This tiny heart-shaped cracker? It’s for you. And for my kids. And for my family. And for my dear friends who amaze me with their kindness, generosity and willingness to go above and beyond. It’s for those bleak moments made better by a kind word or a thoughtful gesture. It’s for everyday reminders that you love and are loved.

Paige and I made these Easy Cocoa Crackers this afternoon. It was spontaneous — something that sprang from an assignment I was working on. Originally, we were going to head out to the store, but something made me slow down and re-plan my afternoon so that we could spend it in the kitchen instead. I’m glad we did.

To make these crackers, you need these little cookie cutters (you can find them at Michael’s, Williams-Sonoma, etc) that are about 1-inch. They’re perfect for so many things like cutting out shaped bits of cheese, sausage and sandwiches or making fancy little butter pats.

They are also perfect for little hands to use to cut out these itty bitty crackers from pie crust dough. It’s such a simple and easy thing to do, which makes these absolutely perfect for a cooking with kids project. Paige cut out many of the crackers herself, carefully pressing the cutter into the dough and then pulling the dough away for me to place onto the prepared cookie sheet. Love the teamwork in cooking.

Once the dough is all cut, you place the pieces onto a cookie sheet lined with parchment paper. They don’t spread, so you can place them pretty close together without worries. And if you are out of parchment, nonstick aluminum foil works too. Finally, you spray them with cooking oil spray and season them. We used hot cocoa mix, which gave them a subtly sweet flavor that everyone raved about.

And Paige? She was so happy and proud to have made these. She couldn’t wait to share some with Will for his afterschool snack. Amazing how little things can really mean so much … isn’t it?

PS: Head over to my lifestyle blog, Sassy Closet, to check out my post on a fresh idea for hostess gifts this season (and the new Verdi Olives). There’s also a $50 Costco Cash Gift Card giveaway going on there, so enter that as well!

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The other night, when I was at Cate‘s house for our Blogger Thanksgiving fest, we were reheating a batch of these Homemade Seasoned Baked Chicken Nuggets that I made for the kids. Cate asked me if they were done right after I’d checked on them, and I said “No, they aren’t humming yet.”

It never occurred to me that would be a weird thing to say. It never occurred to me that the idea of food humming is something that not everyone thinks. Or hears. Or says. Yea. But Patsy, Joanne and Cate set me straight. It’s definitely a Sarah-ism. (In my defense, that’s really what I look for whenever I reheat food — the hum of sizzling warmed food.)

So, about the chicken nuggets … honestly, I had never thought of making my own until a recent Skinny Chicken Nuggets post on Tablespoon set off a wild obsession with baked chicken nuggets for me. My kids love chicken nuggets (I think it’s written somewhere in the kid handbook that they have to), and I like feeding them good, wholesome, homemade food that doesn’t take long to make.

Ding. Ding. Ding! We have a winner. Read the rest of this entry…

Ok. I failed at photos this Thanksgiving. I didn’t get any shots of Will and Paige together (sad, because they looked so cute). Nor did I take many shots of anything else. I was just too busy cooking and enjoying myself — and as a result, I just don’t feel too bad about it. It was a happy day.

This was the biggest spread I’ve done thus far. We had a delicious turkey that was super juicy and perfect, along with a ton of sides.

But why have one Thanksgiving when you can have two? Last night, Will, Paige and I joined the Sweetnicks clan, Patsy of Family, Friends and Food and Joanne of Eats Well with Others for a fun bloggers Thanksgiving potluck dinner. Read the rest of this entry…

Will and Paige on Thanksgiving 2008

From our home to yours, have a lovely, family-filled, belly-stuffing, wonderful Thanksgiving today.

Our Thanksgiving Table, Circa 2006

Are you ready for tomorrow? I’ve been cooking since about 7 a.m. today (not including the pre-7 a.m. breakfasts I made for the kids) and am all set for our Thanksgiving feast tomorrow.

I hope you’re ready too but if not, here’s a quick, easy last- minute menu for what to make and serve for Thanksgiving tomorrow. Read the rest of this entry…

I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Otria Greek Yogurt Veggie Dip review. They provided me with product to test and compensation for my time. However, my opinions are entirely my own.

