Wednesday, November 25, 2009

Pumpkin Pancakes

I plan on making these for breakfast tomorrow...


For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10.

(From Martha Stewart)

Tuesday, November 24, 2009

Refrigerator Roll Dough

Over the holidays I always get a lot of requests for this recipe, so I thought I'd share it here...


1 package active dry yeast (or 2 1/2 teaspoons bulk)
1 1/2 cups warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 to 7 cups all-purpose or unbleached flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

When you get ready to make the rolls, divide, and bake at 400 degrees until golden brown (about 15 minutes).

Friday, November 20, 2009

One-Bowl Brownies

I posted this recipe not too awful long ago, but, by request, I am reposting it...this time with a picture of the batch I served at last night's jewelry party. This recipe is as good as any boxed brownie mix that we've ever tried without
all the extra added junk! Enjoy!

2 cups sugar
1 1/3 cup flour
3/4 cup baking cocoa
1 tsp. baking powder
1/2 tsp. salt
1/2 cup nuts (optional)
2/3 cup olive oil
4 eggs, beaten
2 tsp. vanilla

In a large bowl, combine sugar, flour, cocoa, baking powder, salt and nuts. Add
oil, eggs and vanilla; stir just until moistened. Do not overmix. Spread in a
greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20-25 minutes or
until a toothpick inserted near the center comes out clean. Yield: 2 1/2 dozen.

Saturday, November 14, 2009


Greetings Dear Friends!

I pray that this issue of HEARTH AND HOME finds you and yours healthy, happy, and ready to celebrate another BEAUTIFUL holiday season!

I tell you…this year we have so much to be thankful for! SO much! There have been so many things this year that could have turned out so differently, but God in His infinite grace and mercy saw fit to work all things for our good and His glory, and we can’t thank Him enough! He is so good to us! So faithful! Praise the name of the Lord!

So…what do you have to be thankful for this year? How do you and your family plan to celebrate all the wondrous things that God has done for you?

“In every thing give thanks: for this is the will of God in Christ Jesus concerning you”
(1 Thessalonians 5:18).

Okay… why don’t you grab a cup of hot tea…or coffee…or cocoa, settle back, and join me for a fresh issue of HEARTH AND HOME. Here we go…


* On the 10th of October my daughter, two daughters-in-law, five grandchildren, and I enjoyed a tea hosted by a local historical site (the Harry S. Truman Birth Home in Lamar, MO). We had such a good time! If you’d like to see pictures, here’s the link to my Blogspot…

* I think the biggest news that’s happened in our family over the past few weeks is that two of our children and their families have been able to stop renting and move into homes of their own. We’d like to congratulate both households and wish them all the best!


* Discarding boxes from new electronics you just bought could bring trouble (you’re announcing what goodies are inside your house). Turn computer and entertainment system boxes inside out before you recycle them.

* Stop flu from spreading with frankincense. The oil has antibacterial properties that destroy airborne viruses on contact. Don’t like the scent? Thyme works, too! Just add 10-15 drops of essential oil to a spray bottle filled with 1 tablespoon witch hazel and 2 cups water.

* If keeping up with the dust on curtains and drapes seems overwhelming, try this: Remove hooks or rings and throw them in the dryer on a no-heat setting with a damp towel and a fabric dryer sheet for 20 minutes. The towel will attract the dust, and the dryer sheet will make the curtains dust-repellent.

* To lift dried candle wax off a tablecloth cut two pieces from a brown paper bag. Slip one beneath the waxy area of the fabric, the other on top. Iron the area using medium heat until the wax melts and is absorbed into the paper.

* When snow and ice are in the forecast, keep your windshield clean with this trick: After parking your car, lift the wipers, cover the windshield with two cut-open paper bags, then put the wipers back down. When you want to go, just remove the bags and the windshield will be clear!

* No need to buy fancy drawer liners. Instead, cut paper bags to fit inside your drawers, allowing a little extra to fold up the sides a bit. Your homemade liners will work just as well as the pricey products.

* To make inexpensive luminaries decorate paper bags using a craft punch in any shape. Fill each with 2 inches of sand (to keep luminaria upright), and place a tea light in a votive holder inside each bag. Light to set a path or tabletop aglow.

* I keep getting a lot of requests for this item, so I am reprinting here…


1/2 cup of borax
1/2 cup of baking soda
1 teaspoon of cloves and/or cinnamon (cloves help keep moths out of the closet too)
Or, if you've got pets, instead of the spices, use about 20-25 drops of sweet orange oil (I use the spices AND the orange oil), which is a natural flea repellent; be sure to mix in the oil into powder mixture thoroughly and never use directly onto your pets.

