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thanksgiving

Thanksgiving Leftovers Pilgrim Sandwiches

November 24, 2020

Thanksgiving Leftovers Pilgrim Sandwiches are the perfect sandwich to to enjoy using your favorite Thanksgiving leftovers. Yum!

Thanksgiving Leftovers on a roll making a sandwich called a pilgrim sandwich

Making a Pilgrim Sandwich is a must once you have enjoyed Thanksgiving meal. Use the leftovers to whip up a really tasty sandwich for your post Thanksgiving lunches.

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Filed Under: Poultry, Recipes, Sandwiches, Thanksgiving Tagged With: cranberry, gravy, Pilgrim Sandwich, stuffing, thanksgiving, thanksgiving leftovers, turkey sandwich

Easy Classic Thanksgiving Pecan Pie

November 20, 2018

This Easy Classic Thanksgiving Pecan Pie will be the hit of your dessert table. Everyone will love a slice, and you’ll love that it is no fuss baking!

Post Contains Affiliate Links. Read my full disclosure HERE

What is your favorite pie for Thanksgiving? I LOVE pecan pie.

I am basically only looking forward to Thanksgiving this year so that I can enjoy a BIG slice. And some roasted brussels sprouts.

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Filed Under: Pies and Tarts, Recipes, Thanksgiving Tagged With: peacan pie, Pecans, pie, thanksgiving, thanksgiving pie

Happy Friendsgiving 2017

November 21, 2017

I love that we found such a great group of friends since moving to Florida.

We just clicked and it works so well with kids all around the same age (5 and under). The kids all play together and we get to hang and talk fun things like crappy sleep, endless weekend to do lists, and boob jobs we dream of. Ah mom life! ha!

Well, we divided up the holidays and hosting duties throughout the year.

Molly and Aaron got Friendsgiving, so we headed over to their house on Saturday with a giant tray of Sausage & Mushroom Stuffing and some booze in hand to hang out with friends while getting stuffed on some really awesome food!

 

They created really cute Thankful cards for each of the kids and gave them crayons to color in a big picture together. It was a good activity for the kids, besides the regular running around and screaming they always do.

Hunter’s future girlfriend Mila… so sweet and squishy. I love fresh babies.

Hunter was thrilled just to hang out with everyone. Also, nom on some blocks.

I did my typical Thanksgiving thing and not eat any turkey but just stuff myself on all the sides.

I realized that my sweet potatoes need work. The ones that Dolly brought were out of this world. They were so incredibly creamy, mine are never like that. But I did rock the stuffing that I brought so at least there is that! I am good with my stuffing skills, but I need to work on things for my sweet potatoes.

 

 

The kids finally wound down and watched a movie.

Ahh, so many girls. The few boys are going to be in trouble in this group!

The ladies stayed in and talked and talked and the guys went outside to build a fire n the fire pit and hang there.

Well, I’d say that the night was a big success!

Can’t wait for our next group party… Dolly & Rocky’s Ugly Sweater Party!!

 

Filed Under: Living Tagged With: friendsgiving, friendship, thanksgiving, thanksgiving dinner

Thanksgiving. 2015

December 1, 2015

Thanksgiving_2015

Thanksgiving really kicked off for us the weekend before the actual holiday. Thanksgiving was a week-long festivity this year. It was so nice.

On Sunday we had our own Thanksgiving turkey dinner full of turkey, slow-cooker mashed potatoes, stuffing, honey roasted carrots, cranberries, and rolls.

Thanksgiving_2015-01

I went super casual at work on Wednesday with this ah-mazing tee that my blogging bestie Amanda and I both bought to celebrate this Thanksgiving. We’re awesome like that.

Thanksgiving_2015-02

Truth be told, I had a major meltdown over brunch on Thanksgiving. Ya see, I decided that I was gonna ‘fancy up’ our breakfast by making waffled eggs benedict. Well, do you know how much of a pain in the ass it is to try to coordinate the cooking and timing of making the waffle base, poaching the eggs, and making a Hollandaise Sauce while the most adorable toddler keeps pulling you away from the stove so you can race doll strollers around the living room?

