Nana's Fudge...

My grandchildren love my fudge. It is always requested for the holidays.

*There is nothing hard about making this fudge, the best ingredient is your patience. Just don't rush the "cooking" of the fudge, you want the sugars & ingredients to blend well.

Nana's Fudge

• 18 ounces of candy brick
• 3/4 cup of Sweetened CONDENSED milk
• 4 teaspoons of milk
• 1 teaspoon of pure vanilla
• heavy dash of salt
• 1 cup of chopped nuts, optional

Directions:

Place your sauce pan on a medium heat

Add sweetened condensed milk, and 18 ounces of chocolate candy brick

Add milk, vanilla and salt

Constant SLOW stirring of ingredients with a spatula

Have a foil lined pan, 9x9 waiting for chocolate

*This is where the patience come in, continue stirring slowly. Do Not Leave the pan. The mixture will turn a RICH dark brown color. (*At this point add the nuts if desired, blend well, do this just before you put into the pan)

When it has a shiny look to it, pour into the prepared w/foil pan.

STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.

Sweet Success with Style...

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Decorate your Tree w/Style...

I try to decorate for Christmas the weekend of Thanksgiving, this year I was already behind on my yearly schedule. This is a busy month and I try to get things decorated sooner than later. Sunday morning, Hubby asked which tree I wanted first, (YES, I have more than one tree)! The nine foot skinny tree for the kitchen, I replied. He headed out to the garage. He quickly came back! The base to the tree was broken! Just what I needed. Two days late on my decorating and now the BASE was broken. How did that happen???

 One little piece was broken and it (the tree) wouldn't stand UP!

 Solution found! We had gone to the garage to see what we could do. We both thought of the umbrella stand at the exact same time! YEAH!

This worked awesome! It is sturdy AND holds the base of the tree high. So now, there is room UNDER the tree for SANTA'S packages. Much better than before!

How to Decorate a Tree...

I leave my trees standing and covered with old sheets. This storage works well for us saving time unpacking and putting them together. (*We haven't had a real tree for years, as we usually had to travel to be with family). My trees have clear lights on them, but sometimes I add colored lights too! My trees do look similar every year, but I change them up a wee little bit here and there.

 I don't worry about the branches or shaping. I adjust them as I go.

 We have a "toy land" look for the country kitchen. I start with a used rope (lasso) as my garland. Start at the top and work down and around. Adjust garland after placement, positioning as needed.

 Next is the placement of the ribbon. Start at the top and work between the garland rows. Use the branches to secure every so often.

Let it "ribbon" in and out of the branches.

 Adjust the ribbon as needed.

 I place large items on first, randomly. Things such as; Western purses, Toys, Signs, even my old baton from my twirling days! 

 Retro Wall plaque

Toys

Santa

I then start adding large, medium and small ornaments, in that order. I have special ornaments for each grandchild that were purchased when they were born. The stars on the tree have a picture of each person in our family. Mix the ornaments in groups using all different sizes, together.

Add the Tree Topper, embellish around it if you like. I kept our "Star" topper  simple this year.

I haven't finished yet. Just a few more touches to add. My standing "Santa" needs one or two of "my big strong boys" to carry him from storage. *Hint-Hint!

I have an old wooden sleigh, books and other items in the nook. The chair awaits Papa to read his annual Christmas story to the grandchildren (ages 7-17 years old). The wooden rocking horse awaits Santa's arrival.

Deck the Halls with Style...

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*All photos are the property of Pine Creek Style by NeeCee

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Pumpkin Cake...

This cake is very moist, it is very versatile when it comes to presentation. I have served it two different ways. Ornery likes the plain version best! It makes a great morning treat with your coffee.

Pumpkin Cake

•  1 yellow cake mix
• 3 eggs
• 1/4 water, cold
• 1/2 can of pumpkin or 15 ounces 
• (*Freeze remaining pumpkin for later use.)
• 1 level teaspoon of pumpkin spice
• 1/4 cup butter, melted, set aside

Directions:

Pre-Heat oven to 350 degrees

MIX all ingredients, except butter. Blend well.

Fold into a prepared (greased) cake pan 9x13, 2 rounds,

 I used a large square pan.

Next... Pour the melted butter over the top of cake batter.

 Bake at 350 degrees for 45-50 minutes. Some pans may only take 35-40 minutes. So start checking the cake after 35 minutes. A toothpick should come out clean. When done, let rest 20-25 minutes before turning out.

 Drizzle with prepared Carmel sauce across the slightly warm cake. May be served with whipped cream and pecans.

 This pumpkin cake is moist and very tasty.

