National Mousse Day is celebrated every November 30

I do love chocolate and I do love ice cold chocolate mousse. So In honor of National Mousse Day, I'm going to blog about mousse and pass on a mousse recipe.

Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.

Dessert mousse

A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, separated eggs, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or pureed fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and British home cuisine in the 1960's.

Mousse au chocolat (French for "chocolate foam") is a sweet food, normally served as dessert.

Ingredients

• 200 g (8 oz) bittersweet chocolate, chopped (see Note)
• 3 eggs (see Note)
• 250ml (1 cup) cream
• 40g sugar
• 30 ml (2 tablespoons) hot water

Procedure

1. Melt the chocolate in a double boiler.
2. Separate the eggs.
3. Whisk the egg whites and cream separately until very firm. Put both in the refrigerator.
4. Combine the egg yolks and hot water in a mixing bowl (maximum tap water temperature is enough, approx. 50°-60°C or 120°-140°F). Using a mixer, beat slowly while adding the sugar, then speed up the mixer until the mixture is thick and becomes a light yellow color.
5. Stir the melted chocolate into the yolk mixture (the chocolate should have cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!
6. With the whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream.
7. The finished mousse should be light brown and very fluffy. While it is still liquid, divide it into individual serving dishes. Allow to chill in the refrigerator for 4-6 hours before serving. The mousse will be quite firm when ready.

Notes, tips and variations

• This recipe is not the "purest" form, which contains only bittersweet chocolate and eggs: 6 eggs for 200 g (8 oz) of chocolate; no cream, no sugar.
• It is one of the easiest recipes for untrained cooks. The only "difficult" parts are separating the eggs and folding the egg whites.
• For the more advanced cook: use a fourth yolk (and only the yolk!); it ensures that the mousse becomes firm. However, the mixture must be worked faster, beginning with the addition of the chocolate to the yolk/sugar mixture.
• Instead of the water, use an alcoholic spirit such as Cognac, Cointreau, Kahlua, Triple Sec, etc., for all or part of the 30 ml. However, the mousse is then not suitable for children or pregnant women.
• Coffee can also be satisfyingly substituted for the liquid.
• Almond powder, almond butter, or orange rind can also be used to add flavor to the mousse (one tablespoon per 6 eggs)
• There is also an Atkins-friendly recipe.

Warnings

• This mousse is best consumed within 24 hours.
• Do not keep substantially longer, even if refrigerated.

 Photo Source: imgfave.com via Alex on Pinterest / Article source: wikibooks

Outside Links:

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*See Janet's chocolate-mousse-round-up! She loves mousse! 

• See her recipes for Easy Creamy Chocolate Mousse 
• White Chocolate Mint Mousse for White Chocolate Day 
• Chocolate Tequila Mousse for National Tequila Day 
• Irish Coffee Chocolate Mousse for National Irish Coffee Day 
• South Seas Chocolate Mousse 
• Avocado Chocolate Mousse 
• Double Layer Chocolate Pumpkin Mouse Pie

*Want to know more about Mousse? Months of Edible Celebrations: recipes, history and more! 

Best Ever Cream Cheese Cookies

My husband eats cookies every single day and that's no joke. I eat cream cheese every other day and that's no joke either. So these cookies spoke to both of our taste buds for sure. Thanks to thegirlcreative.com I was able to satisfy both our cravings. The worst part of this recipe is having to wait for the dough to chill. wink~

Source: thegirlcreative.com via Bobbie on Pinterest

Best Ever Cream Cheese Cookies!
1/2 Cup Unsalted Butter (room temperature) 3 oz. Regular Cream Cheese (room temperature) 1 1/2 Cups Confectioner's Sugar 1/2 Tsp Baking Powder 1 Egg (room temperature) 1/2 Tsp Pure Vanilla Extract 1 3/4 Cups All - Purpose Flour Heat your oven to 375 degrees and line your cookie sheets with parchment paper. Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely. You'll get no less than 2 dozen dropped or rolled cookies out of this dough. The yield on cut-outs will depend on how big the shapes are (baking time remains the same). - cut-outs about 1/4 inch thick.  Recipe link

Loving Life Everyday, Pam

Fun with Butternut Squash Pear Bisque and Fish Crackers

Fun With Food! Yes! Last night I was surfing around pinterest looking for some food fun that would be perfect for a cold rainy night and I found this photo of Butternut Squash and Pear Bisque. Along with the recipe for both the bisque and the fish crackers.

