From Grandmother’s Kitchen: Pecan Pie

The holidays have always been a favorite time of year around my house. Not because of presents, but the time spent in the kitchen sharing memories as we bake. At the end of October, the cookbooks fly off the shelves as everyone searches for new recipes to try during the coming weeks. Pies, cakes, candy, and rolls. No matter how many new ones we add, there is always room for the familiar and beloved recipes of yesteryear from Mom’s and Grandma’s kitchen.

One of my favorites is Pecan Pie. Not too sweet. Just ooey gooey goodness. Did I tell you it’s great with a piping-hot cup of coffee? Yummy.

pecan-pie inspired prompts gail johnson

Click to Tweet: There is always room for the familiar and beloved recipes of yesteryear. #recipes #holidays

Pecan Pie

Preheat oven to 325 degrees

1 cup sugar
1 cup Karo syrup
4 eggs
1 tablespoon of vanilla
½ stick of butter, room temperature
1 cup chopped pecans
1 tablespoon of flour
2-9 inch regular shells

In a large bowl mix sugar, syrup, beaten eggs, vanilla, and butter. Add flour and pecans. Pour into piecrusts. Bake for 1 hour or until firm on top. Let cool before slicing. 🙂 Enjoy

Now, it’s your turn. What are your favorite holiday memories? Do you have a favorite recipe book? Feel free to share in the comments.

Happy Thanksgiving!

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From My Grandmother’s Kitchen: Mamaw’s Chocolate Pie

By Jennifer Hallmark

Mamaw’s chocolate pie. Rich, creamy filling in a flaky crust with no meringue or whipped topping. No, sir. Mamaw didn’t like meringue. My dad’s parents spent a lot of their life in Arizona before moving back to Alabama to retire. My brother, Jesse Lee Dison III, and I enjoyed visiting my dad’s parents during our teen-age years, a time to get out of the house.

When Mamaw passed in 2010, my brother, living in Alaska, could not make the trip. But he had a way to honor our grandmother. He wrote a tribute which he had me place in a stand-up photo frame and asked my mom to bake a chocolate pie. We set them in the funeral parlor, a fitting acknowledgement of her love and cooking skills…

Here’s what Jesse wrote:

Since I could not attend I wanted to have something there that meant a lot to me when I think of Mamaw.  Now chocolate pie may seem like an odd thing, but every time we would get together that was one thing that I knew she would have and what I looked forward to.  Without the whipped cream! Whenever I see a chocolate pie, it reminds me of her and I know that they won’t be as good as hers. Just a very special memory to me.

Most of my memories of her would range from her being mean, not letting me answer the phone when my girlfriend was calling (had to climb through a window to grab the phone), to her relationship with Papaw.  I truly believe that strong family trees start at the roots and you learn from what you watch while growing up.  Mamaw and Papaw had that relationship where you know they loved each other and it was passed on although not out loud, but through watching and being around them.

Being in Alaska has been hard since it is so far away.  Holidays are hard because I miss being there with all the family.  When Mamaw would yell “Jesse” and Papaw, my dad and I would holler “yes” at the same time. She would get so mad.  I know when I would call to talk to her and hear everyone in the background it would bring back good memories.  To know that all her children, grandchildren, and great grandchildren have and are raising close strong families in today’s society is a testament to how great Mamaw and Papaw were.

I am saddened by Mamaw’s passing but I know she is where she wants to be now, with my dad and Papaw.  And someday we will all be together.

And I know we will. Here’s her pie recipe. You can always add meringue or whipped topping, of course. 🙂

Click to tweet: Just in time for the holidays. Mamaw’s Chocolate Pie. #InspiredPrompt #food

Mamaw’s Chocolate Pie

3/4 cup sugar
4 tablespoons flour
4 tablespoons cocoa
1/2 teaspoon salt
1 cup milk
3 egg yolks
1 teaspoon vanilla
2 tablespoons butter or margarine

Blend together sugar, flour, cocoa, and salt in a boiler. Add milk. Cook over low heat. Stir constantly util the mixture has thickened. Add a small amount of hot mixture to beaten egg yolks, stirring well. Add to mixture. Cook until it is a thick consistency. Add vanilla and butter or margarine. Pour into baked pie shell. Let cool…

Thanks Giving Tips From The Salvation Army: Serve a Wonderful Thanksgiving Dinner — and Save Money!

