A Southern Life

My sweet niece, Taylor, sent me some pics of her family’s home with their Christmas decorations.  Taylor is the oldest daughter of my little sister, Linda and her husband, Mark. Their beautiful younger daughter is Brenden.

I wanted to share a few of the pictures that they sent. There will be more to come from my mother and my sisters and even from me as the magical Christmas season unfolds!

My nieces, Taylor and Brenden if front of their home

The kitchen and breakfast area

The dining area

The living room, looking in from the dining area

The master bedroom

The office

My sister and her husband Mark built this house five years ago. Mark is the pastor of Wickline United Methodist Church in Midwest City, Oklahoma. Every year, they open their home to the members of their church for a holiday open house. This year, the “shut-ins” are getting to get out and take a tour of lights and visit my sister’s home as well as other homes that are on their open house tour.

Today’s Lagniappe: Linda’s Holiday Chicken Casserole
This recipe was given to me by my sister Linda (including her notes). YUM!

Stew 4 chicken breast ( I usually do 5) reserve broth
Combine ½ cup melter butter
seasoning packet from stuffing mix
2 Stove Top Stuffing mix ( I use wild rice)
Combine 2 cups sour cream
2 cans cream of chicken (or mushroom) soup
1 ½ cups broth

In 9 X 13 dish:

1. put layer of crumb mixture
2. chicken
3. liquid mixture
4. remaining crumbs
5. top with slivered almonds  (don’t add until ready to cook, if your freezing)

Bake at 350 for 30 minutes

Time for Deck the Halls with Thoughts From Over The Rainbow! – Every Tuesday

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

Merry Met Monday and Creative Monday!

Metamorphosis Monday with Between Naps on the Porch

Creative Monday with It's So Very Cheri

At our home, we generally wait a little later to decorate for Christmas. However, my mother and my nephew have already gotten off to a good start transforming their homes into Christmas wonderlands! Don’t you just love it when that happens? There is still some left to do but here is where they are so far.

Okay, so here is what is going on at Mama’s house:

The Christmas tree is up, lit and ready for decoration.

The kitchen window is full of snowmen (and women)!

Swarovski crystal

I love the Swarovski. My husband, Joe and I started the collection for my mother and have added to it through the years. The little crystal Santa has blue eyes!

Mama got these just this year. Aren't the globes with the poinsettias beautiful?

A wreath on the front door with pretty red lights and a pretty red bow.

Okay, now on to my nephew, Bryan and his lovely wife Shara. They live near Washington D. C. You might never imagine my nephew, the Marine (inactive) being a gourmet cook with musical talent (I taught him when he was a toddler) also has other talents. He makes his own wine and beer and is really good at it. Quite the renaissance man! They haven’t done their tree yet. This is what they have done so far:

I like that he sent me this picture of a unique wine rack that has been decorated for Christmas. This was a shower gift to Bryan and Shara from my husband and me.

The stockings, next to the pictures of the doggies, Buddy and Buster.

A cute little reindeer adorns a side table.

And, Frosty greets you as you start your climb up the stairs.

I’ll be bringing you more pics from my family’s decorations and mine as well throughout December. What a fun time it is.

If you have a Magnolia tree, or there is one in the neighborhood that you neighbors would not mind you borrowing from, make this pretty Magnolia Wreath as described on Southern Living online.

I remember my music teacher in high school, Betty Woods, saying what a special time of year this is and that we should take time to notice how the starts were brigher and the air was crisp and the whole earth celebrates. She probably wondered why she bothered telling this to a bunch of crazy teenagers, but all of these years later, I still remember and love to go outside in December and see that what she said is true!

Today’s Lagniappe:  Christmas Cookie Cocktail
From the Biltmore Estate – Yummy!

1. Drizzle chocolate sauce on a chilled martini glass.
2. Add 2 oz. White Godiva Vodka, 2 oz. Bailey’s Irish Cream, 1/2 oz. Peppermint Schnapps and 1/2 oz. half and half
3. Garnish with a miniature candy cane or chocolate shavings.

