Merry Christmas!

Merry Christmas from our kitchen to yours. We hope that your plates are full of delightful foods, your tables are set with lovely Christmas cheer, and the people you dine with are beloved friends and family.

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Hoppy Easter 2007

If you want to make these gorgeous eggs... find out how at my other blog where I posted about these groovy Easter egg sleeves.


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Pumpkin Pie Cheesecake

Here's another grocery store cookbook favorite at holiday times! This one is nice for your holiday family and friends who are unable to eat nuts. My husband made this yesterday and with all of the other deserts present, it still got eaten up almost entirely. Be sure to serve it with a dollop of cool whip or whip cream and even the tiniest sprinkle of cinnamon or nutmeg on top would be nice. Oh, and don't over-whip the white cream cheese part or the pumpkin will tend to sink into it instead of forming its own layer on top. Enjoy!

Philly 3-Step Double Layer Pumpkin Cheese Cake
by Philadelphia Cream Cheese "Make Every Day Special" Recipe Book No.97
Vol. 5 ~ Oct. 15, 1996

Prep Time: 10 min.
Bake Time: 40 min.

Ingredients:
2 pkgs (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash each of ground cloves and nutmeg
1 Keebler Ready Graham Cracker Pie Crust (6 or 9 in) ~ Kev prefers 9

Instructions:
1. Mix cream cheese, sugar, and vanilla with electric mixer on medium until well blended. Add eggs; mix until blended. In separate bowl, mix pumpkin and spices. Stir ONE CUP of the cream cheese batter into the pumpkin batter and blend well.

2. Pour remaining cream cheese batter into crust and flatten across pie to edges. Top with pumpkin batter forming two distinct layers in pie crust.

3. Bake at 350 degrees f. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with whip cream/cool whip and a sprinkle of spice when serving (optional).


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Thanksgiving Meal Menu with Recipes

This is last year's Thanksgiving Menu that I cooked for our family of four. For the first time in my life, I had to make the entire meal myself - no potluck family get-together! It was a lot of work, but worth every bite. These recipes were gathered from various places. Credit is given where it is due.

I thought I would share these recipes in time for Thanksgiving (well, almost in time). I'll be making the sweet potato casserole this year (tomorrow night I will mix it up and I'll bake it Thanksgiving morning before we leave for lunch with friends). I'm excited that I don't have to do the rest of the work this year. I have a few parties to cook for other days before the holidays, so I am glad for a break on the big meals. We will be in Texas with family at Christmas time, Lord willing (and I'll have to refrain from stuffing myself until I pop). We come from a long line of Texas master-chefs on all FOUR sides of our family. This year we're making pumpkin pie cheesecake for a friend who can't eat nuts (even though our favorite is actually pecan pie). I'll share that recipe some time soon! If you can't live without it before Thanksgiving, email me.

I hope you have a wonderful holiday. What a blessing that we have freedom, food, health, family and friends. Let us all give thanks to the One who makes that possible. By the way, to all of the Native Americans out there... thank you for the wonderful foods that you brought to our tables (we would not have had so many wonderful dishes had it not been for your help), and please accept my humble apologies for any ill-treatment from the pioneers who came before me. I am a small bit Cherokee myself... and I often grieve over the sadness that this holiday may impart for some Native Americans. I hope we can all give thanks together - despite the evils of the past. May God forgive us and heal us all.

___________________________________

Thanksgiving 2005 Recipes

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 17
Roasted Chicken (1930) - (*also see Seasoning the Turkey recipe below)

Prep: 10 Min.
Roast: 1.25 Hours

1 3.5 to 4 lb. Whole Chicken
Salt (optional)
1 small onion, quartered
2 stalks celery, cut up
Cooking oil
Dried Thyme or oregano, crushed (optional)

Rinse chicken; pat dry with paper towels. If desired, rub inside of body cavity with salt. Place onions and celery in body cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan; brush with cooking oil and, if desired, sprinkle with herb.

If desired, insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer to touch bone. Roast, uncovered, in a 375 degree over for 1.25 to 1.75 hours or until drumsticks move easily in sockets, chicken is no longer pink, and meat thermometer registers 180 degrees to 185 degrees. Remove chicken from oven; cover and let stand ten minutes before carving. Makes 6-8 servings.

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 60
Caramel Pecan Pumpkin Pie (1939)

Prep: 15 Min.
Bake: 45 Min.

