November Newsletter (for those who were not able to view it)

Hi guys!! I sent out a quick newsletter today and got lots of messages saying the wording was jumbled up. I think it had to do with the new box format I used and after sending it, the boxes were grouped together. Here is the newsletter for all of my subscribers who were not able to read it.

This email contains images.

Divas Can Cook Newsletter

Happy Thanksgiving!!

November 21, 2011

Here’s to wishing you and your family a fabulous Thanksgiving!! I hope you’ve been working on finalizing that menu or perfecting that special dish you’re going to take. If you are still busy planning, this video of some of my Thanksgiving recipes may help. I have also compiled a blog post of these recipes as well

Thanksgiving Checklist

Monday
1.) Thoroughly clean the guest bathroom. Keep it off limits to the family. Be sure to stock it with paper towels, hand towels, plenty of tissue & air freshener. I also like to burn an autumn candle and include a guest basket on the counter with things my guests may need (lotion, feminine products, pepto tablets because in my fam we always over-eat and these always get used lol)

2.) Sit down and go through the recipes and create a cooking plan based on the cooking and prep times of your recipes. Finish up any last minute grocery shopping. Don’t forget to get the pans you will need to cook each dish in. I like to use the aluminum disposable pans.

3.) Set the table. Setting the table early will give you one last thing to worry about. So set the table and cover it with a large table cloth to keep dust or anything else from getting on the table setting. On Thanksgiving, all you will have to do is remove the table cloth covering and everything is good to go.

4.) Start defrosting turkey. If your turkey is frozen, take it out of the freezer and place it into the refrigerator now. Every 5 pounds of turkey needs 24 hours to defrost and at least 8 hours to brine so keep that in mind.

Tuesday

1.) Prep the ingredients. Go through your recipes and see what can be made ahead of time. Chop up all of your produce and premix the fillings for your sweet potato and pumpkin pies. Make your homemade pie crusts, wrap them well and refrigerate. Shred cheeses for macaroni and cheese and cook the pasta. Make the cornbread for your dressing. Place all the spices and seasoning you’ll be using that day in a special location.

Wednesday

1.) Clean up the house really well. Yep, even vacuum under those couch cushions.

2.) Start making the recipes that taste better the next day or can be reheated well like the collard greens, green beans, cakes, some pies, etc.

3.) Brine the turkey. If you’re using brine, brine the turkey for 8 hours or overnight.

Thursday

1.) Make up the rolls and bake them a few minutes before dinner is to be served.

2.) Cook the turkey slow and low, breast side down.

3.) Get all of your side dishes assembled and ready to go.

4.) Bake and frost the cakes

Here’s a video on more Thanksgiving Tips!

E-Cookbook On SALE!

Want printable recipes from my blog? Divas Can Cook Volume 1 is avaliable!!

Natural Thanksgiving Centerpiece Ideas

One thing I love about Thanksgiving is decorating with natural fall decor. It’s cheap, easy, and really sets that warm, cozy mood. Fall time is so naturally pretty that you can even get away with just filling large glass vases with colorful leaves or pine cones. Growing up, my mother use to send us outside on a nature hunt on Thanksgiving morning to gather lots of things for decoration. We loved it and now I realize it was probably her clever way of getting us out of her hair while she cooked. We’d bring in acorns, leaves, branches, pine cones, berries and god know what else and she’d create centerpieces that would put Martha Stewart to shame. I’m not that talented, but I can replicate a photo pretty darn well. Here are few ideas for easy centerpieces for your Thanksgiving table or for just decorating around the house.

These cookies are so freakin’ delish! My son has crowned them “his favorite cookie ever”. They have a light pumpkin spice flavor and are pillowy soft (kinda like cookie meets cake) but it’s that brown sugar glaze that takes them to the next level of amazing! The first time I made these I thought I’d skip the glaze (big mistake) They go so well with coffee, tea or milk. I’ll be baking up a tray of these on Thanksgiving to serve with the coffee and apple cider after the meal. These cookies taste even better the next day! Make them!!

Pumpkin Spice Cookies

1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 cup pure canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt

Brown Sugar Glaze (Penuche Glaze)

3 tablespoons butter
1/2 cup firmly packed brown sugar
1/4 cup heavy whipping cream
1 1/2-2 cups confectioner’s sugar

Preheat oven to 350 degrees
1.) In a large mixing bowl, cream butter and the sugars together until light and fluffy.
2.) Blend in pumpkin, egg and vanilla extract
3.) In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
4.) Mix flour mixture into butter-sugar mixture.
5.) Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
6.) Bake the cookies for 10-12 minutes until golden around the edges.
7.) Remove warm cookies and transfer to racks.

