Southern Trooper

Submitted by Christi

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.

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

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

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


In a large bowl place pumpkin and beat with spoon to soften. Gradually add 1/4 cup of the evaporated milk, stirring until well blended with the pumpkin. Then add remaining evaporated milk and the rest of the ingredients except for pie crust and 2 tablespoons sugar and beat until blended.Transfer to a 4-quart crockpot coated with nonstick cooking spray. Cover crockpot and cook on LOW for 6-7 hours, until pudding is set when lightly touched with finger.

Meanwhile, preheat oven to 375 degrees F. Unfold refrigerated pie crust (or make your own crust1) and let stand at room temperature for 20 minutes. Gently roll out crust on lightly floured surface until slightly thinner. Using cookie cutter (try turkeys, leaves, pumpkins!) cut out small cutouts. Place on ungreased cookie sheet and sprinkle with sugar.

Bake crust cutouts at 375 degrees F for 8-9 minutes, until cutouts are light golden brown. Remove from cookie sheet and cool on wire rack. Serve pudding warm or cool, garnished with a pie crust cutout to ‘fake’ pumpkin pie! Or you can crumble up purchased sugar cookies or shortbread and sprinkle those on top of the pudding, so each bite tastes just like real pumpkin pie. Oh, and whipped cream is necessary too. Serves 8

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.


15 Responses to “Southern Trooper”

  1. Carol @ Old Glory Cottage Says:

    That rose is gorgeous! I also have a Knockout rosebush and I love it. I’ve got three rosebushes blooming right now, and that shouldn’t be happening! We still haven’t had a hard frost. Very unusual, and I’m enjoying it!
    Thanks for the info on the Ft. Hood families. I appreciate how you always include a link to help others in your posts. You’re an angel!
    Happy Rednesday!

  2. Ebie Says:

    Lovely captured roses, and its water drops!

    Happy OW!

  3. RobinW Says:

    What a beautiful rose. We’ve had enough hard frosts here to make everything turn brown and die back. Good for you to still have a season where your roses are blooming.
    Thanks for all the other info. And the recipes look fabulous!

  4. sonia/miss bloomers Says:

    What a pretty red rose..mine are blooming again for the last time before the frost is due. How kind and thoughtful of you to include the information about the Ft. Hood families and ways to help and send love and support. I am a military brat and know they will appreciate everyones kindness and support in this time of loss. What a pretty and thoughtful post! Thanks, Miss Bloomers/Sonia

  5. luna miranda Says:

    your first photo is poetic—a rose ready to unfold. simply beautiful.

  6. SueLovesCherries Says:

    I think that’s the worst thing about winter – no flowers! I haven’t actually seen any of the knock-outs yet, but yours looks wonderful!

  7. Diann @ The Thrifty Groove Says:

    That rose is just beautiful!

    Thanks for posting about Ft. Hood. Blogging is a great way to get the word out!

  8. Mary Says:

    Christi, your post is wonderful…of course, I love the red rose…I still have roses blooming as well…I never tire of them. Your photos capture this sweet little rose’s beauty.

    Thank you for sharing the links to help victims at Fort Hood. I believe that this is a critical time for them, not only that they have lost loved ones, but because they need to know we care about them, and that we appreciate and support their bravery during this war time. I will be praying that an angel appears for that soldier that needs a job, and I’ll pray that his wife returns to him…he needs her support now…I pray she’ll turn around and go home.

    Bless you, Christi…your blog is beautiful, as always!


  9. Sandi Says:

    Hi Christi,
    Your red rose bud is so pretty with its little sparkles! Happy REDnesday!


  10. Eileen Says:

    Beautiful rose!
    Great recipes!
    And thanks for posting about Fort Hood, I have a box here being filled by family members and will send it out this weekend.
    All the best,

  11. Elly Says:

    Hi Carol! Your rose looks so pretty, here in the Netherlands it’s rainy and cold and the roses doens’t blossom anymore.
    Happy Rednesday!

  12. Southern Trooper Simple Pie Says:

    […] is the original post:  Southern Trooper By admin | category: easy pie | tags: crockpot, crockpot-pumpkin, first-recipe, great-one, […]

  13. April Says:

    I love your roses! They are beautiful! My daughter bought me a rose bush and it’s so special to me, very sentimental. I haven’t planted it in the ground yet because we still haven’t decided if we are going to move yet or not (in the future) and I want to take it with me if we move. Can I cut off a stem or branch, if I do plant it now, and get it to re-root so that I can plant it at the new house (if and when we move)?

  14. Myrna Says:

    Beautiful rose pic, I love the raindrops!

  15. Christi from Charm & Grace Says:

    When I rounded the corner of my driveway this morning, I noticed I still have several blooms on my knockout rose and even a few buds. The temps got down to a few degrees above freezing this week, but it’s still going strong.

    Beautiful pics!

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