Brittany wrote this on 22 November 2010
The year was 1996 and I had just graduated from high school. It was my first week at college and I was sitting at a computer and ‘surfing’ the Internet for one of the first times in my life. Yes, for all you youngin’s out there, the Internet really isn’t that old. In fact, computers aren’t that old. I was in first or second grade when my elementary school first got computers. They were enormous, loud, and had to be kept in a temperature controlled room. Sitting in the library, 18 years old, and trying to figure out how to set up an email account seemed light years away from Number Munchers and The Oregon Trail. Chat rooms were really getting big and the fact that I had never been to one caused me a certain level of embarrassment. I still have never visited a chat room-do they even still have those?
Anyway, the second I set up a hotmail account, all these links popped up for different sites to send you automatic emails. Newsletters, word of the day, joke of the day, history fact of the day, that kind of thing. The recipe of the day caught my eye, and I was hooked. I printed off recipes from that email for years. I think I have most of them, but the only one I actually ever remember making, is Corn Casserole. It is so good! Perfect for your Thanksgiving table, it is quick to throw together and requires, little or no cooking ability. Mix it up, dump it in a dish, and into the oven it goes. While it is meant to be served warm with dinner, I have been told on more than one occasion that it is great for breakfast the next day drizzled with syrup and a bit of milk. It will stay warm for quite awhile so if you have to bring a dish to supper, this would work great. Corn Casserole
1/4 c melted butter
1 c sour cream
1 can whole kernel corn (drained)
1 can creamed corn
1 pkg, corn muffin mix, such as Jiffy
1 c grated, cheddar cheese
Mix all ingredients together until well incorporated. Pour into a greased casserole and bake at 375 for 45 minutes or until puffed, brown, and set in the center. Reheats wonderfully.
Note: It is very easy to modify this recipe. Add finely chopped chives, diced ham, top with more grated cheese-endless possibilities!
Brittany wrote this on 19 November 2010
Mmmmm. Just the mention of this drink makes me close my eyes and sigh. My sisters, my Mother and I drink this year round, anytime a chilly day brings forth the need to curl up with something hot and comforting. I love coffee, and a steaming cup of Constant Comment is my beverage of choice when feeling a bit sick. But frosty autumn and winter nights seem to call out for something special. Something that reminds you of the cider drinks of your childhood, but with a twist. This recipe fits the bill. Just the right balance of spice and tang, its great in the morning with toast or in the evening with a great movie…say…White Christmas! The mix makes a great gift so be sure to share some with a loved one. Spiced Tea
The mix will keep in an airtight container for several months.
1 1/2 c orange Tang
3/4 c instant iced tea mix
1 1/2 c sugar
2 tsp ground cinnamon
2 tsp ground cloves
1 tsp ground ginger
Mix all ingredients until well combined. Mix 1 T of mix into one mug of hot water. Adjust to taste if necessary.
Brittany wrote this on 16 November 2010
Thanksgiving is hands down my favorite holiday, mainly, I suppose, because it is centered around eating. Roast turkey and mashed potatoes are at the top of my very long list of favorite foods and when you add in the fact that you are with family and friends without the stress of gift giving, everyone just relaxes and has a great time. I am a firm believer in tradition, but Thanksgiving is where I love to mix it up. With the exception of a great bird (I like it plain and simple) and creamy mashed potatoes, everything else on the menu is subject to change. I do like to serve some sort of pumpkin dessert, but not necessarily pie. If I was allowed I would leave off the stuffing completely, and the fact that my husband likes green bean casserole sooo much causes me significant misery. I like it too, but if I never ate it again, it would be too soon! Do something different people! There are so many amazing dishes out there just waiting for you to try. My only advice is to test the recipe before you serve it to a crowd of people. You don’t want to experiment with Braised Brussels Sprouts and Bacon, only to discover that the recipe has too much vinegar in it and no one can eat it. While these episodes make for a memorable holiday, they add stress too. Something we all wish to avoid at large family gatherings.
Expecting a crowd? Feed them Marshmallow Pumpkin Dip while they watch the game and wait for the main meal. It has all the flavors of the season but mixes up a lot faster than a pie. I made this a few days ago and we all really liked it, even the kids. I have no idea where I got this recipe or even how long I have had it, but it is cut from a magazine. Anything with cream cheese catches my eye so I was particularly drawn to this recipe. Adjust the spices as you like. Marshmallow Pumpkin Dip
1/2 c mashed pumpkin, canned or fresh
1/2 c marshmallow cream
4 oz cream cheese, softened
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Combine all ingredients in a small bowl and whisk till smooth. Serve with sliced apples and crunchy gingersnap cookies. Graham crackers are great too.