 *I used a sugar free cake with sugar free caramel and it was wonderful.

A second serving choice, broken pieces of cake with pecans and whipped cream in a berry bowl. Drizzle with caramel.

Serving pumpkin with Style...

I Hope your Thanksgiving was filled with Happiness & Love...

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Saying Grace on Thanksgiving Day...

Today I wanted to share a few Thanksgiving Prayers with you and your family.

 May you have a beautiful Thanksgiving Day to share and remember always. 

Thanksgiving Dinner Prayer

Heavenly Father, on Thanksgiving Day

We bow our hearts to You and pray.

We give You thanks for all You've done

Especially for the gift of Jesus, Your Son.

For beauty in nature, Your glory we see

For joy and health, friends and family,

For provision, Your mercy and care

These are the blessings You graciously share.

So today we offer this response of praise

With a promise to follow You all of our days.

~Mary Fairchild~

We Give Thanks

Our Father in Heaven,

We give thanks for the pleasure

Of gathering together for this occasion.

We give thanks for this food,

We pray for health and strength

To carry on and try to live as You would have us.

This we ask in the name of Christ,

Our Heavenly Father.

~Harry Jewell~

Thanksgiving

For each new morning with its light,

For rest and shelter of the night,

For health and food,

For love and friends,

For everything Thy goodness sends.

~Ralph Waldo Emerson~

Abundant Blessing

We thank you for the turkey,

The gravy and the dressing.

Dear Lord, this table overflows

With Thy abundant blessing.

Let us always be aware

That all gifts come from You,

And may we serve Your heavenly will

In everything we do. Amen.

~Joanna Fuchs~

Have a Happy Thanksgiving full of Grace & Style...

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Condiments with Style...

Specialty butters will make holidays seem extra special! Use them on breads, potatoes,  meats and more. Enjoy the savory flavors and impress your friends and family.

Champagne & Chives Butter


Red Pepper Butter
2 cubes of butter, softened
1 tablespoon of diced pimento's
1 teaspoon of chives
Garlic Pepper, to taste
Blend together well...It's that simple
Big on taste!


Champagne & Chives Butter
2 cubes butter, softened
1/8 cup of Champagne (or White Wine)
1/2 cup of white cheddar cheese, finely grated
1 tablespoon of chives
Garlic salt to taste
Blend well


Kalamata Butter
2 cubes butter, softened
1 tablespoon olive oil, extra virgin
1/4 cup Kalamata olives, chopped fine
garlic pepper to taste
Blend well


Whiskey Onion Butter
2 cubes of butter, softened
1/8 cup of whiskey
1/2 cup jack or white cheddar cheese
1 tablespoon of onion, chopped & dehydrated
Worcestershire pepper to taste
Blend well and store in refrigerator for a couple of hours to season.
Excellent served on steak or prime rib. 

Whipped Mustard Cream
Heavy whipping cream, 1 pint
1 heaping tablespoon of stone ground mustard
1 teaspoon chives
Garlic salt & white pepper to taste
Whip cream until it becomes whipped and stiff,
fold in mustard, chives and garlic salt ans white pepper.
**1 tablespoon horseradish cream, optional
Store in refrigerator until served.
Serve with beef on the side. 

Simple & Savory served Style...

 Whipped Mustard Cream

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Pine Creek Style Prime Rib...

"Prime Rib...Pine Creek Style"

by

Our annual Thanksgiving family dinner with Mom D and her children was held yesterday. The meal was awesome, the prime rib was pure perfection!

I try to hold these special dinners 3-4 times a year. It is a great way for all of us adult children to get together and spend time with Mom. She absolutely LOVES this time together. Our families have gotten larger and it is too hard to host one big dinner in one home. Besides it's too much work to coordinate food, schedules and seating. So, we try get together the weekend before, then we have our immediate family dinners on Thanksgiving Day. 
(Mom D takes turns at each of our houses throughout the Holidays.)

Prime Rib is always an elegant and impressive meal to share with guests. When fixed properly and served with style,
 the rave reviews will be unending! :)

**I have had many requests for my Prime Rib Dinner this year, the menu and recipes are posted below. Several people wanted to serve this instead of the traditional Turkey Dinner. In addition, the blog this week will include more recipes vs. other posts. Giving you time to prepare, should you decide to used any of Pine Creek Styles recipe choices. 
We will return to our regular "Style Schedule" next week.

