Mormon Life - Thanksgiving tag

Elder Nelson speaks in MTC on Thanksgiving

Mon, 28 Nov 2011 13:29:00 -0700

source: ldschurchnews.com

Mormon Life says: Sometimes I'm jealous of missionaries in the MTC. Speaking on Thanksgiving to a capacity crowd at the Missionary Training Center in Provo, Utah, Elder Russell M. Nelson emphasized a one-word message: Alleluia or Hallelujah.

"It doesn't matter how you spell it," said Elder Nelson of the Quorum of the Twelve. "You are saying, 'Praise to the Lord God Jehovah.'"

Studies show the benefits of being grateful

Fri, 25 Nov 2011 11:56:00 -0700

source: deseretnews.com

Mormon Life says: Grateful people are better rested, are more active, and have better marriages - count me in! Buttery stuffing. Oozing gravy. Creamy mashed potatoes. The traditional Thanksgiving dinner is not for the health- or calorie-conscious. And that's before the pie.

But experts are saying that the sentiment behind our American day of feasting might actually have important benefits to health and wellness. Gratitude, apparently, can make even the most holiday-phobic among us happier, kinder, and less likely to dump cranberry sauce on our siblings' heads.

In time for the season, the New York Times reported some of the benefits of gratitude on minds and bodies based on a number of different studies. The results are impressive.

{LDSL Blog} Our "Thankful" List

Wed, 23 Nov 2011 00:03:00 -0700

by LDS Living Staff
source: MormonLife.com

Mormon Life says: Just a quick list we're sharing with you of the things for which we're grateful during this Thanksgiving season.

After an eventful year, LDS Living is feeling really grateful – and that's a contagious emotion. So we're sharing our thankful list with you:

Erin Hallstrom, Associate Publisher: After dealing with an unexpected medical diagnosis this year, I can unequivocally say I am grateful for good health and a strong body. Our bodies are resilient and can do really hard things. For that (among many other things) I am thankful.

SarahJo Ciotti, Intern: I’m thankful for social media that makes the distances between family and friends seem a little smaller.

Bradley Hayes, Marketing Graphic Artist: I am thankful for good music. Whether playing it on an instrument or listening to it, nothing can melt away my cares the way music can. It invigorates my mind and energizes my soul. 

Kate Ensign-Lewis, Online Editor: I could try to be clever and say that I'm most grateful for a big five-bum kitchen to cook in (which I am grateful for), but this year perhaps more than any other year I am most thankful for family. I look around me and see all the evidence of a blessing for which I waited – a child. And every time I look at my baby's sweet face, or kiss his cheeks, or simply stop to think about him, I can't help feeling overwhelmingly blessed to have been entrusted with him. How sweet it is.

Ruthann Cunningham, Circulation Manager: I’m thankful for the small miracles I see every day when I stop and look up.

Ashley Evanson, Online Editor: Of course I'm grateful for the big things: family, the gospel, my job; but I'm grateful for the not-so-big things, too. For example, my space heater. I would freeze without it. Or butter. Life is better with butter. Oh, and mail – real mail, that is. I love getting letters and magazines in my mailbox; they make me feel special. What would life be without the small stuff?

Jamie Lawson, Managing Editor: After making it through the most difficult year of my life, I can honestly say that I’m thankful for each of the trials I have faced. I am stronger, wiser, more compassionate, and more patient because of them, and I appreciate the personal growth that can come from life’s twists and turns if I am willing to learn.

What are YOU thankful for?

LDS Church expresses gratitude for religious freedom

Tue, 22 Nov 2011 10:20:00 -0700

source: Newsroom.lds.org

Mormon Life says: It's nice to be reminded of this story. They sought to breathe a freer air, To worship God unchain'd — They welcomed pain and danger here, When rights like these were gain'd. —Author Unknown

As the United States celebrates Thanksgiving, citizens across the nation gather with family and friends to commemorate the shared gratitude between the English pilgrims and the local Native Americans. During this season, many recount the history of these English pilgrims.

Persecuted, arrested and fined for their form of Christianity, these so-called separatists fled their beloved mother country to find what the governor of Plymouth, William Bradford, called “freedom of religion for all men.” After a ten-year sojourn in Holland, the separatists prayerfully decided to depart for America.

Thanksgiving and the Mormon migration

Tue, 22 Nov 2011 10:12:00 -0700

source: deseretnews.com

During Thanksgiving time Americans remember the Pilgrims as they celebrated their safe voyage to America and their first harvest in the new land. By eating turkey, mashed potatoes, yams and cranberry sauce Americans remember the Pilgrims' successful harvest.

Only that is completely wrong, according to LDS Church History Museum director Dr. Kurt Graham.

"The main thing to remember is that cranberries weren't cultivated in Massachusetts until the 19th century, so there was no cranberry sauce at the first Thanksgiving," he said. "Lets just make that clear."

How To Show Your Spouse You're Thankful for Them

Tue, 22 Nov 2011 09:51:00 -0700

by Jonathan Swinton, Licensed Marriage and Family Therapist
source: MormonLife.com

Mormon Life says: Are you thankful for your spouse this Thanksgiving season?

As we approach the beginning of the holiday season, I gear up for a busy time of couples counseling. There always seems to be an influx of couples coming to see me for counseling help after Thanksgiving and Christmas. These holidays can test family relationships, strain finances, and highlight the lengthy winter that lies ahead. However, couples can combat some of these tendencies and strengthen their relationships through the holidays. One of the best ways is to help your spouse realize how thankful you are for them.

My family has a ritual at Thanksgiving dinner. We all go around the table saying all the things we are thankful for. This is certainly an uplifting exercise. However, I think couples can take this a step further by actually showing their spouse they are thankful for them. After all, actions do speak louder than words. My father often recounted the wise counsel he received when he was being sealed to my mother. President Lee said to him, "Just because of this ceremony, Heidi will not lose her love for roses or her taste for chocolates." Simple, yet incredibly profound advice. While I am not suggesting that flowers and chocolates are the only key to showing your spouse you love them (though chocolate goes a long way for me), the principle is vital for healthy relationships: you need to keep doing the things that made your spouse fall in love with you. After all, that is who you convinced them you could be.

