Flat Turkey

My Stepson's wedding was Thanksgiving weekend, so we did a very simple Thanksgiving on Wednesday night. I didn't start cooking until about 4 and we ate at 7.

I spatchcocked our turkey, which means you cut out the backbone and break the breastbone so the turkey lays flat. Our 12 lb turkey cooked in 70 minutes! I know y'all have probably moved on and are getting ready for Christmas, but since it's all fairly non-traditional, this meal would be perfect for Christmas as well.

Menu:
High Roast Butterflied Turkey
Savory Butternut Squash Dressing
Mrs. Hoggle's Stuffed Cranberry Sauce
Roasted Brussels Sprouts (no recipe--just halve sprouts and toss with olive oil and balsamic vinegar and roast at 425 degrees for 20-25 minutes and top with toasted almonds)
Frozen Pumpkin Mousse Pie

I'm in a Rhubarb State of Mind...

My awesome Sister-in-law gave us four rhubarb roots to plant in our yard! I grew up eating lots and LOTS of rhubarb, as my grandma grew tons of it and both of my parents loved it. The hubby's Mom also has a GIGANTIC section of rhubarb in her garden (it's seriously huge--trust me, it's enormous), which is where my Sis-in-law got her roots from. These little plants will be huge in a few years!












Doesn't this scream "Feed Me Seymour!?!"













She also pulled some stalks off her plants and gave us a gallon ziploc stuffed full of rhubarb. Of course, I had to make some rhubarb sauce! I love eating it on Angel Food Cake. For any of you who've never eaten rhubarb, WHY IN SAM-HELLLLLLS NOT?? It is deliciously tart and is fantastic in quick breads and pairs especially well with goat cheese! Oh lordy lordy. It's so good!















Sugar Free Rhubarb Sauce

6 c rhubarb, diced
1/4 c water
1 .3 oz sugar-free raspberry gelatin (you could use strawberry, but I prefer raspberry)
1-1 1/2 c splenda

Place rhubarb and water in 2 qt saucepan. It will nearly fill the pan, but will break down quickly. Bring to a boil over high heat. Stir and turn heat down to medium-low and cover. Stir occasionally, simmering for 10-15 minutes until rhubarb has broken down. Turn heat down to low, add gelatin and 1 c splenda. Mix thoroughly and add remaining sugar to taste. Remove from heat and serve warm or cold.

Peanut Butter and Jelly Bars

I made Ina Garten's Peanut Butter and Jelly Bars a few weeks ago for the Fisher-Price HouseParty. They are always a hit with both Adults and Kids. I've made them with Raspberry Jam and Strawberry Jam, but this time, I decided to go with the classic PBJ flavor--Grape Jelly. It was by far, my favorite jam/jelly out of all three. Be sure to cut these into small portions, as they are unbelievably rich!

Blueberry Sour Cream Cake

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Blueberry Sour Cream Cake
recipe courtesy of DeGrandchamp Farms

1 c brown sugar
1 c chopped walnuts
1 t cinnamon
1 stick butter
1 c sugar
3 eggs
1 c sour cream
2 c flour
1 t baking soda
1/2 t salt
1 t vanilla
2 c blueberries

Combine and set aside brown sugar, walnuts, and cinnamon. In large bowl, beat margarine and sugar with mixer until fluffy. Add eggs, sour cream, flour, baking soda, salt, and vanilla. Mix well. Fold in blueberries with a spoon (I used a spatula because the batter was THICK--glad I have a KitchenAid mixer).

Spread 1/2 of the batter in a greased and floured 9/13 pan (I used Baker's Joy--grease and flour all in one spray). Sprinkle 1/2 of the brown sugar mixture on top. Spread the remaining batter on top and sprinkle remaining brown sugar mixture.

Bake in a preheated 350 degree oven for 40-45 minutes.

Eclair Bars

All I have to say is mmmmmmmmmmm........You MUST make this!!








Eclair Bars

2 small boxes Vanilla Instant Pudding
3 c milk
1 box graham crackers
1 8 oz Cool Whip
1 can prepared chocolate frosting

Line bottom of 9 x 13 inch pan with whole graham crackers.

Mix pudding with 3 cups milk, as per package show on pudding box; but use only 3 cups of milk instead then add the Cool Whip.

Spread half of the pudding and Cool Whip over the bottom layer of graham crackers. Place another layer of graham crackers, then spread the remainder of the pudding mix over the crackers.

Add a final layer of crackers. Frost the top thinly with the frosting. Refrigerate overnight, cut into bars, and try not to scarf down the entire pan!

Cheesecake Sopapillas

The name of this is a little bit strange, considering that it is not a cheesecake, nor is it remotely like sopapillas (which I ADORE), but it is DELICIOUS!! It is especially good drizzled with a little honey (like traditional sopapillas are) and a dab of whipped cream!

Cheesecake Sopapillas

2 8 oz tubes crescent roll dough
2 8 oz bricks cream cheese, softened
1 t vanilla
1 1/2 c sugar, divided
1 T cinnamon
1/4 c butter, melted

Spray a 9 x 13 pan with cooking spray. Unroll one tube of crescent roll dough on the bottom of the pan.

Mix cream cheese with 1 cup sugar and vanilla. Spread on top of dough. Unroll remaining tube of dough on top of the cream cheese mixture.

Mix remaining sugar and cinnamon together. Sprinkle mixture over the dough. Pour melted butter over the entire top of the dish.

Bake at 350 for 30 minutes. Cool for 15-20 minutes, cut into wedges and serve!