Christmas Decor Hints

Today's first hint comes from Courtney Thomas, my sister-in-law. Courtney is a MOST incredible floral designer and decorator. She is vice-president of Allied Professional Floral Society in Houston and owns a progressive florist in North Houston.

• Create holiday florals by adding poinsettias to existing greenery in your home.
• Battery operated flickering tea lights look great and saves $$ and clean-up time.
• For a pretty table display place artificial snow flakes in bottom of apothecary jar top with a few ornaments. My awesome decorator assistant, Carrie Blair, placed one on a couter in my kitchen. It simply has snow in the bottom of a jar and 2 red glittery ornaments with an approx 3 inch silver glittered snowflake----simple beauty!!!
• Use things from the past. (grandparent's, childhood, etc) On our den tree I display my children's Christmas art. Remember they are now in their 20's! Also my Mom gives them an ornament every year. There are 43 Grammy ornaments!!! Redonia is a teacher and gets ornaments. Some are not pretty but have great sentimental value. I taught school for six years 18 years ago. I have ornaments on the tree from some of my students, too. The memory tree is the perfect place for those ornaments. On one of my tables in the living room I have a red bowl placed on its side. The dish was one that my grandparent's kept on their counter. Papaw emptied his pockets in the bowl. It is probably a FTD container from the 70's! I can't part with it and use it every Christmas. My cousin, Judy, made Mamaw a macrame tree one Christmas in the 70's. Mamaw hung it every year at the head of her dining table. It is another of my price inheritances. I hang it on the door pull of my China cabinet. It should really be hung on a wall but since I don't have a wall space at the head of my table the china cabinet works! I tell all our guests during the holidays about the pretty tree. It means so much
• Love fun Christmas dishes? I do too! I have both dressy and casual. Currently I have fun snowmen plates on gold chargers. The chargers helped to set the plates off for my otherwise dressier table decor. It's Christmas....mix the fun with the pretty! Be brave do something different.
• Add ornaments to your china in your china cabinet.

Side note: OH MY GOODNESS you can't believe how awesome our church foyer looks. We have a 8.5 or 9 ft snowman, several trees, lit garlands, and snowy night backdrops.Thanks, Courtney, you are an awesome sis. I love you!!! Keep watching this blog or my other blog for pics.....you are going to be AMAZED!!!

Thanksgiving Etiquette

Eat today diet tomorrow!!!!

Don't make excuses for what you serve. If it isn't too bad to be served then you shouldn't say this isn't as good an normal or any other negative remarks.....Serve you food with a smile!

Remember be sociable regardless if you are host or guest. Guests don't enjoy feeling like an intruder. Hosts don't enjoy serving people who don't seem pleased to be there.

Remember on Thanksgiving its customary for EVERYONE to help in the kitchen not just the host.

Find time alone with God. Let him know you are thankful!!!!

Enjoy a blessed and happy Thanksgiving.....

Vegetable Dishes

Green Beans Amandine
2 cans French style green beans
8 to 10 slices bacon
2 Tablespoons minced onion or 1/2 cup chopped onion
3 tablespoons vinegar
Salt and pepper to taste
3 tablespoons browned, slivered almonds

Drain beans early in day and set aside. Fry bacon, dice and save. Brown onions in bacon fat; add beans, vinegar, salt and pepper. Heat ingredients, then refrigerate all day. Just before serving, add bacon and almonds and heat.

Sauted Whole Green Beans
1 stick margarine
3 cans whole green beans, drained
1 small pkg sliced almonds
2 tablespoons minced onion
Salt & Pepper to taste

In skillet melt margarine over medium heat. Add remaining ingredients. Cook on medium heat for 10 minutes stirring frequently. Reduce heat and simmer for 10 - 15 minutes.

Favorite Au Gratin Potatoes
serves 6
3 cups Potatoes (sliced and peeled)
2 tablespoons minced onion
1/2 cup Parmesan Cheese
1/2 cup Monterey Jack Cheese
1/2 teaspoon garlic powder
2 cups CreamSalt and Pepper (to taste)
Green Onions for garnish (optional)

Layer potatoes in baking dish, sprinkle with minced onions & garlic powder. Top with cheeses. Salt and pepper to taste. Pour the cream over all. Bake at 350° for 30-40 minutes. Remove from oven and garnish with green onions if desired.

Corn Casserole
2 slightly beaten eggs
1 (8 1/2 oz.) corn muffin mix
1 (8 oz.) cream corn
1 (8 oz.) whole kernel corn, drained
1 c. sour cream
1/2 c. butter, melted
1 c. (4 oz.) shredded cheese

Combine eggs, muffin mix, cream and whole kernel corn, sour cream and butter. Spread in baking dish. Bake at 350 degrees for 35 minutes. Sprinkle cheese on top. Bake 10-15 minutes more.


