FROM OUR FAMILY TO YOURS HAPPY NEW YEAR

It is a long-standing tradition in African American families to indulge in a family or communal New Year's Day dinner featuring cabbage or greens, which symbolize greenbacks (paper money), black-eyed peas which symbolize coins and both giving good luck for the New Year. Our family New Year tradition brings the whole family together (4 Generations)  sharing the first meal of the year with a traditional soul food dinner. No matter how you celebrate it, we hope you have a happy new year!

This month I will only feature three recipes but they are some oldies but goodies.

KWANZAA PRINCIPLE DAY-6

6th Kwanzaa Principle: Kuumba or Creativity

Health Principle: Use imagination to keep diet and exercise routines 
Okra, Corn and Tomatoes

Ingredients

4 slices bacon, chopped
1 medium onion, chopped
2 (10 ounce) packages frozen cut okra
1 (14.5 ounce)cans diced tomatoes
1(20 ounce) packages frozen corn
2 tablespoons Creole seasoning
salt and pepper to taste
1/4 - 1 tsp Cayenne pepper(depending on your heat tolerance).

Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, and then add the onion and okra. Fry until tender and browned, stirring constantly. Add a little vinegar or squeeze of lemon can be used to brighten the taste and reduce the sliminess.Be careful, as this tends to brown quickly. Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with Creole seasoning, salt and pepper, and serve.


To make this a one pot meal, add 1/2 pound of cook chicken and ½ pound of kielbasa sausages use a little sprayed in a pan, cook the smoked sausage until it’s a bit blackened on both sides and add with the corn. You can also try 1 pound of clean and deveined raw shrimp add with the corn. Its great serviced over white rice.

KWANZAA PRINCIPLE DAY 5

5th Kwanzaa Principle: Nia or Purpose

Health Principle: Good health is not accidental. Make health your purposeful objective every day.

In 1880s and 1890s immigrant laborers brought cabbage to America. The term cabbage is a derived from the French word "caboche" (head). During slavery, children that weren’t big enough to work were fed at the Master house. They got milk and mush for breakfast and bread and pot liquor (the liquid remaining after cabbage was cooked).


Fried Cabbage Greens

INGREDIENTS
6 slices of bacon*, cut into thirds
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, sliced
1 pinch white sugar

DIRECTIONS
Place the bacon into a large pot over medium heat.
Season with salt and pepper. Cook for about 5 minutes
or until bacon is crisp. Add cabbage, onion, and sugar to
the pot; cook and stir continuously for 15 minutes, until
tender.
*Use 1 tablespoon of vegetable oil (health choice)
Tip:
If you like your bacon a crisp, remove it before you add the cabbage, add the bacon when it ready to service.

KWANZAA RECIPE DAY-4

4th Kwanzaa Principle: Ujamaa or Cooperative Economics

Health Principle: Buy food from local farmer’s markets and co–ops. Food will be fresher and you’ll be supporting businesses in your community.

BLACK-EYED PEAS

The first group of Africans slaves landed in Jamestown Virginia, they brought food over to America including seeds of there native crops and introduced several plants and black-eyed peas was one of the seeds. Black-eyed are healthy and slaves ate them to become strong. One of the more popular ways of cooking black-eyed peas is the dish called "Hoppin' John", a traditional African-American dish served on New Year's day for good luck.

BLACK EYED PEAS

(Hoppin’ John)

Ingredients:

1 pound black-eyed peas or 2 package of frozen

4 cups water

1 medium onion

1/2 teaspoon seasoned salt

1/4 teaspoon pepper 3 or 4 *smoked necks bones or smoked turkey tails

1 teaspoon onion powder

1/4 cup margarine

1/4 teaspoon dried red pepper (optional)

3 cups of cooked rice

Preparation:

Thoroughly pick and wash the black-eyes peas in strainer picking out small pebbles. Place peas in pot and add water covering the peas, place in refrigerator for 24 hours. (If frozen just place into pot of water) Place them on the top of the stove, in a large dutch over. Combine with salt, pepper, onion, water, or turkey tails or *pork,  you can add crushed red pepper if you like spicy food. Bring to rapid boil, cover and reduce heat simmer for 1½ to 2 hours or until tender.