After having a lovely sob fest over over cooked poached eggs and a very separated Hollandaise, Autumn and I headed out to the beach so I could mellow out and so Price could recover from the exorcism he just witnessed in the kitchen.

The beach was nice and calming for me and Autumn so we were both energized and tired afterwards. She took an awesome 2 hour nap in the afternoon. Awesome!

The rest of the day was relaxing with some Chinese food take out for our dinner after Autumn went to bed. It was not the typical Thanksgiving fare, but it was perfect to stuff our faces with dumplings, crab rangoon, General Tao’s, and shrimp egg fu young.

Thanksgiving_2015-03 Thanksgiving_2015-04

Friday was the ‘real’ Thanksgiving for us as that is when we got together with family for the big turkey meal. We headed up to New Hampshire to Price’s sister’s house were we really enjoyed our time with family, the beautiful warm weather, and lots of Harvest Spaced Punch (recipe on the blog on Friday).

Thanksgiving_2015-05

 Thanksgiving_2015-06 Thanksgiving_2015-07

Autumn did so well going with the flow with a later than normal nap on the sofa, which was nice since she typically is very schedule driven.

Thanksgiving_2015-09

The long weekend continued on into a lazy, rainy Saturday. There was tons of coloring, playing with play-doh, and watching Mickey Mouse Clubhouse (duh). I even got the best nap in bed, under a pile of clean clothes, that a girl could ask for.

We (Price) pulled out the tree and decorations so we decorated our tree and the house. It makes me wish that Christmas trees were an all year round thing. At least Christmas lights. Since they are so cheerful. Like, right now, they help offset the misery that sets in when the sun sinks below the horizon just after 4.30pm. Ugh.

Thanksgiving_2015-08 Thanksgiving_2015-10

The rest of the weekend was great with a solo Target run, lounging around late into the afternoon in new pajamas that have waffles on them, some”You’ve Got Mail”, and a Patriots loss in OT. ha! And I even mastered my eggs benedict!

It was just a wonderful weekend to be thankful to spend time with family.

 

Filed Under: Living Tagged With: thanksgiving

Honey Roasted Carrots

November 23, 2015

post from 11/23/15, pictures updated 11/6/17

Hello, Monday. We meet again…

It’s the 3rd Monday of the Month so it’s time for my monthly Secret Recipe Club post. Yes!

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Filed Under: Recipes, Side Dishes, Thanksgiving, Vegetarian Tagged With: Carrots, honey, honey roasted carrots, side dish, thanksgiving, vegetables

Apple and Mushroom Wild Rice Stuffing- SRC

November 24, 2014

Apple and Mushroom Wild Rice Stuffing-1

I have a funny story.

It happened on Saturday, but it all starts with something that happened on Thursday. Kinda. Sorta.

Apple and Mushroom Wild Rice Stuffing-2

See, on Thursday our wonderful dog walker emailed me asking for me to call her. She wanted to let me know that Kemper’s left eye was all puffy. Not the eye actually, but all around it. Top and bottom lid. My poor bug eyed dog was even more bug eyed. It looked like he was punched. Well, a trip to the vet later, he was having an allergic reaction to something. Nothing in his diet or in the environment changed. Nothing that we could think of. So, he had to get a benadryl shot and keep taking it 3x a day for 3 days, plus pepcid for his stomach as allergic reactions will often upset their stomach. (The things you learn.)

Fast forward 24 hours to Friday night and my stomach starts itching. No big. It’s the winter. My skin is dry.