* Host holiday parties without spending an arm and a leg…just have appetizers and dessert, do brunch, make it potluck, or BYO (cheese and crackers, desserts, etc.).

* Coupons are still the single best way to save on groceries. Check out online coupons by going to and (Make sure your grocer accepts printable online coupons. Some don’t.)

* For more money-saving advice on grocery shopping…especially during this holiday season, here’s Teri Gault…

by Teri Gault -
(article from the November 17, 2009 Woman’s Day magazine)

* Stick to staples – “Go with traditional foods – that’s where the best sales will be, “ says Teri Gault. “The supermarkets think of Thanksgiving week as their annual open house to attract new shoppers, and they do it by selling traditional foods at the lowest prices of the year.” Once you stack manufacturer’s coupons and store coupons, many baking supplies, cranberries, and broths are actually sold at a loss, as manufacturers try to hook new customers.

* Get coupons – Grab the weekly circulars and inserts during the three weeks running up to the holidays. “Often, coupons don’t run in the Sunday paper the weekends before Thanksgiving and Christmas because manufacturers know readers don’t have time to clip them, “ Gault says.

* Stock up – “There are going to be incredible sales, so buy extra,” says Gault. The baking aisles reach their lowest prices of the year, and so do margarine and butter. “That’s a terrific opportunity to buy extra and freeze it for later.”

* Shop local – Don’t forget your town’s weekly farmers’ market – veggies are often a steal.


This link was shared with me by my friend, Beth in Oregon and I thought I’d pass it along to you. Thanks, Beth! J

* For everything you need to know about turkey check out Butterball’s site. They’ve got EVERYTHING!

Just click here:


* Make your own…


1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/8. tsp cloves

Mix ingredients well. Makes 1 teaspoon. Use in any recipe calling for Pumpkin Pie Spice.

* Here’s a wonderful recipe that my daughter-in-law, Angie, came across. She’s made it a couple of times for family get-togethers and it’s a huge hit! Thanks for letting me share, Ange! This is one of my all-time favorites!


1 head lettuce chopped
1 sm. chopped onion
1 lb. cooked bacon crumbled
1 head fresh cauliflower chopped
half a jar of parmesan cheese
Real mayo ( must be real)

Layer lettuce, then onion, then bacon, then cauliflower, sprinkle cheese on top, then spread mayo on very top. Put in fridge to chill do not mix together till right before serving.

Well, Ladies, it’s not much, but that’s all I’ve got to share for now. Please be praying for me. There’s been a lot going on, but it’s time to get back into the swing of things.

Until next time…

All My Love,

Thursday, November 5, 2009

REPRINT - HEARTH AND HOME - November 15, 2002

Greetings Dear Sisters!

Welcome to the second of two, big THANKSGIVING issues of HEARTH AND HOME! I’m so glad that you’re here! I pray that this year’s THANKSGIVING is a special time of love and fellowship in your home and that many heart-held memories are made. God bless you! And HAPPY THANKSGIVING from my home to yours!

Give thanks unto the LORD, call upon his name, make known
his deeds among the people. (1 Chronicles 16:8)

The Origin of Thanksgiving

by Jennifer Shay

Did Governor Bradford initiate the Thanksgiving celebration as history traditionally suggests? In the American colonies, that answer would be yes. But the practice of setting apart a particular time for giving praise to God was no new idea. This custom may be traced back to the time of Moses.

The Israelites' feast of the Tabernacles prefigured our Thanksgiving tradition. This Hebrew feast was held annually following the ingathering of the harvest. During the time of its observance the people dwelt in tents or "tabernacles." The purpose of this activity was to remind them of God's faithfulness during their wilderness journey, for the Old Testament Scripture uses the tabernacle as a symbol of divine protection. For seven days the Jews would praise Jehovah for their deliverance from Egyptian bondage.

The blessings of America's first harvest evoked the same spirit of praise from the colonists that it had from the Israelites. The Pilgrims had weathered many severe trials and had finally seen the fruits of their labor. God's protection was once again evidenced. Hardships did not end with the first Thanksgiving. But, as in the days of Moses, the colonists could thank God for deliverance from spiritual bondage. For they now enjoyed the "milk and honey," knowing they were where God wanted them to be.

Reprinted from FAITH for the Family (1977).

O give thanks unto the LORD; for [he is] good; for his
mercy [endureth] for ever. (1 Chronicles 16:34)


*For your harvest table, decorate with small seasonal gourds and fall foliage—glue a beautiful leaf to place cards.

*Cover your holiday table with white butcher paper, wrap with wide gold ribbon (like a wrapped present) and scatter glittery confetti on surface. Light votive candles in clear glass votive cups for dinnertime.