Join Chari at Happy to Design forSunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and Red Writing for Twelve Weeks of Christmas. Enjoy your Sunday!

What is the significance of the Christmas tree to Christians?

• The shape is a triangle – signifying the trinity and pointing up to God.
• Evergreen – eternal life
• The needles grow upward like hands praising God.

What a lovely tradition the Christmas tree is!

One of my favorite posts it from last year between Thanksgiving and Christmas. This was my 2nd blog post and it was really short and simple. From December 18, 2008:

Magical Times

The time between Thanksgiving and Christmas is a magical time. It is when we turn our thoughts from our everyday lives and reflect on our blessings. It is when we make an effort to spend time with friends and family. It is when we decorate our homes with trees and lights and ribbons. It is when we become like children again believing in wonderful things, like, God as the Christ child, peace on earth, love for one another and hope. It truly is a time that we should keep in our hearts year round.

Back in my single days, I decorated with pink a lot. The comforter on my bed was pink floral, my couch was a peachy pink and white stripe, I had art that was framed with pink mats. I was and am a girly girl. These days, I don’t impose so much femininity on my dear husband. However, I do still like to have some pink around!

Pink Dishes!

Some of my favorite dishes – pink and white with pink floral salad plates.

I’ll be using these dishes this weekend to have a break between the fall colors and the Christmas colors. I actually used to decorate my Christmas tree with pink as well, but now we do more traditional colors.

Happy Pink Saturday! Thanks to Beverly at How Sweet the Sound for hosting Pink Saturday.

Today’s Lagniappe:  Cranberry Spinach Salad
Something light after the filling Thanksgiving meal but still with a holiday favorite – cranberries!

• 1 (6 ounce) package fresh baby spinach
• 1/2 cup chopped pecans, toasted
• 1/2 cup dried cranberries
• 1/3 cup olive or vegetable oil
• 3 tablespoons sugar
• 2 tablespoons red wine or balsamic vinegar
• 1 tablespoon sour cream
• 1/2 teaspoon Dijon mustard

In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.

Happy Thanksgiving to everyone from A Southern Life. Hope you have all had a wonderful holiday and the weekend  will be peaceful and joyful!

We have had so much fun here with all of the family. My sisters and I enjoyed singing together with my mother.

My sisters Linda and Tammy and my niece Brenden

My other niece Taylor and Mama

Brenden with Thanksgiving buffet.

Today’s Lagniappe:  Black Friday Cocktail
Something to enjoy after a day of shopping (in the stores or online) and my contribution to Foodie Friday.

Add 2 shot glasses of vodka
Add 1 shot of vanilla vodka
Add ½ shot of Crème de Cacao
Add 1 tablespoon of chocolate syrup
Add ½ oz. of half and half
Shake ingredients in a cocktail shaker with ice. Strain into chilled martini glass.

With Designs by Gollum

On Thanksgiving eve, my mother and I did a lot of cooking so we could have as much done ahead of time as possible. After that was done, the rest of the family began to arrive. We prepared chili and all the fixins for everyone to have as they arrived. Easy and delicious and now we are read for the big day!

Chili buffet

Piping hot!

A Happy Thanksgiving to all of you from A Southern Life!

Visit Between Naps on the Porch to see all of the great tablescapes this week!

Today’s Lagniappe: Red Pepper Straws
Something easy and delicious from Country Living

1 shallot, finely chopped
2/3 cup chopped marinated roasted red pepper
1 tablespoon olive oil
1 1/3 cup grated Parmigiano-Reggiano, plus more for sprinkling
2 sheets thawed frozen puff pastry

Well, I think we are almost ready. The table is set, the turkey is thawing, the house is clean and Mama is here and we will be spending the day Wednesday cooking and making the final preparations. The rest of the family will arrive late on Wednesday and we will start the party!

I am so thankful to get to spend Thanksgiving with my family this year. The past couple of years, my husband and I have not been able to make it to the big family parties but this year, it is coming to us!

Even the sky is joining in the preparations by inspiring us with it’s beautiful color.

a beautiful red sunset.

We have pilgrams and turkeys.

Pumkins aplenty.

