Sean and I have taken each of our boys on a special trip with just the three of us for their 13th birthdays. We visited San Francisco with our oldest son, Sam, and visited Denver with our middle son, Ben.

This time our destination was Pigeon Forge, TN and it did not disappoint. We found a great cabin to rent in Sevierville (complete with video game tables, air hockey, and a hot tub) and Nate declared it the best rental house ever.

We very much enjoyed exploring the area and thanks to your awesome suggestions via my newsletter request, we found a few unexpected things to do too. Hillbilly Golf in Gatlinburg was such a big win, we’d have gone back for another round if we’d had the time.

We stopped at the Tennessee visitor center as we crossed the state line and Nate picked up a bunch of brochures there for activities that caught his eye.

First on his list was Smoky Mountain Knife Works (yeah… that one wasn’t on my must-do list at all, but it was his trip and his call) and it wound up being one of his favorite places.

More than just a knife store, it’s marketed as the world’s largest knife showplace and it is. The showroom is mind-boggling in size, I got turned around a couple of times and had to wander a while to get my bearings.

He and Sean had a great time checking out endless knives, tools, flashlights, and other truly bizarre weaponry. The Viking helmets and cosplay gear were good for a lot of laughs along the way too.

Then we were off to the Hollywood Star Cars Museum where we spent quite a while checking out everything from the original Batmobile to General Lee, the DeLorean to Herbie, and so many more.

I giggled at Granny’s rocking chair strapped on top of the Oldsmobile from The Beverly Hillbillies tv show, and my guys gawked a while at the Harley from Terminator and the chopper from Ghost Rider.

The collection of cars from the Fast and the Furious movies was impressive and seeing Nicholas Cage’s “Eleanor” from Gone in 60 Seconds was pretty awesome too. I’m not much of a car geek these days, but the museum was fun for all of us.

The Smoky Mountain Alpine Coaster was on the side of the mountain near our cabin, and Nate couldn’t resist the chance to try it. Sean and I happily let him do that one on his own and he loved it.

This is the longest downhill ride in the US, with over a mile of track. The riders are in control of the speed (up to 25-30 mph) with braking controls too, making it a cool hands-on experience.

I love an interactive museum and the Titanic Museum is one of the best I’ve seen. The audio guide was excellent and luckily, Nate and I discovered that the children’s audio was far more fun than the adults.

I loved the voices and the interesting extra bits of real life that were included. When you enter the museum, you’re given a ticket with a passenger’s name on it and information about their life.

At the end of the tour, you find out if you survived the journey and if so, how the remainder of your life was lived. It made things very real and sparked a lot of conversation throughout the rest of the trip too.

It isn’t a vacation for our family if there isn’t a science museum on the list. Wonder Works turned out to be very cool, albeit crowded and loud the afternoon we were there.

I didn’t plan well and I wore flip-flops the day we were there, so unfortunately I was unable to participate in any of the climbing activities. (Note to future visitors, wear tennis shoes for the museum!)

Although, after watching him on the ropes 4 stories high, I wasn’t quite as sad to be firmly planted on the ground. I do wish I’d been able to do that one with him though.

Are you even allowed to visit Pigeon Forge and not attend a dinner show? Nate chose Pirate’s Voyage for our night out and I booked the tickets. I’ll admit that I booked them a little warily, as I wasn’t sure exactly what we were in for with the show.

Turns out I was pleasantly surprised. We were all impressed by the talent of the acrobatics, the diving, and the gymnastics. There were several times when a genuine “wow” was warranted.

The food was good, though not particularly memorable. All in all, it made for a really fun night out.

Nate is a child after my own heart and requested “all the Asian food and sushi” that we could find. While Tennessee might not be a big destination for that, we lucked into a few good places along the way.

Roll On In creates awesome hibachi bowls, along with sushi burritos and tacos. It’s Asian fusion in a casual, friendly restaurant and we all enjoyed it. The wonton tacos were a favorite.

We had dinner one night at Little Tokyo, where Nate got to experience Hibachi cooking for the first time. He loved the whole show that our chef put on for him.

We had breakfast at the Sunliner Diner and it was a trip back in time to the 1950s. Nate got a kick out of sitting in one of the booths made from a classic car and later browsing the vintage gift ship.

On our last night in Tennessee, Sean and I both were craving some vegetables (yes, sometimes that does happen) and Nate wanted a burger. We decided to try Local Goat and boy, was that an excellent decision.

We all commented that we wished we’d tried it earlier because we would’ve gone back for sure. Our steak salads were some of the best restaurant salads I’ve ever tasted and every other plate I saw delivered to a table near us looked mouthwateringly delicious.

It’s hard to believe that our teen birthday trips are complete. But who knows? Maybe we’ll be taking our grandkids on a birthday trip someday. What a thought.

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Welcome to the weekend, my friends! There are just a few more days until Thanksgiving and we’re in full holiday mode over here. We put up the Christmas tree and hung some garland last night and I’m loving it.

Except for 2020, (because who didn’t need an early holiday pick-me-up that year?) we’ve never decorated for Christmas so early. We have family coming in this week and thought it would be fun to have the house sparkling with twinkle lights to surprise the little kids.

ON THE BLOGS THIS WEEK: Creamy, nutty, and just a little bit salty, these four-ingredient cheese balls are incredibly simple to throw together, perfect for elevating your next charcuterie night.

Honey glazed carrots are a welcome side dish combining the natural sweetness of carrots with a light and buttery honey glaze.