Too often couples stop doing the things that made them fall in love with each other. Are you guilty of such behavior? What better time to recommit to showing your spouse how much you love them than Thanksgiving. Here are several things you could do to show your thankfulness to your spouse (for a printable list of these ideas visit www.swintoncounseling.com):

-Take her out for a date every week. Take the initiative to find the babysitter.

-Surprise him with a clean house.

-Watch the kids for the afternoon so she can have some time to herself.

-Give him a hug and a kiss each time he leaves or returns home.

-Surprise her by bringing her lunch at work.

-Take care of the kids in the morning so he can sleep in.

-Make her breakfast in bed.

-Take him to his favorite restaurant (even if you don't like it).

-Keep a dry-erase marker in the bathroom and write her notes on the mirror.

-Ask him to tell you about something he cares about.

-Do whatever you used to do when you were courting her.

-Do you have other ideas? Leave a comment below.

Each person may need something different to feel love from his or her spouse. Do you know what would say that to your spouse? If so, do more of it. If not, you may not be showing your spouse how much you love them. This Thanksgiving, will your spouse know how thankful you are to have them? Show them, they will be thankful.

Jonathan Swinton is an LDS Licensed Marriage and Family Therapist. He accepts self and Bishop referrals, and is available to provide marriage and family therapy services and weekend couple retreats to anyone interested. He is also available to speak on marriage or family issues at Relief Society and Ward events. Contact him at Swinton Counseling: 801-647-9951, www.swintoncounseling.com.

{Food Dish} Ultimate Guide: Pumpkin Pie

Mon, 21 Nov 2011 12:42:00 -0700

by Kate Ensign-Lewis
source: MormonLife.com

Mormon Life says: Thanksgiving is nearly here! In honor of the quintessentially harvesty pumpkin pie, check out our guide to some tasty variations.

My family takes pumpkin pie seriously. Since childhood I can remember no less than 10 pumpkin pies each year (and that's a conservatively low number). We eat it for breakfast starting the day before Thanksgiving, and eat it throughout the day (usually while making more pumpkin pie).

In honor of the (arguably) most delicious and most memorable part of Thanksgiving, some delicious variations on the traditional fare:

Pumpkin Cheesecake with Pecan-Gingersnap Crust (Photo from Our Best Bites)

Throwdown Maple Pumpkin Pie with Pecan Streusal (Photo from FoodNetwork.com)

Three-layer Pumpkin Pie

(This NYT recipe is nearly identical to the one my husband's family uses (pictured), except ours doesn't call for brandy. You can omit it. The pie is a "megillah," as my father-in-law famously calls it, but it's worth the effort.)

Triple Chocolate Pumpkin Pie (Photo from Find Your Happiness)

Pumpkin Banana Mousse Tart (Photo from FoodNetwork.com)

Layered Pumpkin Pie Toffee Cheesecake (Photo from Our Best Bites)

Pumpkin Bread Pudding (Photo from Epicurious)

(Wouldn't this be great with pumpkin bread substituted?)

Paula's Pumpkin Gingerbread Trifle (Photo from FoodNetwork.com)

Thanksgiving FHE's

Fri, 18 Nov 2011 13:37:00 -0700

source: sofiasprimaryideas.blogspot.com

Now that the month is almost over... maybe I should post some Thanksgiving FHE ideas.... ugh, real slick Sofia. Thanks.

This is one of my absolute favorites because I really get to see what my children have learned Gospel wise and what some of their favorite scripture stories of the moment are.

{Food Dish} Herbed Cornbread, Bacon, Cheese, and Wild Rice Stuffing

Wed, 09 Nov 2011 11:14:00 -0700

by Kate Ensign-Lewis
source: MormonLife.com

Mormon Life says: A recipe for delicious and easy Thanksgiving stuffing, made by dressing up store-bought mixes. (Take our poll and tell us your favorite part of the feast!)

Stuffing is a fairly recent favorite of mine. Previously I dismissed it as soggy and weird, but in the past few Thanksgivings, I’ve come to appreciate the delicious marriage of bread and herbs.

And last Thanksgiving, I discovered a delicious version. My Aunt Louann’s stuffing. Just thinking about it makes my mouth water.

It’s fairly simple—just dress up a few boxes of Mrs. Cubbison’s Stuffing. But the flavors are anything but simple. With complementing additions of bacon, cheddar cheese, and a little wild rice, it has great texture and unique flavors that make it a party in your mouth. With her permission, I share it here:

Herbed Cornbread, Bacon, Cheese, and Wild Rice Stuffing
AKA Aunt Louann’s Stuffing
(Enough for 20-pound bird or 2 9x13 pans)

½ pound bacon, chopped into small pieces
2 cups chopped onion
1 1/2 cups chopped celery
1 box Mrs. Cubbison’s Cube Stuffing
1 box Mrs. Cubbison’s Cornbread Stuffing
1 box Mrs. Cubbison’s Classic Stuffing
2 ¼ cups butter
4 cups broth
1 cup cooked wild rice (or 1 packet of Uncle Ben’s Long Grain & Wild Ready Rice)
1 ½ cups cubed cheddar cheese (1/4” cubes)

1. Fry bacon in large saucepan until done. Use slotted spoon to remove bacon onto paper towel. Reserve drippings.
2. Saute vegetables in bacon drippings and ½ cup butter until transparent. Combine vegetables with stuffing.
3. Melt remaining butter and pour over stuffing mix. Pour broth over stuffing mix.
4. Add cooked wild rice and cheddar cheese and combine carefully. Stuff in bird immediately before roasting, or cook in casserole dish according to box instructions.

Notes:

(1) You can also use 2 of the 3 stuffing mixes instead of all three; adjust butter and liquid accordingly, using the preparation instructions as a guide.

(2) If stuffing in a bird, decrease the liquid amount to 3 cups or so.

(3) You can also increase butter to as much as 3 cups; liquid should be decreased accordingly.

(4) Finally, increase the bacon to 1 pound for even larger recipes.

Enjoy!

Roast Beast!

