Casseroles · Daily Thoughts · Starches · Uncategorized

Thanksgiving Sides

Since we will have two sets of our kids here for Thanksgiving, I thought I would ask each of them what dish would they want that says, “Thanksgiving” to them. I won’t do that again. Some of the reply’s were fried chicken tenders, mac & cheese, Coke Salad and stuffed jalapeƱos. Since macaroni and cheese was requested, I began to look for a good recipe and find it I did…In Cook’s Country magazine. So instead of just having a box of Kraft mac & cheese, I think I will treat them to a special dish of gourmet mac! Maybe it will make them want to come back again soon.

8 oz (2 cups) elbow macaroni
salt and pepper
8 oz mild cheddar cheese, shredded (2 cups)
2 teas cornstarch
4 tables unsalted butter
1/2 cup panko bread crumbs
1/2 cup finely chopped onion
3 tables all purpose flour
2 teas dry mustard
1/8 teas cayenne pepper
2 cups water
1 cup heavy cream
2 large eggs plus 1 large egg yolk (slightly beaten)
2 teas Worcestershire sauce
4 oz sharp cheddar cheese, shredded (1 cup)

Adjust oven rack to upper middle position and heat to 375
Bring 4 quarts water to boil in large saucepan. Add macaroni and 1 teas salt and cook for 5 minutes. Drain and set aside. Toss milk cheddar with cornstarch in a bowl and set aside.
In now empty saucepan, melt 1 tables butter over medium low heat. Add panko crumbs and stir, cooking until golden, about 4 minutes. Transfer to bowl and reserve.
Return saucepan to heat and melt remaining 3 tables butter. Add onion and cook until beginning to soften, about 3 mins.
Stir in flour, mustard, 1/2 teas salt, 3/4 teas pepper and cayenne and cook stirring constantly until fragrant, about 1 minute.
Whisk in water and cream and bring to boil. Reduce heat to medium low. Simmer until thickened, about 5 minutes.
Remove cream sauce from heat and whisk in mid cheddar-cornstarch mixture until melted. Whisk in eggs, yolk, Worcestershire. Stir in precooked macaroni. Transfer macaroni mixture to 8″ square baking dish. Sprinkle with sharp cheddar cheese, then panko crumbs. Bake until well browned and set, 20-25 minutes. Let rest for 15 minutes. Serve warm.

Daily Thoughts · Uncategorized

Thanksgiving Memories

It seems unreal that Thanksgiving is a week from Thursday. As I was sitting here looking through different magazines to see if there was a recipe which caught my eye to post, each recipe I read found made me remembering different Thanksgivings along with the pictures in my mind which kept coming with each one.
On FaceBook, there is Throw Back Thursday where people will post a picture from their past that has special meaning. Next Thursday, I’m certain that there will be many pictures posted on FB that shows family and friends sitting around the table with all types of delectable dishes. Sometimes, these pictures make me sit back and think, “my table never looks as good as those I see posted” or “that family looks like they have no problems sitting there with everyone smiling and laughing” We begin to compare our lives with theirs, even though we know nothing except what we see in the pictures.
This week, we will be going to California to see friends and celebrate a dear friends 80th birthday. This precious lady and her husband invited Randy and I to their home, when they barely knew us, when we moved to California back in 2010. She didn’t want us spending Thanksgiving alone our first year there. The memories I have of being in their home conjure up thoughts of being made to feel like a part of their family, even when we just met some of them that day. We sat around the table and ate foods that were not our traditional Thanksgiving foods, but it was the best dinner because of their hospitality. They taught us to play Hand & Foot after dinner, which is still one of our favorite card games.
Looking back over my pictures on my phone the other day, I found a picture of our last Thanksgiving in Dallas when Randy’s mom and dad were still with us. Thinking back about that has made me more aware of trying to make every meal with friends or family special as we never know what is around the bend.