*Involve the children in decorating the table by having them gather the choicest acorns, seedpods and leaves they can find in the neighborhood. Wash and dry their harvest carefully, then arrange it in a shallow glass bowl and display as a centerpiece.

*To make a festive Thanksgiving centerpiece try this:

Use a nail to make holes, roughly one inch apart, in a small pumpkin. Insert short-
stemmed mums in each hole until the whole pumpkin is completely covered. Presto! A
beautiful centerpiece for your dinner table.

*Use minced or whole sprigs of green herbs like parsley, rosemary, dill, cilantro and sage for garnishing.

*Citrus colors, flavor and scent make things festive. Fill a glass bowl with lemons, fresh cranberries and sprigs of rosemary.

*Freeze small pieces of orange (with some rind) with mint leaves into ice cubes.

*Thinly slice oranges and dry on cookie sheets in a slow oven, turning to dry evenly; fill a bowl with dried orange slices, cinnamon sticks, whole allspice and star anise.


Sing unto the LORD, O ye saints of his, and give thanks
at the remembrance of his holiness. (Psalms 30:4)



*Pack ice cream into buttered muffin tins or decorative molds early in the day, and simply plop them out on pie slices at serving time.

*Gain space for a tall turkey and heaping side dishes by removing the fruit and vegetable drawers from the fridge. Then use the empty bins to chill beverages on Thanksgiving Day. Fill with ice and set outside.

*A turkey doesn’t need to be trussed, buttoned, or stapled to keep the stuffing from spilling out during roasting. Simply seal the stuffed cavity with a bread heel and pop the whole thing in the oven.

*Big platters often pop their wraps in the fridge. For a tighter seal, dip a clean finger in water and moisten the rim of a food-filled dish before you cover it with plastic wrap.

*Thinking ahead to next year...starting in January why not buy a few extra canned or other non-perishable items when you go grocery shopping and place them in a special Thanksgiving box. Bye the time the holiday rolls around next year, you will have a nice assortment of items to give to the local shelter or food bank. By buying items throughout the year, you will hardly miss the extra money spent.


I will praise the name of God with a song, and will
magnify him with thanksgiving. (Psalms 69:30)




For turkeys 12 pounds or smaller, allow about one pound per person. Larger birds have a higher proportion of meat to bone weight. For a 12- to 24-pound turkey, allow about 3/4 pound per person. If you want leftovers, allow 2 pounds per person when buying a turkey 12 pounds or smaller. Allow 1 1/2 pounds per person for 12- to 24-pound birds.


1. Remove Drumstick, Thigh

Remove the drumstick and thigh by pressing the leg away from the body. The joint connecting the leg to the backbone will often snap free or can be cut easily with a knife.

2. Dark Meat (Drumstick)

First, separate the drumstick from the thigh. Remove the meat from the drumstick by slicing away from you and toward the cutting surface.

3. Dark Meat (Thigh)

Thigh meat can be cut by holding it firmly with a fork and cutting slices evenly and parallel to the bone.

4. Carve the Breast (Base Cut)

To make a base cut, first cut parallel to, and as close to the wing as possible. All breast meat cuts will stop at this horizontal cut.

5. Cut Thin Slices

Carve downward, ending at the base cut slightly higher up on the breast. Remember to try to keep slices as thin and even as possible.

6. Kitchen Carving Method

OR… if you're cramped for table space, try this method. Remove the whole breast from one side of the turkey. Place it on a cutting board (possibly in the kitchen) and slice evenly across the grain. Repeat with the second half of the turkey.
The Butterball Turkey Talk-Line is open until Dec. 21. Professionally trained home economists and dieticians will be available to answer questions about cooking turkeys by phone or via e-mail.

The Talk-Line number is 1-800-288-8372. The website address is:


Oven Temperature 325 degrees F (165 degrees C)

Size Stuffed Unstuffed

8-12 pounds 4-5 hours 3-4 hours
12-16 pounds 4 1/2-6 hours 3 1/2-5 hours
16-20 pounds 5 1/2-7 hours 4 1/2-6 hours
20-24 pounds 6 1/2-71/2 hours 5 1/2-6 1/2 hours

These times are guidelines only. The meat thermometer should register 185 degrees F (85 degrees C) in the thickest part of the thigh when done. Juices should run clear when the bird is pierced with a fork between the leg and thigh.

How To Grill A Turkey-

Grilling a turkey makes good sense for busy cooks, especially if you're dealing with a small space kitchen. With the turkey cooking merrily away on the grill, the oven is free for other chores such as cooking large pans of dressing, side dishes or even home baked pies. And, as always, grilling cuts down on clean-up time so you'll have more time to relax and enjoy the day.

