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Pumpkin Gingersnap Truffles

Gingersnaps and chocolate. . . I swear to you, there’s not a better, more delicious combination during the holidays. Add in a little pumpkin, and it’s like having all of my favorite holiday flavors in a little bite-sized package.

1 package of gingersnaps
1 (8 oz) package of cream cheese (softened)
1 can of pumpkin*
2-3 Tbsp of powdered sugar
White Chocolate
Paper Towels
* I actually ended up only using a little less than 1/2 of the pumpkin.
Reserve a couple of tablespoons of the gingersnap crumbs for garnish or use pumpkin pie spice instead.
1) Line a cookie sheet with three layers of paper towels. Spread the pumpkin on top of it in a thin, even layer. Top with a three more layers of paper towels to absorb the moisture.
2) Once the paper towels are completely saturated with liquid from the pumpkin, remove the top layer. Use the bottom layer of paper towels as a guide to fold the pumpkin over on to itself. Then, continue to fold it over and flip the pumpkin on to the cookie sheet. Discard the paper towels. 
Folding the pumpkin over.
3) Using either a food processor or a ziploc bag and rolling pin, crush the gingersnaps until they’re crumbs. Set aside.
4) Use a food processor or in a medium sized bowl, using clean hands (yep, go ahead and dig right in there with those hands) to thoroughly combine the gingersnap crumbs with the softened cream cheese, pumpkin, and the powdered sugar. Roll the mixture into 1-inch balls. Lay them on a wax paper lined pan and place in the freezer for about 10 minutes to firm up. 
5) In the meantime, melt the white chocolate using whatever manner you choose. I did mine in the microwave for 1 minute, then stirring well until the chocolate was completely smooth.
6) Dip the truffles into the melted chocolate and place them on a wax paper lined tray. Optional: Sprinkle a little bit of the reserved gingersnap crumbs or pumpkin pie spice on top of each ball while the chocolate is still wet. Chill in the refrigerator until set.
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Happy Turkey Day.

Jim Bob (along with Snoody behind him and Miss Scovy peeking out from behind the tree) want to wish you a very happy Thanksgiving.

Jim Bob and Snoody are most thankful for having their own holiday (and for not being on the menu for that holiday). Me, I’m thankful for:

1) my family.
2) my dogs (In other words, my four-legged babies.).
3) living in a free country with an abundance of food and clean water.
4) the men and women that serve our country, especially those that can’t be home with their loved ones today.
5) my religion.
6) the farm.
7) the good morning hee-haws, honks, quacks, clucks, baahs, etc that greet me every morning and never fail to make me smile.
8) a new lease on life (More on that one day soon . . . maybe).
9) the feast I’m in the process of preparing (Think turkey, dressing, chicken and dumplings, roasted carrots, homemade bread, sweet potato cheesecake, pecan pie. . . yum).
10) Black Friday starting tomorrow. . . or today – very confusing (and irritating) with stores starting earlier and earlier every year (Anyways, can you guess what we’ll be doing tomorrow morning?)
11) finally having the new large goose enclosure completed.

They’re thankful, too.

12) and last, but definitely not least, all of the new and wonderful people I’ve met through blogging.

Happy Thanksgiving!

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Cranberry Sauce

I don’t know about y’all, but to me dressing (or stuffing) just isn’t the same without a little cranberry sauce to go with it. I made ours today, and thought I’d share the recipe.

1 (12 oz) bag of fresh cranberries
1 c of water
3/4 c of granulated sugar
pinch of salt
orange peel
1/8 tsp ground cinnamon
2-3 full turns of a pepper mill

1) Bring the water, sugar, and salt to a boil in a medium saucepan.

Washing off the cranberries.

2) Make sure to rinse the cranberries thoroughly before putting them in. Once the water has come to a boil, add the cranberries to the pot and allow the mixture to return to a boil.

Just after adding the orange peel.

3) Using a vegetable peeler, take off one long strip of the orange skin (make sure not to get the bitter white part of the orange). Add the orange peel and the ground cinnamon to the pot. Reduce the heat and allow the mixture to simmer for about 10-15 minutes, stirring occassionally. Right before it’s done add the ground pepper.

Just before going into the refrigerator.

4) Remove the orange peel and store the cranberry sauce in the refrigerator until you’re ready to serve it.

Enjoy! Now, it’s back to cooking for me. I’ve got to get started making the cornbread for the dressing or there won’t be anything to have with the cranberry sauce.