1 recipe Pastry for Single-Crust Pie (p 55)
2 eggs slightly beaten
1 15-oz. can pumpkin
¼ cup half-and-half or milk
¾ cup granulated sugar
1 tbsp all-purpose flour
1 tsp finely shredded lemon peel
½ tsp vanilla
½ tsp salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground allspice
½ cup packed brown sugar
½ cup chopped pecans
2 tbsp butter, softened

Prepare pastry and line pie plate as directed. In a large bowl, stir together eggs, pumpkin and half-and-half. Stir together granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove foil. Sprinkle brown sugar mixture over the top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.

Better Homes and Gardens: All-Time Favorites (Grocery Store Softback)
Page 55
Pastry for Single-Crust Pie (1930)

Prep: 10 Min.

1.25 cups all-purpose flour
¼ tsp salt
1/3 cup shortening
4 to 5 tbsp cold water

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tblsp of the water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, until all the dough is moistened. Form dough into a ball. On lightly floured surface, flatten dough. Roll from center to edge into a circle about 12 inches in diameter.

To transfer pastry, wrap it around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Husband’s Family’s Cookbook
Page 139
Broccoli and Rice Casserole
Submitted by Husband’s Mom

2 Cups Cooked Rice
1 stick Margarine or Butter, melted or softened
1 jar (8 oz.) Cheese Whiz
1 med. Onion, chopped
1 pkg. Chopped Broccoli
1 can Mushroom Soup

Combine all ingredients, put in casserole dish and bake at 350 degrees for 45 minutes or until bubbling in the center.

*note: recipe originated in a church cook-book and everyone insists that my husband’s mom makes it for Thanksgiving each year.

The Frugal Gourmet by Jeff Smith
Page 116
Black-eyed Pea Salad

½ pound black-eyed peas, soaked over-night, drained
4 green onions, chopped
¼ cup olive oil
1/8 cup white wine vinegar
2 tbsp lemon juice
Tabasco to taste
Salt and pepper to taste

Cook black-eyed peas in fresh water until tender but firm, about 45 minutes (if you substitute frozen, cook as directed on package - DO NOT USE CANNED). Drain. Combine all ingredients, chill, and marinate in refrigerator several hours before serving. Serves 4-6.

Internet Recipe (Lost the Link – Sorry)
Sweet Potato Casserole Bliss

2 eggs
½ tsp nutmeg
½ tsp cinnamon
3 cups canned sweet potatoes (not yams)
3 cups fresh sweet potatoes, cooked and mashed
1 cup evaporated milk (pet milk)
1 cup brown sugar
¾ cup butter
1 tsp. salt
1 cup corn flakes, crushed
1 cup pecans, crushed
½ cup brown sugar
¾ cup melted butter

Cook and mash fresh sweet potatoes to make 3 cups. Mix together with canned sweet potatoes, eggs, nutmeg and cinnamon. Add milk, brown sugar, and salt.

Pour into 13X9 inch casserole and bake 30 minutes at 425 degrees. Make topping of crushed corn flakes, pecans, brown sugar, and melted butter.

When done baking, put topping on and brown for another 15 minutes in 400 degree oven.

Best of the Best from Louisiana
Page 143
Seasoning the Turkey

Amounts depend on size of turkey:
Mixture of salt, black pepper and red pepper flakes
Garlic, chopped
Bell pepper, chopped
Pecan halves
Butter, cut into pats
Celery
Parsley

1. Rinse thawed bird and pat dry.
2. Puncture all meaty parts with the point of a knife to form deep but narrow pockets all over the bird. (Be sure to make many pockets all over breasts and thighs.)
3. Mix salt, black pepper and red pepper together.
4. Add chopped garlic and bell pepper to salt mixture.
5. Take small amount of this seasoning and push it down into pockets.
6. Now push 1 or 2 pecan halves into each of the slits.
7. Finish by putting a small pat of butter into each pocket.
8. Rub entire outside with salt, red and black peppers.
9. Season cavity with salt and pepper.
10. Add about 1/3 bunch of parsley, 1/3 bunch of green onions, and 2 or 3 pieces of celery.
11. Cook turkey as desired until tender.
12. The roasting process is not complicated, but timing is important. It takes several hours, whether turkey is cooked in a covered roasting pan or barbecued on a rotisserie.
13. Use the suggested roasting time on the wrapping, but 30 minutes before the end of suggested time, test for doneness. This can be done by inserting a meat thermometer deep into the thigh (not touching the bone). When thermometer reaches 180 to 185 degrees, the turkey is done.
14. Another way to tell is to protect the thumb and forefinger with a cloth or paper towel and pinch the thickest part of the drumstick. When done, the meat will be soft to the touch and the drumstick will move easily in the socket.