Fresh green beans, a drizzle of oil, a dash of spices, and a generous sprinkling of cheese add up to these crispy parmesan roasted green beans. They’re wonderfully crunchy on the outside and tender inside with so many great flavors in the mix.

Rich with butter and cream, aromatic, and seasoned very simply with salt, pepper, and thyme, these herb mashed potatoes are simply delicious.

Without any added sugars at all, these whipped sweet potatoes are one of the best sweet potato dishes I have ever tasted. Fluffy, creamy, sweet, and fragrant with vanilla, these whipped sweet potatoes are so good, you just might find yourself choosing a second helping for dessert in lieu of pie.

Creamy toffee ice cream swirled with caramel sauce and then filled with bits of crunchy toffee is sure to satisfy any ice cream lover.

The sweet fluff of mini marshmallows and the crunch of slivered almonds make these decadent rocky road brownies a killer treat. You’ll find yourself coming back to the pan for just one more, more than once if you’re like me.

What I’m CRAVING: These cheesy spinach stuffed chicken breasts caught my eye yesterday and I’m still thinking about them. I think they need to happen soon.

My FAVORITE THING this week is my very basic to-do-list style, undated planner. I switched to this style of planner a couple of years ago and it’s been a great fit for me. Both the size and the price are perfect too. 

It works well as my checklist for each day with the added benefit of having time slots on the side for the days when I’m more scheduled. I just ordered a new one and I’m looking forward to the fresh clean start.

What I’m LISTENING to: Fancy Like Christmas by Walker Hayes. I burst out laughing when this song popped up in my recommendations this week. Sean and I were in the car and we both wound up laughing along with it. If you’re a Walker Hayes fan, this song needs to be on your playlist too.

What I’m READING: I’m working through the recommendations (already enjoying three books – because why start one, when you can start three?) and I’ll update you next week. Thanks again for your help pulling me out of the reading slump!

And the angel said to them, “Fear not, for behold, I bring you good news of great joy that will be for all the people. For unto you is born this day in the city of David a Savior, who is Christ the Lord. And this will be a sign for you: you will find a baby wrapped in swaddling cloths and lying in a manger.” – Luke 2:10-12 ESV

Wishing you a beautiful week full of little things that make you smile!

Mary

The post The Little Things Newsletter #391 – Life, laughter, and lots of great food! appeared first on Barefeet in the Kitchen.

Toffee Bits

The toffee in this ice cream introduces a rich, sweet, and slightly nutty flavor that complements the creamy vanilla base of the ice cream. As you take a bite, you’ll experience the creamy and cool vanilla, followed by bursts of caramel and a satisfying crunch from the toffee bits. 

While you can certainly make your own toffee bits, (with little more than a bit of butter and sugar), I typically take the easier route when making ice cream or baking these cookies and buy a bag of Heath toffee bits. 

Feel free to grab a jar of caramel sauce while you’re at the grocery store too, if making caramel sauce isn’t your thing. I have a weakness for this salted caramel sauce, so there’s almost always a jar tucked away in my fridge.

Heath Toffee Bits

Heath Toffee Bits are small, crunchy bits of toffee candy that are pre-packaged and ready for use in cooking and baking. These English toffee bits are essentially small, bite-sized pieces of toffee that have been broken into chunks or bits. They can be used to add a rich, buttery, and caramelized toffee flavor and a delightful crunch to various desserts and baked goods.

If you can’t find the toffee bits or want to try something a little different, you can also chop up some Heath bars and turn this into a chocolate-covered English toffee ice cream. When has the addition of chocolate to toffee or ice cream ever been a bad idea??

What’s the difference between toffee and English toffee? The main difference is that traditional English toffee is made without nuts, while American toffee is often made with a variety of nuts.

Toffee Ice Cream

• heavy cream
• milk
• sugar
• kosher salt
• vanilla extract
• toffee bits
• salted caramel sauce

Toffee Ice Cream Recipe

Whisk together the cream, milk, sugar, salt, and vanilla. Pour the ice cream mixture into your ice cream maker and freeze according to the manufacturer’s directions.

When the ice cream is almost finished churning, add the toffee bits. Continue churning to mix throughout.

When the ice cream finishes churning, scoop about ⅓ of the ice cream into a freezer-safe container, and drizzle generously with a few tablespoons of caramel sauce.

Scoop another ⅓ of the ice cream into the container and repeat with more caramel sauce. Scoop the remaining ⅓ of the ice cream into the container and drizzle with the remaining caramel sauce.

Place in the freezer until firm enough to scoop. Serve with additional caramel sauce and toffee bits, if desired.

Fully loaded ice creams are always a hit with friends and toffee ice cream is no exception. Here are a few more of our most indulgent homemade ice creams:

Rocky Road Ice Cream with its creamy chocolate and almond ice cream base filled with chewy marshmallows, crunchy almonds, and extra flecks of chocolate has been a kid-favorite for years.

Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream. Is there anything more irresistible than a spoonful of cookie dough? I know that I can never resist it.

This is not your average Cookies and Cream Ice Cream, this isn’t Oreo dust or a few crumbles of cookies, this is nearly an entire package of chocolate sandwich cookies stuffed into a batch of ice cream.

Every scoop of this Twix Ice Cream is bursting with chunks of cookies, caramel, and chocolate. Candy bar lovers go a little bit crazy over this one.

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Toffee Ice Cream

Creamy vanilla ice cream swirled with caramel sauce and filled with bits of crunchy toffee is sure to satisfy any ice cream lover. 

