giving thanks

Since Christmas falls in the dead middle of the week this year (Wednesday), John and I decided that we would stay in Maryland for Christmas again, and travel to North Carolina for Thanksgiving.  After both working full days on Wednesday (the day before Thanksgiving), we loaded the car and left Maryland around 8:30pm.  We spent our Thanksgiving at my parent's farm house which is about 4.5 hours from Ellicott City, Maryland so it shaves off a good 30 minutes from the regular trip from MD to Raleigh.  We got to the farm right before 1 am, so made it in 4.5 hours flat without a lick of traffic.  We were so thankful for that.  We crawled into bed and woke up just a few hours later it seems to my parents, and oldest sister Dana and her husband and 4 children!  HAPPY THANKSGIVING, indeed! 

*thanks http://sarahhearts.com for the adorable DIY cupcake toppers and wine labels

After a few cups of coffee and breakfast for everyone, the boys pretty got started on the turkey.  And when I say started on the turkey, I mean heated up coals, and cooked a turkey in a trash can.  No seriously, a trash can.  Welcome to the farm, folks - where we do it up right!  Let me tell you - it was the best turkey I've ever had.  It was so tender and M-O-I-S-T (because we ALL know Jackie-Lane Peters ONLY spells that word - and quickly!)  

While the boys did their thing, Dana and I started all the side dishes.  Dana was in charge of sweet potato casserole, macaroni and cheese, and rolls; while I worked on squash casserole, green bean casserole, and stuffing.  We had quite the feast.  

Oh....and did I mention my 4 nieces and nephews made MULTIPLE pies? Oh yeah, and every single one of them was gone by the end of the weekend.  Like I said, we did it up right.  

By the way....who has the most festive and fun mom in the world? WE DO! Only my mom could pull off her thanksgiving turkey outfit and wear it in-style! As my sister Andrea said (when she saw the pictures from our weekend), "she's the reason why we all love to make holidays so grand!" It is so true.  

On Friday, my Grandaddy, Uncle Sam, and cousin Ellen came up for a few hours.  It was so sweet to spend time with them and have them at the farm for the day.  We did Thanksgiving leftovers - turkey sandwiches and sides and boy was it just as good as the first go 'round.  MMM. 

And of course there was some shooting....

The day after Thanksgiving, my brother Yates and his fiancé, Kara came up for the night.  It was a quick trip for them but it was good to be with them as always.  

Friday night, all the guys went hunting and John shot his first deer!  It was a 4 pointer, but being his first deer, my dad told him to shoot any buck he saw.  It was fun.  Speaking of, who wants to come for venison this weekend?!  

It was a very sweet weekend with the family and we made so many good memories.  We left Sunday morning at 6am and again, didn't hit a lick of traffic; 4.5 hours flat.  WELL WORTH the early wake up  for the way home and late night drive on the way there.  We got back by 10:30 am and had the house decorated for Christmas by 5pm :) 

SO THANKFUL for both of our wonderful families and look forward to the Christmas Season!  It's my favorite time of the year! 

Thanks for walking with us,

JL

tasty thursday

Squash Casserole

need a good side dish for thanksgiving? this squash casserole is to die for! 

• 4 pounds yellow squash, sliced
• 1 large sweet onion, finely chopped 
• 1 cup (4 oz.) freshly shredded Cheddar cheese 
• 1 cup mayonnaise 
• 2 tablespoons chopped fresh basil
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground pepper 
• 2 large eggs, lightly beaten 
• 2 cups soft, fresh breadcrumbs, divided
• 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided 
• 2 tablespoons butter, melted 
• 1/2 cup crushed French fried onions

1. 1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.
2. 2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. 3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
4. 4. Bake at 350° for 35 to 40 minutes or until set.

Happy Thanksgiving!

Thanks for walking with us,

JL

tasty thursday; halloween special!

Halloween Pumpkin Cupcakes

cupcakes: 

3/4 cup butter, softened

2 1/2 cups sugar

3 eggs

1 can (15 ounces) pumpkin

2 1/3 cup flour

1 T pumpkin pie spice

1 t baking powder

1 t ground cinnamon

3/4 t salt

1/2 t baking soda

1/2 t ground ginger 

1 cup buttermilk

icing: 

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

4 cups confectioners sugar 

1 t vanilla extract

2 t ground cinnamon

orange food coloring (option; for fall/halloween fun!) 

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. (**add food coloring here if you want a colored icing!) Frost cupcakes (I filled an icing bag and used a star tip). 

Makes 2 dozen DELICIOUS pumpkin cupcakes!

Happy Halloween, Blog Followers!!! 

Thanks for walking with us,

JL