Restaurant Style Salsa

Fresh salsa made from scratch has been on my “to-make” list for a while now, and since today is Cinco de Mayo, it seemed like the perfect week to make it.  I used The Pioneer Woman’s recipe and it was fabulous!  This salsa is so easy to make– just throw all the ingredients in a food processor, pulse a few times, and it’s ready.  The flavors of garlic, onion, tomatoes, lime, chilies, and cilantro are delicious.  It tastes like it came from an authentic Mexican restaurant.   I prefer my salsa to be mild so I left the jalapeno seeds out, but if you like more spice, leave them in!  One thing I love about this salsa is that it has such a smooth texture.  Since you are making it yourself, you can puree it to your liking so that it’s as smooth or chunky as you want.  This salsa tastes even better after it has chilled in the fridge and all the flavors have marinated and melded together.  It’s the perfect appetizer to make for your next party.  Enjoy!

Restaurant Style Salsa

(print recipe)

Ingredients

• 1 can (28 Ounce) whole tomatoes with juice
• 2 cans (10 Ounce) Rotel (diced tomatoes and green chilies)
• ¼ cup chopped onion
• 1 clove garlic, minced
• 1 whole jalapeno, quartered and sliced thin (seeds optional)
• ¼ teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cumin
• ¼ cup cilantro (you can add more if you want)
• lime juice from ½ of a lime

Directions

1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.  Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses.
2. Test seasonings with a tortilla chip and adjust as needed.
3. Refrigerate salsa for at least an hour.  Serve with tortilla chips.

Note: This makes a very large batch.  Recommend using an 11-12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large bowl.

Serves: 12

Source: The Pioneer Woman

And here are some other delicious Mexican-inspired recipes to try:

Grilled Chicken Fajitas — The marinade for these fajitas is fantastic.  Served on tortillas with grilled bell peppers and onions, these fajitas are the perfect main course.

Rice with Black Beans and Corn is a wonderful side dish to make alongside grilled chicken fajitas.  It’s colorful, flavorful, and so delicious.  You can also serve this rice burrito-style along with some melted cheese and/or grilled chicken.

Valentine’s Day Sugar Cookies Part 2 – Hearts

Yesterday I posted photos of my conversation heart cookies.  Here are some photos of the other Valentine sugar cookies I made.  For these cookies, I used various heart-shaped cookie cutters that I have collected over the years, as well as two different sizes of the crinkle cut square cookie cutters from this set.  There are endless ways to decorate heart shaped cookies.  Here’s what I came up with:

Happy Valentine’s Day!

The inspiration for these cookies is from one of my favorite cookie decorating blogs – Whimsy Cookie Co.

Valentine’s Day Sugar Cookies Part 1 – Conversation Hearts

Valentine’s Day is a little over a week away, so of course I had to make some sugar cookies!  This past week, I made a double batch of Valentine’s Day sugar cookies.  I decorated the first half of the cookies to look like conversation heart candies.  I have always loved conversation hearts – they are so cute and I like all of the little phrases on them.  Before decorating my cookies, I did a quick internet search and made a list of some of my favorite conversation heart phrases.  (Alternatively, you could purchase a bag or box of conversation hearts and make a list of the phrases while you are snacking on them- yum!)

Tomorrow I will post photos of the rest of the sugar cookies.  They are a much more traditional Valentine bunch – lots of pink, red, and purple hearts!

If you want to see photos of other sugar cookies I have made, check out my Sugar Cookie Gallery.  The sugar cookie and royal icing recipes that I use can also be found there.

5th Birthday Sugar Cookies

I made these sugar cookies for my nephew’s 5^th birthday party.  I love the bright color palette and the simplicity of the polka dots.

I also made a few peppermint candy-shaped cookies.

For the sugar cookie and royal icing recipes, click here.  If you want to see photos of other sugar cookies I have made, head on over to my “Sugar Cookie Gallery”!