Whether you have a gas or a charcoal grill, you can use it to prepare a moist, delicious turkey, if you keep a few tips in mind.

· After removing the plastic wrapping, prepare the turkey by freeing the legs from tucked position and removing the neck and giblets from neck and body cavities. Rinse the turkey and drain well. Turn wings back to hold neck skin in place. Return legs to tucked position. It's not necessary to truss a turkey for the grill.

· You can marinate the turkey by using a fork to make random holes over the entire bird. Place the turkey in a large, plastic cooking bag or clean plastic trash bag and pour in the marinade. Close the bag securely and let it marinate overnight in the refrigerator. Before cooking, scrape off excess marinade and discard.

· Do not re-use marinade to baste the turkey.

· Do not stuff a turkey that's to be grilled as it can take too long for the temperature of the stuffing to reach the required temperature of 165 F degrees.

· Keep the lid on the grill closed as much as possible to prevent heat loss.


Use indirect heat to grill the turkey. Prepare the grill by removing top grill rack and opening all vents. Mound 50 to 60 briquettes in center of the lower grill rack or the bottom of grill and ignite briquettes. When coals become ash-gray -- about 20 to 40 minutes -- divide them into two equal parts, positioned on the outside edges of lower grill rack or bottom of grill.

Place a foil drip pan or a double thickness of heavy-duty aluminum foil between the two piles of coals.

Lightly grease the top grill rack before repositioning it on the hot coals. Place the prepared turkey in the middle of the grill rack, directly over drip pan, and replace the lid on the grill.

You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey's doneness by using a meat thermometer. Breast meat is ready at 170 °F degrees, thigh meat at 180° F degrees.

Maintain grill heat during cooking by adding 5 to 8 briquettes to both sides of hot coals every hour or as needed.

How To Deep Fry A Turkey

Deep frying a turkey may sound like a strange concept, but trust me, it doesn't come out like you'd think. Deep fried turkey is moist and delicious and not at all greasy.
Of course, an idea like fried turkey originated in the south, the frying capital of the United States, but it is gaining popularity nationwide. In fact, a recent block party I attended in South Central Los Angeles had three fried tukeys going. Several groups of neighbors had gotten together and split the cost of the oil and special equipment needed to make this dish. Needless to say, their tables were some of the most popular.

You Will Need

In addition to a turkey, you'll need a 40 or 60 quart pot with basket, plus a propane gas tank and burner, a candy thermometer, a meat thermometer and lots of oil. You should also keep a fire extinguisher and plenty of pot holders nearby. An injector to add marinades and seasonings to the meat is also good to have, although you can make a plain turkey without it.

As far as the turkey itself goes, smaller birds work better for frying. Try not to go over ten pounds. Before cooking, you can inject the turkey with your favorite marinade, rub it with a dry spice rub, or even coat it in seasoned breadcrumbs. You will need about five gallons of oil in which to fry the turkey.

Where to Fry

Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains.

How to Fry

Before beginning, determine the amount of oil you'll need by placing the turkey in the basket and putting this in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot.

Using the candy thermometer to determine temperature, heat the oil to 350°F. This usually takes between 45 minutes to an hour. Once the oil is hot enough, place the turkey in the basket and slowly lower it into the pot. With whole turkeys, you can estimate on about three minutes per pound to cook. Remove turkey and check the temperature with meat thermometer. The temperature should reach 170° F. in the breast and 180° F. in the thigh.

Hints & Tips

· Do not stuff turkeys you plan on frying, it just doesn't work.

· Be sure to measure for the amount of oil you'll need BEFORE you marinate or bread the turkey. A good time to do these tasks is while the oil is heating.

· Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey to avoid cross contamination.

· Consume cooked turkey immediately and store leftovers in the refrigerator within two hours of cooking.

· Never leave the hot oil unattended.

· Don't allow children or pets near the cooking area.

· Allow oil to cool completely before disposing or storing it.


But thanks [be] to God, which giveth us the victory through
our Lord Jesus Christ. (1 Corinthians 15:57)



For all the gifts that Thou doest send,
For every kind and loyal friend,
For prompt supply of all my need,
For all that’s good in word or deed,
For all of health along life’s way,
For strength to work from day to day,
I give Thee humble thanks.
For ready hands to help and cheer,
For listening ears Thy voice to hear,
For yielded tongue Thy love to talk,
For willing feet Thy paths to walk,
For open eyes Thy Word to read,
For loving heart Thy will to heed,
I give Thee humble thanks.
For Christ who came from heaven above,
For the Cross and His redeeming love,
For His mighty power to seek and save,
For His glorious triumph o’er the grave,
For the lovely mansions in the sky,
For His blessed coming by and by,
I give Thee humble thanks.


Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God. (Philippians 4:6)




· Don't stuff the turkey with the dressing, as it absorbs much of the fat. Bake it in a covered casserole instead.

· Saute onions and celery in a small amount of butter/margarine, i.e., 1 tablespoon. Use chicken or turkey broth for additional moisture.

· Roast the turkey on a rack so the fat drips away from the bird.

· Use a fat separator for the roasting pan juices and skim off all fat before making the gravy.

· I use a dry package of turkey gravy mix for added flavor and thickening.

Pumpkin Pie-

· Make pumpkin pies with canned, evaporated, skimmed milk.

· Use half the amount of sugar in the recipe - SUBSTITUTE BROWN SUGAR FOR WHITE, as it's more flavorful.

· Use more spices than the recipe suggests. I double the amount.

· Use light or fat free whipped topping.

· If more than one choice of pie is offered after the meal, choose ONE, not a bit of each - always choose the one that "rings your bell" (a 10 on a scale of 1 to 10).

· Eat the filling of the pie and just a bit or none of the high fat crust. Cover the crust with a napkin so you won't nibble on the crust.


· Mash the potatoes with chicken broth and canned, evaporated, skimmed milk. HOLD THE BUTTER - NO ONE WILL NOTICE!

· Use pineapple and/or orange juice thickened with corn starch as a glaze for carrots or sweet potatoes. (I add a pinch of pumpkin pie spice to the glaze.)


· Sprinkle hot vegetables with dill for flavor instead of butter.

· Use low fat canned cream soup in the traditional green bean casserole.

· Use all fruit spreads on rolls vs butter or margarine OR, SKIP THE ROLLS due to so many other "bread" items, i.e., stuffing, sweet potatoes, whipped potatoes, etc.

· Use the 1-10 rating system during Thanksgiving dinner. Rate each food that is passed on a 1-10 scale - 1, not appealing - 10, WOW, my favorite! Eat only 9's and 10's. Pass up the rest!

· Don't skip meals before the big meal that day. You'll be too hungry and may overeat. Treat it as a regular day - 3 meals and fruit snacks.

· Begin the meal with a salad. You'll eat less during dinner.

· After dinner, go for a long walk!


And whatsoever ye do in word or deed, [do] all in the name of the Lord
Jesus, giving thanks to God and the Father by him. (Colossians 3:17)



Mixed up Bible Verses: Select Bible verses to unscramble that relate to being "thankful". Create them and print them out ahead to make things easier for you. Make sure you have pencils with erasers on top and Bibles to hand out to each participant. You can give the first person that completes unscrambling the verses a prize or just use this as an activity without the pressure to "win".


Take a turkey fun quiz at:



1. A Center-Stage Bird
2. Corn-Print Place Mats
3. Hatband Napkin Rings
4. Ship-Shaped Favors
5. Pilgrim Place Cards




ThanksLiving Treasures:

It might be too late for this holiday season (and I‘m not sure about‘ll have to check), but don’t miss the opportunity to share this wonderful family memory-maker with YOUR family.

(This is what we’re doing this year! It is a FANTASTIC 6-day program that REALLY promotes love of God and family togetherness. It‘s a wonderful resource!)



“If ye walk in my statutes, and keep my commandments, and do them; Then I will give you rain in due season, and the land shall yield her increase, and the trees of the field shall yield their fruit...and I will give peace in the land.” (Leviticus 26:3,4,6)



Prep Time : 15 min.
Cook Time : About 4 hr.

1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
3 tbsp. lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
12- to 14-lb. turkey


Mix broth, lemon juice, basil, thyme and pepper.

Roast turkey according to pkg. directions, basting with broth mixture.

Stand 10 min. before slicing. Discard any remaining broth mixture. Serves 14.


1/2 cup butter or margarine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bone-in whole turkey breast (5 1/2 to 6 pounds)

In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325 degrees for 1 1/2 to 2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes. Yield: 10-12 servings.


1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
3 tbsp. all-purpose flour


Roasting turkey from roasting pan. Pour off fat.

Mix broth into flour in roasting pan. Cook and stir until mixture boils and thickens. Serves 6.


1/2 cup finely chopped onion
1/2 cup finely chopped fresh mushrooms
2 tablespoons chopped fresh parsley
2 cups reduced-sodium fat-free beef or chicken broth, divided
2 tablespoons cornstarch
Pinch pepper

In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to a boil, stirring occasionally; boil for 2 minutes. Yield: 2 cups.


1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup graham cracker crumbs
Light whipped topping and additional cinnamon, optional

In a mixing bowl, combine the pumpkin, milk, eggs and sugar; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs. Pour into a 9-in. pie plate that has been coated with nonstick cooking spray. Bake at 325 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Cool. If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator.