Greek yogurt in a dip? Um … That’s exactly what I thought when I first heard about Marzetti Otria Greek Yogurt Veggie Dip. While lots of people have fallen in love with tangy Greek yogurt, I haven’t. It’s just not something I enjoy.

Still, when I was a to review this new veggie dip from T. Marzetti Company, makers of those jars of salad dressing found near the lettuce at the grocery store, I was intrigued. The company happens to make my husband’s favorite blue cheese dressing and the Otria Greek Yogurt Spinach Artichoke Dip sounded like something I might actually enjoy, so I said yes. Honestly, since I always tell my kids that they can’t judge a food until they’ve tried it, I had to give it a shot.

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The first Thanksgiving after I graduated college was disappointing at best. I’d made plans to spend Thanksgiving with my cousins, which I was really looking forward to. But then my car died suddenly and my plans were totally derailed. Without a car, I had to cancel my plans at the last minute. Thanksgiving dinner was ruined for me, since I didn’t know how to cook a turkey — and didn’t want to. Instead, I ended up eating a frozen chicken dinner. No turkey. No cranberries. No million side dishes.

I wish I’d known about turkey cutlets — boneless, thin cuts of turkey that are easy and fast to cook — back then. If I had, I could have whipped up a super easy stress-free last minute Thanksgiving dinner. Hindsight, right?

These easy, juicy Rosemary Romano Roasted Turkey Cutlets are a delicious way to enjoy turkey this Thanksgiving (or any day). Basically, you make a paste of rosemary, salt, garlic powder and a little mayo. Then you spread that onto one side of the turkey cutlet. Top it with breadcrumbs and a little Romano cheese and it’s ready to be baked.

Did I mention this takes about 30 minutes to make — tops?

The secret to the juiciness of these cutlets is that they are rubbed with the mayo mixture which locks in the moistness. And with rosemary and a hint of garlic mixed in, it’s just perfect. The breadcrumbs and rosemary add just the right amount of texture and saltiness.

Whether you are looking for a last minute turkey solution or just looking for something easier than a whole turkey, these Rosemary Romano Roasted Turkey Cutlets are a great option that won’t disappoint.

Psst! One more thing. You may remember that earlier this year, I agreed to be part of Hellmann’s Real Foodies (it used to be called Club Sandwich). Well, I wanted to tell you about Hellmann’s new Turkey Challenge, a fun battle of the recipes that pits three mayo-using turkey recipes against each other every week. It’s a great thing to check out for more turkey inspiration.

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When Will and Paige tried these cookies, it was supposed to be a single cookie for dessert one evening. But then Will finished his and looked wistfully at the other cookies sitting on the table. I saw him, but didn’t let on. Then he made his eyes big as saucers and wildly licked his lips. When neither wistful nor obviously wanting worked, he finally said,”Mommy, can I have one more?”

I said yes. It was just so cute.

These Chocolate Pretzel Cookies are crisp rounds of sugar cookie, dusted with pretzels and drizzled with sweet milk chocolate. It ends up with this amazing texture.  And the flavor? It’s divine — a little savory, a hint of salty and perfectly sweet. No wonder Will wanted seconds so much.

General Mills recently contacted me about creating a holiday cookie recipe using their chubs cookie dough (apparently the official name for the rolls of dough is “chub” – who knew?). This idea came to me right away since it combines some favorites: chocolate covered pretzels and cookies in an all-new and delicious way. Also, this is a super easy recipe that only requires three ingredients — perfect for whipping up at the last minute, or just because.

To make these cookies, you start by scooping out balls of dough using a medium cookie scoop. If you don’t have a cookie scoop, I highly recommend getting one. It makes cookie making a breeze.

Once you have your dough balls, you roll them in crushed pretzels, coating them all over.

Then you arrange the cookies on a baking sheet, leaving at least two inches between them. This is important because these cookies will spread a lot as they cook. Bake ‘em up and let them cool on a wire rack.

Set the wire rack on a baking sheet lined with something like waxed paper or aluminum foil. This will make cleanup so simple.

Drizzle the cookies with melted milk chocolate. I use a spoon and carefully drizzle it onto all the cookies. Once the chocolate hardens, they are ready to devour.

See, I told you! Ultra simple.