GARLIC MASHED POTATOES
2 lb. peeled and diced potatoes
1/2 teaspoon garlic powder
6 tbsp. butter, melted
3/4 cup heavy cream or half & half

Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender. Drain potatoes and set aside. In a separate pan, bring cream to boil (do not allow to curdle; remove from heat immediately when it starts to boil). Mash the potatoes, beating in the butter and cream, garlic, and salt and pepper, until potatoes are smooth and fluffy.

Note: If you prefer a more garlicky taste add a little more at a time until sufficient to taste

Spicy Corn Casserole
2 tablespoons margarine
8 oz pkg cream cheese, softened
2 - 16 oz cans whole kernel corn, drained
4 oz can chopped green chilies
2 teaspoons minced onion
¼ teaspoon salt
½ teaspoon garlic
Cayenne pepper to taste, optional

Preheat oven to 350 degrees. Melt margarine in 2 qt casserole dish. In mixing bowl mix remaining ingredients. Pour into casserole dish. Bake for 25 – 30 minutes.

Pies

Taste of Texas Pecan Pie
1 Pie Shell
1/2 cup Dark Karo Syrup
1 cup Brown Sugar
1/2 cup butter
1 tsp Vanilla Extract
4 Eggs
2 cups chopped Pecan

Begin by melting the butter- Do Not Burn! While it is still hot, put in small mixing bowl and add syrup and sugar. Mix with a wire whip until smooth (until sugar had dissolved). Add the eggs and vanilla and whip for about two minutes. Pour this mixture into the pie shell and top with pecan halves. Bake at 325° for 50 to 55 minutes or until knife inserted in center comes out clean. Cool in refrigerator before serving. Serve with Blue Bell vanilla ice cream.

French Coconut Pie
4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 cup shredded sweetened coconut
1 cup milk
1 (9-inch) unbaked pie shell

Preheat oven to 350 degrees. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes

Chocolate Pecan Pie
9-inch pie crust, unbaked
2 squares bitter chocolate
3 tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1/2 cup cream, whipped

Melt chocolate and butter over hot water. Combine syrup and sugar in saucepan. Bring to boil over high heat, stirring until sugar is dissolved. Boil 2 minutes. Add chocolate mixture. Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Stir to mix well. Pour into unbaked pie shell. Bake at 375 degrees for 45 to 50 minutes. Cool. Top with unsweetened whipped cream.

Taste of Texas Snickers Pie
Graham Cracker Crust
3 cups Crushed Graham Crackers
1 stick Butter
1/2 cup Sugar

Mix all the ingredients together by hand or mixer. Press in spring pan and bake for 7 minutes to firm it up at 350°.

First Layer
2 Eggs
1 Egg Yolk
1 cup semisweet chocolate
1/4 cup un-sweet chocolate
1/4 cup Butter
1/3 cup Self Rising Flour
1/2 cup Sugar

In mixing bowl, mix eggs, and egg yolk, and sugar for 4 minutes. For 4 minutes in microwave, melt chocolate and butter on 70% power. Have flour, baking powder, and salt mixed together and ready to use. When egg mix is whipped well, add chocolate mix and mix well, then add the flour mixture to it. Bake this layer at 350° for 15 minutes. Let cool for 20 to 30 minutes before doing next layer.

Final Layer
4 Snickers Bars (crushed)
6 oz. Cream Cheese
1/2 cup Sugar
1 Egg
1 tsp Vanilla Extract
1/2 cup Sour Cream
1/4 cup Heavy Cream

In a mixer, add cream cheese, sour cream, sugar, and vanilla. Whip for about 6 to 8 minutes at medium speed. Add egg, mixing well. Then add heavy cream. Mix for 2 minutes. On top of chocolate baked layer, add the crushed snickers. Then pour this layer over the snickers layer. Put the pie back in the oven at 300° for 30 minutes. Let cool and serve.

Seasonal Snack Mix & More....

2 cups Bugles brand corn snacks
2 cups small pretzels
2 cups Apple Jack Cereal
1 cup candy corn for fall or Christmas mellowcreme candies
1 cup dried cherries or raisins
1 cup salted peanuts
1 cup Traditional colored for fall or Christmas Colored M&Ms-brand chocolate candy

In a large bowl, gently mix all ingredients.

Last night Kent and I made cups and cups and pounds and pounds of the Fall variety. It is very good!! We put 1 cup of mixture in medium size cellophane goodie bags. Then I tied with fall colored curling ribbons. We are going to distribute at our Thanksgiving Service.