Source: memoriesinthebaking.blogspot.com 
via Lyndsey on Pinterest

Now I was thinking... this would be a fantastic idea for little girls learning to cook in the kitchen. I have 4 great nieces that would just love making this.

My family spends lots of time on the river so these cute little fish crackers would make a lot of familiar fish giggles for sure.

I think having kids involved... in the making of something like crackers for soup would be a fun way to get them to eat some healthy soup. I even like the idea of the soup/bisque in the coffee mugs too. I think this is the best idea yet for little hands being able to grip and hold. Ohhh and the fish cracker on the end of a cane pole! Just genius! When I invite the girls over I'm going to say... "Come on girls lets go fishing in the mud hole!"

 Not only would the kids learn to cook but they would have a wonderful food craft day too. I mean who could resist a day of cutting out crackers with fish cookie cutters? Then drawing the fish faces and fish scales on. :)

The idea of sharing this little project with the girls sounds like something right in the middle of my river bed too! Gosh even the boys would like this food project. I can just see the kids now. A day of soup making and cracker crunching sounds like a fine way to enjoy a cold rainy night to me.

Thank You Resources:
You can find the soup recipe at memoriesinthebaking.blogspot.com. You can find the recipe for cheese and walnut crackers at savoringtimeinthekitchen.blogspot.com

Hurray for "Food Fun!"
Remember this great idea for National Soup Month & National Soup Swap Month in January, National Bread Month in November, National Pear Month in December and fun outdoor teas. Fish crackers would be a fun food gifts too. Dads would love it! Fishermen would love it! And what a fun idea to take to someone sick in bed. These little fishies would surely bring a smile to their face.

Reindeer Feed Recipe

Cyber Monday is today!  Cyber Monday refers to the Monday immediately following Black Friday. The term Cyber Monday is the ceremonial kick-off of the holiday online shopping season in the United States between Thanksgiving Day and Christmas.

Reindeer Feed Recipe
Originally uploaded by Betty Crocker Recipes

Now for me.... I am most definitely checking out the Internet for Christmas shopping specials. Like most of us I will be online off and on all day. Because of that I wanted to find a snack recipe that would be perfect for a lazy day of online shopping so I picked this reindeer feed recipe that's right up my alley for munching all day.

Guys It's Really Pretty... and the kids love the title.
Hey save the recipe for your next Christmas Party too! Just so you know... I made a big batch of this last night. I mean really, it only has 3 ingredients in it. I really love vanilla baking chips and this simple recipe calls for 2 whole cups. I thought the crushed peppermint added a nice red touch to the snack which makes it perfect for gift giving. In fact I'm making this for Christmas food gifts this year. There's a slight pink tent to parts of it so I think it would work great as a Valentines gift as well. I don't think you would want to call it "Reindeer Feed" if your giving it for Valentines Day though. giggle~ Betty Crocker may even have a Valentine name for it. Hummm what could you call it. Love Potion # 9? haha! But for now.... it's great Internet food and TV food for me. :)

INGREDIENTS:

• 6 cups Rice Chex® or Chocolate Chex® cereal
• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

DIRECTIONS:

1. Line cookie sheet with foil or waxed paper. Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

Betty Crocker Tip: To make feed bag, cut two 6 1/2 x 5-inch rectangles from a piece of muslin-type fabric. Using a hot glue gun, run a bead of glue on edge of three sides of one rectangle. Top with other rectangle to form pocket. Turn pocket inside-out. Roll down top opened edge to create a cuff.

