I've been thinking about our blog. This poor blog that has been oh-so neglected since I had P-man. I think I'll take up blogging again. And not just share pictures-I'll share our sweet little family stories.
Chris, Parker, and I are ready for Turkey Day! We will be in Albuquerque for Thanksgiving this year-and are counting down the days until we leave next Wednesday. This year I'm not only excited for the food and family time, but I am also very curious to watch Discovery Channel's Pumpkin Chuckin. Whoever came up with the commerical needs a raise. Seriously! Our little family dances around the living room when we see or hear it. Good times! Of course I must at least check out the show on Thanksgiving evening.
At work we have potluck staff meetings once a month. Every potluck has a theme and our next theme is "home cookin"
I'm thinking I'll sign up to bring dessert-especially since I found this great recipe. If you know me-you know my favorite thing about a Thanksgiving meal is the cranberry. They do the impossible-they make a delicious meal taste even better!
Creamy Cranberry TartIngredients
Crust:
12 to 13 graham cracker boards, crushed (2 cups crumbs)
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/4 teaspoon salt
Filling and topping:
1 package (8 ounces)cream cheese, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 can (16 ounces)whole berry cranberry sauce
1/2 cupconfectioners' sugar
1. Heat oven to 350°F. Crust: In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened. Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan. Bake at 350°F for 10 minutes. Let cool slightly on a wire rack.
2. Filling and Topping: In a medium-size bowl, with an electric mixer, beat cream cheese, granulated sugar, egg and vanilla extract. Pour into slightly cooled crust. Pour cranberry sauce into a small bowl and stir to loosen. Dollop into cream cheese mixture, then spread slightly with the back of a spoon.
3. Bake at 350°F for 30 minutes, until set. Remove to a wire rack and cool completely. Transfer to refrigerator to chill.
4. Before serving, in a small bowl, combine confectioners' sugar and 2 teaspoons water. Stir until smooth. Transfer to a small resealable plastic bag and snip off a corner. Drizzle over tart and allow to dry. Slice and serve.
Oh and...our appointment to see Dr. Honeycutt in DFW went *great* earlier this week! We found out that Parker's head circumference is in the 50 percentile. This would be our last trip to Cook's Children's Hospital. Happy Holiday's-The Sturgy Fam.