Additional we have 2 giveaways for our Thanksgiving Service. Often we do giveaways for visitors for special events. Of course we have drawings for Mother's/Father's Day. Tonight one winner will receive a Thanksgiving basket of vegetables, cranberry sauce, soups, etc - everything for a traditional Thanksgiving meal. The other winner will receive a 20 lb turkey. Our bank frequently does drawings for various prizes. Kent won the Thanksgiving drawing. We decided to share the gifts in our service tonight with 2 blessed persons.

Happy Thanksgiving and happy cooking.... don't dread holiday baking and cooking. If you don't have some traditions that you prepare start this year. Also, try to add some new recipes each year, too. This will show your family you care and work hard to find new things they may enjoy!

Blessings....

More Holiday Recipes

SWEET POTATO CASSEROLE – Dorothy Nalley
3 cups canned sweet potatoes, mashed
1 cup sugar
2 eggs, beaten
½ teaspoon salt
½ stick margarine, melted
½ cup milk
½ teaspoon Vanilla
½ cup Coconut

Combine sweet potatoes, sugar, salt, eggs, margarine, milk, coconut, and vanilla (can use mixer to make smooth. Pour into greased 2 or 2 ½ quart casserole dish. Sprinkle with topping.
Topping
1 cup brown sugar
1 cup finely chopped pecans
½ cup flour
1/3 stick melted margarine

Melt margarine and mix in remaining ingredients. Sprinkle on top of potatoes. Bake in 350 oven for 30 minutes.

Whole Seasoned Baked Carrots - Nancy Foster
Note: I DETEST carrots. However, when Nancy prepared these I LOVED them. They tasted very good, the texture was great, and they looked very pretty on the plate. These are the 3 most important ingredents for a recipe - taste, texture, & appearance.

• Preheat oven to 350.
• Line a sheetcake pan with foil
• Wash and cut the ends off carrots
• Place the whole carrot in the pan and drizzle Extra Virgin Olive Oil over each carrot
• Sprinkle each carrot with Mrs. Dash Original Table Blend
• Bake for approximately 20 minutes or until carrot is tender but not mushy.

Pepperidge Farm Chicken
This recipe is delish!!!

2 sm pkg Pepperidge Farm Stuffing Mix
1 stick margarine melted
8 oz sour cream
1 can Cream Mushroom Soup
boiled, deboned chicken
2 ½ - 3 cups chicken broth

Mix stuffing mix and butter. Place 1/2 of this mix in casserole dish. Top with chicken. Mix sour cream and soup and pour over chicken. Add remaining stuffing mix. Pour broth over all bake at 350 until brown and done

Fudge Recipes

We LOVE fudge....

It's Redonia's MOST favorite candy!

It was the first candy I learned to make.....

Fudge is sooooo wonderful....

Holidays wouldn't be complete without it...

Fantasy Fudge
1-1/2 sticks butter or margarine, softened
3 cups sugar
1 can (5 oz.) evaporated milk (2/3 cup)
12 oz pkg chocolate chips
7oz jar Marshmallow Crème
1 tsp. vanilla1 cup chopped Walnuts or pecans (optional)

Place sugar, butter and milk in heavy 3-quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. Add chocolate; stir until melted. Add marshmallow crème and vanilla; mix well. Stir in nuts. Pour into greased 13x9-inch pan. Cool at room temperature; cut into squares.

Peanut Butter Fudge
1 cup (2 sticks) margarine
1 (16-ounce) jar chunky peanut butter
1 (1-pound) package confectioners' sugar
1 teaspoon vanilla extract

Melt the margarine in a saucepan. Stir in the peanut butter. Add the confectioners' sugar gradually, mixing well after each addition. Stir in the vanilla. Cook over medium heat until heated through, stirring constantly. Do not boil. Spread on a baking sheet or in a 9x13-inch glass dish. Cool completely before cutting into small squares.

Frosting Fudge
Place one 12 oz bag of Reese's peanut butter chips in a glass bowl, microwave for 1 and 1/2 minutes. Remove and stir well. Add one can of vanilla frosting (NOT WHIPPED), stir well and microwave for 1.5 minutes. Stir in 1 teaspoon vanilla and pinch of salt. Pour into a 8x8 inch or 9x9 inch buttered pan. Cool in refrigerator for 20 minutes before slicing.

Candy variations :

Chocolate chips/chocolate frosting (this is for the die-hard chocolate-lovers)

Peanut Butter chips/chocolate frosting (tastes like Reese's Peanut Butter Cup)

Chocolate chips/vanilla frosting (not as chocolately)

Mint chocolate chips/chocolate frosting (tastes like Andes mint)

Cherry chips/chocolate frosting (tastes like a chocolate covered cherry)

Vanilla chips/any flavor frostingMilk chocolate chips/coconut pecan frosting

Add 1/2 - 1 cup of chopped nuts to any of the variations