Wassail and Blessings

Happy Thanksgiving to you and yours...so much to be grateful for and the many blessings that have and continue to bestowed upon us.

We started our morning with a "turkey trot" and a glorious sunny walk with the dogs.  When we came back home, I had a nice hot batch of Wassail waiting for us, complete with my homemade Juicy Apple Popovers.

My husband has been fighting a terrible cold all week and I knew a batch of his favorite Wassail would do the trick to help him feel better.

We hope this holiday finds you, your friends and families well and full of blessings!

Hot Wassail

1 gallon apple cider
4 cups orange juice
5 cinnamon sticks
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 cup sugar
2 Tbl. whole cloves
1 orange, sliced into rounds
1 lemon, sliced into rounds

Bourbon (optional)

Place all ingredients in slow cooker (except Bourbon) and mix well.

Turn the slow cooker on high heat and cook for 3-4 hours (or on low for 6-8 hours).

Ladle in a mug and serve hot.  (Optional to add a wee taste of Bourbon to your mug of wassail, should you choose).

One Year Ago:  Apple Pie Martini
Two Years Ago: Juicy Apple Popovers

Pecan Pie Bites

I'm back...after a week of Thanksgiving time with our family, I have been taking this past week to recover...emotionally and physically.  The little darlings were nice enough to give Nana Suzie a departing gift.  Upon their departure day, they gave me the most awful head cold and sore throat. That being said though, I am still having baby withdrawals and missing their precious faces. I have even woke up two times this past week at 3 am, thinking I am hearing a baby cry.  I guess that motherly instinct never goes away.

The good news of the week is that I was able to curl up in a cozy blanket and watch my favorite Polar Express movie all by myself the other night.  I smiled, cried, laughed and then took a deep sigh knowing that Christmas is here once again.

I always cry at the end of the movie when he finally hears the bell and he says "I Believe".  It is always tears of joy though and makes my heart feel happy and spiritual at the innocence and hope in the children.

These little desserts have absolutely nothing to do with the movie, but would be great to serve holiday party guests instead of a heavy full size pecan pie.  I made them on Thanksgiving Eve for our dinner guests and they really hit the spot for a bit of an after dinner sugar fix.  The best part was they were so easy and super fast to make while I was chasing toddlers around our house.

Pecan Pie Bites
Courtesy of Plain Chicken

1 egg
1 Tbsp butter, melted
1/3 cup Karo syrup
1/3 cup sugar
1 tsp vanilla
1 cup chopped pecans
3 boxes mini phyllo tarts (45 tart shells)

Preheat oven to 350.

Whisk together egg, butter, syrup, sugar and vanilla. Stir in pecans. Spoon filling into tart shells.

Bake for 15-18 minutes.

One Year Ago: World's Best Lasagna

Linguine with Lemon, Prosciutto and Cream

It's Saturday and I am so very happy that it is.  I have been completely exhausted all week long.  I don't know if it is the change of seasons (or the change of life).  Whatever it is, I am looking forward to a little bit of sleeping in tomorrow morning.  Angus and Theo I'm sure will have a different opinion on whether I get to have some extra shut eye or not. I wish I could say that shutting my bedroom door would persuade them, but Angus has learned to "knock" on the door with his very large bear paw.  Needless to say, he always wins.

Halloween is finally over and we can get on with the Fall.  The black and orange decorations will come down this weekend and in with the harvest cornucopias, Pilgrims and fall foliage all around the house.  My favorite is the pumpkin pie and apple cinnamon candles that I love to take in.  Truthfully I like having them all year long, as they just always seem to keep the house smell so warm and cozy (especially when the dogs are overdue on their baths).

One of last spring's garage sale finds - I love beautiful bargains!!

Tonight is girls night in.  Husband is out of town for a few days, which means a "carb fest" for us girls.  He is not a big fan of pasta - probably because I like to experiment with it so much.  How can you not though - all those fun shapes, varieties of sauces, various veggies and proteins you can put with it.

The girls' favorite Thanksgiving decoration that we have had forever.

