Thanksgiving 2021

Family dinner at our son Mark and family.

Thanksgiving is usually spent with our daughter and family but this year was different.  Susan and her husband moved to Texas in June so things have changed in regard to our family time and  her boys are now living in that area working and going to college.

It seems like yesterday our grandchildren were little when we moved to Pittsburgh and now we are in Pittsburgh and they are far from us.

Life changes and you can’t stop time…

We enjoyed all that was prepared including Turkey and gravy, two bread stuffings which were Chestnut sage and cornbread, mashed potatoes, marshmallow sweet potatoes, corn pudding and a great salad.  

Dessert was apple pie.

Of course plenty of fresh nuts as in pistachio, cashews and praline pecans.

Zoe

                                Mark and Maddie

                                 My 💯 daughter-in- law Angela

Poppy

Maddie and me

Our Texas family 2021

Memories!  Good memories!

Maraschino-Cream Sandwich cookies

After coming across this in a People Magazine I thought id get a little baking in today.

I going to type this recipe so hopefully you might want to make them for a Special occasion or Christmas.

The recipe for the cookie is more like a shortbread but its firm and melts in your mouth with flavor. 

Today was the perfect day and since it wasn't a large recipe it didn't take very much time at all to make these cookies. The recipe was a little difficult to read so I am attempting to get it out to you so you will  understand it better.

   Enjoy!

INGREDIENTS FOR COOKIE

2 1/4 cups All purpose flour

1/2 tsp. salt

1/2 cup powdered sugar

3/4 cup unsalted butter softened

1/4 cup vegetable shortening

1 tsp. vanilla extract

Icing:

6 tsp. softened butter

1 Tablespoon maraschino juice(you could add more for darker color)

2 Cups Powdered sugar

1-2Tablespoons heavy cream

Whisk together melted butter, cherry liquid and remaining two cups powdered sugar to combine. add 1 Tablespoon cream and whisk to combine.

Note: The filling/icing should not be runny so if you decide to add more cherry juice for color, watch amount.

Spoon icing on one side of cookie(about 1/2 tsp. of icing seems enough for me) and push down.  

Let sandwich set for at least an hour then either serve or refrigerate until using.

Note: this recipe only makes 24 cookies so it's a manageable .   Double recipe if you need more than 24.

***I'm refrigerating mine then freezing for later use.  We did mange to eat a dozen.  They are very good and rich so small size bits work very well.

The filling should be spreadable.  Spoon 1 tsp. of icing on one side of cookie and then top with the other cookie.  Press down slightly.

Cookie Batter:

Preheat oven to 350 degrees.

In a large bowl  place flour, salt,1/2 cup powdered sugar set aside.

  Using your hand mixer stationary mix softened butter, shortening and vanilla

Slowly add flour mixture to your creamed butter mixture until all in incorporated and beat until smooth.

Portion dough into 48 small uniform balls. Roll balls in the palm of your hand.  Place on parchment paper 2 inches apart.  Use a lightly flour fork to cross  hatch pattern( Similar design when you make peanut butter cookies.

Bake in pre heated 350 oven for 8 to 12 minutes.  Mine needed the 12 minutes.  Do no over bake  They'll start to brown slightly around edges.

Cool cookies in pan for 5 minutes then transfer to wire rack to completely cool.

Remove to cooling rack and don't ice them until cookies are completely cooled.

Thanksgiving for two “The Day after”2021

Thanksgiving we spent with our son and family so today I decided was our Thanksgiving feast.

It takes a lot of preparation for a large family which I did for many years so this preparation was for a smaller group as in the two of us but it still was a lot of pots and pans to clean up after.

Thankfully I have a good guy to help!

My “Good Guy”!

Pumpkin cheesecake bars

This is my daughters recipe that she said is fabulous.

Unfortunately we are not able to spend Thanksgiving with her this year.  Her move to Texas was planned and since we visited her in Texas in October we had to decline the invite this year.  I know her boys will love this recipe especially since cheesecake and pumpkin are desserts they love.

Happy Thanksgiving!  M.j.

P.s.  like me she had to give it a taste test!!!😋

• 1 1/2 cups graham crackers crumbs
• 1/3 c white sugar
• 6 Tbsp melted butter

Filling

• 6 packages (8 oz each) cream cheese , softened
• 2 1/4 cups granulated sugar
• 1 1/2 tsp vanilla
• 6 eggs
• 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
• 1 Tbsp pumpkin pie spice

Instructions

1. Heat oven to 300°F.
2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
3. In a medium size bowl, combine the graham cracker crumbs and sugar with the melted butter.
4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
5. In the mixing bowl of your stand-up mixer , add the cream cheese, sugar and vanilla. With the paddle attachment on, beat on low speed until light and fluffy.
6. Beat in eggs, one at a time, just until blended.
7. Spoon half of the mixture over the crust and spread evenly.
8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
10. Bake the cheesecake in the preheated oven for 50 min to an hour (or until just set). Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
11. Refrigerate for at least 3 hours before cutting into bars.
12. Top each bar with whipped cream and a dust of pumpkin pie spice.

FROM MY DAUGHTERS KITCHEN TO YOURS,

HAPPY THANKSGIVING!

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Cream of vegetable soup

I made a few adjustments to this recipe as in amounts of ingredients and seasonings.

I used basil and parsley instead of Italian seasoning.

I eliminated corn as I can’t digest it.

Delicious and if you like creamed soups it a thumbs up!

Note:  I keep chopped onions, celery and carrots in my freezer at all times because they are always very useful in recipes.  I have a hand chopper and usually spend an hour so so on a day I’ll be staying in to stock up on vegetables that I can freeze.  I pack them in small bags for convenience and then put them in freezer bags to store.

• 5 tablespoons unsalted butter, separated
• 1 tablespoon olive oil
•  (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
• 2 cloves garlic, minced
• 4 cups baby red or baby gold potatoes,chopped into small bite-sized pieces
• 1 and 1/2 teaspoons Italian seasoning
• 3 cups chicken stock (or chicken broth--or vegetable stock for vegetarian)
• 2 cups frozen broccoli florets, thawed and finely chopped
• 1 cup frozen corn
• 1/4 cup + 2 tablespoons all-purpose white flour
• 3 cups milk (I use 1%; use 1%, 2% or whole)
• 1/2 cup heavy cream
• 3/4 teaspoon EACH: salt and pepper
• 2 cups Freshly grated sharp Cheddar cheese
• Optional: fresh parsley or thyme, crusty loaf of bread

In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.

Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid, and cook 15-20 minutes or until the veggies are crisp-tender. Stir in the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.

Meanwhile, melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until smooth).

Cook, stirring constantly until mixture begins to gently boil and thicken; then stir in the heavy cream. Remove from heat and once all veggies are tender, pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Reduce heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!