Gobble Gobble…Win a Butterball Turkey! *Giveaway*
November 20, 2009 by Caryn
This very quick giveaway is now closed! Thank you so much for stopping by. The winners are Kristie, Jessica M., Amanda S., and Nancy M. Congrats and Happy Thanksgiving!
In one week, we’ll head over to my parent’s house to sit down as a family for a Thanksgiving meal. This year, we were unable to visit my husband’s family because I’m about to have a baby! Thanksgiving at each of our respective families’ homes is very different. My husband’s familial celebration is large and traditionally Southern in all aspects (think green bean casserole and football). My familial celebration is intimate with foods that are mostly representative of a traditional Thanksgiving meal. Both are casual and involve a lot of discussion and lounging around (I prefer it that way these days). And in each of our homes, food is abundant.
This year (and every year before for as long as I can remember), we’ll have a turkey from Butterball. I’ve had many a Butterball turkey in years past. And this year, my father will do a majority of the cooking (just like he’s always done). I enjoy a variety of traditional Thanksgiving foods…cranberries…stuffing…rice pilaf…potatoes. But everyone knows to leave dessert up to me! While it varies from year to year, pumpkin pie MUST be one of the desserts at our meal. So, in light of the fact that we’ll be celebrating in one week, I thought I’d share with you one of my favorite pumpkin pie recipes:
Spiced Pumpkin Pie (courtesy of Williams-Sonoma):
Ingredients:
1 small pumpkin, 2 1/2 lb.
Pastry for a 9-inch pie
1/4 cup maple syrup
1/4 cup firmly packed light brown sugar
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
3 eggs, beaten
3/4 cup half-and-half
Sweetened whipped cream for serving
Directions:
Preheat an oven to 350°F. Lightly oil a baking sheet.
Cut the pumpkin in half through the stem end and place, cut side down, on the baking sheet. Bake until easily pierced with a knife, about 1 hour. Let cool. Scoop out the seeds and fibers and discard. Puree the flesh in a food processor fitted with a metal blade until smooth. Measure out 1 1/2 cups; set aside. Increase the oven temperature to 375°F.
On a well-floured work surface, roll out the pastry into a 12-inch round. Transfer to a 9-inch pie dish and gently press into the bottom and sides of the dish. Trim the edges, leaving a 1 1/2-inch overhang, then fold under the overhang and crimp to form an attractive rim. Prick the bottom and sides of the pastry with a fork. Freeze for 10 minutes. Line the pastry with aluminum foil and fill with pie weights. Bake for 15 minutes. Remove the weights and foil and continue to bake until lightly golden, 10 to 15 minutes. Transfer to a wire rack and let cool. Leave the oven set at 375°F.
In a bowl, whisk together the pumpkin puree, maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, eggs and half-and-half until well mixed. Pour into the baked pie shell. Bake until a skewer inserted into the center comes out clean, 45 to 55 minutes. Let cool for at least 30 minutes. Serve the pie with the whipped cream on the side. Serves 10.
Win It! FOUR of you will win a voucher which you can redeem for a Butterball turkey (10-12 pounds, RV $15). Simply leave me a comment with either a Thanksgiving recipe or a Thanksgiving memory. Comments will close on Monday, November 23 at 9 am PST. One comment per person, please (unless you do the extra credit). US residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.
Want an extra entry? Do any or all of the following and receive an extra entry for each one.
Be sure to leave me a separate comment for each additional entry.
Follow me on Twitter AND tweet about the contest.
Subscribe to my feed via email or reader.
Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.
Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments!
CLICK 
Happy Thanksgiving to all.
It took a bit longer but it sure was fun!
http://twitter.com/JalapenoMama/status/5912847297
bleatham(at)gmail.com
http://twitter.com/sleatham1/status/5917837942
bleatham(at)gmail.com
bleatham(at)Gmail.com
bleatham*at*gmail.com
bleatham(at)Gmail.com
http://twitter.com/spitfyr323/status/5918630200
http://twitter.com/itsallnew2me/status/5919035373
sewitupjulie@gmail.com
sewitupjulie@gmail.com
Now Im sad,
This post was mentioned on Twitter by rockinmama: Gobble Gobble! I’m giving away turkeys for Thanksgiving! http://rockinmama.net/2009/11/20/gobble-gobble-win-a-butterball-turkey-giveaway/...