The big table is ready

Even the outdoor table gets decorated with red!

I saw this Thanksgiving poem and liked it:

More Than A DayAs Thanksgiving Day rolls around,
It brings up some facts, quite profound.
We may think that we’re poor,
Feel like bums, insecure,
But in truth, our riches astound.We have friends and family we love;
We have guidance from heaven above.
We have so much more
Than they sell in a store,
We’re wealthy, when push comes to shove.So add up your blessings, I say;
Make Thanksgiving last more than a day.
Enjoy what you’ve got;
Realize it’s a lot,
And you’ll make all your cares go away.

By Karl Fuchs

Okay, I’m going back to enjoy visiting with Mama! See y’all for Tablescape Thursday!

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

Today’s Lagniappe: Crockpot Artichoke Spinach Dip
Something to enjoy while the turkey is cooking.

* 1-1/2 cups frozen cut leaf spinach
* 14 oz. can marinated or plain artichoke hearts, drained and chopped
* 1/2 cup purchased Alfredo sauce
* 1/2 cup mayonnaise
* 1/4 tsp. salt
* 1/8 tsp. pepper
* 1-1/2 cups shredded Havarti cheese
* 1 (8-ounce) package cream cheese, cubed
* 1 (6-ounce) can crabmeat, drained, if desired

Thaw spinach and drain well, pressing to remove water. Chop spinach and combine with rest of ingredients in a 2 quart slow cooker. Cover and cook on low setting for 2-3 hours. Serve with crackers, toasted French bread, carrot sticks, and celery sticks. Serves 8

Isn't he handsome?

It’s almost here! Whatever you are doing for Thanksgiving, I hope you will have a wonderful time and will make time to truly be thankful for all of your blessings.

Here are a few tips from A Southern Life for Thanksgiving:

1. Make as much as you can ahead of time. It will save you a lot of time on the big day. Use that time to enjoy your friends and family. If you are on your own on Thanksgiving – treat yourself to something special!

2. Set a beautiful table. It takes little effort and is a delight to the eyes. Don’t know how? Here are the basics:

For a basic setting with a knife, a fork and a spoon: The knife and spoon go on the right side of the plate. The knife is next to the plate with the blade facing the plate. The spoon is to the right of the knife. The fork goes to the left of the plate and the napkin to the left of the fork. The glass goes on the right side of the plate at the top, near the tip of the knife.

All those other forks and plates and glasses, etc. Come back Wednesday night for more on that. Oh, and by the way, the plate and utensils should be about an inch from the edge of the table. You don’t need a ruler, just use your thumb! Measure the distance from the tip of your thumb to the thumb knuckle. That is usually about an inch and it is a ruler you always have with you!

3.  Light some candles. Instant ambiance!

4. Take time to savor the moment and see your blessings. I’ll never forget Thanksgiving 1992. My father was very ill with cancer. I remember on the Friday after Thanksgiving, we were all in my parents living room. We had a football game on TV (Oklahoma vs. Nebraska) and a fire in the fireplace.

I remember watching my dad. He was looking around the room. His gaze lingered on each person in the room as we watched the game or visited or played a game. With each gaze, he would smile as if recalling a good memory. I remember at the time thinking that he was “memorizing” everyone in the room. He died early the next morning.

What I learned from that: Look around at your family and friends. Remember the good things and savor them.

Today’s Lagniappe:  Andouille Bread Pudding
This recipe is from one of my Emeril Lagasse cookbooks and can also be found at emerils.com. I have made this for Thanksgiving in the past and it is a big hit. Something different for your holiday menu. Andouille is a spicy smoked pork sausage.

• 1 tablespoon unsalted butter
• 2 tablespoons vegetable oil
• 1 pound andouille sausage, chopped
• 2 cups chopped yellow onions
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped garlic
• 5 large eggs
• 1 cup heavy cream
• 3 cups milk
• 8 ounces grated white Cheddar cheese
• 1 tablespoon finely chopped green onions (green part only)
• 8 cups 1-inch cubes white bread

Preheat the oven to 375°F. Grease a 2-quart rectangular baking dish with the butter.

Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring for 3 minutes. Add the onions, celery, salt, and black pepper. Cook, stirring until the vegetables are soft, 2 to 3 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and let cool.

Combine the eggs, cream, and milk in a large mixing bowl and whisk to blend well. Fold in the sausage mixture, cheese, and green onions. Add the bread cubes, pushing them into the sausage mixture.

Pour into the prepared baking dish. Bake until the top is golden brown, about 45 minutes. Remove from the oven and let rest for 5 minutes before serving.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday

I can’t believe that it is really almost here! What a wonderful holiday Thanksgiving is. What a blessing it is for our nation to set aside a day to give thanks.

In preparation, we have seen this:

The dining table

Go to this:

Pretty close to just how I want it!

And lots of Thanksgiving-y touches added to the house:

Today, I decorated the table on the back porch. It was a beautiful 67 degree day here. The high on Thanksgiving is supposed to be 50, which of course, is quite a bit cooler, but I wanted to create a place where my family and guests could enjoy the outdoors if they just want to.

It gets really cool here at night, but if anyone is game, I added an oil lantern and there are also twinkle lights on the porch rail.

Of course, my doves that are always on the backporch had to make an appearance.

Now, I just need the guests and the food and it will be a great time!

This is my entry today in Susan’s Metamorphosis Monday

Metamorphosis Monday

Wishing everyone a wonderful beginning to this holiday week!

Today’s Lagniappe: Lowell Inn Crescent Rolls
We always have these delicious rolls at Thanksgiving. While they did not originate in the South (the Lowell Inn is in Minnesota), we have made them our Southern family’s tradition. This recipe came from my mother’s 1956 Betty Crocker cookbook. This year my little sister, Linda is bringing them.

3/4 c  warm water
1/2 c  sugar
2 eggs
4 c  sifted flour
2 pk active dry yeast
1 ts salt
1/2 c  soft shortening

Dissolve yeast in warm water.

Stir in sugar, salt, eggs andshortening and 2 cups of flour.

Add rest of flour, mix until smooth.
Scrape dough from sides of bowl; cover with damp cloth.

Let rise until double (1 1/2 hours).

Shape as crescents by dividing dough into 3 equal parts.

Roll each part into a 12″ circle (1/4″ thick). Spread with soft butter.

Cut into 12 pie-shaped pieces.

Beginning at rounded edge roll up.

Place on pan, point underneath.  Cover.

Letrise until double (1 hour). Brush with butter.

Bake at 400o for 12 -15 minutes, until golden brown.

Join Chari at Happy to Design for Sunday favorites and Charlotte and Ginger at Blogger Spirit for Spiritual Sunday and Red Writing for Twelve Weeks of Christmas. Enjoy your Sunday!

First, the favorite past post from May 26, 2009:

Sunday Favorite

They are growing so fast!

Not much room for mom now.

Ready for their closeup.

Looking out.

They are a singing trio.

3 peas in a pod.

Their eyes are open.

They keep mom on her toes.

Daddy too.

Here is dad keeping watch from a nearby tree.

Spiritual Sunday

Seeing those pictures again, made me think of the old hymn, His Eye is On the Sparrow. This beautiful hymn has an interesting story. Here is the story from CyberHymnal.

Early in the spring of 1905, my hus­band and I were so­journ­ing in El­mi­ra, New York. We con­tract­ed a deep friend­ship for a cou­ple by the name of Mr. and Mrs. Doo­lit­tle—true saints of God. Mrs. Doo­lit­tle had been bed­rid­den for nigh twen­ty years. Her hus­band was an in­cur­a­ble crip­ple who had to pro­pel him­self to and from his bus­i­ness in a wheel chair. De­spite their af­flict­ions, they lived hap­py Christ­ian lives, bring­ing in­spir­a­tion and com­fort to all who knew them. One day while we were vi­sit­ing with the Doo­lit­tles, my hus­band com­ment­ed on their bright hope­ful­ness and asked them for the se­cret of it. Mrs. Doo­lit­tle’s re­ply was sim­ple: “His eye is on the spar­row, and I know He watch­es me.” The beau­ty of this sim­ple ex­press­ion of bound­less faith gripped the hearts and fired the imag­in­a­tion of Dr. Mar­tin and me. The hymn “His Eye Is on the Spar­row” was the out­come of that ex­per­i­ence.

