Random thoughts on a Saturday

 

Beautiful graphic by Abby at Little Birdie Blessings

 Just a few minutes to blog today so I will just share a few random things.  

🌿  I wanted to share the carrot recipe I used on Easter.  I changed it a lot and can't now remember where I found it, but will share it as I made it.

ORANGE-MAPLE GLAZED CARROTS

1 1/3 cup orange juice (I purchased a small bottle of the fresh squeezed juice from the supermarket), divided use
2 pounds baby carrots
1/3 cup maple syrup
Freshly grated nutmeg
1/3 cup butter
2 Tablespoons cornstarch

Place 1/3 cup of the orange juice in a small bowl or custard cup and set aside.

Pour remaining 1 cup of orange juice into a medium saucepan and heat to boiling.  Add the carrots and stir to coat with juice.  Cover and cook for 15 minutes or so.  Stir in the maple syrup, freshly grated nutmeg to taste (recipe called for 1 teaspoon, but I wasn't sure how the kids would go for it, so I used probably 1/2 teaspoon or a little less), and the butter.  Stir until butter melts; cook, uncovered for another 10 minutes or so, or until nearly tender.  

Mix the cornstarch into the reserved orange juice; mix well and stir into the carrot mixture.  Cook, stirring, until mixture thickens somewhat.  If you think you'd like it thicker, mix up some more cornstarch in a little water or juice and add that.  (The cornstarch was my addition as I didn't think the carrots could be described as "glazed" at all.  Just carrots cooked in orange juice.)

Makes about 6 to 8 servings.  We thought they had a very nice flavor and made a good side for Easter dinner.

 🌿  Just looked at a writing prompt for today.  One was to list 5 things blooming in their garden.  Sadly, my garden is under inches of snow.  Possibly some shoots are up, like bloodroot or maybe even daffodils.  But they are not visible.

🌿  I'm getting back into making kombucha.  So far, so good!  

🌿 Cleaning the attic is proceeding apace!  We try to do a little bit every week and think we are a little over half done.   We are doing this by bringing boxes down a section at a time, and going through them in the living room where it's warmer and more roomy.  The stuff we save! I believe my hubby said that almost everything left up there still to go through is in plastic totes, so that will be a lot easier.  The cardboard boxes we've been going through have been such a mess.  Mice have really had their way up there for years.

Several of the local grands had been planning to help us with this project (and they may yet get in on it, or on the garage attic when we do that) but I am really just as glad they were quite busy with other things the past few weeks.  Dealing with mouse nests and food caches is just messy.

🌿  I finally finished the study Stand Firm, the Daily Grace Co. study on the armor of God.  What a blessing!  I think I will start their study on the book of Habakkuk next.

🌿 For those who are thinking something looks a little different with my blog, apparently The Cutest Blog on the Block, where I had obtained the blog background I'd had for years, is no more.  I can't tell you how shocked I was, at the end of a volunteer work day on Tuesday, to find the backgrounds missing from both of my blogs, and The Cutest Blog on the Block domain name apparently available for the taking.  

What to do?  I liked those backgrounds a whole lot!  The next day I did a little looking around and I am moderately pleased with what I found for my Christmas blog, but I'm not really crazy about the one for my Kitchen Table.  It will do for now, however.

All right, back to the kitchen!  Our local daughter had a birthday yesterday, and we are celebrating with supper this evening. 

One new thing ...

Here's another super-simple One New Thing that I recently tried -- a new way to make a coleslaw dressing.  Here's a little backstory:

We had leftovers of two meals planned for supper (we love leftovers!), but it seemed a little skimpy so I thought I would make a small amount of coleslaw to have as a side.  I remembered that there was part of a cabbage left in the fridge.  Well, it was a much smaller piece of cabbage than I remembered.  I shredded it up with a knife and then shredded a carrot (using a grater this time) into it.  Still looked a little skimpy, so I cut an unpeeled apple into very small dice and added that.  Perfect, but now for dressing.

What I often do to make coleslaw dressing is to stir some mayonnaise into the slaw, then add seasoned rice vinegar to make it the right consistency.  I usually also add some pepper and some onion powder.  No salt or sugar needed, because the seasoned rice vinegar contains those things.  (And maybe my simple slaw dressing will become a One New Thing to someone else -- who knows?)

