Blessings, always.
Category: Thanksgiving
Sunday Thoughts
I have always been a believer in karma, or what goes around comes around mentality. You reap what you sow. Be kind, show love. It’s pretty easy when you think about it.
“If we learn how to give of ourselves, to forgive others, and to live with thanksgiving, we need not seek happiness–it will seek us.” -unknown
Feeling extremely thankful for my family and friends today.
Blessings.
Thanksgiving
“Thanksgiving is a very important holiday. Ours was the first country in the world to make a national holiday to give thanks.” – Linus
“What if, today, we were grateful for everything?” – Charlie Brown
There are so many things I am thankful for this year. We are healthy, have a home, have food to eat (more than enough). We have family here at the moment. We have friends that we enjoy and care about like family. We have jobs. Really no complaints. I miss my Mom, but I always do at this time of year especially.
I am thankful for you. Thank you for reading, liking, and commenting on my blog. I appreciate you. Thank you.
Continued blessings – especially today!
Jerry Ann
Cooking Frustrations
Ugh…so for Thanksgiving I bake the biscuits and cornbread muffins for my dressing in advance (so they can dry out), normally on Sunday before Thanksgiving.
So, on Sunday, I was making a new chocolate treat for the family “Rolo Turtles.” Square pretzels, unwrapped Rolo’s, and pecans. Place the Rolo on the pretzel, and place in heated oven for 8-10 minutes. Take out of the oven, and place (carefully) pecan on top (pressing down). Let cool, and enjoy.
Well, I did those and turned off the oven. About a hour later, I went to turn on the oven to preheat for the biscuits and muffins, and no heat. Nothing. I have a gas oven, and the burners worked. Broiler worked. Looked like the heating bulb igniter went out. This happened before when David was in Afghanistan (it is always when they aren’t home), but was told from the repair guy not to service it, but replace the oven instead if it happened again.
So in a panic, we have been shopping for an oven. Lots out there, but none that could be delivered and installed before Thursday. Friday or even the following week, no problem. Ugh.
So, in frustration, David started looking up how to repair videos on YouTube. About a hour later, I have a working oven again. Replacement part ordered from Amazon (for $18) to be delivered on Wednesday (just in case).
But now I want a new oven. But I want a lot of things. Just really THANKFUL that I am able to cook, and enjoy the day. Oh, and have some dressing.
Blessings,
Jerry Ann
WLS and Thanksgiving
I received this from Dawn at 
… and would like to remind myself that the holiday is okay to eat, but not everything.
So…Dawn says:
The holidays can be fun, full of laughter & memories, but stressful, and exhausting. The good news is they don’t have to get you off track. Follow these simple strategies to stay focused:
- Don’t skip breakfast, make a plan so that you eat first thing. Have an egg or a green protein smoothie to balance blood sugars and keep cravings in control.
- Take a dish you know is safe
- Fill 75% of your plate with veggies
- Sweet potatoes instead of white potatoes, this will prevent blood sugar spikes which will send you seeking for sugar
- Enjoy the turkey or ham, perfect way to get good quality protein
- Avoid all bread, rolls, noodles, and pasta
- Avoid sugar, it is addictive and can take you down the wrong track. Take a dessert that is made from fruit, like baked pear halves with chopped walnuts and a drizzle of honey and a dash of cinnamon or try these Pecan Pie Lara Bars or any of the 20 copy-cat recipes.
Remember, if you want different results you can’t continue doing things the same. Make Thanksgiving about the people, laugh a lot, play a game, take some pictures and get filled up with love by giving love away.
Thanks Dawn!
I am making roasted vegetables this year, and having both ham and turkey (will post recipes soon) so planning my day not to fail or just plain overeat.
Happy Thanksgiving week—we can do this!
Blessings,
Jerry Ann
Colossians 3:15 NKJV
NaBloPoMo 2012 – Day 22
Happy Thanksgiving.