(The cookbook above also has a wonderful Louisiana style cornbread dressing with onion, parsley, green pepper, butter, cooked rice, chopped and boiled eggs, (optional oysters and chicken livers for those of you brave souls who like that kind of thing), chicken broth, some seasonings and a dash of Tabasco)

Family Recipe (Husband’s Step-Mom)
Nana’s Turkey Dressing

Large Mixing Bowl
3-4 boxes/packages of cornbread
White or wheat bread, dried and crumbled or stuffing bread cubes
Poultry Seasoning
Rubbed Sage
Salt and pepper
Pet or canned milk and a little plain milk
Chicken or turkey broth (1 or 2 cans if you use chicken)
Celery and onion to taste (browned in skillet with butter)
Boiled eggs, chopped – to taste
Shredded meat from the bird if desired

All ingredients above are to taste. Nana (my husband's step-mom) doesn’t use any measuring gear other than her eyes and hands. I thought my grandma’s stuffing couldn’t be beat, but I have come to savor Nana’s recipe as much (Shhhh! If not more. Don’t tell my grandma!) Here’s her instructions:

Cook cornbread. Brown onion and celery in a skillet with butter until golden and a bit soft. Boil eggs, peel and chop. Mix crumbled cornbread and bread crumbs (toasted or stale), poultry seasoning, sage, salt and pepper together in large mixing bowl. Pour in one can of chicken broth and one can of condensed milk/pet milk and stir… keep adding a little of each until you get the mixture to desired consistency. It shouldn’t be very thin, but also not very thick. Add onion and celery with eggs to cornbread mixture. Pour mixture into cake pan (and some into turkey or chicken cavity if desired). Bake in 400 degree oven for 30 minutes uncovered. Turn heat down to 375 degrees and test to see if stuffing is done to your liking. Some like it more moist, and others like it more dry. Fluff with a fork before serving.

Note: You can blend a bit of the ingredients from the Louisiana recipe above and add a little Thyme if you wish.

Family Recipe (Brother-in-Law)
Richard’s Sautéed Green Beans (a variation of the traditional green bean casserole)

Fresh green beans
Bacon grease or meat drippings from pan
Garlic to taste
Cooking oil to taste
Seasonings to taste (salt, pepper, red pepper flakes, Tabasco, whatever you like)
Worcester, Soy, or Teriyaki sauce (optional)
Sautéed fresh onion, thinly sliced or French’s Onion topping
Toasted Almonds (optional)
Cream of Chicken, Celery or Mushroom Soup (optional)

All ingredients above are to taste. If you use fresh green beans (preferred), you can steam them some before you begin cooking them with the other ingredients. If you use the nuts and fresh onions, toast/sauté them on the pan before you add the rest of the ingredients. Add all ingredients together on a pan with oil and meat drippings/bacon grease (to taste), and pan-fry until beans are desired consistency. Taste as you go, and add whatever you like.

___________________________________

Well, there you have it... all in one post. A couple of those recipes are elsewhere on the blog, but I thought it would be nice to put them in one place so you can print it easily if you want. Be sure to stop in and tell me if you made them this year for Thanksgiving or Christmas and let me know what you thought. ENJOY!


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Maple Sugar Candy (Native American)

I thought I would share with you one of our favorite recipes from when we learned about Native American Indians. It is very easy to make and a favorite with children. Warning: It is addictive!

INGREDIENTS:
1 lb. of Powdered Sugar
1/3 Cup Margarine
1/3 cup Pancake Syrup (pure Canadian Maple Syrup would also taste great)
1/2 Teaspoon Salt
halved pecans (optional)

INSTRUCTIONS:
Mix all ingredients in a large bowl and work with your hands or a large spoon until smooth and creamy. It will be very sticky. Roll into teaspoon or tablespoon sized balls and barely flatten tops to add a slice of halved pecans.

Tip: Put it in the freezer to quicken the hardening process. It won't get very hard, just firm enough that it stays in a cream-candy consistency so you can handle it without sticky fingers. It tastes good cold (but not frozen!).