But I had run out of rice vinegar and had to think about what to use instead.  I wanted it a little bit sweet because of the apples, but not terribly sweet.  I was thinking maybe a teaspoon or so of sugar, but didn't want to use honey or maple syrup as I felt those flavors would be overwhelming.  What I decided to do instead of adding any sugar was to add about a tablespoon of frozen apple juice concentrate.

So I used mayonnaise to taste, probably a half cup or so, salt to taste, some dashes of pepper and onion, and the tablespoon of apple juice concentrate.  It turned out really good.

I failed to take a picture the day that we enjoyed this coleslaw, so this is a container of the leftover slaw which we enjoyed with our lunch the following day. 

Hope you'll try this trick if you like coleslaw! 

Easy comfort food for a fall evening

 Image by Steve Buissinne from Pixabay

The other night I made an easy breakfast-for-dinner meal that others would probably enjoy.  We certainly did, so I thought I'd share it.  These are both recipes that I've made before, but hadn't ever served together in a meal.

This is a very easy oven meal.  It takes almost an hour in the oven -- around 55 minutes for the potatoes and around 40 minutes for the egg bake -- so I can't really define it as "quick", but it does go together quickly and then bakes all by itself.

The main course comes from the Gooseberry Patch book Hometown Harvest, one of my favorites.

 I also happen to have a recipe in this book  (Buttercup Squash and Apple Bake), so I acquired this cookbook for free.

The main course was Spinach & Egg Casserole:

SPINACH & EGG CASSEROLE
2 Tblsp. butter
9 eggs, beaten
1/2 cup milk
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 1/2 cups baby spinach (more if you like)

Begin heating oven to 350º.  Place butter in a 9-inch square baking dish;  place in oven until butter is melted.  Meanwhile, mix remaining ingredients together in a bowl; when butter is melted, pour the egg mixture into the pan on top of the butter.  Bake at 350º for 30 to 40 minutes, until the eggs are set.  Serves 4 to 6 depending upon what you serve with it.

 (I should add that for any egg dish like this, I usually prepare the egg mixture in a blender.  Makes it really fast, and no unmixed eggs.  That's what I did this time and just stirred the spinach in afterward.  But I think it might work nicely to blend the spinach in with the eggs, too -- seems as if it might shred it.  But I haven't tried this so can't vouch for it.)

The side dish I made was my Oven Potato Wedges.

 Image by Taken from Pixabay

 OVEN POTATO WEDGES

4 large baking potatoes, unpeeled, each cut in 8 wedges the long way
2 Tblsp. olive oil
3 Tblsp. grated Parmesan cheese
1 tsp. salt
1/4 tsp. to 1/2 tsp. pepper
1 tsp. paprika
Garlic powder to taste

Put the oil in a gallon size ziplock bag and add the potato wedges. Shake well to coat with oil. Add the remaining ingredients to the bag and shake well again to coat with the cheese and spices. Place the wedges, skin side down, in a single layer in a foil-lined shallow pan. Bake at 350º-375º for 45-55 minutes or until cooked through, brown, and beginning to blister.

This potato recipe is good with egg dishes as well as to serve instead of french fries or chips with burgers, sandwiches, etc. It’s easy but delicious and quite low in fat.

 It appeared in this cookbook: Mom Knows Best.

So I got that one for free, as well.  Some of my very favorite recipes come from Gooseberry Patch books, and I love adding to my collection of free books when they publish my own recipes.  The particular books I've featured here are filled with many great recipes and I turn to them often.

Hope you'll enjoy this yummy menu if you try it.  A fruit salad or applesauce would be good on the side!

A delicious winter side dish

Photo is from Taste of Home

 I was going to wait and share this recipe in November or December, because it would make a perfect festive side dish for Thanksgiving or Christmas dinner.  But then I realized that Brussels sprouts are fresh in produce departments right now, and so any time in winter might be a good time to try this way of preparing them.

In keeping with my habit of reading through my past issues of Country Woman and Taste of Home during the appropriate months, I was glancing through the December/January 2011 issue of Country Woman last month and came upon this interesting-sounding recipe: Maple Bacon Glazed Brussels Sprouts. 

