Grandmother and Granny’s Biscuits

THANKSGIVING is coming.  It will literally be here before we can blink.  I think it comes earlier and earlier every year.  At least that is the way that I feel.  Some people made plans for this year last year and some are making new plans this year and haven’t planned their menu yet.

I had a crazy idea to start a Facebook Group for Thanksgiving ideas and just called it “Talkin’ Turkey”.  I thought it would be fun to talk ideas, fun, kids activities and recipes.  Little did I know when I made the group I would have over 100 women!!!  Who knew?? 🤷🏻‍♀️🤷🏻‍♀️.   It is going to be absolutely amazing.  I have a ton to share and I hope they all enjoy it as much as I have enjoyed getting everything ready!  If you want to join, I would love to have you.  Just drop a comment below and I’ll send you the link.  We start on Monday, November 18th.

I thought I would take just a minute and share one of my favorite memories.  It is really hard to narrow them down but amazing food and family were always the center.  Our family was always in South Carolina for either Thanksgiving or Christmas.  We were always surrounded by Grandparents, Aunts, Uncles, and cousins and nieces and nephews and anyone else that came.  I always say that my Daddy is from the city and Mama is from the country.  The recipes and the cooking are still the same.  Everything made with butter, whole milk, lard, white sugar, brown sugar, buttermilk and TONS OF LOVE!!!

 Granny’s biscuits were perfectly pinched off, rolled out in her hands and flattened by hand and every biscuit was the exact same size.  Grandmother’s biscuits were rolled out with a rolling pin and cut with a biscuit cutter or a tea glass.  Both were amazing and I would give anything to make them the way they did.  It was one of those things that there was never a “real written recipe”.  I would love to have a dozen of each to have on Thanksgiving.

My Mama’s dressing.  Well, let’s just say, I left home at 19 and today I am 51 and I have come close a time or two making dressing that taste like hers but never comes quite close enough.  There is something about the right amount of sage, broth, the bread combination and the right amount of celery, onions and butter.

What about you?  What are some of your favorite Thanksgiving memories?  I’d love to hear from you?  I could write and share for pages and pages and I just might make a few more post about memories for Thanksgiving.  Treasure your family and the time together!  Be Thankful!!!!

Cranberry Relish-RAW

Cranberry Relish with Orange and Ginger

10 minute Prep and Serves 8

Ingredients

1 Large navel or other orange

4 cups fresh cranberries (about 1 lb.), rinsed, or frozen cranberries, thawed

1/2 cup sugar, or more to taste

1 Tbsp. minced fresh ginger, or to taste

Steps

Use a vegetable peeler or paring knife to remove the entire zest of orange; set aside.

Cut away and discard thick white pitch.  Cut orange segments away from their membranes.

Combine orange flesh, zest, cranberries, and sugar in a food processor.  Process until chunchy.

Stir in ginger.

Taste and add more sugar if desired.

Let sit for at least 30 minutes before serving for best flavors.



Options

Stir in 1/2 cup raisins or pomegranate seeds for added fiber, and chopped walnuts or pecans for some healthy fat.

Runners World Magazine November 2017

Thanksgiving is COMING!!!!!

Thanksgiving is COMING!!!!!!

Are you ready?
What's on your menu?
Are you planning on eating until you pop?
Are you wearing pants to accommodate your "Food Baby"?
I thought I would share some awesome recipes from the Beachbody Blog.  I will be making some of these for Thanksgiving and for Christmas.  I'm excited to try some new recipes!

Let's get started.......

Green-bean Casserole

Total Time: 55 min.
Prep Time: 15 min.
Cooking Time: 40 min.
Yield: 8 servings

Ingredients:
5 Tbsp. whole wheat purpose flour, divided use
½ tsp. paprika
½ tsp. garlic powder
1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use
3 tsp. olive oil, divided use
8 oz sliced mushrooms
½ tsp. onion powder
3 fresh thyme sprigs, leaves removed and chopped, stems discarded
½ tsp. sea salt
½ tsp. ground black pepper
½ cup nonfat milk
2 Tbsp. dry sherry wine
1 lb. frozen French-cut green beans
1 cup nonfat plain yogurt

Preparation:
1. Preheat oven to 400° F.
2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well.
3. Add sliced onion; mix until well coated. Set aside.
4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat.
5. Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean.
6. Heat remaining 1 tsp. oil in skillet over medium-high heat.
7. Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent.
8. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated.
9. Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated.
10. Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened.
11. Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
12. Add yogurt; mix until combined.
13. Place green bean mixture in casserole dish. Top with onion mixture.
14. Bake for 10 to 15 minutes, or until casserole is bubbly.

Spiced Cranberry Sauce

Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 32 servings, 2 Tbsp. each

Ingredients:
½ cup 100% orange juice
½ cup unsweetened apple juice
1 tsp. finely chopped orange peel
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
1 (12 oz) bag fresh cranberries, rinsed
1 cup chopped raw pecans
½ cup raisins
⅔ cup canned crushed pineapples, packed in juice
2 Tbsp. pure maple syrup

Preparation:
1. Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.
2. Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.
3. Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.
4. Add maple syrup; mix well.
5. Cool before serving.

Pumpkin Pie with Whole Wheat Crust

Total Time: 1 hr. 25 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 10 min.
Yield: 9 servings

Ingredients for Pie Crust:
1 cup quick-cooking old-fashioned oats
1 cup whole wheat flour
¼ cup ground raw almonds
1 Tbsp. maple syrup (or raw honey)
¼ tsp. sea salt
3 Tbsp. coconut oil
1 Tbsp. water

Ingredients for Pumpkin Pie:
1 (15 oz) can pumpkin puree
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
¼ cup maple syrup (or raw honey)
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. sea salt
⅔ cup evaporated nonfat milk

For Pie Crust:
1. Preheat oven to 425° F.
2. Combine oats, flour, almonds, maple syrup, and salt in a medium mixing bowl; mix well.
3. Add oil to oat mixture; mix well. If needed, add water to hold mixture together.
4. Press into a 9-inch pie pan. Bake for 8 to 10 minutes, or until light brown.

For Pie:
1. Reduce oven temperature to 350° F.
2. Combine pumpkin, eggs, vanilla, and maple syrup in a medium bowl; mix well.
3. Add cinnamon, nutmeg, salt, and milk; mix until just blended.
4. Pour pumpkin mixture into prepared pie crust. Bake for 45 to 60 minutes or until a knife inserted in the center comes out clean.

Want more recipes?  Check out the Beachbody Blog with lots of recipes and MORE!!!!