1 large Golden Delicious apple, diced
1 large Red Delicious apple, diced
1 teaspoon lemon juice
1 can (20 ounces) pineapple chunks, drained
1 cup miniature marshmallows
2/3 cup flaked coconut
1/2 cup chopped walnuts
1/4 cup raisins
1/4 cup mayonnaise
2 tablespoons thinly sliced celery

In a bowl, toss apples with lemon juice. Add remaining ingredients and mix well. Cover and chill for at least 1 hour. Yield: 10-12 servings.

Well, Sisters, that’s it for this time! May God richly bless you, your family, and your home during this beautiful Thanksgiving season! I’ll see you in a couple of weeks!

Love and Hugs,
~Rebecca Knox

Wednesday, November 4, 2009


By Rebecca, simply yours

~I Awoke...

...very early (3:30 a.m.) with lots on my mind, so I went ahead and got up. Have accomplished a lot already this morning.

~I Am Hearing...

...the sound of the dryer as it finishes up a load of clothes.

~I Am Praising The LORD For...

...meeting a very real financial need in a totally unexpected way, for the beautiful fall weather, and for answering our requests...even when we're not quite sure how to pray.

~Things That Make Me Smile...

...the assurance of God's presence, sunny days, good friends, and family.

~I Am Thinking...

...about how blessed we truly are, and about how, half the time, we don't even realize it.

'Lord, please, help me to never take You, or the things You've give me, or the people that You have placed in my life, for granted. In Jesus' name, I pray. Amen.'

~My Plans For Today..., do a little house straightening, attend afternoon Bible study, and go to the grocery store.

~What's For Dinner...

...turkey burgers and homemade potato wedges

Monday, November 2, 2009

REPRINT - November 1, 2002

Greetings Dear Sisters!

Welcome to the first of two, big, THANKSGIVING issues of HEARTH AND HOME. Each one is chocked full of holiday ideas! I hope that you enjoy reading them as much as I have enjoyed putting them together! I’m so looking forward to the holidays! Aren’t you? Hang on to your hat! Here we go!

(NOTE: The second THANKSGIVING issue is scheduled to be sent on November 15, 2002.)

“Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms.” (Psalm 95:2)


*To keep track of whose cup is whose write each person’s name in ink on wide rubber bands and place them around each person’s cup. This helps avoid each person using more than one cup and it aids in ending the spread of germs. Take the rubber bands off when doing the dishes and they’re ready to be used again!

*When kneading bread or making cookies on your kitchen table, place masking tape over the seams of the table. This will prevent ingredients from getting lost between the table’s leaves and make cleanup a breeze.

*Kitchen sponges come out clean when thrown into the washing machine along with your other kitchen rags. Dry the sponges in the dryer.

*Most pie recipes instruct you to cover the edges of the crust with aluminum foil when it begins to brown. Before you begin baking form a foil ring around the cold pie edge, then when the edges begin to brown simply set the already formed ring in place.

*To polish silver, add one tablespoon of ammonia to your silver polish. You’ll get a super shine, plus it prolongs the shine well into the new year.

*Use a pencil eraser to take black heel marks off your linoleum.

*Murphy’s Oil Soap is a great stain remover for almost any stain. Spray on garment, rub, and then wash as usual.

*To remove paper stuck on wood moisten the paper with olive oil and then, rub it off.

*Clean piano keys with a piece of silk moistened with rubbing alcohol.


This tip came from one of our readers in Manitowoc, Wisconsin:

“I use oven cleaner for my drip pans on the top of the stove. Mine are white and always getting stuff in the pan...and it’s a big mess. I spray oven cleaner on the dry pan after washing and let it sit.... then the "stuff" is easy to come clean.”

Thanks for sharing, Cindy!


If you have a household tip that you'd like to share please send it to Rebecca Knox at:

Be sure and put "Household Tip" on the subject line. Thank you!

“Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God.”(Philippians 4:6)


The average American often feels overwhelmed by debt and doesn’t know where to start or how to go about getting rid of debt. It’s a misconception that the more money you earn the easier it is to save. Here is how you can save over $7000 in just one year cutting a few things from your grocery bill. They are painless, simple and add up over time. If you don’t think that cutting out one bag of potato chips or one soda will add up, look at the numbers at the end of a year. If you’re trying to save so you can be a stay at home mom or for a down payment on a house, pay off some credit card debt or just have some emergency money, here are 13 ways to do it without depriving yourself.