Serves 4 to 6

*Clean smoked neck bones (there is a brain stem that runs down the neck of the pig), When the bones are chopped, the stern can be found in the channel-like opening, remove it.

Boil the bones until they are ½ the way tender using enough water to cover, through the boiling period maintain this level of water, drain and use the pot liquor and  add water to make 4 cups.

Serve on top the rice on your plate.

Tips:

If you're up to the challenge, you might try adding the rice to the black-eyed pea mixture. If not, I suggests, "cheat" at serving time placed the black-eyed peas on top of the rice on your plate this works for me.

The challenge: After the peas are tender, Add the rice, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed, about 10 to 15 minutes. Mix well, and serve immediately.

KWANZAA PRINCIPLE DAY 3

3rd Kwanzaa Principle: Ujima or Collective Work and Responsibility

Health Principle: Make collective partnerships of family members, your health care team and friends to realize your healthy living 

Chicken Yassa
services 4-6

Ingredients
• 1 4-6 lb. Chicken
• 3 Medium Onions (Vidalia or other, thinly sliced)
• 1/4 C. Parsley (chopped)
• 1 t. Freshly Ground Pepper
• 1 t. Coarse Salt
• 1 Bay Leaf (crumbled)
• 1/4 t. Thyme
• 1/2 t. Crushed Red Pepper (Optional)
• 1/3 C Lemon Juice
• 1/4 C Oil
• 11/2C Water

Marinate at least 30 minutes, longer or even overnight is ideal.
Preparation
1. Cut the chicken in half or in pieces and spread out on a baking pan
2. Put giblets in water and simmer (for sauce for chicken and onions) (need 1 C. of stock)
3. Cover with the onions, parsley, salt, pepper, bay leaves, thyme and red pepper
4. Pour lemon juice and salad oil over the chicken and onions
5. Marinate for at least 30 minutes
6. After marinating remove the chicken and broil until chicken is browned on all sides
7. Simmer the onion mixture over medium heat stirring occasionally to prevent onions from browning (approx. 5 minutes)
8. Return chicken to baking pan and cover with the onion mixture
9. Pour 1 cup chicken stock (including giblets) over the chicken and onions
10. Make white rice
11. Bake at 375 degrees for 20 minutes until onions turn a light golden color.
12. Serve over rice

KWANZAA PRINCIPLE DAY 2

2nd Kwanzaa Principle: Kujichagulia or Self–Determination

KWANZAA RECIPE DAY-2

Easy West African Peanut Stew
(serves six to eight)

INGREDIENTS
1 tablespoon olive oil
8 boneless chicken thighs, cut into quarters
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 to 3 cloves garlic, crushed
1 onion, chopped
1 teaspoon ground coriander seed
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 cup chicken broth
3/4 cup unsalted peanut butter
Garnish: chopped peanuts and parsley

INSTRUCTIONS
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Season chicken with salt and pepper. Add chicken to the skillet and brown on both sides. Remove chicken from pan. Reduce heat to medium low and add garlic and onion. Saute for 2 to 3 minutes. Add coriander, red pepper flakes, and cumin.
Be careful not to let the garlic brown.
Mix in broth, chicken, and accumulated juices. Cover skillet and simmer, stirring occasionally for about 30 minutes.
Remove lid and stir in peanut butter, making sure it is blended well. Replace lid and cook until chicken is thoroughly done, about 15 more minutes should do it.
Remove from heat and garnish with chopped peanuts and parsley.
I serve rice and a salad a great little dinner

KWANZAA PRINCIPLE DAY-2

2nd Kwanzaa Principle: Kujichagulia or Self–Determination
Health Principle: It’s within your power to determine what your future health will be. Act on it.

My personal goals for 2013 –
Continual working toward a Health body, exercise 30 minutes 4-5 days
week, walking 3-4 days a week, eating healthy and losing 40 pounds.
Continual working toward my goal of visiting all 50 states.
Craft at least 15 minutes everyday and use something new, or
different and just play around with a new or never used product once a week.
 What our your goals for 2013, if you like to share that wold be great. If not write them down and revisit them often, maybe every two or three weeks to stay on tack.

1st Kwanzaa Principle: Umoja or Unity

 Kwanzaa Principle: Umoja or Unity
Health Principle: Recognize the unity of your body, mind and spirit.

