The average woman spends 2 days cooking, 11 hours cleaning up, listening to the men watch football (and sneaking glimpses here and there), while wrangling kids in the middle of it all just to prove that she really is Super-Woman. There has got to be some fun and adventure in there somewhere, right? That's where my new recipe experimentation
comes in. Just in case all the rest isn't enough pressure, I've got to make sure that my new recipes aren't a bust. I could make them in advance to give them a test run, but what fun would that be.
I do have a little confessing to do today, though. I'm going to have help this year. Rather...I'm the help! For Thanksgiving anyway, Christmas is still on me, like it usually is. But don't think I don't recruit help from the husband and rest of the family where and when I can get it. Turning mountains of dishes over to little hands isn't against child labor laws in the US, is it? Besides, I'd rather see half my china end up broken than face that mountain alone! So back to Thanksgiving, we've started the tradition of spending every Turkey Day down at The Ranch where Uncle is known for his ability to feed an entire stampede of hungry huntin' men for days at a time, while running around with the little ones and keeping them entertained, to boot! I'd try to entertain them myself, but I don't exist when we get down there. I'll be honest, I'm certainly not complaining.
I will be bringing a couple of desserts and a couple of sides to
the table this year. Here's the line up...
Pumpkin Bread Pudding with a Vanilla Bean Creme Anglaise

Tom Perini's Green Chile Hominy
-This recipe and I, we go back. Waaayy back.



Fresh Green Bean Casserole

Then I'll be taking along a traditional Pecan Pie, with a whisky cream sauce. Something I love doing with my pies is jazzing up the whipped cream. I always, always, can't stress this enough always, make freshly whipped sweat cream, rather than store bought. I'm telling you it makes a world of difference. The only time I've had the canned stuff was for bribing purposes with the big girl. That's another story for another day though, and yes, it was sugar-free. Before I get back to point, I'll say that a little squirt of redi-whip in the mouth gets you a long way. I'm now I'm done outing myself.
Okay, back to whipped cream. Simplest thing you can make, trust me. Pour some heavy whipped cream in the bowl of your mixer and whip on high speed for days, slowly adding tablespoons of very fine sugar as it thickens. Now, what I like to do afterward is divide that into a few dishes. Then I fold in some extra love to them each and watch as the feeding frenzies ensue. I like to fold in good quality melted milk chocolate, or dark chocolate in one bowl and then some spices in another. I really like having a spiced whipped cream on deck, and you just can't love life without chocolate. Pumpkin Pie spice works great and saves time. A couple of teaspoons should do it. Stir slowly, blend well and voila! You've got options for different fresh whipped sweet creams to go on all varieties of pies!
Good luck!