Betty Crocker Tip: This recipe is gluten free. When cooking gluten free always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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November 28 Holidays:

National French Toast Day. Here's a traditional french toast recipe for you.

Make your own head Day. What? Yep that's a Weird Holiday for you.
Red Planet Day: The 4th planet in the solar system.

Thank You to MunatyCooking blog for the sweet sunshine cookbook :)

Cinnamon French Toast Bake Recipe

November 28  is National French Toast Day so I wanted to find a recipe that celebrated this food holiday but not with a traditional french toast recipe. This year I've picked cinnamon french toast bake. Pillsbury says "This easy breakfast bake features refrigerated cinnamon rolls that make quick work of favorite French toast flavors." Soundsss good to me!

Cinnamon French Toast Bake Recipe
Originally uploaded by Pillsbury.com

Now let's talk about it....  
I think you should keep this recipe in mind for an Easter breakfast, brunch or lunch. The ingredients (like cinnamon) make you think of Christmas I know but truth be told- this recipe is made a lot for seasonal meals in Spring, like Easter. In fact I've seen it served with chocolate Easter Eggs on top.

Perfect as a Breakfast Dessert: 
This recipe is not just for a holiday. Nooo! It's perfect any day of the year. The maple syrup in it makes you think of breakfast and what husband wouldn't want this with a cup of coffee as a breakfast dessert. Yep I said it. A savory Saturday breakfast followed by a breakfast dessert is beginning to be the norm. It's a casual dish that's perfect for the family. wink~

INGREDIENTS

• 1/4 cup LAND O LAKES® Butter, melted
• 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
• 6 Eggland's Best eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup Fisher® Chef's Naturals® Chopped Pecans
• 1 cup maple syrup
• Garnish
• Icing from cinnamon rolls
• Powdered sugar
• 1/2 cup maple syrup, if desired

DIRECTIONS

1.Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

2.In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.

3.Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

4.Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

High Altitude (3500-6500 ft): Bake 25 to 30 minutes.

Cheese Stuffed Pull-Apart Recipe

Happy Game Day everyone! The Alabama and Auburn football game is today!!!! Being that I'm an Alabama fan I plan on watching the game. Gotta have snacks to go with the game for sure right? Well...... since I'm not going anywhere to watch the game and since the hubby has to work, it's just going to be little-O-me. So I'm going to treat myself to this cheese stuffed pull-apart recipe while the games on. The best part is.... I have it all to myself.

Cheese Stuffed Pull-Apart Recipe
Originally uploaded by Pillsbury.com

DESCRIPTION

There's a surprise inside these biscuit bites!

INGREDIENTS

1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
10 cubes (3/4 inch) Cheddar, Monterey Jack or mozzarella cheese
3 tablespoons butter or margarine, melted
1/2 cup pizza sauce, heated, if desired

DIRECTIONS

1.Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.

2.Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.

3.Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.

High Altitude (3500-6500 ft): No change.

Giant Ganache-Topped Whoopie Pie Recipe

Giant Ganache-Topped Whoopie Pie Recipe
Originally uploaded by Betty Crocker Recipes

Today is National Cake Day and thanks to Betty Crocker I wanted to pass on this recipe that has the best tasting marshmallow filling in the world! I mean really.... who doesn't love whoopie pies so who wouldn't devour a whoopie pie cake. Yummie for sure. 

I use the filling recipe for many other baking projects too. Think about it for cupcake. It's so white it makes beautiful bridal showers, or winter tea party cupcakes. I like it for the snow when I make my marshmallow snowman cupcakes. Happy Cake Day everyone. Celebrate this holiday every November 26th. Oh and... you might want to remember it for chocolate holidays too.

