Memories of Thanksgiving. . .
Thanksgiving brings all sorts of memories for everyone. I remember going to my Grandmother’s and all of the most wonderful food. When I was younger I did not eat everything like I do now, I was a little picky. Eating mostly vegetables and sweets, I was thankful for a family full of wonderful cooks. There was always a large table full of the most delicious cakes, pies and cookies.
Some of my favorites. . .
Aunt Mildred made the best coconut cake followed by: banana pudding, chocolate chip cookies, and my moms pecan pie/tassies. I always loved the veggie tray with dip and my grandmothers’ dressing. We did not do stuffing this was dressing in little squares like cornbread. Mom still makes it just like grandmother did, stale bread, cornbread,Pepridge Farm seasoning, onion, chicken stock, celery, and all kinds of spices.
A little out of sorts this Thanksgiving. . .
I am a little out of sorts this Thanksgiving, my boys will not be able to come home this year. Sprat is completing his student teaching and it is just not feasible for them to drive two days to spend one with us and drive back. We are very sad they will not be here but it is completely understandable and unavoidable.
I am Thankful this Thanksgiving. . .
I am thankful for a very kind family who is taking both boys in for the holiday. Sprats’ friend text me to ask for recipes for the foods that the boys had suggested??? I have to laugh about my kids they are so funny and have the best friends. I sent an email with recipes of their favorite foods that I make. We are blessed beyond measure by those that surround us.
A few little tidbits. . .
Fresh garlic butter: I use Brumel and Brown butter and press 3-4 cloves of garlic and cream together.
Homemade Mac & Cheese
1 box whole wheat elbow pasta cooked to package directions. 5 Tbsp butter melted with 2-3 Tbsp flour whisked to avoid lumps, pour 2 cups whole milk or heavy cream and whisk to avoid lumps. After mixture is blended add cheese aprox 2 1/2 cups shredded cheddar add a handful at a time and whisk till smooth. Once all cheese is added, drain pasta and put in large casserole dish and pour cheese mixture over pasta and serve. You can top with some extra cheese if you like.
Horsey Deviled eggs
1 dozen boiled eggs, I like to use the instapot, peeled and separated. Mix 1/2 cup mayo, 1/4 cup sour cream, 2 tsp creamy horseradish, 1/4 tsp salt, 2 tsp dill and cream together with your yolks. Stuff your whites and sprinkle with some paprika and serve chilled.
Conclusion. . .
There are a few more recipes I sent but I will not tell you everything at once, so stay tuned.