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Traditions Are Everything | Thanksgiving 2022

 

pumpkin scones

chocolate caramel shortbread

the original post says these are a close homemade attempt at a twix bar.
i don't know...yet...

but i really, really am going to try these.
as seen here at bakers royale.
enjoy!

graham fun

this is such a simple sweet treat i am almost embarassed to post it.
but this family loves when they are prepared, so i want to share with you.


you start with about a dozen of these.

a sweet treat must always have butter and brown sugar...

and never forget semi sweet and white chocolate chips...


with the finishing touch being toasted pecans...yum!



and ta=dah! simple, sweet graham breakaways...!

graham breakaways::

12 honey grahams, broken in half (24 squares)

1/2 cup butter

3/4 cup packed brown sugar

1 cup semi-sweet chocolate chips or chunks (i also added some white)

1/2 cup pecans, chopped

oven: 350

arrange graham squares in single layer in 15x10x1-inch baking pan.

place butter and sugar in medium saucepan. bring to boil on medium heat; cook 2 min. pour over grahams; immediately spread to completely cover grahams.

bake 6-8 minutes, or until sugar mixture is lightly browned and bubbly. sprinkle with chocolate chunks. bake an additional 1-2 min or until chocolate is melted. remove from oven; immediately spread chocolate over grahams. sprinkle with pecans; press lightly into chocolate with back of spoon. cool completely before breaking into squares to serve.

variations:

not a pecan fan? try topping with peanuts or crushed butterfingers...or come up with any combination. be sure to let me know what you tried.

have a fabulous thursday!

in the kitchen

every year my sister and i attend a scrap retreat in our local mountains. not only is it a wonderful, wonderful time to spend with her...but we get to scrap to our hearts content, sleep when we want, and eat fabulous food. every time now the chef has served these fabulous cranberry chocolate chip cookies. and every year i have failed to get the recipe. but recently on the back of a craisins package i saw a recipe for oatmeal cranberry white chocolate chunk cookies.
so...here's my take on them...

the original recipe calls only for butter. now trust me, i am a true butter lover. not usually a fan of shortening (save for pie crust), but i wanted these cookies to really stand up and have some height. so, i gave it a try.

i can always detect cinnamon in the cookies we have devoured at retreat. so that became an addition to this recipe. let's see how it goes.

i used white chocolate chips. thinking i would prefer chunks. but not living anywhere near a gourmet or higher end food shop, i just went for what the grocer offered. just thinking i would prefer a bigger bite of chocolate...i'm just sayin'.

the final result...yum-o! might need a smidge more cinnamon. and will also have to experiment with butter alone...they may be a little too high. but i'm really not complaining...really.

oatmeal cranberry white chocolate chunk cookies (ala moi)

1/2 cup butter

1/3 cup shortening

2 eggs

1 1/2 cup old-fashioned oats

1 1/2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 6 ounce package craisins

2/3 cup white chocolate chips

oven:: 375

Beat butter, shortening and sugar together until light and fluffy.

Add eggs, mixing well.

Combine oats, flour, baking soda, salt and cinnamon in seperate mixing bowl. Add to butter mixture in several additions, mixing well after each addition.

Stir in craisins and white chocolate chips.

Scoop onto greased cookie sheets. Bake 10 minutes.

Makes about 2 1/2 dozen.

enjoy!

stopping for snacks

we have been making these granola bars for many, many years. my kids love them gone. (it is personally fulfilling to know what makes my kids happy, especially if i can bake it). i make it a point to keep the ingredients always in the pantry. when i remember, i add protein powder to the mix to pump up the protein aspect of the treat.

chewy granola bars

1 cup brown sugar

2/3 cup peanut butter (we are peanut butter snobs here and make our own)

1/2 cup honey

1/2 cup melted butter

2 teaspoons vanilla

mix the above in a big bowl...then add:

3 cups old fashion oats

1/2 cup coconut

1/2 cup sunflower seeds

1/3 cup wheat germ (make sure you get the kind that is refrigerated)

2 teaspoons sesame seeds

1 cup chocolate chips

stir well.

then press into a greased 15x10 sheet pan.

bake 20 minutes @ 350.

cut while still warm, then cool before serving.

enjoy!

another recipe.

okay...another oldie but a goodie recipe. this one is popular for most of our special occassions here around the block. and thanksgiving is no less an important reason to bring it out yet again. broccoli dip has been around our family for almost as long as we have been a little family...anyway, it is always requested and mutually enjoyed. hope you like too.

broccoli dip
1 cup chopped broccoli
1 cup sour cream1 cup mayo
2 T chopped green onions
2 T chopped fresh parsley
1/2 t dill week
1/4 t salt
1/8 garlic powder
mix all ingredients in large bowl, blending well. cover, and refrigerate at least 2 hours to blend flavors.
i make french bread. slice and toast under broiler and use slices as dippers. yum! it is also popular as a dip for the turkey around the left over table. enjoy!

cranberry chutney

came across this recipe a few years back and it is a wonderful compliment to roast turkey. recipe compliments of sunset magazine. my dad keeps all the november and december issues going back years and years. always makes for a good read.

baked cranberry-ginger chutney
1. sort 1 package (12 oz.) fresh or thawed frozen cranberries, discarding any bruised or decayed fruit. rinse and drain berries.
2. in an 8 or 9- inch square baking dish, mix cranberries, 1 cup sugar, 1/3 cup cider vinegar, 2 tablespoons chopped fresh ginger, 5 whole cloves and 1 cinnamon stick.
3. bake, uncovered, in a 350 oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, 50-60 minues. lift out and discard cloves and
cinnamon, if desired. serve warm or cool.
note: you can make this sauce up to 1 week ahead; cover and chill.


so do you have a very special thanksgiving recipe you bring out this time of year? would love to have you share.

have a great day!