Perfect Turkey Gravy

An easy and homemade rich taste doesn't get any better than this.

1 package of Turkey Gravy Mix (McCormick)

1 tablespoons flour

1 1/2 cups cold water

1/2 cup turkey pan drippings or turkey broth

1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)

Picture McCormick

Recipe McCormick

Yum

Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

I love pumpkin and I love chocolate! What a perfect combo.

Find this recipe on my new blog 

Little Cypress Lodge 

https://littlecypresslodge.blogspot.com/2024/10/pumpkin-chocolate-swirl-cake-with.html

Halloween Pillows

 

Whether you are planning on having guests or just sprucing up your space for the spooky holiday, this Welcome My Pretties Decorative Pillow adds the perfect spirited touch! Fit for anywhere in the home, this fun cotton pillow gives your home instant Halloween charm.

See Here 

Welcome to Lush Decor. Here are a few pillows to help give your home that Halloween charm.

Show off your ghoulish side when you style our graphic Swarm Of Bats Decorative Pillow. This velvet pillow is printed with a swarm of flying bats to get your home into the Halloween spirit. The fringe edge adds extra pizzazz for your home.

See Here

Add some fun and festivity to your home this Halloween with this adorably decorated Halloween Heroes Decorative Pillow. The whimsical design is printed with embroidered text, adding a bit of texture to the look. 

See Here

This site contains ad links, meaning I may receive a small commission if you buy something. These are items I would personally purchase myself or have already purchased. Simplified.Purposeful.Life only promotes items that I Love. As an Amazon Associate, I earn from qualifying purchases.

Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes & Other Recipes

 

Recipe: Sweet Potato Casserole with Marshmallows, Pecans, and Cornflakes

We elevated this classic Thanksgiving staple by adding cornflakes, pecans, and marshmallows. It's the perfect fall side dish.

Looking for some special dishes for Thanksgiving dinner? Here is a collection from Southern Living Recipes.

Recipe: Macaroni Pudding

This easy side dish fulfills our cheesiest dreams. We describe it as a "richer, creamier" version of our traditional mac and cheese.

Recipe: Southern-Style Collard Greens

These Southern-style greens may take a few hours to simmer, but the wait will be well worth it. Time, plus the addition of bacon, makes for a bold, smoky flavor.

I always find it fun to add a new dish to the traditional dishes that I normally serve for the holidays.

Recipe: Sweet Potato Rolls with Cane Syrup Glaze

Rolls are always a hit on any spread, and these buttery and warm rolls are simply irresistible.

Recipe: Classic Parmesan Scalloped Potatoes

When you're tired of mashed potatoes, try this delicious layered potato dish.

Thanksgiving wishes to you and your family.

Thanksgiving Tables

 

Happy Thanksgiving Everyone

If you are like me, I always think about my Thanksgiving table last. Dinner and the recipes come first, getting the house clean, then I look at the table and cringe. How do I make this look special?

Here are some beautiful ideas I came across.

Above blue and earth tones by 

thefebruaryfox.com

More blue and earth tones, by 

Blonde_Mountain _Design

Simple and inspiring by 

hellolovelystudio.com

Country setting by 

Melissa Stotmeister Petrow

White pumpkins, olive branches, and hydrangeas by 

lifeonsummerhill.com

Simple and natural by 

bhg.com

Adding purple by 

theturquoisehome.com

Fall Leaves by 

theresejacintodesign.blogspot.com

Coastal by 

artsychicksrule.com

Enjoy your day no matter how big or small.

blessings,

Pumpkin Fluff Dip

 

My sister-in-law Dawn shared this recipe with me. She was making it for a party as she was describing it to me, she kept saying it's like pumpkin crack. It's addicting. I laughed and said you gotta share this recipe with me. Pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and butterscotch schnapps. Well, I do have to agree it does sound addicting.

1 (15 ounce) can solid pumpkin 

1 (5 ounce) package instant vanilla pudding mix

 1(16 ounce) container frozen whipped topping, thawed

 1 tsp pumpkin pie spice 

1 tsp pure vanilla extract

 1 Tbs butterscotch schnapps 

Mix all together, dust the top with a sprinkle of nutmeg.

 Great for dipping with ginger snaps, vanilla wafers or slices of apples.