OXTAIL STEW

INGREDIENTS
1/2 cup chopped celery
3 carrots, cut into 1/2 inch
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup oil
3 pounds beef oxtail
1 large onion, chopped
salt and pepper to taste
¼ cup cornstarch dissolved in ½ cup water


DIRECTIONS
1. Place celery, carrots garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
3. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
4. Remove oxtail pieces and place into a serving dish. Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

Note
Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy - and if not cooked long enough it will not come off the bones easily enough. I normally find 4 hours cooking is just perfect.
You can use your crockpot just cook on low for 5 or 6 hours remember do not over cook.

The principles of Kwanzaa

 During this holiday season and throughout the coming year, we challenge you to put the principles of Kwanzaa to work with the goal of increasing the physical, mental and spiritual health of African Americans everywhere.This year I will share one of the principles of Kwanza each day and a recipe.


The Symbols of Kwanzaa
Kwanzaa has seven basic symbols and two supplemental ones. Each Symbols represents values and concepts reflective of African culture and contributions to community building and reinforcements. The basic symbols in Swahili and then in English are:

Mazao (The Crops)
These are symbolic of African harvest celebrations and of the rewards of productive and collective labor.

Mkeka (The Mat)
This is symbolic of our tradition and history and therefore, the foundation on which we build.

Kinara (The Candle Holder)
This is symbolic of our roots, our parent people -- continental Africans.

Muhindi (The Corn)
This is symbolic of our children and our future which they embody.

Mishumaa Saba (The Seven Candles)
These are symbolic of the Nguzo Saba, the Seven Principles, the matrix and minimum set of values which African people are urged to live by in order to rescue and reconstruct their lives in their own image and according to their own needs.

Kikombe cha Umoja (The Unity Cup)
This is symbolic of the foundational principle and practice of unity which makes all else possible.

Zawadi (The Gifts)
These are symbolic of the labor and love of parents and the commitments made and kept by the children.

The two supplemental symbols are:

Bendera (The Flag)
The colors of the Kwanzaa flag are the colors of the Organization Us, black, red and green; black for the people, red for their struggle, and green for the future and hope that comes from their struggle. It is based on the colors given by the Hon. Marcus Garvey as national colors for African people throughout the world.

Nguzo Saba Poster (Poster of The Seven Principles)

CHRISTMAS COUNT DOWN OF QUICKIE RECIPE

 Quickie Recipe 5 (1 days until Christmas)
 Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.

.

Vegetable soup

1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons vegetable oil
8 cups water or low sodium or low fat vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 cup green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, collards, or other green
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste

 Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft. Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender. Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes and remove from heat. Stir in parsley. Season with salt and black pepper.
service with  crackers or french bread, another great dinner idea

TIP: before you go out to a holiday party or dinner party eat a bowl of your soup and you will eat less because the soup will make you fill full.

CHRISTMAS COUNT DOWN OF QUICKIE RECIPE

 Quickie Recipe 4  (2 days until Christmas)

Try this tasty turkey enchilada recipe for a quick and easy Mexican-style dinner and it Makes 8 to 10 servings.
TURKEY ENCHILADA

Ingredients
1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil
2 cans tomato soup
1 jar (8oz) salsa
1/4 cup water
Salt

12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro


Preparation
1. Mix soup,water and salsa and set aside.
2. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup sauce. Add salt to taste.
3. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
4. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

CHIRSTMAS COUNT DOWN OF QUICKIE RECIPE

Quickie Recipe 3 (3 days until
Crockpot Chicken Creole

3 lbs. chicken thighs
1 cup celery, diced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can diced tomatoes
1 tsp. garlic powder
1 tsp. sugar
2 tsp. Cajun seasoning
1/2 tsp. paprika
salt and  pepper to taste
Louisiana hot sauce to taste
*2 cups rice, cooked

Place chicken in bottom of  crockpot, combine remaining ingredients  and  add to crockpot. (DO NOT ADD RICE)  Cook on high 4 to 5 hours or on low 7-8 hrs

*Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.

