Friday, November 27, 2015

Thanksgiving Dinner

We were so thankful to share Thanksgiving dinner with my brother and family! It was relaxing and stress free even with so much food to prepare. Here are a few pictures of the food and fun -with recipes!

Holiday Cocktails. Recipe here.

We love Heron Hill Winery, and their Unoaked Chardonnay is great with pretty much everything!

Amanda set such a pretty table for us! She loves a DIY project and took some pinecones from a neighbors yard and then spray painted them. The table is so festive without being overly fall.

The pinot noir was recommended as a red that goes well with turkey. I didn't try it because of my love of the chardonnay we picked, but I'm sure it was great.

The kids had their own fun table with plates from World Market and another DIY project from Amanda. Their little turkeys with veggie sticks are so cute!

Josh captured all the yummy food pictures. I successfully made delicious gravy!!!

Classic Thanksgiving day fail: We didn't get a picture of the beautiful bird!!! However, our turkey was local from Autumn Harvest Farm via The Good Food Collective. This is the second time we've used Good Food Collective to get a turkey, and it's always so delicious!!!

These sweet potatoes and Brussels sprouts are fantastic!!! I want to eat them again already! You can find the recipe here.

Amanda made these wonderful Oatmeal Molasses Rolls!

I have been making this apple pie for many years now thanks to a good friend sharing it with me! You must go make it now. Recipe below...

Crumb Topping Apple Pie

Pie Filling:
6 c. sliced and peeled apples, such as Golden Delicious (about 5 lg. apples)
1 (9-inch) unbaked deep-dish pie shell
1 1/4/ c. granulated sugar
2/ tbsp. cornstarch
4 tbsp. (1/2 stick) butter, melted and cooled
3 lg. eggs yolks, beaten
1/4 c. whipping cream
1/4 c. milk
Juice of 1/2 lg. lemon

Crumb Topping:
1/2 c. packed brown sugar
1 1/4 c. all-purpose flour
1 1/2 tsp. cinnamon
1/2 stick melted butter

Preheat oven to 350 degrees.

Make pie: place the apples in the pie shell. In a large bowl or in a food processor, combine the granulated sugar, cornstarch, butter, and egg yolks. Mix until the sugar has dissolved.

Add the cream, milk and lemon juice and blend until smooth. Pour the filling over the apples and set aside.

Make the crumb topping: in a food processor in a bowl, cream together the butter (about 1/2 a stick) and brown sugar. Add the flour and cinnamon and process or stir until the mixture forms medium-size crumbs. Evenly sprinkle the top of the pie with the crumbs.

Place the pie on a baking sheet. Bake for 1 hour and 10 minutes or until the crumbs are lightly browned.

Coll to room temperature and to allow the custard to set. Cut into wedges and serve, accompanied by vanilla ice cream.

Serves 6-8.

NOTE: Be sure to use a DEEP 9-inch pie place or an ordinary 10-inch pie plate.

We love these boys so much! Their "Happy Fall Y'all" shirts are from the Twinkle Hearts Etsy shop with an awesome owner, Kristen, that was able to customize these for me!

These three babes make everything more fun and are teaching my boys to be wild and crazy. We love it!

Happy Thanksgiving from the Pickney and Bills Families!



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