By eliminating one $2 bag of potato chips (not all...just one bag) from your grocery bill each week you can save $104 per year. Cutting out one six-pack of soda will save another $104. A weekly $4 box of granola cereal adds up to $208 a year. If you eat out one less time each week at $30 a meal, you can save $1,560 and ordering one less delivered pizza at $20, can save you $1040 per year. Similar annual savings can be realized by cutting out weekly purchases of fruit rolls ($130), daily gourmet coffee at $2.50 per cup ($910), a daily liter of soda ($365), snack cakes ($455), one cup less juice per person in a family of four ($546), 3 lbs. less meat a week ($390), and by eliminating a $4 lunch five days a week ($1040).

(This article was taken from New Millennium‘s “HOME CARE HINTS AND TIPS”-Winter 2002)

If you have a dollar-stretching tip to share please send it to Rebecca Knox at:

Be sure and put "Dollars and Sense" on the subject line. Thank you!


FUN FACT: Pumpkins are 90 percent water.




*Begin holiday organization.

*Invite your guests for Thanksgiving dinner. A cheery phone invitation or a written invitation is always welcome.

*If you’re ordering a fresh turkey, do it now; if you’re buying a frozen turkey you have time, but don’t wait until the last minute. Start watching those sale ads now.


*Make up Thanksgiving dinner menu. At the same time compile your grocery list. You can pick up the dry goods and staples for your meal now. It’s easier on the budget and makes shopping faster later. Check off items on the marketing list as you purchase them.

*Plan your Thanksgiving table setting and centerpiece early. Check your silverware, plates, and serving dishes to be sure you have enough for the number of guests you are inviting.

*Name cards can also be completed ahead of time. As a family sit down and find verses with a thanksgiving theme. Take a blank 3” x 5” index card, fold it in half, and stand it on the table. On the front write the name of the person who will sit at that place and inside write a Thanksgiving scripture. When everyone is seated, each person then reads his verse.


*Make any last-minute arrangements for Thanksgiving. If you’ll be going out of town, ask a neighbor to collect your mail and newspapers. If you are cooking, finalize your menu and entertainment plans.


*Special holiday events will be happening Thanksgiving week. Decide which event you want to attend as a family, then schedule one special event for each child individually.


*Start defrosting a large (15 to 20 lbs.) frozen turkey in the coldest part of your refrigerator.


*Prepare the serving pieces, plates, flatware, glasses, etc.

*If using cloth napkins or tablecloths, iron them now.

*Make the cranberry sauce; a couple of days in the refrigerator will give the flavors time to develop.

*Cut and cube bread for the stuffing now, and set the cubes out in a single layer on a baking sheet to dry.


*Pick up the fresh turkey and purchase perishables.

*Prepare the stuffing. Refrigerate overnight.

*Make the giblet stock for gravy.

*Assemble and bake pies.

*Peel the potatoes; refrigerate in a pot of cold water.

*Make side dishes that require baking and reheat them tomorrow; or assemble them today and cook them right before dinner tomorrow.

*Set the table tonight or first thing in the morning.


*Remove the turkey from the refrigerator and cook as desired. (Some me...even prefer to slow cook the turkey overnight.)

*Make mashed potatoes and bake or reheat side dishes.

*Prepare coffee, but do not brew until about twenty minutes before it is to be served.

*Prepare iced tea and other beverages early and refrigerate.

“Continue in prayer, and watch in the same with thanksgiving...”(Colossians 4:2)


Edible Cornucopia Favors for Thanksgiving

Very simple and fun. Kids will enjoy helping.

1. Melt chocolate chips in microwave oven or double boiling pan.
2. Dip the wide opening of a sugar (dark) ice cream cone about halfway into the melted chocolate chips, set on wax paper to cool.
3. Fill with candy (Maybe some candy corn or mallow creme pumpkins for instance?)
4. Also put a little paper inside, asking guests to think of what they are thankful for. Then have volunteers share.


Take large apples and core out enough to hold a votive candle. Squeeze lemon juice around the cutout area and then insert the candle. The apples can be set on your holiday table in front of each person’s place or down the center of the table with autumn leaves, pods, grapes, pears, corn, eggplant, and even squash and nuts. When the candles are lit, you’ll have a beautiful harvest display.

If you don’t have votive candles, use tall tapers or whatever you have available.

(This idea can be used for Christmas with red and green apples.)


Here’s a simple, decorative way to serve your sweet potatoes or yams. Cut oranges in half and remove fruit and pulp. Add the fruit to your holiday punch or let the children enjoy it as an extra treat. Prepare cooked sweet potatoes or yams and spoon into the orange shells. For an extra touch, flute top edges of orange shells with a knife and top with miniature marshmallows. Place in oven until the marshmallow melts. Nestle oranges around turkey on platter.


FUN FACT: The largest pumpkin pie ever made was over five feet in diameter and weighted over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs, and took six hours to bake.