Apple and Mushroom Wild Rice Stuffing-5 Apple and Mushroom Wild Rice Stuffing-6

Apple and Mushroom Wild Rice Stuffing-7 Apple and Mushroom Wild Rice Stuffing-8

Then it’s Saturday morning and my feet and hands start itching. My hands get splotchy and a bit puffy, enough to take my ring off. So while Kemper is getting Benadryl dose I take a pill too. What the hell is going on!?!? Anyway, Autumn and I then go grocery shopping. Enough of a distraction for me to stop scratching my palms. By the time we got home it was time for Autumn’s nap so I put her down and then got the perishables away. I was crashing so I figured I’d take a 5 minute catnap, or maybe a 15 minute nap. I’m usually great at getting myself up at a certain time, but I didn’t do so well as I woke up at 10.40. And panicked. Why? Because I had to make mac and cheese to bring over to our friend’s house for 1pm. I sprung up and stumbled into the kitchen while freaking out ‘How did you let me sleep so late? I gotta make mac and cheese. We are never gonna get to Mark and Allie’s on time!!!” “Umm, we’re going there tomorrow…” And so there we were. So I took a deep breath, stumbled back to the sofa and fell back asleep.

And that is why you should buy NON-DROWSY Benedryl. Noted.

Now it’s time to discuss this amazing side dish.

Apple and Mushroom Wild Rice Stuffing-9 Apple and Mushroom Wild Rice Stuffing-10

Apple and Mushroom Wild Rice Stuffing-11 Apple and Mushroom Wild Rice Stuffing-12

For this month’s Secret Recipe Club post I was given Sarah’s blog Curious Cuisiniere. Sarah shares her adventures; whether it’s in the kitchen, traveling or her recent bakery position.  It all makes for well balanced blog with wonderful recipes including the one I chose for this months SRC.

Sarah shares hundreds of recipes, thankfully all very well organized. I enjoyed browsing through them as she shares a unique range of dishes from all different cultures. As I had been focusing on Thanksgiving recipes I picked her Apple and Mushroom Wild Rice Stuffing as it sounded easy to make – just about 30 minutes- and really flavorful with the layers of flavors from the apples, mushrooms, raisins, and, of course, the wild rice.

Apple and Mushroom Wild Rice Stuffing-4

This Apple and Mushroom Wild Rice Stuffing is the perfect side dish for Thanksgiving.  It’s off the beaten path which will make for a tasty alternative to stuffing but goes great with roasted turkey or other fowl.  The earthy texture and filling taste of the dish makes for a hearty side for tummy and palette.  The wild mushrooms mixed with the apples and long grain rice are a wonderful combination.

I changed things up a bit by using fresh mushrooms, as opposed to canned. But the recipe was so great that there was little personalizing needed. I did garnish the stuffing with chopped pecans and dried cranberries but you can leave it plain. Or you might even want to add some pecans into the rice. I love pecans but Autumn doesn’t do too well when nuts are mixed into things. She just spits them out. ha!

Apple and Mushroom Wild Rice Stuffing-3

Apple and Mushroom Wild Rice Stuffing

Makes roughly 2 quarts

Ingredients

  • 3 Cups water
  • 1/2 Cup wild rice
  • 1 Cup white rice
  • 2 Tablespoos butter, divided
  • 1 Tablespoon chicken or vegetable broth
  • 8 ounces of baby bella mushrooms, white button mushrooms are okay too
  • 1 medium onion, chopped (approximately 1 Cup)
  • 2 stalks celery, chopped (approximately 1 Cup)
  • 1 medium green apple, cored and chopped (approximately 1 Cup)
  • 4 garlic cloves, minced
  • 1/2 Cup chicken or vegetable broth
  • 1/2 Cup raisins
  • 3 Tablespoons parsley, dry
  • 1 teaspoon thyme, ground dry
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon pepper

Process

  1. In a large sauce pan, mix water and wild rice and bring to a boil. Simmer, covered for 5 min. Add white rice, turn the heat down to low, and simmer, covered, for 15-20 minutes, until rice is tender, but not overcooked. Note: You may have some water left over in the pot when the rice is tender, simply transfer the rice to a strainer to eliminate the excess liquid.
  2. Meanwhile, sauté the mushrooms in 1 Tablespoon butter and 1 Tablespoon chicken broth over medium heat. Cook until browned and reduced in size, approximately 4-5 minutes. Remove from the skillet.
  3. Add 1 Tablespoon butter to the skillet. Once melted, add the onion and celery. Sautee for 3-4 minutes. Add 1 Tablespoon chicken broth and cook for another 2-3 minutes. Add the apples, and garlic and sauté an additional 3-4 min. Remove from heat.
  4. Add the onion mixture to rice along with remaining stuffing ingredients.
  5. Stuffing is ready to serve, or be stuffed inside a turkey.

