This year we are staying in Austin for Thanksgiving. The three families already here are all staying, and we have some other saints who have decided to travel to us for the holidays. We are doing a big Thanksgiving Lord’s Supper on Friday and I am so looking forward to it. The RV park we are at has a super nice covered patio filled with picnic tables, rocking chairs, gas grills, and a fire pit. We’ve already booked it for Friday and we are gonna rock a late lunch/early dinner around 3.
We’ve decided to try some new recipes this year. Traditional ingredients but cooked in different ways. We are also doing Tri-Tip steak cooked on the grill as our second meat. Turkey as our first. I had never heard of tri-tip until we moved to Cali. Apparently, until the last few years, you could only get tri-tip on the west coast, hence my knowing nothing about it. It’s finally moving east, and I’m glad because it’s really good.
Here are a few other things we are trying, or using as inspiration:
This is gonna be our appetizer.
We considered adding bacon to this recipe too…
But don’t worry, this one already has bacon in it…
Just in case you wanna try some tri-tip yourself…
We’re also doing a salad, some yeast rolls, and possibly a green veggie like asparagus or green beans. Things are still being finalized.
Our festive drink…
And finally, the recipe for Browned Butter Pumpkin Pie Spice Rice Krispies. (I thought I had a picture for these, but evidently we ate them all before I remembered to take a picture. The feature pic is from a few years ago, the first time I tried the pumpkin pie spice. The “stems” are tootsie rolls.) I grew up on rice krispies treats. Every holiday my Nana would have a huge pink tupperware filled with them and I would literally grab one every time I walked through the kitchen. A while back, I found a recipe for browned butter rice krispies and a recipe for pumpkin pie spice rice krispies. Combining the recipes took it over the top. Also, If you’re wondering why I would want to brown the butter, it intensifies the butter flavor in the rice krispies. Who wouldn’t want that? Only crazy people, I say. 😉
- 3 Tbsp butter
- 1 10oz pkg marshmallows
- 1 Tbsp Pumpkin Pie Spice
- 6 cups Rice Krispies cereal
First, please use real butter. NOT margarine. I use salted sweet cream butter, but you can use unsalted just as well. Melt the butter over low heat in a large pot. The butter will cook longer than normal because you want it to actually brown, but it still doesn’t take very long. You will need to watch it closely so that it doesn’t burn. After the butter has turned brown (similar to the color of honey) pour in your marshmallows. Stir constantly as the marshmallows melt. The marshmallows will have small specks of brown in them, this is the BROWNED butter. Once fully melted add the pumpkin pie spice. Please make sure that you bought pumpkin PIE spice and not just pumpkin spice. It does matter. After stirring the spice into the marshmallows (which will add even more brown specks) add the cereal and stir. Once all the cereal is coated in the marshmallows, pour into a 9×13 pan coated with butter. Coat your fingers with butter and press the cereal into the pan. Let set. Try not to eat the whole pan yourself.
Happy Thanksgiving, all!