Dreamy's Delights

It's all about the food!

Dill Dip

This is another family tradition from my mom’s side. Thanksgiving always includes a relish plate with dill dip for the veggies. We break this out during the cooking and snack so that we aren’t starving but still have room for dinner. It’s a really simple recipe that packs a lot of flavor.

Recipe

16 oz sour cream

2/3 cup mayonnaise (NOT miracle whip! It must be mayo)

1 tsp seasoned salt

2 TB dried dill weed

Mix everything together in a bowl. Taste it. You should be able to pick up a bit of salt and seasoning from the salt. If you can’t taste it, add another 1/4 tsp and taste again. The dill flavor should also be very strong. I suspect I add closer to 3 TB of dill weed to mine but I really really like dill. It’s another one where I really don’t measure it, I just taste it lol.

Enjoy!

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Squash Pie

This recipe has been in my family for I don’t know how long. I know my grandmother made it, my mom makes it, and I make it. (Plus my sister and at least one of my brothers lol) The title is squash pie but today I used pumpkin. Any hard winter squash will work, pumpkin, butternut, kershaw, banana, etc. Squash has a milder flavor but pumpkin was on sale and I had a budget. Being the cook I am, I cooked my pumpkin from scratch as opposed to opening a can. It is perfectly ok to open a can of pumpkin and use that. Canned pumpkin is probably smoother and moister than freshly cooked pumpkin unless you puree it in a food processor or blender. All that said, here’s the recipe.

Recipe

1 10″ unbaked pie crust

2 cups mashed cooked squash (or pumpkin) cooled

1 can evaporated milk (12 oz)

2 eggs (3 eggs if the squash is really thick)

1/2 cup white sugar

1/2 cup brown sugar (in place of the white and brown sugar, you can use 3/4 cup honey)

1 1/4 tsp cinnamon

1/2 tsp ginger

1/2 tsp ground cloves

1/2 tsp salt

1/4 tsp ginger

Preheat oven to 425F.

Use one egg white to coat the inside of the pie crust and dump the rest into the mixing bowl. The egg white helps keep the crust from getting soggy.

Mix all the ingredients together in a mixing bowl until smooth. Pour into pie pan. Bake at 425 for 15 minutes. Reduce heat to 350F and bake for another 50-55 minutes.

I doubled the recipe and used a total of six eggs because my pumpkin was really thick. I’m not sure if it was the pie crusts or the batter but I managed to get three pies out of a doubled recipe. Normally it only makes two pies plus a bit to cook in a dish as a custard.

I’ve agreed that the boys can have a slice of pie tonight because they were nice enough to bring me pizza for dinner and Jene has been keeping the kitchen clean while I cook.

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Cranberry Sauce

Cranberry sauce is a dish I can take or leave, but Jene loves it. I don’t like serving him stuff out of a can so I’m making my own this year. Since I didn’t already have a recipe I was dying to try, I turned to my favorite website, http://www.epicurious.com

This site tends to have really good recipes and the instructions are easy to follow as well. In fact, my dressing recipe is from Epicurious as well. So here’s the link to the recipe. And then I’m gonna tweak it a bit. (Is anyone surprised?)

Recipe

yield: Makes about 2 1/2 cups

active time: 5 min

total time: 20 min

1 cup water
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)
1/2 teaspoon freshly grated orange zest
Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool.
Personally, I like my cranberry sauce a bit orangier and will be replacing about 1/4 cup of the water with orange juice and add a bit more orange zest. I will also reduce the sugar by a bit. This sounds like it will be much sweeter than I like.

 

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Thanksgiving Prep

I’m sure most of you can guess that Thanksgiving is my absolute favorite holiday lol. It gives me a wonderful excuse to cook like a mad woman. I’ve been working on planning my menu and getting my ingredients together. So far, here’s what I’ve got

2 15lb Turkeys to go in the smoker

8-10 lbs of turkey legs/thighs to braise

sourdough, bacon and wild mushroom dressing

stove top stuffing (kicked up with fresh veggies)

mashed potatoes

sweet potatoes

candied carrots

sauteed brussels sprouts

gravy

fresh rolls (I use my bread machine to make the dough)

pumpkin cheesecake

pumpkin pie

mixed berry pie

cherry pie

rum cake (maybe)

Plus whatever else friends bring with them 🙂 I might make some nibble bits like deviled eggs and little smokies wrapped in cresent roll dough and baked. Yes, I know it’s not home made but they taste good lol.

I thought I’d start posting a recipe each day this next week to share what I’m going to be making. However, there won’t be any pictures until after Thanksgiving 🙂

So on that note, here’s the way to take a box of Stove Top Stuffing Mix and make everyone think it’s a marvelous home made batch of stuffing.

Recipe

1 box Stove Top Stuffing

1/2 stick butter

1/3 cup finely diced onion

1/3 cup finely diced celery

1/3 cup finely diced carrots

1 2/3 cup chicken or turkey broth

Melt the butter in a pot and add the onion, celery and carrot (you can also add mushrooms if you like them). Saute the veggies until the onions are translucent, about 5-6 minutes. Add the broth and bring to a boil. Stir in the contents of the stuffing pouch from the box. Cover and remove from heat. Let stand 5 minutes. Fluff and serve. Now, if you like it a bit crunchy, you can put it in a baking dish and bake at 350F for about 20 minutes.

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