INGREDIENTS:

Cake:

• 1/2 box Betty Crocker® SuperMoist® devil's food cake mix (about 1 2/3 cups)
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 eggs

Filling:

• 3/4 cup butter or margarine, softened
• 1 jar (7 oz) marshmallow creme
• 1 cup powdered sugar
• 1 teaspoon vanilla

Ganache:

• 1/2 cup whipping cream
• 4 oz semisweet baking chocolate, chopped

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.

2. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.

3. In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.
*If you like this you'll love the oatmeal cream pie recipe too!

What a Blessing it was to enjoy Mothers Cactus on Thanksgiving

This beautiful cactus budded the 1st week of November. Went into full bloom the second week of November and now it's the end of November and the new buds still continue to open. It was in full bloom the whole week of Thanksgiving and rightly so because it's a Thanksgiving cactus. One side is red and one side is white. I took a picture of the red side but on the left you can see a bit of the white peeking through.

I gave this cactus to my Mother on Valentines Day in 2010. Hence the reason it's red and white. Sadly, 10 months later we lost our Mother after a long 7 month battle in the hospital. Mothers beautiful cactus continues to live and bless us with it's beauty. For this Thanksgiving I placed the cactus right in the middle of my dinner table. I wanted to be able to look at it and be reminded of how blessed I am during this holiday season. Her beautiful cactus will never go without love.

For all you cactus lovers; if you have a cactus but don't know what kind it is, maybe this information will help. I took Horticulture many many years ago but didn't dare try to remember the spelling of these names so I went to the trusty Internet for help. Below I will pass on cactus descriptions and names in hopes of helping you figure out which cactus you may have. Happy Holidays! :)  Pam
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Fun Facts about the cactus:

Schlumbergera is a genus of cactus from the coastal mountains of south-eastern Brazil. Plants grow on trees or rocks in habitats which are generally shady with high humidity and can be quite different in appearance from their dessert-dwelling cousins. Most species of Schlumbergera have stems which resemble leaf-like pads joined one to the other and flowers which appear from areoles at the joints and tips of the stems. Two species have cylindrical stems more similar to other cacti. In Brazil, the genus is referred to as Flor de Maio (May flower), reflecting the period in which they flower in the Southern Hemisphere.

This genus contains the popular house plants known by a variety of names including Christmas Cactus, Thanksgiving Cactus, Crab Cactus and Holiday Cactus, which are Schlumbergera cultivars, and flower in white, pink, yellow, orange, red or purple. (The Easter Cactus or Whitsun Cactus, which may also be called a Holiday Cactus and has vivid scarlet flowers in the most commonly grown form, is now placed in the genus Hatiora.) The cultivars of Schlumbergera fall into two main groups:

• The Truncata Group contains all cultivars with features derived mainly from the species S. truncata: stem segments with pointed teeth; flowers held more or less horizontally, usually above the horizontal, whose upper side is differently shaped from the lower side (zygomorphic); and pollen which is yellow. They generally flower earlier than members of the Buckleyi Group and although common names are not applied consistently may be distinguished as Thanksgiving Cactus, Crab Cactus or Claw Cactus.
• The Buckleyi Group contains all cultivars with at least some features clearly showing inheritance from S. russelliana: stem segments with rounded, more symmetical teeth; more or less symmetrical (regular) flowers which hang down, below the horizontal; and pollen which is pink. They generally flower later than members of the Truncata Group and are more likely to be called Christmas Cactus.

Common names

Plants are offered for sale under a variety of common names. The earliest English common name was "Christmas Cactus". In Europe, where plants are largely produced for sale in the period before Christmas, this remains the most widely used common name in many languages for cultivars of all groups (e.g. Weihnachtskaktus in German, Cactus de Noël in French, and Cacto de Navidad in Spanish). This is also the name used in Canada. In the United States, where plants are produced for the Thanksgiving holiday in November, the name "Thanksgiving Cactus" is used; "Christmas Cactus" may then be restricted to cultivars of the Buckleyi Group, particularly the very old cultivars such as 'Buckleyi'. The name "Crab Cactus" (referring to the clawed ends of the stems) is also used for the Truncata Group. "Link Cactus" is another common name, describing the way that the stems of the genus as a whole are made up of linked segments.