Glaze
1.) In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.
2.) Cook, stirring constantly, for one minute or until slightly thickened.
3.) Beat in the whipping cream.
4.) Blend in confectioner’s sugar until the glaze is smooth and spreadable.
5.) Spread or pipe the glaze onto cookies.This glaze will harden fairly quickly. Keep the saucepan on low heat to keep it from hardening while you work.

Turkey Roasting Chart (if roasting on 350) (butterball.com)

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10 to 18 pounds	3 to 3-1/2 hours	3-3/4 to 4-1/2 hours
18 to 22 pounds	3-1/2 to 4 hours	4-1/2 to 5 hours
22 to 24 pounds	4 to 4-1/2 hours	5 to 5-1/2 hours
24 to 29 pounds	4-1/2 to 5 hours	5-1/2 to 6-1/4 hours

Your turkey is done when the thigh meat reaches an internal temperature of 180 degrees ( be sure not to touch the bone when checking the temperature of the thigh)

Remove the bird from the oven and let it rest for 20-30 minutes before carving to allow the juices to settle.

WWW.DIVASCANCOOK.COM

Comments

life appreciater says

November 27, 2011 at 2:56 pm

what happens when a newlywed finds your website and creates dishes by using your recipes….?

a happy (gaining weight) spouse!!

#thatisall!!!

crystal says

November 25, 2011 at 5:20 pm

I am so happy to have found your youtube channel and even more happy to know that you have a site with all of your wonderful recipes. I used your candied yams recipe and it was a great addition to my fantastic meal my daughter and I prepared. Might I add she absolutely loved them. I am so happy for you and am proud to know many young women are reaching levels of success and accomplishment in ways that makes them happy. Happy belated thanksgiving, I know you and your family had a blast…Be blessed in all that you do

Trina says

November 25, 2011 at 9:54 am

Hi Monique, you are truely a diva & I am Thankful for you & your website this Thanksgiving. Although I pride myself on being a great soul food cook, I used several of your recipes this today trying a slighty different version of the way I prepare food. OMGoodness everything came out excellent. My family are very picky eaters, but loved it, & really couldn’t tell the difference. These are the recipes I used. Sweet potatoe pie & crust, banana pudding, cornbread dressing, pecan pie, green beans, & baked macaroni & cheese. Thank You for your generosity & may God continue to you & your hands in all that you do.

tonya says

November 24, 2011 at 1:13 am

monique!!! i just made a sample batch of the homemade rolls; omg perfect; i used the butter shortening; delish:) got my turkey brining; your grandma’s cream cheese pound cake is done;shout out to grandma:) i used just about all your recipes and they all turned out great; happy thanksgiving to you and your fam

Shonda says

November 23, 2011 at 5:50 pm

I’m making your buttermilk brined turkey and your sister’s mac & cheese!!!! Will definitely let you know how it turns out.

Lelia says

November 23, 2011 at 10:23 am

Monique, can you please advise if Mexican vanilla blend is available in most grocery stores…I plan on making your pecan pie!

- monique says
  
  November 23, 2011 at 1:46 pm
  
  yes. I get it from Walmart right beside the regular vanilla
  
Tisha says

November 22, 2011 at 8:09 pm

(waves to Ateya) I follow you on youtube! LOL

Monique! Thanks for posting those center pieces. I wanted something new on the table this year and those are great examples. They will be lovely along with your mac & cheese!!!

Evita says

November 22, 2011 at 7:55 pm

GIRRLLLL!!!! I know i am gonna keep your site in close quarters, along wit my grandma on the phone…lol… I love to cook and I LOVE this site…..Next time i come thru NC on my way to AL. I have just gotta stop by and show u some love.. Blessings to u and your family

Ateya says

November 22, 2011 at 4:38 pm

I surely wish I was near you Monique, I know you are going to throw down Thursday!!!

- monique says
  
  November 23, 2011 at 1:50 pm
  
  Ateya we’d both be obsessed if we lived close to each other lol And yes it’s going down on Thursday!! Happy Thanksgiving hun!!!