Add some fun to this year’s Thanksgiving break with these fun & festive coloring pages.
1. Happy Thanksgiving
2. Native Americans
3. Fall Garden
4. Pumpkin Pattern
This cute craft project is fun to make and only requires a few inexpensive supplies. The kids will love making these adorable decorations for Thanksgiving!
Thanksgiving Cardboard Craft Project – Native American and Pilgrim Decorations
What you’ll need:
How to make:
Now that you have created these, feel free to use your creativity to make more Thanksgiving dolls for you decor!
Thanksgiving Day became a national holiday in 1863 when Civil War President Abraham Lincoln tried to unite the nation by proclaiming it as such. It is now officially celebrated on the fourth Thursday in November. Thanksgiving is a time to be with family, remember what the important things in life are, show gratitude for what you have, and of course eat great food. In Estes Park it’s also enjoying a unique, striking town during a special time of the year. Estes Park is returning from the devastating flood that occurred in September, 2013. If you have not made your Thanksgiving plans yet, below are the top five reasons to consider visiting Estes Park:
One: U.S. Highway 36 re-opened connecting Lyons to Estes Park on November fourth making a great reason in itself for a Thanksgiving celebration. No longer must circuitous routes be taken for the tourist flying in to Denver, renting a car and then making their way to the gorgeous town surrounded by snow-capped mountains.
Two: Adjacent Rocky Mountain National Park is less crowded this time of year and a stunningly beautiful place to visit with the snow on the higher elevations. (Even if it does snow in Estes Park itself, it usually disappears rather quickly this time of year and the town has excellent snow removal systems in place.)
Three: Enjoy a wonderful hometown parade the day after Thanksgiving that makes you feel like you’re in a charming small town. This parade is a big deal for the locals and it is understandable why. The floats are creative and fun and the townfolk mingle with the tourists in a friendly atmosphere.
Four: View the hundreds of lights and Christmas decorations downtown while finding unique Christmas gifts on sale. And if you rent a cabin where you plan to make your own Thanksgiving meal, you will find the groceries stores stocked with everything you would want for your special recipe or if not, that they will try to order it in for you if you request it ahead of time. If not, you will find a choice of restaurants open for Thanksgiving.
Five: Enjoy discount pricing on hotel rooms but book early enough because though the town is not as crowded as the summer season, once a person has experienced Thanksgiving at Estes Park they are often return tourists subsequent years.
(Five and a half: But finally, if you were as lucky as I was in 2012, it means a spectacular fireworks display the day after Thanksgiving.)
Now what do you plan to do this Thanksgiving?
My name is Kari August. I am an author currently working on an historical fiction novel based on the life of a trapper who lived in Colorado in 1873. My blog is What To Do In Estes Park where I give tips on shops, restaurants, and attractions in Estes Park which is the town adjacent to Rocky Mountain National Park. The address for my blog is http://wtdep.blogspot.com
Article Source: EzineArticles.com
The Macy’s Thanksgiving Parade has been a staple each year since 1924. Although it started as a way to get people excited about the store and the first parade was actually at Christmas rather than Thanksgiving, whatever they did worked as today over 3.5 million attend annually and another 50 million watch from the comfort of their living rooms.
Over the years some things about the parade have changed; the route, the participants and of course the balloons. Back in 1927 Felix the Cat became the first balloon ever to be part of the fun. The following year they decided to fill it with helium but didn’t have a way to deflate it, so they just let it go. It popped. In subsequent years they let balloons go as well, still having no way to deflate them. They addressed them all and if you found one you could take it back to Macy’s for a prize, not that many people did however.
The parade has always been very well attended. The first one ever had 250,000 people lining the six mile route that took the store employees from Herald Square to Harlem. It has been something Americans look forward to each year, and of course over the years it has grown. There were only a few years where there was no Macy’s Thanksgiving parade and that was while World War II was being fought and the rubber used to make the balloons was instead donated to the war effort. By 1945 however, there were two million people who lined the route, thankful the war was over and things could get back to normal.
Today some eight thousand people walk the route and it takes another four thousand people to volunteer to get the route, the floats and the balloons organized.
If you have never been to the Macy’s Thanksgiving Day festivities why not go but do it in style by chartering a jet? You won’t have to battle the crowds at a commercial airport or suffer through the long lines at security checkpoints. You will have plenty of leg, head and shoulder room and best of all you can choose when and what time to fly. Your schedule, not theirs!
If you choose to charter you can land at an airport closer to the action, and get where you are going a heck of a lot quicker than you can flying commercial, and you may even get to watch the balloons being inflated, which happens the night before the big day.