CHRISTMAS COUNT DOWN OF QUICKIE RECIPE

 Quickie Recipe 2  (4 days until Christmas)

Tuna Casserole

Ingredients
1 (16 ounce) package macaroni
1/2 cup can green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup milk or water
4 (6 ounce) cans tuna, drained
1 (4.5 ounce) can sliced mushrooms (optional)
2 cups shredded cheddar cheese
ground black pepper to taste
1 cup crushed potato chips

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 400 degrees
3. In a large bowl, thoroughly mix macaroni,  1 cup cheese, peas, tuna, and mushrooms, mix the soup and milk together and add.
4. Transfer to a 9x13 inch baking dish, add  remaining 1 cup cheese and crushed potato chip on top.
5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Add a salad and this makes a  very filling dinner.

CHRISTMAS COUNT DOWN OF QUICKIE RECIPES

 Quickie Recipes 1
 (5 days until Christmas)

Open face broiled Roast Beef Sandwich

Ingredients

4 hoagie buns, split
4 tablespoons mayonnaise
4 teaspoons prepared coarse-ground mustard
2 pound deli sliced *roast beef
4 tomatoes, thinly sliced
1/2 red onion, thinly sliced
8 slices provolone cheese
salt and pepper to taste
* you can use any combination of meat and cheese.

Directions

1. Preheat oven on broiler setting.
2. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
3. Broil 3 to 6 inches from heat source for 3 to 5 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Add a bowl of soup or chips for a very filling dinner.

RED BEANS AND RICE WITH SAUSAGE

RED BEANS AND RICE WITH SAUSAGE

This is my husband favorite dish. Every Monday in New Orleans is "Red Beans and Rice day" and his mother would cook a big pot full, the addition of Smoke Sausage
originated in the southern section of Louisiana. The Red Beans are delicious with or without the smoke sausage.
 Today I prepare them in my crockpot using turkey tails, add all ingredients, add the sausage the last hour of cooking and prepare your rice. This makes a great  dinner.

INGREDIENTS
1 pound Red Beans
1-2 pounds smoked neck bones or *smoked turkey tails
2 pounds of Andouille or Kielbasa Sausage
2 medium onions, chopped
1 (14.5 ounce) can diced tomatoes, undrained
2 cloves garlic, minced
2 ribs celery, chopped
3 large bay leaves
2 tablespoons chili power
1 to 1 ½ Tablespoons paprika
salt and black pepper to taste
4 cups of cooked rice

Soak beans overnight, or about 6 hours, in enough water to cover all beans, drain water, then cover with fresh water. Let beans remain in this water until ready to cook.
Clean smoked neck bones (there is a brain stem that runs down the neck of the pig), When the bones are chopped, the stern can be found in the channel-like opening, remove it.
Boil the bones on until they are ½ the way tender using enough water to cover, through the boiling period maintain this level of water.
Add the onions bell pepper, celery and minced garlic.
Add all seasonings except salt. Drain water from the beans add to pot and cover.
Cook at medium heat for 30 minutes, reduced heat to simmer and cook until the beans are tender. Be sure to check for seasoning and add salt.
Meanwhile slice the smoked sausage in 1" to 2" pieces. Place in baking pan in a 300 degree oven for 30 minutes, drain off and discard the fatty liquid.
Add sausage to the pot of beans and neck bones. Continue to cook until the beans are fully tender when pierced with a fork, skim off all visible fat.

* just add the turkeys tails no need to pre boil them.

9th DAY OF CHRISTMAS - CROCK POT ROTISSERIE CHICKEN

CROCK POT ROTISSERIE CHICKEN

Ingredients
2 whole chicken ( 2-3 lbs) or 1 whole chicken (5 or 6 lbs)
butter flavored cooking spray
salt ,pepper, and any season you like on your chicken
aluminum foil


Directions
Spray chicken and on the  inside of crock pot.
Sprinkle chicken with seasoning.
Roll foil into balls and place in bottom of crock pot.
Place chicken on top of foil balls(breast side up).
Cook on high 4 to 6 hours
(DO NOT ADD ANY WATER)

Tip
Cook on high, it will not turn out the same if you use low.