“And let the peace of God rule in your hearts, to which also you were called in one body; and be thankful.” Colossians 3:15 NKJV
Today I am so very thankful for my home, family, friends, and well, everything.
I wish you the happiest day, one without calories, and many pies. ha.
Blessings always,
Jerry Ann
Thanksgiving Desserts
Yes, I am very aware of the date…and the lack of posting. But, I promised these recipes from Thanksgiving, so:
Crock Pot Morning Casserole
1 – 32 oz bag frozen has brown potatoes
1 lb. of bacon diced, cooked and drained
1 medium onion, diced
1 green bell pepper diced
1 1/2 cups shredded cheddar
1 dozen eggs
1 cup milk
1 tsp salt
1 tsp pepper
Place a layer of the potatoes on the bottom, followed by bacon, then onions, pepper, and cheese. Repeat and end with cheese. Beat the eggs, milk and salt and pepper together. Pour over the layers, and cover turn on low. Cook for 10 hours.
***I liked the convenience of this recipe (found on Pinterest). I will say it is bland, very bland. I used red bell pepper, and in the future I will use sausage for more flavor.
Layers before cheese.
Everything in, and ready to cook.
I said this earlier, I liked this, but it needed more uumph.
I will add dried mustard (like in regular breakfast casseroles), and sausage.
No Bake Cookies (pinterest)
2 cups sugar
1 stick butter (unsalted)
3 Tbsp. cocoa powder
1/2 cup milk
1/2 cup peanut butter
1 tsp vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)
Mix the sugar, butter, cocoa, and milk in a medium saucepan. Bring to boil, and boil for 1 minute. Add the peanut butter, and vanilla. Mix quickly until peanut butter melts, then add oatmeal and mix until blended.
Drop by spoonfuls on tin foil (I used parchment), and allow to set and cool completely.
Depending on the drop size, will make 2 to 3 dozens cookies.
These are highly addictive, and yummy.
Sensational Double Layer Pumpkin Pie
(My mother’s recipe)
4 oz of cream cheese, soften
1 T milk
1 T sugar
1 1/2 cups thawed cool whip topping
1 Keebler Ready crust (this was the recipe. We ended up making a GF pie crust from Red Mill all purpose, and butter – pre bake.)
1 cup milk
2 pkg 14 oz jello vanilla instant pudding
1 can pumpkin (16 oz)
1 t ground cinnamon, ginger, cloves (I used pumpkin pie spice – it was nice)
Mix cream cheese, milk and sugar in a large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with whisk until well blended (mixture should be thick). Stir in pumpkin, and spices and mix well. Spread over cream cheese layer. Refrigerate a least 3 hours to set. Garnish with additional whipped cream and nuts if desired.
Forgot to take pictures of the process (and I had a helper), but as you can see,
the crust turned out nice. It was a yummy, different pie for Thanksgiving.
Slush (this has many different names, but this is what my Mom called it)
1 cup flour (once again, Red Mill All Purpose)
1 stick butter (unsalted)
3/4 cup chopped pecans
1 8 oz cream cheese, softened
1 cup confectioners sugar, sifted
1 8 oz cool whip
2 packages chocolate pudding (you can use any flavor here, but my favorite is chocolate)
2 cups milk
Pecans, and shaved chocolate for topping
9×9 pan – melt butter in pan in a 350 degree oven. Once melted, add flour and nuts. Pressed down, carefully, to make the crust. Bake until golden brown (about 15 minutes). Cool.
Beat cream cheese with sugar until creamy. Fold in cool whip. Spread on the cooled crust. Mixed pudding and milk (should thicken), pour over cream cheese. Spread remaining cool whip on top. Sprinkle with extra pecans and chocolate shavings if you have them.
Once again, no photo’s of the process, but this is as yummy as this looks.
Always, a favorite of mine, and crust turned out just as yummy.
I will say, that with the GF flour, you may want to use 3/4 cup instead of a full cup.
It was a little doughy for me, but everyone loved it.
