Thursday, December 31, 2015

Christmas 2015


Can you believe that Christmas has come and gone?  We had thunder, lightning, and rain, but nothing could dampen our spirits – well maybe that 78 degrees dampened all of us a little bit. It certainly was some bad hair for the Christmas pictures, but we had the best time through it all!
For those of you who have read our book, Sunday Lunch, (www.amazon.com) then you know our Christmas is as traditional as it gets! Of course, we started our morning at Gran and Gaca’s house with our traditional LeConte Sunrise breakfast.  Our meal this year had a few additions and we had some additional cooks this year, too. Kristen made the sausage balls for the first time and she did a fantastic job! After our annual reading of the Christmas story by our Patriarch, The Colonel, our food was blessed and we commenced to indulge in:
Egg Strata
Sausage Balls
Country Ham
Biscuits
Garlic Cheese Grits
Homemade Cinnamon Rolls
(These were made by Aunt Sister and I’m telling you what they were the best things I’ve ever had)
Mini Muffins
LeConte Sunrise
Orange Juice
Milk
Coffee

After breakfast (when we were stuffed and could hardly breathe) we made our way down the steps to see what Santa had left for all of us good boys and girls. We were not disappointed! What a joy to see Stella, Wyatt, and Will opening their gifts and being so excited to take off with their new toys. All around that big ole room were exclamations of “Oh! I love it!” and “Thank you! It’s perfect!” We couldn’t help but feel blessed to once again have all 19 of us gathered together for our Family Christmas, Southern Style.  As we left each other to get to the next relative’s celebration, we did so with thankful hearts for having had that time together.  Aunt Sister gets the award this year for the most food cooked! We gathered at her house for dinner and it was a spread! Enjoy our pictures and look up the recipes in Sunday Lunch if you want to enjoy it like we did!

Turkey
Ham
Dressing Squares
Sweet Potato Casserole
Shaker Corn Pudding
Broccoli Casserole
Mashed Potatoes
Cranberry Relish
Homemade Rolls
Pumpkin Pie
Pecan Pie
Homemade Whipped Cream

Sweet Tea














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Monday, December 21, 2015

Sunday Lunch, December 20, 2015

Sunday Lunch, December 20, 2015
Mercy goodness did we ever have a plethora of tastes at Sunday Lunch this week!  While we are always trying new recipes and sprucing up old ones, nothing beats the tried and true. This week, all of our dishes were from our book, Sunday Lunch. And another thing, it just blesses our hearts when one of the nieces/nephews makes a dish out of our book. This week, Amber made Asian slaw and it was wonderful! It was a perfect complement to the rest of our menu this week:




Smoked Shredded Chicken
Smoked Shredded beef
Potato Salad
Shaker Corn Pudding
Baked Beans
Curried Fruit
Asian Slaw
French Bread
Gran’s Chocolate Pound Cake with
Vanilla Bean Ice Cream
Sweet Tea

By popular vote, (meaning when asked, everybody hollered out with their mouths full) the shaker corn pudding tied with the potato salad for the favorite dish this week. We got together on our plans for Christmas morning breakfast and Christmas dinner; all the assignments have been made and we are ready for Christmas!  Y’all stay tuned for what’s gonna be served up!  We will also hear from the nieces and nephews on the Christmas parties they have attended/hosted and share a little bit about how growing up in our family has influenced their celebration of Christmas.  In the meantime, enjoy these little snapshots from this week at Aunt Sister’s for Sunday Lunch!


Merry Christmas Y’all!


Shaker Corn Pudding

2 c. corn, frozen or fresh
2 tbsp. flour
1 tsp. salt
3 tbsp. butter
3 whole eggs
2 tbsp. sugar
1 3/4 c. milk

Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour ingredients into buttered casserole and bake. Stir half-way through baking time with oven temperature at 325 degrees for 45 minutes.

Test by a silver knife inserted comes out clean. Pudding will be golden brown. Frozen corn or fresh corn can be chopped or kernels left whole. Mixture can be made ahead of baking and kept in jar in refrigerator. Shake well and pour into baking dish.
 Potato Salad

Hot Curried Fruit

Baked Beans

Asian Slaw
Chocolate Pound Cake

For more stories and all the recipes, purchase Sunday Lunch at www.amazon.com.