Thanks for hosting this..
emeraldrose63@yahoo.com
Thanks for hosting..
emeraldrose63@yahoo.com
Lots of love and Fun had by all.
jerseygirl137(at)yahoo(dot)com
http://twitter.com/jerseygirl137/status/5921239296
jerseygirl137(at)yahoo(dot)com
jerseygirl137(at)yahoo(dot)com
Ingredients
* 4 cups sweet potato, cubed
* 1/2 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon salt
* 4 tablespoons butter, softened
* 1/2 cup milk
* 1/2 teaspoon vanilla extract
*
* 1/2 cup packed brown sugar
* 1/3 cup all-purpose flour
* 3 tablespoons butter, softened
* 1/2 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
1 can of green beans, canned, drained
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper
Combine green beans, soup, milk, pepper and 1/2 of the onions. Stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.
Bake at 350 for 25 minutes. Top with remaining onions. Bake 5 minutes more
Comes out delicious!! I also sometimes add shredded cheese to it. Please enter me in your giveaway. Thanks!!
Sweet Potato Pie
2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.
tweet
http://twitter.com/happeegirl/status/5922294191
lkish77123 at gmail dot com
lkish77123 at gmail dot com
1 spice cake mix
1 cup milk (I use skim!)
1 tablespoon vanilla
1 grated zucchini
1 can Glory sweet potato casserole product
3 eggs
1 tablespoon cinnamon
Mix zucchini,eggs, vanilla,sweet potatoes, and milk together. Add the cake mix and blend as usual. You may need to add more milk if your mix is tight. Fill a sprayed and floured bundt cake pan. Bake on 300 degrees until a knife comes out clean. This takes me around an hour.
Frosting:
1 block of Nuefchatel cream cheese (just low fat!)
1 tablespoon vanilla extract
powder sugar (enough to get the icing as thick or thin as you want it)
Blend!
shopannies@yahoo.com
shopannies@Yahoo.com
shopannies@yahoo.com
Thank you for your Favorites Submission
Thank you for using Technorati Favorites! Technorati is collecting Favorites information as usual, however not currently displaying them in the site. Your submission was just saved. We are working on an upgraded Favorites system we think you’ll like much better than the previous system. When we roll it out in the near future, all your previous favorite submissions will again be available to you. Thank you for your patience!
Boil 2lbs of french style greens beans. Fry 6 slices of bacon in a skillet. Remove bacon. Fry 1 chopped onion in the bacon grease. Add crumbled bacon and chopped onion to drained green beans.
jceko77@yahoo.com
jceko77@yahoo.com
ckachelmuss@gmail.com
mattschmunk at hotmail dot com
Lots of fun, Great memories.
itsjustmerene2003 at yahoo dot com
itsjustmerene2003 at yahoo dot com
Thanks for Sharing & for Caring.
http://twitter.com/exotic1/status/5928688715
exotic1
Love you dad, look forward to seeing you again!
Cheryl
http://exotic1.blogspot.com/2009/11/win-butterball-turkey-rockinmama.html
exotic1
Happy Thanksgiving~!
The phone call made my Dad’s day, and he knew that she had something to be grateful for that year, and my Dad knew he had something to be grateful for too, that he had done well that year and was in a position to help someone else, because for many years there wasn’t the money in our family to help others in any aspect.
It would be such a blessing to win this… more than you can imagine!
cathy b
projecthope7 at gmail d ot com
cathy b
projecthope7 at gmaild ot com
cathy b
projecthope7 at gmaild ot com
cathy b
projecthope7 at gmail d ot com
http://twitter.com/kewpiedoll04/status/5933024842
http://twitter.com/1day1dollar/status/5935278367
wmmahaney(at)att(dot)net
wmmahaney(at)att(dot)net
http://twitter.com/GiveawayPlace/status/5936561638
Hopefully this one will be much better.
sewitupjulie@gmail.com
3 c sugar
1 c oil
2/3 c water, milk or orange juice
4 eggs
2 c pumpkin, mashed
3 ½ c flour
2 tsp soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
½ c chopped nuts
½ c raisins
Streusel topping:
¼ c firmly packed brown sugar
¼ c finely chopped nuts
2 Tbsp flour
½ tsp cinnamon
2 Tbsp margarine or butter softened
Heat oven to 350º. Grease and flour bottoms only of 2 (9X5inch) or 3 (8X4 inch) loaf pans. In large bowl, combine sugar, oil, water, eggs and pumpkin; beat 1 minute at low speed. In another bowl combine dry ingredients then combine with wet until moistened then beat for 1 min at med speed. Stir in nuts and raisins. Pour into prepared pans.
Topping: In a small bowl, combine all ingredients until crumbly; sprinkle over batter. Bake at 350º for 1 hour or until toothpick inserted into center comes out clean (although it tastes great to leave it just shy of clean!) Cool 5 min; remove from pans. Cool completely on wire racks
Ingredients
1 package (10 ounces) frozen puff pastry shells
2 packages (3 ounces each) cream cheese, softened
1/4 cup confectioners’ sugar
1/2 teaspoon almond extract
1 can (21 ounces) cherry pie filling
Additional confectioners’ sugar
Directions
Bake pastry shells according to package directions. In a small bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard.