Sat, 18 Dec 2010 00:06:00 -0700

by LDS Living staff
source: MormonLife.com

Mormon Life says: Recipes for all your Christmas roast beasts. "And he brought back the toys! And the food for the feast!
And he...HE HIMSELF...!
The Grinch carved the roast beast!"

~Dr. Seuss, How the Grinch Stole Christmas

Next week for Christmas families will be cooking up a delicious roast beast for the dinner table. As a child I wondered what animal Dr. Seuss was talking about when he wrote “roast beast,” but now as an adult I see the genius in his words!

Whether your preference is turkey, ham, hen, or goose, here are some yummy recipes for all of the Christmas roast beasts.

Chicken
Roasted Cornish Game Hens with a Lemon-Garlic-Parsley Marinade

Turkey
Spice-Rubbed Roast Turkey

Roast Beef
Pot Roast with Rosemary and Garlic

Ham
Coca Cola-Glazed Ham

Goose
Stuffed Goose with Caraway and Apples

Cook It Forward

Wed, 01 Dec 2010 00:01:00 -0700

by LDS Living staff
source: MormonLife.com

Mormon Life says: The holidays are a time for good company and good food. But cooking nonstop for a special occasion can be a long, tiring, and stressful process. We’re going to get you through that holiday meal without a hitch. Just follow this plan and these make-ahead recipes so that when the big day comes, you can relax and enjoy the festivities with the rest of your friends and family. The Menu

This menu will serve ten to twelve people and includes two appetizers, five side dishes, plus gravy, a frozen fruit salad, rolls, and three delicious desserts:

— Pineapple Cheese Ball and Crackers
— Carrot and Apple Soup
— Perfectly Lemon Green Beans
— Sweet Maple Potatoes
— Mashed Potatoes
— Turkey Gravy
— Simple Stuffing
— Creamed Spinach Gratin
— Frozen Cranberry Raspberry Fruit Salad
— Buttermilk Dinner Rolls
— Hot Apple Cake with Caramel Pecan Sauce
— Pumpkin Ice Cream Pie with Butterscotch Sauce
— Pecan Pie

Three weeks before . . .

Making your meal ahead of time will require quite a bit of your freezer space. Organize your freezer to make room for two cheese balls, a large container of soup, another container of stuffing, the rolls, one cake, and two pies. Next week you’ll need to have additional room for three casserole dishes or six large Ziploc bags, a container of gravy, and a 12-cup muffin pan, so allow for that now, too, if you can. Next, make a list of every ingredient you need, including drinks or mixes, cranberry sauce, butter, and honey. Everything on this list is either nonperishable or will be frozen in the next week. Compare the list to what you have on hand so you will know what you need to purchase. The only exceptions are the fresh green beans, lettuce leaves, and the turkey—you’ll wait until later to pick those up. Set aside some time this week to make the following menu items: the Pineapple Cheese Ball, Carrot and Apple Soup, Simple Stuffing, Buttermilk Dinner Rolls, Hot Apple Cake, Pumpkin Ice Cream Pie, and the Pecan Pie (recipes to follow).

Start with the dough for the Buttermilk Dinner Rolls and let it rise while you prepare the cheese ball, soup, and stuffing. Roll out the rolls and let them rise again while preparing the apple cake, ice cream pie, and the pecan pie. (The apple cake and the ice cream pie are both served with sauces, but you won’t make them until the day before the dinner is served.) Bake the rolls last and let them cool before freezing. Now, your kitchen is going
to smell absolutely delicious, so you might want to double the recipe for the rolls so that
you have some to eat right away.

Buttermilk Dinner Rolls

— 1/4 cup warm water (105 – 115° F)
— 1 (1/4 oz.) package active dry yeast
— 1 tbsp honey
— 2 tsp salt
— 3 1/2 cups flour
— 1 cup whole buttermilk at room temperature
— 1/4 cup unsalted butter, melted
— 1 egg yolk lightly beaten with 1tbsp water

Stir together water, yeast, and honey in a small bowl and let stand 5 minutes or until foamy. (This is the most important part, so if it doesn’t foam, start over.) Mix salt and 3 cups flour. Add yeast mixture, buttermilk, and butter, stirring until dough is soft and sticky. Knead dough 6–10 minutes on floured surface, adding just enough extra flour to keep it from sticking. When dough is smooth and elastic, form into a ball and put in an extra large, oiled bowl, turning to coat. Cover and let rise 1 – 1-1/2 hours or until doubled.

On a lightly floured surface, knead dough several times to remove air. Roll out and cut into 18 short rectangles. Brush with melted butter and fold over once, Parker House style. Place rolls 1 inch apart on a baking sheet. Cover loosely with kitchen towel and let rolls rise again until doubled, 1 – 1-1/2 hours. Preheat oven to 375° F. Brush rolls lightly with egg yolk and water mixture. Bake until rolls are golden brown and sound hollow when tapped on bottom, 15 minutes. Cool completely, wrap in heavy-duty foil, and freeze. The day of, thaw and reheat (still wrapped) at 350° F for 12 minutes or until warm.

Pineapple Cheese Ball

— 2 (8 oz.) packages cream cheese, softened
— 1 (20 oz.) can crushed pineapple, drained well
— 2 tbsp finely chopped green onions
— 4 tbsp chopped green bell pepper
— 1 tbsp seasoned salt
— 1 cup chopped pecans
— crackers

Mix cream cheese, pineapple, onions, bell pepper, and salt. Shape into 2 balls, cover, and freeze. On the day before, remove ball from freezer and allow it to thaw. Reshape and roll in chopped pecans. Cover and refrigerate. Serve with crackers.

Carrot and Apple Soup

— 3 tbsp margarine or butter
— 2 onions, finely chopped
— 5 medium apples (Golden Delicious recommended), peeled, cored, and chopped
— 2-1/2 pounds carrots, peeled and chopped
— 3 cans (14 oz.) chicken or vegetable broth
— 2 tbsp sugar
— 2 tsp salt
— 2 tsp fresh ginger, peeled and grated
— 3 cups water
Optional Garnish:
— half-and-half or heavy cream
— fresh chives

In a 5-quart Dutch oven or pot, melt butter over medium heat. Saute’ onion until tender and golden. Stir in apples, carrots, broth, sugar, salt, ginger, and water. Heat to boiling. Reduce heat to simmer, cover and simmer 20 minutes or until the carrots are tender. Puree the mixture with a hand blender until smooth. Freeze. On the day before, move the soup to the refrigerator to thaw. On the day of, reheat and serve with a swirl of half-and-half or heavy cream. Garnish with fresh chives.

