Happy Thanksgiving all!
I expect you are busy preparing to make and/or eat some delicious things in the upcoming days. I also sincerely hope the busyness of preparations, travel, cooking, or guests aren’t stopping you from reflecting on the positive and what you are thankful for this season.
I know our culture has a way of inflating expectations and making us question if we are good enough, if we’re doing enough, and if our contribution is worthy. Let me assure you that you are enough. Whether your turkey is burned or golden perfection and your whipped cream is fluffy or runny – your celebration is special.
While JR and I will gather with our families to celebrate, I’m not in charge of bringing anything specific to the feast. Maybe I’ll bring something small anyway, but there is always more than plenty to go around. Instead my main food venture is preparing things for the barn. I don’t mean for the cows though — they will eat their normal diet without any extra cranberries or gravy on top.
I always plan to put out something tasty for our workers on holidays because most are here for the day, and we don’t close down the farm. We appreciate our team of people, and the cows do too! For Halloween it was just candy, but in my mind Thanksgiving and Christmas especially require something more. I’ll be working at least part of the day too, and I appreciate being able to grab a snack as I go about my chores.
So far the spread will include scotcheroos, carrot cake muffins with cream cheese frosting, and lots of sliced cheese, meat and crackers. We had JR’s deer from this fall turned into a variety of delicacies, so the meat will be sliced venison summer sausage.
I also want to make something with pumpkin, so we’ll see how ambitious I am tonight.
The Scotcheroos in question are actually a misnomer because I don’t use butterscotch chips at all. It’s the easiest recipe ever, so I’ll share it briefly even though you probably have your own version.
1 cup brown sugar
1 cup corn syrup
1 cup peanut butter
6-7 cups cereal (Corn Flakes, Rice Krispies or Special K)
1 package chocolate chips
Heat and stir the sugar and syrup together until they just come to a boil. Remove from heat immediately after and stir in peanut butter until melted. In a larger bowl combine this mixture together with the cereal. Press into a 9 x 13 pan. Melt the chocolate chips and spread over the top of the bars. Let cool to room temperature or refrigerate if desired.
A few notes: I like semi-sweet chips, but JR prefers milk chocolate. Sometimes I add peanut butter to the chocolate, and you can also use half chocolate and half butterscotch chips. Feel free to decorate the top with festive sprinkles, chopped nuts, or candies if you wish.
In the midst of our celebrations and planning I continue to think about those across the world suffering right now. Sometimes it’s evident such as refugees fleeing war or persecution, and sometimes it’s people in your town or city you didn’t even realize needed help. Whether you give time, money, or prayers, I hope we can all make the effort to reach out as well as give thanks. I know it’s hard to be certain your efforts will actually bring support to what you intend, but I do think each gesture and prayer can combine to work toward good. Wishing you lots of happiness this Thanksgiving.
What easy recipe can I make last-minute with pumpkin?
Do you have any charities or programs you especially recommend supporting?