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 509kcal

Ingredients

• 1½ cups heavy cream
• 1½ cups milk
• ⅔ cups sugar
• ⅛ teaspoon kosher salt
• 1 tablespoon vanilla extract
• ¾ cup toffee bits plus more for serving
• ½ cup salted caramel sauce plus more for serving

Instructions

• Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. When the ice cream is almost finished churning, add the toffee bits. Continue churning to mix throughout.
• When the ice cream finishes churning, scoop about ⅓ of the ice cream into a freezer-safe container, and drizzle generously with a few tablespoons of caramel sauce. Scoop another ⅓ of the ice cream into the container and repeat with more caramel sauce. Scoop the remaining ⅓ of the ice cream into the container and drizzle with the remaining caramel sauce.
• Place in the freezer until firm enough to scoop. Serve with additional caramel sauce and toffee bits, if desired.

Nutrition

Calories: 509kcal | Carbohydrates: 50g | Protein: 4g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 178mg | Potassium: 168mg | Sugar: 50g | Vitamin A: 1347IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 0.1mg

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I know. It sounds made up. Someone would choose a ladle full of sweet potatoes over a slice of pie? With these whipped sweet potatoes, it actually happens. These creamy, fluffy sweet potatoes are far more than your run-of-the-mill mashed potatoes.

Whipped Sweet Potatoes

In this recipe, the sweet potatoes are roasted until they are bursting with rich flavor. The color is intense and the flavor is almost indescribable.

The roasting step makes such a difference to the final flavor compared with boiling or steaming the spuds. That time in the oven brings out a robust flavor that pairs well with the fragrant vanilla whipped in.

Vanilla Whipped Sweet Potatoes

The addition of vanilla provides a delicious undertone to this sweet potato side dish. Then, a generous helping of butter and real cream take these whipped sweet potatoes to a level I can only compare with a warm mousse.

What makes these potatoes whipped? Instead of mashing the roasted sweet potatoes by hand, I used a food processor to combine the ingredients and achieve that fluffy, mousse-like texture. 

Since the first time I made this dish, I’ve also tried mashing the potatoes with a potato masher by hand and the blender. When I used the blender, I added everything in two separate batches to avoid a mess.

The blender and hand-mashing ways worked well, too! If you don’t have a food processor handy, you can still make this recipe and get good results.

That said, the food processor simplifies the whole process and gives the sweet potatoes the absolute perfect texture. I highly recommend whipping them in the food processor if you can!

It’s a dish that has to be tasted to be believed. I served these potatoes on Thanksgiving this year and every single person who tasted it loved it.

Two recipe requests from our guests and my husband’s rave reviews to everyone who would listen proved that it wasn’t my imagination. This is an incredible sweet potato dish.

We are all looking forward to having it again.

For a girl who didn’t think she liked sweet potatoes very much, I am now a solid convert. Along with this recipe, I’ve made sweet potatoes in three more recipes over the past week. I LOVE them.

Whipped Sweet Potatoes Recipe

1. Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake until fork tender, about 1 hour. Remove from the oven and let cool for about 5 minutes or until cool enough to handle with care.
2. Cut the potatoes in half and remove the skin. Place the potatoes in the bowl of a food processor.*
3. While the potatoes are cooling from the oven, pour the cream into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla bean pod itself. Bring to a simmer and heat for 5 minutes, scraping the sides and stirring occasionally. Remove from heat.
4. Use tongs to remove the vanilla bean or simply pour the cream mixture through a strainer over the potatoes in the food processor. Add the softened butter to the food processor.
5. Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving.

ALTERNATIVE to the pricey vanilla bean – I’ve successfully used vanilla bean paste for this recipe and I’ve also used vanilla extract. Vanilla beans are my first choice, followed by vanilla bean paste, lastly, I have used vanilla extract in a pinch.

Sweet Potato Side Dishes

I’m excited to discover this newfound love for sweet potatoes because they’re such a popular and versatile side dish for any occasion.

I made a pecan-crusted brown sugar sweet potato dish a few times for Thanksgiving. That one was always popular, but we decided that we liked these whipped sweet potatoes even more.

They’re delicious on a Thanksgiving or Christmas table alongside a Roast Turkey and Stuffing. And we love having leftovers to enjoy the next day (if we can resist eating the whole pan in one go).

After falling in love with this recipe, I tried another spin on the concept in these Simply Mashed Sweet Potatoes. That side dish uses only sour cream and a sprinkle of salt as seasoning (plus optional black pepper) to really let the flavors of the sweet potato shine.

Sweet Potatoes and Spinach is a delightfully savory combination as well. Like this recipe, those mashed sweet potatoes were also a hit!

If you like the roasted flavor of this sweet potato recipe, you should also check out Roasted Sweet Potatoes with Lemon Butter Sauce and this Roasted Sweet Potato and Spice Cornbread.

Italian Roasted Sweet Potatoes are another dish that my family loves year round.

Sweet Potato Dessert

This recipe works as both a sweet side dish and a dessert. Less sweet than a sweet potato pudding or sweet potato pie, this dish doesn’t have any added sugars at all. Roasting brings out enough of the natural sweetness of the potatoes that sugar just isn’t necessary.

My husband loves these whipped sweet potatoes and has chosen these potatoes for his Thanksgiving dessert for years now.

How to Make Potatoes Ahead of Time

During the holidays, I often make these the day before. I cool them completely and then cover the potatoes and place them in the refrigerator.

A couple hours before serving them, set them on the counter to come closer to room temperature. Then, warm them in the oven at 350 degrees for about half an hour. Stir before serving.

When I have a ton of dishes to prepare for a holiday meal, I appreciate that I can prepare these sweet potatoes ahead of time. It makes it that much easier to get everything on the table in time–AND I can relax knowing that I have at least one sure-fire hit ready to go.

