Happy Thanksgiving

My four year old, Madison's, Thanksgiving tradition.

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Swagger Wagaon- Monday Laugh

Stacking My Blocks

It has truly been entirely too long since I have sat down an written anything. By now my readers have changed and moved on to other things, as a mom's world never stops. I can honestly say that I have found a new and exciting challenge in being the mother of two beautiful daughters. Some one once told me that adjusting from one to two children is the hardest but once you have two you can have six. Well I don't know about the six but I have felt like I haven't "stacked my blocks" some days. Remember when you first learned how to build things with blocks, you were always taught to put the larger pieces on the bottom to make a foundation for the other pieces. If you didn't follow this rule, you quickly learned the rule of gravity and found yourself starting all over again (and if you are like my three year old some tears were probably shed).

Adjusting to two has been like this for me, but while it has been challenging I have enjoyed every minute....even the tear shedding. My youngest is 9 months (I can't believe it) and it has taken me this long to figure out what the big pieces are and to lay that foundation first. But like most mom's I have neglected Lori..........so I am recommitting to my blog and me time. Even if it is two or three entries a week. I want something that my girls can look at later and say..."Wow look what mommy did." Blogging for me created an outlet for me to connect with other moms and hear their survival tips.....and I have greatly missed it.

Turkey Pot Pie from Leftovers

This is a simple recipe for Christmas turkey leftovers. The crust can be made from scratch or you can used pre-made frozen crust for a double crust pie.

INGREDIENTS

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1 tablespoon minced garlic
• 1/3 cup all purpose flour
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1 1/2 cups prepared turkey gravy
• 1/2 cup water
• 1/2 cup milk
• 1 (14 ounce) package frozen mixed vegetables, thawed and drained
• 3 cups cooked turkey, cubed
• salt and ground black pepper to taste (optional)
• 1 pastry for a 10-inch double crust pie

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Happy Holidays from Momma Momma

Caramel-Coconut-Pecan Brownies

When I was growing one of my favorite holiday treats was a "Monster Brownie" that we had every Christmas. I remember that they were so sweet and rich that you couldn't eat a whole one. This recipe is very similar to that holiday treat.....Enjoy

Tip:
To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.

Ingredients

• 4 (1-ounce) unsweetened chocolate baking squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsels
• 2 cups sweetened flaked coconut
• 1 (12-ounce) package semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• 1 (14-ounce) can sweetened condensed milk

Preparation

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans. Drizzle evenly with sweetened condensed milk.

Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.

Be sure to watch for next's weeks Turkey leftover recipe.

Blue Cheese Mashers

This is a great mash potato or sweet potato alternate for you holiday meal.

Ingredients

• 2-1/2 lb. Yukon Gold potatoes, peeled and quartered
• 1/2 cup chopped sweet onion
• 2 Tbsp. minced garlic
• 2 Tbsp. butter
• 1/4 cup dry white wine or reduced-sodium chicken broth
• 1/2 cup whipping cream
• 4 oz. blue cheese, crumbled
• Sliced green onion (optional)

Directions

1. In a 4-quart Dutch oven cook potatoes with 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 minutes or until tender.

2. Meanwhile, in a small saucepan cook onion and garlic in hot butter until onion is tender. Stir in wine. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until reduced to 1/2 cup.

3. Drain potatoes. Mash with a potato masher or beat with an electric mixer on low speed. Add wine mixture, 1/2 teaspoon salt, and 1/4 teaspoon back pepper. Gradually beat in whipping cream to make potato mixture light and fluffy. Fold in blue cheese. Top with green onion. Makes 10 (1/3-cup) servings.

Apple Crandberry Crumble

This dish can be served as a side dish or a desert option. It is quick, easy and delicious.

3 c. chopped, unpared apples
2 c. fresh whole cranberries
1/3 c. white sugar
1/3 c. brown sugar

Stir together in casserole.

TOPPING:

1 stick butter
1/4 c. brown sugar
1/3 c. flour
1/3 c. chopped pecans
1 c. oatmeal

Melt butter in saucepan with other topping ingredients. Spread on top of previous mixture. Bake in 350 degree oven for 45 minutes.