Simple Stuffing

— 4 quarts bread cubes
— 1 tbsp salt
— 2 tsp poultry seasoning
— 1/2 tsp ground pepper
— 1/4 tsp crushed sage leaves
— 1/4 tsp crushed thyme leaves
— 1 cup butter or margarine
— 2 cups chopped celery
— 2 cups chopped onion
— 2 cups chicken broth
— optional: 1/2 cup dried cranberries

Blend the bread cubes and seasonings, set aside. Saute’ celery and onion in butter over low heat until golden. Add the celery-onion mixture. Toss lightly, then pour broth over and stir to blend. Add more seasonings and the cranberries, if desired. Freeze up to 3 weeks. The day before, remove from freezer and allow up to 3 hours to thaw. The night before, stuff the turkey. You can also bake in greased loaf pans for about 1 hour, basting occasionally with turkey drippings.

Hot Apple Cake with Carmel Pecan Sauce

Cake:
— 2 sticks butter, softened
— 1 cup sugar
— 2 eggs
— 1-1/2 cups flour
— 1 tsp ground cinnamon
— 1/4 tsp ground nutmeg
— 1 tsp baking soda
— 3 medium Granny Smith apples, peeled,
cored and finely chopped
— 1/2 cup chopped pecans
— 2 tsp vanilla
— optional: vanilla ice cream
Caramel Sauce (to be prepared THE WEEK BEFORE serving):
— 4 tbsp butter
— 1/2 cup pecan halves
— 1 cup light brown sugar
— 1 cup whipping cream

Preheat the oven to 350° F. Beat the butter and sugar in a large bowl until light and fluffy. Beat in eggs until well blended. Add flour, spices, and baking soda and beat until just mixed. Mix in the apples, nuts, and vanilla. Spoon batter into greased 9-inch cake pan. Bake for 35 – 40 minutes. Remove to rack to cool. Freeze the cake when cooled, up to one month.

For the caramel sauce, melt butter in a medium saucepan. Add pecan halves. Add brown sugar and whipping cream, and cook, stirring constantly, until sauce boils and sugar dissolves. Refrigerate for up to a week. THE DAY BEFORE, let cake thaw in refrigerator overnight. The day of, reheat at 350° F for 10 minutes. Warm caramel sauce in saucepan, stirring constantly. Do not boil. Place a slice of warm cake onto dessert plate with one scoop vanilla ice cream, if desired, and drizzle everything with sauce.

Pumpkin Ice Cream Pie with Butterscotch Sauce

Graham Cracker Crust:
— 1 stick melted butter
— 6 tbsp sugar
— 2 cups graham cracker crumbs
— 1/2 tsp ground cinnamon
Pie:
— 1 (16 oz.) can pumpkin puree
— 1 tsp ground cinnamon
— 3/4 tsp ground nutmeg
— 1 tsp ground ginger
— 1/8 tsp ground cloves
— 2/3 cup brown sugar
— 3 pints vanilla ice cream
Butterscotch Sauce (to be prepared THE WEEK BEFORE serving):
— 4 tbsp butter
— 1 cup dark brown sugar
— 1 cup cream

Mix ingredients for crust and pat firmly in glass pie dish. Put in freezer. Cook the pumpkin, seasonings, and sugar over low heat until sugar dissolves and the puree thickens. Refrigerate until cool. Soften 2 of the 3 pints of ice cream and beat it with the pumpkin mixture. Spread evenly over frozen pie crust. Freeze at least 2 hours. Soften remaining ice cream and spread over pumpkin mixture and return it to the freezer. Wrap and freeze for up to 1 month. In a small saucepan, melt butter and add brown sugar. Add cream and stir until the sauce boils. Remove from heat. Refrigerate until ready to use, then warm before serving over pie.

Pecan Pie

Pie Crust:
— 2 cups flour
— 1 tsp salt
— 2/3 cups shortening
— 5 – 7 tbsp cold water
Pie filling:
— 1 cup light corn syrup
— 3/4 cup sugar
— 3 eggs, slightly beaten
— 1/8 tsp salt
— 1 tsp vanilla
— 2 tbsp melted butter
— 1 tbsp vinegar
— 2 cups chopped pecans

Sift flour and salt together. Cut in shortening with pastry blender until pieces are small. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork and push to side of bowl. Repeat until everything is moistened. Form into a ball. Divide into 2 balls. Flatten on flour surface and push 3 times with hands. Wrap in plastic wrap and refrigerate while preparing pie filling. Mix all pie filling ingredients together. Set aside.

Remove crust dough from refrigerator and roll from center to edge till 1/8 inch thick. Place in pie plate. This recipe makes 2 pie crusts, so freeze one for later or use it as a backup. Pour pie filling in the prepared pie crust. Pour pecans over the mixture. Bake at 425° F for 60 – 70 minutes. After about 30 minutes, cover edges of pie with aluminum foil strips to keep the crust from burning. Be careful not to spill the filling—it is still liquid, and very hot. When a knife inserted comes out clean, the pie is done. Allow to cool, then freeze up to 3 weeks. Thaw to room temperature and serve.

Two weeks before . . .

