Hope you had a wonderful Thanksgiving. I’m still recovering from all the cooking and eating done last week, and maybe you are too, so it seems like a good time to share some of my favorite grocery store finds this year. I’m currently working on a new bread machine recipe I hope to have ready for your consideration the next time we meet.

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Think of these mini-tarts as the “100-calorie snack” edition of the traditional Thanksgiving pumpkin pie.
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Are you tired of “salt pills” that come packaged as condensed cream soups? Maybe they aren’t available where you live, or perhaps it’s Thanksgiving eve and you can’t find any in the pantry to make Aunt Bertha’s casserole.

Here is a quick way to make it yourself at home. You control the salt. You control the seasonings. You control the freshness.

So far, I’ve tackled condensed cream of mushroom, condensed cream of celery and now, condensed cream of chicken soup. If you care about such things, they all just happen to be gluten-free as far as I know. Click here to see more pictures and recipe

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One cause of grainy homemade yogurt

Look closely and you will see the texture of this homemade yogurt is quite different from each other. Do you know why?

Readers have asked me this question more than once. Searching the internet produced answers that didn’t add up. Fortunately, this problem had never occurred in my own experience, so I was stumped.

Then it happened.

I made a batch of yogurt using a different starter than ever before. Even though I made my yogurt the exact same as always, it turned out grainy. My daughter-in-law mentioned hers was sometimes grainy, too, although it still tasted good. As we talked, I decided the culprit just might be the starter.

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A breakfast treat….straight out of the freezer.

“Who wants a kiss-kiss?” For the last two months, my 4-yr-old grandson would holler that question as he descended the stairs every night after his bath before going to bed.

This past weekend, my son, daughter-in-law, and their two sons moved out of our home where they were living temporarily between houses. While it’s nice to have our house back to ourselves, along with peace, quiet, and less clutter,  I sure do miss a few things—like the kiss-kisses, 11-month-old baby chatter and worm crawling, and the excitement of a child when anybody walks in the door.

My daughter-in-law is a wonderful and prolific cook so I didn’t have to spend a lot of time in the kitchen while they were here, but it was handy to have help eating special treats when I decided to bake. These lemon scones are one example. I love that you can mix, form, and freeze the dough ahead of time, which makes them ideal for serving overnight house guests. I also love using my homemade Greek yogurt (of course, you can use store-bought) in them which translates to higher protein and less fat than the sour cream or whipping cream more often called for in a traditional scone. Click here to see more pictures and recipe

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