, recipe follows
2 tablespoons mayonnaise
10 to 12 ounces thinly sliced roast turkey breast
4 slices home-style white bread, toasted, optional
For More After Thanksgiving Meal Ideas follow this link.
Black Friday!!
This year I will be doing Black Friday from my bed, or the hotel’s bed. But, I don’t plan to be out in the rush. Nevertheless, I have found some amazing deals … on the web, and I am happy to share.
Head on over to my FB page, and see what works for you!!
Thanksgiving Aftermath!!
Normally, after Turkey Day, we find ourselves having to revamp to make up for eating way too much. This year, I don’t have that dilemma I was actually able to eat responsibly, or umm… I didn’t go back for seconds. (I am kind of proud about that, lol.) So I just have to try to stay on track until, Christmas the next holiday when I normally eat way too much.
So for the last month of the year, I am going to commit to trying some new things to end out the year, and increasing some of the things I am already doing.
Here are some exercise routines that caught my eye!!
From our Family to Yours!!
“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ” –John F. Kennedy
Getting Ready for Thanksgiving… what’s on your list?
Here is something that you should know about me, I am a “List-a-holic”. I like to have a list for everything, much to the chagrin of my hubby and kids. So with Thanksgiving coming up.. I am checking my lists… once maybe even twice, lol… Here are some other great lists I found all over the web.
Check out this list found on Epicurious.com. They start 6 weeks out, but we are going to jump in where we are..
Monday Before Thanksgiving:
- Buy the rest of your perishables today or tomorrow.
Wednesday Before Thanksgiving:
To make tomorrow manageable, do as much cooking as you can today. Here’s a list of ideas:
- Defrost pie crusts and turkey stock.
- Assemble and bake pies; store them at room temperature (unless they’re custard-based, such as pumpkin pie, which should be refrigerated).
- Prepare any side dishes, such as mashed potatoes, that can be made ahead and reheated in the microwave.
- Clean and dry salad greens and store them in a resealable plastic bag.
- Set the table; arrange chairs; set out flowers, candles, and any other decorations.
- If brining your turkey, prep it and leave it in the brine overnight.
Thanksgiving Day:
The big day! Here’s a schedule to help you sail through with ease:
morning:
- If stuffing your turkey, prepare the stuffing and fill the turkey.
- Put the turkey in to roast.
- Defrost breads and any other prepared items that have been frozen.
- Chill white wine and beer. Set up the bar for any other drinks you’ll be making.
midday:
- While the turkey is roasting, complete all the other dishes. Let them stand at room temperature or, if ready more than one hour ahead, refrigerate.
half an hour before dinnertime:
- When the turkey comes out, let it rest while you make the gravy and reheat the side dishes on the stove top, in the oven, or in the microwave.
- Dress the salad.
dinnertime:
- Carve the turkey and serve the meal. (Don’t forget to save the carcass for turkey soup.)
after dinner:
- Wrap up leftovers within two hours. (See recipe ideas for using up leftover turkey.)
- Make coffee and tea, whip cream for pies, and serve dessert.
Readers Digest Thanksgiving Check List
A Thanksgiving Cooking Check List at Blissfully Domestic:
Being Prepared, is a Major Part of Any Successful Holiday. What is your favorite go to list for Thanksgiving Prep?
Living in the Moment..
I have noticed this year more than any years before, that we barely make it out of one holiday, before we are thrown into the next one. This year Halloween, was immediately followed by Christmas. It seems that other than the Grocery Stores most major retailers skipped right over Thanksgiving. I guess, its not a money maker, like the other holidays.
Maybe, I was just too busy to notice in the past years. But, this year I almost felt cheated. After all, we have soo much to be thankful for. I always say my story begins in New Jersey, because that is where I was raised. So, in light of Hurricane Sandy and all the devastation that came behind it, I am extremely grateful that my family and friends pretty much came out of it unscathed.
To Donate to the Victims of Hurricane Sandy
There is something about natural disasters that make you stop and appreciate all the things that we sometimes take for granted.
So this year, I am making an extra effort to live in the moment. To savor every second of mayhem and confusion that comes from the kids being home for Thanksgiving break. The joys of traveling with two little ones out of town. And, the opportunity for my children to get a chance to spend time with their “cousins”, while we are visiting!!
Our Favorite Thanksgiving Sides
We’ve been lead to believe that the Turkey is the most important part of the Thanksgiving Meal. But, I personally think that the Sides are equally as important when pulling off a meal that everyone will enjoy.
