Traditions New and Old to be Thankful

Happy Thanksgiving Friends!

I thought I’d take this time to share some of my Thanksgiving traditions.

Usually my sister Michelle and I get together with all our children/grandchildren and have a big dinner. Each of us has different dishes that we make and some that we’ve perfected. I usually do pies and rolls. I use my mom’s buttermilk rolls recipe which is just to die for! I’ll add it here at the end of my post. I also make a mean apple pie which my husband loves. Both of these dishes are out of bounds now for me because for the last two Thanksgiving’s I’ve been gluten free. I have an autoimmune disease that gluten consumption appears to exasperate, so I do not consume anymore. Sad day. One night I had a dream that I ate a roll….I have a long and colorful family history surrounding bread. My family are big bread eaters. When in high school, every Saturday morning I made eight loaves of bread. Boy there was a wonderful smell in our house, I love the end of freshly made loaf of bread slathered with butter (good thing I’m not hungry now, I would be hungry and sad). There’s nothing like homemade bread or rolls 🙂 So…no rolls this year or big dinner with the family BUT we are starting a new tradition.

Hubs and I are going out to dinner at a resort, but I’ve already  blogged about that right?

So I’ll tell you about our other traditions afterward.

We always have some sort of craft every Thanksgiving after the big dinner. This year myself, daughter, and daughter in law have planned (from Pinterest of course) styrafoam balls covered in glitter (décor), cones decorated in glitter to resemble trees, and large rubber balls (red, green-my colors purple,pink-daughter in law colors) with tin buckets glued on top with the handle flipped up to hang as ornaments on our front porch. I’m super excited to do the crafting and have been scouring the local Hobby Lobby, Target, ToysRUs, and Walmart to find all of the crafty materials we need for our projects. I will add pictures on here afterwards to show all our glittery, creative fun!

You might already know that one cannot craft without snacking. I think it’s a rule? Well it’s a tradition for us! LOL Since we aren’t having a big dinner together, we are all bringing some sort of fun snack to keep us going throughout the evening. I will be making my coconut oil fudge (Pinterest find) and a regular fudge for the non GF SF crowd, along with a white chocolate covered popcorn. Seriously doesn’t that sound heavenly?? One year for Christmas I made about seven batches of fudge to distribute as neighbor gifts, and let me tell you in all honesty these fudge recipes are the best ever. I’m adding all my special recipes below.

In closing, I’m very thankful for my wonderful family and great friends. I hope you all have a happy Thanksgiving.

Paleo Coconut Oil Fudge (Pinterest)

1/2 cup melted Coconut Oil

1/2 cup creamy almond butter

1/2 cup cacao powder

1/4 cup pure maple syrup

1/8 tsp sea salt

Line a loaf pan with parchment paper or line a muffin pan with muffin cups. In a small pan, combine coconut oil, cacao, almond butter, maple syrup, and salt. Heat over medium heat and whisk until smooth. It does not need to boil or come to a certain temperature. As soon as it’s smooth, pour itno prepared pan. Place in fridge and let set for at least 2 hours. Store in fridge or freezer.

Maple Pecan Caramel White Chocolate Fudge

3 cups white chocolate chips

1 can sweetened condensed milk

1/4 cup butter

2-3 tsp maple flavoring

1 1/2 cups pecans, toasted & chopped

1/4 cup Kraft caramels, chopped fine


Line an 8×8 pan with parchment paper and then spray lightly with cooking spray. In a medium saucepan over low to med/low heat, stir the white chocolate chips, sweetened condensed milk, and butter until melted and smooth. Remove from heat and stir in the maple flavoring, pecans, and caramel. Pour into prepared pan. Chill in fridge until firm enough to cut, at least an hour. Use the parchment paper to lift the fudge out of the pan so it is easier to cut.

Buttermilk Raised Rolls (family recipe)

Dissolve 2 Tbls yeast in 2 cup warm buttermilk (not hot, not cold). Add 1/3 cup sugar and let set a few minutes. Then add: 1 tsp salt, 1/2 cup oil, 1/2 tsp soda, 1 tsp baking powder, 2 beaten eggs. Blend lightly then add enough flour to make a soft dough (you can tell by the feel of the dough- not sticking to your fingers but not stiff/dry with flour). Shape and put in baking pans, rise for about an hour until double. Bake at 400 degrees for 12-15 minutes and enjoy.

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