Friday, November 16, 2007

Thanksgiving on a Stick

As Thanksgiving approaches, Eli’s class has been talking about the holiday a lot in preschool. The other day, his class made Thanksgiving decorations, and on their decorations, each student stated what they were thankful for. Yesterday, all the decorations were up in the hall. I started reading them, and many of the kids said things like, “I’m thankful for my mom.” or "I’m thankful for hugs from mommy.”

Then I got to Eli’s. His said, “I’m thankful for maps.” *sigh* Maps? Seriously? I looked over at a woman who was reading the decorations for the 3-year-old classroom. She looked equally bewildered. She said, “My son is thankful for the carpet cleaner guy.” HA!

When we got home from preschool, I was looking over the list for my Thanksgiving menu. Last year, everyone hated my pumpkin muffin stuffin. So, this year, I thought I would go with more of a cornbread stuffing. I found a great recipe. It takes chopped apples and walnuts in the dressing. After last year, I thought I should okay my ideas by my dinner guests.

So I called my dad. I asked if he would eat cornbread stuffing if I put apples and walnuts in it. Long pause. Then he said, “I don’t know why you would want to do that.” Dude! At this point, I may order Chinese takeout.

Except for the pie. That’s one thing I never get wrong. And this year, I found an awesome recipe for a Chocolate Bourbon Pecan Pie! Oh yeah, baby! I can’t wait to try this one! Are you ready? Here it is!

Chocolate Bourbon Pecan Pie

· 1 (9 inch) pie shell
· 1 cup white sugar
· 1 cup light corn syrup
· 1/2 cup butter
· 4 eggs, beaten
· 1/4 cup bourbon
· 1 teaspoon vanilla extract
· 1/4 teaspoon salt
· 6 ounces semisweet chocolate chips
· 1 cup chopped pecans

1. Preheat oven to 325 degrees F (165 degrees F).
2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.


Anonymous said...

A very creative little boy you have there :) And that pie recipe looks to die for!! Have a great weekend, Neila.

Anonymous said...

Thankful for maps....My hubby's Garmin keeps him out of trouble...Wonder if Hubby's thankful for his Garmin?

Kids...they say the darnedest things...

Mo and The Purries said...

Mmmmm... cornbread stuffing!
(I'm afraid I'm in the no walnuts & apple brigade, though)

"thankful for the carpet cleaner guy" -- Bwahahahaa

Amanda said...

I'm sorry...I'm in the 'no fruit or nuts in the stuffing' camp also. Just the bread, onion, celery, and butter/broth, please. :)

millcreek said...

Maps? I would think kids these days would use GPS or some other high-tech device. Hmmm...

**operation mom**
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Travis Cody said...

So did you ever find out why Eli was thankful for maps?

Not Your Regular Mini Van Mom said...

That pie recipe has me a droolin'. mmmmmmmm. Personally I think the stuffing recipe looks yummy too. But I have a husband who only likes Stove Top stuffing, so I don't get to live out my Marta Stewart stuffing dreams either. LOL.

Sunrunner said...

I like maps too (but my friends have dragged me on geocaching expeditions)!! ANd can I just have the bourbon??? Woudl that make the influenza go away??