The Easter Cactus or Whitsun Cactus is now placed in the genus Hatiora, but was at one time included in Schlumbergera (or one of its synonyms). The name "Holiday Cactus" has been used to include both Schlumbergera and Hatiora cultivars.

resources:
wikipedia
growing information
watch the bloom in time lapse
The Thanksgiving cactus
Plant name results
Cactus de noel
britannica.com/Christmas-cactus

Classic Turkey Pot Pie Recipe

Classic Turkey Pot Pie Recipe
Originally uploaded by Pillsbury.com

I always fall back on a classic turkey or chicken pot pie when I have left-overs from Thanksgiving.

INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Cheese Pumpkins

Cheese Pumpkins
Originally uploaded by Betty Crocker Recipes

We're having guests over for drinks tonight and I picked this recipe for cheese pumpkins to serve with the drinks. I think it's a fun reminder of Thanksgiving and a great recipe to fix for National Pumpkin Month (October) too. :) Thank you Betty C.

Ingredients:

• 8 tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
• 2 teaspoons finely chopped peanuts
• 4 butter-flavored pretzel spindles or sticks, broken in half
• 16 tiny pieces fresh parsley leaves

Directions:

1. Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.

2. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.

3. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

Classic Baked Corn Pudding Recipe

As far as I'm concerned, Thanksgiving not complete without some kind of corn dish on the table. I love corn casseroles & I love Betty Crockers Classic Baked Corn Pudding recipe too. I shucked a lot of corn growing up so corn is just one of those things that's traditional in our family. This dish is perfect with chicken, dressing, mashed potatoes & gravy. Hey it's on our table at Christmas too.

Classic Baked Corn Pudding Recipe
Originally uploaded by Betty Crocker Recipes

Ingredients:

• 1/2 cup butter or margarine
• 1 small onion, chopped (1/4 cup)
• 1/2 cup Gold Medal® all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups milk (1 quart)
• 6 eggs, slightly beaten
• 2 cups shredded Cheddar cheese (8 oz)
• 2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
• 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
• 3/4 cup Progresso® plain bread crumbs
• 3 tablespoons butter or margarine, melted

Directions:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

World Hello Day

Every year, November 21 is World Hello Day. The objective is to say hello to ten people on the day. By greeting others, the message is for world leaders to use communication rather than using force to settle conflicts.

Yes this is me!

The event began in 1973 by Brian and Michael McCormack in response to the Yom Kippur War. Since then World Hello Day has been observed by people in 180 countries.

Hello is a salutation or greeting in the English language. It is attested in writing as early as the 1830s.

First Use: Hello, with that spelling, was used in publications as early as 1833. These include an 1833 American book called The Sketches and Eccentricities of Col. David Crockett, of West Tennessee, which was reprinted that same year in The London Literary Gazette.
The word was extensively used in literature by the 1860s.
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 References:

1. Gulf News Link up with others with a greeting on World Hello Day, November 20, 2008
2. USA Today Looking Ahead, November 20, 2008
3. Wikipedia.com

November 21, 2011 is the 39th annual World Hello Day. Anyone can participate in World Hello Day simply by greeting ten people. This demonstrates the importance of personal communication for preserving peace. World Hello Day was begun in response to the conflict between Egypt and Israel in the fall of 1973. Since then, World Hello Day has been observed by people in 180 countries. People around the world use the occasion of World Hello Day as an opportunity to express their concern for world peace. Beginning with a simple greeting on World Hello Day, their activities send a message to leaders, encouraging them to use communication rather than force to settle conflicts. As a global event World Hello Day joins local participation in a global expression of peace. 31 winners of the Nobel Peace Prize are among the people who have realized World Hello Day's value as an instrument for preserving peace and as an occasion that makes it possible for anyone in the world to contribute to the process of creating peace. Brian McCormack, a Ph.D. graduate of Arizona State University, and Michael McCormack, a graduate of Harvard University, work together to promote this annual global event. This story is important because it effected the world millions of people are using this right now because of the conflict between Egypt and Israel. So say hello to at least 10 people today.

