CBS Segment: Getting your kids in on the Thanksgiving fun

 
 

By Meredith Sinclair

Contributor and blogger

turkey Today I visited CBS2 in Chicago to share some fun and super easy ways to get your kids involved in the production that is Thanksgiving. You can watch the full segment here.

The place card kits and beautiful paper leaves can be found at The Paper Source. Think ahead and get your Holiday place cards now.

I didn't have quite enough time to really describe the Conversation in a Can and Conversation Confetti. These are customized cards with fun and perplexing conversation starters. A great way to get the generations interacting throughout the day. The Conversation Confetti can be thrown about the table and used in between courses. These can all be purchased at Always a Girl's Girl.

And here the the two recipes I shared. Both are easy, yummy and fool-proof. Have fun and enjoy the day with your kiddos!

Kicked-up Goldfish:

Ingredients

  • 2 tbsp. butter, melted
  • 2 tbsp. packed brown sugar
  • 2 tbsp. chopped rosemary
  • 1 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tbsp. curry powder
  • 1/2 tsp. ground pepper
  • 1. bag (6.6 ounces) Goldfish crackers


Directions

Stir the butter, brown sugar, rosemary, oil, honey, curry and red pepper in a med. bowl. Add the crackers and toss to coat. Bake at 400 degrees F. for about 5 minutes or until the crackers are golden. Cool. Store in airtight container for up to one week (they'll be eaten way before a week has passed).


Cranberry Orange Relish:

Ingredients

  • 1 thinned-skinned orange
  • 2 cups fresh cranberries
  • 2/3 cup sugar
  • 1 to 1 1/4 cups water
  • 1 tablespoon lemon juice


Directions

Halve and seed the orange, then cut each half into four sections and pop them into a food processor. Add 1 cup of the cranberries and the sugar. Coarsely puree until the orange peels are cut into small chunks. Transfer the mixture into a med. saucepan and add a cup of water and the rest of the cranberries. Bring to boil, stirring occasionally. Reduce the heat and cook on low boil for ten minutes, stirring occasionally. If the relish starts the stick, add more water. Transfer the relish to a bowl and let it cool thoroughly. Stir in the lemon juice, cover the bowl with plastic wrap, and refrigerate until serving.

 

 

 
 





 
 
 
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