Top 10 favs of 2019

Published 3:19 pm Thursday, December 26, 2019

Here are mine.  Why not write yours down, too, and share while waiting up on the New Year!  Will make for good conversation and set the tone for good things in 2020.

  • ● The old game Hungry Hungry Hippos. Out of the attic and back into the living room, again a family favorite for young and old.
  • ● Baby Hudson. A tiny and sweet little fellow that brings more joy to our world.
  • ● A Christmas family outing. Nothing more enjoyable than all of us going out together, eating, laughing, playing, enjoying our own company and making memories.
  • ● Six grandchildren at our house at one time! The merriment grows.
  • ● Mississippi State Girls basketball!  What a wild and wonderful season. Praise the Lord and go dawgs as the Coach says!
  • ● Sitting outside in our old wooden swing…brought from Batesville to Tennessee now hanging from its own shed that DW built…with DW and puppy Skipper to watch the sunset.
  • ● New friends. Endearing…
  • ● Old friends.  Enduring…
  • ● Finally seeing red birds out the kitchen window.  DW’s last count — 11.
  • ● Taking the scenic route through New Brunswick, Prince Edward Island, and Nova Scotia.
  • Happy New Year friends!  Here’s to pleasant memories, new adventures, happy families, and peaceful hearts in 2020. DW and I wish you all the best.
  • Recipe of the Week
  • Brussels Sprouts with Marmalade Glaze
  • Brussel Sprouts are tastiest in the winter and so good with peas for New Years!
  • 2 pounds fresh Brussel sprouts
  • 32 ounces chicken broth
  • 1 tablespoon butter or margarine
  • ½ cup minced white onion
  • 2 cloves garlic, minced
  • ½ cup orange marmalade
  • ¼ teaspoon kosher salt
  • ¼ – ½ teaspoon freshly ground black pepper
  • Wash Brussel sprouts thoroughly, remove discolored leaves. Trim stem ends. Place in large saucepan; add broth. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes or until desired tenderness.  Drain, reserving 1 cup broth. Melt butter in saucepan; add onion and garlic. Sauté over medium-high heat 2 minutes or until tender.  Add reserved broth and marmalade; bring to a simmer. Cook, stirring often 15 minutes or until glaze reduces and thickens.  Add Brussel sprouts, salt and pepper; toss will until thoroughly heated.  Serve warm. Yield: 6 servings.
  • Cheese & Chili Casserole
  • Couldn’t decide on which recipe so you get both!
  • 9 large eggs
  • ⅔ teaspoon salt
  • 3 (8-ounce) packages Monterey Jack cheese, cubed
  • 2 (8-ounce) packages cream cheese, cubed
  • 12-ounces small-curd cottage cheese
  • 1 tablespoon butter or margarine, cut into small pieces
  • ¾ cup all-purpose flour
  • 1 1/3 teaspoons baking powder
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 1 (2-ounce) jar diced pimiento, drained
  • Whisk together eggs and salt in large bowl; add cheeses and butter. Whisk flour and baking powder into cheese mixture. Add chiles and pimiento. Pour into lightly greased 13” x 9” baking dish. Bake uncovered in 350-degree oven for 45 minutes or until set. Let stand 10 – 15 minutes before serving. Makes 16 servings.  Serve with black eyed peas, Spanish rice and a big bowl of fresh fruit.

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