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Christmas Around the LazyBoy

We had hoped that moving to Arizona might help us get our stamina back, living around all the hikers and mountain climbers, but that wore us out even more, just listening to their stories of hiking and climbing!

Chocolate Castles's avatarChocolate Castles

Merry Christmas to all and to all a good night; which seems like it comes faster and faster. The nights that is. I remember some years ago, not that many, actually, when I used to think, “well, I will get all the chores done during the day that need doing plus all the shopping for presents and then tonight, I will just curl up in a blanket by the fire and address Christmas cards, all the while waiting for sugar cookies to finish baking so we can have a goodies to eat while wrapping presents from 9 to midnight, just enjoying the Christmas movies” Ah…the joys of Christmas. w

That is not happening. We are now to the age when it (and when I say “it”, that means absolutely anything that requires standing, concentrating or movement of any kind that makes us get out of our recliners) doesn’t get done by 6 p.m…

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Daily Thoughts · Desserts · Pies · Uncategorized

Southern Pecan Pie

Before you pass this up thinking that you have hundreds of pecan pie recipes, let me assure you that this one is absolutely awesome and different. Last Fall I had mentioned that I had bought a little Holiday Celebrations cookbook for $1 on a clearance table. It has such great recipes which have become some of my favorite. Two weeks ago while looking for a pecan pie recipe for Thanksgiving, I remembered this little book and started looking through it and there on page 106 was a recipe for Southern Pecan Pie. As I read it, I noticed that it used light brown sugar instead of granulated sugar. Well, folks, both Frosty and I agree that this pecan pie is the best we have ever had. I just put a mini one in the oven as we were already craving it again and didn’t want to wait for Christmas. At this age, we figure that even if having way too much pecan pie shortens our life span by a year or two, it was worth it and we will go with a smile on our faces, knowing that we went out having the best pecan pie EVER!.  So push away the old traditional recipe and venture out of your comfort zone. Whether you pronounce it PEE Can or PeCAN, your in for a treat!

1 unbaked pie crust (if you want points in your Heavenly Crown, make it homemade)

1 cup light brown sugar, firmly packed

1 cup light corn syrup

4 eggs

2 tables melted butter

1/8 teas salt ( I don’t even bother with this as it just doesn’t make a difference)

1/2 teas vanilla

1 cup pecans

Mix all filling ingredients together and whisk until well combined. Pour into unbaked pie shell and place in preheated oven. Bake at 375 for about 40-45 minutes.

Daily Thoughts · Uncategorized

Lessons from November

They say you can’t teach an old dog new tricks, but this ole lady learned some things this past month. Having some of our kids come for The Thanksgiving week was such a treat, but I did learn that I am certainly not as young as I once was. No longer can I cook until midnight and then wake up at 6 to cook breakfast for 8 people without thinking that I deserve a 2 hour massage. I also learned that things do not have to be perfect to have a memorable Thanksgiving. In fact, it seems the less perfect, the more fun and the best memories are made. The night the kids all came together, they requested King Ranch Casserole for dinner. Well, I was so proud of myself that I had made the casserole ahead of time so I could spend more time out of the kitchen and look “oh so Ina Gardner’ by having things well prepared and ready for the oven. We sat down to a lovely decorated table that Martha Stewart would be so proud of, only to dish up a most liquid King Ranch casserole. The tortillas had totally dissolved and it was just almost like chicken soup. But since we had their favorite dessert of chocolate sheet cake, they quickly forgot that dinner had to be eaten with a spoon.