Inspired by Curious Cuisiniere

____________________

Check out all the other great Secret Recipe Club posts this month!

 

And be sure to check out my 3 years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Filed Under: Recipes, Side Dishes, Thanksgiving, Vegetarian Tagged With: Apple and Mushroom Wild Rice Stuffing, apples, apples and mushrooms, mushrooms, raisins, Rice, rice stuffing, Secret Recipe Club, thanksgiving, Thanksgiving side dish, wild rice

Double Chocolate Pecan Pie

November 21, 2014

 Double Chocolate Pecan Pie-5

MAYDAY PEOPLE!!!

We are now less than a week from Thanksgiving. It’s the Super Bowl of food. I’m sure I could come up with something about how the QB is the turkey and the special teams is dessert, but that would be ridiculous as there are times when I barely understand football and, well, it’s just lame. Oh, look I did it… I’m lame.

…

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Filed Under: Pies and Tarts, Recipes, Thanksgiving Tagged With: a year of pie, a year of pies, chocolate chip pecan pie, chocolate liqueur, chocolate lover pecan pie, double chocolate pecan pie, pecan pie, Pecans, thanksgiving, Thanksgiving menu, Thanksiging Pie

Bourbon Pecan Pie

November 14, 2014

Bourbon Pecan Pie

Tuesday is Autumn’s first birthday. {Que freak out}

So we are hosting her farm themed party tomorrow.

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Filed Under: Thanksgiving Tagged With: a year of pie, a year of pies, bourbon, bourbon pecan pie, pecan, pecan pie, Pecans, thanksgiving

Turkey with a Brown-Sugar Glaze

April 8, 2014

 Turkey with Brown Sugar Glaze

My mom is coming up from Florida for a visit and it happens to be Easter weekend. I love cooking for holidays but I’m just not sure what to make for Easter. I know what you are going to say, you’re going to say “But you make ham for Easter!” This is true but we didn’t have turkey on Thanksgiving since we had just brought Autumn home Monday night and none of us were going to whip up a turkey just a few days later. (Side note: our super sweet Chilean neighbor brought us over some food- shrimp cocktail, roasted pork, and rice.)

Turkey with Brown Sugar Glaze-1

So I’ve had turkey on the brain every since.

We did do an early Thanksgiving which was awesome but I’ve been thinking about making a turkey recently. It’s probably because I’ve been enjoying the work week more when I have dinner prepped or pre made so we are just assembling or reheating it. A big turkey cooked up on a Sunday would give us plenty of leftovers for lunches and dinners for a few days.

Turkey with Brown Sugar Glaze-3 Turkey with Brown Sugar Glaze-4

Turkey with Brown Sugar Glaze-5 Turkey with Brown Sugar Glaze-6

The turkey is really moist as the skin locks in the moisture. Plus the vegetable and the liquid in the bottom of the pan also helps keep the turkey from drying out. Can’t have a dry turkey! That’s the worst.

I always use a turkey with a built in thermometer as I’ve had issues with the done-ness in the past. When I’ve cooked turkeys without a built in thermometer I’ve under cooked them in the past when I’ve just stuck a thermometer in the thigh, received the reading of 165 degrees, took it out of the oven and when I’ve carved it up later I’ve discovered a pink bird. So, do what works for you.Feel free to use both thermometers… why not!?!

Turkey with Brown Sugar Glaze-7 Turkey with Brown Sugar Glaze-8

Turkey with Brown Sugar Glaze-9 Turkey with Brown Sugar Glaze-10

The brown sugar glaze is easy to prepare and it gives such a lovely flavor to the turkey. But the best is that it makes the skin sticky and crisp. So when you sneak a piece of skin before you serve it you have to lick your fingers clean of any delicious evidence!

