Food: Thanksgiving

We hope you all had a wonderful Thanksgiving. We sure did. Connie hosted a family get together at her place. She and her husband made the Thanksgiving turkey. Jenn made a green bean casserole, Spinach dip appetizer and two pies. Every morning it is a tradition to watch the Macy's Thanksgiving Day Parade and after we start cooking while our men watch football.

First thing first, we start the day off with a spinach dip appetizer.

Spinach Dip appetizer

Ingredients:

1/2 lite mayo 

1 container lite sour cream

4 chopped green onions

1 packet of Konrr vegetable dip mix

1 bag spinach

2 sourdough bread bowls

 

Mix 1 container of lite sour cream, 1/2 cup of lite mayo, 4 chopped green onions and 1 packet of Konrr vegetable dip mix into a medium mixing bowl.

 





 

Cook 1 bag (8 - 16 oz) of spinach on medium heat in a saucepan for 5 minutes or until tender.

 

Once complete mix into medium mixing bowl with all ingredients.

 

Place in fridge and let cool for two hours. Serve in bread bowls.

 

Thanksgiving Turkey Recipe

Ingredients:

10 pound turkey

Directions: bake in the oven all afternoon. Connie will fill you in on this.

 

Green Bean Casserole

Ingredients:

1 bag fresh green beans

3 cloves of garlic

1 container baby portabella mushrooms

1 tbsp. butter

2 tbsp. soy sauce

1 cup of organic soy milk creamer
2 tbsp. whole wheat flour
1/2 cup of french fried onions

 

Chop a fresh bag/batch of green beans, 3 cloves of garlic (more if your a garlic person) and a container of baby portabellas.

Melt a tablespoon of butter in a saucepan with two tablespoons of soy sauce.

Add Mushrooms, a cup of soy creamer and 3 spoonfuls of flour.

Mix in garlic and green beans to the saucepan.

Pour mixture in baking dish and top with french fried onions.

Bake at 350 degrees for 20 minutes. Serve and enjoy!

Pecan Pie

Ingredients:

1 9" pie shell

1 cup of chopped pecans

1 cup light brown sugar

1/4 cup white sugar
1/2 cup butter
2 eggs

1 tbsp. all-purpose flour
1 tbsp. milk
1 tsp. vanilla extract

 



Pre-heat oven to 400 degrees. In a large bowl, beat eggs until foamy, stir in melted butter, then brown sugar, white sugar and the flour. Mix together and lastly add the milk, vanilla and pecan nuts.

 Pour all ingredients into a 9" pie shell.

Bake in pre-heated oven for 10 minutes then reduce temp. to 350 degrees. Cook at 350 degrees for 30 to 40 minutes or until done. The end result a wonderful pecan pie!

 

Of course we had a pumpkin pie too & that recipe is below.

Until we blog again, xoxo, Connie & Jenn

Food: Pumpkin Pie

What is your favorite thing about Thanksgiving? One of our favorite things about Thanksgiving (besides spending quality time with family) is the pumpkin pie dessert. We love pumpkin pie. It's a treat we only get to enjoy in the Fall. We've added a pumpkin pie recipe so you all can make a special holiday dessert for your loved ones.

 

Ingredients:

1 Fresh sweet pie pumpkin

1 can sweet condensed milk

1 egg

1 ¼ tsp cinnamon

½ tsp nutmeg

½ tsp ginger

¼ tsp cloves

1 cup hot water

Prepare the pumpkin mix. See directions below.

**Pre-heat oven to 375 degrees**

Add mashed pumpkin with all ingredients in a medium mixing bowl.

Beat and mix together 1 1/3 cup smooth pumpkin, 1 1/3 cup sweet condensed milk, 1 egg

1 ¼ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves, 1 cup hot water

Pour mixture into 9” pie shell. Bake @ 375 degrees for 55 to 65 minutes. Once you pull the pie out of the oven the center will still slightly move. Let the pie cool for at least 30min. add whipped cream or vanilla ice cream to top of each serving and enjoy your pie.

