A Life of Simple JoyReducing stress, increasing joy one post at a time!

Thanksgiving is tomorrow and for many women, there is so much to do. It is easy to become overwhelmed. We want everything to be perfect. Just remember, your guests are the important part. They are coming to spend time with one another and with you. For them to have a memorable holiday, you must keep your stress level down. You must be fresh enough to attend your own party. Just relax and keep in mind all these people are your friends. They enjoy your company. The food is just an added bonus.

So, take a breath and begin to enjoy yourself again. Give yourself something to be truly thankful for this year.

Congratulations to Heather, winner of our November Giveaway, our Christmas of Simple Joy Gift Set. Here is Heather’s Thanksgiving tip:

Get everyone who are invited to your Thanksgiving dinner to fix something whether it is just a desert, main course or  appetizer. We always have Thanksgiving dinner at my Great Grandmothers house the Sunday before Thanksgiving. This year we decided to help with a restaurant who is giving people a free dinner who cannot afford one. I love helping others.

Thank you to everyone that entered. Be sure to check back for our December giveaway. I will post it the beginning of December.

• 2 small acorn squash, cut into half, seeded
• 1/2 pound pork sausage
• 1/4 cup chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons chopped green pepper
• 3/4 cup bread crumbs
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 3/4 cup bread crumbs

Preheat over 350 degrees.  Place the squash cut side down in a shallow baking dish. Bake for 45 minutes or until tender. Scoop out and mash the pulp, reserving shells.

Brown sausage with celery, onion, and green pepper in a skillet. Add the mashed squash, 3/4 cup of bread crumbs and salt; mix well.

Spoon sausage mixture into the squash shells. Mix butter and second 3/4 cup bread crumbs. Sprinkle mixture around edges of squash. Bake for 10 minutes.

This cool dish is perfect with chicken. I like to serve it for dinner parties since it is so easy and I am able to make it the day before.

• 3 8-ounce cartons whipped topping
• 1 Large container small curd cottage cheese
• 2 3-ounce packages orange gelatin
• 1 3-ounce package pineapple gelatin
• 1 large can crushed pineapple, drained
• 2 small cans mandarin oranges, drained

Place whipped topping in large bowl. Sprinkle gelatin over topping and mix until thoroughly combined. Add cottage cheese and fruit. Pour into bowl, smooth top and place in frig. Serve chilled.

• 3 3-ounce packages raspberry gelatin
• 2 16-ounce cans whole cranberry sauce
• ¾ cup chopped celery
• ¾ cup chopped apple
• 1 16-ounce can crushed pineapple
• ¾ cup chopped walnuts
• 3 cups sour cream
• 1 8-ounce carton whipped topping
• 1 cup miniature marshmallows

Dissolve gelatin in four cups boiling water in a large bowl. Chill until partially set.

Add the cranberry sauce, celery, apple, pineapple, and walnuts; mix well. Pour half the mixture into a greased 9 x 13” dish. Chill until firm.

Combine the sour cream, whipped topping and marshmallows in a bowl; mix well. Spread over chilled layer.

Spoon remaining gelatin mixture over the sour cream layer. Chill until firm. Cut into squares.

• 1 small onion, chopped
• 1 stick margarine
• 1 16-ounce can whole kernel corn
• 1 16-ounce can cream-style corn
• 1 small package corn muffin mix
• 3 eggs, beaten
• 1 cup sour cream
• 1 cup shredded Cheddar cheese

Sauté onion in the margarine in a skillet until tender. Remove from heat.

Add the whole kernel corn and cream-style corn; mix well. Add the muffin mix and the eggs; mix well.

Pour into a greased 9 x 13” baking pan. Spread sour cream on top. Sprinkle with the Cheddar cheese.

Bake at 350 degrees for 40-45 minutes.

• 1 20-ounce can black cherries
• 2 3-ounce packages cherry gelatin
• 12 ounces cola
• 1 cup chopped nuts

Drain cherries, reserving juice. Heat the reserved juice to the boiling point in a sauce pan. Add the gelatin; stir until dissolved.  Combine the gelatin, cherries, cola and nuts in a serving bowl. Chill until firm.

• 2 10-ounce packages frozen broccoli
• 1 cup minute rice
• ¼ cup melted butter
• 2 tablespoons instant minced onions
• 1 can cream of chicken soup
• ½ cup milk
• 1 8-ounce jar Cheez Whiz

Thaw broccoli. Combine thawed broccoli with rice, butter, onion, soup, mild and Cheez Whiz in a large bowl. Mix well.

Spoon into a greased nine by 12 inch baking dish.

Bake at 350 degrees for 30-40 minutes or until bubbly and rice is tender.

Makes 10 servings

• 4 lbs sweet potatoes
• 1 stick (1/2 cup) butter or margarine, softened
• 1/2 cup bourbon
• 1/3 cup orange juice
• 1/4 cup light brown sugar
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup chopped pecans

Heat oven to 350.  Scrub potatoes.  Cook, covered in boiling salted water in a large saucepan, about 35 minutes or just until tender.  Drain, cool slightly, peel.  Mash potatoes.  Add butter, bourbon, orange juice, brown sugar, salt and spices.  Beat until smooth.  Spoon into buttered six-cup baking dish (1 1/2 quarts) sprinkle nuts around edge.  Bake for 45 minutes or until lightly browned.

• 2 cans cream-style corn
• 1 can sweetened condensed milk
• ½ cup chopped green pepper
• 2 tablespoons chopped onion
• 2 teaspoons salt
• 4 eggs, beaten

Combine the corn, condensed milk, green pepper onion, salt and eggs in a bowl; mix well. Pour into buttered casserole. Bake at 350 degrees for 45-50 minutes.