As well the gravy is unlike any other gravy I’ve had before. The gravy is made with the drippings from the pan, leftover graze, and hard cider. The cider really does give it a lot of apple-y flavor but I liked that with the sweetness of the glaze but using stock would be just fine as well.

So give turkey a chance for Easter, or any lovely Sunday dinner. If not, the make it for Thanksgiving and your family will thank you. They will so so excited that you tried this Brown Sugar Glazed Turkey. I swear!

Turkey with a Brown-Sugar Glaze

Turkey with a Brown-Sugar Glaze

Ingredients

For the Turkey

  • 12-15 pound turkey, brought to room temperature
  • 2 medium carrots, peeled, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 1 orange
  • herb bundle containing rosemary, thyme, sage
  • 1/2 cup 1 stick unsalted butter, room temperature
  • Coarse salt and ground pepper
  • 1 cup of orange juice mixed with 1 cup of hard cider or stock

For the Glaze

  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice
  • 2 tablespoons of butter

For the Gravy

  • drippings from the pan
  • 2-3 tablespoon flour
  • any remaining leftover glaze
  • 1-2 cups of hard cider or stock
  • sage leaves

Instructions

  1. Place a rack in the lower third of the oven. Preheat oven to 425 degrees.
  2. Place the turkey in a roasting pan with a rack. Tuck wing tips underneath the body of turkey. Stuff the tukey with the carrots, celery, onion, orange, and herbs.
  3. Carefully seperate the skin of the turkey from the breast and place pieces of butter between the breast and skin of the turkey. Season the outside of the turkey with salt and pepper.
  4. Pour the orange juice mixture into the bottom of the pan.
  5. Roast the turkey for for 30 minutes.
  6. Turn down the oven to 350 and let continue to cook for another 45 minutes before rotating for another 45 minutes.
  7. While the turkey is cooking, make the glaze by combining the vinegar, brown sugar, and orange juice in a small saucepan. Bring the mixture to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from the heat and whisk in the butter and orange zest.
  8. Brush the skin of the turkey with the glaze after it has been roasting for an hour and 30 minutes at 350. Brush and rotate the bird every 15 minutes until it has completed cooking, when the temperature ofin the thickest part of the thigh reads 165 degrees.
  9. Remove from oven and tent with alumnium foil for at least 30 minutes before carving.

To make the gravy

  1. Remove the drippings from the pan. (I suggest using a baster to do this task)
  2. Let the drippings sit for a few minutes so that fat seperates and you can remove some of it.
  3. In a large skillet pour about a 1/4 cup of the drippings into the pan and add the flour to a paste. Slowly mix in the rest of the drippings with some whole sage leaves.
  4. Once that is all comined mix any remaining glaze. Then add the cider until you have reached the amount of gravy you would like. Season with salt and pepper to taste.
  5. Serve the carved turkey with the gravy and enjoy!
  6. Inspired by Martha Stewart

Did you make this recipe?

Tag me in your Instagram pic @iamahoneybee

© iamahoneybee

 

Filed Under: Poultry, Recipes, Thanksgiving Tagged With: apple cider vinegar, brown sugar, brown sugar glaze, Everyday Food, gravy, Martha Stewart, Martha Stewart Recipe, recipe, thanksgiving, turkey, Turkey recipe, Turkey with Brown-Sugar Glaze

Cornbread and Sausage Stuffing

November 15, 2013

Cornbread and Sausage Stuffing

On Wednesday I shared with you some awesome cornbread muffins that I saw featured just last week on Baked By Rachel and just had to make. Let’s call it a craving. They make for a great breakfast, snack, or side for dinner. I just love how cornbread is so versatile like that.

Well, now I’m back with another awesome recipe from Rachel that uses those cornbread muffins as a great base for a side that will grace your Thanksgiving table. You start with the cornbread muffins, or some store brought cornbread, and add some more great flavors to make kick ass Cornbread and Sausage Stuffing. Really, it kicks ass.