Recipe by Dawn Bass

Photo Credit Kraft Canada

Pumpkin Pecan Muffins

 

Enjoy one of these hearty jumbo muffins with pumpkin pie spice flavors and a crumbly nut topping.

2-1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup packed brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, room temperature

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1/2 cup chopped pecans

topping:

1/3 cup packed brown sugar

1/3 cup finely chopped pecans

1/4 cup all-purpose flour

1/4 cup cold butter, cubed

In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.

In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.

Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Recipe by Taste of Home here

Yum

Caramel Thumbprint Cookies

 

Chewy caramel is one of my all-time favorite Fall flavors, so when I found this recipe I knew I had to make them. The cookie dough has the nutrition form almond meal. What is almond meal, you ask, see below.

2 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp almond extract

1 1/2 cup almond meal

20 pieces (Werther’s Original) Chewy Caramels

Preheat oven to 325F. Line 2 baking sheets with parchment.

Combine flour, baking powder, baking soda and salt in a bowl

In the bowl of an electric mixer, cream butter with brown sugar until light and fluffy about 2 minutes.

Add in egg and almond extract and beat to combine.

Add in almond meal and stir.

Gradually add in dry ingredients and mix on low until evenly combined.

Form a ball with about 2 tablespoons of dough. Place on cookie sheet and flatten slightly with finger tips. Repeat with remaining dough.

Using the tip of your thumb, make a hole as deep as you can in each dough ball without poking through the bottom.

Bake almond cookies for 10 minutes, then remove from oven.

Meanwhile, unwrap the caramel’s and cut each one in half.

Place 1/2 caramel piece into each of the formed thumb prints. Return almond cookies to oven immediately and bake until caramels have melted and cookies are golden around the edges, about another 5 minutes.

Transfer to a resting rack and let cool for 10 minutes.


Makes: 36 servings
Prep Time: 20 minutes
Cook Time: 15 minutes

Recipe Werther's Here

Photo Credit Here

For an easier recipe - Pillsbury Recipe Here

What is almond meal?

https://www.thespruceeats.com/fresh-homemade-almond-meal-1451204

Yum

Chocolate-Pecan Pies Mini

 

Looking for big flavor in a small bite? Mini Chocolate-Pecan Pies that you make in a muffin pan. Serve at parties, brunches, or dessert bars. These will be on my holiday list.

1 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

¾ cup granulated sugar

¾ cup dark corn syrup

¼ cup packed light brown sugar

¼ cup unsalted butter, melted

1 ½ teaspoons vanilla extract

¾ teaspoon kosher salt

3 large eggs, beaten

2 cups pecan halves, chopped

¼ cup semisweet chocolate chips

Preheat oven to 350°F. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut piecrusts into 12 circles, rerolling scraps as needed. Press 1 circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides. Fold and crimp edges. Freeze 30 minutes.

Meanwhile, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt in a large bowl until well combined. Whisk in eggs.

Remove pan from freezer. Sprinkle pecans into piecrusts (about 2 tablespoons each). Carefully pour pie filling over pecans (about 3 tablespoons per piecrust).

Bake pies in preheated oven until filling is set and crusts are golden brown, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Using a small knife or offset spatula, remove pies from pan. Transfer to a wire rack; cool completely, about 1 hour.

Place chocolate in a microwavable bowl; microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Drizzle melted chocolate over pies. Serve, or let chocolate cool completely.

A Southern Living Recipe found here

Yum

Cinnamon-Apple Pies Mini

 

Favorite seasonal pies just went mini. This cute Cinnamon Apple Pie is loaded with flavor. Place on a platter or a 3-tier serving tray. This recipe makes 12 mini pies. 

¼ cup unsalted butter

11 cups chopped (about ½-inch pieces), unpeeled Granny Smith apples (about 5 large apples)

1 cup packed light brown sugar

3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons ground cinnamon

1 teaspoon kosher salt

2 ½ tablespoons cornstarch

2 ½ tablespoons cold water

2 ½ (14.1-oz. or 15-oz.) pkg. refrigerated piecrusts

All-purpose flour, for work surface

1 large egg, lightly beaten

1 ½ teaspoons turbinado sugar

Preheat oven to 375°F. Melt butter in a large skillet over medium. Add apples, brown sugar, lemon juice, cinnamon, and salt. Cook, stirring often, until apples are just tender, 12 to 14 minutes. Whisk together cornstarch and water in a small bowl. Stir cornstarch mixture into apples. Cook, stirring constantly, until mixture has thickened and apples are glazed 1 to 2 minutes. Remove from heat, and cool completely about 45 minutes.