8th DAY OF CHRISTMAS -Spaghetti Casserole

QUICK AND EASY TRY THIS ONE TONIGHT

Spaghetti Casserole

Ingredient:
1 pound pk. spaghetti
2  pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 (16 ounce) jar spaghetti sauce
1 can diced tomatoes
1 teaspoon dried oregano
salt and pepper to taste
1 1/2 cups shredded Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 -15 minutes or until al dente; drain and reserve.
Preheat oven to 300 degrees F (150 degrees C).
In a large skillet, brown ground beef until no longer pink; drain reserving 1 tablespoon of drippings in pan. Set beef aside. In skillet saute onion, green bell pepper and garlic until just soft. Combine browned beef, spaghetti sauce, diced tomatoes , oregano, salt and pepper with onion mixture; mix well.
Mix together spaghetti and meat mixture, pour into 9 x 13 pan. Top with cheese and bake for 30 minutes, or until cheese is melted.

DAY 7 OF CHRISTMAS (Meatball Stew)

This is a  quick and easy dinner idea.

Crock pot Meatball Stew

Ingredients
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 pound fresh baby carrots, quartered
1 onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix


Directions
Place the potatoes, carrots, onion, celery and meatballs in
a 5-qt. Crock pot. In a bowl, combine the remaining ingredients.
Pour over meatball mixture. Cover and cook on low for 9-10 hours
or until the vegetables are crisp-tender. Yield: 6 servingsStew

DAY 6 1-2-3-4 POUND CAKE

The pound cake, most known as a rich cake, originally contained a pound of each of the main ingredients, including flour, sugar, and butter. That’s where the pound cake gets its name.
When I was a young girl, my grandmother didn't have a mixer she would beat this cake by hand and folded the dry ingredients in a little at a time before baking. She said it needed 300 strokes so we used to count as she mixed. She would bake it during the week for Sunday dinner,also she would bake one for my dad's Friday Night Fish Fry.

1-2-3-4  POUND CAKE   

Ingredients:

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
3 cups flour sifted (to day we use Swans Down Cake Flour)
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract

Glaze:
1 cup confectioners' sugar
1 tablespoon bourbon
1 teaspoon orange zest, grated
1 - 2 tablespoons orange juice concentrate, thawed


Directions:

Preheat oven to 325 degrees. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming by hand until smooth after each addition. Spread batter into prepared 10-inch bundt pan. Bake until tester inserted into cake comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack.
Glaze with OLD-FASHIONED BOURBON GLAZE: Combine sugar, bourbon, zest and enough orange juice to make a thin glaze. Drizzle onto cake.

DAY 5 - SWEET POTATO PIE

SWEET POTATO PIE

Ingredients:
3 - Frozen Unbaked 8” Or 9” Single Crust Pie Shells
4 - Pounds Uncooked And Unpeeled Sweet Potatoes
1/2 - Cup (1 Stick) Butter
2 - Cups Sugar
3 - Large Eggs
2 - Cups *Evaporated Milk
1 - Tablespoon Vanilla Extract
1/4 - teaspoon Salt
1/2 - teaspoon cinnamon

Preparation:
Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart. Let the potatoes cool and then peel them.
Blend your sweet potatoes in a large mixing bowl with a blender to**remove strings,
repeat this three our four until you have remove just about all the strings
Next cream the softened butter with sugars. Add to the blended sweet potatoes
and continue to mix while adding the eggs one at a time. Add your milk,
vanilla extract, cinnamon and salt and mix thoroughly.
Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for
1 hour and 30 minutes at 350 degrees on your center oven rake.

Tip:
I double the recipe and bake two pies at a time.
* DO NOT use sweet condensed milk
**Beat the potatoes with an electric mixer on "medium" for one to two minutes remove the beater blades wash off all the string  with tap water, repeat this step five to ten times until  all the  strings are gone.

Christmas is in the air

 WOW!! it's the 4th day of Christmas already so let get cookin'

 We all are so busy, this time of the year I would like to share some of my HOLIDAY recipes and a few one-pot  meals, crockpot  and casseroles for your last minute dinner ideas.
I wanted to create a countdown to Christmas in a creative crafty way, I decided to create a handmade Advent Calendar filled with 24 recipes ideas that are quick, easy and fast to prepare, along with a few of my family favorite Holiday goodies.

Do you make an Advent Calendar or have a special way your family celebrates the countdown to Christmas?
 I would love to hear your ideas! Here are the instruction of an Advent Calendar ideas I used to create my 2011 countdown to Christmas.