Cornbread and Sausage Stuffing_01 Cornbread and Sausage Stuffing_02

But I guess it’s obvious for it to be a great stuffing recipe when you start with cornbread and then add in sausage, sauteed veggies, dried cranberries, and other great aromatics.

Cornbread and Sausage Stuffing_03Cornbread and Sausage Stuffing_04

I used a plain breakfast sausage for this recipe as I don’t love Italian sausage… shhh don’t tell my Italian relatives! I just don’t like fennel that much!! But if you enjoy Italian sausage then I say feel free to use that just like in Rachel’s recipe. Just be sure to use a sausage that has been removed from its casing.

Cornbread and Sausage Stuffing_05 Cornbread and Sausage Stuffing_06

Cornbread and Sausage Stuffing_07 Cornbread and Sausage Stuffing_08

But now I have a question…

Do you call it stuffing even if you don’t put it in the bird?

I do. I guess it will always be stuffing to me just because that it what I’ve always called it so I associate the food itself more with the name than if it’s actually being stuffed into something.

Cornbread and Sausage Stuffing_09 Cornbread and Sausage Stuffing_10

I hope that you’ll give this Cornbread and Sausage Stuffing (or dressing… depending on what you call it!) a try since it is sure to be a big hit at your Thanksgiving table!

Cornbread and Sausage Stuffing_00

Cornbread and Sausage Stuffing

Makes 6-8 servings

Ingredients

  • 5-6 cups cornbread broken into chunks (or 9 muffins)
  • 1/2 lb plain breakfast sausage, like Jimmy Dean’s regular sausage
  • 1 cup celery, chopped
  • 3/4 cup yellow onion, chopped
  • 2 fresh sage leaves
  • 1/2 cup dried cranberries
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 tsp pepper
  • 1 cup chicken or vegetable broth

Process

  1. Preheat the oven to 350°F.
  2. Create a single layer of the crumbled cornbread on a large baking sheet. Bake for 10-15 minutes or until nearly crisp. (drying the cornbread out helps it hold it’s shape/texture)
  3. In a large skillet over medium heat, cook  the sausage, breaking it up into small pieces while cooking. Transfer sausage to a large bowl reserving some fat in the skillet.
  4. In same skillet, cook onion and celery with seasonings until the vegetables are tender and nearly translucent. Add the sausage back in. Add the dried cranberries and cornbread, toss to blend the ingredients together. Pour broth over mixture, toss again to combine well.
  5. Transfer the mixture to a greased 2-quart baking dish.
  6. Bake for 20-30 minutes or until heated through and the top is crisp. Serve immediately.

Slightly adapted from Baked by Rachel

Filed Under: Recipes, Side Dishes, Thanksgiving Tagged With: cornbread, dried cranberries, jimmy dean breakfast sausage, sausage, stuffing, thanksgiving

Cornbread Muffins

November 13, 2013

Cornbread Muffins

Wanna hear a pretty obvious statement?

I’m pretty hungry all the time now. I know… hungry at 9 months pregnant.?!?! Big shocker here.

Cornbread Muffins_01 Cornbread Muffins_02

But really, I am the most hungry for breakfast so I think about cereal, bagels, waffles, muffins, and yogurt. No, not having 1 of those things… but eating all of it. A huge pile of it. A bucket of it. Whatever.

Cornbread Muffins_03 Cornbread Muffins_04

And lately, I’ve been thinking of carby goodness in the form of muffins. Pumpkin Muffins. Chocolate Chip Muffins. Blueberry Muffins. Apple Cinnamon Muffins. Donut Muffins. Peanut Butter Chocolate Chip Muffins. Corn Muffins. <<<< I’m having that Forest Gump shrimp moment when it comes to thinking about muffins.

So that is why I jumped when I saw these cornbread muffins on Baked by Rachel. She just made them last week and once I saw them I was drooling. I just knew I had to make a batch.

