This pie crust dough can be kept in the refrigerator for up to two weeks. Here are the ingredients:

• 3 cups flour
• 1 1/4 cup shortening
• 1 teaspoon salt
• 1 egg well beaten
• 5 tablespoons water
• 1 tablespoon vinegar
  

Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture. Blend with a spoon just until flour is all moistened. Roll out pie crust as needed.

Here’s what you need:

• 1 1/2 cups sifted flour
• 1 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup oil
• 2 tablespoons cold milk

Put flour, sugar, and salt in a 9-inch pie plate and mix together. With fork, whip salad oil and cold milk and pour over dry ingredients in pie plate. Stir and press with you fingers to form pie crust. Prick with fork and bake at 425 degrees for 12 minutes.

This is an unbaked pie crust:

• 1 cup finely rolled graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 14 cup melted butter

My mother passed away in 2000. But I can remember while I was growing up and while she was still able to cook, she would fix this salad at Thanksgiving and Christmas. Mix the following for a refreshing salad:

• 1 cup pineapple chunks (if you use canned, be sure and drain)
• 1 cup mandarin oranges, drained
• 1 cup miniature marshmallows
• 1 cup sour cream (if you don’t like sour cream, you can use Cool Whip)
• 1/3 cup coconut (if you don’t like coconut, leave it out)
  

At Christmas time, it looks pretty to add some maraschino cherries on top.

Here are some good tips I’ve read or heard about:

• Go ahead and have small servings of things you like that are fattening…just eat in moderation!
• Eat slowly and chew your food well.
• Drink water with your meals (or tea) - I’ve heard to drink a glass of water before the meal.
  
• Try to choose some items off fresh fruit and vegetable platters.
• Try to choose something with fiber which will make you full faster (whole grain breads, whole grain crackers, fresh fruits and vegetables)
• Sit farther away from a buffet table so it’s less convenient to get seconds.
• Visit with people so you have something to take your mind off of eating.
• At home, keep cookies, candy, and treats out of sight in a place that’s not easy to reach.
• Go for a brisk walk - It not only helps your metabolism, but it also helps relieve stress.
• In parking lots, park away from the store so you get in some extra walking time. (A few minutes here and there adds up.)
• Whenever you have the chance, take the stairs instead of the elevator.
• Get enough sleep - people have a tendency to eat more when they’re tired and stressed.

This is a delicious recipe that I started making 25 years ago. I got the recipe from a teacher friend with whom I taught school.

Cut in large pieces:

• 2 pounds dates
• 8 ounces candied cherries
• 8 ounces candied pineapple
• 16 ounces pecans (4 cups)

Sift the following ingredients and scatter over fruit & nuts:

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
  

Cream the following ingredients:

• 1 cup butter
• 1 1/2 cups sugar

Beat into the sugar mixture:

• 2 eggs

Add the fruit and nuts to the mixture. Bake on ungreased cookie sheet at 350 for 10-13 minutes.

This is so different from the usual stuffing recipe that I thought I would share it with you. One neat thing about this recipe is that you can do all the prep work, combine everything in the dish, keep it in the frig, and then bake it a couple of days later when you need it:

• 16 oz cornbread stuffing mix
• 2 cups crushed Fritos (9 oz bag)
• 2 cups chopped onion
  
• 5 ribs chopped celery with some leaves
• 2 tsp sage
• 2 tsp thyme
• 1 tsp salt
• 1 tsp pepper
• 3 cans chicken broth (2 cans for mixture & 1 can to use as needed on top)
  
• olive oil

Saute the onions and celery in olive oil. Crush Fritos in large bag with rolling pin. Mix 2 cans of chicken broth (save 3rd can for later) with all of the other ingredients. Be sure to mix well. Put mixture in a lightly greased 3 quart dish.

When ready to bake, preheat oven to 350. Add a little more broth evenly on top right before baking. Bake for 45 minutes or until top is golden brown.

Our Thanksgiving holidays were full of blessings! It’s always wonderful to be with family, but this year was extra special for us because we had Baby J, who is at that cute 3 1/2 month old age where he’s noticing people and smiling at them. Two special times for me were when I fed him his bottle and he fell asleep in my arms. I loved every minute of it! I thought about our own children, when they were babies, how they’ve grown, and the blessings they are in our lives, too.

To all of you who read my blog, I hope that you have a very happy Thanksgiving, that you can spend it with family &/or friends, and that you remember all the blessings you have received and give thanks for them. I am so thankful for all my blessings…. my family and the new addition of our precious “Baby J,” my friends, our health, our home and everything we have, but most of all I am thankful for God and his love, my relationship with Him and with his son Jesus, and the peace I have as a result. I know that all of the good things in my life are from God and so I thank Him for everything, not only today but all during the year. Happy Thanksgiving to everyone!

If you need a quick recipe for cranberry relish, one that doesn’t require cooking, and one that you can make in two or three minutes, then go to Wanda’s site for a delicious recipe: Cranberry Relish

I like having recipes that are delicious and easy at the same time. When I’m having to clean house for company plus cook a dinner, every minute counts! LOL