Good Ole Thanksgiving

Around here, we’ve been talking about Thanksgiving for weeks.   It starts with, “what are you thinking about having on Thanksgiving?” with the grand idea about trying some new recipes.  But when I shared those ideas with the family, everyone tells me, “Okay, but you’ll still make my favorite macaroni and cheese, right?”  So every year, my Thanksgiving table is full of everyone’s favorite dish – fried turkey for Mike, sweet potato casserole and mac & cheese for Hal, a relish tray for my father-in-law, creamed corn for Mikelyn, with a few new recipes thrown in to freshen up the table.

My new addition this year will be the baked ham glaze that I will make with my new Corn Whiskey Pepper Jelly introduced this Fall.  It’s so delicious with its sweet and spicy balance and corn whiskey infused flavor.   Y’all have got to try some! 

Photo taken at the Lauri Jo's Cookoff,
Norman Park Veteran's Day Festival

You know, food is just the bait for Thanksgiving. It’s all about being together with friends and family to give thanks for the many, wonderful blessings we have.  Our hearts are with our military men and women who remain away from their families to protect us and our freedom.  We are so grateful.  

Many beautiful wishes that your Thanksgiving is full of warmth and love, and that you’re bait works, too.

Blessings in your kitchen,

Lauri Jo    

Deviled Eggs Day

Did you know that today (Nov. 2) is Deviled Eggs Day!?  What a coincidence that I have a delightful deviled egg recipe that I've been wantin' to share with y'all. This recipe is super easy and is a perfect appetizer for a dinner party, girls night or holiday affair!

 

Lauri Jo’s Deviled Eggs

Ingredients

•       1 dozen large eggs

•       ½ (16 oz) jar Lauri Jo’s Green Tomato Pickles, chopped

•       ½ cup mayonnaise

•       2 tablespoon mustard

•       ½ teaspoon celery salt

•       1 tablespoon salt

•       1/4 teaspoon white pepper

•       ½ teaspoon paprika, for garnish

•       1 dozen small parsley sprigs, for garnish

Directions

Boil eggs for 8-10 minutes. Remove eggs from boiling water and place in a bowl of ice water. Once cooled, remove eggs and peel. Set aside on paper towels to remove excess moisture. On clean cutting board, cut eggs in half lengthwise. Remove egg yolk and place into bowl. Rinse eggs under lukewarm water to clean and again place eggs upside down on a paper towel to remove excess moisture. Add green tomato pickles, mayonnaise, mustard, celery salt, salt and pepper to egg yolks and mix lightly and thoroughly. Spoon yellow egg mixture into egg whites. Sprinkle with paprika and garnish with small parsley sprig. Place on a platter and serve.

Yields: 24 half eggs

 

 

This recipe is available in my brand new cookbook, along with 65 of my other favorites.  If anyone would like to order a cookbook, call my store at 229-769-3391 or email laurijo@laurijos.com!