External links

• Official website

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Game-Day Spinach Pull-Apart Recipe

The pull-apart coffee cake I did this week turned out good so I thought I would try this Spinach pull-apart too. Pillsbury calls it "Game-Day Spinach Pull-Apart" and that's exactly what I'm fixing it for. Sunday Night Football is tonight so I'm feeding my hubby a finger food supper complete with spinach pull-apart. LOL! Hummm... I wonder what other pull-apart recipes I can find? I think I'm on a pull-apart kick.

Game-Day Spinach Pull-Apart
Originally uploaded by Pillsbury.com

INGREDIENTS

• 3 tablespoons LAND O LAKES® Butter, melted
• 1 1/2 teaspoons garlic salt
• 1 package (8 oz) cream cheese, softened
• 1/4 cup mayonnaise or salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (2 oz)
• 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
• 1/2 teaspoon dried basil leaves, if desired
• 1/4 teaspoon pepper
• 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
• 1 cup marinara sauce, heated, if desired

DIRECTIONS
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
2. In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
3. Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
4. Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

Pull-Apart Coffee Cake Recipe

My brothers are coming over for coffee this morning and Pillsbury says "Refrigerated biscuits are the secret to making a scrumptiously easy coffee cake." So I'm trying this pull apart coffee cake recipe to go with the coffee. I was thinking.... as easy as this recipe looks; it's got to be a FAST dish to offer unexpected Thanksgiving visitors. Oh and Happy Bread month!

Pull-Apart Coffee Cake Recipe
Originally uploaded by Pillsbury.com

INGREDIENTS

1/4 cup sugar
1/4 cup golden or dark raisins
1/4 cup chopped walnuts, almonds or pine nuts
2 teaspoons grated lemon peel
2 tablespoons butter or margarine, melted
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk or original flaky biscuits

DIRECTIONS

1.Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. In large bowl, mix all ingredients except biscuits.

2.Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces in sugar mixture; toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.

3.Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.

High Altitude (3500-6500 ft): No change.

Food for a Pickle Appreciation Party

For those of you looking for a weird theme party, we have an idea for you. November 14 is Pickle Appreciation Day and today one of our readers asked the question.... "What food can I serve for a Pickle Appreciation Party?" Well get those green plates and napkins ready because we have a few ideas for you.

With you it's a treat

First of all we think you should serve dishes that relate to pickles. 
The first thing that comes to mind is pickle condiments. The most popular pickle condiment without a dough is pickle relish. What goes with pickle relish you ask? Well it's hot dogs! Yep our first choice would be hot dogs or sausage dogs along with several types of pickle relish guests can choose from.

Tartar Sauce: Tartar Sauce is another condiment that's made with pickles. If fish is for you, then fish sandwiches could be a second choice for a pickle appreciation party and don't hold back on the tartar sauce.

Every party serves cake! Yes every party serves cake and a pickle party wouldn't be complete without a pickle cake. Noooo don't put pickles in the cake mix. Just decorate your cake to look like a giant pickle. Cook a sheet cake and trim the edges to be round and long. Cover in vanilla icing with green food coloring and you have yourself a giant pickle.

Why not have a pickle buffet for taste testing? Yeah! Everyone loves to munch on pickles and having a dozen or so varieties of pickles could be really fun. Have them all, sweet, hot and sour! You could even have your guests judge the best pickles. The good.... the bad.... or the ugly.

Potato Salad: We can't forget about potato salad! Many many potato salad recipes use pickles in the recipe. Some call for sweet pickles and some call for dill pickles.

Speaking of potatoes! Don't forget that potato chips and parties go hand in hand. Having said that, did you know there's a dill flavored potato chip? Yep it sure is! That would go great with hot dogs. :)
If all else fails.... serve all green food.

