Today's Woman

Are You a Holiday Sweater Wearer?

This time of year those quirky sweaters begin appearing in stores, on the streets, at holiday parties and seemingly everywhere you turn.  Some good...some bad.

 

 

 

 

 

 

 

 

 

So what is your opinion on holiday sweaters?  Many people use it as an opportunity to express their fun nature and see who can wear the worst sweater ever, while others simply choose to wear a winter sweater for the sake of style.  Are you a crazy holiday sweater wearer or a simplistic, stylish winter sweater wearer?

 

 

 

 

 

 

 

 

 

 

 

Either way tis the season, so be sure to use this opportunity to express your inner jolly self!

~Wendy Anguiano

Scrumptious Pumpkin Pie

Pumpkin Pie with a twist!  Try this recipe as an updated scrumptious version of the traditional pumpkin pie.

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

1/2 (14.1 oz) pkg. refrigerated piecrusts

2 cups crushed gingersnaps (about 40)

1 cup pecans, finely chopped

1/2 cup powdered sugar

1/4 cup butter, melted

1 (15 oz) can pumpkin

1 (14 oz) can sweetened condensed milk

2 large eggs, beaten

1/2 cup sour cream

1 tsp. ground cinnamon

1/2 tsp. vanilla extract

1/4 tsp. ground ginger

Pecan Streusel (recipe below)

7 thin ginger cookies, halved

Ginger-spice Topping, ground cinnamon

Preheat oven to 350 degrees.  Fit pie crust into a 9" deep dish pie plate according to package directions; fold edges under, and crimp.

Stir together crushed gingersnaps and next 3 ingredients.  Press mixture on bottom and 1/2 inch up sides of pie crust.

Bake at 350 degrees for 10 minutes.  Let cool completely on a wire rack (about 30 minutes).

Stir together pumpkin and next 6 ingredients until well blended.  Pour into prepared crust.  Place pie on an aluminum foil-lined baking sheet.

Bake at 350 degrees for 30 minutes.  Sprinkle Pecan Streusel around edge of crust.  Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary.  Insert ginger cookies around edge of crust.  Let cool completely on a wire rack (about 1 hour).  Dollop with Ginger-Spice Topping; dust with cinnamon.

PECAN STREUSEL:

1/4 cup all purpose flour

1/4 cup firmly packed dark brown sugar

2 Tbsp. melted butter

3/4 cup pecans, chopped coarsely

Stir all ingredients together.

GINGER SPICE TOPPING:

1 (8 oz) container frozen whipped topping, thawed

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

Stir all ingredients together.

 

~Wendy Anguiano

(Southern Living)

Easy Homemade Thanksgiving Centerpiece

Adding a personal touch to your Thanksgiving dinner table is as easy as "pie".  Probably easier!  If you're looking for something new to add to your table this year, try this chalkboard plate which adds elegance and a message.

 

 

 

 

 

 

 

What you'll need:  Chalkboard paint, paint brush, plate, plate holder & chalk.

 

 

 

 

 

 

 

 

 

Paint the interior bottom of the plate with two coats of chalkboard paint.  Allow to dry.

Write your personalized message with chalk and decorate the outer sides with a scallop or your favorite decoration.

Place on the plate holder in the center of your table.

If you have a tablecloth or runner, add that first.  Accessorize with gourds, pine cones or other fall-like pieces.

(Better Homes & Gardens)

~Wendy Anguiano

Double Apple Pie with Cornmeal Crust & Brandy-Caramel Sauce

For a yummy spin on the traditional apple pie, try this delicious recipe that uses cornmeal as a crust and adds a sweet brandy-caramel sauce as a topping!  There will not be a crumb left and your family will love it!