This week’s cooking will be even easier than last week’s. By the end, you’ll have the sweet potatoes, mashed potatoes, gravy, spinach gratin, and fruit salad added to your freezer. Start by heating the oven to 375° F and placing a tray of 6 turkey wings on the bottom rack of the oven, and the potatoes and sweet potatoes on the top rack for about for 1 – 1-1/2 hours (see recipes below). While those are baking, prepare the Creamed Spinach Gratin and then the Frozen Cranberry Raspberry Salad. When the wings are finished, prepare the gravy and let simmer while preparing the potatoes and sweet potatoes. Finish the gravy, throw everything in the freezer, and you’re done for another week! Here are the recipes you’ll need:

Creamed Spinach Gratin

— 1 clove garlic, halved
— 2 tbsp unsalted butter
— 5 shallots, thinly sliced crosswise
— 5 (10 oz.) bags frozen spinach, thawed
— 8 oz. cream cheese, at room temperature
— 1 cup heavy cream
— 1 cup whole milk
— 1 cup grated Swiss cheese
— 1 tsp kosher salt
— 1/2 tsp black pepper
— 1 tsp ground nutmeg

Rub the sides and bottom of an 8-inch greased baking dish with garlic. In a skillet, melt 2 tablespoons butter over medium heat. Add the shallots and cook until softened (approximately 5 – 7 minutes). Set aside. Drain spinach well, squeezing to remove any excess liquid. In a large bowl, combine spinach, cream cheese, heavy cream, milk, Swiss cheese, salt, pepper, nutmeg, and shallots. Transfer gratin to baking dish and freeze.

ON THE DAY BEFORE, move the dish to the refrigerator to thaw. THE DAY OF, bake uncovered at 375° F for about 1 hour, or until lightly golden.

Frozen Cranberry Raspberry Salad

— 1/2 cup boiling water
— 1 (3 oz.) package raspberry gelatin
— 1 (10 oz.) package frozen raspberries (with sugar), thawed
— 1 (8 oz.) package cream cheese
— 1 cup sour cream
— 1 (16 oz.) can whole berry cranberry sauce
— green lettuce leaves for presentation

Pour boiling water on gelatin in large bowl. Stir in raspberries (with syrup). Mix remaining ingredients. Stir into gelatin mixture. (Mixture may be lumpy.) Pour into a 9 x 13-inch dish or divide into a 12-cup muffin pan (without paper baking cups). Cover tightly with plastic wrap and freeze up to 2 months.

To serve, cut into squares or remove from muffin pan (with the bottom of the pan dipped in a little hot water) and place frozen on green lettuce leaves.

Turkey Gravy

— 6 turkey wings
— 2 medium onions, peeled and quartered
— 1 cup water
— 2 quarts chicken broth, divided
— 1/2 tsp dr ied thyme
— 3/4 cups chopped carrots
— 3/4 cup all-purpose flour
— 2 tbsp butter
— 1/4 tsp ground black pepper

Preheat oven to 375° F. Place a single layer of turkey wings in a large roasting pan. Spread onions on top of the wings. Roast for 1 hour and 15 minutes, or until wings are brown. Remove and place in a large pot. Add water to the roasting pan and stir, scraping up the juices on the bottom of the pan. Pour the water from the pan into the pot with the wings and onions. Stir 6 cups broth, carrots, and thyme into the pot. Bring to a boil. Reduce to medium-low and simmer uncovered for 1-1/2 hours.

Remove wings. When cooled, pull off the skin and meat. (Meat can be used for lunches or dinners.) Strain the contents of the pot into a 3-quart saucepan. Discard the vegetables
and skim the fat off the liquid. Bring the contents of the pot to a gentle boil. In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth. Simmer 3 – 4 minutes or until the gravy has thickened. Pour into containers and freeze. Reheat when ready to serve.

Sweet Maple Potatoes

— 6 large sweet potatoes, unpeeled and pricked with a fork
— 1/2 cup maple syrup
— 5 tbsp unsalted butter, at room temperature
— 1 cup sour cream
— 1/2 tsp salt
— 1/4 tsp ground nutmeg

Bake sweet potatoes at 375° F for 1 – 1-1/2 hours, or until softened, and let cool. Scoop the flesh into a bowl and discard the skins. Mash and put in freezer bags and freeze for up to two weeks. THE DAY BEFORE, thaw sweet potatoes, put in mixing bowl, and add the maple syrup (to taste), butter, and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with salt and nutmeg. Place in casserole dish and refrigerate for no more than 24 hours. THE DAY OF, bake at 400° F for 30 – 40 minutes.

Double Cream Mashed Potatoes

— 10 large potatoes, unpeeled and pricked with a fork
— 2 (3 oz.) packages cream cheese
— 8 oz. sour cream
— 1/2 cup milk
— 2 tsp garlic or onion salt
— ground pepper to taste

Bake potatoes at 375° F for 1 – 1-1/2 hours, or until softened, and let cool. Decide if you want to include the skins in the dish or discard them. Mash potatoes and combine all ingredients. Cover and freeze in a casserole dish. THE DAY BEFORE, remove to the refrigerator. THE DAY OF, cover with foil and bake at 325° F for 30 – 40 minutes.

One week before . . .

All you have to do this week is get the turkey and prepare the dessert sauces. These will
be refrigerated, not frozen. Also, make sure the tablecloth you’re going to use is clean,
that you have all the fl atware, silverware, and glasses you will need, and that any table decorations are ready to go.

Three days before . . .

Move the turkey to the refrigerator to thaw and purchase the green beans and lettuce.

The day before . . .

First thing in the morning set the sweet potatoes on the counter to thaw. Then move the
cheese balls, the soup, mashed potatoes, gravy, stuffing, gratin, and apple cake to the
refrigerator. Leave the fruit salad, rolls, and ice cream pie in the freezer. Prepare the green beans and refrigerate.  

Perfectly Lemon Green Beans

— 2-1/2 pounds fresh green beans, trimmed
— 4 tbsp butter
— 6 tbsp slivered almonds
— 2 tbsp lemon juice (or to taste)
— 1/4 tsp salt
— 1/8 tsp pepper

Cook green beans in boiling salted water 5 – 7 minutes or until crisp-tender. Plunge beans in ice water to stop the cooking process; set aside. Melt the butter in the same saucepan; stir in the almonds. Cook over low heat for 2 minutes, or until the almonds are very light brown. Stir in the lemon juice, salt, and pepper. Drain the now-cooled green beans thoroughly, shaking off any excess water. Put the beans in a microwave-proof casserole or serving dish, pour the lemon butter mixture over them and toss to coat. Cover and refrigerate until just before it is time to serve the meal. Reheat the beans by microwaving them on high for 4 – 6 minutes, or until they are heated through and thoroughly cooked. Toss the green beans with the lemon butter again to distribute it evenly over the beans before serving.

