I especially enjoyed this series of 3 podcasts related to parenting! September and Dan McCarthy offer Biblical wisdom and practical advice for parenting a large family and leading your children to love Jesus and others.
Design a Pilgrim hat, create a Thanksgiving DIY candle, fill a scrapbook with thanksgiving cards, or print a beautiful “Give Thanks” banner!
My heart resonated with several points in this article. Finding a healthy balance with social media is a constant challenge for me. What about you?
I’ve had this calming album playing in recent weeks. JJ describes the album in these words . . .”I intentionally made it timeless & classic so it sounds less like a children’s album & more like a movie soundtrack.”
Favorite Thanksgiving Recipes
My mom was a fabulous cook! Thanksgiving was a big holiday in our house. . .and mom went all out on the menu! Thought I would share some of Mom’s best holiday recipes with you!
No Bake Sweet Potato Casserole (I LOVE this cold casserole. . .it’s almost a dessert!)
1) 1 stack Ritz crackers (crushed) and 1 stick margarine
– Mix and press into a 9 x 13″ casserole dish. Bake for 15 minutes at 350 degrees. Let cool.
2) 8 oz. cream cheese, 1 cup sugar, 8 oz. Cool Whip
– Mix well and spread on layer #1. Refrigerate.
3) 3 cups cooked & hot sweet potatoes, 1 cup sugar, 1 beaten egg, and 1 Tbsp. vanilla
– Beat well. Let cool. Pour over cream cheese layer.
4) Toast pecans: Toss pecans with light coating of margarine or butter. Bake at 350 degrees for 15-20 minutes.
– Cover casserole with toasted chopped pecans before refrigerating.
Ranch Potatoes (My kids love anything RANCH!)
1.5 lb. gold potatoes (about 4 medium)
2 Tbsp. butter
1/4 tsp. salt
1/2 tsp. pepper
1/3 cup Ranch dressing
2 bacon slices, cooked and crumbled
1. Bring potatoes and water to cover to a boil in a large Dutch oven; boil 15 to 20 minutes or until tender. Drain; peel, if desired.
2. Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt, and pepper, beating until butter is melted. Gradually add dressing, beating just until smooth. Top with crumbled bacon; serve warm. Can top with shredded cheese if desired.
Sesame Green Beans (My kids always request this for holidays!)
1 Tbsp. olive oil
1 Tbsp. sesame seeds
3 garlic cloves
1/4 cup chopped onions
1 lb. fresh green beans, cut into 2 inch pieces
1/4 cup chicken broth
1/4 tsp. salt
Freshly ground pepper to taste
1. Heat oil in large skillet over medium heat. Add sesame seeds, garlic, and onions. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2. Pour in chicken broth, salt, and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
Strawberry Pretzel Salad
(My mom was a classic Southern lady who always served a “congealed” salad for holidays. . . this one was a favorite.)
1) 2 cups broken pretzels, 3/4 cup margarine, and 1 Tbsp. sugar.
– Mix together then put in the bottom of a 9 x 13″ dish. Bake for 8 minutes at 400 degrees. Cool.
2) 8 oz. cream cheese, 1 cup powdered sugar, 12 oz. Cool Whip
– Mix ingredients together. Pour over the cooled pretzel crust.
3) Dissolve 6 oz. package of strawberry jello in 2 cups boiling water. Add 2 (10 oz) packages or 1 (16 oz) package of frozen strawberries. (Don’t thaw the berries) Stir until strawberries are separated. Pour over the cream cheese layer.
4) Refrigerate salad.
Pecan Pie (We always had pecan pie for Thanksgiving. . . this is my Mema’s recipe.)
2 cups sugar
1 & 1/3 cup white Karo syrup
Dash of salt
2 Tbsp. flour
2 sticks margarine, melted
2 tsp. vanilla
2 cups pecans (put in last after pouring mixture into pie shells)
*This recipe makes 3 small pies or 2 deep dish pies.
– Mix all ingredients together. Pour into unbaked pie shells. (I lightly brown the shells before pouring in the filling.)
– Cook at 325 degrees for 30-45 minutes.
Happy Wednesday, friends!