Years ago, memories of Thanksgivings when the kids sat at the “kid” table putting black olives on the end of each finger and sticking peas up their nose to see if they could “blow” them out brings so many smiles to my heart. The laughter that came from the kids,when together with their cousins, was now, thinking back, a true Hallmark memory. Isn’t it funny how, at the time, we are so concerned if the kids are behaving and not really enjoying the things that bring so much laughter in later years.
Some years seem to be more about the food. The years when like Randy says are great, “the kids are all married, everyone has jobs and nobody is in jail.” That is his description of when people ask about our family. He thinks he is so funny.
One year Randy and I were cleaning up the kitchen after everyone left. We had had a houses full that year and there were people eating in the living room and the dining room. After we finished cleaning up, Randy told me that he would go and begin to turn out the lights in the living room and turn off the fireplace. In seconds, he comes around the corner and says, “Eric forgot his brother, Craig is in the living room, sound asleep in the lazy boy”. We quickly called the kids to turn around and come get the “left over guest”. Eric had parked in back and left through the garage so had forgot that he had also brought his brother. I can handle only one loud snorer in the house at one time! Hope they remember that they have 3 kids now and don’t leave them anywhere!
Then there are the years when there is a new family member or a new baby. Those years seem to be the ones which stick out in our minds. There may be years which a pinkie ring ended up inside the turkey or I forgot to thaw out the Sister Schubert Rolls.
When we hear the word Thanksgiving, we automatically think of turkey, dressing, green bean casserole and pumpkin pie.
This year, when we are gathered around the table I want to have different thoughts come to me. I hope that the words, grateful, blessed and contentment come to mind. Not just blessed to have family around us, but blessed to be a child of God. Blessed to have hope because of Jesus Christ who came to give us eternal life, if only we believe. Blessed to be a part of the family of God with friends who walk with us in this season of life. Blessed to have my own copy of a Bible, when so many in other parts of the world would give anything to have one. Blessed with joy and peace, because He gives a peace that the world cannot take away, no matter the circumstances going on all around us.
We are a blessed people and we owe God, the creator of all, to give Him our best and the first fruits of our lives. So in between telling the kids or grandkids to quit putting peas up their nose, or hurrying to take out the rolls from the oven before they burn, may we remember to turn our thoughts to the One who is the Giver of life and blessings.
“Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.” James 1:17

John 14:27 “Peace I leave with you; my peace I give to you. Not as the world gives do I give to you. Let not your hearts be troubled, neither let them be afraid.

Cakes · Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Chocolate Magic Pumpkin Cake

Yesterday was the magic day of discovering this delicious cake. I stood at the dessert table at church and ate 3 pieces. As I was standing there trying to figure out how to put another piece of this on my plate without anyone seeing me, I looked behind me to see 3 ladies asking if I had made it and if so they wanted the recipe. We could not find the lady who made it,so a friend of mine(one of the friends who stood there with me dissecting each bite to see if we could figure out what was in it) finally found the recipe on Pinterest and sent it to me (Thanks Debbie for finding it)We all ended up standing there and using our plastic forks, finished off the plate of this amazing dessert. Never had I thought about combining chocolate and pumpkin other than adding chocolate chips to pumpkin cake, but wow, this cake seriously “takes the cake”. Am making it Monday to take to a luncheon, praying that there will be some left for me to “snack” on all afternoon. If not, I guess I will be forced to make another one! Bless My Heart!

Cake
1 box of devils food cake mix baked according to directions on box for making the 9×13″ cake but do not bake yet.

For the Pumpkin Layer
15 oz of pumpkin puree
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup light brown sugar, firmly packed
1 teas pumpkin pie spice

Frosting
1 (4 serving size box french vanilla instant pudding mix
1 cup cold milk
8 oz container Cool Whip
4-5 gingersnap cookies, crushed for top, if desired

Preheat oven to 350. Prepare box of cake mix (Duncan Hines is a great chocolate cake mix)according to directions on box and pour into a greased 9×13″ pan. Set aside and do not bake yet.

In another bowl, whisk together all the ingredients for the pumpkin layer and stir until smooth. Slowly pour the pumpkin mixture over the chocolate cake batter.

Carefully place cake pan into preheated oven and bake for 50-60 min or until center is no longer jiggly and a toothpick comes out clean. Let cool completely to room temperature.

Frosting
Place the vanilla pudding mix into a large bowl and pour in the cold milk. whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined. Spread on top of cooled cake. Sprinkle crushed ginger cookies on top if desired.
Store in Fridge, covered.
*taken from Pinterest I Wash You Dry

Breads · Breakfast · Daily Thoughts · Desserts · Fruit · Uncategorized

Almond & Apricot Biscotti

Have made this twice and each time, it gets great reviews from folks I share it with. Makes great hostess gifts or place in a decorated vase at each end of the dessert table. Great little dessert especially for people who don’t like a lot of sweets, but like just a little something to go with hot tea or coffee.

2 cups flour
4 tables butter, softened
1 cup sugar
1/2 teas salt
2 eggs
2 teas baking powder
1 1/2 teas almond extract
1 cup dried apricots, finely chopped
1 cup sliced (very thin) almonds

Preheat oven to 350.
Combine flour, sugar, baking powder and salt. Add softened butter,mixing until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; add in almond extract; Stir in apricots and almonds; continue to stir until dough is in ball form, about 1 minute.

On a parchment lined baking sheet, shape dough into two 2″x12″ logs. Bake in preheated oven until dry and set, about 25 minutes. Remove from oven and place on wire racks. Let cool completely.
Transfer to a cutting board and with a serrated knife, cut logs on the diagonal into 1/4″ slices. Bake on parchment lined baking sheets until golden, 15-20 minutes, (turn each slice over halfway through baking) and rotating sheets halfway through. Let cool completely on sheets on racks.
Store in air tight container up to 1 week.

I melted vanilla candy melts and drizzled it over each cooled slice.