Leftovers (if you have any) keep well in an airtight container in the fridge for a few days. Bring the potatoes to room temperature before reheating in the oven for the best results.

If your family is anything like mine, however, chances are good they’ll clean every last bit out of the pan before you can say “leftovers.”

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Whipped Sweet Potatoes

Without any added sugars at all, these vanilla bean whipped sweet potatoes are one of the best sweet potato dishes you will ever taste.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 335kcal

Ingredients

• 3 lbs sweet potatoes cleaned and left damp
• 1⅓ cups heavy cream
• ⅔ vanilla bean split lengthwise and seeds scraped
• ¼ cup butter softened to room temperature
• ½ – 1 teaspoon kosher salt adjust to taste
• ⅛ – ¼ teaspoon white pepper adjust to taste

Instructions

• Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake until fork tender, about 1 hour. Remove from the oven and let cool for about 5 minutes or until cool enough to handle with care.
• Cut the potatoes in half and remove the skin. Place the potatoes in the bowl of a food processor.*
• While the potatoes are cooling from the oven, pour the cream into a small saucepan over medium heat. Add the scrapings from the vanilla bean, as well as the vanilla bean pod itself. Bring to a simmer and heat for 5 minutes, scraping the sides and stirring occasionally. Remove from heat.
• Use tongs to remove the vanilla bean or simply pour the cream mixture through a strainer over the potatoes in the food processor. Add the softened butter to the food processor.
• Puree the mixture until completely smooth and thickened. Season with salt and pepper. Keep covered and warm until serving.

Notes

* The original directions are for a food processor, however, I have also made this using a hand potato masher and the blender, pureeing the potatoes in two separate batches. It worked great, but it is simpler with the food processor.

During the holidays, I often make these the day before. I cool them completely and then cover the potatoes and place them in the refrigerator. A couple hours before serving them, set them on the counter to come closer to room temperature. Then, warm them in the oven at 350 degrees for about half an hour. Stir before serving.

ALTERNATIVE to the pricey vanilla bean – I’ve successfully used vanilla bean paste for this recipe and I’ve also used vanilla extract. Vanilla beans are my first choice, followed by vanilla bean paste, lastly, I have used vanilla extract in a pinch.

Nutrition

Calories: 335kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 595mg | Potassium: 603mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24892IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg

{originally published 12/4/11 – recipe notes and photos updated 11/15/23}

recipe adapted from and with thanks to 101 Cookbooks

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Homestyle Mashed Potatoes

As much as we love mashed potatoes, I do not enjoy peeling potatoes. To avoid peeling potatoes, I use Yukon or golden potatoes in most of our mashed potatoes. The skins are so thin you can leave them on.

Rich, fluffy mashed potatoes with soft potato pieces and skins that melt into the creaminess are what you will get with this recipe. Yes, skin-on mashed potatoes can still be fluffy.

I’m a great big fan of rustic mashed potatoes. Why do I call them rustic? Because they aren’t supposed to be perfectly smooth, there should be some texture and it shouldn’t be fussy at all.

Mashed potatoes used to intimidate me, but I’m happy to tell you that there is nothing to worry about when making mashed potatoes. Just drain the potatoes and place them back in the pot over very low heat to make sure that any liquid or steam is released while you’re mashing them.

Once everything is roughly mashed with a potato masher (this is my favorite one for potatoes), add the butter, smash it in, and add then add some milk, half and half, or cream.

Season however your heart desires, and you’re going to love them. This really is the BEST easy mashed potato recipe you can make.

Herb Mashed Potatoes

You’ll need the following ingredients for this recipe:

• Yukon Gold potatoes
• butter
• heavy cream
• fresh or dried thyme
• kosher salt
• black pepper
• fresh Italian parsley

You can use fresh or dried thyme in this recipe for thyme mashed potatoes. If you don’t happen to have either of those on hand, finely minced fresh rosemary is also great in this recipe. (However, I don’t recommend dried rosemary in these potatoes.)

The flavor of these creamy, buttery potatoes with the fresh herbs mixed into them is top-notch. Don’t skip the parsley and feel free to add some fresh chives too, if you have them on hand. The fresh, bright flavors the herbs add can’t be beaten.

Easy Mashed Potatoes Recipe

Start by placing the potatoes in a large saucepan and covering them with water. Bring to a boil and then reduce the heat as needed to avoid overflowing the pan.

Simmer the potatoes until they are fork tender, about 20 minutes. Drain the potatoes and return the pot to the stove over the lowest possible heat.

Add butter and mash with a potato masher to break up the potatoes and combine the butter with them. Add ¼ cup cream, thyme, salt, and pepper to the potatoes.

Mash again until desired consistency. Taste and adjust salt and pepper as desired. Stir in or sprinkle with parsley before serving. Top with additional pats of butter, if desired.

For a side dish like no other, serve these potatoes with a drizzle of balsamic butter sauce instead of gravy – it is so good! Not that the gravy is a bad idea at all. 

I love these potatoes plain and smothered in gravy too. However, sometimes you just want to take it to the next level. And balsamic butter sauce delivers every time.