Both girls have requested their take on an Alfredo sauce.  I have The Pioneer Woman's recipe for the younger one - she loves this version of the sauce. It is so basic, easy and delicious.  Goes great with every type of pasta and especially with some grilled chicken on top.  http://www.foodnetwork.com/recipes/ree-drummond/alfredo-sauce-recipe/index.html  

The older one has a more mature, high maintenance palette.  She loves exotic tastes and layered flavors - nothing boring or simple about this girl.

Linguine with Lemon and Cream
Cuisine At Home, October 2006 issue

8 slices prosciutto or ham, cut crosswise into strips
1 cup chicken or vegetable broth

1/2 cup heavy cream
1/4 cup fresh lemon juice
4 tsp. lemon zest, minced 
freshly ground black pepper to taste

1/2 lb. dry linguine

1 cup Parmigiano-Reggiano, grated

Saute prosciutto in melted butter in a large saute pan over medium heat.  Add broth and cook 1 minute.

Stir in cream, lemon juice and zest.  Reduce heat to low and cook for 2 minutes, then season with pepper.  Keep the sauce covered and warm while cooking the pasta.

Prepare linguine according to package directions.  Drain; transfer to the pan with the sauce and stir over medium heat to incorporate.

Off heat, stir in cheese; transfer to a serving platter.

Garnish with additional lemon zest.

Suzie's Pumpkin Bread

I needed some cheering up today. Almost a year has gone by since we have seen our son, daughter-in-law and granddaughter.  It was Thanksgiving last year when spent a very memorable long weekend with the three of them and they announced they were having twins.

We miss them so much and look forward to the day we can see their entire, newly expanded family.  Our son sent us photos of the kids at their pumpkin patch festival they went to last weekend.  They are getting so much bigger and it just reminds me of how fast our two girls have grown up.  I remember taking them to their first pumpkin patch with their Papa.

Big sister and new little brother.

Big sister and new little sister.

I needed to do something to take up my time and keep my mind off all these beautiful blessings of ours that are growing older right before our eyes. Baking was going to be my plan of attack to help pass the time today.

I received this pumpkin bread recipe about 20 years ago from a lady I worked with.  Back in the day I worked the retail world for awhile to earn some extra money, as my future husband and I were just starting out.  It was an upscale boutique and the manager's name was Susan.  She always made trays and trays of these to set out every holiday season.  It made the husbands very happy (and occupied them) as their ladies spent a whole lot of money in one afternoon.  We even had a few celebrities shop there and they also loved these breads.

Find the largest bowl you have.

Lined up for some love'n.

Once I tried these little pieces of heaven, I could not stop eating them through my work schedule.  I think I gained 5 pounds that month - not a good thing when you are trying to portray a high-end image in their clothing...just as well, since I wasn't a fashion design major anyway.  I brought loaves of these to everyone last Thanksgiving. Friends and family all devoured these - especially our granddaughter, she loves Nana Suzie's Pumpking Bread.

Suzie's Pumpkin Bread

(7) cups All Purpose Flour
(6) cups White Granulated Sugar
4 tsp. Baking Soda
4 tsp. Pumpkin Pie Spice
(2) cups Canola or Vegetable Oil
6 Eggs
1-1/3 cup Water
(1) 29 ounce Canned Pumpkin (like used for pumpkin pies)

Preheat oven to 350 degrees.

Get the largest bowl you can possible find - this makes a huge amount of batter for 14 mini loaves or 6 regular loaf size pans.

Spray your loaf pans with non-stick cooking spray (spray bottom and sides of pans).

Mix all wet ingredients well with hand held mixer.  In a separate bowl mix and blend all the dry ingredients.  Add one cup of the flour mixture at a time to the wet mixture, making sure that it is well blended after each cup has been added.

Pour 1 cup of the batter mixture in each mini-loaf pan.  (I bake 7 loaves at a time for even baking and let them bake on a large sheet pan for easy transportation to and from the oven).

Bake 45-60 minutes.