Gingerbread Cookies

I made these gingerbread cookies for my family’s Christmas dinner last weekend.  These cookies tasted fantastic- definitely the best gingerbread cookie recipe I’ve ever tried!  They are soft and chewy and have the perfect balance of spices in them (cinnamon, nutmeg, ginger, & cloves).  I decorated these cookies with the same batch of royal icing that I used to decorate my Christmas sugar cookies.  This was a very efficient way to decorate all 8 dozen cookies!  (In case you’re wondering, it took me about 3 hours to decorate all of the cookies).  This is a wonderful recipe that I plan to make every year from now on.  Happy Holidays!

Gingerbread Cookies

Ingredients

• 4 cups all-purpose flour
• 1 tsp. salt
• 1½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. ground cinnamon
• 1½ tsp. ground cloves
• 2 tsp. ground ginger
• 1 tsp. ground nutmeg
• 16 tbsp. unsalted butter, at room temperature
• 1 cup sugar
• 1 cup molasses
• 1 large egg

Directions

1. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Mix in the molasses and egg until combined.  Add in the dry ingredients and mix just until incorporated.  Cover the bowl and chill the dough for at least one hour.
3. Preheat the oven to 350° F.  Line baking sheets with parchment paper.  Roll the dough out on a lightly floured work surface to about ¼-inch thickness.  Cut into desired shapes with cookie cutters.  Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.  Bake for 10 minutes, rotating the pans halfway through baking.  Remove from the oven and let cool on the baking sheets for 10 minutes.  Transfer to a wire cooling rack and let cool completely.  Decorate as desired.

Source: Annie’s Eats; Originally from Good Things Catered and All Recipes

Christmas Sugar Cookies

Here are a few photos of the sugar cookies I made for Christmas this year.  I used cookie cutters in the shape of presents, peppermints, Christmas trees, candy canes, and holly leaves.  I also used my crinkle-edge-square cookie cutter to make cookie place cards/favors for a family Christmas dinner.  These cookies were so much fun to decorate!  The recipes for the sugar cookies and royal icing are posted below.  Enjoy!

Presents. This is a new cookie cutter that I got from Target this year. It would be perfect for birthday present sugar cookies too.

Lots of Christmas trees!

 

Holly leaves

 

Peppermints. The cookie cutter is from www.coppergifts.com. And the design was inspired by the book “Cookie Craft Christmas” by Valerie Peterson and Janice Fryer.

Candy canes

 

Cookie favors and place cards

Sugar Cookies

Ingredients

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 egg, beaten
• 1 ½ tsp. almond extract
• 1 tsp. vanilla extract
• 1 tsp. salt
• 2 ½ cups sifted all-purpose flour

Directions

1. Cream the butter and powdered sugar together in the bowl of a stand mixer.
2. Blend in the egg, almond extract, vanilla extract, salt and flour.
3. Chill the dough until firm.
4. Roll the dough out to ¼” thickness on a well-floured surface.
5. Cut with cookie cutters.  Place on greased (or parchment lined) cookie sheets, and bake at 375° for 8-10 min. The cookies should not brown.
6. Frost and decorate the cookies when cool.

Yield: 3-4 dozen cookies, depending on size

Source: Annie’s-Eats

Royal Icing

Ingredients

• 4 tablespoons meringue powder
• scant ½ cup water
• 1 lb. powdered sugar
• ½ – 1 teaspoon light corn syrup
• few drops almond extract (optional)

Directions

1. Combine the meringue powder and water in the bowl of a stand mixer. With the paddle attachment, beat until combined and foamy.
2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
3. Add in the corn syrup and extract if desired. (The corn syrup helps keep the icing shiny.) Increase the speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.  (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.
4. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

This “stiff” icing is perfect for outlining cookies or piping details onto cookies. To fill in the cookies, add water to the icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. (This technique of filling a cookie with thinned icing is called “flooding.”)

Yield: This will cover 2-3 dozen 3.5 inch cookies in 2 colors.  (I usually double this recipe.)

