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Amy’s Grandma Chunkie’s Chocolate Pie

December 6, 2009 by Amy  
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My favorite part of Thanksgiving dinner is homemade pies. YUM! My all time favorite is my Great-Grandma Chunkie’s Chocolate Pie. Grandma Chunkie (real name Lilly Maybell) was a little spitfire. She had purplish pink (sometimes blue!) hair and always made you laugh. She also made THE best pies! Usually for our Thanksgiving dinners, we would have about 3 pumpkin pies along with banana, lemon and chocolate. She made me my own mini chocolate pie. A tradition, I have started with my kids, because we all know pumpkin pie is totally gross when you’re a kid!

chocolate pie

For all you chocoholics, this pie is a must! Here’s the recipe that she wrote on a small piece of paper:

Grandma Chunkie’s Easy to Make Rich & Creamy Chocolate Pie

• One large Hershey Candy Bar (milk chocolate) 8 oz (now I get 2 large chocolate bars)

• 18 large marshmallows cut up

• 1/2 cup sweet milk (I just use regular milk)

• 18 oz. Cool Whip

• Melt Candy bar and marshmallows in milk over low fire until smooth. Cool.

• Add 1-9 oz Cool Whip into chocolate mixture

• Pour into baked pie shell and keep cool until ready to serve.

Don’t forget to spoon a large helping of Cool Whip on your slice of pie! (I like to add chocolate sprinkles too)

Happy Thanksgiving!

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Thanksgiving Confessions from a Burb (Grand)Mom

December 2, 2009 by Rhonda  
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Three generations gathered around the Thanksgiving table…at my daughter’s house. “Over the river and through the hills to DAUGHTER’S house we go!”

Over the River and Through the Woods - feature

She took over hosting that holiday event four years ago… seamlessly.

Her turkey was a work of art. I caught my son-in-law taking a picture of it before he wielded the carving knife. Now, that’s a compliment! The grandmoms brought a few side dishes and the whole dinner came together perfectly at just the right moment. I’ll admit it. I was SO PROUD!

As we sat down, my daughter asked firstborn grandson to offer a prayer. He gave his sweet child’s verse in that still young voice. Then she asked each of us individually what we were most thankful for. Wow.

The adults, choking back a little emotion, had trouble keeping it short. The 19 month old scamp just looked happy to have us all together. Firstborn grandson, nine, said it best, I think. “I’m thankful for my Mom, my Dad, and my little brother. And Nana and Mimi and Paw Paw. And Mom’s turkey! It’s the best! And Pokemon!.”

I looked into the faces of my grandsons and watched them enjoy the feast. Firstborn tore into the rolls and turkey. Green beans and potatoes, well not so much. The scamp seized on the candied yams and green beans. The turkey, not much interest. Ah multiples, they are so very different.

Football on TV, grandmoms cleaning the kitchen, the scamp playing hide and seek in the backyard with his dog, and firstborn grandson into his game things.

It just doesn’t get better than family. I now know that family is anyone you care about. And family grows as time goes by. My son-in-law’s mom is a great friend now. We have lots in common. My grandson’s friends are family when they come to swim in summer. My neighbors are family, especially when they stop by to sit on the patio for awhile.

I am so thankful to have them all.Co

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Spicing up the leftovers

November 28, 2009 by Christina F  
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Leftover turkey casseroles can be such a drag.  Why not take that dark meat that you know you don’t really want to eat– and spice it up with a little help from your neighbors to the east?

That’s right.  Leftover turkey makes a fantastic base for good ol’ southern jambalaya.  It disguises that old-turkey taste and makes a nice change from the same old recipes you pull out every year.  Better still, it tastes wonderful!  In fact, I’ve been known to buy turkeys off-season partly so I’d have leftovers to use in jambalaya.  (Total truth.)

Here’s a version which is much healthier than the “authentic” thing (yeah, I know it’s supposed to clog your arteries, but I’m too much of  a health nut to go completely traditional), but tastes just as good.  I can’t promise your mouth won’t be on fire, but I can promise you one thing: you’ll love it.

turkey jambalaya

Step 1: Make the Cajun spice mix. Mix spices together and set aside.