After cooking the green beans . . .

Make up the Sweet Maple Potatoes and refrigerate. And just before you go to bed, stuff the turkey and move the pecan pie to the counter. Today you may also want to iron the tablecloth and set the table. Depending on what time the meal will be served, you may want to start the turkey early in the morning, even 3:00 or 4:00 a.m., so don’t forget to set your alarm clock. You’ll want to leave the oven available about two hours before the meal for reheating and last-minute preparations.

The day of . . .

First thing in the morning, remove the rolls from the freezer and let thaw and rise in a
warm place. Set the cheese balls out on the table to soften, but keep covered. After the turkey is removed from the oven, allow it to sit at least twenty minutes before cutting to let the juices settle into the meat. Cut the turkey if you so choose. One and a half hours before the meal, begin reheating the Creamed Spinach Gratin. One hour before, reheat the Double Cream Mashed Potatoes and Sweet Maple Potatoes. Remove everything from the oven when finished and cook the rolls beginning thirty minutes before dinner. Right after you put the rolls in, beginning reheating the soup and the gravy on the stove. Remove the rolls after they’re done, cover, and set on the table. Return the gratin, the potatoes, and the sweet potatoes to the oven and keep only on warm—do not continue cooking.

Remove the frozen salad from the freezer, place on individual serving dishes, and set on the table. Set the turkey and stuffi ng on the table. Five minutes before dinner, reheat the
green beans in the microwave. Keep everything else warm until the cheese balls and
soup have been eaten. Move the gratin, potatoes, gravy, sweet potatoes, and green beans
to the table and enjoy dinner!

Some people need a little bit of time after the holiday meal before they are ready for
dessert, so don’t worry about reheating the Hot Apple Cake, setting out the Pumpkin Ice
Cream Pie to soften, and reheating the sauces until after dinner.

Savvy Christmas Shopping: Cyber Monday

Sat, 27 Nov 2010 00:06:00 -0700

by Jamie Cline
source: MormonLife.com

Mormon Life says: It’s been said, “Christmas is a race to see which gives out first: your money or your feet.” With computer-enhanced living, we are given the option of shopping online—saving your feet—but does it really save your money? There are a few things to carefully consider before clicking. Cyber Monday

Cyber Monday refers to the Monday following Thanksgiving, a day that many online retailers report a significant increase in sales. (One theory is that people are back at work but are Christmas shopping from their computers, but now there are just as many online deals on Cyber Monday to attract shoppers as there are on Black Friday.) A few simple methods will help you enjoy the perks—access to several shops at once, lower prices, specialty items—over the perils of online shopping.

Do Your Homework

Unlike stores, which we can usually count on to give reliable service, online stores can be tricky. Without a physical location, it can be harder to track down a representative if you have a concern.

Read up on the store before buying. Some online stores are trusted because we are already familiar with them, like amazon.com or overstock.com. But with smaller companies it is better to read reviews and ratings first and make sure there is contact information in case there is a problem with your purchase.

Carefully read return policies. Understanding a store’s return policy can make all the difference in a good shopping experience. The policy should be posted clearly on their website; if you have any questions you should contact the company by e-mail or phone. Check if the store will offer a refund, not just an exchange, for an item that you return. Also, find out if they pay the shipping charges for returns—if this isn’t their policy, think twice about buying something that might need to be exchanged, like clothes.

Exclusive Online Offers

Many shopping websites offer exclusive deals to attract the customers that would otherwise be hitting their local malls. On Thanksgiving night, keep your eyes open for “Night Owl Offers”—the online version of Early Bird Specials that entice you to start shopping even before Black Friday begins. Because online companies don’t have as many overhead costs, they are able to price their items lower than most stores.

By subscribing to a favorite store’s newsletter, you can also receive special previews of sales and extra coupons. If you are looking for coupons for several stores, you might want to look at websites like currentcodes.com. These sites will give you special codes to enter into the website as you make your purchase, codes which can offer anything from discounts on products to free shipping. They also offer online coupons that can sometimes be used online and in stores.

Side by Side

Don’t just fill up your shopping cart with the first “good deal” that you see. One website might offer the item for a lower price but charge a shipping fee, while another might have the same item for more but with free shipping. Some websites provide price comparisons (like shopping.com and shopzilla.com), but make sure you factor in all costs (like service fees and shipping). Also, buying at a company that doesn’t have a physical location in your state means that you avoid paying sales tax and can save 6 to 8 percent!

Escape Daunting Delivery Fees

When shopping online, people often think they’ve found a great deal—until confronted with that final page that tells them the shipping costs. However, during the holidays many companies offer attractive free shipping offers; find out how to qualify. And make sure you know all the products you want from a store before you buy! Especially at stores that have a flat shipping rate, like gap.com, it can be expensive and frustrating to make more than one order.

Pay close attention to shipping policies. Most online stores will tell you the date for the last day to use standard shipping and still have the item arrive before Christmas. If you’ve missed the date, check out our ideas for last-minute shoppers!

*Do you know of any helpful Cyber Monday tips? Leave a comment below.

Thanksgiving tips, tricks and testimonies of Apostles

Tue, 23 Nov 2010 09:38:00 -0700

source: MormonTimes.com

I’m grateful for blogs that teach me, inspire me and surprise me pretty much daily.

I’m grateful for virtual friends who have become real friends.

I’m grateful for the ease of finding tips, tricks and tidbits for my Thanksgiving table and share a few today.

And I’m grateful for online Thanksgiving testimonies, some of which are linked below, that allow me to share in others' gratitude and remind me of my own.

Thanksgiving tips: There are so many great Thanksgiving recipes and crafts in the Bloggernacle, found with a few clicks of Google searching “Thanksgiving” and “LDS.” But I found this blog full of “Thanksgiving tips” a great place to start. It highlights links to some of these cooks’ favorite recipes, including a delectable-looking Cran-apple Torte. Or, “Want to try a yummy traditional Thanksgiving recipe- straight from the pilgrims themselves?” Then you need to click into this blog for a recipe for “17th Century Succotash.” Impress your guests with something both authentic and delicious!

