Turkey Day is less than two weeks away and here in Rockwall & Heath, TX we are ready to celebrate! Families will be gathered around the table to reflect on what they are truly thankful for and to also dig into the delicious food! Here at the Rod Holland Team, we would like to assist in making this Thanksgiving a little less stressful. We have come together to collaborate on how we can make this Thanksgiving the best one yet!
Are you hosting for the first time this year? Or were you asked to bring a dish at this year’s Thanksgiving Feast? Don’t get overwhelmed! If you are trying to decide on what to cook or what to bring let the staff of Rod Holland Real Estate help you out! We have pulled together some decadent delicacies to aid with your Thanksgiving preparations.
Holland Family Egg Nog – by Rod & Melissa Holland
- 6 Eggs
- 2c sugar
- 1 pint whipping cream
- 1 pint half & half
- 1/4 – 1/2 gallon whole milk
- 1 TBSP vanilla
- pumpkin pie spice
- cinnamon spice
- Separate egg whites/yolk into different bowls. Beat egg whites until thick and frothy (8-10 minutes).
- Add 1 c sugar to whites and mix.
- Combine whites with yolks and mix well. Add rest of ingredients while mixing.
- Add spices
- Sprinkle nutmeg on top
***Optional: Flavor with a pint of rum or you can add 2 large TBS of cool whip to egg whites while mixing for extra thickness.***
Honey Apple Cider - from Natasha’s Kitchen
- 4 lbs apples, assorted variety (about 8 medium apples)
- 1 medium orange
- 4 small/ 3 medium cinnamon sticks
- 1 whole nutmeg
- 1 Tbsp whole cloves
- ½ cup honey, plus more to taste (we used ¾ cup total).
- 10 to 11 cups water
- Roughly chop your apples. We used our awesome apple slicer which cored and sliced them easily. No need to peel apples. Place them in a large soup pot. Slice your orange and add it to the pot, again, no need to peel the skin.
- Add spices: 3-4 cinnamon sticks, 1 whole nutmeg, 1 Tbsp whole cloves.
- Drizzle the top with honey, then pour in 11 cups water to cover your fruit.
- Note: If your pot doesn’t fit 11 cups water, you can add remaining water in later. Your mixture will just be more concentrated and you can dilute it down with more boiling hot water after it’s finished.
- Bring the pot to a boil over high heat (now lean over and savor this amazing aroma; it’ll make your head spin), then reduce heat to medium and lightly boil uncovered for 1 hour. Reduce heat to medium/low, cover and simmer another 2 hours. The juice should begin to turn amber in color when it’s finished. Add more honey and hot water to taste. The flavor should be sweet and spicy.
- Strain your cider through a fine mesh colander or through a cheese cloth placed over a regular colander. Squeeze out as much juice as you can and discard the fruit pulp and spices. Serve hot. This apple cider refrigerates well and is really easy to re-heat on the stove top or in the microwave.
Reindeer Chow – from Jodi Vinson
- 14 Cups Chex cereal
- 18 oz holiday m&ms
- 12 oz semi sweet chocolate, bar or chips
- 1/2 Cup unsalted butter
- 1 Cup peanut butter
- 1 tsp vanilla extract
- 4-5 Cups powdered sugar
- Melt the peanut butter and butter in a microwave safe dish. Microwave in 30 second intervals until butter is melted. Add the chocolate a little at a time until all is melted into the mix. You might need to microwave one last time to make sure everything is melted and add the vanilla. Stir together.
- In a large bowl add half of the cereal.
- Drizzle half of the chocolate peanut butter mixture into the cereal in the bowl. Mix with a spoon.
- Place one large paper bag into another one. Add 1/2 cup of the powdered sugar and half of the mixed cereal into the bag. Close this tightly and shake vigorously. Add more powdered sugar 1/2 cup at a time if needed until all the cereal is coated. Add 1/4 of the m&ms into the bag and toss. Place in an air tight container.
- Continue these step with the remaining ingredients.
- Keep stored in an air tight container. I personally love to keep it in the freezer, YUM!
Ham & Cheese Party Sandwiches
- 30 Hawaiian-style rolls or other 2-inch bakery-style rolls
- 2 lbs shaved deli ham
- 1 lb Monterey Jack cheese, shredded
- 1 c (2 sticks) butter
- 2 TBSP mustard
- 2 tsp Worcestershire sauce
- Slice the rolls in half. Place the ham and cheese on the rolls to make sandwiches.
- Arrange the sandwiches in a 9×13 inch baking dish.
- Melt the butter in a saucepan.
- Stir in the mustard and Worcestershire sauce.
- Pour evenly over the sandwiches. Cover and chill overnight.
- Bake, covered, at 350 degrees for 20 minutes or until the cheese melts.
Beef Tenderloin with Cabernet-Cherry Sauce – from Jodi Vinson
- Trimmed & Tied Center Cut Beef Tenderloin (about 5 lbs)
- 3 c beef broth
- 1.5 c Cabernet Sauvignon
- 1.5c Dried Tart Cherries (such as Montmorency)
- 2.5 TBSP red currant jelly
- 2 TBSP cornstarch mixed with 1/4 c water
- Thin Orange Slices (optional)
- Salt & Pepper
- Rub spice mixture over beef. Set beef in a 10×15 inch roasting pan. Roast in a 450 degree oven until a thermometer inserted in the center of the thickest part of the meat registers 135 degrees for rare to medium-rare, 35-40 minutes, or 140 degrees for medium, about 50 minutes.
- Meanwhile, in a 3-4 quart pan, combine 2 cups broth, wine, cherries, and jelly; bring to a boil over high heat. Cover and simmer over low heat until cherries soften, 15 to 20 minutes.
- When done, transfer roast to a warm platter. Snip strings free; remove. Let roast stand in a warm place for about 15 minutes.