I had everything on hand that I needed to try making them, including a bag of fresh Brussels sprouts that really needed to be used up.  (Well, I didn't have bacon, but I did have real bacon bits, so just sprinkled some of those on at the end.)  The only thing I would do differently another time would be to use less maple syrup.  I think 2 or 3 tablespoons would be plenty.  It was just a little sweeter than I felt necessary.

One reviewer said that she simply roasted the Brussels sprouts with a little olive oil, salt and pepper -- and that when they were tender she just drizzled some maple syrup on them and sprinkled on some bacon.  I think I might try that next time, as it would be less work at the last minute.

Mr. T is not a Brussels sprouts fan, so he looked at them warily but was game to taste them.  He was very pleasantly surprised and said that he actually likes Brussels sprouts when prepared this way.  I do like Brussels sprouts as a rule, and this is a fabulous way to prepare and serve them.  Maybe you would like to try this, too!

The Best Breakfast Potatoes ... and a bushel of laughs

I will get to the recipe (you can see the potatoes at left in the photo above) in a moment, but first, a little background. 

During our recent trip to Elko, Nevada to visit family, one of the nicest blessings for me was the very rare opportunity to go out for breakfast with both of my daughters.  I'm so tickled that they thought of doing this.  It was a wonderful time, with conversation and laughter flowing freely.

Joanna, who lives in Elko, suggested McAdoo's, and it was a wonderful choice.  We all chose the breakfast croissant sandwich, and it was a fantastic choice, as it was filled with things like egg, bacon, greens, and avocado among others.  We also found that the potatoes that accompanied this sandwich were amazing!

We spent more than a few minutes trying to dissect the recipe -- but we also spent a great many minutes laughing hysterically.  Our server brought Joanna a bottle of ketchup to accompany her potatoes, and the problem started when the ketchup refused to leave the bottle.  (It was a brand new bottle.)  I think many of us have probably had a similar experience with new bottles of ketchup.  Usually a quick jab into the ketchup with a knife breaks the suction or whatever is holding the ketchup back. 

In this case, the knife maneuver did not work.  Worse, when Joanna attempted to remove the knife from the bottle, it would not come out.  No matter how much she worked at it, it would not leave the neck of the bottle.  Carrie then stepped in and held the bottle with both hands so Joanna could jiggle the knife with both hands.  Still no go. 

By this time, we were all laughing hard.  I wanted so badly to take a video with my Kindle, but two things held me back: I was shaking with laughter so couldn't have held it steady; and also I was pretty sure the knife was going to come out quickly, spattering ketchup everywhere, including my screen.

That didn't happen, however.  At this point, a rugged-looking young man seated near us had grasped the situation, and he signaled to Joanna to let him help.  She handed him the bottle and ... guess what?  He couldn't budge the knife either!  We had to return it to the counter like this:

Fast-forward to last week when we were having guests for brunch and I wanted some sort of easy potato dish to accompany an egg bake.  I was looking through my Gooseberry Patch fall cookbooks.  In Flavors of Fall, I came upon a recipe called Golden Parmesan Potatoes and decided to try it.  I had to adapt it a bit anyway to meet a dietary need, but that adaptation turned out to be just the ticket to potatoes that tasted very much like those we had at McAdoo's.  (I also cut the recipe in half to make a smaller amount, so that is how I will write it.  If you need a larger quantity, just double the recipe and use a 13 x 9-inch pan.)

I made these again for a supper guest the same night.  Absolutely delicious and so easy!

BEST BREAKFAST POTATOES
2 Tablespoons grated Parmesan cheese
2 Tablespoons Italian seasoned bread crumbs (I used gluten-free)
3/4 teaspoon salt
1/8 teaspoon pepper
3 medium potatoes (or 6 small ones) scrubbed, rinsed and cubed
3 Tablespoons butter or olive oil

Heat oven to 375º.

Combine the cheese, crumbs, salt and pepper in a gallon size zip-top plastic bag.  As you prepare the potatoes, put the cubes right into the bag of crumbs.  When all the potatoes are in the bag, seal it and shake very well to coat the potato cubes with the crumb mixture.

Coat the bottom of a 9-inch square pan (I recommend non-stick metal) with either butter or olive oil.  Add potatoes and any remaining crumbs.

Bake at 375º for 1 hour and 15 minutes, stirring every 20 minutes or so.  Serves 3 or 4 generously.

