We have so much to be thankful for. I know this is after the fact
however, I’m am still thinking of the good times I had over the weekend with family and others. Of course, we had turkey and Swedish meatballs on Thursday at Frances’ house and on Sunday at my house we had more turkey, also duck and chicken. For lunch later deer sausage was added to the leftovers. As you can see we are not vegetarians, although there was plenty in that category also. Instead of passing the food at the table, the meat and vegetables were set on the counter and the salads on a table and all filed through buffet style. The gravy was put in a slow cooker and was plugged in so it stayed hot during the whole meal. When all was said and done there was very little leftover as all were comfortable going in the kitchen for second or third helpings.
Liana was barely in the door before asking Leah what kind of craft they would be doing this time. Don’t know where they found what they needed but soon after the meal they were busy crafting, this time making an Indian head dress and a tree ornament. For the feathers they drew around their hands and cut the image out of different colored paper. The tree ornament was made by stringing empty thread spools on a ribbon and decorating to look like a snowman. A thread spool was also used to make a small arrangement for artificial flowers and sprig of pine. We like to encourage using their imagination and it is fun to see what they can come up with.
From now on we will be busy with Christmas preparations. This year Ruth said she won’t be making a lot of goodies as they are flying home. We’re just glad they make the effort to be here. Granddaughter Sarah has some vacation time and will be coming from Sweden for two weeks. We never seem to be able to get them all together any more, however, we will still have about 35, more or less of my children, grandchildren and great-grandchildren on the 26th.
If you have favorite holiday recipes you would like to share bring them to the News office and I will be glad to include them at some time.
Salted Peanut Chews
Base
l package yellow cake mix
1/3 cup margarine or butter, softened
l egg
3 cups miniature marshmallows
Topping:
2/3 cup corn syrup
l (10 oz.) package peanut butter chips
1/4 cup margarine or butter
2 cups rice cereal
2 teaspoons vanilla
2 cup salted peanuts
Heat oven to 350º. Combine cake mix, 1/3 cup margarine and egg at low speed until crumbly. Press in bottom ungreased 13×9 inch pan. Bake at 350º for 12 to 18 minutes or until light golden brown.
Remove pan from oven, immediately sprinkle with marshmallows. Return to oven; bake additional 1 to 2 minutes or until marshmallows just begin to puff. Cool.
In large saucepan, combine corn syrup, 1/4 cup margarine, vanilla and chips; heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat, stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm. Cut into bars. Store in covered container. 48 bars.
Raspberry Almonettes
l cup butter, softened
2 cups sugar 1 (8 oz.) package cream
2 eggs
l cup canola oil
2 tablespoons almond extract
4 1/2 cups all-purpose flour
l teaspoon salt
l teaspoons baking powder
1/4 cup sliced almonds, finely chopped
Filling:
1 (8 oz.) package cream cheese
1/2 cup powdered sugar
l tablespoon almond extract
1/4 cup red raspberry preserves
Preheat oven to 350º. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
Shape dough into l inch balls; press one side into almonds. Place 2 inches apart on ungreased baking sheets, almond side up. Flatten to 1/4 inch thickness with bottom of a glass.
Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely.
For filling: beat cream cheese, powdered sugar and extract until smooth. Place rounded teaspoonfuls of filling on bottom of half of the cookies. Make an indentation in center of each; fill with 1/4 teaspoon preserves. Cover with remaining cookies. Store in an airtight container in the refrigerator. Makes about 3 1/2 dozen
No Bones Chicken Wing Dip
l package (8 oz.) cream cheese, softened
2 cups (16 ounces) sour cream
l cup blue cheese salad dressing
1/2 cup buffalo wing sauce
1/2 cup shredded cooked chicken
2 cups (8 ounces) provolone cheese
Baby carrots, celery ribs and crackers
Preheat oven to 350º. In a large bowl, beat cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in the chicken and provolone cheese.
Transfer to a greased 2 quart baking dish. Cover and bake for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers.
