I Am Thankful For....

There are simply too many things that I am thankful for to list them all. Anyone reading this would be reading until next November. So, to save you time, I will only list a few....

I am thankful for my heath. So many that are close to me are struggling with health challenges. Every single one of them is an inspiration to me. When I start to gripe about things, I simple remember the battle that many of them are facing so bravely, and I realize that what I'm complaining about isn't that big of a deal.

I am thankful that I have a roof over my head. In today's world, for what ever reason...people are wondering if they will have a home to live in. Some of them don't. I have been blessed in that my home is not in any danger. And even if it was, I have been even more blessed to have a family that would provide us a roof in a heartbeat!

I am thankful for my family. I have been blessed with three beautiful daughters that are all amazing people. They have tender but brave hearts, and are always willing to serve others. I am so proud of all three of them. I have an awesome husband who loves me - sometimes thats not always easy!

There are so many more things, but today I'll reflect on theses three.

As your Thanksgiving week progresses, I challenge you to think of three things each day that you are thankful for. Take a moment to share them with someone, e-mail, send a note, or leave a comment.

Happy Thanksgiving!
AZ Mom of Many Hats

Easy Unstuffed Cornbread Stuffing

When I was first married, I wanted to impress my husband with my talent in the kitchen. On our first Thanksgiving as a married couple, I decided to go all out with the Turkey, sweet potatoes, vegetable casserole - the works!

There was only one problem. I was a not a "stuffing" fan. But I knew that stuffing was one of my husband's favorite parts of the meal. I needed to come up with something easy that the both of us could enjoy not only with our Thanksgiving meal, but also with the requisite Thanksgiving left overs. It need to look good, taste good and fit well with our meal.

Then inspiration hit...and Easy Unstuffed Cornbread Stuffing was born.

The combination of ingredients was a little different than my husband was used to. But, being the good husband that he is, he tried it. He liked it! It has been a staple at our Thanksgiving dinners ever since.

You can make Easy Unstuffed Cornbread Stuffing to by using the ingredients and directions below. Enjoy!

Easy Unstuffed Cornbread Stuffing
Ingredients:
1 12 oz. box or bag of stuffing croutons
1 box store-bought cornbread mix prepared according to directions
1 cup chopped onions
1 cup chopped celery
2 medium garlic cloves, minced
1/2 cup white zinfindel or white wine
2 cups chicken stock (fresh or from the can)
1/2 cup melted butter
salt and pepper to taste
Serves 12-14

Directions:

The night before the dish is to be served, prepare the cornbread according to the directions on the box. Leave the prepared recipe on the counter uncovered until you are ready to use it the next day.

The day the dish is to be served, crumble the cornbread mix into a large bowl. Add the stuffing croutons to the crumbled cornbread and set aside. Melt 1/2 cup of butter in a large saute pan over medium heat. Once melted, add the onions, garlic and celery to the pan and cook while stirring until the onions are translucent. Remove the mixture from the heat and allow it to cool slightly. Once the mixture has cooled some (not too hot to handle), pour it over the cornbread and croutons. Mix the ingredients until well combined. Pour the 2 cups of chicken stock and the 1/2 white zinfindel/wine over the mixture and stir until evenly moist. Add salt and pepper to your preferred taste.

Pour the entire contents into a large aluminum or glass baking dish and cover the top. Bake for 45 minutes at 350 degrees. Remove the cover and continue to bake for an additional 15 minutes or until the top of the stuffing is toasty. Serve directly from the baking dish or transfer to a serving dish, garnishing the finished recipe with parsley.

This is an easy Thanksgiving recipe to make. As you get more comfortable making it, you can add variations, such as cranberries or sausage to the recipe. Enjoy!

'Tis the Season.....

'Tis the season, and I'm not feeling all that jolly yet.

The gift requests are starting to roll in at faster pace each week as the kids peruse the weekend paper ads. Retailers are pulling every trick in the book to get me into their stores to spend my money. Strip malls have had their "Holiday" decor up since November 1st. My local radio station has been playing Christmas music 24/7 for two weeks already.

It's all coming too soon this year. It's not even Thanksgiving and the Christmas holiday stress has already begun.

What happened to the days of anticipation of the day after Turkey Day? I used to wait for that day each year, looking forward to the opening of the Season. It was so much simpler, so much less stressful, so much more relaxed.

So today, in the 87 degree heat of the desert southwest, I say. Bah-humbug!

But, give me a week or two and I'll be declaring that it's the most wonderful time of the year.