Sharing this time with loved ones, making new memories or relishing those from the past, all of us at TDIPT wish you a wonderful Thanksgiving!
By now most of us have our receipes ready and our meals planned but if your like me, I'm shopping tomorrow, there's always room to add another dish along with the traditional mashed potatoes and green bean cassarole.
Patty of Dogpatch Primitives has decided to add Honey Pomegranate Glazed Brussels Sprouts to her menu. She got the receipe off Pinterest and shares it here. Looks and sounds so good.
4 tablespoons butter
3 cups Brussels sprouts, washed and halved
4 tablespoons pomegranate honey (see notes)
½ teaspoon kosher salt
½ cup toasted pecans, chopped
1 cup pomegranate arils
Over medium-high heat, melt the butter in a large sauté pan. Add in the Brussels sprouts and cook just until they turn a vibrant green, about 3-5 minutes, stirring only occasionally to allow edges to brown. Add in the pomegranate honey and the salt. Stir to coat the sprouts, and then pour in the pecans.
Remove from heat and stir in the pomegranate arils. Serve warm.
To make the pomegranate honey, reduce 1 cup pomegranate juice by half over medium-high heat. Add in ¼ cup honey and simmer until thick.
The good food and good company are what makes this time so special and Cookie of Curds-N-Whey sent a picture of Dutch who she has fond memories of at this time. "A mix of Greyhound and Doberman - she loved the mountains of Colorado and was buried there after a very long and pampered life" Our furry family members are also important and always in our hearts.
Cookie also offers a family favorite and I can see why, called Bishop Pie.
Crust: 1 cup flour
1 stick cold margarine
¼ cup brown sugar
¼ cup chopped pecans
Mix together till crumbly. Pour onto cookie sheet and bake at 325° for 15-20 min. Stir once in awhile so it doesn’t stick – cook till golden brown. Pour into 13x9 cake pan and push into sides and bottom – let set till cool.
Filling: 1 pkg. Instant vanilla pudding
1 pkg. Instant chocolate pudding
2 cups milk
Beat till smooth and add 1 pint softened vanilla ice cream (we like dairy queen). Pour over crust and put in refrigerator till firm.
Topping: Spread 1 large carton cool whip on top and grate 2 or 3 milk chocolate Hershey bars & sprinkle over cool whip.
Refrigerate and keep cold till ready to serve.
Peanut of Country Folks Keepsakes shares a fresh homemade cranberry sauce and an adorable vintage picture of her family enjoying Thanksgiving.
First the receipe
"Forget that canned stuff. Here's a delicious, homemade cranberry sauce recipe I make for my family every Thanksgiving and you will too!"
CHUNKY APPLE-CRANBERRY SAUCE
1 C - Apple cider or Apple juice
1/2 C - Sugar
1/3 C - Maple Syrup
3 ~ Medium cooking apples (like Jonathan) peeled, cored and chopped into small chunks.
1 - 12 oz pkg fresh cranberries (cleaned and rinsed)
1/2 tsp - Apple pie spice
1/4 tsp - Vanilla
In large saucepan combine apple juice, sugar and syrup. Bring to a boil. Add apples; cook, covered over medium heat for 5 minutes. Stir in cranberries and apple pie spice. Cook uncovered for 10 minutes or until apples are soft and cranberries have popped, stirring occasionally.
Remove from heat. Stir in vanilla. Cool completely at room temp. Cover and chill for at least three hours or up to a week before serving.
Makes almost 4 cups and your home will smell heavenly!!
and Enjoy!! this picture hee hee
Thanksgiving 1968. That's me holding my porcupine. Thanks to my mama, I had the Star Wars "Princess Leia" hairdo before she did.
(Check out that groovy light fixture too!)
Isabella of The Primitive Hare lives in Italy and although they don't celebrate Thanksgiving, she does make these lovely stitcheries for her American customers. you can download the free pattern here at her blog