Source:  Bake at 350

And here is a photo of the Christmas cookies I made last year (in 2009).  This was the first time I had ever used royal icing to decorate cookies.  As you can see from this photo, practice really does make perfect!  This year, my royal icing colors were so much richer (ie- they are actually red and dark green instead of pink and pale green!)  To get the icing colors to look like this, I now use only Americolor gel food coloring.

Chocolate Peppermint Bark Cookies

I kicked off my Holiday baking this year by making these chocolate peppermint bark cookies.  These cookies are so yummy!  Originally I was just going to make chocolate peppermint bark, but when I saw this cookie version, I couldn’t pass it up.  Basically, it’s a shortbread-type cookie topped with a layer of dark chocolate with white chocolate swirled on top.  Crushed candy canes are then sprinkled on the chocolate for a festive touch.   These are the perfect cookies to serve at a Holiday party.  Or, just make them for yourself, like I did!  :)  I highly recommend adding these to your Christmas baking list this year!  (FYI – There are currently 12 different kinds of cookies on my list… I better get baking! :)  )

Chocolate Peppermint Bark Cookies

Ingredients

• Nonstick vegetable oil spray
• 2 cups all purpose flour
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 6 ounces bittersweet or semisweet chocolate, chopped
• ½ cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
• 2 ounces high-quality white chocolate, chopped

Directions

1. Preheat oven to 350°F. Spray a 13x9x2-inch baking pan with nonstick spray.  Line the bottom of the pan with a long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of the pan.
2. Whisk the flour and salt in a medium bowl. Using an electric mixer, beat the butter in a large bowl until creamy, about 2 minutes. Gradually beat in the sugar.  Continue beating until the mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes.  Beat in the vanilla, then the egg yolk.  Gradually add the flour mixture, beating on low speed just to blend.
3. Drop dough by tablespoonfuls into the prepared baking pan, spacing evenly.  Using moistened fingertips, press dough to form an even layer over the bottom of the pan.  Pierce dough all over with a fork.
4. Bake the cookie base until light golden brown and slightly puffed and the edges begin to come away from the sides of the pan, about 30 minutes.  Place pan on a rack; immediately sprinkle the chopped bittersweet chocolate over.  Let stand until the chocolate softens, about 3 minutes.
5. Meanwhile, melt the chopped white chocolate in a small bowl in the microwave.  (This doesn’t take long – be careful not to burn it!  In my microwave, it took about a minute.  I started by microwaving the chocolate for 30 seconds, then I stopped the microwave, stirred the chocolate and continued microwaving it in 10 second intervals, stirring each time until it was fully melted.)
6. Using a small offset spatula, spread the bittersweet chocolate over the top of the cookie in a thin even layer.  Immediately drizzle the melted white chocolate over the dark chocolate layer.  Using the tip of the offset spatula (or a butter knife) held vertically, carefully swirl the white and dark chocolate together to create a “swirly” pattern.  Then sprinkle the chopped candy canes on top.
7. Chill until set, about 30 minutes.
8. Using the paper overhang as an aid, lift the cookie from the pan and transfer to a cutting board. Using a large sharp knife, cut the cookie into irregular pieces.  Enjoy!

Note: These can be made 1 week ahead.  Store in the refrigerator in an airtight container between layers of waxed paper or parchment paper.

Yield: About 36 cookies

Source: slightly adapted from Bon Appetit

Candy Cane Cookies

Candy Cane cookies have been one of my favorite Christmas cookies for as long as I can remember.  They are one of 3 kinds of cookies that I make every year, exclusively at Christmas time, which makes them extra special.  I look forward to these cookies all year long!  (In case you’re wondering, the other two of my “Christmas only” cookies are Chocolate Crinkles and Butter Snowballs, pictured below.)

Traditionally, these candy cane cookies are just red and white, but last year I decided to switch things up a bit and make some of them green and white too.  I think they turned out cute and I like how they represent both Christmas colors.  These delicate cookies have a nice almondy flavor and the crushed peppermint candy canes on top give them a hint of minty-ness which makes them extra yummy.  You should definitely consider adding these cookies to your Christmas baking list!

