Tag: Thanksgiving

Food

My Favorite Pumpkin Pie

meghanewhite

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I love pumpkin pie. I grew up with my mom making pumpkin pie using sweetened condensed milk, which is very good. Many years ago I was given this amazing pumpkin pie recipe using whipping cream, and I’ve never looked back. You’d think all pumpkin pies are the same. They are not.

Many store bought pumpkin pies are bland, and just not that great. I always prefer homemade over anything store bought. My only exception to this is the infamous Costco pumpkin pie. Those are delicious. The reason I love this pumpkin pie recipe is it makes a light, fluffy, and perfectly spiced custard pie, with just the right amount of sweet. Pumpkin pie can be a bit gelatinous, and this amazing recipe is light, creamy, and fabulous. 

Happy Thanksgiving!

I will praise God’s name in song and exalt Him with thanksgiving. Psalm 69:30

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Pumpkin Pie

Yield: 1 pie

Ingredients

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

1 teaspoon cinnamon

pinch of salt

1 cup granulated sugar

2 eggs

1 (15oz) can of pumpkin

1 cup whipping cream

1 unbaked pie shell

Instructions

  1. Preheat oven to 425°
  2. In a large mixing bowl combine all dry ingredients. Beat in the eggs until the mixture is fluffy. Stir in the pumpkin, then stir in the whipping cream. 
  3. Pour pumpkin pie mixture into a prepared pastry filled pie pan. 
  4. Bake at 425° for 20 minutes. Reduce heat to 375° and bake an additional 30 minutes, or until a toothpick comes out clean. 
  5. Cool completely and enjoy!

Notes:

  • The pie will rise in the oven and get fluffy while cooking. Once it cools it will shrink down a little bit. 
  • If the crust is getting too dark while cooking, cut a 4 inch circle in the center of a square piece of aluminum foil. Loosely place on the pie while it finishes cooking. 
Food

Pumpkin Bars

meghanewhite

FullSizeRender (1)

It’s that time of year. Pumpkin time. Pumpkin everything is everywhere. It wasn’t that long ago that the only big thing happening pumpkin-wise this time of year was the now infamous pumpkin spice latte. If you got your hands on one of those, then you felt pretty special. Now, pumpkin has taken over all aspects of food from yogurt to cereal, and even candy. We are pumpkin obsessed for some reason. For the non-pumpkin eaters, I’m sorry. For the rest of us, yay!!

In honor of all things pumpkin, I give you pumpkin bars. You’re welcome. I’ve been making these divine treats for close to twenty-six years. The bars are really more like a moist delicious cake. The pumpkin flavor is there, but it’s subtle, not overpowering. And, the piece de resistance, cream cheese frosting. The combo of the scrumptious cake and sweet icing make this dessert irresistible. It’s hard to stop at one. Pumpkin bars are addictive. You’ve been warned. 

I was blessed with this recipe from my boss all those years ago. She brought them into work one day and it was love at first bite. I got the recipe from her, which she was given by her mother many years before. And the circle of life continues as I pass this fantastic recipe on to you. Maybe you will share it with someone in your life too. Whenever I make these for potlucks or any event, they get devoured every single time. So be ready with the recipe, because you will be asked. 

Pumpkin bars are a nice alternative to pumpkin pie at Thanksgiving. Or, if you’re feeling really adventurous, make both. Pumpkin fans everywhere will rejoice. I have to admit that I’ve made these in the summer. I know. It’s a bit bold, a bit daring, but so worth it. Try pumpkin bars in the off season too. They are just that good.

Happy Eating!

So whether you eat or drink or whatever you do, do it all for the glory of God.  1 Corinthians 10:31

 

Pumpkin Bars

 

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

¼ tsp. salt

In a medium sized mixing bowl whisk together dry ingredients and set aside.

 

4 eggs

1 2/3 cup sugar

1 15oz. can pumpkin

1 cup vegetable oil

pecans or walnuts, chopped (optional)

 

  1. Preheat oven to 350 degrees.
  2. Cream eggs and sugar.
  3. Add the vegetable oil, pumpkin, and pecans.
  4. Add the flour mixture and mix thoroughly with a hand mixer.
  5. Pour into an un-greased 15x10x1 inch pan. Bake for 25 to 30 minutes or until golden brown.
  6. Cool completely before frosting. 

Cream Cheese Frosting

3 oz. cream cheese softened

¼ cup butter softened 

1 tsp. vanilla

2 cups powdered sugar

Cream together with a hand mixer until smooth.

 

Notes:

Store at room temperature in a sealed container.

I never add the nuts, but I’m sure it’s delicious. 

Let the cream cheese and butter soften at room temperature before making the frosting.

God, Gratitude

Thank You God

meghanewhite

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Thank You!

Two simple words that are quite powerful. Each morning when I wake up I say Thank you Lord before I do anything. I started doing this several years ago. I have to be intentional to say this to my Heavenly Father each day. Sometimes I forget to do this first thing, and I say it later. The goal is always to start my day thanking God.

Why do I do this? When I start my day with thanking God before anything else it puts things in perspective. No matter how I’m feeling, no matter what trial I am experiencing, God is bigger. It’s all about Him, not me. 

Let’s thank God together. 

Thank you Father God for today. It is a precious gift from you. No matter what I have to face, you are with me. I praise you and thank you. 

Thank you for Jesus.

Thank you for your word, the Bible.

Thank you for my sweet husband.

Thank you for my beautiful sons.

Thank you for grace.

Thank you for mercy.

Thank you for your amazing love.

Thank you for the Holy Spirit.

Thank you for the gift of prayer.

Thank you that I can walk.