Cornbread Muffins_05 Cornbread Muffins_06

Anyway, besides being awesome corn muffins to eat for breakfast they are so good in stuffing. Yep, Thanksgiving is just around the corner so I used some of these babies in an amazing Cornbread and Sausage Stuffing that I saw on Baked by Rachel. I’m blog stalking Rachel. ha! Well that Cornbread and Sausage Stuffing was awesome so I will share that recipe tomorrow too!!

Cornbread Muffins_00

Cornbread Muffins

Makes 15 muffins

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 6 Tablespoons granulated sugar
  • 2 eggs
  • 1C buttermilk (or substitute by mixing together 1 Tablespoon fresh lemon juice plus enough milk to make 1 cup of liquid)

Process

  1. Preheat oven to 375°F. Prepare muffins tins by spraying with nonstick cooking spray. (If cooking all 15 muffins at once, then only spray 3 cups in the 2nd muffin tin)
  2. In a small bowl combine the cornmeal, flour, baking soda, baking powder, and salt.
  3. In a large bowl combine the melted butter with the sugar and eggs. Whisk in buttermilk. Slowly add dry ingredients, stirring until completely combined.
  4. Fill each muffin pan cavity roughly 3/4 full. Bake for 12-15 minutes or until a toothpick inserted comes out clean or with only a few moist crumbs.
  5. Allow muffins to cool for several minutes before transferring to a wire rack to cool completely. Serve immediately or store in an airtight container for up to several days.

Sourced from Baked by Rachel

Filed Under: Uncategorized Tagged With: breakfast, cornbread, cornbread muffins, cornmeal, muffins, thanksgiving

11.20-25: Thanksgiving Long Weekend Recap

November 26, 2012

{Tuesday Night} finished punch listing early| get bourbon | drive home | Price cleans the rabbits cage /& I talk to Rosa re: going away | laundry | eggs with guac & toast for dinner | clean out the fridge| grocery store for SRC prep| shower | finish packing | Price went to bed at 11| photo editing | bed at 11.45

{Wednesday} alarm at 3am | dress and feed the rabbits | call cab | at airport at 4.15am | mcdonalds | 6am flight | Phoenix | get bags | starbucks | Tom picks us up | Walmart for pie & see Tom’s school | house |nap |Jack in the Box & Walgreens | star gazing | hot tub | bed

{Thursday- HAPPY THANKSGIVING!!!} Wake up early | lounge around | watch the news | call family | breakfast | Today Show | Macy’s Thanksgiving Day Parade |Price and Tom carve the turkey| lunch | football | pie | phone calls| more football and mystery shows|pickles and wine | hot tub | bed

{Friday} wake up for Black Friday online sales | shower and get ready | drive around and head to the zoo | nap in the car | World Wildlife Zoo and Aquarium |another nap in the car | lunch at Monti’s |back to Tom’s | feet in the pool and catch up on twitter | lounge around | caulk the tub | blog drafts | In & Out for dinner | Walgreen’s | lounge around watching the end of the dog show and reading Food Network Magazine | go to bed

{Saturday} stupid dog woke us up | coffee | blog drafts | get Powerball tickets |McDonald’s for more coffee | drive around the neighborhood | back to Tom’s | Men Who Built America marathon | shower & get ready | lunch at Filibertos | drive  around the neighborhood  | sit by the pool | more Men Who Built America marathon | writing blog drafts | leftovers | hot tub | showers | bed

{Sunday} Price and Tom got coffees & breakfast | eat breakfast outside | packing up | leave for the airport at 10.30 | have drinks and lunch | 1.30 flight | home at 8.45 | bunny love | relaxing and then bed

price misses jet blue

fire pit_01 fire pit_02

dummy heads shot in the head dummy

jack in the box curly fries

price made breakfast

thanksgiving thanksgiving turkey

in and out burger_01in and out burger_02

playing powerball filiberto's_AZ

heidi braids

chopped salad burger

us- flight home

Filed Under: Family and Friends, Living Tagged With: Arizonia, family, Filibertos, Monti's, thanksgiving, World Wildlife Zoo and Aquarium

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