Candy Cane Cookies

Ingredients

• 1 cup butter, at room temperature
• 1 cup powdered (confectioners’) sugar
• 1 egg
• 1 ½ teaspoons almond extract (peppermint extract can be substituted)
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• Red and green (optional) food coloring

Candy cane topping:

• ½ cup crushed candy canes
• ½ cup granulated sugar

Directions

1. Preheat oven to 375 degrees F.
2. Prepare the candy cane topping: In a small bowl, stir together the crushed candy canes and sugar.  Set aside.
3. Whisk the flour and salt together in a small bowl and set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar until smooth and creamy.  Then add the egg, almond extract and vanilla extract.  Beat until smooth.  Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
5. Divide the cookie dough in half.
6. To make all red & white cookies: Take one half of the dough and knead red food coloring into it until the dough is tinted red.  To make half of the cookies red/white and half of the cookies green/white: Take one half of the dough and separate into 2 equal parts.  Tint one part red and the other part green, using food coloring.
7. To assemble each cookie: Take one rounded teaspoon of red (or green) dough & one rounded teaspoon of white dough and roll each into a ball.  On a lightly floured surface, roll each ball into a 4-inch long rope.   Place 1 red (or green) and 1 white rope side by side on a parchment-lined baking sheet.  Press the 2 ropes together lightly, twist them together, and then curve the top of the cookie down to form the handle of a candy cane.
8. Bake for 9 to 10 minutes.  Immediately after taking them out of the oven, sprinkle the cookies with the crushed candy cane and sugar mixture.  Cool slightly on the pan, and then remove them from the cookie sheet to cool completely.

Yield: 4 dozen cookies

Source: Betty Crocker

My other favorite Christmas Cookies:

Chocolate Crinkles

Butter Snowballs

One Year Ago: Pomegranate Fizz Cocktail

 

 

 

 

Turkey Sugar Cookies & Herb Roasted Turkey

Even though Turkey Sugar Cookies and Herb Roasted Turkey are two very different things, I decided to combine these two recipes into one post since Thanksgiving is over and everyone is probably in Christmas-mode by now.  I made both the cookies and herb roasted turkey for our Thanksgiving dinner last week.

Turkey-Shaped Sugar Cookies

For the cookies and royal icing, I used the same recipes I always use, which can be found by clicking here.  I have tried a lot of sugar cookie recipes over the years and this one is my favorite.  The cookies always taste delicious and the dough never spreads when it bakes, so the cookies perfectly hold the shape of the cookie cutter.  These cookies were fairly easy (and fun!) to decorate too.  All you need is a few #2 decorating tips, piping bags, squeeze bottles, and royal icing that has been tinted black, brown, red, orange, and yellow.  If you would like to see how to decorate these cookies and create the feather details, click here to see Bridget’s tutorial on her blog, Bake at 350.

Source: Bake at 350 blog

Herb Roasted Turkey

Since this was the first turkey I’ve ever cooked, I spent some time researching different recipes.  I ended up narrowing it down to 3 recipes, but all of them seemed to be missing something.  So I took the parts I liked from each recipe and combined them to make my own turkey recipe.  I’m very happy with how it turned out and I will definitely use this recipe again!  It was a simple recipe too – basically I just stuffed the turkey with lots of fresh herbs, vegetables, and a few orange wedges (to keep the turkey juicy).  I also rubbed the turkey with herb butter to add an extra layer of flavor.  Additionally, I added some vegetables and chicken broth to the roasting pan to flavor what would become the gravy.

I decided not to brine the turkey because logistically, I don’t think it would have worked.  There wouldn’t have been enough space to store it in our fridge, and since we were hosting Thanksgiving for 19 people, we needed a fairly large turkey.  We went with a 22-pound bird, which provided us with lots of yummy leftovers!  This is a great recipe for a flavorful, juicy, herb-roasted turkey.  Enjoy!