AMG Jets provides professional aircraft management, private jet and aircraft charter services. They offer first class service worldwide. For more information and to see their fleet of charter jets please visit http://www.aircraftmgt.com.
Article Source: EzineArticles.com
A Cape Cod Thanksgiving brings about a certain nostalgia.
As you and your family get ready to feast on turkey and more, take a moment to think back on what the first Thanksgiving might have been like. On Cape Cod, the first Thanksgiving feast could have happened mere miles away, right in Plymouth, MA.
Facts About Thanksgiving
Many historians have stated that the Wampanoag Indians and Plymouth colonists shared a fall harvest feast together, back in 1621. This became a symbol of the interaction and cooperation between the Native Americans and English colonists.
Many folks believe that particular feast to be the very first Thanksgiving celebration. But the truth is, it was really maintaining a long tradition of celebrating the giving thanks and harvest for successful bounties of crops.
Historians have also researched other acts of thanks among European settlers in North America. This has even included British colonists at the Virginia Berkeley Planation. It was there that some British settlers had kneeled, prayed and pledged Thanksgiving to God. They gave thanks for arriving safely after the great travel across the Atlantic. Now some scholars actually acknowledge this event as marking the first official Thanksgiving throughout European settlers on record.
Thanksgiving celebrations, especially Thanksgiving feasts, symbolize important meaning over time – regardless if at the Berkeley Plantation or Plymouth.
What Was On The Menu?
It is fairly safe to say that pilgrims back then were not eating buttery mashed potatoes and pumpkin pie! But on the other hand, historians are not entirely sure about what items were included on a full Thanksgiving feast.
In 1621 Edward Winslow, in “A Journal of the Pilgrims at Plymouth”, gave a very detailed description of the “First Thanksgiving”:
“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, among other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed upon our governor, and upon the captain, and others. And although it be not always so plentiful as it was at this time with us, yet by the goodness of God, we are so far from want that we often wish you partakers of our plenty.”
Historian Richard Pickering is the deputy director of Massachusetts’ Plimoth Plantation. According to him, the colonists’ feasts could have also included mussels, lobster, fish, eel, turnips, radishes, Indian corn, and spinach. Wow that really is a great feast!
And Pickering adds, “Oh, and there wasn’t a Thanksgiving pilgrim buckle in sight,”.
In modern day Thanksgiving celebrations, why are items such as pumpkin pies, stuffing and turkeys such necessities?
Pickering comments on this, “The Thanksgiving we practice today has more to do with myth than reality”. In the 1860s President Abraham Lincoln made Thanksgiving a national holiday. The food we eat now at Thanksgiving is more in line to the cooking from the 1860s, surprisingly enough.
Article Source: EzineArticles.com
Roasting the perfect holiday bird isn’t always as easy as we’d like. Fortunately, with the right tools and pro tips, you’ll be well on your way to seasoning and stuffing a turkey worthy of showing off on social media. Here, Chef Shahir Massoud, spokesperson for Butterball and Kimberly Mann, national training manager at GE Appliances, talk turkey and reveal their top tips.
1. Chill out.
If you’re cooking a frozen turkey, thaw the bird in the fridge, not the counter as the room temperature can promote bacterial growth. Plan one day of thawing for every four pounds of turkey. In a rush? Chef Shahir suggests submerging a fully wrapped turkey, breast down, in cold water. You’ll need about 30 minutes per pound for the whole turkey to thaw with this method.
2. Don’t fear convection.
“Convection cooking is the perfect way to roast a turkey because the circulating air helps seal in juices and browns the skin to perfection,” explains Mann. Although the convection feature on your oven can seem daunting, she suggests cooking the turkey at a slightly lower temperature than normal and checking it more frequently as it will cook a bit faster on a convection setting. Some of GE’s ranges even feature automatic convection conversion, making all these adjustments automatically.
3. Always use a meat thermometer.
Overdone, dry turkey is the worst. To make sure you don’t overcook your bird, always use a meat thermometer. Make sure the thermometer is inserted into the thickest part of the thigh and isn’t touching the bone.
When the thigh temperature reaches 180°F, you’re done. Note: If your turkey is stuffed, the temperature must reach a minimum 165°F deep in the stuffing.
4. It’s not all about that baste.
Despite the longstanding tradition of turkey basting, Chef Shahir says you may be surprised to learn that it’s actually not doing much for your turkey. Every time you open the oven door, heat and moisture escape. This means it will take longer for your turkey to cook and you could end up with a drier bird. Plus, the drippings you’re using to baste are a mixture of fat and liquid that can actually make the skin soggy and dry out the meat.
