Saturday, November 28, 2015

Thanksgiving 2015

Another great Thanksgiving has passed and I hope yours was one with peace and love.

I think of my many blessings often but especially at Thanksgiving.

I remember so many wonderful Thanksgiving with my grandparents.  Gosh it was so much fun!  As kids my brother and cousins would play under the dining room table, right at my parents, grandparents and friends of the family feet. It was so much fun.  Our little hideaway so we thought.  The tablecloth was just long enough to partially hide us. Giggle Giggle!!!!:)

Today was a mixture of great food, seeing our children and grandchildren and extended family and driving.  Well my hubby drives.  Seeing family was so easy  back then.  Just a short drive or even a walk got us there. We visited often.  The children saw their grandparents often even when they grew up it was just a short distance from their home. People worked in the same area.  Not much highway driving at all.

Times have changed.  Children relocate to get better jobs. Grandchildren don't get the quality time to spend with their grandparents and even though they see them occasionally I personally think it's not enough but we don't have a choice unless we work very hard to get them to spend time with us. We make the extra effort to keep the family connected.  Those little remembrances I have with my grandparents I try to work in with my grandchildren when we see them but I always want more. I understand and accept it but I yearn for those days gone by when it was so simple.

Love and Blessings,

Friday, November 27, 2015

Crockpot stuffing

 I'm always willing to try something new so making my traditional sage stuffing and cooking it in a crock pot is really something I was eager to try.  I am a traditionalist by nature but saving some space and pretty much being assured I'll like the crock pot way made me a believer.

I personally love to stuff the turkey or chicken as my mom used to. Nothing like all those wonderful juices adding to the amazing taste of a meal. So here is my recipe and results.  Sure was easy and I was able to do other things without worrying about the stuffing being done or even better if there'd be room to put it in the extra pan in the oven.

This is my basic sage stuffing that I decided to try in my crock pot.  I really liked it. Note:  I make the stuffing the night before and refrigerate it in a large storage bag overnight so it's good to go the next day.  Saves a lot of time for sure!

If you want more flavoring you can always add your chicken or turkey drippings to it when serving.

1 large loaf French Bread cut in pieces (mine was very large) Mine was day old bread
3 or 4 stalks chopped celery
1 medium onion chopped
1 stick butter
1 tsp. salt
1/2 tsp. pepper
2 eggs beaten beaten slightly
1-32 oz. carton chicken broth
1/2 tsp. dried sage
1 tsp. dried parsley

In a large bowl break or cut bread into large cubes  set aside

In a medium size pot place butter, onions and celery.  Simmer all until translucent.  About 5 to 10 minutes, cool slightly and place on top of cubed bread.  Add beaten eggs, salt, sage, parsley and 16 oz of chicken broth.  Mix Thoroughly with hands so all bread and spices incorporate together well. Keep mixing and adding more chicken broth if needed.

Note:  I used the whole 32 oz. carton but as long as you feel all the bread is moistened and incorporated you DO NOT NEED TO ADD ALL THE CHICKEN BROTH.

Place in crockpot on high for 45 minutes and then to low setting and let cook approximately 4 to 6 hours. It will brown slightly around the edges.

Thursday, November 26, 2015

From my home to yours,

 Good Morning and a very Blessed Thanksgiving to all.  I know the world celebrates Thanksgiving at different days and times of the year but in our country the last Thursday of November is when we celebrate our Thanksgiving.

I would like to take a few minutes to express my gratitude to all who view my blog. I am very passionate about spreading good around the world.  This blog has connected me with so many wonderful people for which I am so grateful.

I don't know many of you personally but having this blog has somehow connected me with you which is really amazing and wonderful. Who would have thought it could happen?  Not me for sure.

So this little note is short and genuine. May your day be filled with love, peace, hope, faith and joy.  Don't take anything or person for granted.  Live each day to the most you can because each day you wake up is a true gift.  

Love and Peace,

Monday, November 23, 2015

Boston Cream Cake!

One of our family favorite desserts has been Boston Cream Cake.  This is my guilty pleasure...

  I thought I'd try my easy version of the recipe and I'm very happy to tell you that it was really good and it didn't take much more than using a box mix, cook and serve pudding and my chocolate icing to almost duplicate (sorry Mom) the recipe. 

 Nothing tastes as good as a scratch cake but with summer almost over and kids back to school I think this may be a nice cake to make for everyone. Lots of us foodies have children and grandchildren who love dessert so I thought I would try to simplify a family favorite without making baking too time consuming.

  The grandchildren were visiting today.  Last evening I did 3/4 of the prep, refrigerated the filled cake and iced it this a.m.  This a  cake that must be refrigerated!  Enjoy!

This would be a nice dessert to share with some friends when entertaining!

Cover when filled and store overnight if possible .  Or refrigerate several hours before topping the cake with the chocolate icing.

Cover and refrigerate( I placed a few toothpicks around the cake and then covered with plastic wrap).

 I took the shortcut and made this easy version of Boston Cream Cake.  It turned out very very good.  I do have the recipe using homemade custard.  Just email or comment and I'll send it to you.  


 1 box Duncan Hines Yellow cake mix.  (bake according to directions)
** Note: I used a bunt pan and when the cake was baked and completely cooled, using a serrated large knife,  I cut the cake in half.  I think it is easier than using two 9" cake pans.

2 pkgs. vanilla (cook and serve vanilla pudding)  Make according to directions on box.  Note: Use whole or 2% milk because I made this with 1% milk and the pudding was thin.


1/4 cup cocoa
1 tsp. vanilla 
2 cups or more confectionery sugar
approx. 1/4 cup milk (judge the amount of milk how thick you want your icing)

Sift confectionery sugar, add cocoa and mix together.  Add milk and  vanilla.  Mix well by hand until all is blended and smooth.  Note:  Be careful when adding milk. Do so very slowly so as not to add too much milk.

From my kitchen to yours,

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Saturday, November 21, 2015

FYI #4 Tips and Tools from my kitchen to yours,

1.Make sure your kitchen scale is calibrated correctly. Load up 10 pennies. They should weigh one ounce.

2.  Out of cough syrup? Warm up a little bit of honey and lemon juice.

3. Deviled eggs? Place all filler ingredients in a plastic bag, seal it and moosh it all up. Cut off a corner of the bag and pipe into the egg whites.

4.  Put a little brown sugar in your tomato based sauces to cut the acid for people with sensitive stomachs. It also lends
Saute � garlic first before adding to a sauce. The taste will be milder.

Rubber jar opener. Saves a lot of time and wrist discomfort with this handy dandy tool.

6.  Tough food on pots? Soak in hot water with a dryer fabric softener sheet.

7.  Substitute club soda for milk in a pancake recipe and they will be light and fluffy.

8. To prevent your eyes from watering while chopping up onions, press the tip of your tongue to the roof of your mouth.

9.  Turn your oven off a few minutes before you're done roasting or baking. The oven will retain heat and you will be conserving energy.

10.  Use a muffin tin to hold stuffed bell peppers while they are cooking. None of them will fall over.