 

 

 

 

 

 

 

 

 

 

 

 

 

Double Apple Pie with Cornmeal Crust & Brandy-Caramel Sauce

Ingredients:

2-1/4 lb. Granny Smith apples

2-1/4 lb. Braeburn apples

1/4 cup all-purpose flour

2 Tbsp. apple jelly

1 Tbsp. fresh lemon juice

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. ground nutmeg

1/3 cup sugar

Cornmeal Crust Dough, divided

Wax Paper

3 Tbsp. sugar

1 Tbsp. butter, cut into pieces

1 tsp. sugar

Brandy-Caramel Sauce

Preheat oven to 425 degrees.  Peel and core apples; cut into 1/2-inch thick wedges.  Place apples in a large bowl.  Stir in next 7 ingredients.  Let stand 30 minutes, gently stirring occasionally.

Place 1 cornmeal crust dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour.  Top with another sheet of wax paper.  Roll dough to about 1/8-inch thickness (about 11 inches wide).

Remove and discard top sheet of wax paper.  Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll.  Discard bottom sheet of wax paper.  Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate.  Gently press dough into pie plate.

Stir apple mixture; reserve 1 Tbsp. juices.  Spoon apples into crust, packing tightly and mounding in center.  Pour remaining juices in large bowl over apples.  Sprinkle apples with 3 Tbsp. sugar; dot with butter.

Roll remaining cornmeal crust dough disk as directed above, rolling dough to about 1/8-inch thickness (13 inches wide).  Remove and discard wax paper, and place dough over filling; fold edges under, and crimp, sealing to bottom crust.  Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan.  Cut 4 to 5 slits in top of pie for steam to escape.

Bake on lower oven rack 15 minutes.  Reduce oven temperature to 350 degrees; transfer pie to middle oven rack, and bake 35 minutes.  Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust.  Remove to a wire rack.  Cool 1-1/2 to 2 hours before serving.  Serve with Brandy-Caramel sauce.

Cornmeal Crust Dough

2-1/2 cups all-purpose flour

1/4 cup plain yellow cornmeal

2 Tbsp. sugar

3/4 tsp. salt

3/4 cup cold butter, cut into 1/2-inch pieces

1/4 cup chilled shortening, cut into 1/2-inch pieces

8-10 Tbsp. chilled apple cider

Stir together first 4 ingredients in a large bowl.  Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas.  Mound mixture on 1 side of bowl.

Drizzle 1 Tbsp. apple cider along edge of mixture in bowl.  Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl.  Repeat procedure with remaining cider and flour mixture.

Gently gather dough into two flat disks.  Wrap in plastic wrap, and chill 1-24 hours.

Brandy-Caramel Sauce

1 cup whipping cream

1-1/2 cups firmly packed brown sugar

2 Tbsp. to 1/4 cup butter

2 Tbsp. brandy*

1 tsp. vanilla extract

Bring whipping cream to a light boil in a large saucepan over medium heat, stirring occasionally.  Add sugar, and cook, stirring occasionally, 4-5 minutes or until surgar is dissolved and mixture is smooth.  Remove from heat, and stir in butter, brandy, and vanilla.  Let cool 10 minutes.

*  Apple cider may be substituted.

Enjoy!

~Wendy Anguiano

Inspiration for Today...

Black Friday Survival Guide

Thousands will venture out November 23rd to hit the stores for Christmas shopping.  Some are fanatic about it and will even camp out, while others will go out for a few hours and call it a day.  For anyone attempting to make a day of it, we have a survival guide to help you get the most of your shopping experience.

PLAN AHEAD

*  Get christmas lists from family members and have an idea of what you plan to buy.

*  Set a budget.  Don't forget to include taxes!

*  Find a shopping buddy.  It is so much more fun when someone is with you.

 

 

 

*  Begin NOW looking at ads in the newspaper or on-line.  Many stores will begin making their ads available earlier this year and many stores will even have pre-Black Friday sales!  Here is a list of what I've found so far:

 

Best Buy:  Ads are good from 11/22 through 11/24.  Store opens at 12 am on 11/23.

Amazon:  Already offering Black Friday deals.