I hope that get's your creative juices flowing. Now before you go, click on the cute dancing pickles at the top. You'll see it's actually a greeting card for Pickle Appreciation Day. Send it to your friends and invite them to your pickle party. May your Pickle Appreciation Party be a success.  - Pam
See all pickle appreciation greeting

Maybe our readers could join in the fun and post a few pickle dishes too. :)
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Shop Amazon for all things pickle

Shop Amazon for pickle party

Indian Pudding for National Indian Pudding Day

Celebration Food: National Indian Pudding Day is celebrated every November 13th. They say Indian Pudding is a traditional New England Thanksgiving classic. Indian pudding is a baked custard with milk, butter, molasses, eggs, spices, and cornmeal. I'm guessing the name is likely derived from the cornmeal, known as indian meal way back when. 

indian pudding
Originally uploaded by leuwam

What is Indian Pudding?
Indian pudding is a more elaborate form of corn hasty pudding. It consists of milk, cornmeal, and molasses, (or, alternatively, maple syrup and honey, and sometimes sugar), spices (nearly always including cinnamon and ground ginger), butter, and usually raisins and nuts, baked in a slow oven for several hours. It is a traditional New England dessert.

Well what is Hasty Pudding then?
Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it invariably refers to a version made of ground corn. Hasty pudding is notably mentioned in a verse of the early American song Yankee Doodle.

British Hasty Pudding
Since the 16th century at least, hasty pudding has been a British dish of wheat flour cooked in either boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge. Hasty pudding was used as a term for the latter by Hannah Glasse in The Art of Cookery (1747).

Hasty pudding in North America

Extant North America recipes include wheat, oat, and corn-based puddings.

• Eliza Leslie's recipes

Eliza Leslie, an influential American cookbook author of the early 19th century, includes a recipe for flour hasty pudding in her 1840 Directions for Cookery, In Its Various Branches, and calls the corn type "Indian mush" (she calls an oatmeal version burgoo). She stresses the need for slow cooking rather than haste, and also recommends the use of a special mush-stick for stirring to prevent lumps. (This mush-stick is perhaps related to the spurtle, or the pudding stick of the nursery rhyme beating.)

• Corn or Indian mush

A North American version, known as corn mush or Indian mush, is in its simplest form corn meal cooked slowly in water until it thickens. Like grits or polenta, it may be eaten hot, or left to cool and solidify, when slices of the cold pudding may then be fried. This hasty pudding was once a popular American food because of its low cost, long shelf life, and versatility, and was eaten with both sweet and savory accompaniments, such as maple syrup, molasses, or salted meat.
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Indian Pudding Recipe

Ingredients

4 1/2 cups milk

• 2/3 cup cornmeal
• 1/4 cup butter
• 1/2 cup dark molasses
• 1 teaspoon salt
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
•  

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
2. Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
3. Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
4. Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
5. Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.

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resources:  / wikipedia / gone-ta-pott.com / thefreedictionary.com

links: 
Miss Leslie's Directions for Cookery, In Its Various Branches /  
Cooks.com recipe for hasty pudding
Crockpot Indian Pudding / Hasty Pudding History
The Thanksgiving Lady & Indian Pudding / 

Chicken Soup and Grands!® Dumplings

Chicken Soup for the Soul Day was created by Chicken Soup for the Soul Enterprises, Inc. "Chicken Soup for the Soul is a series of books, usually featuring a collection of short, inspirational stories and motivational essays."  

Quite obviously, this day was created for commercial reasons. In honor of November 12 being Chicken Soup for the Soup Day we've decided to list a chicken soup & dumpling recipe by pillsbury. Remember for Soup Month too.  :)

Chicken Soup and Grands!® Dumplings
Originally uploaded by Pillsbury.com

INGREDIENTS
3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 egg, beaten
Chopped fresh parsley, if desired

DIRECTIONS
1. In 4-quart Dutch oven, combine soup and broth. Bring to a boil.
2. Meanwhile, separate dough into 8 biscuits; cut each in half.
3. Dip biscuit halves in egg, coating all sides; drop into boiling soup. Cook, uncovered, 10 minutes. (Soup must be at a medium boil.) Cover; cook an additional 10 minutes or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into bowls. Top each with dumplings. Sprinkle with parsley.

