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Q&A: Thanksgiving 911

Every Thanksgiving hostess has his or her moments of anxiety. Hell, I've been making holiday dinners and hosting dinner parties for a decade, and I still get a little nervous when it come to roasting the perfect turkey. That combined with kids, houseguests, and having to make an endless supply of side dishes all timed in perfect harmony...it's a lot for one person. Hopefully by the time you've read this post, I will have answered any of your looming questions, but if there is still anything you are concerned about, please leave a comment at the end of the post, and I'll be sure to answer. Pictured above: National Lampoon's Christmas Vacation
1. What if I overcook the turkey, and the breast meat is dry? Slice it thin and soak it in warm chicken or turkey stock.
2. How do I get the skin beautiful golden brown? Lots of butter! Separate the skin and push butter directly over the meat then spread more butter over the outside of the skin. Also cover just the breast of th…

Oreo Ice Cream Cake In A Jar


I used to not be much of an ice cream kinda gal, and I'm not sure what I was thinking. Now unfortunately I can't have the real stuff (can't eat dairy), but God bless Breyer's for coming out with a lactose-free vanilla bean ice cream. I've been using it all summer on top of brownies, with root beer, and on its own. For my daughter's birthday, she wanted something different than a typical sponge cake. She absolutely loves Oreos, so I thought it was high time for an ice cream cake. There are so many beautiful Oreo ice cream cake recipes out there, but quite frankly, I'm lazy sometimes. With the recent move, I wanted to make something that was going to be very easy. Enter the cake in a jar.


INGREDIENTS
*makes six 8oz. jars
  • 1.5 quart of vanilla ice cream
  • 14.3 oz pack of Oreos
  • 16 oz. cream cheese frosting (whipped cream works great too)

INSTRUCTIONS
  1. Place the cookies in a food processor and pulse into crumbs, or if you don't have a food processor; you can place them in a large plastic bag, seal it up, and smash it to smithereens with a rolling pin.
  2. Depending on the size jar you use (I used 8oz. Mason Jars), layer the cookie crumbs first, then a generous amount of ice cream, then a thin layer of white frosting and repeat one to two more times. I used cream cheese frosting, because I can get it prepackaged dairy-free. But if dairy isn't an issue for you or your munchkins, by all means layer on the whipped cream and fudge sauce!!
  3. Cover loosely with lids and place in the freezer until ready to serve. Great for making the day before. Enjoy!



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http://www.krisztinawilliams.com/2015/07/25-no-bake-desserts-that-are-perfect.html

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