We loved this and I hope that you will, too!  No ketchup required.

When Vee hands you a squash ...

[a little spin off "when life hands you lemons ... make lemonade"].

Vee actually did hand me a squash a week ago Saturday (along with many other lovely gifts which will be discussed in an as-yet-unfinished post).  I believe she said that her neighbor had given it to her and so she was passing it along to me.

The other night I needed a side dish with some BBQ chicken and potato salad for supper, so I decided to cook the gifted (or should I say re-gifted?😀) squash.  The side I ended up with was a little bit different and very easy, so I thought I would share how I did it.  I'm sure this would work with green zucchini as well, but it was so pretty with the yellow zucchini.  As per usual with food, I completely forgot to take a photo, so Pixabay comes to my rescue again.

So, here's the recipe:

A SIMPLE SQUASH SIDE DISH
 1 yellow zucchini or summer squash, sliced -- I cut the larger slices, from the middle, in quarters
Olive oil
Salt and pepper
1 tomato, chopped
Italian seasoning or basil to taste

Heat some olive oil (I think I used a couple of tablespoons) in a saucepan.  Add the sliced squash to the hot oil, sprinkle with salt and pepper to taste, and stir-fry for 2 to 3 minutes.  Cover the saucepan and continue cooking, stirring occasionally, for another 5 minutes or so, until the zucchini is nearly as tender as you like it.  Stir in the chopped tomato and the seasoning, cover and cook for another minute or two until the tomato is heated through.

Makes 2-4 servings.

I added the tomato for color, but it contributed nice flavor as well.  I wish I had thought to use my fresh basil in this!  I'm sure there will be other opportunities throughout the summer, as zucchini and tomatoes will no doubt continue to be abundant.

And there you have one idea for what to do when Vee (or anyone else) hands you a squash.

A delicious and easy summer side dish

I've been meaning to share this one for a few  weeks: Summer Squash and Potato Saute.  I may have blogged about this recipe in a previous summer.  It's a good summer side dish to know about -- great with fish, chicken, or even a grilled burger or steak.

Recently, though, I tried a spin on this recipe that makes it even easier.  I had purchased some yellow summer squash and zucchini, and had thought to make this side dish with them.  But I also had on hand some microwave-ready potatoes in the Savory Herb flavor from the Little Potato Company.  So I decided to incorporate them into the saute.

I just sauteed the sliced squash in olive oil until crisp-tender, then microwaved the potatoes according to package directions.  When the standing time had elapsed, I stirred the potatoes into the skillet with the squash and heated the mixture through quickly.

It turned out to be quite an inspired idea.  I liked the saute even better with the small whole potatoes than with the sliced red potatoes which the recipe calls for.  And the savory herb flavor was wonderful with the squash.   I have since tried the Garlic Parsley flavor in this recipe and it is also delicious.

Have you tried the products from Little Potato Company?  I had actually never heard of them until a few years ago when I won a giveaway featuring them.  I haven't tried all of the available products, but I can say that the microwave-ready potatoes with seasoning pack are absolutely wonderful. 

Of course, you can make this recipe as originally published.  But if you want a quick and easy side dish that will use up some of that zucchini and summer squash, you may like to try this variation as well.  I don't think you will be disappointed.

From the October archives, part 2

This delightful free image is from Little Birdie Blessings

Here we go with a few more links to posts in the October archives!  I had so much fun browsing the archives to decide what to share.  I hope you'll take a look through the archives for yourselves.  After 12 years, there is a lot here!

Ham and Bean Chowder is a recipe I've had for some time and finally tried it one fall.  It's deliciously hearty and very warming.  Next time you have a ham bone to use, give it a try.

Photo from Taste of Home

From 2013, this grocery shopping perk is a great reminder of the little blessings that come our way when we're simply going about our everyday tasks.

Two nice fall recipes, from 2014, shares a main dish and a side dish filled with wonderful fall flavors.  You'll want to try one or both of these!

Speaking of which, if you enjoy the fall flavors of pumpkin and apples, you really must bake a Pumpkin Dutch Apple Pie!  It's a favorite Thanksgiving pie for us and perfect for any fall event.

And lastly, Autumn in the Air is a nostalgic read about a 2001 visit to Cracker Barrel and how God used it to encourage us on a stormy night.