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Seven years ago, I hosted my first Thanksgiving dinner. Shawn and I were newly weds, and I couldn’t wait to play hostess. It was practically an obsession for me, and I wasn’t happy until I could do it. I devised an aggressive menu and tried my hardest to make it awe-worthy. In the end, the meal was okay — but I was so stressed about the whole thing that I barely spoke until we sat down to dinner. Back then, I didn’t yet have a tried and true method of preparation or a cache of recipes that I loved. All I had was a vision for this beautiful and epic dinner that reality couldn’t live up to. I’m lucky anyone let me do it again.

Since then I have hosted Thanksgiving every year — even last year when we had two Thanksgivings and in 2007 when I was released from the hospital on Thanksgiving Day after having Paige earlier that week (we actually had two Thanksgivings that year too — the second, where I cooked, was three days later). Over the years, I have changed how I approach the meal dramatically and honed a method that makes cooking for Thanksgiving practically stress-free.

So, what are my best Thanksgiving planning tips?

• Plan Smartly – The biggest mistake I made when planning my first Thanksgiving was that I selected recipes without paying much attention to how they worked together or how their cooking times differed. Now, when I plan the menu, I pay attention to ingredients and look for ways that I can use ingredients in more than one recipe. I also pay attention to cooking times and methods. I have two ovens and four burners to cook on (plus a hot plate with two more burners) and my turkey is cooked in a rotisserie — so everything needs to work within those cooking spaces.
• Don’t Overdo It – The first few years, I served a variety of hot appetizers in addition to dinner. Do you know what that meant? I basically cooked the entire time. It wasn’t relaxing or fun — just stressful. So for the past four or five years, I have stuck to cold appetizers that can be prepped ahead of time. This year, I am adding a hot dip in, but I will be preparing it the day before and just sliding it in the oven before it’s time for our guests to arrive. It won’t be a stress. Whether it’s the appetizers or side dishes that stress you out, it’s important that you recognize the problem and back off. You’ll be happier for it.
• Mix It Up – Traditional Thanksgiving dishes are great — but don’t feel like you have to serve them. Plan your menu around what your family likes instead. If you aren’t a turkey fan, it’s okay to trade in a spiral ham or a chicken. Not a sweet potato casserole lover? Then skip it. Thanksgiving is about honoring family and heritage and the harvest. The dishes you serve should reflect what you like — not about what you think you are supposed to have.
• Accept Help – Probably the smartest and best decision I ever made was to let Shawn make the turkey. He has his own recipe for creating a juicy, flavorful turkey in our rotisserie and takes care in creating it. Me? I’m happy to hand off the responsibility and focus on my favorite part of the meal: the side dishes. And in the end, we have an awesome turkey that goes really well with all of my sides.

After the jump … Thanksgiving Menu 2011.

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Paige, who turns four this weekend, saw me carry these carrots outside this afternoon and trailed behind. I could see her eyes peering at the plate, examining what I had. As I was styling them for the photo, she locked eyes with me and smiled sweetly … and I knew exactly what she wanted — a bite. Once all the photographs were taken and I was bringing my supplies back inside, she was quick with an offer of help.

“Would you like some?” I asked her.

And she did, skipping off to the kitchen. She ate a bunch before declaring herself full. Apparently, they are as good as they looked to her.

This is the easiest recipe for glazed carrots that I’ve ever made. And that was the point. I wanted a ridiculously easy recipe that I could whip up either last minute or the night before Thanksgiving. One that would be sweet, but really buttery. And one that everyone will enjoy.

The carrots are steamed until tender, which takes only 10 minutes when they are cut up like this. And because they are carrots, they can be cut days in advance and will still be perfect for cooking on Thanksgiving. Early preparation like that makes the making of Thanksgiving dinner so much easier.

Once the carrots are cooked, you toss them with a hot, bubbly mixture of butter and seedless raspberry preserves. It won’t seem like enough at first — but it is. Finally, you finish them off with some salt. Then they are ready to go. It really is that easy.

What I love about these carrots is the flavor. When you bite into them, the butter-enrobed carrots burst in your mouth in a perfect dance of creamy natural sweetness. Then, once you’ve enjoyed every last buttery bit, you are left with the subtle, pleasant raspberry afterthought.

And with only four ingredients that you probably already have, these are a great budget-friendly addition to the holiday table (or Sunday dinner!).

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