Sweet Potato Pie and Shut My Mouth

Oh, it’s Thanksgiving Week.  I love Thanksgiving.  Because this former fat girl still loves to eat.  NOM NOM NOM.

This year, it’s only going to be my husband and myself.  The rest of our family has plans, and to tell you the truth, I’m actually kind of happy it will just be Bob and I.  I don’t get nearly enough time with him, and the thought of spending the day with him alone with nothing but good food and football doesn’t hurt my feelings at all.

I have been thinking about our Thanksgiving meal for weeks.  We’re having turkey, and stuffing, and mashed potatos and corn (um, hello carbs, I’m your bitch).  I’m also baking my husband a pecan pie, and making homemade bread.  This year I’m attempting my own cranberry orange relish, and making myself a sugar free sweet potato pie.  Luckily I remembered to take the turkey out of the freezer today so I don’t have turkey popsicles on Thursday.

And then we shall watch football.

My husband leaves Friday morning to go on his annual hunting trip.  I have plans to do nothing at all.  Just me and my dog on Friday (I am NOT a Black Friday shopper).  Saturday, I’m  having a girls day with some friends.  We’re going antiquing, and to lunch, and then we’re watching National Lampoon’s Christmas Vacation (or Elf…) and gossiping.  Because yes, women do that.

So, I bid you all good eating this week.  Enjoy your family and friends.  Enjoy your food.  And give thanks, for everything you have and everything you hold dear.

Let the holidays begin.

 

OH – and just a quick update to my previous post – it appears I have a vit. D deficiency.  They’ve upped my D supplement and if that doesn’t work, they’ll be adding in Zoloft.  Hopefully it will get me over the hump to actually ENJOY my holidays.

Tequilla Lime Pound Cake with Vanilla Glaze

I’m baking one of these for work in two weeks.

Yeah.  I know you’re jealous.

Homemade Pasta Fagiole…with meatballs

Filed Under Things You Don’t Want To Hear Two Days Before Thanksgiving

“Honey, is the turkey still supposed to be frozen solid?”

*headdesk*

I took it out of the freezer on Saturday and put it in the fridge.  Yeah, still frozen.  Sigh.

I’m Making These For Thanksgiving This Year

Toffee Brownies

Ingredients:
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts

Directions
Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Recipe courtesy Paula Deen

Servings: 24 large/48 small brownies
Prep Time: 8 min
Cook Time: 25 min
Difficulty: Easy

Because they have these in them:

My husband is a bonafide Chocoholic…and he loves Symphony bars.  So when he saw Paula Deen make these on TV he drooled and begged me to make them for Thanksgiving.  Well, those, plus a pecan pie…oh, and a pumpkin pie…and an apple pie (yes, I know, he has a problem).  Who needs turkey anyway? 

I told him I would make them but he’d have to wear his Joey Tribbiani Thanksgiving pants…

How you doin’?

Yayayayayayayayayayay!

My birthday isn’t until next month, but my Mom gave me my present early today.  A Keurig!

My coffee addiction…let me show you it.

I’m so excited!!

Sandra Lee Ain’t Got Nothin’ on Me

I may not have a tablescape completed, or have re-decorated an already decorated store bought cake, but I can say that I probably have THE BEST Slowcooker Stroganoff in the crockpot this morning…dinners for the next two days and the total cost was less than $5.00 – for the whole thing.

I threw in 2 pounds of cubed venison, diced three taters, 2 celery stalks, button mushrooms, 2 carrots, an onion and 4 cloves of garlic.  I added four cups of coffee, a can of fat free mushroom soup, 6 oz of fat free greek yogurt, 1 can of tomato sauce, and a tablespoon of butter.  I threw in some parsley, black pepper, and chili powder and cranked that baby on low.

OM NOM NOM NOM

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