Hope you've enjoyed this browse through the Kitchen Table archives as much as I have!

The May bees have all gone south Hodgepodge

Wednesday again -- and time for the first Hodgepodge in May.  To join in, head over to From This Side of the Pond and get the questions from Joyce, then answer them on your own blog.

Guess I should quickly explain the title I gave my hodgepodge post.  When in conversation with my Great-Aunt Bessie, if there was too much "maybe this" or "maybe that" speculation, she would invariably interject, "The May bees have all gone south."  That phrase just jumped, or maybe I should say buzzed, its way into my mind as I looked over the questions Joyce is posing this week.  She begins:

1. Can you tell I'm embracing a Cinco de Mayo theme here this week? Do you like Mexican food? What's your favorite dish? How about on the side-black beans, pinto beans, refried beans, rice? What about heat-mild, medium, hot? Will you celebrate with Mexican food and drink on May 5th aka Cinco de Mayo?

We love Mexican food.  I would be hard-pressed to choose a favorite dish, but one of the favorite ones that I make is this Chicken Chili Lasagna

Photo from Taste of Home

which is not a lasagna at all but just a wonderful layered chicken, sauce, and tortilla dish.  On the side, I like this Southwestern Rice Bake.

Or, if there's not time to make that, then a purchased yellow rice mix (the one below is my favorite)

works well.  And with any Mexican meal I love to serve this Fruit and Nut Tossed Salad

Photo from Taste of Home

which to me is just perfect with the spicy flavors.

As for level of heat, I like my salsa no hotter than medium.  And as to whether I will serve Mexican food on May 5, I really have no idea.  I haven't planned my meals yet.  It's possible, I guess, but this isn't a holiday I usually celebrate.

2. Ever been to Mexico? For work or holiday? Love it or no? If you haven't been is this a place you'd like to visit? Can you speak Spanish?

Haven't been there, never learned Spanish, although like most people I can recognize a few words and phrases.  I think I would probably enjoy visiting Mexico, but it's not on my bucket list or anything.

3. What's one thing you may accomplish this month?

Finally getting our trip to Nevada planned, finalizing dates and getting airline tickets.  I said I may accomplish this.

4. If you were mayor of your village, city, or town, what's one thing you'd like to see changed, done away with, revamped, or accomplished? Is serving in public office something you've ever seriously considered?

We don't have a mayor.  Cities, even small ones, here in New Hampshire, have mayors, but towns have selectmen: usually a board of three men and/or women.  If I had the power (which I wouldn't necessarily have even as a selectperson), I would do away with that stupid roundabout at one end of town.  Nope, never seriously considered running for/serving in public office.

5. What's something that may be popular, but that you just don't get?

Image from Pinterest

That men's hairstyle that looks like a combination of Dracula and a kewpie doll. Tintin's style (from 1929, I think) isn't exactly like it, but close enough for my purposes.

6. Can't let this week slip by without mentioning Thursday May 4th is Star Wars Day. As in 'May the 4th be with you' ahem. Are you a fan of the Star Wars series? Exactly how much of a fan are you? On a scale of 1-10 with 10 being 'I've seen every film, own the action figures, might have dressed as Darth Vader for Halloween one year', and 1 being, 'what's a Vader?' -where do you land?

I guess I would give myself around a 3.  I'm not really what one would call a fan, although I've seen some of the films,  am aware of the general story line and could recognize a number of the characters.  I have grandkids who love Star Wars, as evidenced by an answering machine message at their home very like this one:

"Reached the Smiths you have.  Come to the phone we cannot.  Leave a message you will."

7. Scroll back through your blog posts and in three sentences or less tell us the general theme of your fourth blog post. Does it still ring true today? Is it a topic you re-visit on your blog from time to time?

The general theme of my fourth blog post, written in August 2005, can be summed up by its title: Saving money in the kitchen, and other thoughts.

 Yes, it still rings true today and I still use all of the recipes in it.  And it is definitely a topic I revisit on my blog from time to time.  Check out the "frugality" label in the label cloud to see how often.

8.  Insert your own random thought here. 

Question 7 prompted me to look at the general theme of my fourth post on my Christmas blog.  It is: The story of my Christmas hutch, which tells how we acquired our hutch.

It still rings true today, of course, and I often revisit the general topic as I decorate the hutch for the seasons.