Our friend, Nike Chillemi, was kind enough to share this money saving article. It might be June but it’s never too early to start planning for the holidays! 🙂

3 Tips for Keeping Costs Under Control

The Salvation Army works hard to ensure that every dollar you donate is used as efficiently and effectively as possible — Doing the Most Good, for the most people, in the most need. In that spirit, we offer these money-saving tips to help you stretch your own budget this Thanksgiving.

Tip #1: Keep It Simple. Instead of five kinds of pies and a dozen side dishes, trim your Thanksgiving menu down to those favorites everyone loves. Also, choose simpler recipes rather than those requiring the purchase of spices and other ingredients you won’t be likely to use again.

Tip #2: Start Shopping Now. The earlier you shop, the more time you have to take advantage of weekly sale prices and coupons. You can also save money by comparison shopping — visiting different stores, and scooping up the best buys at each.

Tip #3: Use Natural Decor. Look to nature, and save on store-bought Thanksgiving decorations. Bring the beauty of the season indoors with your own display of autumn leaves, pine cones, acorns, and other natural elements.

For more information on the Salvation Army:
THE SALVATION ARMY
GREATER NEW YORK DIVISION
120 W. 14th Street
New York, NY 10011
(212) 337-7339
www.SalvationArmyNY.org


Nike Chillemi

Like so many writers, I started writing at a very young age. I still have the Crayola, fully illustrated book I penned (colored might be more accurate) as a little girl about my then totally off-the-chart love of horses. Today, you might call me a crime fictionista. My passion is crime fiction. I like my bad guys really bad and my good guys smarter and better.

I write hard-boiled detective novels with a soul. My detectives, both male and female, are jump into the fray, tough, shoot it up types. Yet, they’re all vulnerable. They’re not so hard-boiled they couldn’t be actual people.

I’m the founding board member of the Grace Awards and its Chair, a reader’s choice awards for excellence in Christian fiction. I writes book reviews for The Christian Pulse online magazine. I was an Inspy Awards 2010 judge in the Suspense/Thriller/Mystery category, a judge in the 2011, 2012, 2013, and 2014 Carol Awards in the suspense, mystery, and romantic suspense categories, and a judge in the Eric Hoffer Awards in 2012, 2013, and 2014.

My four novel Sanctuary Point series, set in the mid-1940s, has won awards and garnered critical acclaim. My new contemporary whodunit, HARMFUL INTENT released in the spring of 2014 under the auspices of her own publishing company, Crime Fictionista Press became a best seller in Amazon’s private investigator category, won the Grace Award 2014,  and has also garnered critical acclaim.

I’m a member of American Christian Fiction Writers (ACFW) and Christian Indie Novelists (CHIN).

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Thanksgiving Cheeseball

by Harriet E. Michael

Thanksgiving! So many thoughts come to mind with that word—pilgrims, Indians, harvest, fields of cornstalks against a blue sky, frost on the pumpkins, crunchy leaves, crisp air—and of course, food!thanksgiving-pic

Others are writing about various Thanksgiving food items, but I wanted to add one of my favorite side dishes, or perhaps it might be served as an hors d’oeuvre .

I found this recipe a few years ago, and fell in love with both the taste and the appearance of it. I have made it every year since and I also serve it at Thanksgiving related functions. Hope you enjoy it as much as I do!

Turkey Cheeseball*

2 pkgs. (8 oz.) cream cheese, at room temperature
2 cups shredded white cheddar cheese (about 8 oz.)
¼ cup buttermilk
1 Tbs lemon juice
1 tsp Worcestershire sauce
½ tsp paprika
¼ tsp garlic salt
¼ tsp pepper
1/3 tsp minced red pepper
2 scallions, finely chopped
¼ cup finely chopped fresh parsley
2 Tbs chopped fresh dill

Garnishes

Cucumbers, carrots, broccoli, cauliflower, peppers, sugar snap peas, apples or other fruits or vegetables arranged to look like a turkey tail, beak, and legs. 2 cloves for eyes (see picture)

  • Line 6” diameter bowl with enough plastic wrap to overhang the sides by 4” In a separate bowl, on medium-low speed, beat cream cheese, buttermilk, lemon juice. Worcestershire, paprika, garlic salt, and pepper until blended. With a spoon, stir in red peppers, scallions, parsley, and dill. Spoon into lined bowl. Cover with overhanging wrap; refrigerate at least 3 hours.
  • Garnish to look like a turkey. (see picture)cheese-ball-2
*Recipe reprinted from Woman's World magazine, 12/2/2013 issue.