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Herb Mashed Potatoes

Rich with butter and cream, aromatic, and seasoned very simply with salt, pepper, and herbs, these mashed potatoes are simply delicious.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 208kcal

Ingredients

• 3 pounds Yukon Gold potatoes approximately 5-6 medium size potatoes, cut into 1-2 inch pieces
• 4 tablespoons butter softened, plus more for serving if desired
• ¼ cup heavy cream plus more as desired
• 1½ tablespoons fresh thyme or 1½ teaspoons dried thyme
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1 tablespoon chopped fresh Italian parsley

Instructions

• Place the potatoes in a large saucepan and cover with water. Bring to a boil and then reduce heat as needed to avoid overflowing the pan. Cook until fork tender, about 20 minutes.
• Drain and return to pot over very low heat. Add butter and mash with a potato masher to break up the potatoes and combine the butter with them.
• Add ¼ cup cream, thyme, salt, and pepper to the potatoes. Mash again until desired consistency.
• Taste and adjust salt and pepper as desired. Stir in or sprinkle with parsley before serving. Top with additional butter, if desired.

Notes

These can be served immediately or they can be made ahead and then allowed to stand at room temperature for an hour or two. Warm over medium heat, stirring often and adding more cream as needed if the potatoes are dry. 

Nutrition

Calories: 208kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 203mg | Potassium: 734mg | Fiber: 4g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 36mg | Calcium: 33mg | Iron: 2mg

{originally published 9/23/11 – recipe notes and photos updated 11/13/23}

recipe adapted from and with thanks to Bon Appetit via Epicurious

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Welcome to the weekend, my friends! It’s hard to believe that Thanksgiving is the week after next. (Unless of course, you’re Canadian and Thanksgiving was celebrated a month ago. In that case, Happy belated Thanksgiving, friends!) Wasn’t it the first of September just yesterday? 

I’ll be spending time this weekend immersed in the oh-so-exciting tasks of cleaning out the pantry, refrigerator, and freezer to make sure we’re ready to go for the holidays. While I’m at it, I should probably make sure that we get the patio furniture put away before the first snow arrives too.

ON THE BLOGS THIS WEEK: Ground beef Philly cheesesteaks are a tasty, convenient twist on the classic Philadelphia sandwich. This skillet version is prepared using ground beef instead of thinly sliced ribeye or sirloin steak, making it a quicker and budget-friendly option.

If you want something a little different for your Thanksgiving this year, this roast turkey with herbs and wine is a great way to go. Using this method, you can cook a 12-pound turkey in under an hour.

This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more – best of all, it’s easily made without any meat drippings.

When you combine crisp, tender green beans with earthy artichoke hearts, and bathe them in a garlicky cream sauce, the result is a whole new kind of green bean artichoke casserole that is certain to be a win on your holiday table.

These roasted Brussels sprouts and sweet potatoes (with bacon!) combine savory, sweet, and smoky flavors perfectly.

Pieces of fudge and chocolate-covered peanuts dance through swirls of rich fudge sauce in this tin roof sundae ice cream.

All the awesome buttery sweet pecan pie goodness of the classic pie in a cobbler-style dessert that you can stir together in just a few minutes? Absolutely! This Pecan Pie Cobbler was a HUGE win from the very first bite.

What I’m CRAVING: My friend Gina’s Tuna Waldorf Salad caught my eye this week and it sounds like the perfect lunch for after church tomorrow. I’m going to grab some grapes and more apples at the store tonight.

My FAVORITE THINGS this week are these tiny reading lights. I bought them a couple of years ago because I needed a really small option for bedside reading lamps in the guest room and these are perfect for that. They easily clip to a headboard or a nightstand shelf. They even dim and remember the setting when they’re turned off and on again.

I’m glad I gave them a try because they turned out to be pretty great. I’m currently using one at my desk, as I don’t always want the overhead light on, but this time of year, I like to have a little more light than the windows allow. They’re a total win for a terrific price.

What I’m LISTENING to: Si Forever by Andrea Bocelli. Some friends and I were able to hear Bocelli in concert a few years ago and that still stands as one of the most chill-inducing concerts ever. He brought one of us <cough> Lynne <cough> to tears more than once. This album never fails to put a smile on my face.

What I’m READING: I am in a serious reading slump! I don’t know if it’s just me and I’m too tired to read lately or if I’m simply picking books that aren’t too great, but I haven’t found a really good new read in a while. I’ve been re-reading old favorites and randomly trying new ones.

I’m going to look through this loooong list of your recommendations (scroll to the comments to see all of them) and refill my library holds list this week. Fingers are crossed for some great new finds. If you have a favorite book or author that I haven’t already talked about reading, feel free to email it to me!

“Fear not, for I am with you; be not dismayed, for I am your God; I will strengthen you, I will help you, I will uphold you with my righteous right hand.” Isaiah 41:10 ESV

Wishing you a beautiful week full of little things that make you smile!

Mary

The post The Little Things Newsletter #390 – Life, laughter, and lots of great food! appeared first on Barefeet in the Kitchen.

Tin Roof Ice Cream

This was my Grandpa McGinnis’ favorite ice cream. I never really liked tin roof ice cream much as a kid, as peanuts in ice cream just weren’t my thing. But, as an adult, I sure do love this homemade version.

Maybe it’s that the peanuts are covered in chocolate. Maybe it’s the decadent fudge sauce. Or, maybe it’s the chewy chunks of fudge. But, when you put all three of them together, there’s no maybe about it. Each spoonful is magical.

With this tinroof sundae recipe, you can use pretty much any fudge you may have on hand. At my house during the holidays, that makes this recipe a very appealing choice in the fall and winter seasons.

If you don’t have fudge on hand, I’ve got you covered. You can whip up a batch of this incredible homemade fudge in just 5 minutes. Just leave out the pecans, and it will be perfect for this ice cream.

