Thanksgiving Wishes

 

Gratitude is the sign of noble souls. 

~Aesop

Blessings to you and yours!

Happy Thanksgiving!

 

 

Wishing you a sweet Thanksgiving Day!

Blessings...daisy

Thanksgiving 2021

 

 

Hoping that you have much to feel thankful for on this day.

Blessings...daisy

Allergy-Friendly Pumpkin Pie

 

 

 

Thanksgiving Day last week was wonderful,

as it always is to someone who claims it as her favorite holiday.

 A full day dedicated to counting my blessings

suits me just fine.

Pumpkin pie is always on the dessert menu,

but this year, only Big K partook of the store-bought version.

I found a recipe that is corn, dairy, gluten and sugar free

for C and I to enjoy.

This adaptation didn't disappoint.

 

 

It started with a homemade gluten-free crust.

I'm not that big on pies,

and I don't do rolled cookies,

so I haven't had much practice with this rolling pin.

This dough came together so easily

and it helped that I made it the day before the big feast.

 

This crust is corn, dairy, and gluten free,

although there is a little bit of sugar in it.

For those staying away from oil,

this pie shell would work out just fine.

You can find the original crust recipe on Lori's

My Quiet Kitchen.

I subbed out the white rice flour and tapioca starch

for our usual Bob's Red Mill gluten-free flour mix.

 

The pie filling was blended in our high speed mixer,

which took all of about 3 minutes.

The recipe came together in short order

and turned out even better than I thought it would.

Because I had never made it before,

and I was a little concerned that it wouldn't set up like traditional pumpkin pie,

I overcooked it a wee bit.

Next time, I will be sure to stick to the suggested baking time,

knowing that it will be just dandy.

If you have a loved one with multiple sensitivities,

I hope you'll give this recipe a try.

Just one more reason for gratitude.

 

 

My Quiet Kitchen 

1/4 C oats

3-4 T nut butter (I used more oats)

1 C nut milk

1/2 C + 1 T maple syrup

2 t vanilla

2 1/2 T arrowroot or cornstarch

1 15 oz. can pumpkin

2 t pumpkin pie spice

1/4 t salt

Combine all ingredients in a high-speed blender

or food processor.

Pour into crust.

Bake at 350 degrees for 50-55 minutes.

Refrigerate at least 4 hours before serving.

Makes 1 pie.

Thanksgiving 2020

 

 

Hoping you have many blessings to count.

God bless us, everyone.

~daisy

Happy Thanksgiving!

Without a doubt,

my very favorite holiday of the year.

Although, I have been better

about being more thankful each and every day

for that which I have been blessed.

I hope you and yours are counting your blessings together.

God bless us, every one.

Thanksgiving 2018

Hoping that your list of blessings

is as tall as the trees!

Happy Thanksgiving!

~daisy 

rip
mimi

Crockpot Turkey Breast

With the holidays looming,
turkey is on the menu for a lot of folks
who can't get enough of the stuff at Thanksgiving.
Our Thanksgiving meal is usually pretty simple.
As it's just the three of us, (and one of us doesn't eat meat),
it doesn't make a lot of sense for us to buy a whole turkey,
so we make a few side dishes and enjoy the day together.
To make the preparation even easier,
we have enlisted the assistance of the crock pot.
It couldn't be simpler to make a moist, juicy turkey breast
with enough leftovers to satisfy the natives.

The turkey breast is washed and dried,

then placed into the crockpot.

A dry rub is used to coat the bird.

No water is added to the pot,

but it comes out moist and tender.

This meal is so easy,

it's worth making more than once a year!

Crockpot Turkey Breast

One 3-5 pound turkey breast

2 t salt

1 t onion powder

1 t Italian seasonings

1 t paprika

4 cloves garlic, smashed

Place turkey breast in crock pot

and season with dry rub.

Add garlic cloves to pot.

DO NOT ADD WATER OR BROTH

Cook on high for 6 hours,

or low for 8-10 hours.

Enjoy!

Happy Thanksgiving!

"Gratitude can transform common days into Thanksgivings,

turn routine jobs into joy,

and change ordinary opportunities into blessings."

~William Arthur Ward

Thankful as Can Be

So much for which to be thankful.

Family.

Friends.
The Road Back to Health.

Nature.

Real Food.

A Warm Bed.

Dreams Realized.

The Journey.

 

May you be blessed this Thanksgiving
with love, laughter and joy.
~daisy 

Melt-in-Your-Mouth Pumpkin Cheesecake

Our Thanksgiving was quiet,

just the way we like it around here.

The usual suspects were served,

turkey, mashed potatoes, corn muffins.

