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
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