KMart:  Opens 8pm Thanksgiving Day.

Kohls:  Ad comes out 11/18.  They are offering on-line Pre-sales.

WalMart:  Ads are good from 11/22 through 11/25.  Store opens at 10 pm on 11/22.

Target:  Store opens at 9 pm on 11/22 and sales are good through 11/24.  They are offering sneak peak sales.

JCP:  Store opens at 6 am on 11/23.  They too are offering on-line pre-sales.

St. Matthews & Oxmoor Malls:  Open at 12 am 11/23.

Office Max:  Offering Black Friday Every Friday sales now through the season.

THANKSGIVING DAY

*  Get your favorite cup of coffee, a piece of pie and sit down with the Thanksgiving Day ads to figure out what stores have the best deals.  Compare side by side and make a plan for the day.

*  Don't forget coupons!  Many stores mail coupons.  Look on-line for coupons.

*  Prioritize your list and realize you may not get everything.

*  Plan what you will wear the night before.  I recommend wearing comfy shoes (flat or boots) and layers.  It may start out cold, but once your adrenaline kicks in, you'll want to shed those layers a bit.

*  Get a nap!  You'll need the energy for the next day.

SHOPPING DAY

*  Make a coffee stop or bring some from home first.

*  Arrive early!  Lines sometimes form several hours in advance.  

 

 

*  Hit the techy or toy stores first to get them out of the way.  These stores will be the busiest.

 

 

 

*  Re-fuel & Re-group by grabbing some breakfast.

 

 

*  Shop the Department Stores next.

*  By this time you'll be exhausted.  Take a short nap.

*  Hop the local boutiques.  This is my personal favorite because you can find some unique items that won't be something everyone else has.

*  When you get home and if you still have energy - shop on-line!

 

 

 

 

 

*  Keep your receipts.  Mark on each receipt who each item is for and track your budget.

 

 

Whatever you do, remember to just relax and have fun!  Don't get caught up in a war over an item that is the last one on the shelf.  Black Friday is a fun, exciting experience!  

 

 

 

 

Enjoy...

~Wendy Anguiano

What Are Your Thanksgiving Traditions?

Traditions are the staple of family gatherings.  Filled with fun, laughter, thought and tender-loving-care, these traditions make our holiday gatherings special.  

As a child, I remember my mother getting up very early in the morning to prepare and cook the turkey on Thanksgiving day.  After a few hours the aroma of turkey filled the air.  

 

 

 

I would awaken early to watch the Macy's Thanksgiving Day Parade each year with anticipation of seeing all the balloons, floats, bands and of course Santa Clause!  As the day went on, we girls would pitch in to help mom prepare the "fixings" for Thanksgiving dinner:  sweet potato casserole, french green beans, stuffing, mashed potatoes and gravy, rolls, pies, etc.  We would set the table and decorate it for the special feast.

 

 

 

 

 

 

 

 

 

 

Everyone waited with great anticipation to gather at the dinner table to eat the feast that was prepared for us.  We would all sit around the table and my father would speak about what he was thankful for then ask each of us to share our own hearts of the things we were thankful for.  One by one we would go around the table speaking about health, family, life, a home to live in, food to eat, freedoms, etc.  We would pray and give thanks to God for His provision then dig in.

After dinner we would all pitch in to help clean up and of course there would be the ceremonial "pulling of the wishbone!"  I remember my mother would cover several of the dishes and leave them sitting on the table so we could "graze" all day long; and graze we did!  

The guys would go into the living room and watch football and some would take naps.  Later in the day we would play family games, play football, prep for Black Friday or watch family home-made movies.

 

 

 

 

 

 

Those were some of my family traditions, what about yours?  What memories do you have from childhood of Thanksgiving traditions?  What memories are you creating for your children?

Whatever they are I am sure they will impact the family in greater ways that you can even imagine!  

Please share your traditions with us...