**Mashed pumpkin will hold for 5 days in refrigerator**

 

Another "pumpkin" treat we made are pumpkin pie vodka shots.

 

Mix together rapidly 1 tbsp. pumpkin puree, 1 tsp brown sugar, 1 oz vodka

top with whip cream & cinnamon.

 

 

 

Until we blog again, xoxo Connie & Jenn

Food: Fall Apple Treats

This week we decided to cook Fall-Apple inspired dishes. We made a delish side dish and a tasty dessert, both using apples. The first one is a single serving "baked apple pie". See below.

Baked Apple “Pies”

Ingredients:

2 large apples, I like Golden Delicious

2 tsp. brown sugar (1 tsp. brown sugar for each apple)

1tbsp honey (for each apple)

A dash of cinnamon

2 Tbsp. cool whip

 

 

Directions:

First, pre-heat oven to 350 degrees.

Use a paring knife to cut out the apple core and a few slices of the apple to create a “bowl” out of each apple.

On a large cutting board chop the slices of apple into little chunks. Place apple chunks in a small oven safe dish. Mix brown sugar, honey and cinnamon into the oven safe dish with the apple chunks. (You may chop a 3^rd apple if you would like more apple than cool whip).

Spray apple bowls with oil and sprinkle a dash cinnamon & brown sugar in your apple bowls.

Cook for 15 minutes or until apples are tender.

Let cool, add ½ of apple mixture into each apple then add a tbsp. of cool whip top with the rest of the apple chunks and a little more cool whip if desired.

******

The side dish we made was Apple Sausage Stuffing. Mmmm.

 Apple Sausage Stuffing

Ingredients:

12 oz Apple Sausage, chopped in pieces 

(Trader Joes Apple Chicken Sausage is great)

1 bag of your favorite dried stuffing mix

1 stick butter

2 medium green apples, peeled and chopped

1 medium onion, chopped

1/2 cup rasins (optional)

1 can pinapple juice

1 cup chicken broth

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/8 teaspoon pepper

 Directions:

Pre-heat oven to 350 degrees F.

In large pot melt 1 stick of butter. When melted gradually add pinapple jucie and broth then stir in stuffing mix then set aside.

In large sauce pan set over medium-high heat melt 1-2 tbsp butter and saute onions. Add seasonings, apples and sausage and heat until browned. Remove from heat.

Combine stuffing and sauteed ingredients together. Add rasins.

Fill a 10 x 15 x 2 inch pan with stuffing. Cover and bake for 30 minutes. Remove foil and bake until top is lightly browned, about 15 more minutes.

Enjoy!

Until we blog again
Xoxo, Connie & Jenn

 

Craft: DIY Framed "Key to Your Heart"

CRAFT: DIY Framed Key Photo

 

For this project you can choose any key that means something to you. The first home you bought your first car etc. I chose the 1st place my boyfriend & I lived in together. After 3.5 years of dating, I remember being so excited when we both decided to live together (well he asked me). I thought about it for awhile but said YES! This key means a lot to both of us. It symbolized new beginnings and a step forward in our relationship.

 

Craft supplies you will need are; a "key to your heart" if you will, picture frame, newspaper, paint, paint brush and a printed image (or you can choose to create your background image in another way).

 

First, I laid out some newspaper in a "craft area" and placed my key down and brushed some turquoise "sea foam" paint over the key. I let it dry for a few minutes then added a second coat.

 

While the key was drying, I looked at my framed and found out what size background was needed. You can trace over a background if you have an image or design already printed or you can paint or craft your own background image. I chose to print a photo of our first apartment together. I edited the size of the picture in the print size part of my print preview. It is very simple.

 

Finished product in about 15 minutes is a lovely framed key that is meaningful to you.  

 

Until I blog again, xoxo, Jenn

Story: Happy Election Day!

Connie & I voted today. Did you??

