I really appreciate all your comments from this weekend. Even though out of hundreds of hits, there were only 28 comments -- come on people, what's a girl have to do to get you to comment? A giveaway? Yeah, we'll see, maybe I can do that soon too. While I don't know who left each anonymous comment, I have prayed over each one of them and am asking God to help each of you with your struggle in that area. I hope to use this information in future posts and I have another idea swimming around in my otherwise empty head, but will have to see what the Lord is up to before moving ahead with that.
So, my dad is coming to stay with us for Thanksgiving which means that I will be spending today and tomorrow
Since I wont have a chance to blog much this week, I thought I would post some of the recipes that I will be making for Thursday........(in addition to these we will be having rolls, deviled eggs, creamed corn, green beans, dressing, turkey, spiral ham.......can ya tell I haven't had breakfast yet??)
My Sister’s Sweet Potato Casserole (served cold --- it is soooooo good!!!)
Crushed Ritz crackers combined with one stick butter. Press into 8x11 or 9x13 casserole dish and bake at 350 for 12 - 15 minutes. Let cool completely.
Combine 8 oz cream cheese (softened), 1 cup sugar, and 8 oz. Cool whip. Spread on top of cooled cracker mixture.
3 cups mashed sweet potatoes (cooked)
1 stick butter
1 cup sugar
1 tsp. Vanilla
Mix all together and spread on top of cream cheese/cool whip mixture and refrigerate.
Top with crushed pecans before serving.
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.
REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.
Italian Marinated Vegetable Salad
1/2 lb. fresh green beans, cut in half
2 cups cauliflower florets
1 cup halved cherry tomatoes
1 cup canned chickpeas (garbanzo beans), drained, rinsed
1 cup sliced stuffed green olives
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
ADD beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE 3 hours or until chilled
2 cans of Eagle Brand condensed milk
1 pie crust
Chocolate Chips and nuts
Remove all labels from milk cans. Do not open the cans. Boil the cans in water for 4-5 hours. I usually lean towards 4. While boiling, continue to check water depth. Add water as it evaporates to ensure the cans are covered. Let cans cool for 20-30 minutes. Open cans and pour caramel into pie crusts. Place in fridge to cool. Do not put cool whip on top until caramel has cooled. It will melt it. Top with any toppings. I use chocolate chips only, but many people add the nuts, too.
Corn Flake Cookies (for the kids)
7-8 cups cornflakes
1 cup light karo syrup
1 cup sugar
1/2 stick butter
1 cup peanut butter
1 tsp. vanilla
Mix sugar, syrup and butter in heavy sauce pan. Cook over medium-high heat. Bring to a boil for one exact minute. Remove from heat and add peanut butter and vanilla. Stir until blended. Add cornflakes gradually. Drop by spoonfuls onto wax paper and let cool.
One last thing: Yesterday, Lake was in the bathroom and Kaden told him that he was going to performa stunt show for Lake (using his little motorcycles). Lake said okay and Kaden said, "Before I start, remember, no smoking, no food or drinks and no Flush photography"...............