• Read about healing chicken noodle soup

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Chicken Soup for the Soul books at Amazon.com

4-Square Family Pizza Recipe

This post is in honor of All Pizza Holidays but today, November 12 is National Pizza with the Works except Anchovies Day! In honor of that here's a family pizza that covers everyone's favorite flavors... without anchovies. Great for Game Day too :)

4-Square Family Pizza Recipe
Originally uploaded by Pillsbury.com

INGREDIENTS:

Cornmeal, if desired

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 teaspoons olive oil
1/2 cup shredded Cheddar cheese (2 oz)
1 1/2 cups shredded mozzarella cheese (6 oz)

BBQ Chicken Pizza Square

1 tablespoon chopped red onion
1/2 cup refrigerated honey hickory barbecue sauce with shredded chicken, large pieces cut up

Margherita Pizza Square

1 tablespoon shredded fresh Parmesan cheese
4 to 5 (1/4-inch-thick) slices plum (Roma) tomato (about 1 large tomato)
1 tablespoon thin fresh basil strips

Hawaiian Pizza Square

2 tablespoons pizza sauce
2 slices Canadian bacon, quartered
1/4 cup pineapple tidbits, well drained (from 8-oz can)

Pepperoni Pizza Square

2 tablespoons pizza sauce
8 to 10 slices pepperoni (from 3-oz package)

DIRECTIONS:

1. Heat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil.

2. Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, on the Pepperoni Pizza Square, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese.

3. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares.

Oatmeal Pie Recipe

Last night I made an oatmeal pie with walnuts and coconut (my photos below) and today I wanted to share the recipe that was shared with me by a Mennonite woman about 20 years ago. With this pie I cut out little leaves for the crust edges.

This recipe brings back fond memories of a bright sunny day
while driving the back roads and getting lost. Really lost. No where near town. But believe it or not we drove up on a little horse pulled wagon in the middle of no where with a lady and a table full of fresh baked pies and homemade bread.

This sweet lady happily shared an hour of cooking conversation and lovingly shared her pie recipes too.
Read the whole story here: The first time I ever ate an oatmeal pie

Ingredients

• 1/2 cup sugar
• 1/2 cup light corn syrup
• 3/4 cup rolled oats
• 1/2 cup coconut
• 1/2 cup butter, melted
• 2 eggs, well beaten
• 1 teaspoon pure vanilla extract
• 1 homemade pastry shell- unbaked
  
• hand full of any nuts (she used walnuts or pecans) mixed in or sprinkled on top
  

Directions

• Combine sugar, corn syrup, oats, coconut, chopped nuts, butter, eggs and vanilla. Pour into crust. Sprinkle nuts on top. Bake at 350° for 15-20 minutes. 

• The secret she said was to let it sit on top of the stove for 30 minutes before baking! You don't read that in any recipes. Really! Just do it! It softens the coconut and oatmeal. :)
• She said you can add the nuts in the mix or if you want the nuts to sit on top of the pie to be pretty, just evenly sprinckle them on top after you've pored your pie in the pie shell.

Decorating

Her pies were not decorated but since it's the Fall Season I thought I would make this recipe my own by cutting out a few leaves with cookie cutters and dress up the edges of my pie. I love how festive it looks and I even added the dough scraps to the middle of the pie too. 

Use up any leftover dough:
I make sure to bake any left over leaves in the oven that doesn't fit on the pie. I cover them with butter and honey or sugar. It makes a beautiful tray of sweet dough leaves for some sweet pop in the mouth crunch.

This really is a favorite pie for me and every time I eat it I think of that sweet young lady.

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