Cranberries For Thanksgiving

When I was a child my mother would buy cranberries sauce and serve it for thanksgiving and we knew no better but to enjoy but now....

 Wow Wee! Now I make it homemade.

12 oz bag fresh cranberries
   
3/4 cup orange juice
   
1 cup sugar

2 oz rum

Place all the ingredients in a sauce pan and cook on medium high for 15 minutes or until most of the liquid has reduced, stirring occasionally. You’ll hear the cranberries popping don’t worry that’s what you want them to do. Remove from heat and serve hot or cold

Chive and Garlic Mashed Potatoes

Who don't love mashed potatoes and gravy...? Well! not too many folk I know. I got a good recipe for those potatoes and a great recipe for cajun gravy to put on top.


4 to 6 pounds potatoes, cleaned and peeled

salt and black pepper to your taste

1 cup heavy cream

1/2 stick butter

4 cloves garlic, lightly crushed

3 sprigs fresh thyme

2 tablespoons chopped chives

cut potatoes into a large pot, cover them with cold water, and add  salt.

bring to a boil and simmer until the potatoes are fork tender in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm Whip with a hand mixer

Stir in the warm cream a bit at a time into the mashed potatoes. mix well. Season with salt and pepper and gently fold in the chives. Serve hot.

Popeye's famous Cajun gravy is no exception. Serve it over mashed potatoes, dirty rice, or chicken and you'll get that wonderful taste right at home.

Cajun Gravy

1 tablespoon vegetable oil

1 chicken gizzard

2 tablespoons minced green bell pepper

1/4 cup ground beef

1/4 cup ground pork

2 cups water

1 can (14-ounce) beef broth

2 tablespoons cornstarch

1 tablespoon all-purpose flour

2 teaspoons milk

2 teaspoons distilled white vinegar

1 teaspoon granulated sugar

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 dash dried parsley flakes


Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.

Combine ground beef and ground pork. Mix with your hands until well mixed.

Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.

Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.

Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.

Read more at http://www.recipelion.com

Snicker Cookies

Snicker Cookies are great for Halloween fun and when your kids bring home candy look in their bags and find some snickers candy and make some great cookies.

1 3/4 cup all purpose flour

1/2 cup sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup butter

1/2 cup creamy peanut butter or peanuts butter with peanuts

1/4 cup honey

1 Tbsp. milk

24 miniature snickers

Combine flour, sugar, baking soda and salt. Cut in butter and peanut butter until mixture resembles coarse crumbs. Beat in honey and milk until well combined. Mold roughly 1 tablespoon of dough around candy. Place on cookie sheet, Bake 12 – 15 minutes at 350 degrees.

Makes 24

Popcorn Balls

When I was growing up Mrs Pearl made the best popcorn balls in the whole world it was like magic how  she make the popcorn stay together? Silly me laughing out loudly at my self.

2 c. brown sugar or white sugar

2/3 c. white corn syrup

2/3 c. water

1/2 lb. butter

1 1/2 tsp. salt

1 1/2 tsp. vanilla Or maple Favoring or both

1/2 cup toasted peanuts

Cook all ingredients until the mixture forms a soft ball in cold water.Add vanilla and peanuts pour over popped popcorn.

Wait until cool and form into balls as big as you want.