~Wendy Anguiano

Starving for Love - Childhood Eating Disorders

According to the National Institute of Mental Health, 2.7 percent of 13- to 18-year-olds in the United States have a diagnosable eating disorder. This might sound like a small percentage, but it represents hundreds of thousands of young people in this nation alone. And when you include other types of disordered eating—unhealthy relationships with food—many more are affected.

Unlike most other mental and emotional disorders, by definition 100 percent of these cases are considered severe. The nature of eating disorders puts their sufferers at serious risk. People with anorexia nervosa, for example, are 18 times more likely to die early than people in the general population.

Many people make the mistake of believing these disorders are all about food. They are serious mental, emotional, and behavioral disorders that require treatment.

I ran across an article in ParentConnect which tells a story about a woman’s own experience with an eating disorder as a child and gives some pertinent advice about  how to understand it and how to raise healthy little eaters.  I have highlighted some key points and given you a link to the article if you want to read it entirely.

Starving for Love

Recognizing and understanding eating disorders in children

Emily Wierenga

 

 

 

• According to a survey conducted by SELF magazine in 2008, 65 percent of the female population battles a form of disordered eating. Another 10 percent displays symptoms consistent with clinical eating disorders such as anorexia, bulimia nervosa and binge eating disorder.
• Furthermore, government data in 2009 showed that children under 12 were the fastest-growing percentage of patients hospitalized for eating disorders, and adolescent girls accounted for 90 percent of all admissions with eating disorders.
• According to leading experts, there are three basic clinical eating disorders: anorexia nervosa, bulimia nervosa, and binge eating disorder.
  • Anorexia is the refusal to eat. An anorexic desires to numb feelings of anxiety, stress, abuse, and conflict. Low self-esteem, genetics, and poor body-image play a role in the development of the illness, but it can quickly escalate into an obsession with control.  
  • Bulimia often stems from the same issues, yet while anorexics starve themselves, bulimics over-eat and then purge, usually by vomiting. The food serves as a narcotic, to deal with every-day issues, and the purging releases the guilt of over-indulgence.
  • Binge Eating Disorder is similar to bulimia in that the individual overeats to the point of being uncomfortable. But unlike bulimia, the binging is not followed by purging.

 

We live in a fast-food nation that idealizes skinny bodies. As a result, the majority of us struggle with disordered eating (EDNOS, or eating disorders not otherwise specified), whether we realize it or not.

Some of us are Calorie Prisoners, terrified of gaining weight. We tend to label food as good or bad, and battle extreme guilt if we indulge in something that's off-limits.  Others are Secret Eaters who sneak junk food at home, in the car, or in bed.  Career Dieters don't know how to eat without a menu-plan.  Calorie Purgers obsess with removing unwanted calories from their diets.

Then there is the Food Addict, who uses food as a means of soothing stress or anger, or to celebrate joyous events.

 

• Other disorders include Orthorexia, the fixation or obsession with healthy or "righteous" eating.
• Pregorexia is extreme dieting and exercising while pregnant, in order to avoid gaining the recommended weight.
• Anorexia Athletica is an addiction to exercise.
• Drunkorexia is the restriction of food intake in order to reserve those calories for alcohol and binge drinking.
• Diabulimia is when individuals with Type 1 diabetes deliberately administer less insulin than necessary for the purpose of weight loss.

 

"On any given day, nearly 40 percent of American women are on a diet," writes Jenny Deam in Women's Health Magazine. "The weight-worry gun is loaded early: By the time they reach age 10, 80 percent of girls fret that they're fat. Their main 'thinspiration,' according to experts: the ultra-slim starlets glorified in popular culture."

 

In spite of the many definitions of disordered eating, experts agree it isn't about the food. Rather, it's about the issues behind the food, driving someone to use food as a narcotic or as a tool for self-abuse.

