I hope everyone had a
wonderful Thanksgiving!
If you watched any T.V.
today you saw A LOT of
ads for "Black Friday."
Some stores were opening
this evening! Oh boy.
Well, now that Thanksgiving
is almost over most of us will
start thinking Christmas.
Do you need a gift for someone
special, a neighbor, a coworker
or a family member? If you do,
think small--as in Small Business.
Saturday is Small Business Day.
Take some time to shop local, it
helps the business owner, your
community and who knows you
might end up with a new "favorite"
store. You never know what is
around the corner.
~Keep on Dreaming~
image: Google
Mr. Ken and I would like
to send Happy Thanksgiving
wishes to ALL of you.
May you have a blessed day
full of family, food and fun!
~Keep on Dreaming~
For today's Sunday Savor,
I have another recipe for
the holiday and beyond.
So pull up a chair and
relax.
Spicy Andouille Cornbread
Stuffing
Approx. 5 Cups fresh made
cornbread, crumbled
1 loaf of French Bread loaf,
cubed (about 6 C )
3 large poblano chilies
2 T butter
14 ounces Andouille Sausage,
sliced 1/4-inch thick
1 medium onion, chopped
2-3 stalks of celery, sliced
1 C canned whole kernel
corn, drained
4 cloves garlic minced
2 C 33% less sodium
chicken broth
2 large eggs
Salt and Pepper to taste
Preheat oven to 300 degrees.
On a large, rimmed baking
sheet, spread the cornbread
and french loaf. Bake 25
minutes. Let cool and transfer
to a large bowl.
Char the chilies over a gas
flame or in the oven on broil
until they are blackend and
charred. Place the chilies in
a paper bag and close. allow
to steam for 15 minutes.
Peel and discard the skins,
then chop and set aside.
In a large skillet, melt butter
over medium heat. Add the
sausage and cook about 5
minutes or until browned.
Tranfer to the bread bowl.
In the same skillet add the
chilies, onions, celery, corn,
and garlic.
Reduce heat to medium and
cook, stirring frequently,
about 5 minutes or until onion
is soft. Add to the bread bowl.
In a medium bowl, whisk
together the broth and eggs.
Season with salt and pepper.
Pour over the bread mixture;
toss until coated. Transfer to
a greased 3-quart baking dish.
Bake 35 minutes or until the
top is browned.
Total time: 1 hour 35 minutes/
Serves 10
**I hope you have enjoyed
these recipes for our grocery
ad. If you make any of these
for your holiday meal, let me
know! These three recipes
would be perfect for
Christmas too.
Enjoy!!
~Keep on Dreaming~
For those of you who
like Sweet Potatoes
this recipe is for you.
Mini Sweet Potato Pies
1 9 inch pie refrigerated
pie crust
1 40 oz. can of sweet potatoes,
drained
3/4 C fat-free evaporated milk
2 egg whites
1/4 C sugar
2 T 100 % maple syrup
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup mini marshmallows
Preheat oven 425 degrees.
Cut pie crust into 4 sections
and form each section into a
ball. With a rolling pin, roll
ball out about 1/4-inch
thickness and just large enough
to fit up sides of a 4-inch ramekin dish.Press dough into 4 ramekins
and set aside.
In a blender or food processor,
puree sweet potatoes, milk, egg
whites, sugar, syrup, cinnamon,
nutmeg and cloves until smooth.
Divide mixture into each ramekin
(about 1 cup each).
Bake for 10 minutes. Reduce oven temperature to 300 and continue
to cook for 25-30 minutes, or until mixtures reaches 175 degrees.
Top with marshmallows and cook
an additional 5 minutes or until marshmallows are a light brown
color. Cool to room temperature.
Prep time: 15 minutes/Cook time:
40 minutes/Serves 4
This would be great for a small
group or double the recipe for
a larger group.
~Keep on Dreaming~
As I hinted in the title,
today's recipe is a twist
on Pumpkin.
Pumpkin Crumb Cake
2 15 oz. cans of pumpkin
2/3 C evaporated milk
2 large eggs, slightly beaten
1 C quick oats
1 C packed brown sugar
1 C all-purpose flour
1 C melted butter
Whipped topping--optional
Preheat oven to 350.
Lightly grease a 9-by-13
pan: set aside.
In a large bowl, combine
pumpkin, evaporated milk
and eggs. Pour into prepared
pan.
In a medium bowl, combine
oats, brown sugar and flour.
Stir in melted butter and mix.
Sprinkle over pumpkin filling.
Bake for 50-55 minutes or
until crumbs are golden
brown.
Cool completely.
Serve with topping if desired.
Prep time:15 mins/Cook time:
50-55 mins./Serves 20
I saw this recipe in our grocery
ad for this week. I thought some
of you might like it.
~Keep on Dreaming~
Sunday Savor has
arrived. So pull up
a chair and relax.
Beginning today and
as I post this week, I
will be posting recipes
that can be used for the
Thanksgiving holiday.
Here are two ideas for
using a carton of Butter-
nut Squash Soup.
Squash Cornbread
Prepare and bake a box
of cornbread mix as
label directs, replacing
liquid with an equal
amount of soup. Serves 6
**The cornbread could go
into your stuffing if you
choose.