And that wraps it up for this week's Hodgepodge.  Happy Wednesday, everyone!

Thanksgiving help and inspiration

Every year I like to share some of my favorite Thanksgiving recipes and traditions with my readers.  Usually I like to post these things earlier than just a few days before the big day.  However, some people do wait until the last minute to decide what they're serving, and others have been known to make last-minute deletions, substitutions, or additions to the menu at the last minute.  (I have been there.)  So here we go ... this is more or less a repost of last year, with a few additions.
I posted the following in 2012, and it includes a lot of the same links I'm sharing today, but it might be helpful to someone:  A Gathering of Thanksgiving Tips and Recipes.

For pies, which are the most intimidating part of the meal for many people, I offer these Helpful Tips for Thanksgiving Pies.  If pie crust intimidates you (as it does many others), then don't stress about it.  I give you a recipe for an easy oil pastry, but if you don't want to go that route, then the sheets of refrigerated pie crust one can buy (I've even seen them in store brands!) work very well.  You can even buy frozen pie shells that aren't half bad.  Or if you just don't want to make pies, you can buy some very nice pies from bakeries that specialize in them.

Some of our Favorite Thanksgiving Pie Recipes are included in this post.  Maybe you will find a new family favorite!

But what if you are avoiding wheat, or a family member who'll be at your table is eating gluten free?  No worries.  This Gluten Free Pie Crust is easy to make and very good.  It's a simple press-in-pan crust and so it really won't work for a double crust pie.  But anyone who has lived without wheat for any length of time will be so happy to have a pie they can eat that they won't care if it's just a single crust pie.  It works perfectly for pumpkin pie, for example.

Probably the next most intimidating part of the meal is the turkey itself.  If you have, or are buying a frozen turkey, the rule of thumb for thawing it is to allow 24 hours in the fridge for each 5 pounds of the turkey's weight.  I find this not quite enough, so allowing an extra day would be my advice.  Invariably if I follow that rule of thumb, the giblets are still frozen in place.  Last year I bought my frozen turkey (21 pounds) on the Thursday before Thanksgiving and put it right into the fridge to start thawing.

Cooking it in an oven bag is my best advice on roasting a turkey.  It shortens the time considerably and produces tender, juicy meat.

From my Autumn in the Air booklet (Cracker Barrel, 2001)

For years, I stressed about gravy.  People love it and expect it, but making it at the last minute can be very stressful.  Usually there are other people in the kitchen, helping out with other things, and that complicates matters (even though they are truly trying to help when they watch over your shoulder and give advice).  So for a few years I then turned to canned or jarred gravy, transferring it to a saucepan and removing the evidence of the cans and jars well ahead of the guests' arrival.  That was great, but I found the gravy packets made even better gravy.  And then finally, I found this recipe:  Easy Turkey Gravy.  It truly is easy and it makes lots and lots of gravy.  If you are feeding people who think there is never enough gravy, try this.  For once they will be satisfied and there may even be some gravy left to serve with the leftovers or to make hot turkey sandwiches.

Stuffing, too, can be a source of discouragement.  I usually use a bag of Pepperidge Farm stuffing mix, prepare it with celery and onion as the package instructions suggest, and also add dried cranberries.  In my tips and recipes post ( the first link at top) I detail how I cook it in a slow cooker.  Just don't leave it in there for too long, as it will burn and dry out.

Make-Ahead Mashed Potatoes are my go-to recipe for making mashed potatoes for a lot of people.  This year I was seriously thinking of using the Idahoan instant mashed potatoes, which are actually very good and are only $1 per packet, but my hubby won't let me because he loves the make-ahead mashed potatoes so much!

Sweet Potato Casserole is our family's favorite sweet potato recipe.  I've made it with canned sweet potatoes and it comes out just fine.

Broccoli Casserole is another great side dish that always goes over well.

I tend to skip serving rolls when there is so much other good food on the table, but if your family won't let you, then try these: Homemade Dinner Rolls.  They're a homemade crescent roll and are really delicious.

If your family insists on creamed onions (as mine does), here's the recipe I use:  Scalloped Onions.  It uses the frozen small onions.  Life is far too short to peel those little pearl onions.  I always buy the frozen (unsauced) ones and make my own sauce.