Writing Prompt: Give one of your favorite Thanksgiving foods or decorating ideas.

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An Alabama-Inspired Thanksgiving

img_20141012_173651690By Jennifer Hallmark

Thanksgiving Day will soon arrive. I’ll wake early, eat a bowl of Cheerios and savor my morning cup of tea. As I hold the steaming mug, I’ll find comfort in its warmth and the sweetness of the honey-laced liquid inside. But only for a moment. Soon, thirty to forty people will crowd inside our home and there’s still much to do.

I’ll prepare part of the food on Wednesday. It releases some of the stress and flurry from this day and gives me more time to relax, be thankful, and maybe watch part of the early football game. But this morning, we’ll finish cooking. The savory smell of baked turkey permeates the air. It will soon be joined by cornbread dressing, pinto beans, sweet potato casserole, and yeast rolls. My husband, Danny, always makes the dressing, a recipe passed down from his mother. I scurry and pour the sweet tea in our three-gallon beverage dispenser. I’ll make a gallon of unsweetened tea but hardly anyone will drink it with the well-sugared kind around. We work as a team, making sure everything is just right.

thanksgiving-231781_960_720Around noon, we usually finish the last-second tasks and sit for a moment to eat a turkey sandwich. Around two o’clock in the afternoon, my husband and I will open our home to a hodgepodge of family, friends, and a few others who have nowhere to go. Everyone is welcome at our annual Thanksgiving feast.

By one o’clock, a few of the family has already arrived. Danny’s sister will open the front door and shout, “knock-knock” and I know the fun has begun. Each person arrives with different delectable dishes of food and we arrange them the best we can on the kitchen counters and stove top.

Football is still on the television but no one’s really watching as people drift from room to room. Handshakes and hugs abound as many catch up on old times. The garage doors have been shut and the space has been transformed into a dining room/fellowship hall. Large tables are set up for the adults. A special kids table, complete with coloring books and crayons sits by its side.

Mamaw Avon’s Pink StuffAt the appointed time, we all squeeze into the kitchen where my son or daughter will welcome everyone. One of the grandchildren will say “grace” before the long line forms to tackle the cafeteria-style selection of meats, vegetables, and casseroles that take up every inch of available space on the counters. Everyone loads their Chinet plates to the brim, grabs the plastic flatware and napkins and hunts a place to sit.

In the garage, large tables of sweet delights line one wall and hold twenty or more desserts, many new recipes that someone wanted to test on the crowd. Last year, I tried two pie recipes but neither turned out. I was teased over my pie “soup”. This year, I’ll stick with a cake and maybe some cookies. 🙂

800px-Pumpkin_Pie

Not my pie…

Before the afternoon is over, everyone will have eaten more than enough and recipes will have been swapped. Some will be scouring the day’s newspaper, planning to brave the crowds and start their Christmas shopping later in the evening. As a few linger behind to help me and Danny clean up, my heart swells with gratitude. I wouldn’t trade our Thanksgiving for anything.

For the next few days, we’ll munch on leftovers and when we warm our plate in the microwave, the fragrance of Thanksgiving will return. I’ll sit in the recliner and sip another cup of tea, content.

And thankful.


Someone usually makes a macaroni casserole at Thanksgiving. Here’s the recipe for you to try…

Macaroni Casserole

8 oz. package elbow noodles
1 jar chopped pimentos, drained and dried
1 jar sliced mushrooms, drained and dried
1 can cream of mushroom soup
1 lb. Kraft American Cheese, grated (set one cup aside)
1 cup mayonnaise
¼ cup chopped onion

Cook noodles; drain and place in large bowl. Grate cheese and set aside 1 cup. Stir together noodles, pimentos, mushrooms, soup, cheese (minus the cup), mayonnaise and onion. Bake 20 minutes at 350 degrees. Remove and sprinkle remaining cup of cheese over top. Bake 10 more minutes.


Writing Prompt: I pulled the spice cake from the oven. The aroma of nutmeg and cinnamon flowed through the house and set my stomach to rumbling. As I started to carry the heavenly confection across the kitchen…

Happy_Thanksgiving_sign


Jennifer Hallmark writes southern fiction and fantasy. Jennifer’s website and blog she co-founded focus on her books, love of the South, and helping writers.

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