Here you will find some of the celebrations, special occasions, and projects we have been honored to document over the past eleven years.
I feel like we blinked and the holiday season is upon us. This is my favorite time of year but I am still left asking myself how we are already a week away from Thanksgiving and there is SNOW on the ground . . crazy right. As foodies, J and I love this time of year. We get to try out new holiday recipes and of course bring out our old favorites as well. In our house it has become a tradition to make a pumpkin roll, something my mother-in-law passed down to me and buttery yeast rolls from our time living in the midwest. But this year, we have a few new favorites including a whiskey sour recipe from my friend Claire.
In our house we love a good whiskey drink, either neat or mixed in as a classic cocktail
This is the proverbial guilty pleasure for the football game on Thanksgiving Day. Just don’t tell your guests what’s in it because . . calories don’t count during the holidays . . am I right!
8 oz cream cheese
1 cup grated swiss cheese
.5 cup of ritz crackers
.5 cup of mayo
8 slices of cooked bacon
Mix softened cream cheese, swiss cheese, and mayo well. Place in an 8×8 pan. Top with crumbled bacon and crackers. Bake at 350 for 20 minutes. Serve with frito or tortilla chips. I would recommend if you have a large party, make extra.
Lastly no Thanksgiving or holiday meal is complete without a good homemade roll . . and according to J . . they are for making sandwiches as leftovers. For real, that man could make a sandwich out of anything, probably even a flip flop.
1 cup of very warm water
2 packages active dry yeast
.5 cup of melted butter
.5 cup sugar
1 tsp salt
4 -5 cups flour
Additional melted butter
Combine the warm water and yeast in a large bowl. Let stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs, and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. To bake, grease a 9×13 pan. Turn the chilled dough onto a lightly floured board. Divide dough into 24 equal pieces. Roll each piece into smooth round ball: place balls in even rows in the prepared pan. Cover and let rise until doubled in volume, about an hour. Preheat the oven to 375. Bake 15 – 20 minutes or until rolls are golden brown. Brush with melted butter and break apart to serve.
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