I’m… dreaming… of a white…

…Thanksgiving??

It is currently snowing like crazy.  Still.  Have I mentioned I don’t like snow?

But here is something I do like…

Cute little boys helping me in the kitchen.  Aren’t they cute?!

Happy Thanksgiving!!!

Happy Thanksgiving!

Emily learned this awesome song from preschool. She is such a cutie! They learn a song every week, and for a singer like her, I couldn't have picked a better school. Thanks Ms. Kristen! You are awesome! (p.s. that would be Sean in the peanut gallery yelling at her to be quiet... little nerd)

We had Thanksgiving all by ourselves this year. I actually loved it! The kids each helped with a part of the dinner. This girl has an AWESOME blog with tons of decorating/craft/treat ideas. I did a few of them, and I think they turned out great.

Liah helped make the pumpkin pie! Yum!
Our Thanksgiving dinner. Big turkey=TONS of leftovers (my turkey has been in my freezer since I bought it at Thanksgiving LAST year when they were dirt cheap) Jeremy and Sean made the turkey, and Emily and I made the devilled eggs. Addison was moral support.
Our Thanksgiving table. We let the kids use the "nice" plates and cups. They were thrilled.

Thanksgiving decorations I made: Leaf cut-outs for the cups, place cards and turkey finger puppets! How fun!

Daddy and Addy (yes, even he got a leaf and place card...) Recognize the bib, Lorie? That's the one you bought for Liah 6 years ago!

Here's a DELICIOUS recipe that I always use to use up all that leftover turkey. I make a ton of pot pies and freeze them. I even make some in mini-loaf pans. It's a perfect size for just Jeremy and me. My idea growing up of pot pies were those nasty little things in the freezer section at the grocery store. THIS however, is not that at all, and it is SOOO good. (I make it throughout the year with chicken, too). I double dog dare you to try it.

Turkey Pot Pie

• 1 package (10 oz) frozen mixed vegetables
• 1/3 cup margarine or butter
• 1/3 cup all-purpose flour
• 1/3 cup chopped onion
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 3/4 cup chicken broth (I use bouillon & water)
• 2/3 cup milk
• 2 1/2 to 3 cups cut-up cooked turkey or chicken
• Pastry for Two-crust pie

1. Rinse frozen vegetables in cold water to separate; drain.
2. Melt margarine in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables; remove from heat.
3. Heat oven to 425º.
4. Prepare pastry. Roll 2/3 of the pastry into 13-inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry-lined pan.
5. Roll remaining pastry into 11-inch square. Cut out designs with 1 inch cookie cutter. Place square over chicken mixture. Arrange cut-outs on pastry. (I never actually do the cookie cutter part, but I'm sure it would be lovely.) Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.

Happy Thanksgiving!!!