On Thanksgiving morning,  we learned that the sanitation department here does not take Thanksgiving off and because our collection day is Thursday, Randy rolled out our garbage can and we continued to get everything ready to put on the table. All at once, I heard the truck approach our street and at the last minute I thought “wouldn’t it be so nice to take some cake and candy out to the worker collecting the trash, since he is having to work today.” So I hurriedly packaged up a plate of goodies to run them out, only to find that he had already passed our house and was a couple of doors down. I decided to run and catch hm. So here I am, running in my house slippers with a plate of desserts and just as I would catch up with him, he would take off for the next house stop (which in our community they stop every couple of houses instead of each house because two garbage cans are side by side to avoid them stopping every house). So catching my breath and finding enough strength to run to the next stop, I would frantically wave at him, hoping he would see me in the side mirror and stop…well, after about 8 houses down and one heart attack, he finally saw me and stopped the truck. By now, I could hardly catch my breath and was trying to tell him thank you for working on a holiday and I hoped that he enjoyed the desserts I was trying to reach up inside his window to hand to him .  Even if he didn’t want it, he took it out of pity for the old lady that had run down the block screaming for him to stop.

Maybe our family didn’t have the funniest of memories this year, but I bet that all the other families which were sitting down and glancing out the window,about the time I was running down the street, had some great laughs at my expense. Of course, Jodi, with her sweet loving heart, was laughing so hard when i told her, all she could say, was “oh how I wish Randy would have video taped that”.  She is just the most caring daughter EVER!

So I did learn that…1. Have a plate ready to give to anyone driving by, instead of having to chase them. 2. Do not make King Ranch Casserole too far ahead of time, unless you want King Ranch Soup. 3. Enjoy your family and friends without having to have the house, the meals, the decorations perfect. They are there to see you, not the house…ok, maybe they might be there a little for the meals, but remember that meals are best remembered when there is laughter and fun around the table.

ALLS WELL THAT ENDS WITH A GOOD MEAL….even if it isn’t perfect!

Uncategorized

The Scents of Thanksgiving

May these words encourage each of us to pray for those which hang not have real “prison walls” around them but “Walls of discouragement, pain, loss or fears”

Chocolate Castles's avatarChocolate Castles

At 3:30 am I woke up to put a turkey in the oven. By 6:30, the house began to smell like a typical Thanksgiving morning. As I sit here, waiting for the turkey to finish baking and the giblets to magically transform into gravy, so many thoughts are racing through my head.

Our Sunday School class at church is feeding about 100 people today. These are men and women who have just been released from prison and are trying to fit back into society. I had truly never thought much about the different aspects of what these men and women go through to begin life again. Just having read, “A Glimpse of Grace” by a lady in Dallas who was sent to prison for some happenings regarding dispensing meds from her pharmacy back in the 90’s and her transformation from the pride of having “it all” to a humble lady…

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appetizers · Uncategorized

Green Chile Squares

Trying to decide what to serve when some of our kids from Texas come in, I went to the queen of Christmas recipes, Paula Deen. The kids had requested King Ranch casserole one night while here, so wanted to have a few side dishes that would compliment it. With a pot of pinto beans and bean and cheese tacos, I thought this would be the perfect dish.

6 eggs

1\2 teas salt

1/2 teas black pepper

1 tables cayenne pepper sauce

3 (4 oz) cans diced green chiles, with juice

1 1/2 cups grated Monterey Jack cheese

1 1/2 cups grated shar Cheddar

Preheat oven to 300 degrees. Spray a 12×8″ baking dish with cooking spray.

In a bowl, add the eggs, salt, pepper and cayenne pepper sauce. Mix together until combined.

Add the chiles and both cheeses to a large bowl. Pour the liquid ingredients into the cheese mixture and stir well. Pat the mixture down into the prepared baking dish a bake until the center is from, about 40-45 minutes. Allow to cool then cut into small squares and serve.

 

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Caution…Storage Trips May Lead to Divorce

Our marriage did survive that year, but am giving thanks that at least now we don’t have stairs to carry all the boxes up. And this year, we truly are going to “refine”” and reduce. Really…I mean it this time!