Meanwhile, unroll piecrusts on a lightly floured surface. Using a 5-inch round cutter and a 4-inch round cutter, cut crusts into 12 (5-inch) circles and 12 (4-inch) circles, rerolling dough as needed. Place 4-inch circles in 1 layer on a parchment paper-lined baking sheet; chill 15 minutes.

While 4-inch dough circles chill, press 1 (5-inch) circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides.

Spoon filling evenly into each muffin cup (about ⅓ cup each). Cut 1 (4-inch) dough circle into 6 strips (just over ½ inch wide). Arrange strips in a lattice pattern over 1 muffin cup of filling. Trim excess dough, and press edges of lattice to seal. Repeat with remaining 4-inch dough circles and muffin cups. Freeze pan for 30 minutes.

Remove pan from freezer. Brush each piecrust lightly with egg, and sprinkle evenly with turbinado sugar.

Bake in preheated oven until crust is golden brown, 24 to 32 minutes. Transfer pan to a wire rack; cool 15 minutes. Using a small knife or offset spatula, carefully loosen pies; transfer to a wire rack. Serve warm, or cool completely.

A Southern Living Recipe find it here

Picture credit: DAVID MALOSH; PROP STYLING: ROBYN GLASER; FOOD STYLING: MAGGIE RUGGIERO

   

Yum

This site contains ad links which means if you buy something you help support my coffee habit. All of these are items I would personally purchase myself or have already purchased. Poinsettia Drive only promotes items that I Love!!! As an Amazon Associate I earn from qualifying purchases. Prices listed are not in my control and may change after the sale. 

Breakfast Egg Casserole

Perfect for a holiday breakfast or serving a small crowd. Combinations are endless. You pick the cheese, meat, and veggies.

1 loaf white bread, crumbled into 12 x 8 baking dish

Combine

1 can of Cream of Mushroom Soup

2 cups shredded Cheddar Cheese

1 lb. cooked bacon (crumbled) or ham, or sausage

1 dozen eggs

1 soup can of milk

Pour over bread. Leave in the refrigerator overnight. Bake at 350 for 45-60 minutes.

This recipe is a hit! This recipe was given to Linda by a friend and co-worker, Donna Nelson. The first time I was introduced to this recipe was by sweet friend Debbie Hoffmeir. It smelled heavenly. :)

Yum

Cranberry-Apple Granola Muffins

It is like grabbing an apple pie to go with baked in dried cranberries, cinnamon granola, and Pink Lady apples.

1 1/2 cups (about 6 3/8 oz.) all-purpose flour

1/2 cup sweetened dried cranberries

1 1/2 teaspoons baking powder

1 1/2 teaspoons apple pie spice

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup cinnamon granola (such as Nature Valley), divided

3/4 cup unsweetened applesauce

1/2 cup packed light brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

12 (5-inch) parchment paper squares

1 large Pink Lady apple (about 8 oz.), cut into 1/2-inch pieces

1. Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl. Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

2. Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan. 

Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola.

 Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 27 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). 

Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.

Southern Living

SEPTEMBER 2016

Yum

For other dessert recipes 

Butternut Squash Soup with Fontina Cheese Crostini

I'm a fan of butternut squash and here is another way to get this delicious veggie into your Fall & Winter menu. 

Soup:

2 tablespoons butter, at room temperature

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2-inch pieces

3 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)

6 cups low-sodium chicken stock

1/4 cup chopped fresh sage leaves

Kosher salt and freshly ground black pepper

Crostini:

1/2 baguette, sliced diagonally into 1/2-inch thick slices

Extra-virgin olive oil, for drizzling

2 tablespoons chopped fresh sage leaves

1 cup (2 ounces) grated fontina cheese

Kosher salt

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

This recipe is from Giada De Laurentiis

Yum