Thank you for ears that hear.

Thank you for plenty of food to eat.

Thank you for a beautiful home to live in.

Thank you for flowers.

Thank you for beautiful sunrises.

Thank you for stunning sunsets.

Thank you that I live in safety.

Thank you for providing my every need.

Thank you for never giving up on me.

Thank you for true friends.

Thank you for the gift of family.

Thank you for white sandy beaches.

Thank you for fresh air to breathe.

Thank you for the kindness of strangers.

Thank you for summertime gardens.

Thank you for cool breezes.

Thank you for chubby baby feet.

Thank you for sweet baby smiles.

Thank you for the gift of life.

Thank you for every star.

Thank you for the moon.

Thank you for the miracle of Christmas.

Thank you for snow covered mountains.

Thank you for your comfort.

Thank you for listening to me.

Thank you for answering my prayers.

Thank you for sending Jesus to save the world.

Thank you for the hard times.

Thank you for the peace that only you can give.

Thank you for the gift of laughter.

Thank you for tears.

Thank you for hands.

Thank you for beautiful music.

Thank you for big fluffy clouds.

Thank you for blue skies.

Thank you that my home is in heaven.

Thank you that Jesus is preparing my heavenly home.

Thank you for your mighty hands that hold me.

Thank you that I’ve always got hope.

Thank you for so many lovely colors in the world.

Thank you for gray skies.

Thank you for your protection in the storm.

Thank you for second chances.

Thank you for forgiveness from all my sins because of Jesus.

Giving thanks always and for everything to God the Father in the name of our Lord Jesus Christ.   Ephesians 5:20, ESV 

What do you thank God for?

Food, Uncategorized

Charcuterie Board

meghanewhite

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Charcuterie (pronounced shar-koo-tuh-ree) is the French word for pork-butcher shop. Now say charcuterie ten times. It’s the art of preparing cured meats. In fifteenth-century France, charcutiers shop windows were filled with all sorts of cooked and cured pork since they were not allowed to sell uncooked pork. French charcuterie involves pates, mousse, and things like rillettes. 

 

Today, charcuterie has taken on a whole new meaning. It’s no longer just meat. You can find charcuterie everywhere from Instagram to restaurants. It’s made a comeback and I am thrilled. This is my kind of eating. Unpretentious, grab what you like, kind of eating. The sky’s the limit with what foods you place on your charcuterie board.

 

There are no rules or complicated recipes to follow. You can use cutting boards, plates, or a large serving tray like I did. Add cured meats, cheeses, bread, fruit, nuts, or whatever suits your fancy. And, there is no cooking involved! Charcuterie can be a creative appetizer or a meal. I had so much fun making this charcuterie board and I hope you will make one too.

 

Wow your guests during the holidays with charcuterie.  They will think you are the coolest host in the world. No more spray cheese and stale crackers for you. Not that cheese from a can is all that bad on occasion, but this time you’re going big. You’re going grand. It’s time to change things up when it comes to appetizers. If you’re not ready to take the leap, then by all means stay safe. But, I really hope you at least try and make your own charcuterie board. You won’t be disappointed. 

 

Happy eating!

 

The Lord bless you

    and keep you;

the Lord make his face shine on you

   and be gracious to you;

the Lord turn his face toward you

    and give you peace.

Numbers 6:24-26

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Charcuterie Board

Here is the list of food I used for my board:

 

  • red grapes
  • strawberries
  • dried cranberries
  • blackberry preserves
  • pistachios
  • roasted almonds
  • chocolate covered pecans
  • colby jack cheese
  • sharp cheddar
  • provolone
  • blue cheese
  • brie
  • pepperoni
  • prosciutto
  • salami
  • marinated artichoke hearts
  • Kalamata olives
  • Spanish olives
  • assorted crackers

 

How to assemble your charcuterie board:

  • Start with placing any bowls of olives, sauces, or spreads on the board.
  • Next, place all meats.
  • Now add your cheeses.
  • Then add crackers or sliced bread.
  • Fill in with fresh and dried fruit.

 

My tips:

  • Lay parchment paper down first when using a tray.
  • Have both soft and hard cheeses.
  • Use both fresh and dried fruit.
  • Add variety with different colored and textured food.
  • Keep it simple if you’d like, with just meat, cheese, and bread. 

 

Have fun with your charcuterie board! Be creative and enjoy!

 

 

You can read my latest article in the link below. Check out Mustard Seed Sentinel for fantastic content.

https://www.mustardseedsentinel.com/post/meghan-s-corner-charcuterie-board

Food, Uncategorized

Pumpkin Bars

meghanewhite

FullSizeRender (1)

It’s that time of year. Pumpkin time. Pumpkin everything is everywhere. It wasn’t that long ago that the only big thing happening pumpkin-wise this time of year was the now infamous pumpkin spice latte. If you got your hands on one of those, then you felt pretty special. Now, pumpkin has taken over all aspects of food from yogurt to cereal, and even candy. We are pumpkin obsessed for some reason. For the non-pumpkin eaters, I’m sorry. For the rest of us, yay!!

In honor of all things pumpkin, I give you pumpkin bars. You’re welcome.

The bars are really more like a moist delicious cake. The pumpkin flavor is there, but it’s subtle, not overpowering. And, the piece de resistance, cream cheese frosting. The combo of the scrumptious cake and sweet icing make this dessert irresistible. It’s hard to stop at one. Pumpkin bars are addictive. You’ve been warned. 

For the full article and recipe, click on the link.

https://www.mustardseedsentinel.com/post/meghan-s-corner-pumpkin-bars

 

Love you all,

Meghan