Cranberry sauce or relish can be purchased and is just fine.  If you want to make your own, try the Taste of Home site for some good recipes, or you may be able to find one here.

For a memory of my childhood Thanksgivings, you might like to read A Thanksgiving Memory for a little nostalgia.  By the way, that's my grandmother in the photo at top, and the recipe is for my great-grandmother's Date Cake, which was somewhat of a tradition at our holiday dinners.  It was served thickly frosted with white frosting and with walnut or pecan halves pressed into the frosting.

And if you enjoy vintage things, you might like to take a peek at this Children's Book of Thanksgiving Prayers.  This was actually sold as a greeting card, I believe. 

 Setting the Thanksgiving table is always an enjoyable task.  I've made a few Thanksgiving table toppers, hot mats, and so on.  These Thanksgiving Candle Mats always make an appearance on our Thanksgiving table!

Some years I bring out the cornucopia!

 For more Thanksgiving posts, click on the "Thanksgiving" label in the word cloud of labels in the right sidebar.  You may find some surprises I've forgotten about!

Glorious gourds

Photo from Pixabay

Okay, first the definition of a gourd:

This came from the New Oxford American Dictionary as available on my computer.

My original intent was to write a post of just pumpkin or just squash recipes, although I've shared some of both already this fall.  In thinking it through,  however, I've decided to feature both members of the Family Cucurbitaceae.  I've linked to a few of these already this month, but just in case you missed them ...

Pumpkin Coffeecake

Photo from Taste of Home

Gluten Free Baked Pumpkin Doughnuts

From Faithfully Gluten Free

 Savory Stuffed Pumpkin

Photo from Taste of Home

Gluten Free Pumpkin Scones

Candied Pumpkin Spice Pecans

Photo from Taste of Home

You will find some great pie recipes using pumpkin here:
Favorite Thanksgiving Pie Recipes.

And last but not least, my recipe for

 PUMPKIN PIE SPICE

1/2 cup cinnamon
1/4 cup ground ginger
2 Tblsp. nutmeg
2 Tblsp. ground cloves

Blend ingredients. Store in a tightly covered container; again, I use an old International Coffee® tin. Use as your recipe directs; in pumpkin pie, use 3 1/4 tsp. per can of pumpkin. Again, many other recipes for cookies or desserts may call for pumpkin pie spice, so it’s a useful spice to keep on hand.


And now for a few squash recipes. 

Creamy Butternut Squash Pasta

Hearty Butternut Squash Soup

Photo from Taste of Home

Stuffed Squash for Two

Roasted Squash Medley

Photo from Taste of Home

 Roasted Butternut Squash Salad

Photo from Kelly's Ambitious Kitchen

Hope you'll find some recipes here that you'll want to try this fall!   These are all recipes I have tried and that have been enjoyed, but I'm always trying more.

While we're on the subject of apples...

(which we were, a day or two ago) it's the perfect time for me to share a bunch of my favorite recipes using apples.  I've done this before, but not everyone looks around in the archives and -- and besides, I'm always trying new recipes and forgetting to post about them!

Maybe you just bought a large bag or box of apples and would like some new ways to use them.  Read on ...

I think I'll start with a main dish that I frequently make for our church potlucks.  I actually made this for the Sunday just past, but I have a busy weekend ahead and think I will make this dish again for this Sunday.  People love it and it's quite healthy,  not to mention very delicious.

POLENTA BAKE

1 package of chicken sausage (fully cooked type such as Al Fresco) -- in the sweet apple flavor
1 large sweet onion
1 large apple (Honeycrisp is the best!) or 2 smaller apples
1 tube garlic and herb polenta
Olive oil
Salt and pepper (optional)

Have a 9 x 13-inch baking dish ready and just add the ingredients as you prepare them.  Slice up the chicken sausages.  I slice each one lengthwise and then cut them into about 1/4-inch slices crosswise.  Peel the onion, cut it in half and cut each half into wedges.  (Or cut them smaller if your onion is really huge.)  Wash, core and slice the apples into wedges.  Don't bother to peel them.  Then slice your polenta.  I cut it in quarters lengthwise and then slice it between 1/4-inch and 1/2-inch thick.  Now drizzle some olive oil (at least a tablespoon, but it's up to you) over the ingredients in the baking dish.  Salt and pepper to taste if you like.  Stir everything together well.

