Tomorrow, my dad is getting me and Connor for Thanksgiving. We are going to my dad's brother's house for a Thanksgiving meal (I don't know when we will get there). We will see my uncle, his wife, and Grant, my cousin. I bet Grant is going to be crazy :) He always wants to wrestle and play when see him at our grandpa's house. There might be more people, but I can't think of anymore.
I don't know what we will be having exactly, but I bet we will have turkey, maybe ham, stuffing, cranberry sauce, and maybe pumpkin pie. I am most excited for the FOOD!
After we eat, we are going to come home. Well, after we talk and maybe play with Grant's new dog.
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Here is a recipe for sweet potato casserole which I made for the Thanksgiving meal at school. People loved this dish! I made two lasagna pans of this and it was all gone by the end of the meal!
Ingredients:
2 cans (15 oz. each) cut sweet potatoes
5 Tablespoons butter or margarine
1/3 cup brown sugar
1 bag of mini marshmallows
Recipe:
1. Pour the sweet potatoes with the liquid into a 2-qt. saucepan and cook until heated through.
2. Drain the liquid.
3. While the sweet potatoes are heating, combine the butter and brown sugar into a 1-qt. saucepan and cook until hot but NOT boiling.
4. Add nuts to the sauce if desired (I didn't do that)
5. Pour the sauce over the sweet potatoes and stir just to coat.
6. Pour the sweet potatoes into a pan (9x13).
7. Pour 1 bag of mini marshmallows over the sweet potatoes.
8. Put the sweet potatoes in the oven at 400 degrees and cook until the marshmallows are big, puffy, and brown-ish.
9. Eat immediately :)
Wednesday, November 23, 2011
Wednesday, November 9, 2011
Something People Really Liked: Crab Rangoons
This is a recipe for crab rangoons I found on allrecipes.com. I typed in "crab rangoon recipe" on Google and found this recipe as the first option. I have used allrecipes.com before to find recipes and I have the app on my iPod Touch that I have also used.
Crab Rangoon: allrecipes.com
Ingredients:
8 oz of cream cheese
6 oz of crab meat (packaged imitation worked for me)
2 green onions, sliced thin
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
wonton wrappers (found in the vegetable aisle)
Recipe:
1. Preheat the oven to 425
2. Lightly spray the baking sheet with cooking spray
3. Combine all the ingredients except for the wonton wrappers in a bowl.
4. Place 3 wonton wrappers on the baking sheet. Put 1-2 teaspoons of filing in the middle of each wonton wrapper.
5. Get your finger wet with water, trace around the edges of the wonton wrapper and then fold the wonton in half. Poke down the edges until it's closed.
6. Continue until your are out of filing.
7. Put the tray in the oven for 12-15 minutes.
8. Eat and Enjoy!
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TJ Review:
Great! I liked them a lot! I like these at restaurants and I thought it would be interesting to make them myself. They were different then the ones at a restaurant because the shell was a little softer. I think that's because they deep fry theirs and we baked ours. We don't have a deep fryer, but I wish we did. I wonder how long you have to deep fry them? The staff really liked them. Mrs. Roberts even wanted the recipe from me! Mike, my step-dad, had one. I don't remember what he thought about it, but I bet he liked it :) I will definitely make these again!
Crab Rangoon: allrecipes.com
Ingredients:
8 oz of cream cheese
6 oz of crab meat (packaged imitation worked for me)
2 green onions, sliced thin
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
wonton wrappers (found in the vegetable aisle)
Recipe:
1. Preheat the oven to 425
2. Lightly spray the baking sheet with cooking spray
3. Combine all the ingredients except for the wonton wrappers in a bowl.
4. Place 3 wonton wrappers on the baking sheet. Put 1-2 teaspoons of filing in the middle of each wonton wrapper.
5. Get your finger wet with water, trace around the edges of the wonton wrapper and then fold the wonton in half. Poke down the edges until it's closed.
6. Continue until your are out of filing.
7. Put the tray in the oven for 12-15 minutes.
8. Eat and Enjoy!
--
TJ Review:
Great! I liked them a lot! I like these at restaurants and I thought it would be interesting to make them myself. They were different then the ones at a restaurant because the shell was a little softer. I think that's because they deep fry theirs and we baked ours. We don't have a deep fryer, but I wish we did. I wonder how long you have to deep fry them? The staff really liked them. Mrs. Roberts even wanted the recipe from me! Mike, my step-dad, had one. I don't remember what he thought about it, but I bet he liked it :) I will definitely make these again!
Wednesday, November 2, 2011
Pasta- American Macaroni Salad
This was macaroni pasta that I made on Tuesday for lunch. There was some celery, green onions, and bacon bits with the macaroni. I found the recipe by looking up "lunch meals" on Google and found this recipe under "food network". Here is the recipe from foodnetwork.com that I changed a little.
Ingrediants:
2 cups dry macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup diced green onions
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teasponns sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon salt
black pepper
bacon bits
Recipe:
1. Cook the macaroni by using the box directions (I cooked mine for 7 minutes)
2. In a large bowl, combine macaroni, celery, and onions.
3. In a small bowl, wisk together the mayonnaise, mustard, sugar, vinegar, sour cream, and salt.
4. Pour the dressing over the salad and stir to combine
5. Pour bacon bits, salt, and pepper until you think there is enough
6. Put some in a bowl for yourself and put the other in the refrigerator covered up to 3 days.
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TJ Review:
It was good. I liked the pasta and the bacon bits the best! The celery was easy to cut because I have been practicing cutting vegetables a lot lately. I liked the sauce on it because it was kinda like Ranch dressing. I haven't ever seen cider vinegar as an indgrediant before so that was something new to me. I don't think I would make this aghain though because I tried to avioid the onions and just eat the pasta. So it wasn't my favorite, but other people might like it.
Ingrediants:
2 cups dry macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup diced green onions
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teasponns sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon salt
black pepper
bacon bits
Recipe:
1. Cook the macaroni by using the box directions (I cooked mine for 7 minutes)
2. In a large bowl, combine macaroni, celery, and onions.
3. In a small bowl, wisk together the mayonnaise, mustard, sugar, vinegar, sour cream, and salt.
4. Pour the dressing over the salad and stir to combine
5. Pour bacon bits, salt, and pepper until you think there is enough
6. Put some in a bowl for yourself and put the other in the refrigerator covered up to 3 days.
--
TJ Review:
It was good. I liked the pasta and the bacon bits the best! The celery was easy to cut because I have been practicing cutting vegetables a lot lately. I liked the sauce on it because it was kinda like Ranch dressing. I haven't ever seen cider vinegar as an indgrediant before so that was something new to me. I don't think I would make this aghain though because I tried to avioid the onions and just eat the pasta. So it wasn't my favorite, but other people might like it.
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