Civilla Martin

And the words to that beautiful Hymn:

Why should I feel discouraged, why should the shadows come,
Why should my heart be lonely, and long for heaven and home,
When Jesus is my portion? My constant friend is He:
His eye is on the sparrow, and I know He watches me;
His eye is on the sparrow, and I know He watches me.

Refrain

I sing because I’m happy,
I sing because I’m free,
For His eye is on the sparrow,
And I know He watches me.

“Let not your heart be troubled,” His tender word I hear,
And resting on His goodness, I lose my doubts and fears;
Though by the path He leadeth, but one step I may see;
His eye is on the sparrow, and I know He watches me;
His eye is on the sparrow, and I know He watches me.

Refrain

Whenever I am tempted, whenever clouds arise,
When songs give place to sighing, when hope within me dies,
I draw the closer to Him, from care He sets me free;
His eye is on the sparrow, and I know He watches me;
His eye is on the sparrow, and I know He watches me.

Refrain

What a beautiful story and a wonderful hymn!

Twelve Weeks of Christmas

Wreaths!

Also today, I’m joining Red Writing for the first time for the Twelve Weeks of Christmas. This week, she is celebrating wreaths. When I saw this, one of my first thoughts was about the great pinecone wreaths that my sister, Tammy makes.

I think that this is the perfect excuse to take a nice walk in the woods (or your backyard) to gather some pinecones! Here are instructions for making this kind of wreath from Martha Stewart.

Happy Sunday!

Today’s Lagniappe: Banana Split Pie

Step 1:
2 cups vanilla wafer crumbs
1 stick melted butter
Mix and pat into 9″ x 13″ pan

Step 2:
1 stick melted butter
2 cups confectioners’ sugar
8 oz. cream cheese, softened
Mix well and spread on crumb crust

Step 3:
1 small instant vanilla pudding (mixed by pkg. directions)
Spread on top of Step 2.

Top with sliced bananas, 1 can crushed pineapple, drained, then spread 1 8
oz. Cool Whip on top. You can drizzle with chocolate syrup, sprinkle with
coconut and chopped maraschino cherries, nuts.

Early in the spring of 1905, my hus­band and I were so­journ­ing in El­mi­ra, New York. We con­tract­ed a deep friend­ship for a cou­ple by the name of Mr. and Mrs. Doo­lit­tle—true saints of God. Mrs. Doo­lit­tle had been bed­rid­den for nigh twen­ty years. Her hus­band was an in­cur­a­ble crip­ple who had to pro­pel him­self to and from his bus­i­ness in a wheel chair. De­spite their af­flict­ions, they lived hap­py Christ­ian lives, bring­ing in­spir­a­tion and com­fort to all who knew them. One day while we were vi­sit­ing with the Doo­lit­tles, my hus­band com­ment­ed on their bright hope­ful­ness and asked them for the se­cret of it. Mrs. Doo­lit­tle’s re­ply was sim­ple: “His eye is on the spar­row, and I know He watch­es me.” The beau­ty of this sim­ple ex­press­ion of bound­less faith gripped the hearts and fired the imag­in­a­tion of Dr. Mar­tin and me. The hymn “His Eye Is on the Spar­row” was the out­come of that ex­per­i­ence.

Civilla Martin

Thanksgiving is almost here and my family is coming to visit! I am so excited and am really looking forward to it. There is sooooo much to do. When things get hectic it is so nice to enjoy the everyday things. Okay, so, I am a very blessed girl. here it is . . . my wonderful husband brings me coffee in bed every morning in my favorite cup.

My favorite cup.

It is pretty worn now and this is my second cup like this. It has a peachy pink rose on both sides. That is my favorite pink of everyday and I am sharing it for Pink Saturday with Beverly at How Sweet the Sound.