  • 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. white pepper (trust me, it makes a difference)
  • 1 tsp. ground black pepper
  • 2 tsp. salt
  • 1/2 tsp. thyme
  • 1 tsp. sage
  • 1/2 tsp. basil

Step 2: Cook the sausage and vegetables. Starting with the sausage, saute sausage and vegetables until vegetables tender.

  • 1/2 Tbsp melted butter
  • 1 c. diced andouille sausage (if you can’t find it locally, substitute another smoked sausage)
  • 1 c. diced onion
  • 1 c. diced green pepper
  • 1 c. diced celery

Step 3: Add the tomatoes. Stir in, cooking for 2 minutes.

  • 2 c. drained diced canned tomatoes

Step 4: Add the rice. Add and cook 2 minutes, stirring constantly.

  • 1 c. raw (uncooked) rice

Step 5: Add the turkey and a bunch more ingredients. Stir in, and cook 20-30 minutes, stirring occasionally.

  • 2 1/2 c. chicken stock
  • 2 Tbsp. Worcestershire sauce
  • 3-4 Tbsp.  minced garlic
  • 1 – 5 tsp.  Cajun spice mix (see above).  Start out small, adding more if you need it– it can get spicy pretty fast!
  • 2 c. chopped cooked chicken or turkey

Step 6: Add the last few ingredients. Stir in and continue cooking, stirring frequently, until rice is tender.  You may need to add more liquid if it starts getting dry.

  • 2 c. small shrimp (raw or cooked, and you can leave them out if you hate seafood, but it’s much better with them in!)
  • 1/4 c. finely chopped parsley
  • 1/4 c. finely chopped green onions

Serve in bowls with fresh French bread and a green salad…and let the good times roll!

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Thanksgiving Left-over Recipes–YUM!

November 26, 2009 by bianca  
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So the meal is over, you’re stuffed and so is the fridge.  But it’s not too early to start thinking of ways to use those leftovers…so try one of these yummy dishes that take the ordinary and turn it into something that might just rival your actual Turkey-Day meal!

turkeyleftoversfeature2

Turkey Waldorf Pita

  • 1 cup cubed cooked turkey
  • 2 celery ribs, chopped
  • 1/2 cup chopped, peeled tart apple
  • 1/2 cup halved seedless grapes
  • 1/4 cup chopped walnuts
  • 1/4 cup mayonnaise
  • 4 lettuce leaves
  • 2 (6 inch) pita breads, halved

Directions

In a bowl, combine the turkey, celery, apple, grapes, walnuts and mayonnaise. Place a lettuce leaf in each pita half; fill with turkey salad. Thanks to www.allrecipes.com for this wonderful “turkey leftovers” recipe!

Smoked Turkey Tortilla Wraps

  • 10 whole wheat flour tortillas
  • 10 slices smoked turkey, cut into thin strips
  • 1 avocado – peeled, pitted and sliced
  • 1/2 cup sour cream, for topping
  • 1/2 cup Cheddar cheese

    • Directions

    Heat flour tortillas in a large skillet over medium heat until slightly browned. Divide turkey strips, avocado, sour cream, and cheese among the warmed tortillas. Fold in half and serve.  Thanks to www.allrecipes.com for this wonderful leftovers recipe!

    Turkey or Chicken Bake

    • 7 oz. (2 C.) elbow macaroni
    • 1/3 C. butter
    • 1/4 cup all-purpose flour
    • 1-3/4 tsp salt
    • 1/8 tsp pepper
    • 1 Tbsp minced garlic (in oil or water)
    • 3-1/2 cup warm milk
    • 2 10-oz. cans chicken gravy
    • 4 cups cooked turkey, cubed
    • 1 15-oz. can early June peas
    • 2 oz. diced pimento, drained
    • 2 4-oz. cans mushrooms, drained
    • 1/4 cup butter, melted
    • 1 C. breadcrumbs
    • 1/2 tsp crushed parsley flakes

    Directions

    Cook macaroni in salted water (1 tablespoon salt per 2 quarts of water); drain. In a 4-quart saucepan, melt 1/3 cup butter. Blend in flour, salt, pepper and garlic. Add milk all at once. Cook and stir until thickened and bubbly. Stir in chicken gravy. Stir in turkey, peas, pimento, mushrooms and cooked macaroni.