Spoon the cream cheese filling into shells; place on a baking sheet. Bake at 400° for 5 minutes. Cool for 1 hour. Refrigerate until serving.
Just before serving, spoon pie filling into shells. Top with reserved pastry circles. Dust with confectioners’ sugar. Refrigerate leftovers. Yield: 6 servings.
http://twitter.com/jerricapuck/status/5948144553
http://jerricapuck.blogspot.com/2009/11/giveaways-i-want-to-win.html
1 lb. brussel sprouts cooked till done.
Over medium heat, melt 1/2 stick butter, browning slightly.
add 1 tbsp breadcrumbs and salt and pepper to taste, stir till well blended.
Pour over drained sprouts and serve.
Delicious!
I’ll be posting the recipe on my blog this week if you want it- it is really good!
http://myloonyverse.com
Of course, that ended up being the best tasting turkey we had ever made!
dmkayes@gmail.com
dmkayes@gmail.com
That was also the birthday my paw paw got me a jewelry box that played music and had a ballerina that went around. I loved that birthday.
vlbelk(at)hotmail.com
vlbelk(at)hotmail.com
vlbelk(at)hotmail.com
hondaray6 at hotmail dot com
http://twitter.com/hondaray6/status/5952510130
http://twitter.com/tkharmonic/status/5953210689
It’s a Better Homes and Gardens recipe.
Carmelized carrots with cayenne cream sauce
Ingredients
2 Tbsp. olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
1/4 tsp. salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1/8 tsp. cayenne pepper
Snipped Italian (flat-leaf) parsley
Directions
1. In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
2. Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately. Makes 8 (1/2-cup) servings.
Thanks.
http://twitter.com/ky2here/status/5954485020
1 cup water
1 cup sugar
1 bag cranberries
Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
Remove from heat. Cool at room temperature and than refrigerate. Will thicken as it cools.
Ingredients
4 large sweet potatoes, quartered
4 slices bacon
3 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light cream
1/4 cup milk
salt and ground black pepper to taste
Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish; set aside.
Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon coarsely; set aside.
Slip the skins off the potatoes and discard; blend the potatoes in an electric blender or food processor until smooth. Stir in the butter, cinnamon, nutmeg, cream, and milk. Mix well; season to taste with salt and pepper. Spread the potato mixture in the prepared baking dish.
Bake in the preheated oven until heated through, about 18 minutes. Remove from the oven; sprinkle the potatoes with the bacon. Return to the oven and bake for an additional 5 minutes.
austma7@aol.com
6 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
7 tablespoons extra virgin olive oil
3 1/2 teaspoons kosher salt, more to taste
1 teaspoon ground black pepper
2 medium onions, diced
2 medium green bell peppers, diced
2 large garlic cloves, finely chopped
2 jalapeños, seeded and finely chopped
2 teaspoons chili powder
2 pounds jumbo shrimp, peeled and cut into 1/2-inch pieces
1 1/2 tablespoons freshly squeezed lime juice, more to taste
6 tablespoons chopped fresh cilantro.
1. Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon black pepper. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
2. In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add shrimp and remaining teaspoon salt. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
3. Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.
Yield: About 12 cups, enough to stuff a 12- to 14-pound turkey.
Creamed Spinach
2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
Thanks for the giveaway. Would love to win a free turkey!
ardelong2(at)gmail(dot)com
Cranberry Pumpkin Pie
You can use a store bought Pie Crust or make one with this recipe:
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon allspice
3/4 cups cold shortening
4 tablespoons ice cold water
FILLING
1 cup fresh cranberries
1/2 cup walnuts (optional)
1/4 cup brown sugar
1 teaspoon vanilla
3 large eggs
1 3/4 cups pumpkin puree (1 15 ounce can)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup evaporated milk
Sift flour, salt and allspice in a bowl. Cut in shortening with a pastry blender, or blend with fingertips until mixture resembles coarse oatmeal.
Sprinkle water into the dough, one tablespoon at a time. Mix well with a fork after each sprinkling. If dough can be formed into a ball after putting 4 tablespoons, , you do not need the extra tablespoon of water. If it does not form a dough, add more water one TEASPOON at a time.
Divide dough in two equal pieces. Wrap in waxed paper and let firm in refrigerator, about 15 minutes.
Preheat oven to 425°F.
CRANBERRY SPREAD: Put cranberries (and walnuts if you use them) in food processor. Pulsing, chop until cranberries are very small. Remove to a small bowl and stir in brown sugar and vanilla. Set aside.