Pink Saturday

It used to have a lovely pink flower on the inside of the cup. that is completely worn off now. Even the handle has a pretty touch of pink on the top.

You may think the picture is blurry, but the top of the handle is pretty worn. We use our china around our home! At some point, I’ll have to see about replacing this one.

The light is different in the pic above but I wanted to show you another picture so you could see again the wonderful shape of the handle and the cute little feet on this wonderful cup.

This cup is from the Allyn Nelson Collection of fine bone china, made in England. It is a wonderful way for me to start every day! And, thank you to my wonderful husband for bringing me coffee in this wonderful cup each morning.

Today’s Lagniappe: New Orleans Cafe Au Lait
We always drink coffee with chicory. It is our favorite and a wonderful way to start the day. This recipe is for coffee with chicory mixed with milk like you would fine at Cafe du Monde in New Orleans.

With Designs by Gollum

Many years ago, I lived in Fort Worth, Texas. A fabulous place to live. After Fort Worth, I moved to Las Colinas, Texas which is between Fort Worth and Dallas.

While I was living in Fort Worth, I worked for a while doing computer work for Travis Avenue Baptist Church. Those were great times. The ladies on the staff that I worked with were so great. I’ll never forget JoAnn Morgan who was the anchor of the staff and was just as sweet and crazy as they came. She would wear two different shoes to work sometimes. One of the funniest things she did was put a post it note on her shirt pointing to where she had spilled something at lunch that said something about knowing that the spill was there and that she meant it to be there. Just a great group of people!

Today, I’m posting a couple of recipes from the 1989 Travis Avenue Cookbook.

The first recipe is from LaNell Doyle. LaNell was on the staff and was great fun. She would bring this dish to pot lucks in her blue and white casserole (she insisted that it be served in a blue and white casserole) and it was always delicious and so much better because she is such a great person. This would be a great addition to any Thanksgiving table.

Lanelle’s Corn Casserole

2 can cream-style corn
2/3 cup cornmeal
2egg
6 tablespoons oil
1 can green chilies
2 cups grated cheddar cheese
1/2 teaspoon garlic or onion salt (or both)

Mix all ingredients together and bake at 375 for 45 minutes until firm in center. Serves 8 (can be halved for 4 servings).

This next recipe is also from the cookbook and is, of course, a Thanksgiving classic with a twist. Green Bean Casserole that is just the best. It has a little better flavor than most I’ve tried.

Trav Ave. Green Bean Casserole

2 cans green beans, drained OR 1 lb. fresh green beans cooked
1 can cream of mushroom soup (the bechamel of the South)
1/2 lb. pkg. Old English cheese
1 large can mushrooms or 1/2 carton fresh mushrooms
1 green pepper, chopped
1 small jar pimentos
Crushed Ritz crackers or 1 can French-fried onions (I use the onions)

Saute mushrooms, green peppers and pimento in butter. Heat mushroom soup and cheese together until cheese is melted. Add to sauteed mixture. put beans in a 7 1/2 X 12 inch Pyrex baking dish. Pour sauce over top. Place crushed Ritz crackers or 1 can French-fried onions on top. Heat in a moderate oven until browned and bubbly.

Hope you try one of these recipes for your own Thanksgiving dinner!

Today’s Lagniappe:  Volera’s Pralines
Another great member on the staff at Travis Avenue was Volera Kirkpatrick.  She made these divine pralines. They are kind of thin and just fabulous. Volera was an artist. I’ll never forget her telling me that she didn’t understand people who purchased art to match the colors in there living rooms instead of just good art that they loved. Words from a true lady or art!

3 cups sugar
1 cup pecans
1 tablespoon butter
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla

Cook to a soft ball stage slowly. It will turn a nice brownish color. Add the pecans, return to the fire and cook to soft ball stage again. Cool slightly, add vanilla. Beat until thick, drop on waxed paper. It will spread and make thin candy.

Note: These are the directions straight from the cookbook. The do require you to be somewhat intuitive, but they really do make great pralines.

Its’ a Thanksgiving preview for Tablescape Thursday!