Technorati Tags: Food, candy, children, recipe, sweets, Native+American, Indians, pecan, Delicious, dessert, Eat, kids, Thanksgiving, America, Fall

Gingerbread People

GINGERBREAD PEOPLE COOKIES:
1 cup butter, softened
1 1/2 cup white sugar
2 tbsp light corn syrup
1 egg
2 1/2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp allspice

Cream together butter, sugar and corn syrup until smooth. Beat in egg. Combine flour, baking soda, cinnamon, ginger, cloves and allspice; stir into creamed mixture. Cover and refrigerate dough for at least thirty minutes. When ready to bake, preheat oven to 375 degrees. On a floured surface, roll dough out to about 1/4 inch thick. Cut into desired shapes. Place cookies on greased cookie sheets about 1 1/2 inches from each other. Bake for 8 minutes. Allow to cool on baking sheet five minutes before removing. Remove to wire rack to cool completely. Ice with below recipe and decorate. Makes about 36 cookies.

ICING:
2 egg whites
1/2 tsp cream of tartar
2 cups powdered sugar

Whip egg whites and cream of tartar until foamy. Gradually add sugar and continue to beat until icing is stiff. Add food coloring if desired. Pipe onto cookies and use as glue to affix candy decorations.

Tip: You can spoon the icing into a big Ziploc baggie (or several small ones if you seperate icing and do different colors - or if you have tiny helpers who need smaller bags) and cut the tip of the corner of the bag, twisting the icing down and out of the hole if you don't have a icing tool. The larger your hole, the more fat the line will be.

Recipe and photo courtesy of Texas Co-Op Power Magazine - December 2004 Issue

SWEET POTATO RECIPES

Perhaps the most common time of year for Sweet Potatoes to be consumed in America is at Thanksgiving Dinner. They are truly tasty tuberous roots. I hated them as a child, but have grown to love them, and even to crave them as an adult. Here are a few recipes that I think any sweet potato lover should have in their collection. I have not tried them all, so please leave comments as you cook them. I will do the same. I have also discovered a recipe book that is put out by a homeschool farm co-op that attends book fairs each year all over the country. As soon as I find a link to the book, I'll come back in and update this post.

The first recipe (Sweet Potato-pecan Coffeecake) is a favorite of mine... it is mouth-watering. I plan to make the last recipe (Sweet Potato Casserole) for Thanksgiving Dinner in our house this year. I'll pop back in to comment on how it went!

RECIPES:
********************************************************
Sweet Potato-pecan Coffeecake (as found on the internet)

"I have collected hundreds of sweet potato recipes over the years,
I bake and cook with them very often, and always have sweet potatoes
frozen in my freezer, ready to use in a recipe, I usually purchase
them on sale... cook, mash and freeze them .... it is an ingredient
that makes any cake bake out very moist...this cake is definately a winner."

CAKE
10 tablespoons butter, melted
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

TOPPING
1 cup pecans, chopped
1/2 cup light brown sugar
1/2 cup flour
3 tablespoons butter, softened
2 teaspoons vanilla

1 9inch springform pan Change size or US/metric
Change to: 9inch springform pan US Metric

INSTRUCTIONS
1. Set oven to 325 degrees.

2. Set oven rack to second-lowest position.

3. Grease a 9-inch springform pan.

4. In a mixing bowl, combine butter sugar, eggs and vanilla; add in
sour cream and mashed sweet potatoes.

5. In a large mixing bowl, combine flour, baking powder, baking soda
and salt.

6. With a wooden spoon, stir in sour cream/butter mixture into flour
mixture, just until blended.

7. Spread in prepared pan; sprinkle with topping.

8. Bake 65-75 minutes, or until cake tests done.

9. Let cool.

10. Loosen edges; remove sides of pan.

11. To make topping: In a small bowl, combine all topping
ingredients; mix with a fork until mixture resembles coarse crumbs.

1 hour 25 minutes 20 mins prep

********************************************************
Jazz Fest Sweet Potato Pone (as found on the internet)

"For some, Jazz Fest can be a religious experience.
For locals, it is a yearly pilgrimage and for myself,
Sweet Potato Pone is the holy grail. I am still working
on the crunchy, crumbly "crust" but this recipe for the
filling is the closest I have come to the real deal.
If you are ever in the neighborhood of New Orleans during
late April or early May, stop by Jazz Fest and try out the
Pone. It will be in the same vendor tent as the Greenbean
Artichoke Casserole. Or you could just try mine! Cook time
includes the time to bake the Sweet Potatoes."