Here are some of our Favorites, some traditional, and some not so traditional!!
What are your favorite Thanksgiving Sides? Consider sharing the recipe or the link with us in the comment section below.
My First Thanksgiving Turkey!!
A couple of years ago, I made my first turkey. I was soo nervous, I was even dreaming about the turkey. What if it didn’t turn out right, what if it was too dry, etc. etc.? But, it turned out great, and I am a big fan of “IF IT AINT BROKE, DON’T FIX IT”. So here is the tried and true recipe I found here for a Yummy Juicy Turkey!!
Roasting Tips for a Moist and Tasty Turkey
There are many methods used to cook a moist and tasty Roasted Turkey. Most methods rely on basting. The turkey can be basted every 30 minutes with a basting bulb, or covered with cheesecloth soaked in butter. Other methods include brining the turkey (soaking in a salt water solution for 8-10 hours), or injecting a basting solution into the meat. Whatever method you prefer, proper roasting is key to tender moist meat.
** Personal Note: As my basting sauce, I used one stick of butter, rosemary, cracked black pepper, chicken broth, sage, and thyme.
Completely thaw the turkey. Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees. A 20-pound turkey takes about two or three days to thaw completely. Be sure the turkey is thawed completely, until no ice appears in the inner cavity and the meat is soft. Be careful: If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the outside of the bird will be done before the inside, and the inside temperature will not be hot enough to destroy disease causing bacteria, or if it is, the outside meat will be dried out before the center is done.
Remove the neck and giblets from the cavities. If this is your first time cooking the turkey, be sure that both cavities are emptied. Reserve the neck and giblets for use in preparing the giblet gravy, if desired.
Prepare the stuffing. If you are preparing the stuffing early, mix only the dry ingredients. It is recommended that you cook the stuffing separately, but if you do stuff the turkey, do not stuff it until you are ready to roast it. Stuff the cavity loosely. Do not pack it. If you choose to cook the stuffing separately, you can place a quartered onion and some celery leave and other desired herbs in the cavity for flavor.
Prepare a basting sauce. I prefer to baste with melted butter to which I add fresh or dried herbs. You can also baste with a mixture of wine and butter. Baste the turkey with your sauce and place a loose tent of aluminum foil over the turkey to prevent the skin from burning before the turkey is cooked. This tent will be removed during the last 45 minutes or so of cooking. If you are using cheesecloth, soak the cheesecloth with the basting sauce and place over the breast and drape onto the thighs. When using cheesecloth, you do not need the foil tent. Baste the turkey every 30 minutes during roasting.
Roast your turkey at 325 degrees for the recommended time for the weight of your turkey. These times are approximate and should be confirmed with a meat thermometer. Be sure to check the thermometer about 3/4th of the way through the time indicated so as not to overcook. Dry meat will result if the turkey is overcooked. The following table gives approximate times for roasting turkey at 325 degrees F.
Estimated Cooking Times
Wt. of Turkey Unstuffed Stuffed
10-18 lbs 3- 3 1/2 hrs. 4 – 4 1/2 hrs
18-22 lbs 3 1/2 – 4 hrs 4 1/2 – 5 hrs.
22-24 lbs 4- 4 1/2 hrs 5 – 5 1/2 hrs
24-29 lbs 4 1/2- 5 hrs 5 1/2 – 6 1/2 hrs
The turkey must be roasted all at once. You cannot partially cook it ahead for later finishing. This method has been shown to increase the chances of food borne illnesses.
For safety and doneness the internal temperature must reach 180 degrees F in the thigh and 170 in the center of the breast. If the turkey is stuffed, the stuffing should reach 165 degrees F in the cavity. This temperature is essential to prevent food borne disease, and should be measured with a meat thermometer. The pop-up thermometer that comes in many turkeys serves as a good approximate of doneness, but should not be relied on as the ultimate authority. When placing the meat thermometer in the thigh or breast, it is important not to touch the bone. The bone conducts heat and will be hotter than the meat. Do not allow the cooked meat to come into contact with anything that has touched the raw turkey.
During the last 30 – 45 minutes of cooking, remove the foil tent to encourage browning. If you desire to use a glaze, spread it over the turkey now with a pastry brush.
Pulling off your first Holiday Meal, is a right of passage. It can definitely be stressful, but it can also be very fulfilling. Good Luck!!