Get out there and vote! Are you wondering what to wear today? Here's a great idea: Red, White & Blue! Show off your patriotism and love for your country. <3 USA <3

Here is a picture of Connie & I and our little brother... quite a few years ago at our home in Irvine.

Here are some fun ideas for Election night parties.

 

An "All American" Flag Cake

 

"I Love My Country" Jell-O Shots

 

"Red, White & Blue" Punch

 

 

Recipes to follow, tomorrow!

 

Our Aunt & Uncle had an election party... We will update you on that later too! Have a good night, may the best candidate win.

 **Here are a few pictures from our family election party**

 

Our Mom made some yummy American chocolate chip cookies! :)

 

Until we blog again, xoxo, Connie & Jenn

Travel: Cannery Row in Monterey, CA

I can't believe it is already Nor 1st, 2012! I hope everyone had a happy halloween last night!

Did I tell you that I LOVE to travel??? Well I do. This past weekend my boyfriend Matt & I went to Monterey, CA for a friends wedding. We left Friday evening after work on a direct flight to the small Monterey Airport (MRY). We got a rental car quickly and were on our way to check in.

That night we headed out to Cannery Row Brewing Co.

 

 

After meeting friends and hanging out Matt & I headed to a bar with live music called Bullwackers. These are two great spots for a fun night out!

 

 

Saturday afternoon before the wedding Matt & I went on a bike ride along the coast. It was a gorgeous day out. We rented cruisers at Bay Bikes. We saw many animals, sea otters, squid, birds and a star fish in a birds mouth (pictured far right).

 

After the bike ride we went to Louie Linguini's for lunch with an ocean view. We both got yummy clam chowder and shrimp tacos to share.

 

The ceremony started at 3p.m. at The Monterey Plaza Hotel and the reception was after. We had a great time celebrating with college friends.
 

 

Sunday we decided to drive to Carmel, CA. We walked around the shops of Carmel Village.We went to watch the Chargers game at an American/Irish Pub. They ended up losing :( After that we took a drive to Big Sur, stopping at the beaches and to get a bite to eat and a drink. On the way back to Monterey we did the 17-mile drive through Pebble Beach. It was beautiful (& cost $10 toll). We saw wild deer roaming, beautiful beaches, the Lone Cypress Tree, The Ghost Tree, harbor seals, beautiful golf courses and large homes.

Monterey, Carmel and Big Sur are beautiful places to visit in California.
Until I blog again, XOXO, Jenn

Craft & Party: Pumpkin Carving & Decorating

Every year our Grandma 'Garden' hosts a pumpkin carving day at her house.
She provides the pumpkins and each family brings a snack or dish to share.

This year the girls decided to dress up our pumpkins and skip the messy-ness of carving!!

Here's the pumpkin Connie made:

If you want to give it a shot here's what you'll need:

• Black Matte Spray Paint
• Ribbon
• Netting or Lace
• Push Pins

Step 1. Spray paint your pumpkin. Wrap the stem if you don't want it black too.
We spray painted them in a box so we didn't get paint everywhere.

Step 2. After the pumpkin is dry - use the end of a peeler or other tool to carve a design if you'd like.

Step 3. Wrap the pumpkin in lace or netting, pinning it in place as you go.

Step 4. Next, add ribbon and other embellishments.

Step 5. Make & add a bow as a final touch, if you feel so inclined.

Ta da!

 

 

The boys also did some regular old pumpkin carving, well kind of.

 

Here are the pumpkins Jenn & her boyfriend Matt carved all lit up! Jenn's had a candy corn hangover. Matt carved a spooky Jack-o-lantern!

 

 

Happy Halloween!!

 

XOXO,

 

Double Decker Sister Cooks

 

Connie & Jenn

 

Food: Fall Pumpkin Theme

Hello All! For our "Pumpkin Theme" blog we chose to make two great dinners this week using pumpkin. The first one is Pumpkin Mac and Cheese. It may not sound good to you but once you make it you will know just how good it is.