So, there you finally have them. Sorry about the delay, too many things going on, as you are aware.
Enjoy!!
Love,
Jerry Ann
Thanksgiving Thoughts and Recipes
Wow…it has been forever…I am so sorry.
Lots of wonderful things were cooked for Thanksgiving, but the main reason for the holiday for us is family. Whether or not you are truly family doesn’t matter. Just grateful for friends, family of friends, and my precious family.
Carmen was home all week from Auburn, and Tori was here from Spring Hill. Stephen was at school until Tuesday, and spent the night with a friend. So he finally made it home on Wednesday evening.
I am still trying to eat healthy, and so far lost 9 pounds. Healthier foods have been key in this life style change, and we reflected it at Thanksgiving as well. Carmen actually complained when I told her that I wasn’t making my Dad’s oyster dressing. So, I ended up making it, and it turned out just like his. I have tried in years past, but has not turn out right.
This year it was perfect. We made tons of gluten-free items for Tori, and what we made, the rest of the family enjoyed without realizing the difference.
Top Right: cranberry sauce (out of can), pink stuff, pickled okra, olives,
mashed potatoes, turkey, gluten-free dressing.
Top Left: Giblet gravy, green bean bundles, oyster dressing, carrots and parsnips.
It was really good, for us anyway.
Pink Stuff:
1 cup small curd cottage cheese
1 small cool whip (lite)
1 small can fruit cocktail (in water or light syrup)
1 can mandarin oranges
1 can pineapple tidbits
1 regular package sugar free jello – I used raspberry flavored.
Drain fruit, pat dry if needed. Mix jello with cottage cheese, fold in cool whip. Fold in fruit, and chill for at least one hour.
Carrots and Parsnips:
Peel and cross cut carrots (large bag), and parsnips (there were 4 med-large). Try to make as even in size as possible. Toss in 1 tablespoon of olive oil with leaves from 4 thyme, add salt and pepper to taste. I roasted on the top rake while the turkey was finishing for 1 1/2 hours at 350 degrees. Serve hot.
Green Bean Bundles:
2 pounds of whole green beans. Boil in salt water for 4 to 5 minutes. Pull out, and place in separate bowl with ice (to stop cooking). Cut center cut bacon in thirds (not cooked). Take 5 to 6 green beans and place in the center of a single slice (1/3) of bacon. Roll (stretch if needed), and place seam side down in casserole dish. Repeat until all green beans are rolled and placed in dish. Add 1 1/2 cups of beef broth to bottom of dish. Sprinkle the top with brown sugar (1 tablespoon – to 2 tablespoons), and pepper. Bake at 350 degrees for 35-40 minutes or until beans are fork tender.
Oyster Dressing:
Saute 2 yellow onions, and one full stalk of celery (with the leaves for more flavor) in some olive oil. Add salt and pepper, and cook until translucent. Add parsley (about 1/2 cup), and stir. 3 days before cooking, bake cornbread (I used Jiffy corn muffin mix), and biscuits (1 sheet pan – side by side). Leave out to dry out (cover with tea towel if needed). Crumble into mixing bowl, add onions and celery. Mix well. Add dry sage to taste (we use a lot), and more salt and pepper if needed. Chop 2 pints of oysters (drain), and add to bread mix. Use broth from neck, and onion tops. I also used some chicken broth until soaked into the bread. stir until thoroughly mixed. Spread into casserole dish and bake until top is brown and crusty.
Tori’s Stuffing:
Tori’s mom sent her a care package to our house with some yummy jams, jellies and croutons for dressing that was gluten-free. I did the same thing with hers as I did the oyster dressing without the cornbread, biscuits or oysters. She really enjoyed it, as did David (apparently he doesn’t like oyster dressing).
Sorry to say that I only took pictures of the crock pot breakfast casserole and desserts which I will post later this weekend.
I hope your Thanksgiving was as enjoyable as ours.
Blessings,
Jerry Ann
mommajerryanns.com 