Nothing makes better stock than a Thanksgiving turkey! Even if you don’t use the stock right away, it’s always beneficial to make it and toss it in the freezer for a snowy winter day when you’ve been busy Christmas shopping. It’s wonderful to pull out some leftover shredded turkey, a jar of stock, make a quick batch of homemade noodles and have a rich homey meal with virtually no work!
When I was in junior high, I had to take Home Economics class. It was fun to learn to sew and cook with all my friends. One thing I made in that class has stuck with me all these years and luckily, I have a mom who keeps everything. So when I asked my mom if she remembered the pumpkin pie ice cream cake I made in junior high Home Ec class, of course she had the recipe!!! I made it this week and prayed that my adolescent taste buds wouldn’t fail me. They didn’t. It’s amazing! So try it this Thanksgiving as an alternative to the regular old pumpkin pie!
I can’t believe that these ingredients make the most delicious egg noodles I’ve ever tasted. No measuring, no actual recipe, just a few ingredients and 15 minutes and you have yourself homemade egg noodles that would impress anybody!
There’s nothing I hate more than wasting a bunch of perfectly good veggies on stock. What’s even worse is opening the fridge and seeing that I have no celery and have to go buy some just to throw in with a chicken carcass! So, I usually save my scraps of celery, carrots and onion when I’m cooking for chicken or turkey stock in the future. I do it a couple ways. The first way is to dry my celery tops. My mom used to do it when I was a kid by using a needle and thread and threading the hunks of celery leaves to hang dry. But I’m lazy. Ummm…I mean busy! So I just throw them on a clean kitchen towel or paper towel and toss them around with my fingers every day to make sure they all get dried. Then I store them in a mason jar and when I need to make stock, I just pull it from there.
I know people love to make pecan pie for Thanksgiving. I loved it too, before I had a little one that was allergic to all nuts. While I do still keep nuts in my home, I feel a little anxious having items like that out at family gatherings when my kids aren’t necessarily under my watchful gaze at all times. They are running around with cousins and snacking off tables without my knowledge. So I ran across this recipe last year and was shocked at how delicious it was! It tasted so much like pecan pie because it still had that signature sweet custardy kind of insides with the salty topping of pretzels, rather than pecans! Another plus is that a bag of pretzels is way more economical than pecans. So here’s my Thanksgiving gift to you, whether you’re nut free or not, you’ll be a fan!
Our family loves the Seeds family worship CDs. The basic premise is to put scripture to music that is actually enjoyable for the whole family. It’s not kiddie music! It’s catchy stuff that even my hubby and I love. They have Seeds of Praise, Seeds of Purpose, Seeds of Courage, Seeds of Faith and more.
I just found out that they are offering a free CD download from now until Thanksgiving! It’s a great way to wet your appetite for this amazing music. What better way to push out the crap that the world tries to feed us, than to fill our hearts and our lips with the Word of God!
Get your free CD here!
In a previous post, I talked about the verbal cues I give my CC students to help them remember what Latin conjugation list goes with what tense. Another way I introduce and review this information is to have them write it out on a chart. Part of the reason is because I know not all students learn best verbally, so having them write it out each week will benefit those children. But perhaps the most important reason is I do this is that Latin is not a spoken language. As they move into Challenge, they will need these conjugation charts memorized in order to help them when they begin to really work with Latin. It’s not super helpful if they think future perfect tense, singular first person is “arrow”. They need to know that although it sounds like that, it’s actually written “ero”. It’s helpful to have practice writing it correctly, as well as looking at it written while they sing the song.
I love those belgian waffles you get at the free hotel breakfasts. I finally bought the belgian waffle iron, but my waffle recipe was seriously lacking. I’ve tried so many and just had not yet hit upon one I loved. In addition to that, I really prefer to use white wheat flour to bump up the nutritional value, but it usually makes baked goods taste more dense. For a “once in a while treat” like waffles, I will just use plain old white flour. But I really wanted to move toward fully embracing wheat all the time. I had buttermilk in my fridge and just like my whole wheat pancake recipe, store bought buttermilk makes everything yummier and fluffier, even when using wheat flour. So my Pinterest search began. I hit upon this recipe and I’m hooked! It was light, it was fluffy, and even with my addition of wheat flour, it was not dense, it was not wheaty (thanks to the white wheat and buttermilk). It’s my new favorite! Here’s my adapted recipe.
I was at a friend’s home years ago and she was SO excited about making this brie for me. She told me it had jalapeño, nuts, apricot preserves and brie. I didn’t want to hurt her feelings, but it sounded disgusting to me! I tried to gently prepare her for the fact that I was probably not going to like it. In fact, I’d probably think it was way too spicy and spit it out. Boy, was I way off! Not only is this one of my favorite appetizers, it’s one of those things I make for parties that just blows people away. It’s super easy to make, but it seems fancy. The flavors are spicy and sweet, crunchy and creamy…It’s gonna knock your socks off! As I come into the holidays, I always pull this recipe out to take for fancy dinners, or wine and cheese parties. It’s super easy to transport, especially if you can have it ready to go and pop it into the hostess’s oven for 10 minutes. So here it is. I am going to give you the measurements that the recipe uses on the Pampered Chef site. However, I do not measure this. I put a couple scoops of preserves, some jalepeno, some chopped pecans or walnuts or whatever I have on hand. It’s perfect every time. I hope you love it as much as we do!