 

Pumpkin Macaroni & Cheese

Ingredients:

• 2 (12-ounce) cans 2% evaporated milk
• 1 (15-ounce) can pumpkin puree
• 4 large eggs
• 1 1/2 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/8 tsp. cayenne
• 1 lb. dry pasta (I used large elbow macaroni)
• 16 oz. shredded cheese of your choice
• 1/4 cup Parmesan cheese, plus extra for garnish
• 1/2 cup Panko breadcrumbs

Directions:

• Pre-heat oven to 400 degrees. Spray a 9x13-inch baking pan with oil spray.
• Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta back to the pot.

• While the pasta is cooking, Mix together the evaporated milk, pumpkin puree, eggs, smoked paprika, salt, pepper and cayenne in a another bowl until combined. Once the pasta is cooked and drained, pour the evaporated milk mixture into the pot with the pasta and stir until mixed. Continue cooking over medium-high heat, stirring occasionally, for about 3-4 minutes, or until the sauce comes to a simmer and thickens.

• Remove pan from heat and stir in about 12 oz. of the shredded cheese and the Parmesan until melted and evenly-distributed.
• If you would like to bake the macaroni and cheese with breadcrumbs, continue onto these final steps. Or you can serve the macaroni at this point from the stove top.

 

• Pour about half of the pasta into the prepared baking pan. Then sprinkle with half of the remaining cheese. Pour the remainder of the pasta to make a second layer, then sprinkle with the remaining cheese and breadcrumbs.

• Bake for 20-25 minutes, or until the cheese is bubbling and the breadcrumbs are toasted.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

 

2.0

**Remove and serve immediately**

I like mine spicy so i added a dash of hot sauce as well.

http://gimmesomeoven.co

******

The second dish is a delish pumpkin squash soup. To add something extra special we served the soup in a mini pumpkin.  See recipe below.

 

Pumpkin Squash Soup

Ingredients:

•        2 tablespoon(s) unsalted butter
•        1 cup(s) chopped onion
•        2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
•        1 med. pumpkin  peeled, seeded and diced/cubed
•        3 cup(s) low-sodium chicken broth
•        1 tablespoon shredded cheese
•        1 leaf cilantro
•        1 1/2 teaspoon(s) salt
•        1/2 teaspoon(s) chopped fresh thyme
•        1/4 teaspoon(s) fresh-ground pepper

Directions:

1. Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and pumpkin and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
2. Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
3. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

 

******

 

 

p.s. I thought I would share a beautiful view of  the sky and clouds looking beautiful this morning out my window.

-J.D.

(c) 2012 Gimme Some Oven. All rights reserve

 

Until we blog again,

 

 

XOXO - Connie & Jenn

Food & Party: Pumpkin Carving Party

Friday night (10/19/12) I went to a Pumpkin Carving party. My friend Jen & I went to the PB Pumpkin Patch before to pick up our pumpkins. I couldn't believe pumpkins are $12 now! Inflation? Even so, I found the perfect sized pumpkin.

 

 

At the party we ate, drank and carved pumpkins. It was a good time with friends. I brought an appetizer to the party. The recipe is below.

 

My pumpkin found a girlfriend at the party...

 

 

A little tip: Today I rubbed the inside of my pumpkin w/ petroleum jelly to keep mold and dehydration away. I don't want a moldy Jack. It's a good little trick. You can also spray the inside daily with a bleach and water mixture.

 

PUMPKIN FLUFF DIP

 

 

Ingredients:

1 (8 oz) container fat-free cool whip

1/2 (15 oz) can pumpkin puree

1/2 (5oz) box of Jell-o fat - free vanilla pudding

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. ginger

** for the spices you may add as much or little as you like**

 

 

Directions:

In a medium bowl mix together all ingredients. Chill in the fridge until ready to serve. This recipe is so easy to make. If you like pumpkin pie you will love this appetizer.

 

 

 

Until I blog again, Xoxo, Jenn

******

 

Connie also made this Pumpkin Dip to bring to a party. She served hers in a pumpkin with apples and Nilla wafers.