One new addition made its debut,

and I have a feeling it will return next year.

Oh My Gosh, when I tell you how heavenly this tasted,

you will want to whip one up for your next special occasion.

Keep in mind it's been probably 45 years since I've savored cheesecake.

For the longest time, I thought I was lactose intolerant,

and so didn't indulge in anything dairy.

This was like going back to my childhood,

when my mom made everything from scratch.

Memories like that don't often fade.

I was so glad that I gave this a go.

We simplified the original recipe

(you can find the link for that below).

It's the first time I've ever made cheesecake,

but I can assure you, it won't be the last.

Big K has already requested it for his birthday in August.

Count on it.

We had no springform pan,

and used a traditional pie plate instead,

which was a bit smaller than the recipe called for.

Since the filling wouldn't all fit in the dish,

a few ramekins were loaded up with the remaining mixture. 

Another way to relish this delectable pleasure.

Any way you slice it,

this recipe will find a spot in our family recipe file.

I may have to research some lesser known holidays,

just so there's a reason to make it!

Pumpkin Cheesecake

Crust

1 1/2 C graham crackers

1 T sugar 

1/2 t cinnamon

1/4 C butter, melted

***

Filling

1 C pureed pumpkin

1 1/4 t cinnamon

1 1/2 lbs. cream cheese, softened (3 boxes)

3/4 C sugar 

1/4 t salt

4 large eggs

Spray bottom of 9-inch springform pan with cooking spray.

Line bottom with parchment paper and spray again.

Combine crust ingredients in bowl and press into pan.

Refrigerate 30 minutes while filling is made.

***

Position one rack in middle of oven and a second rack on bottom.

Preheat oven to 400 degrees.

Place filling ingredients in large bowl or food processor

and mix until well blended.

Remove crust from fridge and place filling inside.

Put a shallow pan of water on bottom rack of oven.

Bake cheesecake on middle rack for 15 minutes,

then reduce oven to 300 degrees.

Bake 25-30 minutes until edges are set.

Turn off oven, crack oven door and cool in oven 1 hour.

Remove from oven and cool completely.

Chill overnight, uncovered.

Enjoy!

The original cheesecake recipe was found in Parade magazine

and used sweet potatoes in place of pumpkin and candied pecans.

You can find it here.

We changed the recipe to our liking.

Thanksgiving Blessings to You and Yours

contenTed

                       Humbled
             And

                     kNowingly

     thanKful

            For

        oUr

              Life

May God bless and keep you

on this glorious Thanksgiving Day!

~daisy~ 

Greetings of Gratitude

Thanksgiving is my absolute favorite holiday.

We are sending you the warmest of holiday wishes.

Thank you to all who have nurtured me with support, wisdom and generosity.

May you continue to be blessed...

Gluten-Free Pumpkin Pie

With Lil' Guy's sensitivities to wheat, soy, dairy,

and a multitude of other ingredients,

it can be challenging to offer him traditional foods.

I found this recipe here

and it required no substitutions,

so I gave it a go.

I'm glad I did!

This is a great recipe for those following a raw diet,

as there is no baking involved!

This is the first time I've used dates,

but they really add a subtle sweetness to the crust.

The crust is pressed down into a glass pie shell.

The filling gets whizzed in the processor.

One bowl, less to clean up!

Gluten-Free Pumpkin Pie

Crust:

1/2 cup raw pecans (other nuts will work)

1/2 cup dates (soaked in water for 2 hours)

Filling:

1 1/2 cups pumpkin puree

1 cup raw cashews, soaked in water for at least 2 hours

juice of a lemon (I used 3 T)

1 t vanilla extract

1/3 cup coconut oil, melted

1/3 cup honey, warmed (agave for vegan)

1 1/2 t pumpkin pie spice

4 T sucanat

1/4 cup water if needed

Process nuts and dates until somewhat smooth.

(I liked the nutty texture, so I kept it rustic)

Fill pie plate with crust and press down.

Melt coconut oil.

Place remaining ingredients in processor

and combine until smooth.

If too thick, add water 1 T at a time to desired consistency.

(Ours turned out perfectly fine without added water.)

Pour filling into pie crust.

Freeze 2 hours, then defrost 15 minutes before serving.

Keep in fridge 3-4 days, or in freezer for up to 1 month.

Enjoy!

Thankful Thursday

Thankful for so many blessings in my life...

family,

time to pursue passions,

freedom to enjoy

each and every day.

God Bless and keep you on this beautiful day.

Thank you so much for being a part of my life

and fostering my spirit.

I wish you only peace.

~daisy~