Chocolate Castles's avatarChocolate Castles

I am not saying that when you and your husband or wife go to storage you will automatically get a divorce, but let’s just say that if your marriage isn’t real solid, you might want to stay away from getting Christmas decorations from storage units. Don’t make the trips together…trust me on this, your marriage will suffer.

We decided that since we have several Christmas events coming early, this was the only weekend that we had free to get all the decorations out of storage. We began our morning on a positive note. I even made my man eggs, bacon and pancakes for breakfast. We drove both cars so that hopefully we could get this dreaded chore over by noon, making only 2 trips instead of 4 or 5. We arrive at storage, riding up the elevator, Frosty keeps reminding me that this is the year we are going to…

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Desserts · Holiday Fare · Uncategorized

Peanut Butter Blondie

IMG_3251.JPGIn Cooking With Paula Deen’s Thanksgiving magazine, I read over this recipe and just finished taking it out of the oven. Could not wait for it to cool to taste, so my mouth has a burn spot, but it was worth it.  So perfect for those Fallish nights when you are thinking to yourself, “what would taste good that is simple, easy and just perfect to scoop in a bowl with ice cream or whipped cream so I can watch a Hallmark movie while munching.?”

Well, here it is, the perfect Hallmark Movie Munchie….

Makes 4 servings, 3 for you and 1 for who you are watching the movie with…

1/2 cup unsalted butter, softened

1 cup firmly packed light brown sugar

1 large egg, room temp

2 teas vanilla

1 cup all purpose flour

1/4 teas kosher salt

1/2 cup peanut butter, melted

Ice cream or whipped cream and chopped peanuts if desired, but I used crunchy peanut butter since I didn’t have any extra peanuts laying around the house today.

Preheat oven to 350. Spray 4 (4″ cast-iron skillets with baking spray and flour. (I used the butter wrapper to grease the skillet and used one 6″ cast iron skillet instead of the 4)

In a medium size bowl, beat butter and brown sugar with a mixer on medium speed until fluffy, 2-3 minutes. (I didn’t use the mixer because my beaters were in the dish washer and I’m lazy and didn’t want to get them out and wash them) So I stirred until butter and sugar were very well mixed. Add the egg and vanilla and beat like crazy, or until they are well incorporated into the butter sugar mixture.

In a small bowl, whisk together the salt and flour (once again, I skipped this step and sprinkled salt over the butter mixture and then added the cup of flour and just stirred until there were no more lumps in the batter. (You would think that all this stirring would burn a calorie or two, and maybe it did, but since I will probably devour the entire skillet, the calorie I burned won’t take me down a size.

When you have poured the batter into the skillet or skillets, melt the peanut butter and spread it over the batter.

Bake on lowest oven rack until golden brown and set, about 25 minutes. Because I made mine in the one skillet, I had to bake mine about 33 minutes. I also added chocolate chips (about 1/4 cup) and then drizzled some chocolate frosting that I had left over from  a cake yesterday. So there it is, the best little skillet blondie and just in time for all the Christmas movies which I cannot wait for them to begin. Happy Fall Y’all!

Desserts · Holiday Fare · Uncategorized

Pumpkin Trifle

A couple of weeks ago, I was invited to a luncheon at a friends house who made this most delicious trifle in individual little trifle dishes. She said that it was fine if I shared it. Thanks Teresa, the food was awesome as was all the laughter.

1 (14 oz) box of gingerbread mix (or 2 if doubling for large trifle bowl)

Small package of instant vanilla pudding (made according to directions on box)

1 (15 oz) can pumpkin pie filling (or the 30 oz can for doubling)

1/2 teas pumpkin pie spice (1 teas for doubling)

1/4 cup packed light brown sugar (1/2 for doubling)

1 (12 oz, but you won’t use all of the 12 oz) container Cool Whip (the 12 oz should still be plenty if doubling)

Directions (See above amounts if you are wanting to use large punch bowl or trifle bowl, but for 8 individual trifle dishes, the smaller amounts will be fine)

Bake the gingerbread according to directions on the box and then cool completely. Meanwhile prepare the pudding according to directions.  Stir the pumpkin pie filling, pumpkin pie spice and the sugar into the prepared pudding.

