Down Home Kitchen

   As you can tell this is all that’s left of my pecan pie……..I know that if I get a taste of it I will have to eat one………maybe two pieces….

There’s another story to this as well………….the evening I was baking the pies……….sad but true,……..I dropped one as I was taking it out of the oven…….right in the floor………so, I only had one left……..talking about a few choice words……..I was so mad……….and my feelings were hurt……because my spouse laughed at me………….then I was really mad…… 

Well, as you can tell ………there was plenty of food…..  ….front and center was my dressing……..right next to it on the right sliced turkey and then just to the right of the turkey, Mom’s sliced ham……..above the dressing…….is green onions…..the creamed potatoes and to the right of them is the sweet potatoes, topped with melted, marshmallows……….over on the left is some dishes that my sister left covered that she brought, they kept getting cold for some reason………..Above the potatoes were her deviled eggs and banana pudding, which you can’t see, because they are covered…….too………. she was supposed to bring a fruit salad, which she forgot……..

Oh I kept my giblet gravy on the stove……..since there wasn’t enough room for it on the table and was able to re-heat it ever so often and keep it warm…… 

Hope all of you had a wonderful and safe Thanksgiving…….

6 to 8 bananas, peeled & sliced

2 pkgs. vanilla wafers

2 pkgs. instant vanilla pudding & pie filling

6 c. milk

In mixing bowl empty a pkg. of pudding mix, add 3 c. milk and beat on low speed with electric mixer till thickens. In lg. bowl place layer of wafers, sliced bananas & pudding, repeat till pudding is gone. Mix second pkg. of pudding mix, with last of milk and repeat layers, till all pudding mix is gone. Crush remaining wafers, garnish top with sliced bananas and sprinkle with crushed wafers. Serve fresh or chill for later.

I’ve started thinking about my grocery list for Thanksgiving.  How about you all?  I already have the turkey and just need to get the rest of the fixings.  Guess I’ll make my homemade pecan pies again this year, my spouse said he wants one.  I was seriously thinking of being lazy this year, but it looks like I’ve started something that I can’t change, unless some one else can do it better………either way, I’ve got to do the cooking again and will be plenty exhausted when it’s over.

Have you ever had a disaster happen to your cooking on a holiday?  If so, tell me about it and I will be glad to print it, with your link.

It seems that I’ve gotten too lazy to cook good pastry’s anymore.  I use the easy way out and make what ever I absolutely have to.  I know my spouse loves good desserts and I should try to make him more of them than I do, but there’s only two of us and if I make it the way I’m used to, then there’s too much for us to eat and a lot left over.

I just use a cake mix and pre-made icing these days, to make him a cake.  I made him a German Chocolate cake a few months ago, and he ate like a pig.  It’s one of the cakes his deceased wife made for him when she was alive.  I know mine wasn’t as good as hers’ but that’s ok, because I’m not in competition, with her memory.

If I make a pie, I use already made crusts and pie filling if it’s fruit pies.  I do actually make the filling for my pecan pies, each year for the holidays.

The banana pudding is made with instant vanilla pudding/pie filling, bananas and vanilla wafers in layers.  It turns out great and everyone loves it.  Personally, I don’t like cooked pudding anyway.

I love something easy to make especially when I need it fast before guests arrive.  This one is very easy and it’s light, with lots of flavor, along with being cool.  I’m sure you’ll enjoy it on these hot summer days, we’ve been having.

1 round angel food cake
1(8oz)tub whip topping
1/4 c. Coco Real cram of coconut
1 1/2 c flaked coconut
3 lg. box fresh strawberries
juice of 1 lemon
1 1/2 packets of sweetner
optional: fresh flowers for garnish

Take a serrated knife, cut cake into 3 layers. Mix whip topping with Coco Real. Put bottom layer of cake on cake plate or serving dish, spread layer with whip topping, sprinkle with coconut, put middle layer on top and repeat. Add last layer, use remaining topping, ice cake & coat sides and top with coconut. Refrigerate till ready to serve.

Clean berries, cut into slices, pour lemon juice over and sprinkle with sweetner, then toss. Decorate cake when ready to serve.

Serve cake and berries for a fresh dessert.

If you are looking for that special cookie recipe to share during the
holidays, this is the one we make on Christmas Eve to enjoy everything.

TEQUILA COOKIES

1 cup of dark brown sugar
1 cup (2 sticks) butter
1 cup of granulated sugar
4 large eggs
2 cups of dried fruit, such as dried cranberries or raisins
1 tsp baking soda
1 tsp salt
1 tsp fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all-purpose flour
1 bottle Jose Cuervo Tequila (silver or gold, as desired)

Sample the Cuervo to check quality.

Take a large bowl, check the Cuervo again, to be sure it is of the highest
quality, pour one level cup and drink. Turn on the electric mixer. Beat one
cup of butter in a large fluffy bowl.

Add one teaspoon of sugar. Beat again. At this point it’s best to make sure
the Cuervo is still OK, try another cup just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in
the cup of dried fruit. Pick the frigging fruit off floor.

Mix on the turner. If the fried druit gets stuck in the beaterers just pry
it loose with a drewscriver.

Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Check the Jose Cuervo.

Now shift the lemon juice and strain your nuts. Add one table. Add a spoon
of sugar, or somefink. Whatever you can find.

Grease the oven. Turn the cake tin 360 degrees and try not to fall over.
Don’t forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and make
sure to put the stove in the dishwasher.

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