Bake at 375º for 1 hour.

When I take this to our church potluck, I bake it in the morning, timing it to come out of the oven just before we leave the house.  I cover it with foil.   Then when we get to church I place it on an electric warming tray where it holds just fine until we are ready to eat a few hours later.

Next,  here is one of our favorite side dishes:

BUTTERCUP SQUASH and APPLES

3 lbs. buttercup squash
3 apples
6 Tblsp. margarine (or use 4 Tblsp. oil)
2/3 cup brown sugar, firmly packed
1 1/2 Tblsp. flour
1 1/4 tsp. salt

Cut squash in halves; remove seeds and fibers. Peel and cut in slices 1/2-inch to 3/4-inch thick. Arrange the slices in a 13 x 9-inch pan.

Core apples but do not peel them. Cut in 1/2-inch to 3/4-inch slices and arrange them on top of squash.Mix remaining ingredients; sprinkle over top of apples and squash. Cover pan tightly with foil. Bake at 350º for about 1 hour or until squash is tender. Serves 6 to 8.

I've been making this recipe for over forty years. It’s nice with any autumn meal and would be a great side dish for Thanksgiving. It would also make a nice contribution to an autumn potluck.

 Next I have a smattering of apple salad recipes.

This Apple-Feta Tossed Salad 

Photo from Taste of Home

came from Taste of Home, I think.  An older issue.  I changed up the dressing recipe a lot.  And oh, those walnuts.  Do make those.  They make a great addition to any number of salads.

This recipe is a bit similar to the one above: Sweet and Sour Apple Salad, 
 

Photo and recipe both by Andrea at The Cottage Market

but it's enough different that I decided to share them both.  One thing I really like about this sweet and sour salad is that you shake the diced apples right in with the homemade dressing.  This serves very nicely to keep them from browning.  

Now a salad so simple that it's really not even a recipe.

SIMPLE APPLE SALAD

Apples 
Mayonnaise or plain yogurt (or some of each)
Maple syrup
Broken walnuts or pecans or sunflower seeds
Raisins or craisins  

You just dice up the amount of apples you like and mix in equal quantities of mayo (or plain yogurt) and maple syrup.  (For a couple of big apples, I would start with a tablespoon of each.)  Then stir in nuts or sunflower seeds and raisins or craisins, to taste.  The dried fruit can be left out if you prefer, but I would definitely add the nuts.

And then this salad, which could be served either as a salad or dessert:

APPLE SNICKERS SALAD

4 to 6 large apples, cored and chopped (not peeled)
2 to 3 large Snickers bars, chopped into small pieces
Cool Whip or freshly whipped cream* to taste



Mix all together; serve and enjoy!


*  I have not tried this using freshly whipped cream; I imagine it would break down and become runny if allowed to set for too long.  If you choose to try it, be sure to stabilize the whipped cream by adding powdered sugar, and serve the salad immediately after preparing.
So we will segue into desserts with two of my favorites:
Apple Cranberry Crisp 
and
Apple Crisp Pizza.  

Photo from Taste of Home

I've already made this once this fall, but it won't be the last time.  Delicious.  Absolutely delicious.  This is a Taste of Home recipe and one that I've always been thankful that I clipped.

Not an apple recipe as such, but a dip for apple slices, this Fall Apple Dip 
 

Photo by Taste of Home

makes a great snack or a dessert.  It always goes over well.

And lastly, just a couple of apple tips, if you will.  This helpful apple hint is well worth knowing about, great for packing apple slices in lunches.

And then this apple pie spice blend is SO convenient to have on hand.  You'll be glad you took a few minutes to stir this up!
 
APPLE PIE SPICE

1/2 cup cinnamon
1 Tblsp. nutmeg
1 Tblsp. allspice
1 tsp. ground cloves
1/2 tsp. ground ginger

Blend ingredients. Store in a tightly covered container -- I use an old International Coffee® tin. Use along with sugar in apple pie, applesauce, baked apples, etc. Use 1 1/4 tsp. for each 6 cups of sliced apples. You may find that cookie or muffin recipes call for apple pie spice as well; it’s a convenient blend to keep on hand in your pantry.

Hope these ideas are useful to some of my readers who enjoy cooking and baking!  They are tried and true!