THANKSGIVING EVE

I can only imagine the millions of women hustling and bustling in their kitchens planning and preparing for the traditional Thanksgiving feast. The grocery stores are ecstatic at the increase in sales this week.

 

This year I helped a friend of mine to get ready for their big get-together as they celebrate Thanksgiving and Christmas simultaneously due to time, mileage and job constraints. They call it Thanksmas! It was fun to help her wrap gifts, grocery shop, put together the green bean casserole and bake up the Saltine Toffee Bits (recipe below) and be invited to share in the festivities with her family. This woman is a fantastic cook and a dear friend and I am blessed to be invited to her Thanksgiving Eve meal. They have become a special family to me.

On Thanksgiving Day I will be participating in a fairly new tradition at our church. My Pastor, his wife and another couple began last year inviting those of us who have nowhere to go to come for a home cooked meal at the church. I am honored to be able to help a little bit this year by baking a ham and preparing the stuffing/dressing for a group of about 50 people. It is a heavenly experience to be able to gather and share the gift of food and friendship. Even more exciting to hear the stories of what God has done in each and every life.

Ponder for a moment these next few days – what are you thankful for?

 

 

I am thankful to know Jesus as my personal Savior. I asked Jesus in to my heart at age 9 and my life has not been the same since.

This past week my oldest daughter Callie, shared with me that my youngest grandson Carson had one of those nights where he kept coming up and down the stairs at bedtime at least five or six times needing water, a hug and simply just not wanting to go to sleep yet.

 

The last trip down the stairs became a treasured moment my daughter will never forget. Carson asked his mama if he could “ask Jesus into his heart” that night! He has been attending the Awanas kids group at his grandparents’ church. Along with his brother Peyton talking to him about Jesus he decided it was time for him to ask Jesus into his heart too! This brings joy to this grandma’s heart.

Carson - Age 3

This is what I am most thankful for – that my daughters and grandchildren walk with the Lord.  I could have no greater joy than to hear that my children are following the truth.

3 John 1:4

New Living Translation

 

Are you walking with the Lord in your life? Make this Thanksgiving the one where you decide to make Jesus number one (#1) in your life. Your life will not be the same from this day forward.

Blessings to you and yours this Thanksgiving season!

Beth

Enjoy this simple and tasty treat!

 

Saltine Toffee Cracker Bites

Ingredients

·       40 saltine crackers

·       1 cup unsalted butter

·       3/4 cup granulated sugar

·       1 cup chopped pecans

·       12 ounces milk chocolate chips

Directions

1  Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.

2  In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly.

3  Pour over saltine crackers and sprinkle with chopped pecans. Place in a 375°F oven for about 13-15 minutes, until crackers are browned and caramelized.

4  Remove from oven and using a small spatula, place each piece of toffee onto a sheet of parchment paper on the counter. Do this right away, don’t let it sit as the mixture hardens quickly.

5  Melt chocolate morsels and spread generously over toffee. Allow chocolate to set (I had to put crackers in the refrigerator for about 15 minutes to get it to harden) and store in airtight container for up to 5 days.

A few notes about making Saltine Toffee:

Pan melt your butter, then add your sugar. Bring this mixture to a rolling boil.

Line 40 saltine crackers on a 15 x 10 x 1-inch baking sheet.

 

Pour mixture over crackers, slowly, making sure that all the crackers have been covered in butter

Sprinkle generously with chopped pecans

Bake this for about 13-15 minutes. You want to make sure that the crackers look brown and caramelized. Use a shiny aluminum baking pan not a dark coated one as those burn easier.

 

Use a small spatula to remove the hot cracker toffee from the pan and place it on parchment paper (or wax paper).

 

 Melt your chocolate chips in the microwave and spread over each cracker. I pour my melted chocolate into a large Ziploc™ FREEZER bag, then snip the corner and drizzle generously over each cracker. Works like a charm. Wear rubber gloves as it is hot.

Once the chocolate has hardened, store these in an airtight container at room temperature for up to 5 days. ENJOY! (Most likely they won’t last that long.)

 

OPTIONAL: Use graham crackers for the base instead of saltines. Gives this treat a whole new dimension and flavor.

Check out this website and recipe from: www.shugarysweets.com