In a large bowl, beat eggs lightly. Stir in pumpkin, sugar, salt, cinnamon and ginger. Mix well. Slowly add evaporated milk, stirring until combined.
Roll pie dough and line pie plate, . Spread reserved cranberry mixture on bottom of pie. Pour pumpkin filling over all.
Bake 15 minutes. Reduce heat to 350°F and bake for another 40 – 50 minutes or until a tester inserted in the center comes out clean. Cool on wire rack.
iheartsweeping@aol.com
Everyone at the table gets a small sample- to be eaten before the turkey is carved.
Thank you.
Greatest gift a mother can get.
1/2 cup olive oil
8 Tbsp. unsalted butter
4 large yellow onions , sliced thin
6 celery stalks, chopped
8 carrots , chopped
2 (12-ounce) boxes corn bread stuffing
4 cups chicken broth
1 (10-ounce) can cream of celery soup
1 1/2 cups fresh orange juice
1 cup scallions , chopped
1/2 cup fresh lemon juice
1 Tbsp. kosher salt
1/2 cup dry white wine
Lots of pepper
Preheat oven to 325°.
Pour the cornbread stuffing into a large bowl.
In a large skillet, heat the olive oil. Add the onions, cover with a lid and lower the heat to caramelize—about 10 minutes. Add the celery, butter, and carrots. Sauté. Pour in the white wine, then add the sautéed vegetables to the stuffing.
Add the cream of celery soup, chicken stock, orange juice, lemon juice, scallions and pepper to the stuffing. Mix well.
Place the stuffing in a baking pan and cover tightly with aluminum foil. Bake for 45 minutes.
stevebev2001@yahoo.com
stevebev2001@yahoo.com
stevebev2001@yahoo.com
http://twitter.com/Bevie112233/status/5967903099
stevebev2001@yahoo.com
rsgrandinetti@yahoo(dot)com
http://twitter.com/mommyjen99
One of my favorite Thanksgiving memories is going to my Japanese friend’s house during my college years and they would have sushi. They also had turkey but the sushi was the main event–so good.
Thank you
Tara
cloudspassby78 (at) yahoo (dot) com
* 1 cup sugar
* 1 cup water
* 4 cups fresh or frozen cranberries
* Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Wash cranberries. Bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Add optional ingredients. Let cool. Refrigerate.
digicat{AT}sbcglobal{DOT}net
Thank you
Tara
cloudspassby78 (at) yahoo (dot) com
Thank you
Tara
cloudspassby78 (at) yahoo (dot) com
digicat{AT}sbcglobal{DOT}net
http://www.facebook.com/posted.php?id=511496923&success
Thank you
Tara
cloudspassby78 (at) yahoo (dot) com
Thank you
Tara
cloudspassby78 (at) yahoo (dot) com
1 (29 ounce) can pumpkin (or fresh cooked equivalent)
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream
2 unbaked 9-inch pie shells
Directions
1Combine first 8 ingredients in a large bowl, mixing well.
2Combine the evaporated milk and the heavy cream in a small saucepan.
3Heat the milks to the scalding point.
4Add scalded milks to the other ingredients, mixing well.
5Pour equally into the two UNBAKED pie shells.
6Bake 350 degrees for about 1 hour.
7Pie is done when a knife inserted into the middle comes out clean.
8Top with desired topping.
http://twitter.com/DevNZacsMom/statuses/5973219930
make just like mashed potatoes , except we add some potato to cut the strong flavor
skyskyaa11(at)gmail.com
My cousin was having everyone over for Thanksgiving. The day before, she had put the partially-frozen turkey on a high shelf in the garage, to
finish thawing. The morning of Thanksgiving she opens the door to the garage and the floor is littered with plastic covering and bones! Their huge dog, who slept in the garage at night, had eaten the entire turkey!!
lol!
Have a great day!
follow on twitter and tweeted
blogged
Pumpkin Chocolate Chip Cookies
2 cups brown sugar
29 ounces canned pumpkin
1 cup veggie oil
2 teaspoons vanilla
~Mix in a bowl and set aside.
4 cups flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
1 cup chocolate chips
~Mix in a bowl and set aside.
Combine both bowls together and place balls of cookie dough onto an ungreased cookie sheet. Bake at 350 for 10-14 minutes.
mogrill@comcast.net
Needless to say, every year since, the small saucepan has made them a home!
Celery stuffed with cream cheese.
I felt so grown up and proud! Thanks, Aunt Jean!
Genevieve
Ingredients:
~ Ritz Crackers (original)
~ Cream Cheese
~ Green Olives
Slice olives into thirds.
Spread cream cheese on each cracker. Place 1-2 pieces of sliced olive on each cracker.
Done!
The combination of these flavors is delicious.