Dean & Deluca

While in Dean & Deluca on my lunch break today, I spotted these cookies. I absolutely had to share them with you. Too cute.

New York, New York

Don't you just love this city.

White Chocolate Trail Mix

This mix does not stick around too long in my family. It's the perfect combination of sweet & salty. Also, it's completely addicting. Try this super-easy recipe and you and your guests will not be disappointed!

Ingredients:

5 cups of plain cheerios

5 cups of corn or rice chex

3 cups of pretzel sticks

1 large bag of peanut M&M's

1 bag of white-chocolate chips

2 tablespoons of canola oil

Recipe:

Melt the white chocolate with the canola oil over a double boiler. Put the cereals and pretzels in a large bowl and pour the white chocolate over the cereals and pretzels and mix. Once the cereals, pretzels and white-chocolate is combined, add the M&M's. Spread it all out on a large cookie sheet with parchment paper and let it dry.

Enjoy!

Cheesy Eggs

Every summer down the shore, my mom makes breakfast for everyone (naturally). She usually just asks everyone want they want and then makes that. One time, for the sake of our growing family and my moms sanity, we told her to combine all our favorite things--and here we are--cheesy eggs! I am NOT an egg person, something about them always made me nauseous, but I even ask for them when I'm home. Try it out for yourselves!

Ingredients:

1 dozen eggs

1/4 pound of Muenster Cheese

1/4 pound of Yellow American Cheese

1/4 pound of Mozzarella Cheese

1/4 pound of Provolone Cheese

2 tsp. of Salt

1 tsp. of Pepper

1/2 tablespoon of Butter

1 Medium sized onion diced

Prep:

Heat & grease your skillet. Cut all your cheeses into small squares.

Recipe:

Crack all your eggs in a large bowl and scramble. Add salt and pepper. Place your diced onion in the skillet and saute. Then add your scrambled eggs cook until almost done then add your cheeses and stir. Serve immediately, because who likes cold eggs?

Enjoy!

Thanksgiving Sandwich

One of my favorite parts about the Thanksgiving holiday is the leftovers. Now, this is a popular sandwich at Lenny's but I swear we've been making these for years! Try it out with your leftovers!

Ingredients:

Toasted Bread

Left-Over Turkey

Left-Over Stuffing

Mayo

Cranberry Sauce

Recipe:

Apply Mayo and Cranberry sauce to toasted bread as a spread. Then comes the stuffing and then the turkey!

Enjoy!

Cranberry Sangria

We always try to think of new festive drinks to compliment our huge meals during the holidays. One of our favorites is a "Pointsetta Martini" that we make during Christmas time. One of my moms co-workers reccommended this new drink to compliment our Thanksgiving menu. I have to say it was delish and refreshing. Also, who doesn't love Sangria?

Ingredients: Makes about one pitcher of Sangria

1 bottle of Bourjelay

1 cup of orange juice

4 cups of cranberry juice

Cut wedges of oranges, apples

Handful of cranberries

Recipe:

Combine all ingredients and set for 2-3 hours to let the fruit absorb the alcohol.

Enjoy!

Oh my god Turkey

Okay. So we just finished a marathon day of cooking naturally we're exhausted but I promised my amazing friend, Sarah (HI SAR-BEAR) that we would blog about our turkey and I always keep my promises!

So! Here we gooooo...

*A quick note when choosing your turkey. After many years of trying various brands, and types of turkeys, the brand that has never left me down is Butterball. It's consistently excellent in quality and juiciness. I purchase a turkey that's big enough for the number of guests that I have, including lots of left-overs and goody bags for everyone to take home. Follow the instructions provided by Butterball for handling and cooking times. Remove the packaging from inside each end cavity of the turkey. Wash turkey inside and out in salted water.

Ingredients:

One parsnip (cleaned and chopped)

One turnip (cleaned and chopped)

One large onion (cleaned and chopped)

Four carrots (cleaned and chopped)

Four stalks of celery (cleaned and chopped)

Two leeks (cleaned and chopped)

Six sprigs of thyme

Four sprigs of rosemary

Two tsp. of thyme leaves

Two tsp. of chopped parsley

2 tsp. of salt

1 1/2 tsp. of pepper

Prep:

Line the bottom of a roasting pan (large enough to fit the turkey) with all the vegetables that have been cleaned and chopped. Place half the rosemary and half the thyme on top of the vegetables. Place turkey on top. Sprinkle outside of the turkey with salt and pepper. Run your hands between the turkey skin and the turkey meat to loosen the turkey skin completely from the breast and legs. Use remainder of rosemary leaves chopped, thyme leaves, parsley mixed together and liberally rub the seasonings between the skin and the turkey meat. Any remainder seasonings can be placed inside the cavity of the turkey.

*Tip: cut a large peace of heavy duty foil fold in half creating a tent-like cover for the turkey. This allows for the heat of the oven to circulate through and around the turkey.

*Tip: by removing the foil for the last hour of cooking it allows the skin to become crisp and golden.

Cook the turkey to butterball instructions. Also, you can serve the root vegetables as a side dish.

Enjoy!