Herb Roasted Turkey

Ingredients

For the Turkey & Roasting Pan:

• 6 ribs celery, largely chopped & divided
• 6 carrots, largely chopped & divided
• 2 onions, cut into wedges & divided
• 2 cups low sodium chicken broth
• 1 orange, cut into 8 wedges
• 2 rosemary sprigs
• 5 thyme sprigs
• 6 sage leaves
• 1 whole turkey, 18-22 pounds, thawed

For the Herb Butter:

• 6 Tbsp. unsalted butter, softened
• 1 ½ Tbsp. each chopped fresh thyme, sage, & rosemary
• ½ teaspoon kosher salt

Directions

1. Preheat oven to 350 F and set oven rack to lower position.  Remove the neck and giblets from the turkey and discard.  Rinse the turkey well and pat dry with paper towels.  Set the turkey on a large baking sheet.
2. Line a roasting pan with half of the celery, carrots, & onion wedges.  Add 2 cups chicken broth (this will help keep the turkey moist and add flavor to the juices for the gravy). Place a roasting rack on top of the vegetables & set aside.
3. Stuff the turkey with salt & pepper, half of the onion wedges, celery, carrots, thyme & rosemary sprigs, sage leaves, & orange wedges.  Tie the legs together with kitchen twine.
4. For the herb butter: Process the softened butter, thyme, sage, rosemary, and salt in a mini food processor.  Rub the turkey all over with the herb butter, making sure to reach the crevices of the legs and wings.
5. Insert a meat thermometer into the center of one of the inside thigh muscles, but not touching the bone.  Transfer the turkey to the roasting rack, breast side up.  Roast the turkey for 2 hours, occasionally checking on it to make sure it doesn’t brown too much or burn.  Once the turkey is golden brown (this should take approximately 2 hours) tent it loosely with foil (make sure to leave air space between the bird and foil).  If the vegetables begin to scorch, add some additional chicken broth to the pan.  Continue roasting the turkey until the thickest part of the thigh registers 170 F.  (Our 22 pound bird roasted for approximately 6 hours until it was done).
6. If desired, baste the turkey every 30 minutes with pan juices. (Basting helps keep the skin moist & helps it to brown—I did not baste my turkey.)
7. Remove the turkey from the oven, transfer it to a cutting board set on a jelly roll pan, tent it with foil, and allow the turkey to rest for 30 minutes before carving.  Carve the turkey, arrange on a platter, and garnish as desired.
8. Strain the pan drippings into a large glass measuring cup & reserve them for the gravy.

Source: Inspired by recipes from Real Simple, Sur La Table, & Cuisine at Home

Thanksgiving Dinner Menu

Happy Thanksgiving!  Last Thursday, (Thanksgiving Day) Eric and I hosted our first Thanksgiving (and cooked our very first turkey!)  I know I am a few days late writing this post, but the past week I’ve had hardly any free time to sit at my computer and work on it.  I’ve been busy Christmas shopping, cleaning, visiting with family & friends, decorating for Christmas, and doing other important holiday-related things like watching Elf (my favorite Christmas movie :) )

As I was saying though, we hosted our first Thanksgiving this year.  I had a great time planning, preparing, and cooking for this meal.  I love cooking and entertaining, so hosting this holiday was great fun for me! :)  We had quite the crowd to feed – 16 adults plus 3 kids.  Thankfully, I had lots of help, both from Eric and all of our guests.

I started planning the menu about a month before the big day.  Once my menu was finalized, I gathered all of my recipes and put them into a folder so that they would be easily accessible and all in one spot.  I also shopped for/borrowed all the supplies that I didn’t already have (things like a gravy separator, card table, extra wine glasses, and place cards).  About a week before Thanksgiving, I wrote out a timeline to keep me on track with all of the cooking and pre-Thanksgiving errands/tasks.  This was very helpful and it allowed me to divide up all the prep tasks over several days so that I had plenty of time to get everything done.  I also went through my recipes and made 2 grocery lists (1 for the non-perishable items, which I purchased a week ahead of time, and another list for the perishables, which we picked up the day before Thanksgiving).  It was so nice to have everything so organized, and now I can refer back to this information the next time I cook a Thanksgiving dinner.

