Happy Thanksgiving

 

 

Not what we say about our blessings, but how we use them, is the true measure of our Thanksgiving. ~W.T.Purkiser

It’s the day before Thanksgiving and already the kitchen smells heavenly.  I love the smell of the onions and celery simmering on the stove and this year I used different bread and it’s delicious for stuffing.  It’s  Freihofer’s country potato bread and I will never go back to using just plain white bread again.

I made two batches of rolls yesterday that have to sit in the refrigerator over night and I checked them this morning and one batch doesn’t seem to have risen for some unknown reason so I guess I will have to mix up another batch.  I like making bread though so I don’t mind getting my hands in the dough dish again.

The turkey is still thawing plus I have a small fresh one that I am going to cook today so that I have extra for people to take home with them.  There’s nothing like a nice turkey sandwich with some stuffing in it the day after Thanksgiving!

There’s nothing like a bowl of yogurt and fresh raspberries for breakfast in the morning either.  Doesn’t that look just yummy?

The turkeys are out back looking for a hand out so I guess I will try to get a few pictures of them.  They love the wildlife feed that I get at the feed store.  Sometimes there are about 30 of them.  Getting a picture of them is like herding cats, they don’t cooperate!

Miss T made a cake for her Grampie the other day when here and it is really nice for the holidays.  It’s eggnog cake and the Hubs loves eggnog.

Eggnog Cake

1 package yellow cake mix

1/4 teaspoon nutmeg

2 extra large eggs lightly beaten

1  1/2 cups eggnog

4 tablespoons butter, melted

2 tablespoons rum optional (She didn’t put this in as I don’t have any)

Preheat oven 350*

Butter and flour a Bundt pan. VERY IMPORTANT!!!

Combine all ingredients in a large mixing bowl, beat for 4 minutes on medium speed.

Pour into prepared pan for 45-55 minutes or until a toothpick inserted in the center comes out clean

Cool 5 minutes and then invert onto a cooling rack and cool completely.  Dust with powdered sugar.

I’m going to try a new sweet potato recipe this year that I found in Taste of Home magazine.  If you don’t get their magazine you should, they have the best recipes. I have been getting their magazine for years.

Mallow-topped Sweet Potatoes

6 cups hot sweet potatoes (without milk or butter)

1 cup milk

6 tablespoons butter softened

1/2 cup packed brown sugar

1 egg

1 1/2 t. cinnamon

1 1/2 t vanilla

3/4 t ground allspice

1/2 t salt

1/4 nutmeg

18 large marshmallows

In large bowl beat the sweet potatoes, milk, butter, brown sugar,egg,cinnamon,vanilla,allspice,salt,nutmeg until smooth.

Transfer to a greased shallow 2  1/2 qt. baking dish

Bake uncovered at 325* for 40-45 minutes or until heated through.  Top around sides with marshmallows and bake for 5-10 minutes more or until the marshmallows just begin to puff and brown.  10-12 servings.

I love all things Snoopy.

 

So Happy Thanksgiving to you all, you have enriched my life and I hope to meet all of you someday!  xoxoxo