Just because Thanksgiving is over, does not mean the delicious meals have to stop! Leftovers are great around the holidays, but why not try something new? We found this roasted potato dish that we think will be a hit at your next get together! You can even pair them with some leftovers from last week!
- 3 cups of potatoes (5 medium sized potatoes)
- 3 cloves garlic
- 1.5 – 2 tsp chopped rosemary
- 50 ml olive oil (1.5 oz)
- 150 ml hot vegetable stock (5 oz)
- Preheat oven to 350 degrees.
- Peel potatoes and slices them making sure to cut all the way through.
- Rinse and place into a bowl with a mixture of garlic, rosemary, and oil. Make sure they are coated evenly.
- Arrange in an 8 inch baking dish, pouring the hot vegetable stock over the top and microwave for 10 minutes.
- Roast for 45 minutes to an hour or until potatoes are golden brown.
Shout out to Mommy Octopus for this recipe and presentation! What a cute and adorable little snack for Thanksgiving. At our house we always have little snacks through out the day so we do not sit down on empty stomachs, but not so heavy we cannot enjoy the main meal of the day. These would be perfect to put on a decorative plate during that time!
All you need to put these little guys together are Rolo’s, Mini Pretzels, Candy Corn, Sugar Pearls, and M&Ms. You can click on the link below to check out the original blog post if you are looking for step by step instructions. If you do make them, we would love to see a picture!
One of the tricks we hear mainly from Real Estate agents is how to give a Listing that “Home” feel with freshly baked cookies or the right kind of candle. There are a couple other tricks you can use at home in order to spread Holiday cheer through out the airways! Some guests may be more sensitive when it comes to the artificial scents, so why not try to make your own?
One of the easiest tricks to a “homemade” scent that feels like fall would be to boil some orange peels and cinnamon sticks in a small saucepan. Bring the water to a boil, then bring down to medium heat for about 40 minutes. The scent will spread through out your home and linger through out the day depending on how long you keep it going for. Another trick with oranges is using some oils to turn the peels into mini candles!
Clove, Vanilla, Lemon, or even Apple Peels can be added to the mix to make your own fall scent. What brings you back to Thanksgiving at Grandma’s? Apple Pies? Pumpkin? The smell of freshly fallen leaves? Test different scents to find your own blend. If you want the fall scent and additional delicious benefits, then I recommend making some homemade dessert treats! A freshly baked apple pie will bring all of the family running!
The beginning of November is a great time to start to finalize your menu for Thanksgiving. There are also many offices going pot luck nights, as well as Friendsgivings. Here is a delicious recipe to bring along!
1 Large Butternut Squash, Peeled/Seeded and cut into 1-inch cubes
3 TB Olive Oil
2 TB packed Brown Sugar
1 tsp Ground Cinnamon
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
- Preheat oven to 425 degrees and line baking sheet with foil.
- Toss ingredients in a large bowl until thoroughly coated. Place onto baking sheet in single layer.
- Remember to rotate pan 20 minutes into baking, and check at the 35-40 minute mark to not overcook squash!
The best part of the main course for a party is when you can make it ahead of time! You can prepare this before your guests arrive, and keep warm in a crock pot through out the evening until it is time for dinner. Pumpkin is not just for October, but something to make as we get into the colder month of November as well.
- 2 lbs. lean ground beef
- 1 onion diced
- 2 – 15 oz cans pinto beans, rinsed and drained
- 2 – 15 oz cans corn, drained
- 2 – 14.5 oz cans fire roasted diced tomatoes
- 1 – 15 oz can pumpkin
- 1/4 cup Del Diablo Merlot, or similar red wine
- 3 tbsp chili powder
- 1 tsp minced garlic
- 1/2 tsp pepper and 1/2 tsp salt
- Beef broth, optional to do chicken or water instead
- Serve with Corn Chips, Shredded Cheese, Sour Cream, and Green Onions
- Cook beef in a skillet all the way through, drain, and transfer to slow cooker. (5-6 quart size)
- Stir in remaining ingredients: corn, pinto beans, pumpkin, seasoning, onion, and wine.
- Cook for 4-6 hours, only add broth if you want a thinner soup like consistency. Serve with desired toppings!
You read that correctly, but these are not the teeth you are thinking of! Another spooky treat in addition to our Spider Sandwiches involves another classic combination of Apples and Peanut Butter. While these recipes are simple and speak for themselves, we still have an outline below for instructions and ingredients.
Peanut Butter (Your choice of smooth or crunchy)
Apples (preferably red in color)
Knife and Apple Slicer
- Use your Apple Slicer to cut evenly into your apples. Red looks the best for lips, but you can also use Green and make witch lips too!
- Spread one side of each with peanut butter. Select one side and start to line up your mini marshmallows. Press into the peanut butter to get a better hold.
- Top your teeth with the top “lip”, peanut butter side facing down onto your “teeth”. Place onto a spooky tray and serve! Delicious and fairly healthy compared to the trick or treaters’ candy haul!
Here is a Spooky take on a classic lunch treat! Not only can these be used at a Halloween Part, but a cute lunch time surprise for school during October. While some of the instructions seem self explanatory, we just wanted to show how quick and easy it was to make!
Round Cookie Cutter or Knife
Mini Chocolate Chips
- Use cookie cutter on bread slices to get the top and bottom of your spider body. (Or you can free hand with a knife.)
- Add peanut butter to one, and jelly to the other. We found it best to add the pretzel stick spider legs now instead of sticking them in later on. Place the top down to secure the legs.
- Now all that is left is placing two chocolate chips on top as the eyes! Simple, Easy, Delicious!