5. Give it a rest.
Before carving up your turkey, let it rest for 15 to 20 minutes by loosely covering it with foil. This will help the turkey to retain its moisture, making it extra juicy.
For any questions or concerns about your Thanksgiving turkey, the Butterball Turkey TalkLine staff are available to take your call at 1-800-BUTTERBALL (1-800-288-8372). Find more information online at geappliances.ca.
Pear and Cranberry Tart
• 2 tbsp dried cranberries
• 1 tbsp butter
• 3 firm but ripe pears (such as Anjou), unpeeled, cored, and sliced into very thin wedges
• 2 tbsp granulated sugar, divided
• 1 piece frozen puff pastry, thawed
• 1 egg
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cover cranberries with very hot water and let stand 10 minutes. Drain.
3. Melt butter in a medium frying pan over medium heat. Add pears and 1 tbsp sugar, cooking 2 to 4 minutes or until softened but not falling apart. Reserve.
4. On a floured counter using a floured rolling pin, roll pastry into an approximately10 x 10-inch square. Transfer to prepared baking sheet. Prick all over with a fork. Place pears in the centre of pastry and flatten them out into an even layer, leaving a 1-inch border. Sprinkle with cranberries. Fold pastry edges up over the edge of pears. Brush edges of pastry with beaten egg, then sprinkle sugar over pastry and pears. Bake 20 minutes. Reduce heat to 350°F (175°C) and bake another 10 to 12 minutes or until edges are puffed and golden.
5. Serve with whipped cream or ice cream if desired.
Find more Thanksgiving recipe ideas at www.walmart.ca/discoverfresh.
Canadians love their pumpkin pie. In fact, more than half feel a Thanksgiving meal isn’t complete until pumpkin pie is on the table. In addition, more than three quarters of those who think they won’t enjoy a slice say they’d re-try it if a friend made it for them. These facts combined make it clear that Thanksgiving is the perfect time of year to bake and serve this Turkey Day staple.
If you’re looking for the perfect pumpkin pie to impress family and friends, try this rich and creamy recipe.
Carnation Classic Pumpkin Pie
Makes: 8 servings
• 1 can (354 mL) Carnation regular or 2% evaporated milk
• 1 pastry for 10-inch (25 cm) single-crust pie
• 1 3/4 cups (425 mL) pumpkin pureé
• 1 cup (250 mL) packed brown sugar
• 2 eggs
• 2 tbsp (30 mL) Robin Hood original all-purpose flour
• 1 tsp (5 mL) cinnamon
• 1/2 tsp (2mL) ground ginger
• 1/2 tsp (2mL) ground nutmeg
• 1/4 (1 mL) ground cloves
• 1/2 tsp (2 mL) salt
1. Preheat oven to 350°F (180°C). On floured surface, roll out pastry to 1/8-inch (3 mm) thickness.
2. Fit pastry into 10-inch (25 cm) pie plate; press into bottom and up sides of plate. Trim overhang and flute edges.
3. Whisk together pumpkin purée, sugar, eggs, flour, spices, and salt in large bowl until smooth and well combined; gradually whisk in evaporated milk. Fill pie shell with evaporated milk mixture. Bake in bottom third of oven for 60 to 70 minutes or until set. Let cool completely on rack.
Tip: Pies can be covered with plastic wrap and refrigerated up to 3 days or frozen up to 1 month.
Find more great recipes at www.carnationmilk.ca.
Even though Thanksgiving was not always a traditional holiday on the island, many Puerto Rican families calling the States home began celebrating it by adding a touch of Sabor Latino. A traditional Puerto Rican Thanksgiving menu will likely consist of Pavochon, Mofongo stuffing, Arroz con Gandules (rice with pigeon peas), Tostones, and Tembleque or dulce de leche. I serve a green bean casserole with my meal and for an appetizer I fry up some Platanos versus the Tostones. I season mine with garlic, black pepper and salt and serve them with Mojo Criollo.
I’m usually cooking enough food to feed at least five Marines so I get a 12-15 lb turkey and call it a day. My mom always taught me to begin prepping my turkey the day before Thanksgiving so my seasonings have time to soak into that bird.
Two Days or One Day Before:
To thaw your bird slow you can stick it in the refrigerator two days before or for fast thawing submerge it in it’s wrapping (DO NOT take wrapping off) in your tub or a deep sink in cold water. Make sure the entire bird is submerged. The bigger the bird the longer it’ll take to thaw. A big turkey like the ones I cook usually take 2 days to thaw out in the refrigerator.
The Day Before:
Season your bird with Adobo, inside and out. Be generous. Your guests will appreciate it. No one wants a bland turkey. Gather your black pepper, garlic salt, oregano and paprika and rub them all over the bird. Poke holes in your bird with a fork so that the seasonings will soak into its skin. Set the bird back in the fridge.