Savvy Christmas Shopping: Black Friday

Tue, 23 Nov 2010 00:09:00 -0700

by Jamie Cline
source: MormonLife.com

Mormon Life says: Nowadays we can usually pick our poison when it comes to Christmas shopping—online or in the store. There are advantages and disadvantages to both; however, knowing the pros, cons, and some tricks ahead of time will help you make the most of holiday shopping. Black Friday
Many people think the name “Black Friday” comes from the un-Christmas-like spirit that fills shoppers on this crazy day. Or maybe it’s from the black eye you might get from picking up the last hot-ticket item. In truth, the name refers to the phrase “in the black”—many retailers make or break their yearly sales goals between Thanksgiving and Christmas. Either way, we all know how insane the day after Thanksgiving can be.

Checking It Twice
Make a list beforehand of who you want to buy for and what you want to buy for them, even if it is just a general idea. This doesn’t have to be set in stone—certainly you can still pick up “the perfect gift” if it is sitting on the shelf waiting for you. But creating even a rough list can keep your shopping trip more orderly and help you stick to your budget.

Preparation Makes Perfect
Plan for someone (a spouse, friend, or a sitter) to watch your kids on the big day. Children tire of shopping fast, especially if they have to wake up at five in the morning. Do everyone a favor and leave them at home. If you have to hire someone, think of all the money that you save by not wasting time, energy, and the great expense of multiple Kid’s Meals.

Ready, Set . . . Research
Before you start chasing those Early Bird Specials, research the make and brand of the items you want to buy. Some retailers will put low-end items at a really low price so that you think you are getting a great deal. Don’t fall for it! The money that you save now won’t be worth the price you pay later to replace your low-quality item. Check the reviews of people who bought the same item—if they take enough time to comment on the item, it is probably worth reading.

Get even more prepared by checking out the newspaper ads during your turkey stupor. You don’t want to miss the best sale! Pay special attention to information about when specials start and when they end.

Many stores also have a price-matching policy. If you find an ad for a higher price at one store, you can usually show them their competitor’s lower-priced ad and they will give you the same low price. If you plan this out in advance, it can cut down on how many stores you need to visit.

The Early Bird Gets the Worm
Being early is key—most doorbuster sales are limited, so you need to be one of the first people in line if you have your heart set on that particular deal. Don’t be surprised when you get to the store at 11 A.M. and the item is either sold out or listed at a higher price.

Keep Them In Mind
While shopping, try to think about who you are buying these gifts for. It’s the light at the end of the tunnel. Remember, the entire reason you are at Best Buy, waiting in line at five in the morning, is to share the joy of Christmas (hopefully). Keeping those loved ones in mind may be difficult while you’re continually shoved by crazed shoppers, but at least you will have some internal peace.

Make sure to visit us again this Saturday for our tips on how to navigate Cyber Monday.

*Do you have any Black Friday shopping tips or stories? Leave a comment below.

Weekend Craft: Autumn Napkin Rings & Place Settings

Sat, 20 Nov 2010 00:05:00 -0700

by Oh My Crafts
source: MormonLife.com

Mormon Life says: Dress up your Thanksgiving dinner with these three easy place cards and napkin ring. While the turkey is in the oven cooking slowly for that nice golden brown surface, and while the kids are playing in the annual family Thanksgiving Bowl football game, you can make use of this time for yourself. With just a few supplies and these easy instructions, you can dress up your Thanksgiving dinner table setting and give it that special “personalized” feeling for all to enjoy.

So grab your supplies and let’s get started!

Supplies Needed:

Paper trimmer
Scissors
Paper piercer
Jenni Bowlin Brown sugar ink pad
We R Memory Keepers Scrapbook pad – Maple Grove
Brown 1/8” brads
Brown ¼” gros grain ribbon

*To purchase the supplies for this craft go to ohmycrafts.com.

Leaf Tree Place Card:

1. Trim base of place card 3” x 4 ½” from brown leaf tree paper. Fold in half. Ink edges with brown ink. Set aside for assembly.

2. Trim white name plate 2 ½ x 1 ¾”. Ink edges and corners. Set aside for assembly.

3. Trim gold stripe with white dash from strip paper. Trim a 3” inch piece. Ink edges and set aside for assembly.

4. Trim small brown maple leaf from multi leaf page. Ink edges and set aside for assembly.

5. Adhere gold strip to base of card approximately ¾” up from bottom of card. Adhere name plate centered on front side of tree paper. Adhere brown leaf in right bottom corner of name plate.

6. Pierce 2 holes in gold strip next to name plate and attach brown brads.

Stripe Acorn Place Card:

1. Trim base of place card 3” x 4 ½” from muliti stripe paper. Fold in half. Ink edges with brown ink. Set aside for assembly.

2. Trim white name plate 2 ½ x 1 ¾”. Ink edges and corners. Set aside for assembly.

3. Trim orange leaf paper 3 x ¼”, ink edges and set aside for assembly.

4. Trim acorn from multi leaf page, ink edges and set aside for assembly.

5. Center nameplate and adhere to base. Adhere orange leaf strip ¾” up from bottom. Adhere acorn in right bottom corner of name plate.

6. Pierce 2 holes horizontally in orange leaf strip approximately ¼” from left edge and attach brown brads.

Yellow Argyle Place Card:

1. Trim base of place card 3” x 4 ½” from yellow argyle paper. Fold in half. Ink edges with brown ink. Set aside for assembly.

2. Trim white name plate 2 ½ x 1 ¾”. Ink edges and corners. Set aside for assembly.

3. Trim gold stripe with white dash from strip paper. Trim a 3” inch piece. Ink edges and set aside for assembly.

4. Trim narrow brown/cream stripe from strip paper. Trim a 3” inch piece. Ink edges and set aside for assembly.

5. Trim red oak leaf from multi leaf page, ink edges and set aside for assembly.

6. Adhere brown strip vertically ¼” from left edge. Adhere nameplate centered next to the brown strip. Adhere red oak leaf in left corner so that it overhangs edge slighty.

