Every year since I met Tim we’ve gone to Iowa for Thanksgiving to be with his family. This year since he’s in school, started a new job, and will be traveling on business the week after Thanksgiving we decided to stay here.

Soooo… I’m going to cook my very first Thanksgiving dinner! I probably won’t do everything myself- we are going to invite our friends over that are staying in town so we’ll divide up the responsibilities.

I’m thinking about doing invitations and all the fun table decorations so I’ll be posting the things I make as I get them done.

Yeah! First, I’m on the look out for a good deal on a turkey!


4 thoughts on “Thanksgiving

  1. Joani says:

    How about we practice making pie in two weeks? I’ve never made a pecan pie and I’d like to try…and you’re the good cook and with the three (or maybe four) of us how could it fail?

  2. tas says:


    I go for flavour in my stuffing not content. I don’t put sausage or anything other than onion in to it.

    1/2 to 3/4 cup butter/margarine
    1-2 onions chopped
    garlic powder
    celery salt
    chili peppers (not a whole lot but it gives it a kick)
    poultry seasoning

    melt all the spices in with the butter and onion, pour over the ripped up bread pieces and STUFF away!!

    I don’t measure anything, but probably a good teaspoon to teaspoon and half. Just keep playing with it, it will evolve on it’s own over the years.

  3. iza says:


    You may want to try this…

    From May 1994 Cooking Light Magazine

    Buffalo Shrimp with Blue Cheese Dip

    48 large fresh unpeeled shrimp (about 2 pounds)
    2 tbsp. dark brown sugar
    2 tbsp. chopped onion
    3 tbsp. cider vinegar
    2 tbsp. catsup
    1 tbsp. Worcestershire sauce
    2 to 4 tsp hot sauce
    1/4 tsp pepper
    1 clove garlic, chopped
    3/4 cup nonfat cottage cheese
    3 tbsp. skim milk
    2 tbsp. (1/2 ounce) crumbled blue cheese
    1/8 tsp pepper
    vegetable cooking spray

    Peel and devein shrimp, leaving tails intact. Place shrimp in shallow
    dish, cover and chill.

    Combine sugar and next 8 ingredients in container of an electric
    blender. Cover and process until smooth.

    Pour sugar mixture into a small saucepan; place over medium-low heat,
    and cook 10 minutes, stirring occasionally. Let mixture cool, and
    pour over shrimp. Cover and marinate in refrigerator for about 30
    minutes, turning the shrimp occasionally.

    Combine cottage cheese and next 3 ingredients in container of an
    electric blender. Cover and process until mixture is smooth. Spoon
    into a bowl; cover and chill.

    Remove shrimp from marinade, reserving marinade. Arrange shrimp in a
    single layer on a rack coated with cooking spray, and place rack
    in a shallow roasting pan. Broil 3 inches from heat for 3 minutes.
    Turn shrimp over; baste with reserved marinade. Broil an additional
    3 minutes or until shrimp is done. Serve with cheese dip.
    Yield: 8 appetizers (serving size 6 shrimp and 2 tbsp. cheese dip)

    Calories 148. PROTEIN 24.3g; FAT 2.5g.; CARB.6g.

    Cancer Type

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