A new week already!
Hope everyone had a nice Easter weekend. In my opinion it was too short, but aren’t weekends always that way? Anyways, this week will be a short one for me. I am currently in Minneapolis for a few days to do some spring shopping, so that should be a fun little getaway.
Easter here was a busy Sunday. I was in the kitchen from 12-5 preparing the meal, but got outside a bit to enjoy the high 60’s temps and sunny blue skies. I was a little nervous on how I could cook everything to get done at the same time, but I did it! I’ve learned when cooking for a crowd it helps to not panic, but instead sit down a few days before and write down a plan of action. (Groceries to buy, dishes that can be prepped the night ahead, how the oven is going to be occupied, etc.)
Here’s how I planned:
- 2 days before: Get groceries(try grouping things in the fridge/freezer to make it easier come cooking time), get all recipes together in one spot(envelopes are handy),and write down all cooking times and temps on one sheet of paper. Thawed turkey out.
- 1 day before: Make sure you have all cooking utensils and equipment necessary beforehand. I made the green bean corn casserole(not adding cracker topping yet) and the wild rice stuffing that night.
- The day of the get-together: With the plan to eat at 5 o’clock, I baked the angel food cake at 10 am. I also cleaned, chopped, and soaked the strawberries in sugar. Let it cool till 11, sliced it and put in the fridge. At 11:30, sliced up onions and apples for the turkey, injected it, and had it in the oven by noon. Next I prepped the Bob’s Red Mill Potato Bread, which I eventually made into rolls. They take about a good 3 hrs from start to finish. At around 4 I popped the buns into the oven to finish cooking. Then I mixed the cream cheese filling for the cake and layered that and the strawberries on. I finished by frosting it in whipped cream and garnishing with more strawberries and almonds. 4:30 came and I popped in the 2 casseroles and took the buns out. Prepped the instant mashed potato and made the gravy on the stove. Turkey came out at a little before 5, and we all sat down to eat shortly after.
- Bon appétit!
Apple&Onion Cajun Turkey
- 1-15 lb turkey
- 2 apples
- 2 red onions
- 14 sprigs of sage
- 10 injections of Creole Butter (see photo below)
- 1/2 stick of butter, melted
Notes: This turkey was by far the most moist turkey I have had—even the turkey legs were moist and usually they are on the dry side. The apples, onions, and sage really helped add flavor and were good to eat afterwards too.
Green Bean & Corn Casserole
Notes: This recipe was actually voted the best of all—it’s light and healthy, yet you wouldn’t guess it by a long shot!
Mom’s Stunning Sausage Stuffing
Notes: This is really the only way I will eat rice—it’s been around at our family holidays ever since I can remember—and it makes a lot, so it’s perfect!
Bob’s Red Mill Potato Rolls
- 1 bag of Bob’s Red Mill's Potato Bread
- 2 tsp oil
- Butter spray
- Follow mixing directions on package, and follow all steps exactly up until forming into a loaf.
- Instead roll into 12 balls and place in a lightly greased 8 x 8 baking dish. Bake a directed.
- Top with butter spray while still warm, and serve.
Notes: The company sent me these awhile back to review and I wanted to save them for a special occasion. They are very dense rolls being they are potato bread, but they browned and baked well.
Strawberry Cream Cheese Angel Food Cake
- 4 cups sliced strawberries
- 3/4 cup sugar, divided
- 2 tablespoons evaporated skim milk
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 angel food cake baked in 2- 9 x 12 loaf pans
- 3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided
- 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
- 2 tablespoons sliced almonds
- Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.
- Cut cake horizontally into 2 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.
Notes: This was easy to prepare, although I am still trying to find a fool-proof and clean method for slicing a cake in half horizontally. Very appealing in color and presentation—and I loved the combo of cream cheese and angel food cake. This was a keeper for sure!