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Tin Roof Sundae

You’ll need the following ingredients to make this recipe:

• heavy cream
• milk
• sugar
• kosher salt
• vanilla extract
• hot fudge, store-bought or homemade
• chocolate fudge, diced
• chocolate covered peanuts

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Tin Roof Ice Cream

Start by whisking together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.

Then, while the ice cream is churning, make the hot fudge sauce (if using homemade) and let it cool on the counter. Chop the chocolate fudge into tiny pieces.

When the ice cream has finished churning, scoop ⅓ of the ice cream into a freezer-safe container, drizzle generously with about ⅓ of the cooled hot fudge sauce and sprinkle with fudge pieces and chocolate covered peanuts.

Repeat these layers twice with the remaining ice cream, sauce, fudge, and peanuts. Freeze until firm. Serve with additional hot fudge sauce, if desired.

Looking for more recipes like tin roof sundae ice cream?

Creamy, vanilla ice cream swirled with buttery sweet salted caramel and generously sprinkled with chunks of chewy praline pecans makes Pralines and Cream an old-fashioned ice cream lover’s dream come true.

Filled with slightly chewy pieces of black walnuts, this sweet and fragrant Black Walnut Ice Cream is a decadent treat.

And, I’ve been wanting to try this Tin Roof Pie. A drizzle of homemade caramel sauce makes everything better, doesn’t it?

Rich banana ice cream, decadent chocolate chunks, and crunchy walnuts create a tantalizing dessert you won’t soon forget. This delightful recipe for Chunky Monkey Ice Cream is the perfect indulgence.

Creamy chocolate ice cream filled with chocolate-covered cashews and swirled throughout with caramel sauce adds up to bowls of Bear Claw Ice Cream that no one can resist.

Creamy Toffee Ice Cream swirled with caramel sauce and then filled with bits of crunchy toffee is sure to satisfy any ice cream lover. 

This rich and creamy homemade Maple Ice Cream recipe requires just four ingredients! Pure maple syrup gives this ice cream a smooth natural flavor with hints of caramel and vanilla.

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Tin Roof Sundae Ice Cream

Chopped fudge pieces and salty, chocolate-covered peanuts dance through swirls of rich fudge sauce in this Tin Roof Sundae Ice Cream.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Servings 8

Calories 445kcal

Ingredients

• 1½ cups heavy cream
• 1½ cups milk
• ⅔ cups sugar
• ⅙ teaspoons kosher salt
• 2 teaspoons vanilla extract
• ⅔ cup hot fudge store-bought or homemade
• 4 ounces chocolate fudge diced into ¼-inch chunks, about 1 cup
• ½ cup chocolate covered peanuts

Instructions

• Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, make the hot fudge sauce and let it cool on the counter. Chop the chocolate fudge into tiny pieces.
• When the ice cream has finished churning, scoop ⅓ of the ice cream into a freezer-safe container, drizzle generously with about ⅓ of the cooled hot fudge sauce and sprinkle with fudge pieces and chocolate covered peanuts.
• Repeat these layers twice with the remaining ice cream, sauce, fudge, and peanuts. Freeze until firm. Serve with additional hot fudge sauce, if desired.

Nutrition

Calories: 445kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 174mg | Potassium: 272mg | Fiber: 2g | Sugar: 39g | Vitamin A: 753IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 1mg

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Gravy without Drippings

Lots of traditional brown gravy recipes use drippings from meat as a base. While I’ve made and enjoyed many old-fashioned gravies over the years, for this gravy recipe, I opt to use broth and butter instead of drippings and fat from the meat.

There’s an added benefit to making gravy without any meat drippings in that it allows you to make gravy both on any occasion and ahead of time for big meals like Thanksgiving.

I love being able to tuck the gravy in the fridge a few days early and not give it another thought until it’s time to serve the big meal.

Are you familiar with poutine? Hot french fries (or pommes frites) are covered in gooey cheese curds and other toppings and then smothered in rich brown gravy to make Poutine.

It’s a favorite dish in Canada (and parts of the Northern U.S.) and one of my new favorite ways to enjoy warm gravy. We tried Poutine for the first time in Montreal and absolutely loved it.

Ever since then, I’ve been making poutine at home that’s just as hearty and tasty as the one we had up north. I shared a copycat recipe for our favorite Montreal-Style Poutine from our trip and you’ve loved it as much as we do!

One of the most important parts of making good poutine is the gravy. It carries much of the flavor in the dish and helps tie everything together.

Gravy Recipe Without Drippings

I was so excited by this perfect brown gravy that I decided it was worthy of its own post – because I’ll be making it for all kinds of occasions in the future. This gravy recipe is lightly adapted from, and with thanks to, Ricardo Cuisine’s poutine sauce recipe.

Yes, this is THE gravy that makes everything more delicious! I tried a couple of different sauce and gravy combinations before I found this one.

For several years now, this has been my go-to brown gravy recipe. It’s such an easy sauce to make, taking barely any effort but delivering huge amounts of taste.

How to Make Gravy Without Drippings

You’ll need the following ingredients to make this recipe:

• water
• cornstarch
• butter
• all-purpose flour
• garlic
• beef broth
• chicken broth
• black pepper
• kosher salt, only as needed

After melting the butter in a large saucepan, add flour and whisk to make a roux.

Cooking the flour and butter combination until golden brown helps give the finished brown gravy a rich toasty flavor.

Once the roux is nice and golden, toss in a little minced garlic along with broth.

In this recipe, I prefer a combination of two parts beef broth to one part chicken broth for the best flavor.

You can substitute vegetable broth for a homemade vegetarian brown gravy, though the flavor won’t be quite the same. If you prefer a darker brown gravy, just swap in more beef broth for some of the chicken broth.

