Post Thanksgiving wrap up

The big turkey day is over and our focus has shifted to the  big prize, Christmas!  Four weeks from today is Christmas eve!  Wasn't yesterday just the 4th of July?

 

I just wanted to take a moment from all the hustle and bustle to share a couple recipes that made our family day more yummier, is that a word? I always cook fresh cranberries and  was thrilled to find them at UGO (United Grocery Outlet) for only .99 cents a bag. The secret is : bring to boil 1/2 c. sugar, 1/4 c. brown sugar and 1/2c. water.  Then add the cranberries, 1 TBS. pumpkin pie spice, and 1 tsp. orange zest.  Simmer until all the berries pop.  The fun part is helping the tough berries break with the back of your spoon!

 

I also whipped up some deviled eggs, a favorite here but I probably haven't made since Easter! LOL

The secret here is hot sauce and smoked paprika.

 

 

This year for dessert I decided to try something new, making a caramel cream pie.  I had never made caramel from scratch and was excited to do this boil in a can experiment!  Turned out just like everyone said it should - whew! LOL

I got the idea from an internet recipe, Christmas with the Kranks caramel cream pie.  If your a fan of the movie or even the book, Skipping Christmas, then you will understand the significance of Blair's favorite pie.

 

Another easy peasy recipe: 2 14oz. cans unsweetened condensed milk, 7oz. jar marshmallow fluff, 1 graham cracker crust pie shell, and 16 oz. cool whip.

Boil milk in cans, lable,  removed, for 3 hours. After cooling, save 1/4 c. and set aside, and mix with fluff. Pour into crust and  refrigerate overnight.  Before serving; cover top of pie with cool whip and drizzle with reaming 1/4c. caramel.

This was good, but a little to sweet for my taste.  Next year I will just stick with my cheesecake pumpkin pie.

 

From my family  to yours - Have a holly, jolly Christmas season this year!

Blessings, Beth

Life is a little nuts right now . . .

                           Isn't that the truth! Seems like I wait for  Fall all year long, it is my favorite time of year.  Then October gets here and BAM! I swear it is like a starters gun went off and the time moves like warp speed on a episode of Star Track!  I feel like the holidays are hurtling themselves at me with an unseen force that only Ray Bradbury could appreciate. However I am trying to assimilate and be flexible.

My first hurdle this year was our yearly tradition of the great nut bowl!   Grandma Lawaine's nut bowl is filled as soon as the whole nuts hit the store at Thanksgiving time, and kept filled all through the season .  Of course we always find some under the hutch or china cabinet come July or something, we blame the cats.  Well like everything else, the price has gone up to an almost unacceptable price.  So the big question is do you let crushing economics void out your family traditions?  When is enough, enough?  I choose to bit the bullet and pay almost $5 a pound and try to cut cost somewhere else.  Who needs toothpaste and toilet paper during the holidays right?

I am also feeling very blessed with all the holiday outings we have coming up.  I do not take it lightly to be included. Most people take it for granted to be part of family outings or groups that in
                       

clude friends new and old.  We don't have that, as we are transplants with no family in this state. I have also heard or been treated to the "your not from her

                           Isn't that the truth! Seems like I wait for  Fall all year long, it is my favorite time of year.  Then October gets here and BAM! I swear it is like a starters gun went off and the time moves like warp speed on a episode of Star Track!  I feel like the holidays are hurtling themselves at me with an unseen force that only Ray Bradbury could appreciate. However I am trying to assimilate and be flexible.

e" mentality which includes cliques of old school friends not needing new friends apparently. 

Our youth needs out grew our last church, so recently we have been attending a slightly different and smaller church. They have been very welcoming and we love the  folks there, they are so real, not just dressing up for Sunday if you know what I mean.

Today they youth group will help package up over 100 turkey dinners to be given out by the churches ministry, Jesus Helping Hands. To be followed by a potluck turkey dinner for those  chilled children.  I am bringing mashed potatoes, gravy, and my famous pineapple corn muffins.  I would like to share this easy/peasy and economical recipe with you , for this holiday season:

Pineapple Corn Muffins

20 oz. can crushed pineapple
3 boxes Jiffy corn muffin mix

Mix ingredients together, fill lined muffin cups and bake in a 350 degree oven for 30 minutes.

Makes approximately 18 muffins


Blessings, Beth Ann

Beans to you

Mid - week greetings.  Been a crazy couple weeks here and everywhere!   But the daily grind continues, despite feeling the contrary while suffering through last nights presidential race.  With the daily grind comes our mid-week bible study and fellowship dinner.  I have taken over the task of bringing the dessert, and salad. In an effort to help myself and the other diabetic folk in our group, I try to make a mostly healthy type offering.  Last week for example I made black bean brownies.   Not a huge hit, some are missing all the sugar I suppose.  One comment was that the brownies tasted like they had coffee in them.  Not a bad thing in my book!  LOL

 

 

This week we will revisit the bean with, Faux pecan pie. Yes, you heard right. Pecan pie made with pinto beans.  This recipe unfortunately also contains a cup of butter and a whole  lotta sugar! So why not as healthy, it is a little more wallet friendly than regular pecan pie. Have you seen the price on nuts lately?!?

 

Pinto  Bean Pie

 

1c. cooked pinto beans with juice

1c. flaked coconut

4 eggs

3c. sugar

1 TBS.  vanilla extract

1c. butter, melted

2 (9 inch)deep dish frozen pie crust, thawed

 

Directions:

1. Mash beans till very smooth

 

2. In a large bowl, beat eggs. Mix in beans, sugar, vanilla, melted butter, and coconut until well blended. Divide filling into pie crust.

 

3. Bake at 350 degrees for 1 hour

 

*TIP: I like to garnish the top with a few chopped pecans while the pie is still warm. Gently press them in a little to stay in place.  Helps with the over all experience and sells the whole "faux pecan pie" .

 

 

Happy fall y'all and happy eating without breaking your wallet or your health. Will let you know the reception it garnered at church tonight! LOL

Blessings, Beth Ann