Gobble Gobble Gluttons

If you’re in the U.S., you are undoubtedly staring at your computer screen and trying to work, but really dreaming of the turkey and stuffing and gravy and warm pie you may be planning to have on Thursday. If you’re not eating a large meal on Thursday, perhaps you are planning to work at the local shelter or soup kitchen, handing out delectable morsels to those who are less fortunate. If you will be eating at a shelter, God bless you.

We are thrilled to have been invited to Alyssa’s parents’ house for Thanksgiving. (In case you missed it, Alyssa is Zach’s girlfriend.) They have lots of family here, and are having a big shindig. Ali and I will be spending Wednesday night and Thursday morning cooking up some goodies to help their spread, including a turkey (I think they will have three), my Italian sausage and cranberry stuffing (so easy, and to DIE for – seriously – see recipe below), green bean casserole and nectarine pie and Ali’s Sweet Potato Pie (recipe also below), homemade bread, homemade cranberry sauce and Glorified Rice (cold rice, homemade whipped cream and sliced cherries).

Richard’s going to the store today. I’m so glad my husband likes to do the grocery shopping!

This week, we will be counting our blessings, which include each of you. Every single day, I receive wonderful, warm emails from readers, some who need help, some who want to offer valuable advice, and some who just need someone to talk to. I can’t imagine how different my life would be if I didn’t have so many friends!! 🙂

Happy Thanksgiving to all our friends in the U.S. If you’re not in the U.S., have a wonderful beginning of the holiday season, whatever your holiday of choice is this time of year!

This Week’s Maxism:

“Hey, Mom. I wish I had a diamond on my tooth.”

Hugs to all!


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Couldn’t be easier!

  • 1 package (4 links) Italian sausage
  • 1 bag dried cranberries
  • 2 packages dried stuffing of your choice

Remove the sausage from the casings and brown it on the stove, breaking it apart as you do, just like ground beef. Drain. Put sausage back on the stove and add the cranberries so they can get nice and juicy, soaking up the sausage grease. Yum! Make the stuffing according to the directions on the package Add the sausage/cranberries to the stuffing. Voila! All done. I told you it was easy.


  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 6 peeled, sliced nectarines
  • 2 unbaked 9-inch pie crusts
  • 1 egg white mixed with a few drops of vanilla

Preheat over to 400 degrees F.

Mix everything but nectarines together. Add nectarines. Mix well. Pour into pie crust. Add top crust and crimp edges or cut the other crust into whimsical shapes and layer them on top in any pattern you want.

Paint top crust with egg white/vanilla mixture. For an extra sugar kick for the kids, sprinkle some sugar on top. Place on top of a cookie sheet so you won’t make a mess if it bubbles over. Bake at 400 degrees F for about 30-45 minutes until nice and brown and bubbly.


  • 3 sweet potatoes
  • 1/2 cup butter – softened
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar
  • 2 cups white sugar
  • 1 teaspoon pumpkin pie spice
  • 4 eggs beaten
  • 3/4 cup sweetenened, condensed milk
  • 1 unbaked 9-inch pie crust

Peel and boil sweet potatoes until tender, just like mashed potatoes. Drain and mash. Preheat oven to 350.

Add all other ingredients to the mashed sweet potatoes. Continue mashing/blending. Pour into pie shell. Bake for about 1 hour or until done. We fooled Frank (age 15) with this the first time. He really thought it was pumpkin pie!