 

Emily Wierenga recently release her second book: Chasing Silhouettes: How to Help a Loved One Battling an Eating Disorder, with Dr. Gregory Jantz. In it, Brookhaven Hospital chaplain Bernard Hubbard explains how eating disorders—and their subsequent recovery—stem from the soul.  "The root always produces the fruit," says Hubbard. "The root of the disorder is in the soul (mind, will, emotions), and expresses itself through the body."  Hubbard believes the illness plants itself within the soul through a series of unpleasant words, events, or negative thoughts.

"This seed then grows into a false belief system, and becomes the person's reality." As the negativity is allowed to continue, the emotional pain intensifies, and the eating disorder becomes a 'drug of choice' to cope with, control, or divert the pain.

 

"I have seen how medication and therapy do help with the symptoms and working through the facts of their lives," says Hubbard. Yet when it comes to true healing, he adds, "They must deal with the root of the disorder—the negative thoughts that G.R.A.S.P. their soul."  In order to walk in renewal, Hubbard believes, one must replace facts with truth: Guilt with no guilt; Rejection with acceptance; Abuse with the knowledge that they are, in fact, loved; Shame with righteousness; and Pity with knowing that, in God, they are truly valuable.

Tips from Amy Wasserbauer, PhD, staff psychologist at Arizona State University and formerly of Remuda Ranch, on how to raise intuitive eaters:

• Do not label food as good or bad.
• Teach limits.
• Don't foster a dieting mentality.
• Help your children understand "balance."
• Give options—don't force food.
• Learn to let go—find replacements for a particular food if your child doesn't like it.
• Indulge in "unhealthy" foods once in a while.
• Practice moderation.
• Teach freedom in eating—let your children pick recipes or restaurants.
• Always partake in meals with your family.
• Eat together once a day.
• Let your children see you enjoying food.
• Teach your children what it means to wait.
• Help them deal with negative emotions such as frustration or anger.
• Never obsess over mealtimes.
• Don't be so relaxed that you forget to teach good nutrition.
• Speak positively about your own body, and about others'.

(Chasing Silhouettes, www.chasingsilhouettes.com, Ampelon, 2012)

Link to the article:

http://www.todayschristianwoman.com/articles/2012/october/starving-for-love.html?utm_source=parentconnect&utm_medium=Newsletter&utm_term=9026387&utm_content=139070995&utm_campaign=2012&start=4

 

~Wendy Anguiano

 

Pretty Pumpkin - Scary Pumpkin

Decorating the home with pumpkins is a tradition most families enjoy.  Whether it's spending time together as a family to carve the pumpkin, participating in a pumpkin decorating contest or simply arranging the pumpkins decoratively at the front door.

So, I thought I'd share some inspiration photos with you of ways to carve your pumpkin this year:

 

Pumpkin City

 

 

 

 

 

 

 

 

 

Patterned Pumpkins

 

 

 

 

 

 

 

 

 

 

 

 

Lace Pumpkins

 

 

 

 

 

 

 

 

 

 

 

 

 

Black & white pumpkins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crescent Moon pumpkins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Starry Night pumpkins

 

 

 

 

 

 

 

 

 

 

 

Whatever you do, do it together as a family for fun filled, quality time!  Enjoy...

~Wendy Anguiano

Tis the Season for Pumpkin

With a crispness in the air and the changing of the colors my mind turns to those yummy, Fall-inspired recipes from my childhood, rich with pumpkin, spice and everything nice!

One of the easiest recipes that will brighten the face of any child or child at heart is a pumpkin cupcake. Cupcakes simply say, "Mmmm...good!"  Try this recipe and watch your families eyes light up!

Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

• Prep: 25 min. Bake: 20 min. + cooling
• Yield: 24 Servings

Ingredients

• 3/4 cup butter, softened
• 2-1/2 cups sugar
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.  (Don't over-bake.  Check at 20 minutes.)
• For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. 
• Yield: 2 dozen.

Once you've tried this, please let me know your thoughts & family's reaction.  Enjoy!

~Wendy Anguiano

(Courtesy of www.TasteofHome.com)