Sugary Experiments and Other Thanksgiving Fun

I may never eat a chocolate chip cookie again. Seriously.

Okay, not seriously. But it will probably be at least a week. I think I've made a total of 9 batches of cookies in the last couple of days. I've tried every recipe under the sun - the great-texture no-flavor shortening kind, the crispy buttery kind, the vanilla pudding version; I've frozen the dough and melted the butter, taken out the baking soda, reduced the sugar, and added the sugar back in (what's a cookie if it isn't sweet?); I've reduced the flour and swapped up the sugars and still I've gotten no where.

This all started last weekend when my friend Madeline popped some frozen cookie dough in her oven and magic happened. I couldn't stop eating them. How does Pillsbury do it? I had to know.

Well, I'm sorry to report that after hours of grueling mixing and scooping and baking, I still do not know. Maybe I need to buy better ingredients (though I really don't see how Harris Teeter butter could be that different from Land O' Lakes), or maybe I just don't have the dough-boy touch. Whatever the case, I think I'm cookied out.

I'm also pied out. That's right. 3 Chocolate Pie Filling recipes in 3 days may possibly have turned me off to pie for awhile, if that's possible.

The great thing about the pies, however, is that every single recipe tasted De-Licious. After all the trials, this is what turned out to be my favorite (though it's not what I made for Thanksgiving -- Eric thought it was too chocolatey):

Super Chocolatey Pie Filling

Our rating: 8.5 (10 for me, 7 for Eric)

3/4 c. sugar

5 T. cocoa

3 T. cornstarch

Pinch of salt

2 c. milk

3 egg yolks

2 tsp. vanilla

Mix sugar, cocoa, cornstarch and salt into a homogeneous mixture. Gradually stir in milk until liquid is smooth. Cook over medium-high heat until thick. Remove and stir in egg yolks. Heat for 3-4 more minutes. Add vanilla. Add to baked pie crust and refrigerate until set.

Another favorite around the Yates casa that I'm continually getting compliments on is my famous corn casserole. It's pretty much the most fabulous, fool-proof recipe ever, and if you haven't tried it, you should. All you need is one of everything!

Corn Casserole for Dummies

Our Rating: 10/10 (Sometimes I eat the leftovers for lunch. It's that incredible).

1 can cream corn

1 can whole kernel corn

1 stick butter or margarine

1 egg

1 box Jiffy cornbread mix

1 8-oz can sour cream

Preheat oven to 350 degrees. Mix all ingredients together in a 1 1/2 quart casserole dish. Bake for 45 minutes.

Chocolate pie and corn casserole were just two of the delicious dishes we enjoyed this past Thursday. Eric and I spent Thanksgiving with some friends from church, and I have to say, my culinary palette was super-satisfied with the array of dishes we came up with. Besides the typical turkey-day dishes made by our wonderful host and hostess (Gretchen & Sandeep), we had meatballs, fried potatoes, and some awesome cheesecake and cookies. I think that, not unlike the Grinch's heart, my stomach grew three sizes that day.

Eric enjoyed the food too, but I think he had the most fun carving up turkey.

I just love how hard he concentrates!

We also enjoyed playing games after dinner, watching a little football, and, of course, I enjoyed looking through the sale papers. Despite my original resolve not to do Black Friday at all, I found myself almost getting up at 3 am to stand outside Belk (don't worry, it was pouring down rain and I opted to sleep a few more hours). I did actually get up at 7 and hit the mall. It wasn't in vain -- I picked up a few presents for cheap, and got myself this cute purse I've been eying the last couple of months.

Oh, and Home Depot had poinsettias for $1. Is there a cheaper Christmas decoration? I think not. :-)

So that was Thanksgiving 2010 in a nutshell. I'm sad to see it go, but we all know what the passing of Turkey Day means... Christmas decorations, fun movies and music, and of course, the best football game of the year!

So until next time... Pig Sooie!!

... It bursts into Thanksgiving

Oh, Autumn.

I guess when most people think of vacations, they think of sunny beaches and warm sand in the summertime. They think of tanned skin and fruity drinks and lazy days.

But not my family.