I usually begin cooking my bird around 4 a.m., which only leaves me room to do other things like pull out my tree and decorations and set up other dishes. Begin by preparing your mofongo stuffing.
Mix bacon, garlic, peppers, and olive oil. Mash the platanos and olive oil mixture in your pilon. Repeat until all ingredients are gone. Mix mofongo and broth and if mofongo isn’t moist enough, add more broth. Stuff the bird with the mofongo and cook. and follow instructions that came with your bird.
NOW FOR THE BIRD:
TURKEY SIZE & COOKING TIME:
Always be sure to read the side of the turkey wrapping for exact cooking time. Better to be safe than undercooked. Yuck! About 45 minutes before your bird is done, remove the foil on top and continue to cook uncovered until the bird is crispy on top.
To begin preparing your Arroz con Gandules:
***DO NOT use a lid with those vent holes and DO NOT lift the lid to check the rice!
When it’s done stir the rice once or twice before serving and serve HOT.
PREPARING YOUR GREEN BEAN CASSEROLE:
Slice green beans in halves. Heat oil and butter in a skillet. Add Sazón and ham seasoning then sauté both with onion and garlic until soft. Remove garlic then add green beans, salt, pepper, and boiling water. Cover and cook for 25 minutes over medium heat until tender. You can add a little more water, if needed.
MAKING FRIED PLATANOS (Amarillos):
I like to wait until my platanos are yellow with a few black spots. To me, they taste better…sweeter. No Puerto Rican dish (to me) is complete without rice, gandules, habichuelas and platanos! To begin preparing the platanos. Use 4 platanos to make enough to serve several people and get a bottle of mojo criolla for sauce.
Cut off about one inch from each end of the platano using a sharp knife.
Slice them down the middle then horizontal to fry them like chips except make them a little bit thicker.
Place the sliced pieces in very hot water and let soak a few minutes.
Take your knife and place it under the skin of the sliced piece and begin removing the skin. Kind of like you’re peeling the skin off of a potato. Sometimes I just use a potato peeler.
Drain them on a paper towel then sprinkle the slices with black pepper, a dash of salt or garlic then fry each slice in the mixture of olive & vegetable oil over medium heat until tender and golden brown. Turn them one time only.
And for the coupe de gras: DESSERT
We have Tembleque! This is a traditional Puerto Rican dessert for the holidays.
Now if you dare…go a step further and add Coquito to the menu. This is a Puerto Rican favorite mostly popular during Christmas and New Years. Nobody makes Coquito like my Abuela!
Alicia Cruz is a native Nuyorican raised in the South Bronx. She is a published journalist and has worked for several newspapers and Emagazines throughout her career. She is currently a Senior writer for blackurbantimes.com and resides in Eastern North Carolina. She can be reached at firstname.lastname@example.org or email@example.com.
Article Source: EzineArticles.com
Hosting Thanksgiving dinner can be a daunting task for any seasoned chef. But with a few simple planning techniques and the right amount of help, you’ll focus less on the details and more on enjoying the process and a tasty outcome. Here are five easy ways to make sure your Thanksgiving dinner goes off without a hitch:
1. Plan ahead.
Without a clear plan of attack, festivities can easily get off course and create stress and distractions. Sitting down in advance to outline what you’ll need and when you need to do things will make your dinner prep a smoother process from start to finish. Tip: Make sure any allergies or dietary restrictions are on your radar prior to developing the menu.
2. Keep it simple.
Forget the complicated recipes and over-the-top décor you found in a magazine and stay focused on classic staples. Thanksgiving is not the day to experiment, so think about what can realistically be done in the amount of time given and stick to what you do best.
3. Prepare what you can in advance.
Cooking a large dinner is all about timing, and capturing the right cadence between each dish can be tricky. Eliminate some of the pressure by setting the table early or preparing part of the meal ahead of time.
4. Enlist the help of others.
Hosting Thanksgiving dinner doesn’t mean having to do it alone. Asking guests to bring a small dish of their choice not only takes some of the pressure off you, but also helps guests feel that they’ve contributed to the meal. If it becomes too complicated, don’t turn down help when it’s time to clean-up either.
5. End on a sweet note.
The end of the meal is just as important as the beginning, so treat your guests to a delicious cup of coffee without having to leave the table. The Bluetooth-connected Saeco GranBaristo Avanti lets you prepare espresso-based drinks directly from your tablet or smartphone. Queue each of your guests’ orders right at the table with 18 fully customizable drink options to choose from.