Once the broth is boiling, whisk in a blend of cornstarch and water and let it cook on the stove. The gravy will thicken as it simmers.

Turkey Gravy Without Drippings

After seasoning the sauce with black pepper to taste, it’s ready to pour over Roast Turkey, mashed potatoes, roast beef, french fries, or wherever else you enjoy a delicious gravy. I love the idea of trying it on top of tater tots like in this Tater Tot Poutine.

The leftovers keep well in the fridge for a few days and can be frozen for those times when you need a delicious brown gravy at a moment’s notice.

Looking for a great sausage gravy recipe that’s just begging to be piled on top of fluffy biscuits? Add this favorite Rosemary Sausage Gravy to your must-try list!

You might also enjoy this Breakfast Poutine recipe which features sausage gravy and eggs on top of hot crispy fries.

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Gravy Without Drippings

This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more – best of all, it's easily made without any meat drippings!

Course Condiment, Side Dish

Cuisine American

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16 servings (about 4 cups worth)

Calories 53kcal

Ingredients

• 2 tablespoons water
• 2 tablespoons cornstarch
• 6 tablespoons butter
• ¼ cup all purpose flour or brown rice flour for gluten free
• 2 large cloves garlic minced
• 20 ounces beef broth
• 10 ounces chicken broth
• ¼-½ teaspoon freshly ground black pepper
• kosher salt ONLY as needed

Instructions

• Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine.
• Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
• Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and add salt, only if needed. Serve warm.

Nutrition

Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 234mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

{originally published 9/10/14 – recipe notes and photos updated 11/8/23}

The post Perfect Brown Gravy (made without meat drippings) appeared first on Barefeet in the Kitchen.

Fastest Way to Cook a Turkey

This recipe lets you skip carving at the table and speed up the roasting process. By cutting the turkey into parts before cooking, you get a faster and easier way to make a great roasted turkey.

This method produces an unbelievably moist turkey, full of flavor from fresh herbs and wine. Best of all,  I especially love being able to serve the turkey within minutes from the oven without waiting for it to be carved.

I served this turkey to a friend who was visiting years ago and she went crazy for it. This is now her favorite way to cook a turkey and I can’t recommend it highly enough.

While we’re on the subject of turkey, if you’re lucky enough to have leftover turkey, this Creamy Turkey Noodle Soup is comfort food at its best. It’s a down-home combination of leftover turkey meat, carrots, celery, and hearty egg noodles that’ll keep you warm on a cold winter night and perk you up when you’re feeling under the weather.

Turkey Seasoning

This herb roasted turkey recipe uses two different varieties of wine to bring out the best in the roast turkey. White wine is added right to the roasting pan, then marsala wine is mixed with the juices along with cranberry sauce or jam to drizzle on top of the finished turkey.

The herbs for turkey are simple and easy to find fresh in most grocery stores throughout the holidays. Sage, rosemary, and thyme add aroma and herbiness to the roast turkey that’s hard to beat. The combination of flavors is uncomplicated but incredibly flavorful.

Sprinkle some salt and pepper over the turkey along with those herbs and your bird will be ready for the oven.

How to Break Down a Turkey

If you use a butcher to cut up your turkey, this meal is a breeze. If you are going to section it yourself, here’s a step-by-step tutorial for breaking down the raw bird. Allow at least 15-20 minutes to section the bird, if you’ve never done it before.

Cutting the turkey into parts is the most cumbersome part of this recipe but it’s not as difficult as you might think. The nice part is that carving the turkey will be a breeze when it’s done cooking.

How to Cook a Turkey in Parts

This recipe begins by cutting your whole turkey into pieces and coating them with olive oil and herbs. You will start the drumsticks first, pouring wine right into the pan with the bird and roasting for about 15 minutes.

The turkey breasts and thighs are added to the pan skin side up and everything cooks together for another 45 minutes or until the interior of the breast reaches 160 degrees.

While the meat rests, strain the juices from the pan into a saucepan and simmer with cranberry sauce, marsala wine, and more herbs.

Serve the turkey on a platter accompanied by a small pitcher of the juices for some of the most delicious turkey you’ve ever had!

Several years ago, I wrote Simple Turkey Roasting for Beginners a.k.a. “Everything I wish I’d known that no one ever mentions about cooking turkeys.” That’s a great post to check out for tips on roasting a traditional whole bird.

I wish more people knew how easy it is to cook turkey when it’s divided into parts BEFORE cooking. It saves time in the oven and makes it easier and faster to serve.

How long to cook a turkey largely depends on its size. Dividing the turkey into parts enables the meat to cook faster as it takes less time for the heat to reach each part of the meat. That’s why this roast turkey is done after just one hour in the oven.

Roast Turkey with Herbs

You’ll start by preheating the oven to 400°F. In a large roasting pan, coat the turkey pieces with the oil. Sprinkle with salt, pepper, and about 2/3 of the fresh herbs.

Remove the thighs and the breasts to a separate bowl. Place the drumsticks and wings in the pan skin side down. Add the wine to the pan with the turkey. Roast for 15 minutes.

Remove the turkey from the oven and turn over the drumsticks and wings. Add the breasts and thighs to the pan, skin side up.

Roast for 45 minutes, or until a thermometer inserted in the breast reads 160 degrees. Transfer the meat to a cutting board and tent with foil, any pinkness should fade as the meat rests.

Strain the pan juices into a saucepan. Add marsala, jam, and the remaining herbs. Bring to a boil and then reduce heat to a simmer for about 3 minutes, season with salt to taste.