I saw this cute homemade advent on the web freebies for mom.
Homemade Advent Calendar

Supplies needed:

A large circle punch (in scrapbook supplies at craft store) or a jar or glass for tracing
Tape
Scrapbook or festive holiday gift wrap
Ribbon
Marker
2 Muffin Tins
A picture frame stand or a place to prop your finished tins
I began this project by punching out 48 circles. On half of these write the numbers 1-24 and on the other half you can write fun activities to do with your children in anticipation of the big day.
Break out your trusty calendar and jot down the activities for each day to remind yourself what you need to plan for and what supplies will need to be purchased to accomplish the activities.

STUFFING VS DRESSING

And the winner is.......BRENDA RAGSDALE

The gifts is from LaChic Gifts and Craft.

 

I like to know what your family call it. It's always dressing in my family whether it's cooked in or out of the bird. Some say that a lots of working class people (African American) have the tendency to say dressing but whatever you call it, it's my favorite part of the meal. Let's hear what your family call it, this should be fun I will give a gift to one lucky person just for commenting. I will have one of my grand baby pick a name at 6:00 pm East Coast time on BLACK FRIDAY and post your name on my blog COOKING WITH NANNA and MY FACEBOOK PAGE, all you have to do is send me your information and I will sent it out (12/04/2012).

HAPPY THANKSGIVING

 

Everyone have a great Thanksgiving Dinner and be thankful because this is the day that the LORD has made.
I am thankful for my family, my health, my friends, a roof over my head and to be surrounded by my love ones during this Holiday Season.

STUFFING VS DRESSING

STUFFING VS DRESSING

I like to know what your family call it. It's always dressing in my family whether it's cooked in or out of the bird. Some say that a lots of working class people (African American) have the tendency to say dressing but whatever you call it, it's my favorite part of the meal. Let's hear what your family call it, this should be fun I will give a gift to one lucky person just for commenting. I will have one of my grand baby pick a name at 6:00 pm East Coast time on BLACK FRIDAY and post your name on my blog COOKING WITH NANNA and  MY FACEBOOK PAGE, all you have to do is send me your information and I will sent it out  (12/04/2012). 

CORNBREAD GIBLET DRESSING

Ingredients:
3/4 pound Chicken Giblets, *cooked and chopped
1 (9 x 13) pan of **baked cornbread
3 stalks celery, finely chopped
1 cup onion, chopped
3/4 cup bell pepper chopped
1/4 c. butter
1/4 tsp. poultry seasoning
1 or 11/2 tbsp. sage, to taste
Salt, and pepper to taste
2-4 cups giblet juice *


Directions
Saute onion, celery and bell pepper in the butter until done but not brown,
Crumble cornbread in a large bowl. Add celery,onions, bell pepper, giblets and
poultry seasoning. Add giblet juice gradually. In between adding giblet juice, add sage and salt and pepper to taste, continue adding juice until cornbread is very moist. Bake in a 9 x 13 pan at 375 degrees until top is golden brown. This recipe can be stuff into bird just use less juice.

*Boil the Chicken giblet (gizzards) in a saucepan on high heat with about a quart of water, add one celery stalk cut up, one medium onion cut up, one teaspoon salt. Reduce heat to low; cover and simmer for 1 to 2 hours or until tender. Discard celery and onion, and coarsely chop giblets. Reserve 4 cups of liquid.

**If you use a corn bread mix, don't use Jeffy or any mix that has sugar and add an extra egg to your corn bread mix.

CANDIED YAMS

This is one of my grand kids favorite dish for the holidays , for them I place the Yams into a 9 x 13 inch pan and Sprinkle  1 (10.5 ounce) package miniature marshmallows over the top and bake at 350 degrees F (175 degrees C) until golden brown.  

CANDIED YAMS

Ingredients:
5 pounds yams (or sweet potatoes), peeled and cut to large bite-sized pieces
3 teaspoon ground cinnamon
2 cups granulated sugar
2 teaspoon vanilla extract
1/2 cup butter
1 teaspoon lemon juice
DO NOT ADD WATER

Directions
In a large pot over medium heat, place potatoes. Top with butter, cinnamon, vanilla,lemon juice and sugar, cover and simmer, for 35 to 45 minutes until tender. Gentle stir throughout cooking, until mixture is thick and syrupy. Mixture will thicken slightly as it cools. Remove from heat and serve warm.

