The perfect Thanksgiving meal is about the food, the atmosphere, the drinks and the company. You already have the perfect company… so Food Network star Sandra Lee and Grammy Award Winning Violinist Joshua Bell have partnered up to help you with the rest.
Sandra Lee has created the perfect meal for you with inspiration from Joshua Bell's new album, At Home With Friends
I will also be giving away a copy of Joshua Bell's CD, At Home With Friends, to one lucky winner!
As for the food, I just LOVE Sandra Lee!!! She is one of my favorites on the Food Network. Here is a quote from her regarding her Thanksgiving recipes I have provided for you below.
“Thanksgiving is the perfect time to bring everyone together to celebrate a year of blessings. Serve savory and decadent dishes such as Savory Bread Pudding and Praline Sweet Potato Casserole on an inviting table, filled with rich colors and seasonal textures. Simple, time-saving shortcuts to create a meaningful feast can be found in my new book Sandra Lee Semi-Homemade Cocktail Time. Give your gracious gathering a heartwarming start with my personal favorite, Joshua Bell’s album, At Home With Friends and greet guests at your door with a vibrant cocktail, such as a Peach and Apricot Cider or Pumpkin Pie Martini . The main attraction is food, so try turning your Turkey or Pork Roast into a colorful centerpiece, served with a side of cornbread stuffing or cranberry sauce. For a quick and easy dessert try Semi-Homemade Glazed Spice Donuts with Pecans or a Sweet Potato Cake with Citrus Glaze, so you can spend less time in the kitchen and more time celebrating with your family and friends.”
Here are her fabulous recipes:
Savory bread pudding - Appetizer
Prep 25 minutes Bake 35 minutes Makes 12 mini bread puddings
o-stick cooking spray, Pam®
8 ounces sweet Italian sausage, Johnsonville®
1 package (8-ounce) sliced fresh mushrooms
1 tablespoon canola oil, Wesson®
1 teaspoon bottled crushed garlic
2 cups milk
4 eggs
1 teaspoon Italian seasoning, McCormick®
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 loaf country-style bread, cut into 1-inch cubes
1. Preheat oven to 325 degrees F. Coat twleve 21⁄2-inch muffin cups with cooking spray; set aside.
2. In a large skillet, over medium heat, cook sausage until browned, breaking up lumps. Remove sausage from skillet. Add mushrooms, oil, and garlic to skillet. Cook and stir until mushrooms are lightly browned. Remove from heat and stir in sausage. Let cool.
3. In a large bowl, whisk together milk, eggs, Italian seasoning, salt, and pepper. Add cubed bread and sausage mixture to egg mixture; press bread with back of a large spoon to submerge into milk mixture. Let stand for 10 minutes or until bread absorbs milk mixture. Ladle bread pudding mixture into prepared muffin cups and place in a large rimmed baking pan. Carefully pour hot water into the baking pan. Bake for 35 to 40 minutes or until top is golden brown and bread pudding puffs. Serve warm.
Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
Copyright © 2009 SLSH Enterprises, Inc. http://www.semihomemade.com/
Fig and Port Tartlets - Appetizer
Prep 15 minutes Cook 6 minutes Makes 15 tartlets
1 jar (12-ounce) royal fig preserves, St. Dalfour®
1⁄4 cup port
2 cups whipping cream
3 tablespoons granulated sugar, Domino®/C&H®
1⁄4 teaspoon cinnamon extract, McCormick®
1 package (2.1-ounce) baked miniature phyllo dough shells, Athens®
round cinnamon, McCormick®
Powdered sugar, Domino®/C&H®
1. In a saucepan, over medium heat, heat preserves and port, about 6 minutes or until mixture thickens. Remove from heat; set aside.
2. In a chilled mixing bowl, beat whipping cream, sugar, and cinnamon extract with an electric mixer on medium speed until stiff peaks form. Transfer whipped cream mixture to a large resealable plastic bag. Snip 1⁄2 inch off one corner of the bag. Fill each shell with about 1 tablespoon of fig mixture. Pipe whipped cream on top. Garnish with a dusting of ground cinnamon and powdered sugar.
Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
Copyright © 2009 SLSH Enterprises, Inc. http://www.semihomemade.com/
Cinema Paradiso - Cocktail
Prep 10 minutes Cook 2 hours (Low) Makes 10 drinks
2 cans (11.5 ounces each) peach nectar
2 cans (11.5 ounces each) apricot nectar
1 bag (12-ounce) frozen peach slices
3 cups water
1 cup packed light brown sugar
1 cup bourbon, Bulleit®
1⁄2 cup lemon juice
1 teaspoon ground allspice
2 cinnamon sticks
Cinnamon stick
In a 4-quart slow cooker, combine peach nectar, apricot nectar, peach slices, the water, brown sugar, bourbon, lemon juice, allspice, and 2 cinnamon sticks. Cover and heat on Low heat setting for 2 to 3 hours. Discard cinnamon sticks. Turn slow cooker to Warm heat setting. Serve in mugs with additional cinnamon sticks.
Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
Copyright © 2009 SLSH Enterprises, Inc. http://www.sandralee.com/
***For additional information on Sandra Lee visit here. To read up on more about Joshua Bell visit here. You can also order Joshua Bell's cd here or purchase Cocktail Time (Sandra Lee Semi-Homemade)
GIVEAWAY!!!
Enter once by 11/26/09 at 11:59 PM PST to be entered in the contest
The winner will be randomly drawn from random.org.
The winner will receive 1 cd of Joshua Bell's, At Home with Friends.
Subscribe now to keep up with the freebies, coupons, discounts, and fun!
hi Vegas Mommy,
ReplyDeleteI would like to do a giveaway too. How did you make your entry form?