*To store a fresh turkey, loosely cover it with waxed paper or foil. Keep the turkey in the coldest part of your refrigerator and cook within three days.

*You can special-order a turkey from your favorite market. Give them the weight you want and request that it be fresh, not frozen. Pick it up the day before Thanksgiving. You now have a fresh turkey that is ready for the oven.

*Fresh or frozen, don’t forget to remove the giblets and save them for gravy stock or for use in stuffing.

*After cooking the turkey, it may be stored three or four days in the refrigerator or frozen and stored up to three months.

*The majority of turkey’s fat can be found in it’s skin. Be sure to remove the skin from leftover turkey before adding the meat to the dish you are preparing.

*Make homemade turkey stock. Put the turkey carcass in a kettle with cold water and seasonings. Bring to a boil. Reduce heat and simmer, skimming the foam off the top. When the stock is done, strain it and refrigerate. Remove fat from the surface before using.

*Keep a frozen turkey in the freezer until a couple or three days before you want to cook it. Whole turkeys can be kept frozen for one year, turkey parts for six months.

*The refrigerator is the best place to thaw your frozen turkey. It keeps meat cold while it defrosts. Place the bird on a rimmed baking sheet, and let it thaw in the bottom of your refrigerator. Allow five hours per pound to thaw.


Interested in finding out more about cranberries? Check out The Cranberry Institute at Everything you ever wanted to know about that tart little berry can be found on these pages that are chockful of fun facts. There are lots of recipes, too.




2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons ground cinnamon
2 eggs
1 can (12 oz.) evaporated milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil
1 teaspoon vanilla extract

In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla; stir into dry ingredients and mix well.

Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 1 dozen.


1/2 cup canned pumpkin
1 1/2 cups milk
3 eggs, well beaten
2 tablespoons melted butter
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/8 teaspoon nutmeg

Stir together pumpkin, eggs, milk, and butter. In a separate bowl, combine flour, baking powder, salt, sugar, and nutmeg. Add dry ingredients to pumpkin mixture. Stir until thoroughly combined. Cook according to the directions for your waffle maker. Serve immediately with berry or maple syrup, fresh berries, or ginger whipped cream.


4 Cornish game hens (20 ounces each)
2 tablespoons vegetable oil
4 large red potatoes, cut into 1/8-inch slices
4 bacon strips, cut into 1-inch pieces
Lemon-pepper seasoning and garlic powder to taste
Minced fresh parsley

In a large skillet, brown hens in oil. Place the potatoes in a 5-quart slow cooker. Top with the hens and the bacon. Sprinkle with lemon-pepper and garlic powder. Cover and cook on low for 6-8 hours or until tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley. Yield: 4 servings.

(Great served with green beans and French bread.)


1. Bake 6 medium sweet potatoes in oven until almost tender (about 45 minutes) at 375 degrees.

2. Peel and slice potatoes into a lightly buttered casserole dish.

3. Blend together and pour over top of potatoes:

1 cup orange juice
1/4 cup honey
2 tablespoons butter, melted
2 tablespoons cornstarch

4. Cover and bake at 350 degrees for 30 minutes.


(Only 41 calories per cookie!)

1/2 cup vegetable oil
1/4 cup molasses
1/4 cup plus 2 tablespoons sugar, divided
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

In a mixing bowl, beat oil, molasses, 1/4 cup sugar and egg. Combine flour, baking soda, cinnamon, ginger, and cloves; add to molasses mixture and mix well. Cover and refrigerate for at least 2 hours. Shape into 1-inch balls; roll in remaining sugar. Place on ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until cookies are set and surface cracks. Yield: 5 dozen.


In a large bowl

BEAT: 1 pkg. (8 oz.) cream cheese

1 cup canned pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice

Gently stir in 1 tub (8 oz.) thawed whipped topping. Spoon into 1 prepared graham cracker crust.

REFRIGERATE 3 hours or until set. Makes 8 servings.


Bible Verse Hunt: Make a list of the Bible verses that you feel relate to Thanksgiving. Just list the Bible references and put enough space for them to print out the verses too. If you have enough people you can make teams with two people in each team. One can write out the Bible verses and the other person can look up the Bible verses. Just as in the "Mixed Up Bible Verses" make sure you have pencils with erasers on top and Bibles to hand out to each participant. This can either be a game or activity which ever you prefer.


Q. Why did the turkey cross the road?

A. To prove that he wasn’t a chicken.


Well, Ladies, that’s it for this time! Until next time I pray God’s blessings upon you, your family, and your home. May He be with you and guide you as you seek His will for your life this Thanksgiving season. God bless you!

Love and ((((Hugs)))),