Here is a copy of my Thanksgiving Menu:

Thanksgiving Menu

Appetizers:

-        Fresh fruit platter with grapes, blackberries, apples, and clementines

-        Artichoke nibbles

-        Crostini with kalamata olive tapenade, tomato & basil bruschetta, & cannellini bean spread

-        Parmesan breadsticks and pita chips

First Course: Golden Winter Soup with chive garnish

Main Course: Herb Roasted Turkey with Gravy

Side Dishes:

-        Cloverleaf rolls

-        Mashed russet & yukon gold potatoes

-        Roasted carrots

-        Sauteed green beans

-        Sweet potato soufflé with marshmallow topping

-        Sweet potatoes with sage butter crumb topping

-        Old-fashioned bread stuffing

-        Cranberry orange relish

Desserts:

-        Pumpkin pie served with sweetened whipped cream

-        Apple pie with raisins and crumb topping (served with vanilla bean ice cream)

-        Turkey shaped sugar cookies

Beverages:

-        Red & white wine

-        Holiday beer

-        Sparkling apple cider

-        Coffee

Like I said before, I had a lot of help with the cooking.  My Mom brought the fruit platter and made both of the sweet potato dishes.  My sister-in-law made the artichoke nibbles, and my mother-in-law made the cranberry relish, stuffing, and gravy.  My sister, Kristine, made both of the delicious pies that we served for dessert.

I am planning to post the recipes for the kalamata olive tapenade, cannellini bean spread, golden winter soup, herb roasted turkey, cloverleaf rolls, sugar cookies, and roasted carrots on my blog.  The cranberry orange relish recipe that Eric’s Mom made can be found on the back of a package of fresh cranberries.   My Mom found the recipe for the sweet potatoes with sage butter crumb topping on the blog Annie’s Eats.  You can find the recipes for both pies on my sister’s blog, which I linked to above.

I didn’t use a recipe for the mashed potatoes – whenever I make them I just use 2 parts russet potatoes and 1 part yukon gold potatoes.  (I think that the yukon gold potatoes help make the mashed potatoes extra creamy.)  After the potatoes are peeled, cut them into ½ -inch cubes and place them in a large pot of cold water.  (You can salt the water if you want).  Then bring the potatoes to a boil, and cover and simmer them until they are fork-tender.  After that, drain the potatoes and then mash them, adding melted butter, warmed milk and salt and pepper to taste.  (I use a potato ricer to mash them, but a mixer or potato masher works fine too).

For the green beans, I just trimmed the ends off, washed them, and then placed them in a large sauté pan with a little bit of water.  Then I covered them and cooked them over medium heat.  This caused the water to boil, which sort of steamed them.  After they were fully cooked (and the water evaporated), I seasoned them with a tiny bit of butter and salt and pepper.

Below are a few photos from our Thanksgiving dinner!

The kids table

 

Fresh fruit platter

Artichoke nibbles

Cannellini bean spread, tomato and basil bruschetta, & kalamata olive tapenade (this was served with toasty baguette slices)

Golden Winter Soup

Herb Roasted Turkey

Gravy

This is what my kitchen looked like on the Tuesday before Thanksgiving – I made 48 dinner rolls from scratch, which was a quadruple batch. They were all rising in 4 different bowls on top of my stove. (Note for next time… we didn’t need that many. A double batch (24 rolls) would have been sufficient!) I also made the sugar cookies that same day. My kitchen felt like a bakery! :)

Cloverleaf Rolls

Mashed potatoes

Roasted carrots

Sauteed green beans

Sweet potato soufflé with marshmallow topping (top) & Sweet potatoes with sage butter crumb topping

Old-fashioned bread stuffing

Cranberry orange relish

My plate - I had a little bit of everything!

Turkey-shaped sugar cookies

Pumpkin Pie

Apple pie with raisins and crumb topping

Hope everyone had a Happy Thanksgiving!