Sunday, November 25, 2012

Thanksgiving 2012

Kim’s Saltine Crack


  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1 1/3 cups)


Preheat the oven to 425 degrees F.
Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Thanksgiving 2012


Emily’s Beerarita (Best Beer Margarita)


  • 1 (12 ounce) cans frozen limeade concentrate ( semi-thawed)
  • 12 fluid ounces tequila
  • 12 fluid ounces Sprite
  • 12 fluid ounces beer
  • ice ( lots of ice!)
  • 1 limes ( cut into wedges)


  1. Pour the limeade, tequila, Sprite and beer into a large glass pitcher; stir with a long-handled spoon until completely blended and the frozen limeade has completely melted.
  2. Add in lots of ice.
  3. Adjust with water if the mixture is too sweet.
  4. Serve each glass with a lime wedge on the end.

Saturday, November 24, 2012

Thanksgiving Recipes

Caramel Apple Pie
Herb stuffed turkey breast

Brined turkey
Sausage and kale stuffing
Brunch: sausage and grits casserole - I add peppers, onions, mushrooms and fresh garlic (cook with sausage)

Wednesday, November 14, 2012

Hi Fall Food Fans,

So, if you are looking for a fall squash or sweet potato recipe, this one is a keeper!  I'm serving it this year on Thanksgiving Day.  I miss you all.
P.S. It comes from Aunt Jan Leadon

Baked Spiced Butternut Squash/Sweet Potato with Apples and Maple Syrup

8 to 10 Servings

1/2 cup butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 t ground cinnamon
1/2 t ground allspice
1/2 t salt
Pepper to taste

3 small butternut squashes, peeled, halved lengthwise, seeded , cut into 1/3-inch slices.  Or same of sweet potatoes (yams fine, whatever).
4 Granny Smith Apples, peeled, halved, cored, and cut into 1/4-inch thick slices.

1.  Preheat oven to 400.  Butter 13x9 glass baking dish.  Stir butter, maple syrup and apple juice in small sauce pan over medium-low heat until butter melts.  Increase heat and boil until mixture is slightly reduced, about 5 minutes.  Remove from heat; whisk in cinnamon, allspice and salt.
2.  Arrange 1/3 of squash slices in prepared dish.  Top with half of apple slices, then 1/3 of squash slices.  Arrange remaining slices of squash and apple atop, alternating.  Sprinkle lightly with salt and pepper when done.  Pour maple syrup mixture over.  Cover baking dish tightly with foil.
3.  Bake casserole until squash is almost tender, about 50 minutes.  Uncover and bake until squash is tender, basting occasionally with syrup about 20 minutes longer. 
(Can be made one day ahead.  Cover with foil and refrig.  Rewarm, covered in 350 oven about 25 minutes or in microwave for 8 minutes.)