November 25, 2012

Today is the last day of Thanksgiving break. The grind returns tomorrow! BoooHooo, okay I'm done crying now!

I made brunch for David, Ethan and I. Biscuits (from a can), bacon and gravy. My man loves his biscuit and gravy! I didn't feel like homemade biscuits today but that doesn't matter because he will take them anyway he can get them!

I am marinating venison for jerky which I need to get into the dehydrater soon. Original and cajun is the flavors of choice.

Nothing special for dinner tonight, just grilled steak and whatever else comes to mind. I will keep you posted!

Thanksgiving Day

The sun is shining in my kitchen window, it is such a good day! I am so Thankful for my many blessings! My family has been so blessed! I am Thankful above all for God's Love! Thankful for my family's health. I am Thankful for my many friends and what they bring to my life, each and every one brings something different to the table and it is always what I need! I love them all!

Now to the food part......

I made Chocolate Chip Coffee Cake for breakfast that has become a traditons for Thanksgiving breakfast. It makes it easy for people staggering through at different times.

Today is different in the fact that we will be sitting down to eat without guests this year, which is a first in many years. So I am trying to downscale just a bit.

Well, that might not have worked! We still have tons of leftovers!


Menu:  Turkey, Ham, Mashed Potatoes, Corn, Green Beans, Baked Beans, Mac & Cheese, Dressing, Cornbread Tomatoes, Rolls, Deviled Eggs, Pumpkin Pie, Red Velvet  Cupcakes, and Knock You Naked Brownies! 

** I put my turkey in a brine and soaked it overnight. It made for a very moist turkey. (Plus it was a smaller turkey this year) From now on it will be 12lb-ers and brine! I'm sold! Thanks Melissa Johnson for the tip!

PUMPKIN TARTS

Pumpkin Tarts

3 pkgs (15 each) prebaked frozen mini pastry shells

1 15 oz. can pumpkin

2 cups (plus extra for garnish) frozen whipped topping, thawed

1 tsp (plus extra for garnish) pumpkin pie spice

1 3.4 oz pkg cheesecake flavor instant pudding & pie filling (dry)

Can use mint leaves for garnish

Remove the shells from freezer, let thaw @ room temp. for 15 minutes.

Combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisk until smooth.

Add the pudding mix (dry) and whisk until smooth and thick.

Spoon about 1 Tblsp. of the filling into each shell, top with whipped topping and a sprinkle of the pumpkin pie spice.

Makes 45

Here we go again......

Well, I have been inspired again! (Might have taken a little longer this time!) I will start this up again and see what happens and if it just might take off! I have been in the kitchen alot since July. So I really should have been posting. Actually, in June I had David (my hubby) a birthday bash. It was an Italian feast (we even had one real Italian here!!) At least thats what he says... Isn't that right Tony? I made an authentic Italian sponge cake with whippped frosting! It was good! But, anyways fast forward to last Friday night. Hosted a Girls Night In with a few friends. Food, conversation and a movie! I made Buffalo Chicken Dip, Pumpkin Tarts, Ham & Turkey wraps, Pico De Gallo, and Brownies! A couple of my friends fell head over heels for the Pumpkin Tarts (I won't mention any names Melissa & Missy)! Actually, these two have inspired me to start this up again! So In honor of them I am going to post the recipe for the Pumpkin Tarts. Hope you all enjoy! Happy Eating!