Tip:
If sauce looks very liquid, removed the potatoes, as they are fully cooked, and simmered the remaining liquid with the cover removed until it caramelized and then poured it back over the potatoes.
DO NOT ADD WATER

WHAT’S ON HAND VEGETABLE SOUP

 

WHAT’S ON HAND VEGETABLE SOUP

Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.

1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons vegetable oil
8 cups water or low sodium or low fat vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 cup green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, collards, or other green
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste

Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.

Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.

Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.

Remove from heat. Stir in parsley. Season with salt and black pepper

How to Roasted Pumpkin Seeds

Now that you have carved your pumpkin, and removed the membrane and seeds, it time to bake  up a batch of pumpkin seeds to snack on.

Cut a fresh, well-ripened pumpkin in half.
Remove the membrane and seeds.
Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.

Heat oven to 300.
Spread 1 tablespoon vegetable oil in a shallow pan.
Sprinkle seeds over oil in single layer.
Sprinkle 1 teaspoon salt over seeds.
Bake 15 to 20 minutes or until lightly browned; cool.
and enjoy.

Cajun Spiced Roasted Pumpkin Seeds

Double or triple this roasted pumpkin seed recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.


Ingredients:

1 cup pumpkin seeds
1 scant teaspoon Cajun seasoning, or to taste
paprika, for more color, if desired
a little salt, depending on saltiness of the seasoning
2 dashes Worcestershire sauce
1 tablespoon melted butter or vegetable oil

Preparation:
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!

Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.

Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

PUMPKIN, PUMPKIN, EVERYWHERE AND NOT A GOOD RECIPE IN SIGHT

       This is the time of the year when pumpkins are plentiful.    After you have carved the face and used them for punch or soup bowls, now it time to bake. I want to share a few recipes some are my old favorite and today I have a new recipe to share. 

 

 

There's no shame in using canned pumpkin. Even professional bakers do it. But if you're using fresh, choose small, flavorful sugar pie pumpkins--and save the big ones for carving.
 

NO BAKE PUMPKIN PIE ( my go to pie every year)

 

INGREDIENTS

* 1 (9 inch) prepared graham cracker crust

* 1 (.25 ounce) package unflavored gelatin

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon salt

* 1 (14 ounce) can sweetened condensed milk

* 2 eggs, beaten

* 1 (15 ounce) can pumpkin puree

 

DIRECTIONS

1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.

2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Pumpkin Pancakes (all time favorite)

 

INGREDIENTS

2 1/2 cup Aunt Jermima Original Pancake Mix
3 tablespoons brown sugar
2 1/2 teaspoon pumpkin pie spice
1 3/4 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vinegar
2 tablespoons vegetable oil

DIRECTIONS

1. In a separate bowl, mix together the milk, eggs, pumpkin, oil, and vinegar. Combine the dry ingredients, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Try maple pumpkin syrup. Mix 1/2 c. pure maple syrup with 1/2 c. or so pumpkin puree and a pinch of cinnamon. Heat it up until warm. Adds the perfect touch to these pancakes!These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
 

JENNIFER CONWAY’S PUMPKIN BREAD (New recipe just try it today yummy)

Ingredients

• 3 1/2 cups Flour
• 1/4 tsp. Baking Powder
• 2 tsp. Baking Soda
• 1 1/2 tsp. Salt
• 1 tsp. each: Nutmeg, Cloves, Cinnamon
• 1 1/2 cups each: Granulated Sugar, Packed Brown Sugar
• 1 cup Vegetable Oil
• 2 cups Canned Pumpkin (Libby's is best!)
• 4 Eggs

Directions

1. Sift together flour, baking soda, baking powder, salt and spices.
2. Add sugar and mix well
3. Add oil and pumpkin, stirring until well-combined
4. Add eggs one at a time, blending thoroughly
5. Pour into 2 greased and floured 9 1/2x5 1/4" loaves
6. Bake @ 350 degrees for 50-60 minutes or until toothpick comes out clean
7. Let cool for 5 minutes
8. Remove from pans and place in wire racks to cool completely