Pour juices into a small pitcher for serving. Carve the thighs and breast meat into chunks and arrange the pieces on a platter.

Leftover Turkey Recipes

My favorite part of making a roast turkey for Thanksgiving, Christmas, or another special occasion is having leftover turkey to cook with for days after.

The leftover turkey is great in the typical post-holiday turkey sandwiches, wraps, and salads of course, but I also love getting a little more adventurous with my leftovers.

This Southwest Turkey Salad Chopped Salad is one of my favorite ways to use up leftover turkey for a quick lunch or light dinner. Another favorite go-to salad for the day after a big holiday is this Turkey and Walnut Salad with Cranberry Dressing.

Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. My whole family gives this Leftover Turkey Pot Pie two big thumbs up!

Next time I make this turkey and end up with leftovers to spare, I plan to try these delicious looking Leftover Turkey Taquitos too.

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How to Roast the Best Turkey in just one hour!

Want something a little different for your Thanksgiving this year, this roast turkey with herbs and wine is a great way to go. You can cook a 12-pound turkey from start to finish in under an hour with this method!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 378kcal

Ingredients

• 1 turkey cut into 7 or 8 pieces, about 12-15 pounds
• ¼ cup olive oil
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup white wine
• ⅓ cup marsala wine
• 3 tablespoons cranberry sauce or red currant or raspberry jam

Instructions

• Preheat oven to 400°F. In a large roasting pan, coat the turkey pieces with the oil. Sprinkle with salt, pepper, and about ⅔ of the fresh herbs.
• Remove the thighs and the breasts to a separate bowl. Place the drumsticks and wings in the pan skin side down. Add the wine to the pan with the turkey. Roast for 15 minutes.
• Remove the turkey from the oven and turn over the drumsticks and wings. Add the breasts and thighs to the pan, skin side up. Roast 45 minutes, or until a thermometer inserted in the breast reads 160 degrees. Transfer the meat to a cutting board and tent with foil, any pinkness should fade as the meat rests.
• To make the gravy, strain the pan juices into a saucepan. Add marsala, jam, and the remaining herbs. Bring to a boil and then reduce heat to a simmer for about 3 minutes, season with salt to taste. Pour juices into a small pitcher for serving. Carve the thighs and breast meat into pieces and arrange on a platter.

Nutrition

Calories: 378kcal | Carbohydrates: 3g | Protein: 47g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 630mg | Potassium: 512mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

{originally published 11/14/12 – recipes notes and photos updated 11/6/23}

recipe adapted from and with thanks to Sunshine Margaret

The post How to Roast the Best Turkey in just one hour! appeared first on Barefeet in the Kitchen.

Welcome to the weekend, my friends! It sure did feel extra cold this week, after spending so much time in Phoenix. The fall leaves and accompanying chilly weather have arrived and I’m loving my beautiful Ohio world. There was even talk of snow here this week, but I didn’t catch a single snowflake. Did you? 

Are you ready for sweater weather and winter coziness? Or are you wishing for a few more days of sunshine and shorts? My meal plan for this coming week sure is ready for the cold nights, so I hope I am too!

ON THE BLOGS THIS WEEK: Cajun dipping sauce is the supporting star of so many meals, providing a fiery, smoky punch with each bite. (Not a fan of too much heat? Just dial down the cayenne in the recipe below.)

We did a stovetop seafood boil this week with shrimp, potatoes, corn, and sausage, boiled in a flavorful spicy broth, and added an abundance of additional fresh vegetables! This was a serious winner of a meal, my friends – and it was so EASY to do at home. It’s going to be on the regular rotation now.

With plenty of buttered corn flavor, Corn Spoonbread is a classic comfort food that will keep you coming back for more.

All of the savory flavors of classic lasagna are packed into a sweet and slightly charred bell pepper to make these Lasagna Stuffed Peppers. This dinner is a guaranteed win for anyone who loves lasagna and can’t get enough of bell peppers.

Is it a salad or a dessert? A dreamy mix of cream cheese, vanilla pudding, and whipped cream is loaded with juicy bits of sweet tropical fruit in this Pineapple Fluff Salad.

Cinnamon Ice Cream is a sweet, rich, vanilla custard ice cream spiced with enough cinnamon to linger after each bite.

Spiced pumpkin puree is topped with a crunchy, cinnamon sugar oat crumble in this Pumpkin Crisp, making it the perfect fall treat.

What I’m CRAVING: Have you heard of a Yogurt Pie?? My friend Jen’s pie caught my eye this week and now I can’t get the idea out of my mind. I can’t wait to play with some fun flavor combinations!

My FAVORITE THING this week is this inexpensive ladle. It’s a silly little thing to get so excited about, and until you’ve tried it you might not understand. A friend of mine had a similar ladle a while back and I’ve been on the hunt for one of my own. 

The front of the ladle is flat, making it possible to easily scoop every little bit of food from the bottom of a soup pot. Why aren’t all ladles made this way??? It’s positively brilliant!  

What I’m LISTENING to: Stunt by Barenaked Ladies. This album is 20+ years old and I still enjoy the playlist as much as I did when we bought it on CD. I listened to it while cleaning the other day and loved every song. I just saw that they have a new album out though, so I downloaded it today. I’ll let you know what I think of the new music next week.

“Friends come and friends go, but a true friend sticks by you like family.” Proverbs 18:24 The Message 

Wishing you a beautiful week full of little things that make you smile!

Mary

The post The Little Things Newsletter #389 – Life, laughter, and lots of great food! appeared first on Barefeet in the Kitchen.