Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam. I'm not even certain what store bought pimento cheese might contain, nor do I want to find out. It's a shame because pimento cheese can be a delightful treat, even if it does Read the full post…
In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days. The breeze was a little cool but that didn't stop me from swimming several laps this morning and I felt great afterwards! Have you exercised lately? With fall's cooler temperatures and fewer insects, you Read the full post…
A friend of mine was recently diagnosed with shingles so I felt I should discuss this nasty virus once again. If you ever had chicken pox, you are at risk for getting shingles and believe me, you don't want it. Shingles is a painful rash with blisters that scab over and may take 4 weeks or more to heal. The Read the full post…
There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro. My husband and I celebrated our 23rd anniversary this past weekend by spending Read the full post…
Summer is winding down , the year is more than half way over and our January resolutions are long forgotten. It's time for a health reality check. First of all, how is your health lately? If you have enjoyed good health, are you thankful? Take some time to appreciate how wonderful it feels to be healthy, for your family to Read the full post…
I'm back from a lovely beach vacation and I wish I was still there with all my heart. Wouldn't it be nice if our every day life was as nice as a vacation? If we could relax, eat well, sleep and exercise just enough without having to worry about bills, work, illnesses and school, our lives would be perfect. But Read the full post…
[ Post by Lisa Tedder ][ Post on November 16, 2010 ][ In Dessert ]
Wow! Just a little over a week till Thanksgiving, that feast of feasts, that shark feeding frenzy, that hog wild eating event. Since I will be attending a family reunion in Natchez, Ms where we will eat at a restaurant, I won’t be cooking this year. Nor will I have leftovers to eat or seconds to gobble. Controlled portions is a good thing. And if we have nothing but lemon pie to choose from like last time, I won’t even have any dessert. Everyone knows you must have pumpkin pie, or pecan or at least sweet potato pie at Thanksgiving.
If you have been good and working out and eating like you should, the holiday season should be nothing to dread. If you haven’t been exercising, you can still start today. Get off the couch and dance with the stars tonight or go back to the gym like you’ve been meaning to. Remember, exercising will get you in shape for Black Friday, that 24 hour long period of intense shopping the day after the feast. Only the fittest survive and succeed on Black Friday. The wimps stay home.
I know many of my readers have an unrealistic idea of just what we do and don’t eat at the cardiologist’s house, so today I’m sharing a new pie recipe. I made this pie for my sister’s birthday dinner on Sunday. I recently bought the new Southern Living Ultimate Christmas cookbook for $10 at Dillards. All proceeds go to the Ronald McDonald House. Anyway, this recipe came from that cookbook and is a real winner. It’s very easy and sinfully delicious but only God knows the calorie count. Make this as a sidekick to the pumpkin pie.
Caramel Chess Tart
1 refrigerated pie crust
1/2 cup butter softened
1 1/2 cups packed light brown sugar
3 large eggs
1 Tbsp. flour
1/4 cup buttermilk
2 tsp. vanilla
Powdered sugar to dust on finished pie
Fit pie crust in a 10 inch tart pan with a removable bottom or in a regular 9 inch pie plate. Bake at 450 for 9 minutes. Cool on wire rack.
Beat butter and brown sugar in a large bowl with a mixer at medium speed until fluffy. Add eggs one at a time, beating well after each addition. Stir in flour and buttermilk. Add vanilla and stir well. Pour into pie crust. Bake at 350 until almost set. Cool on wire rack and sprinkle with powdered sugar if desired. Remove tart pan rim before serving, if using tart pan.
My goodness, this was so good, I’m surprised we didn’t fight over it. Get your turkey now and start letting it thaw around Sunday. Check last year’s blogs for some other recipes and ideas. You can also make some casseroles ahead so you aren’t swamped and tired on Thanksgiving day. Divvy up the cooking and chores such as table setting and clean up. One person doesn’t have to do it all.
Upadated on November 16, 2010
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