- Meanwhile, add remaining 1 cup broth to roasting pan; stir over medium heat to scrape browned bits free. Pour broth mixture into cherry mixture; bring to a boil. Add cornstarch mixture, and stir until sauce boils. Pour into a bowl.
- Garnish beef with orange slices. Cut roast into thick or thin slices as desired; serve with sauce. Add salt and pepper to taste. Makes 10 to 12 servings.
Greenberg Turkey – Compliments of Jen Hatfield
Of course, last minute things do happen. If you are in a panic about cooking the main dish this year, let Greenberg Turkeys do the work for you! They come highly recommended by our Buyer’s Specialist, Jennifer Hatfield.
Roasted Asparagus with Garlic and Parmesan – submitted by Jackie Galeas
- 1 lb asparagus
- 4 cloves of garlic (chopped)
- 2 tbsp of olive oil (I like to use the light)
- 1/2 cup grated Parmesan Cheese
- Preheat oven to 400 degrees.
- Break off ends of asparagus. In a bowl add the oil, garlic, salt, pepper and asparagus.
- Spread asparagus on large baking sheet, sprinkle with cheese, and bake for 15 to 2o minutes. Turn over at the half way mark.
Adela’s Favorite Green Bean Bundles – submitted by Adela Craddock
- 3 Cans Whole Green Beans
- 1 stick butter
- 3/4 c brown sugar
- 2 tsp garlic powder
- Bacon, halved lengthwise
- Wrap 7 to 9 beans per bundle in bacon, placing them seam side down.
- Microwave butter, brown sugar, and garlic powder and pour over bundles.
- Bake 30 minutes covered (you can bake for a minute or so to crisp bacon).
Pumpkin Pie Cheesecake – submitted by Jackie Galeas
- 4 oz fat free cream cheese
- 4 oz reg cream cheese
- 1 cup canned pumpkin
- 1/2 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 cup cool whip
- ready to use graham cracker crust
- Mix, cream cheeses, canned pumpkin, brown sugar and pumpkin spice.
- Gently stir in cup of cool whip.
- Spoon mixture into graham cracker crust and refrigerate for 3 hours.
- Serve with a dollap of cool whip!
Pecan Pie – submitted by Ashlea Longenecker (compliments of Bakerella)
- 16 oz. pecans (Stone Mountain Pecan Company)
- 2 sticks margarine (Parkay)
- 16 oz. package light brown sugar (Domino or Dixie Crystals)
- 1 heaping tablespoon (serving tablespoon, not measuring spoon) self-rising flour (White Lily)
- 16 oz. bottle light corn syrup (Karo)
- 1 tablespoon (serving tablespoon, not measuring spoon) imitation vanilla
- 6 eggs
- 3 regular size (not deep dish) frozen pie crusts (Pet-Ritz)
- Melt margarine in the microwave for about 2 minutes or until melted and set aside.
- Prepare your pecans. Remove any unwanted brown pieces from the pecan crevices and shake out pecan crumbs in a colander.
- Place brown sugar in a large bowl. Work out any lumps with the back of a spoon. If the brown sugar is too hard, you can loosen it up in the microwave. Heat it for a few seconds and it will be fine.
- Add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.
- Add a bottle of light corn syrup. Then add 1 serving tablespoon of vanilla and stir until thoroughly combined.
- Add melted margarine. Fold carefully into the mixture so it doesn’t splatter. Fold until the margarine is thoroughly worked in and disappears.
- In a separate bowl, crack open six eggs. Remove the “roosters” and loosely beat the eggs with your spoon.
- Fold the eggs into the pie mixture until they disappear.
- Add pecans and stir until completely coated.
- Remove three pie shells from the freezer at this point and check for cracks. If you do have a crack, thaw and knead the crack together and refreeze.
- Pour the mixture evenly into the three shells. You’ll probably have a little bit leftover in the bowl. Tap tops with a spoon to check consistency and make sure there is the same amount in each pie. Redistribute pecans if necessary to make equal.
- Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
- Remove and cool for about three hours. Store on the counter or in the refrigerator depending on how you like your pie.
To help get everyone in the spirit of being grateful, here are some ideas of traditions that you can incorporate into your holiday festivities.
88th Annual Macy’s Day Parade – We love having this on while the preparations in the kitchen are in full swing. The kids love the many floats and entertainment that participate in this annual event. It will be on NBC and starts at 9:00 am.
Cowboys Game – How can there be Thanksgiving without the Dallas Cowboys? Watch them take down the Philadelphia Eagles at 3:30 p.m.
Gratitude Rolls – by Disney - As your guests come in, have them write what they’re thankful for on small strips of parchment paper. Then lay each strip on top of store-bought crescent dough before rolling it up and baking. When dinner’s ready, family members can read out loud the messages of gratitude, in a creative twist on the “what are you thankful for” question that traditionally loops around the table. Tip: Leave them anonymous for a “guess who’s grateful for this” game.
Thankful Tablecloth – Turn a drop cloth into a Thankful Tablecloth. Bring out each year during the holiday and have your guest sign what they are thankful for. Bring it out each year to see the memories.
Thankful Leaf Garland – Have everyone write what they are thankful for on a leaf and string it like a garland for everyone to see. You can spray with glitter to make it extra special. Click here for the leaf template.
Gratitude Glasses – from Country Living – This one is especially fun for the adults. Find inspiration quotes or verses on gratitude. Write it on strips of paper and place them around the rim of wine glasses with double sided tape. Have each adult read their quote to set the tone for the day.
Here at Rod Holland Real Estate, we want to just say that we are extremely thankful for you, our clients! As we gather around the turkey with friends and family we pray that each of you have a wonderful Thanksgiving and may your blessings continue to grow into 2015!