Enjoy and have a happy Thanksgiving with Style,

NeeCee

Pine Creek Style Prime Rib

(*based on a 18 lb prime rib roast)

Preparing the Meat:

1. Allow the meat to come to room temperature before cooking. This helps the meat to reach the correct temps while cooking. Set out on the kitchen counter, still wrapped, for 2 hours before you prepare for cooking. Using this method allows the meat to cook more evenly throughout the roast. 
2. After 2 hours, unwrap and rinse meat in cool water. Pat the roast dry with paper towels. Turn the oven on at 450 degrees, to preheat.
3. Place bone side down on a baking sheet or roasting pan. Cut small slits across the top of the roast (see the picture above). Insert garlic bulbs in a few of the slits, (use as desired for taste). 

**(I buy garlic bulbs at Costco they come in a large package but they are divided into small sections. I freeze them using them as I need. It works well.)

4. Rub olive oil, (Lucero is a local company, I used their garlic infused olive oil),  over the roast including the ends. Then apply the meat rub, recipe below:

Pine Creek Style Meat Rub:
 2 tablespoons Kona Coffee Spice
 2 tablespoons Garlic Salt
2 tablespoons Worcestershire Pepper
Mix well...see below for continued recipe
~~~

5. Cover the top, sides and ends with the meat rub.

6. Sprinkle roast with course salt covering the top.

*The salt helps the meat to retain it's juices. Course salt dissolves slower, blending the flavors with the meat.
You are ready for the OVEN!
Cooking Time:
7 ribs, 16-18 pounds
15 minutes at 450 degrees
Then lower the oven, to 325 degrees, for 3 to 3 1/2 hours
Every half hour or so, baste the ends with the drippings. *Baste once across the top, just before you remove from oven. Insert the meat thermometer into the meat, the thickest part of the meat, not touching the bone, 1/2 hour before done, checking for temperature. When the temperature reaches 120 degrees, remove the roast from the oven. Let roast REST for 20-30 minutes, every important. Cover with foil while resting. Resting time allows the juices to penetrate the roast adding flavor to the meat.
 **Save drippings for your gravy!
**Prime Rib is traditionally served as a juicy, rare (to medium) piece of meat. Rare meat is cooked 120-125 degrees and has a bright red center that grows to a slightly pinkish color towards the exterior.

"Pine Creek Style Prime Rib"
Serve with potatoes, green beans and gravy; see recipes below.
See the complete dinner below!

~~~
While the roast is cooking, prepare and slow cook the potatoes. These potatoes are easy to prepare and taste wonderful with the roast.
Lyonnaise Potatoes

 Russet potatoes, 7 large sliced thin
Large onion, 1, sliced thin
Butter, melted, 1/2 cup
Minced garlic, 1 heaping teaspoon
White pepper, 1/4 teaspoon
Garlic seasoned salt, 1/2 teaspoon
Chicken broth, 1/4 cup (freeze the rest, if not using elsewhere)
White Cheddar Cheese, 1 cup, finely grated 
Large bowl for mixing, 9 x 13 greased baking dish
Recipe based on 8-10 people

Slice onion into thin strips, place in large mixing bowl

Slice potatoes into thin slice rounds, place in large mixing bowl.

1 cup finely grated white cheddar cheese, place with onions and potatoes

Add spices to the bowl and toss

Place the butter, garlic & chicken broth in a pitcher or small bowl and melt together in microwave. 

 Blend ingredients together and place in a greased 9x13 baking dish.

 Cover with foil and place in a preheated oven at 250 degrees. Cook slow and covered for 1 1/2 hours. Remove foil and cook for 10 more minutes to brown.

Serve with Prime Rib
Easy Green Beans and Gravy Below
~~~
Green Beans
These green beans are packed with flavor!

 For 8-10 people
5-6 cans of french style green beans, 
drain 2-3 cans (reserve and freeze for soups or stews),
place into a stock pot,
 Add one large box or can of BEEF broth 
garlic pepper to taste
Stir and simmer to blend and heat
**A couple of pieces of chopped bacon may to added for flavor, optional

The beef broth (and bacon) add amazing flavor to these green beans.
People ask me often; "How did you fix the green beans?"
~~~
Beefy Gravy
Too easy, Very Yummy!

This gravy is based on a package.
In a pot, use the amount of packages you need for your guests.
*(I like Knorr's, it is full of flavor and never lumps.) 
Follow directions on the package, 
BUT replace the water with equal amounts of beef broth 
Season to taste with garlic pepper or
Add the drippings from the prime rib roast.
Place on a simmer after it comes to a boil.
See the picture of complete dinner below:

 We served our meal with sourdough bread and garlic white cheddar cheese butter. Also served the meat with mustard cream, on the side. See the special recipes, for butters & such, on Wednesday from my cookbook (in progress)
 "Condiments with Compliments & Style" by NeeCee

Enjoy your Thanksgiving with Style...

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