Cut gingerbread in small squares and place a couple in the bottom of the individual trifle dishes.  (If using trifle bowl or punch bowl, cover the bottom of the bowl with some of the gingerbread squares.

Spread some of the pumpkin mixture over the gingerbread. Then spread a layer of the Cool Whip over pumpkin mixture. Repeat layers as necessary, ending with a sprinkle of the gingerbread crumbs on top. Seal with Press and Seal or Cling Wrap and store in the refrigerator until ready to serve. Best if made the day before or at least 6-8 hours before serving.

Trifle can be layered in a punch bowl if you do not have a trifle dish.

Uncategorized

Peter Pumpkin Not Allowed in Walmart

No matter the city, no matter the State, Peter Pumpkin strikes again! Can’t take Com anywhere! This hasnow happened at Costco here in AZ!

Chocolate Castles's avatarChocolate Castles

Today was the last straw. I will never EVER ask Randy if he wants to go with me to Walmart, much less on a weekend.  I have noticed that he is always a little to excited when I ask him if he would like to go, after all, what husband wants to go to Walmart with his wife.  Today I found out why. As I usually do, he pushes the cart while I dash around from aisle to aisle picking up items that come to mind. On one such trip back to the cart to throw in my grocery items because my arms were full, I cannot seem to find Mr. Congeniality.  Because I was carrying around more items than I should be, I am desperately looking for him to unload all the stuff. There in the produce aisle, he is pushing the cart and when he gets it going…

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Breads · Salads · Uncategorized

Arabic Fattoush Salad (AKA..Arabic Skinnyoush Salad)

Im sorry but I don’t want to infer that any recipe that I post is associated with the word: Fat. So in my mind, if I think the wonderful salad will make me skinny, it just naturally tastes better. This salad wowed Peter Pumpkin and myself. The flavor was a little like tabouli (I just eat it, I don’t learn how to spell it) but the salad itself made both of us decide to head back to the store today to buy more parsley so we can make it again tomorrow. IT’s THAT GOOD! A new friend of mine, Debbie, which lives down the street picked up this recipe at the grocery store and gave me a copy. She and I had been to lunch at a Afghanistan restaurant and started talking about how much we loved Middle Eastern food so she brought this to me a few days later. I did alter it just a bit as I was in a hurry when I was in the grocery store and thought I was picking up Pita Chips, when in fact, they were Pasta Chips, which I didn’t even realize until I was cleaning up last night. They were a great substitute if you cannot find Pita chips or do not want to make your own, (which the recipe called me to do). AND….I had some left over marinated mozzarella balls so I threw those in also. Great addition. Will always add those. OK, so here is the recipe as it came to me: Im including also pictures of the Pasta Chips so you will know what to look for if you decide to use them, plus a picture of the marinated mozzarella balls…

Ingredients

1 tables vegetable oil for frying

2 small (4 inch) pita breads, torn into pieces

1 large English cucumber, finely diced

3 cups halved, grape tomatoes

1/2 red onion, finely diced

3/4 cup chopped Italian parsley

3/4 cup chopped fresh mint

2 tables EVOO, or to taste

1 tables fresh lemon juice, or to taste

1 clove garlic, crushed or more if desired

kosher salt and freshly ground black pepper to taste

crumbled feta cheese *and I added about 1 cup of marinated mozzarella balls, cut in 1/3’s

Plus I added some fresh basil but recipe didn’t call for it

Directions

Heat veggie oil in a large skillet over med-high heat. Place pita pieces into the skillet without crowding and fry in batches until golden brown, draining on paper towel. Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, garlic, salt and pepper in a bowl. Gently toss to combine. Add your friend pita chips or purchased pasta cups right before serving. Adjust seasonings to your liking.