Squash Mashed Potatoes
Bring four medium Yukon
Gold potatoes (peeled and
cubed) and six cups of water
to boil.
Simmer for 15 minutes or
until tender.
Drain.
Mash with four tablespoons
of butter, one cup of soup
and a half teaspoon of salt.
**This recipe serves 4 so
for Thanksgiving you would
probably need to at least
double the recipe. Maybe
even triple it!
Enjoy!
~Keep on Dreaming~
Here are some Thanksgiving funnies:
Why did the police arrest
the turkey?
(They suspected fowl play.)
What's the most mucical part
of a turkey?
(The Drumstick.)
What happened when the turkey
got into a fight?
(He got the stuffing knocked
out of him.)
What's blue and covered with feathers?
(A turkey holding it's breath.)
What did the turkey say to the turkey
hunter?
(Quack!, Quack!)
Knock, knock!
Who's there?
Harry.
Harry who?
Harry up, I'm hungry!
Knock, knock!
Who's there?
Arthur.
Arthur who?
Arthur any leftovers?
Share these with family and friends. Have fun.
I have one more! (Non Thanksgiving)
How do you make a tissue dance?
(Put a little boogie in it!!!!)
~Keep on Dreaming~
When I was a little girl,
my Mom told me a story
each Fall about Jack Frost.
She would drive down a
particular street that
had a long line of trees
on each side. They
seemed to go on forever.
Her story went something
like this:
Each Fall Jack would get
out his paints and paint
brushes and paint all of
the trees. Some of the
trees would get a lot of
paint and some would get
a little bit at a time.
The time we spent driving
and looking at the trees was
so much fun. Mom was a story
teller. I don't remember if the
story changed from year to year
and it doesn't really matter
because it was our tradition.
I will tell you that Jack made
a return later when the trees
were frosty.
The pictures you have looked
at were taken here on our
street, in a couple of parks and
as we were driving around
our neighborhood.
I love the pic above. It was
taken at the park underneath
a tree. I like all the different
colors.
These two were taken at
Shawnee Mission Park--
near the lake.
We are losing leaves fast and
furious now. Mr. Ken and I
spent part of the weekend
finding our yard and deck.
This morning it was 60
degrees and mild. By the
time I left school it was
around 40 ish and drizzle
was falling. The forecast
high tomorrow is supposed
to be 35!
Oh boy!
We have had a beautiful
Fall and I am sad to see
the leaves go but I guess
we must move on.
~Keep on Dreaming~
image: Google
Three weeks from TODAY
is THANKSGIVING!
Can you believe it?
Are you hosting the
big feast this year?
If so, what are you
having?
If not, what will
you be doing for
the holiday?
We will going to
my brother-in-law's
house. He and his
wife have invited
the family to their
house this year.
We will be doing
something a little
different this year,
instead of a big
feast we will be
doing snacks and
finger foods.
Ken and I will have
a smaller dinner
during the holiday
break. Mashed
potatoes here I
come!!!!
~Keep on Dreaming~
Now that Halloween
is over it is time to get
ready for the upcoming
holidays.
Are you ready?
For Tuesday's Tip we
are going to talk a little
about shopping. No not
Black Friday shopping
BUT "prep shopping."
It is suggested by many
that one should begin
stocking the pantry
for holiday staples
NOW.
They are discounted
before or after Halloween.
Items to stock up on
would be:
Flour, sugar, box mixes,
vanilla, nuts and cinnamon.
I would suggest that you
check all of your baking
and cooking supplies
now and replinish if needed.
There is nothing like needing something to bake or cook with
and you don't have it.
Here are some other items
to stock up on:
Gravy, broth, stuffing mix,
canned pumpkin, soup, green
beans and french fried onions.
Also check for discounted
costly cuts of pork or beef
tenderloin and even
prime rib.
Make those plans now...
~Keep on Dreaming~
We have lot's to celebrate
here at Dreaming! First
one: This is my 700th post!
Yes!
Unbelievable--come July of
'14 I will have blogged for 5
years! Holy Moley.
Thanks to all you who
continue to stop by and read
all my silliness. I apprecitate
your friendship ALOT!!!
Who would of thought I could
have come up with that much
talk about?
I so like a good chat though. :)
It has been birthday central
here. I had a birthday on
Friday and what a great day
it was! Ken and I both took
off work and enjoyed a bit of
birthday fun. In the evening
we went to dinner and
celebrated more!
Ken got cupcakes for my
birthday. We have a
SmallCakes store here
in Overland Park. Mine
was Red Velvet and Ken's
was a Chocolate Coffee.
Yum! Yum!
There is a flame on that
cupcake, you just can't see
it!
As part of my birthday we
went to see this last Saturday!
Wicked is AWESOME!!!!
It is the story of Glinda the
Good and the Wicked Witch
of the West. This takes place
before Dorothy arrives.
If you haven't seen this
production GO see it. Treat
yourself, you won't be sorry.
The scenes and costumes are
OUT OF THIS WORLD!!!!
I told you we had some
celebrating going on here.
~Keep on Dreaming~
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