Don't get me wrong... we went to the beach when we visited our family in south Texas, and I probably spent more time in the sand than most of my other far-inland friends. But "vacations" - vacations were spent going somewhere pretty, somewhere with color, cool breezes and chilly nights; and nine times out of ten that meant North Carolina & Tennessee in the fall.

So, having been exposed to the beauty that is a North Carolina autumn as a child, I, of course, was quite elated when we were able to move here last year. After many seasons of south Arkansas' overnight change from green leaves to bare trees, the fact that God paints this colorful scenery each year sparks the deepest awe in me. I know it's a dorky thing to say, but it feels a little magical. Just walking outside makes me smile; and I like that.

I think Paul Laurence Dunbar said it best:

The earth is just so full of fun

It really can't contain it;

And streams of mirth so freely run

The heavens seem to rain it...

Why, it's the climax of the year,—

The highest time of living!—

Till naturally its bursting cheer

Just melts into thanksgiving

Isn't it the perfect time for the Thanksgiving holiday? I think so.

I've been trying to make a point to take pictures of this lovely time. After all, we probably won't live here forever and I want to remember how beautiful this time of year is, and how happy it makes feel.

Last year Eric and I took an entire afternoon to snap some foliage photos. This year, I was pretty pressed for time and suddenly found that autumn had almost come and gone without my noticing. So, since I needed to exercise anyway, I went on a photo run last Saturday (yes, yes, a literal run). It's a little nerdy, I know, but I got the idea from a fitness magazine, and I have to say: I loved it! I was so distracted looking for the prettiest trees that I ran 4 miles in what seemed like no time, and I actually had something to show for it when I was done.

I'm certainly no photographer, and there's nothing special about these shots, but looking at these pictures from the last two years makes me smile. I hope it will do the same for you. :-)

"God writes the gospel not in the Bible alone, but on trees and flowers and clouds and stars."

-Martin Luther

Soup's On!

A few weeks ago, Eric and I went to a fall potluck for the med school Better Halves Club - a potluck that featured two delicious Southwest Taco soups. Ever since then, I've been having serious southwestern cravings. Warm soup on a chilly fall day... you can't get much more satisfying than that!

Unfortunately, even though I'm the picky eater in the family, my sweet husband has one food group he pretty much detests, and, of course, it's a primary ingredient in Southwest Taco Soup. You guessed it, friends - Eric has a horrible aversion to beans. Pinto, Ranch Style, Lima, Baked, Boiled, or Grilled: anyway you fix them, he's just not a fan.

So my challenge to myself for this winter is to come up with a southwestern-style soup sans beans. I know, I know. This will not be easy. There will be trials and frustrations, un-tasty meals, and probably some wasted food into the bargain. But will it be worth it? I sure hope so.

We tried trial soup #1 today, and, while not a new family classic, I can honesty say I've eaten worse things (like deviled eggs... who really thought that was a good idea?). The ranch dressing mix gives it an interesting, almost herby kick, and the tomatoes with green chiles add some make-you-sweat-a-little spice. I made it by taking the beans out of a normal recipe, so if you are actually a fan of beans, I'd say give it a try!

Southwest Taco Soup

Our Rating: 6.5/10

1-2 lbs. ground beef

1 package taco seasoning

1-1/2 c. water

1 can whole kernel corn, drained

2 cans tomatoes & green chiles

1 package ranch salad dressing mix

(1 can mild chili beans)

(1 can pinto beans, rinsed and drained)

Cook beef over medium heat until no longer pink. Drain and add taco seasoning. Add remaining ingredients and simmer uncovered for 15 minutes, stirring occasionally. Serve with cheese and sour cream.

Hopefully my next attempt will prove more successful.

This week I'm trying Martinated Baked Pork Chops. (I know you're so anticipating my next riveting post, am I right?) Be sure to stop by and see how that turns out. :-) Have a wonderful week!

Baby, It's Cold Outside!

I have to say, I was pretty stoked when I heard on the radio that the lows were going to be in the 20s this weekend. After all, anything below freezing justifies buying some firewood (even if it is the magical "burn-for-3-hours and don't leave any ashes" kind of wood).

Oliver apparently enjoyed it too. He's always really curious about the fireplace. I'm guessing he was pretty excited to finally find out what it was for. He just stared and purred at it most of the night. I guess I'm an old lady now, because I think Friday nights cuddled up at home are the best!

Happy November! :-)