INGREDIENTS:
2 1/2 lbs sweet potatoes
1/4 cup melted butter
2 eggs
1/4 cup dark brown sugar, firmly packed
1/2 cup milk
1 1/2 tablespoons vanilla extract
1/4 cup light molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon grated orange zest (do not include the white pith, which is bitter)

6-8 servings Change size or US/metric
Change to: servings US Metric

INSTRUCTIONS:
*Preheat oven to 375°F.
*Cook the potatoes unpeeled until tender throughout.
*Let cool, Peel and mash the potatoes, then stir in melted butter.
*In a bowl, beat the eggs, add sugar.
*Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest.
*Beat until well blended.
*Stir into mashed sweet potatoes, then mix until well blended.
*Place the mixture into a buttered 1-1/2 quart baking dish.
*Optionally, you may sprinkle the top of the pone with additional brown sugar.
*Cover with foil and bake for 50 minutes; uncover, then bake for 10 minutes.
*Allow the pone to cool completely before serving.

2 hours 15 mins prep

Recipe Comment from Above Linked Site:
"Kari, I’m so glad you dared me to make this recipe! Not only was it very easy to make, but the taste was fantastic. I loved the subtle lemon taste…it was a perfect accompaniment to the sweet potatoes. I also liked the fact that all the ingredients (except the sweet potatoes) were ones that I always have in my pantry...no searching for hard to find ingredients. My son loves sweet potatoes and has asked me to cook this recipe again next weekend. What I really couldn’t believe though was my 3 year old eating two helpings (this is a child that eats as little real food as possible)! I served this with baked ham, blackeyed peas and cornbread. For dessert, we had blackberry pie with vanilla ice cream. It was a truly delicious Southern meal!"

********************************************************
Skillet Candied Sweet Potatoes (as found on the internet)

INGREDIENTS:
1 cup sugar
1/4 cup water
1/4 cup butter
1/2 tsp. salt
6 sweet potatoes, cooked and peeled

INSTRUCTIONS:
Mix together the sugar, water, butter and salt in heavy skillet.
Cook until mixture boils and sugar dissolves.

Slice cooked sweet potatoes in half lengthwise and add to the skillet.

Cook slowly, turning occasionally, about 20 minutes, or until potatoes
have a caramel-like glaze.

********************************************************
Sweet Potato-Banana Casserole (as found on the internet)

Calhoun County Extension Recipes - Mississippi

4 medium sweet potatoes
1/2 cup chopped nuts
4 tablespoons butter or margarine
3/4 cup brown sugar
1/2 cup coconut
4 bananas, mashed
1 cup crushed corn flakes
2 tablespoons butter or margarine, melted
1/4 cup brown sugar

Cook potatoes in small amount of water until tender. Mash and beat.
Add nuts, 4 tablespoons butter, sugar and coconut.
If the mixture is dry, add either a little cream of orange juice to moisten.
Pour 1/2 of the sweet potato mixture into a buttered casserole.
Cover with mashed bananas and then top with rest of sweet potato mixture.

Combine crushed corn flakes, 2 tablespoons butter and brown sugar.
Cover top of sweet potatoes.

Bake at 350 degrees for 20 minutes.
Serves 6 to 8.

********************************************************
SWEET POTATO CASSEROLE (as found on the internet - can't find link, sorry!)

INGREDIENTS:
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3 c. canned sweet potatoes (not yams)
3 c. fresh sweet potatoes, cooked
1 c. evaporated milk
1 c. brown sugar
3/4 c. butter
1 tsp. salt
1 c. corn flakes, crushed
1 c. pecans, crushed
1/2 c. brown sugar
3/4 c. melted butter

INSTRUCTIONS:
Cook and mash fresh sweet potatoes to make 3 cups.
Mix together with canned sweet potatoes, eggs, nutmeg and cinnamon.
Add milk, brown sugar, butter and salt.

Pour into 13 x 9 inch casserole and bake 30 minutes at 425 degrees.
Make a topping of crushed corn flakes, pecans, brown sugar and melted butter.
When done baking, put topping on and brown for 15 minutes in 400 degree oven.

HAPPY THANKSGIVING - GOD BLESS YOU AND YOURS!

Pumpkin Bread

Ingredients:

3 cups flour
3 cups sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon allspice
1 1/2 teaspoon salt
2 teaspoons baking soda
2 cups canned or cooked pumpkin (one 15 oz. can)
1 cup vegetable oil
4 eggs
5/8 cup (1/2 cup plus 1 tablespoon) water

Preheat oven to 350. Combine dry ingredients in large bowl. Make a
well in the center and add wet ingredients. Mix. Pour into 2 greased
and floured 9x5x3-inch loaf pans. Bake 1 - 1 1/4 hours (75 minutes) at
350. Cool 10 minutes in pans. Bread may be frozen and eaten later.

* recipe from a newspaper many years ago, passed down to my husband by
his mom and his aunt Terry.