Wednesday, November 27, 2013

Happy Thanksgiving!

Tomorrow is the official start of the holiday season. Although most of the stores began putting Christmas displays up the day Halloween items went to half price! We haven’t decided if my husband and I will brave the stores on Black Friday. We usually take part just because the atmosphere is so exciting and it's an adventure. When our children were growing up, it also provided a great deal of bargains. I’ll do the annual sale paper perusal to see if there is anything that I can’t live without being offered at rock bottom prices. Of course, this year many of the stores are opening on Thanksgiving Day. After a big dinner, I am positive no shopping will be happening. We are more of the triple espresso 4:00 a.m. kind of shoppers! Now, just writing about it has me pumped up, ready to face the crowds.
When it comes to things to be grateful for on this special day, I have an abundance of blessings. Among them are my wonderful husband of thirty-one years, two loving children, my dogs, my health, and all of the basics that make a comfortable life. I am thankful of these every day of the year because I realize how fortunate I am to have them. I'm giving special new thanks this year for our daughter-in-law, Jackie and our son-in-law, Keith. I'm grateful for both of them because not only are they terrific people, but they have made our son and daughter extremely happy. No parent could ask for more than that. I embarked on my writing career this past year and it has been amazing. I am so appreciative for this new journey because I have made awesome friendships, received some incredibly touching letters, and great feedback. I give thanks for my readers daily. That means that if you are reading this or one of my books, thank you.
If this holiday finds you having to deal with one of life's dark clouds that hangs low over our heads occasionally, my hope is that sunny skies are just beyond the horizon. If you woke up this morning, free and able to move about, there's a brand new day before you and a reason to be grateful. Give thanks for today because it’s an opportunity that's denied many.
I wish all of you the happiest of Thanksgivings! If you are traveling, have a safe trip. Enjoy your family, friends, and yummy food. I'm including some great recipes that you may want to add to your table.

**Special Thanksgiving Recipes of the Day**
All of these recipes are on Pinterest

Maple-Pecan Sweet Potatoes
Courtesy of: Photo: Ellen Silverman; Styling: Toni Brogan
2 3/4 pounds sweet potatoes
¼ Cup Half & Half
3 Tblsp. Butter, Melted
3 Tblsp. Maple Syrup
1 tsp. Kosher Salt
½ tsp. Freshly Ground Pepper
¼ tsp. Vanilla Extract
¼ tsp. Ground Cinnamon
1/8 tsp. Ground Allspice
1 Lg. Egg, slightly beaten
Cooking Spray
½ Cup Mini Marshmallows
2 Tblsp. Chopped Pecans
1. Preheat oven to 400°.
2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.
3. Reduce oven temperature to 350°.
4. Stir half-and-half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes. Sprinkle the top with mini-marshmallows and chopped pecans; bake 12 minutes or until the mini-marshmallows are slightly melted. Serve immediately.
Bill and Cheryl Jamison, Cooking Light

Vanilla & Honey Glazed Carrots
Courtesy of:
• 2 cups of prepared Carrots
• 1 tsp. Salt
• 4 Tblsp. unsalted Butter
• 4 Tblsp. Honey
• 4 tsp. Vanilla Extract
Boil the carrots in water for approximately 15 minutes, or until tender. Drain and set aside. In a medium sauté pan, melt the butter. Add honey and vanilla, and stir until dissolved. Add the carrots. Cook on medium heat cook for two minutes. Stir gently, until carrots are glazed on all sides. Enjoy immediately. Yields 6-8 servings.

Easy Cranberry Sauce
Courtesy of:
1 Bag cranberries (about 340 gm)
1 cup water
1 cup sugar
*If you like this recipe, you can buy lots of cranberries while in season, and freeze them until ready to make the sauce.
WASH the cranberries.
PUT in a small or medium pot with the water and sugar.
BRING to a low boil, and simmer until the berries pop.
MASH a little with a fork or a potato masher.
Cook until you like it -- the longer you cook, the smoother the sauce. If you want it very smooth, mash it through a Foley Mill, or blend in a food processor or a blender after it is cool.
CHILL until dinner.

Easy Pumpkin Pie
Courtesy of:
Total Time: 1hr 5mins
1 (6 ounce) package refrigerated pie crusts
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk (do not use evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 425 degrees F. With mixer, beat pumpkin, sweetened condensed milk, eggs, spices, and salt. Pour into crust, bake for 15 min.
Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
Cool before serving either plain or with your favorite topping. Refrigerate leftovers.

**Pet Tip of the Day**

On a personal note: Bentley is doing much better. He is back to his belly-rub begging, food mooching self!

1 comment :

  1. I found your great blog through the WLC Blog Follows on the World Literary Cafe! Great to connect!


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