Tag Archives: Thanksgiving

A lifetime of gratitude: What I am thankful for

23 Nov

I try to be grateful and thankful all year long, I really do. I consider myself to be very lucky on so many levels and I try to never go a day without being grateful for all that I have. However, Thanksgiving gives us a chance to focus on what we have and give extra thanks for it. So here goes:

This year on Thanksgiving I am extra, extra-thankful for:

My husband and my children. Everything I do, I do for them first and foremost.

My family, both my immediate family and my extended family on both sides. They are loving, caring and supportive and my family means everything to me.

My health and the health of my loved ones. I have been very lucky so far in my life, having been in good health and having both health and longevity in my family.

My friends. I have a large support network of friends and I know that in times of need, everyone will be there, has been there, and I appreciate that more than they know.

My jobs. In a time when unemployment is at its highest, I am thankful for all of the work that I have. As tough as times are, I always believe that there are people struggling more than we are.

I am thankful to all those who do the jobs I do not do. Not everyone can be a doctor or a police officer, a teacher or a soldier. Each of us has been blessed with different abilities and talents. Therefore, I am always grateful and thankful to those who possess the talents and abilities that I do not. All of us put together make the world go round. Thank you to everyone for all that you do.

Technology. I am grateful to be able to connect with so many who mean so much to me, across so many miles. I am not super-technological and I don’t have the best of everything when it comes to phones or computers, but I have the basics so that I am able to be very connected to those I love and miss.

My dog. Who knew I would ever be grateful for a pet as much as I am? I love my new dog very much and I have been grateful for her company this first year of my kids all being in school all day.

The seasons. I am thankful that we have chosen to live in a place where we can celebrate and enjoy the glory of each season. Fall is one of my favorite seasons. There is nothing like taking a ride through New England during the fall and seeing the beauty that we are surrounded by.

I have been very blessed and I am thankful today and every day. I wish you all the happiest of Thanksgivings, filled with love, family, friends and wonderful desserts and side dishes!

Pumpkin Palooza BONUS: Triple Recipe for Pumpkin Cranberry Bread

18 Nov

Last week I posted a recipe for Pumpkin Cranberry Bread. It’s a recipe from my mom and I make it every year. Last year I think I doubled it and this year I tripled it. It made five regular sized loaf pans and the Pampered Chef mini loaf pan, which is four mini loaves. It was SO easy to triple the recipe and I literally used just one dry measuring cup (the one cup measure) and one wet measuring cup, with a couple of measuring spoons and one big spatula/scraper, so despite yielding so many breads, the cleanup was minimal. I took a ton of photos, so I thought I’d share the triple recipe with you and show you photos of the process as well. Recipe first, photos at the end…

TRIPLE RECIPE for PUMPKIN CRANBERRY BREAD

*I used a lobster pot type of stock pot (we registered for it when we got married, but we never do make lobster!) to do my mixing and one large Pampered Chef scraper. I don’t think my Kitchen Aid stand up Mixer could fit the amount of ingredients in the bowl, nor could it have mixed them.

INGREDIENTS

3 cans Libby Pumpkin (equals six cups of pumpkin, each can is 15 ounces)

6 cups sugar

1 1/2 cups water

12 eggs

1 1/2 cups canola oil

12 cups flour

12 tsp or 4TBL baking powder

3 tsp. salt

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1 1/2 tsp grd. ginger

3/4 tsp grd. cloves

3 packages cranberries

The directions remain the same, but I’m pasting them here anyway. A couple of tips: I mixed all the wet ingredients in the pan together first to make sure the eggs were well-mixed. Then I mixed again after I put in six cups of flour, then added the last six and mixed again. Then I added in my spices…mixed again, and the cranberries…mixed again and then portioned it all out. Super easy.


DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). You can either use two large loaf pans or 3 mini loaf pans.

Beat together pumpkin, sugar, water, eggs and oil.

Sift in remaining ingredients except cranberries. Mix just until smooth.

Gently fold in cranberries.

Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes for large loaves, less time (40-50 minutes for smaller loaves) or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.(When I make two loaves for us I often save one to eat and keep one to freeze to eat at a later date.)

PHOTOS

Pumpkin is in the pan, ready to go.

All ingredients are mixed, except the cranberries.

Three bags is a lot of cranberries!

I did NOT lick that. Well, that one swipe up the side, I licked that, but the rest...

Ready for the oven.

Done....

Pumpkin Palooza is coming!

12 Nov

Pumpkin Pie, hot out of the oven

Do you like that, Pumpkin Palooza?? I made it up (or at least I think I did!)

Over the next two weeks I will be posting my favorite Thanksgiving seasonal recipes, one every few days. This weekend I made my first pumpkin pie of the season, and hopefully not my last one! Although I do not make this pie exactly from scratch, I figured I’d kick off Pumpkin Palooza with that recipe, which is straight off the side of the Libby’s Canned Pumpkin can, so that I could also post the picture of it.

Be sure to check back every few days, or even better: subscribe to the blog, so that you don’t miss a single recipe! I’ll finish up in time for Thanksgiving so that you can use them or share them as needed.

I’m thankful to be able to share my family’s recipes with you this Thanksgiving!

Comment and let me know what special recipes you make for the holiday!

Here’s Libby’s Pumpkin Pie recipe. Enjoy!

INGREDIENTS

3/4 cup sugar

1/2 tsp. salt

1 tsp. grd. cinnamon

1/2 tsp. grd. ginger

1/4 tsp. grd. cloves

2 eggs

1 can Libby’s 100% Pure Pumpkin (15 ounces)

1 can evaporated milk (12 oz)

1 unbaked 9″ deep dish pie shell

DIRECTIONS

1) Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.

2) Beat eggs in large bowl.

3) Stir in pumpkin and sugar-spice mixture.

4) Gradually stir in evaporated milk

5) Pour in pie crust

6) Bake in preheated 425 degree oven for 15 minutes.

7) Reduce heat to 350 degrees and bake for 40-50 minutes or until knife comes out clean.

Cool for at least two hours and then serve or refrigerate.