So, I got everthing out and went for a preview of the Thanksgiving table. Why do a preview? This is a good chance to make sure you have everything. All the butter knives all the salad plates, napkins, candles. I did find a couple of things that I need to check on. I will need more candles and I need to do a little more ironing on the napkins. I also went ahead and got out serving pieces to make sure they are all clean and ready to go.

Looks good so far. I may turn up the lights a little or add more candles.

All the pieces are here for the place settings.

I like the centerpiece

I may add some fall leaves down the table.

I just love the look of crystal sparkling in the candlelight.

Pretty close to just how I want it!

I can’t wait for all the family to arrive. I love making things look nice for them. Thanksgiving is such a wonderful holiday.

As I was running errands today, I ran into so many friends who are struggling during this recession. I am so grateful for friends and my prayer is that we all have a wonderful Thanksgiving and can have just a little bit of time to forget our troubles and be thankful for our blessings, however smal they may seem. I’ll have to say, my heart is breaking over so many people who are just really experiencing tough times. If it is you that is experiencing a tough time, please know that I care and am praying for our nation and for everyone who is facing trying times.

Have a great Tablescape Thursday and check out everyone who has made something beautiful today!

Today’s Lagniappe: Thanksgiving Potatoes
This is a recipe from one of my favorite cookbooks The Silver Palate. I have made this many times and it is always a hit and tastes delicious!

This one red rose bush is still hanging in there and producing some blooms. This is my knock-out rose bush. It is really a trooper. So glad I planted this one.

A sweet red rose bud.

It has been dark and dreary here today, so that had to be taken with a flash. Hang on little roses, it is supposed to be sunny tomorrow!

A "mature" bloom

Like so many things, this rose is so pretty as it matures 🙂

It is always inspiring to me to see those last blooms that tough it out until the very last. I do still have zinnias blooming that I showed you last week.

A few notes:

What you can do for the victims of the terrible shooting at Fort Hood:

Christmas donations for Fort Hood Victims

1) We are hoping to make Christmas a bit brighter for the families and injured heroes who were involved in the Fort Hood tragedy a few weeks back. For this Christmas initiative, we are collecting monetary donations, gift cards, new stuffed animals, and letters/notes of encouragement. These donations may be sent to:

Soldiers’ Angels
Fort Hood Support
4408 PanAm Expressway
San Antonio, TX 78218

Please make sure to make a note that your donation is marked for Fort Hood.

If you would like to make a monetary donation, you may also follow the “Donate” link on the Soldiers Angels homepage. To make sure that your donation goes specifically to this project, please type in ‘For Fort Hood’ in the comment box that pops up when entering your donation.

Also, another urgent need:

Support/encouragement for a soldier who is currently looking for work as he is having a tough time of it.  This soldier was deployed until February 2009 when he then returned home due to injuries he received in Iraq.  His injuries consist of TBI post-concussive syndrome, hearing loss, knee injuries, and back injuries.  To make his situation worse, he is also separated from his wife.

This soldier lives in Titus, Alabama, so if there are any Angels in that area that may be able to help this soldier out with some job leads that would be awesome. If you know of any job leads, please let me know and I will forward the information christi@asouthernlife.com.

Hope you are all having a WONDERFUL pre-Thanksgiving week!

Today’s Lagniappe: Easy Pumpkin Pie with Shortbread Crust and Crockpot Pumpkin Pie
This first recipe is a great one that was in the November issue of Martha Stewart Home. Check out the Martha Stewart web site for this and some other great Thanksgiving pie recipes

Easy Pumpkin Pie with Shortbread Crust

Makes one 9-inch pie.

• 1 can (15 ounces) solid-pack pumpkin
• 1 cup heavy cream
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 large eggs, lightly beaten
• Press-In Shortbread Pie Crust
• Whipped cream, for serving (optional)

1. Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared piecrust.
2. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. (Pie can be refrigerated for up to 2 days.) Serve chilled, topped with whipped cream if desired.

Press in Shortbread Crust

Makes one 9-inch crust.