7. Pierce 2 holes right of red leaf and attach brown brads.

Napkin Ring:

1. Cut one strip 2 x 12” of large multi colored flower paper, ink edges.

2. Cut one strip 1 x 12” of orange polka dot paper, ink edges.

3. Cut in half for 2 napkins rings.

4. Form circle the size needed for ring and trim off rest.

5. Wrap brown ribbon around ring and knot.

Optional embellishment:

1. Cut metal leaf from glue foil metal square using Sizzix tattered leaves die. (need a die cutting machine)

2. Turn leaf over and draw veins in with a pencil.

3. Slide under knot and shape to napkin.

Scents of the Season

Sat, 20 Nov 2010 00:02:00 -0700

by Kaela Worthen
source: MormonLife.com

Mormon Life says: Fill your home with the scents of the holidays. The autumn and winter seasons are defined by the luscious barrage upon the senses we all experience: the vibrant gold, orange and red hues of the leaves exchanging their wardrobe and the delicious crunch as you stomp through them on the sidewalk, the glistening rainbow reflecting off freshly fallen snow, and the Christmas music that flows from every home and store and radio station around.

But one of those senses that most brings the season alive is the smell. The scents of the season can bring back memories of childhood holidays and melt away the stresses that often accompany hectic family gatherings and last-minute shopping.

Follow some of these suggestions to fill your home with the scents of the holidays:

Hot mulled cider. Pour apple cider or apple juice onto the stove and add a half cup of brown sugar, 1 teaspoon whole cloves, 1 teaspoon whole allspice, and 3 cinnamon sticks to the pot. Bring to a boil, then lower and let simmer on the stove. You can also add slices of lemon or oranges, or zest their peels into the mix. If you are going to be using the cider as more than an air freshener, you’ll want to combine the seasonings in cheesecloth and tie them into a bag so that you can remove them for drinking.

Candles, melters, diffusers. Candles are available in almost every scent available. Salt City Candles has a special holiday line including scents such as candy cane, autumn cottage, Christmas Eve, gingerbread, holly berry, peppermint bark, pumpkin spice, and more. They also have votives, wax tiles and bricks, diffusers, car fresheners, and aerosol sprays. This can often be the easiest approach to dispersing delicious aromas throughout your home.

Trimmed pine boughs. When you get your Christmas tree, you often have to trim the bottom branches to make it fit in the tree stand. By distributing these branches throughout the house, you’ll also spread the fresh smell. You can arrange them around a nativity set, across the fireplace mantel, or even weave them into a wreath with ribbons and berries.

Potpourri. Get the kids involved with this eye- and nose-friendly addition to your home. Take a walk and gather fall items such as pine needles, cedar bark, acorn caps, or walnuts. To make sure you don’t bring insects home as well, sealing them in a plastic bag in the freezer for a week or two will alleviate this problem. In a paper bag, combine six cinnamon sticks, six whole nutmegs, and a half cup of cloves. Tape it shut and allow your children to smash it with a hammer to blend them. Dry orange peels from the plentiful Christmas oranges that abound this season. Then combine 10 cups of autumn supplies with 2 cups each of the spice blend and dried orange peels. After mixing the ingredients thoroughly, store the potpourri in a tightly sealed container for two to four weeks so the fragrance can strengthen, shaking it once a day. Then divide the potpourri into jars and decorate with ribbons to distribute throughout the house or share with friends as gifts.

*What scents remind you of the holidays? Leave a comment below.

10 holiday help(h)er tips for husbands and dads

Wed, 17 Nov 2010 10:11:00 -0700

source: MormonTimes.com

Maybe I'm alone, but I find it impossible to believe we're staring the holidays right in the face. How did this happen? Looking at my November and December calendars has me feeling like a reindeer in the headlights.

Yesterday I was taking my kids to the pool, fixing a flat tire on my go-kart and taking out a loan to treat my family to popcorn, Milk Duds and another animated blockbuster with talking reptiles.

Then, all of a sudden, it's time to bundle up for school choir concerts, office parties and church potlucks. Or, as I like to call them, pot-not-so-luckies.

Fight as I might, it is indisputable that Christmas will come, the calendar will turn to 2011, and I will ask each of these questions: "What time is that dinner again? Is there leftover fudge? Hey, who hid my favorite tie, the one that plays 'Jungle Bell Rock' when you squeeze Rudolph's nose?"

Thanksgiving Tree

Tue, 16 Nov 2010 10:22:00 -0700

source: ldsactivitydayideas.blogspot.com/

Yesterday we did a really fun activity that the girls loved! We made thankful trees! It was so much fun! I printed them off here!

http://www.sundayschoolkids.com/activities-thanksgiving-tree-instru.htm

I printed them off on cardstock! with leaves of different colors! and we talked about "gratitude" and being thankful! I based it on President Monsons talk.

Thanksgiving Daily (Mormon Messages)

Mon, 15 Nov 2010 11:45:00 -0700

source: Newsroom.lds.org

Thankful Jar

Sat, 13 Nov 2010 00:00:00 -0700

by LDS Living staff
source: MormonLife.com

Mormon Life says: “Most human beings have an almost infinite capacity for taking things for granted.” ~Aldous Huxley Sometimes it feels like the two least-used words in the English language are "thank you." It's sad how busy we get and easily forget to be thankful. But that can change!

In General Conference this past October, President Monson taught:

"A grateful heart, then, comes through expressing gratitude to our Heavenly Father for His blessings and to those around us for all that they bring into our lives. This requires conscious effort—at least until we have truly learned and cultivated an attitude of gratitude. Often we feel grateful and intend to express our thanks but forget to do so or just don’t get around to it. Someone has said that 'feeling gratitude and not expressing it is like wrapping a present and not giving it.'”

Teach your family the importance of showing gratitude on more than just Thanksgiving Day. Here's a family activity that will teach them to be more aware of their blessings, whether great or small.

Create a Thankful Jar--a jar you will fill up with notes of gratitude. From now until Thanksgiving, encourage your family to write things they are thankful for on a piece of paper and place it in the jar. Small children can draw pictures of these things, instead. On Thanksgiving, open up the jar and read together as a family the things everyone wrote.

Dedicate a family night to teaching your family about thankfulness, and then decorate an empty jar as your Thanful Jar. This is a great way to set the mood for the following weeks.