This week, families all over the country will sit down to a traditional Thanksgiving meal. Families come in all shapes and sizes, as well as make-ups. We are what we are.
In my second-grade classroom, we have just about “turkeyed” ourselves to death — turkey math, turkey stories and turkey craft projects. Today, I gave them a turkey body and had them cut out their own colored feathers and write one thing they are thankful for on each of them. After diligently and quietly working on their project, we stopped and each student showed the class their turkey and shared what they were thankful for. There was quite a variety of things shared like parents, homes, food, school, families, four-wheelers, toys — everything that you can imagine.
One precious little boy stood up and said he was thankful that his cousin could finally hear. After questioning him, I discovered that he has a cousin who has been deaf since birth. Recently, at the age of 4, she received a cochlea transplant. For the first time she can hear sounds, even her own voice. When it comes to children, I have quite a soft spot. I held it together trying desperately not to tear up. Having a granddaughter that age, I could only imagine the joy that family feels and what they truly have to be thankful for this year.
A little later, another child stood up and was thankful that his mama’s niece (as he put it), who is 6 months old, had a successful surgery to remove a brain tumor. Once again, I thought back to my granddaughter having a mass removed at the age of 6 months at this very time of year. Let’s just say that my class has seen me cry!
On the way home from school that day, I began to think about those two situations that came from a class of 16 students at Benton Academy. Imagine the enormity of family problems that exist in the world.
The first thing I think about when I think of what I am thankful for is my family and good health. If I had not already thought along those lines, I certainly would now.
Let’s all count our blessings. Not just one day a year, but every single day that God gives us. I hope you and your family have a happy Thanksgiving.
Thanks for reading.
PROSCIUTTO-WRAPPED ASPARAGUS
40 stalks fresh asparagus (about 2 pounds), ends trimmed
40 thin slices prosciutto ham (about ½ pound)
2 tablespoon olive oil
2 tablespoon lemon juice
Preheat oven to 450 degrees. Line a rimmed baking sheet with heavy-duty aluminum foil. Wrap each asparagus with a slice of prosciutto. Place on prepared pan. Brush with olive oil, and drizzle with lemon juice. Bake eight to 12 minutes or until prosciutto is crispy. Serve immediately.
nGreat as a pass around appetizer or part of your holiday meal.
CRANBERRY CONGEALED SALAD
1 cup flour
1 cup chopped pecans
½ cup brown sugar
½ cup melted butter
2 (8 ounces) package cream cheese, softened
1/3 cup sugar
1 (8 ounces) Cool Whip
2 (3 ounces) package orange Jell-O
2 cups boiling water
2 (14 ounces) cans whole-berry cranberry sauce
1 cup cold water
Preheat oven to 350 degrees. Spray a 13-by-9-inch baking dish with Pam.
In a medium bowl, combine flour, pecans and brown sugar. Add melted butter and stir to combine. Press into bottom of a prepared pan, and bake for 12 to 15 minutes or until golden brown. Let cool completely.
In a medium bowl, beat cream cheese and sugar at medium speed with a mixer until smooth. Add Cool Whip, and beat until combined. Spread over cooled crust, and cover and chill for at least for hours.
In a large bowl, stir together Jell-O and 2 cups boiling water. Add cranberry sauce, stirring until combined. Stir in 1 cup cold water. Slowly pour gelatin mixture over chilled cream cheese layer.
Cover and chill for at least four hours, or refrigerate for up to two days.
Cut into squares to serve. Garnish with additional Cool Whip and fresh cranberries.
nThis is a salad, but also delicious enough for a dessert! Very pretty dish, and don’t forget this one for Christmas.
BOURBON-CHOCOLATE PECAN PIE
1 cup firmly packed brown sugar
½ cup light corn syrup
½ cup dark corn syrup
¼ cup butter, melted
3 large eggs
2 tablespoons bourbon
¼ teaspoon salt
1½ cups coarsely chopped pecans
1 cup flaked coconut
½ cup toffee bits
1 (9-inch) unbaked pie shell
Preheat oven to 350 degrees. In a medium bowl, whisk together brown sugar, all corn syrup and melted butter until smooth. Add eggs, bourbon and salt, whisking until combined. Stir in pecans, coconut and toffee bits. Pour mixture into prepared pie crust (that has been lightly pricked with a fork).
Bake for 50 to 60 minutes or until center of pie is set. Let cool completely on a wire rack. Store covered for up to three days.
• A little different take on an age old favorite.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