• 2 ounces (4 tablespoons) unsalted butter, softened
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 teaspoon coarse salt

1. Stir together butter and sugar in a medium bowl. Stir in yolk. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 375 degrees.
2. Bake, rotating halfway through, just until crust turns golden brown, 20 to 22 minutes. Let cool in dish on a wire rack.

And then something to add to Debbie’s Crockpot Wednesday

Crockpot Pumpkin Pie

• 15 oz. can solid pack pumpkin
• 12 oz. can evaporated milk
• 3/4 cup brown sugar
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 eggs, beaten
• 2 Tbsp. butter, melted
• 2 tsp. pumpkin pie spice
• 1 pie crust (not placed in pie pan)
• 2 Tbsp. sugar

Preparation:

A little outdoor red for Outdoor Wednesday with A Southern Daydreamer and Rednesday! with It’s a Very Cherry and today’s lagniappe is a great idea for Crockpot Wedneday with Dining with Debbie.

Southern Cranberries? I know, I know, I’ve never seen cranberries grown in the South. However, as so many Americans, we Southerners love cranberries with our Thanksgiving dinner as much as the next family. Not only are they such a beautiful red color, they are also delicious and nutritious!

According to Ocean Spray:

They help cleanse and purify the body. But do you know how? They contain powerful nutrients called proanthocyanidins, thankfully referred to as PACs, which research suggests help keep certain bacteria from sticking inside the body.(1,2) And the PACS in cranberries are different from other fruits, which gives them more “anti-stick” potential. They also have something called antioxidants, like flavonoids and vitamin C, which helps to strengthen the immune system. (3,4) In fact, cranberries have more naturally-occurring antioxidants per gram than most other common fruit.

Cranberries!

So, hooray for cranberries! Here are three recipes with cranberries that I hope you will enjoy.

Orange Cranberry Rolls

1 package (8 oz.) refrigerated crescent dinner rolls
1/4 cup sweetened dried cranberries
1/4 cup finely chopped pecans
1 tablespoon packed brown sugar

Preheat oven to 350°F. Line cookie sheet with  Parchment Paper.

Unroll crescent roll dough on parchment paper to form 12×7-inch rectangle; firmly press perforations to seal. Sprinkle dough evenly with cranberries, pecans and brown sugar. Roll up starting at long side; pinch edge to seal. Cut into 16 pieces. Press slightly to form round shape.

Arrange pieces, cut side up, 2 inches apart on parchment-lined cookie sheet.

Bake 13 to 15 minutes or until golden brown.

Glaze

For glaze; Mix powdered sugar, juice and grated orange peel in small bowl until well blended. Drizzle glaze over warm rolls. Serve immediately.

Makes 16 rolls.

Yummy Cranberry Sauce

* 1 cup water
* 1 cup white sugar
* 1 (12 ounce) package fresh cranberries
* 1 orange, peeled and pureed
* 1 apple – peeled, cored and diced
* 1 pear – peeled, cored and diced
* 1 cup chopped dried mixed fruit
* 1 cup chopped pecans
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

1. In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

And from Ocean Spray

Cranberry Chutney

1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 cup + 2 tablespoons sugar
1/4 cup + 2 tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
dash ground cloves

Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly, about 30 minutes.

Makes about 2 1/2 cups.

Cranberries – so many wonderful ways to enjoy them. More from Ocean Spray about the health benefits of cranberries:

PACS are all-natural components of cranberries that help keep certain bacteria from sticking to the body. Which is a very good thing.  And antioxidants are compounds that reduce free-radical, or oxidative damage. The kind of damage that can lead to chronic diseases like heart disease.  Antioxidants include some vitamins and other natural components of foods, called flavonoids. And, guess what? Cranberries are packed full of all of these! We don’t call it the Wonderberry for nothing.

Today’s Lagniappe:  Cosmopolitan
Some yummy cranberry goodness in a cocktail. Gotta love that!

• 1 (1.5 fluid ounce) jigger vodka
• 1/2 fluid ounce cointreau
• 1 teaspoon fresh lime juice
• 1 1/2 fluid ounces cranberry juice
• 1 twist lime zest, garnish

Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass. Garnish with a lime twist.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday