 Baked Pears with Berries, Honey, Walnuts & Blue Cheese Ingredients: - 3 ripe pears (Bosc or Bartlett), halved and cored - 2 tbsp butter, melted - 2 tbsp honey - ½ cup fresh mixed berries (blueberries, raspberries, or cranberries) - ¼ cup chopped walnuts (lightly toasted) - ¼ cup crumbled blue cheese or gorgonzola - ½ tsp cinnamon - Fresh thyme leaves (optional, for garnish) Directions: 1. Preheat oven to 375°F (190°C). 2. Place the pear halves in a baking dish, cut side up. 3. Brush each pear half with melted butter and drizzle with honey. 4. Sprinkle with cinnamon evenly over the pears. 5. Scatter mixed berries and toasted walnuts over and around the pears. 6. Top each pear half with crumbled blue cheese. 7. Bake for 20-25 minutes, or until pears are tender and cheese is slightly melted and golden. 8. Remove from oven and garnish with fresh thyme leaves if desired. 9. Serve warm as a dessert or a unique appetizer. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 280 kcal | Servings: 3 servings Tips: Use ripe but firm pears to prevent them from becoming mushy during baking. Lightly toast walnuts in a dry skillet before adding to the dish for enhanced flavor and crunch.  
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Rayne Christmas Parade & 3rd Annual Louisiana Truck Show — A Big Rig Extravaganza with Heart11/14/2025  Get ready for an incredible and heart-warming event that merges the power and spectacle of heavy rigs with the spirit of giving and community. This year, the team behind the Louisiana Truck Shows is stepping up — and you’re invited! 📅 Event Details
🎯 Why This Event Matters
🛻 How to Participate
✨ Tips for a Great Time
📍 Location SnapshotStaging & Parade Start Rayne Civic Center (Pavilion) 210 Frog Festival Dr (as listed on the show website) Miss Flatbed Red+2acadiatourism.org+2 Rayne, LA 70578 Registration drop-off Frog City Truck Wash 1420 N Polk St, Rayne, LA 70578 Phone: 337-334-3450 Trucker Guide+1 🔗 Resource Links
✅ In SummaryThis year’s Rayne Christmas Parade combined with the 3rd Annual Louisiana Truck Show brings together massive rigs, holiday festivity, community heart and charitable giving in one unforgettable evening. Whether you’re driving a truck, donating a toy, or coming to cheer from the sidewalk—you’re part of something special. Let’s light up Rayne, make the children smile, celebrate Jack’s successful transplant, and show how the trucking community can roll out for a cause.   Jake Cordero gripped the steering wheel of his truck as the Dallas skyline came into view, the familiar sight both comforting and anxiety-inducing. He'd been on the road for eight months, ch-inducing. He'd been on the road for eight months, chasing the Professional Rodeo Cowboys Association circuit from Calgary to Colorado, Montana to Oklahoma. Now he was home for the Thanksgiving Rodeo Championship—the biggest purse of the season and the worst possible timing. His phone buzzed. A text from his sister, Elena: Mom's making her pozole. She's asking if you'll actually it to dinner this year, or if the rodeo is more important again. Jake winced. Last year he'd missed Thanksgiving entirely, competing in Las Vegas. The year before, he'd shown up three hours late, still in his riding clothes, smelling of leather and arena dust. This year was different, he told himself. This year he'd make it work. The American Airlines Center was transformed for the holiday weekend—massive Thanksgiving decorations adorned the arena, hay bales and pumpkins lined the corridors, and the smell of turkey legs and funnel cakes filled the air. The Dallas Rodeo Thanksgiving Championship was a spectacle, drawing crowds from across the state. In the riders' area, Jake found his friends preparing. "Cordero!" shouted Marcus, slapping his back. "Heard you drew Tornado for tomorrow's ride. That bull's meaner than a ratt a mailbox." "Thanksgiving Day ride," added Cody, shd. "Eight seconds between you and fifty thousand dollars. You ready?" Jake wasn't sure he was ready for any of it—the ride, disappointing his family again, or the pressure of performing on the biggest stage in Texas. That evening, he drove to his family's home in Oak Cliff. The small house was bright with lights and warm with the scent of his mother's cooking. His nephews tackled him at the door, his sister hugged him tight, and his mother—her hair grayer than he remembered—held his face in her hands. "Mijo, you're too thin. Come, eat Over dinner, surrounded by the noise and love of his family, Jake felt the familiar tug-of-war in his heart. "So, the big ride is tomorrow?" his father asked. "Thanksgiving Day?" "Yeah, Pop. Two o'clock." His mother's smile faltered. "But we eat at three. I thought... I thought maybe this year..." "I'll be here," Jake said quickly. "The ride is eight seconds. I can make it back." Elena caught his eye and shook her head slightly. They both knew how rodeos ran—delays, medical checks, award ceremonies. Eight seconds of riding meant hours at the arena. That night, Jake couldn't sleep. He walked to his old room, still't sleep. He walked to his old room, still decorated with rodeo posters and championship buckles. On his dresser sat a photograph—his grandfather in full vaquero regalia, taken in the 1960s. His abuelo had been a Mexican rodeo champion before settling in Dallas to raise a family. His phone rang. Marcus. "Hey man, bunch of us are getting together at the arena tomorrow morning. Thanksgiving breakfast before the chaos. You in?" Jake hesitated. "I should probably spend the morning with family..." "Brother, we ARE family. The rodeo family. We understand this life in way civilians never will." After hanging up, Jake sat in the darkness, his grandfather's photo in his hands. He remembered a story his abuelo used to tell—about riding in a championship in Guadalajara on Christmas Day. He'd won, but missed the birth of Jake's uncle. It was his biggest victory and his greatest regret. Thanksgiving morning arrived cold and bright. Jake made his decision—he'd go to the arena early, but he'd bring his family with him. "Mom, Pop, Elena—everyone. Get dressed. We're going to the rodeo." His mother looked confused. "But the dinner..." "We'll have dinner at the arena. All of us. Together." The arena was buzzing when they arrived. Jake's friends and fellow riders were everywhere—and many had brought their families too. In' lounge, a potluck was spreading across tables: traditional rodeo food mixed with Thanksgiving dishes. Someone had brought a deep-fried turkey. Another rider's mother had made dressing. Cody's wife had baked six pies. "What is this?" Jake's mother asked, amazed. An older cowboy, Buck Williams—a legend who now mentored young riders—approached with a warm smile. "Ma'am, this is rodeo Thanksgiving. See, most of us are far from home during the season. So we learned a long time ago that family isn't just blood. It's the people who ride alongside you, who pick you up when you get thrown, who celebrate your wins and mourn your losses." Jake's nephews were mesmerized by the riders and bulls. Elena was swapping recipes with Marcus's girlfriend. His father was deep in conversation with other rodeo dads, talking about the old days. And his mother—his mother was hugging Buck Williams, tears in her eyes. "Thank you for taking care of my son out there." Before the championship ride, all the competitors gathered in a circle—riders, family members, arena staff. Buck led a prayer of gratitude. "We're thankful for the ride," he said. "For the animals that challenge us, that hosts us, the families who support us, and the brotherhood that sustains us. In Texas, we don't have to choose between our passions and our people. We bring them together." Jake looked around the circle—at Marcus and Cody, at his mother holding his nephew, at his father's proud face, at Elena recording the moment on her phone. This was it. This was the answer his abuelo never found. The ride itself was legendary. Tornado lived up to his reputation—twisting, bucking, trying every trick to throw Jake. But Jake held on, his family screaming from the stands, his rodeo brothers cheering from the chutes. When the buzzer sounded and the crowd erupted, Jake had ridden a perfect eight seconds. He won the championship. But more importantly, as he climbed the rails and his nephew ran to him, as his mother cried happy tears and his fellow riders lifted him on their shoulders, Jake won something else—the knowledge that he didn't have to choose. The rodeo was in his blood, passed down from his abuelo. But family was in his heart. That evening, back at the arena after the crowds left, thirty people—Corderos, rodeo riders, arena family—shared a Thanksgiving feast on hay bales under the bright arena lights. Someone played guitar. Stories were told. Laughter echoed in the empty stands. "Mijo," his mother said, sitting beside him, "I finally understand. This is your life. And it's beautiful." Jake hugged her tight. "No, Mamá. You're my life. This is just how I live it. And now, you're part of it all." As the Dallas skyline glittered through the arena windows, Jake realized that the best ride of his life wasn't the eight seconds on Tornado. It was the lifelong ride of balancing dreams and family, tradition and passion, the arena and home. This was a true Texas Thanksgiving—big, bold, and full of heart. The End  Pol Adv pd by Jennifer Ott for District Attorney Campaign • Political views expressed are those of the sponsor   Bluebonnet Turkey Day Maria pressed her face against the car window, watching the Texas Hill Country roll by. The landscape was so different from Houston—endless rolling hills, twisted oak trees, and rusty barbed-wire fences instead of skyscrapers and traffic. "Mija, you'll love it here," her mother said gently from the front seat. "The stars at night, the fresh air..." "But what about Thanksgiving?" Maria interrupted, her voice small. "Abuela always makes her voice small. "Abuela always makes tamales. Tía Rosa brings her famous flan. Everyone comes to our house in the city. What are we going to do out here in the middle of nowhere?" Her father caught her eye in the rearview mirror. "We're going to start new traditions, mi amor. Texas traditions." Their new home was a modest ranch house surrounded by acres of hill country. That first week, Maria explored the property, discovering stone walls, a creek, and endless fields. Everything was brownant—beautiful, her parents insisted, but Maria missed the vibrant energy of the city. Three days before Thanksgiving, Maria's abuela arrived from Houston, her car packed with familiar foods and decorations. "Come, nieta," Abuela said, taking Maria's hand after unpacking. "Let's take a walk. I want to show you something." They walked beyond the house, over a hill, until they reached a valley Maria hadn't explored yet. And there, impossible as it seemed in late November, was a field of bluebonnets—hundreds of them, their blue petals glowing in the afternoon sun. "Abuela!" Maria gasped. "How? Bluebonnets bloom in spring!" Her grandmother smiled mysteriously. "Most do. But there's an old Texas legend about special bluebonnets that bloom in November, only for those who need to see beauty when times are changing. Your grandfather showed me this same magic when we first moved to Texas from Mexico, many years ago." As they walked through the flowers, Abuela told Maria stories—about the Comanche legend of a girl who sacrificed her most precious doll to save her people, and how bluebonnets grew where it burned. About the first Thanksgiving she celebrated in Texas, feeling just as lost as Maria did now. "But you know what I learned?" Abuela said, sitting on a smooth rock. "Texas has a big heart. Big enough for all our traditions and new ones too." That evening, Maria had an idea. "Mama, Papa what if we invite our neighbors for Thanksgiving? We could have a real Texas celebration!" Her parents exchanged glances. They'd barely met their neighbors. "Let's do it," her father said, grinning. The next day, Maria and her parents drove to the neighboring ranches. The Johnsons, a ranching family for four generations, said yes immediately. So did the Nguyens, who ran an organic farm down Old Mr. Henderson, who lived alone with his cattle, teared up at the invitation. Thanksgiving morning, Maria woke early and ran to the bluebonnet valley. The flowers were still there, glowing in the dawn light. She picked a small bouquet for the table. By noon, their modest house was bursting with people and food. Abuela's tamales sat beside Mrs. Johnson's smoked turkey. Mrs. Nguyen brought pho-spiced sweet potatoes and spring rolls. Mr. Henderson contributed pecan pie made from his own trees. Maria's mother made her special mole sauce, while her father grilled fajitas outside. After the feast, Mr. Johnson taught Maria about longhorns, walking her out to see his small herd graefully. "These cattle are Texas survivors," he said. "They adapt. They thrive. family will." Mrs. Nguyen showed her the vegetable garden. "I came from Vietnam," she said softly. "I know about missing home. But look—I grow herbs from my homeland right here in Texas soil. They grow stronger here, fed by Texas sun and rain." As the sun set, everyone gathered in the bluebonnet valley. Maria had insisted on showing them her secret discovery. "It's magic," breathed little Emma Johnson. "It's Texas," said Abuela, squeezing Maria's hand. Mr. Henderson pulled out a harmonica and played an old folk song. Mrs. Johnson sang along, her voice sweet and clear. Soon everyone was singing—old Texas songs, Mexican ballads, and even a Vietnamese lullaby. As wild turkeys called in the distance and the first stars appeared, Maria realized something important. She wasn't giving up her old life—she was adding to it. The tamales and the pecan pie. The city memories and the Hill Country stars. The family traditions and the new neighbors who were becoming family. "Abuela," she whispered, "I think I understand now." "¿Qué entiendes, mija?" "Thanksgiving isn't about the place. It's about gratitude. And I'm grateful—for Houston and for here. For our old family and our new friends. For both homes." Abuela kissed her forehead. "Now you sound like a true Texan. We don't choose between—we embrace it all. Big hearts, remember?" That night, as Maria fell asleep, she could have sworn she heard the bluebonnets singing in the wind, welcoming her home to Texas. The End    The Cowboy's Thanksgiving Feast The November wind swept across the Dusty Creek Ranch, carrying with it the scent of sagebrush and the promise of winter. Hank McCarthy, the oldest hand on the ranch, stood by the corral watching the sun dip toward the horizon, painting the Texas sky in shades of crimson and gold. "Boys!" he called out to the younger cowboys mending fences nearby. "Tomorrow's Thanksgiving. Time we did something about it." Twenty-year-old Billy looked up, confused. "Thanksgiving? Out here? We're three days' ride from the nearest town, Hank." "That's exactly why we're celebrating," Hank replied, his weathered face breaking into a smile. "Back in '63, during the war, I learned that Thanksgiving ain't about fancy china or a roof over your head. It's about being grateful for what you got and who you got it with." That evening, the five cowboys gathered around the campfire, planning their feast. They had supplies: flour, sugar, dried beans, and coffee. And they had the land—rich with turkeys and sweet prairie grass where their cattle grazed. "I'll hunt us a turkey at dawn," volunteered Miguel, the best shot among them. "I'll bake cornbread in the Dutch oven," said Billy, eager to prove himself useful. Young Tommy, barely eighteen, spoke up shyly. "My mama used to make apple pie. I remember watching her. Think I could try?" Hank nodded approvingly. "That's the spirit, son." Thanksgiving morning arrived cold and clear. Miguel returned triumphant with two fat turkeys. The camp came alive with activity—Tommy rolled out dough with a whiskey bottle, Billy tended his cornbread, and Hank slow-roasted the turkeys over an open fire, basting them with butter and wild herbs. By afternoon, dark clouds rolled in from the north. Thunder rumbled in the distance. "Storm's coming," observed Javier, the quiet horse wrangler, looking worried at the sky. "A bad one." "We'll move the celebration to the barn," Hank decided. "Boys, grab what you can!" They worked quickly, racing against the storm. Just as the first fat raindrops fell, they had everything secured in the oltheir food, their bedrolls, and most importantly, their makeshift table cobbled together from hay bales and wooden planks. The storm raged outside, wind howling through the cracks, but inside the barn was warm with lantern light and the smell of their Thanksgiving feast. They sat together, five cowboys far from home, and Hank raised his tin cup. "I'm thankful for this crew his voice thick with emotion. "You boys are the finest I've ever ridden with. Billy, you've got heart. Miguel, you never complain. Javier, you understand horses better than most men understand people. And Tommy—son, you remind me why this life matters." One by one, each man spoke. Miguel: "I'm thankful I can send money to my family in San Antonio, and that I have hermanos here my back." Billy: "I'm thankful Hank took a chance on a green kid who didn't know a l from a lasagna." Javier: "I'm thankful for the horses, the land, and the silence. And for all breaking that silence when it needs breaking." Tommy, wiping his eyes: "I'm thankful I ain't alone. My folks passed last year, and I thought... I thought I'd always—you're my family now." The storm passed by midnight, leaving the world washed clean and sparkling under a canopy of stars. The cowboys steppe, full and content, and watched the clouds part to reveal the vast Texas sky. "You know what, Hank?" Billy said, looking up at the stars. "I think this might be the best Thanksgiving I've ever had." Hank smiled, pulling his coat tighter against the cold. "That's because you learned what I learned all those years ago, son. Home ain't a It's the people who'll ride through a storm with you and break bread on the other side." And under that magnificent Texas sky, five cowboys—now a family—knew they had found something worth being truly thankful for. The End    🎄✨ FREE Family-Friendly Holiday Events in Houston Your Complete Guide to Magical Holiday Celebrations That Won’t Break the Bank 🎉❄️ The holiday season in Houston is truly magical — and the best part? You don’t need to spend a fortune to create unforgettable memories with your family. From dazzling Christmas tree lightings to enchanting gingerbread villages, festive markets to cultural celebrations, Houston offers an incredible array of free family-friendly holiday events throughout the season. Whether you’re looking for a quick evening outing or planning your entire December calendar, this comprehensive guide has you covered. We’ve compiled all the best free holiday events happening across the Greater Houston area, from downtown to the suburbs, ensuring there’s something special for every family. 🗓️ November Events: Kickoff the Holiday Season🎅 Santa’s Magical Appearances
🎉 Early December Events: Weekend Festivities (Dec 6-7)
✨ Mid-December Magic (Dec 12-14)
A Day of Celebrations
📷 Extended Holiday Events: Enjoy All Season Long
🎒 Planning Your Holiday Adventure With so many wonderful free events to choose from, here are some tips to make the most of your Houston holiday season:
💖 Why Free Events MatterIn a season that can become expensive quickly, these free community events remind us what the holidays are truly about: togetherness, joy, and celebrating with our community. They provide opportunities for families of all backgrounds to create magical memories without financial stress. These events also showcase the incredible community spirit that makes Houston special. From volunteer organizers to local sponsors, countless people work together to bring these celebrations to life, ensuring every family can experience holiday magic. 📲 Stay ConnectedEvents and details can change, so we recommend checking with each venue or community website before heading out. Most events are weather-dependent, and some may have parking or capacity information you’ll want to know in advance. Don’t forget to share your holiday adventures with other Houston families! Tag your photos and help spread the word about these wonderful free celebrations. #HoustonHolidays #FreeHolidayFunHOU 🎅🎁 🎉 Make This Your Most Memorable Holiday Season Houston’s diverse array of free family-friendly holiday events means you can fill your entire season with joy, wonder, and celebration— without spending a dime. From the first tree lighting in late November to the twinkling lights that extend into January, there’s always something magical happening in our city. So bundle up the family, pick your favorite events from this guide, and get ready to create unforgettable holiday memories. The magic of the season is waiting for you all across Houston! Happy Holidays, Houston! 🎄✨ #HoustonHolidayGuide #FamilyFriendly #FreeEventsHOU     🧀 1. Brie & Cranberry Pastry BitesFlavor: Buttery, creamy, and sweet-tart perfection 🧂 Ingredients
🥚 2. Pumpkin Deviled EggsFlavor: Creamy with a fall twist 🧂 Ingredients
🍄 3. Savory Stuffed MushroomsFlavor: Earthy and herby with a buttery crunch 🧂 Ingredients
🍒 4. Cranberry Goat Cheese BitesFlavor: Sweet, tangy, and festive 🧂 Ingredients
     🥇 1. Herb-Butter Roasted TurkeyFlavor: Classic, juicy, and aromatic 🧂 Ingredients
🔥 2. Brown Sugar–Paprika Smoked TurkeyFlavor: Deep, smoky, and sweet-savory 🧂 Ingredients
🍗 3. Southern Deep-Fried TurkeyFlavor: Crispy skin, juicy inside 🧂 Ingredients
🍲 4. Shredded Turkey in Savory GravyFlavor: Tender, melt-in-your-mouth comfort food 🧂 Ingredients
     "A Harvest of Decorations" Two weeks into November, the house was ready for its Thanksgiving transformation. Max, Midnight, and Webster had spent days gathering supplies, and now boxes of autumn decorations filled the living room, waiting to bring warmth and festivity to every corner of their home. "I've never seen so many shades of orange and red!" Max exclaimed, his nose buried in a box of artificial autumn leaves. His detective hat sat at a jaunty angle as he pulled out handfuls of colorful foliage. "Where should we start?" Midnight sat gracefully beside a collection of gourds and mini pumpkins, her analytical mind already formulating a plan. "We should work from the outside in," she suggested. "The wreath on the front door first, then the mantle, then the dining table centerpiece, and finally the smaller accent pieces throughout the house." Webster emerged from his backpack with a color-coded diagram he'd drawn. "I've mapped out a design scheme that balances warm and cool tones while creating visual flow from room to room," he explained, his eight eyes gleaming with creative excitement. "The key is layering textures—smooth pumpkins, rough corn husks, delicate wheat stalks, and soft fabric elements." Max blinked at the detailed plan. "Or we could just put things where they look pretty?" Midnight smiled. "Webster's approach will ensure everything looks cohesive, but your instinct for what 'feels right' is valuable too, Max. How about we combine both? Webster's structure with Max's spontaneity and my eye for detail Perfect!" Webster agreed. "Team work makes the dream work, as they say." They started with the front door wreath. Midnight had selected a beautiful grapevine base, and together they wove in preserved autumn leaves, small berries, and miniature pinecones. Webster contributed by creating delicate web accents that caught the light like morning dew, adding an unexpected elegance to the design. "It's beautiful," Max breathed as they stepped back to admire their work. "It says 'welcome' and 'autumn' and 'home' all at once." Moving inside, they tackled the fireplace mantle. Max carefully arranged a collection of gourds and pumpkins in varying sizes, his large paws surprisingly deft at creating a balanced display. "Big ones in back, medium in the middle, small ones in front," he narrated, tongue sticking out slightly in concentration. Midnight added garlands of autumn leaves that draped elegantly along the mantle's edge, interspersed with small candles in amber glass holders. "The candlelight will make everything glow during Thanksgiving dinner already imagining the warm ambiance. Webster's contribution was perhaps the most unique. He created decorative web patterns in the corners and along the edges, then carefully attached small autumn leaves to them, creating the illusion that the leaves were floating in mid-air. "It's my signature touch," he said proudly. "Functional art!" As they worked through the afternoon, the house transformed. The dining table received a stunning centerpiece made from a wooden bowl filled with pinecones, cinnamon sticks, and small pumpkins, surrounded by a ring of votive candles. Window sills gained arrangements of Indian corn and wheat bundles tied with raffia. Even the kitchen got autumn dish towels and a decorative cornucopia filled with artificial fruits and vegetables. "Don't forget the gratitude tree!"  Midnight reminded them, pulling out a beautiful branch they'd collected from their pumpkin patch visit. They placed it in a tall vase and hung small paper leaves from its branches, each leaf waiting to be written on with something they were thankful for. Max immediately grabbed a marker and wrote on the first leaf: "I'm thankful for my best friends." He hung it proudly on the branch. Midnight added her own: "I'm thankful for cozy homes and autumn adventures." Webster's tiny handwriting declared: "I'm thankful for creativity and collaboration." As the sun began to set, casting golden light through the newly decorated windows, the three friends collapsed on the couch, surrounded by their handiwork. The house had been transformed into a warm, inviting celebration of autumn and gratitude. "It's perfect," Max sighed contentedly. "It feels like Thanksgiving already." "Almost," Midnight corrected with a mysterious smile. "We still need to plan the most important part." "The menu!" all three friends exclaimed together, then burst into laughter. "Tomorrow," Webster declared, already making notes in his tiny planner. "Tomorrow we tackle the Thanksgiving feast." As darkness fell and they lit the candles on the mantle for the first time, the house glowed with warmth and promiseations weren't just beautiful—they were a reflection of the love and care the three friends put into everything they did together. And as they sat in the candlelight, they knew that the best part of Thanksgiving wasn't the decorations or even the food—it was the gratitude they felt for each other.   𝐖𝐎𝐔𝐋𝐃 𝐘𝐎𝐔 𝐄𝐀𝐓 𝐓𝐇𝐈𝐒 𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏 ? Ingredients: 1 pound dried white beans (such as navy, cannellini, or great northern beans) 2 smoked ham hocks 1 large onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 4 cloves garlic, minced 8 cups chicken or vegetable broth (or water) 1 bay leaf 1 teaspoon dried thyme 1 teaspoon dried parsley 1/2 teaspoon smoked paprika (optional, for extra smokiness) Salt and freshly ground black pepper, to taste 1/4 cup fresh parsley, chopped (for garnish) 1 tablespoon apple cider vinegar or lemon juice (optional, for a hint of acidity) Instructions: 1. Prepare the Beans: Soak the Beans: Rinse the dried beans under cold water. Place them in a large bowl and cover with water. Let soak overnight, then drain and rinse. (Alternatively, use the quick-soak method by boiling the beans for 1-2 minutes, then removing them from the heat and letting them soak for 1 hour before draining and rinsing.) 2. Cook the Soup: Sauté the Vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Add Ham Hocks and Seasonings: Place the smoked ham hocks into the pot with the sautéed vegetables. Add the soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using). Pour in the broth, ensuring the ingredients are covered. Bring to a boil. Simmer the Soup: Reduce the heat to low, cover, and simmer the soup for about 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and add more broth or water if needed to keep everything submerged. 3. Finish the Soup: Shred the Ham: Once the ham hocks are tender, remove them from the pot. Discard the bones and any excess fat. Shred the meat and return it to the soup. Season the Soup: Taste the soup and season with salt and pepper. Add a splash of apple cider vinegar or lemon juice for a bright finish, if desired. 4. Serve: Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping. Tips: Thicker Soup: For a thicker soup, mash some of the beans against the side of the pot with a spoon or blend a portion of the soup and stir it back in. Storage: This soup stores well and tastes even better the next day. Keep leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months. This Bean and Ham Hock Soup is a warm and comforting meal that’s sure to satisfy on a chilly day. Enjoy!   Alabama Firecrackers Ingredients: 3/4 cup olive oil 2 tablespoons Italian seasoning 3 tablespoons crushed red pepper flakes 1 (12 oz) box of crackers (saltine or Ritz style) 🍪 Instructions: Prepare the Crackers: Place all the crackers in a large Ziploc bag. Add the Oil and Seasonings: Pour the olive oil over the crackers in the bag. Add the Italian seasoning and chili flakes. Coat the Crackers: Seal the bag tightly and shake it well, turning the bag over and over to ensure all the crackers are evenly coated with oil and seasonings. Marinate Overnight: Leave the sealed bag at room temperature overnight, turning it occasionally to help the seasonings absorb fully into the crackers. Serve: Serve the spicy crackers with your favorite creamy dip if desired! 🥣 Storage Tip: These firecrackers will stay fresh for up to a week when sealed and stored at room temperature. Enjoy these spicy, savory snacks with a little extra kick!   Best Ever Crock Pot Chicken and Dumplings Ingredients 1 Onion, diced 6 Boneless skinless chicken thighs 1can Cream of chicken soup 1can Cream of celery soup 2 tbsp.Fresh parsley, chopped 1tsp.Poultry seasoning 2c.Chicken broth 1can Buttermilk refrigerated biscuits 2c.Frozen mixed vegetables, defrosted Black pepper to taste How To Make Best Ever Crock Pot Chicken and Dumplings Layer the chopped onion on the bottom of your crockpot. Place the chicken thighs on top of the chopped onion in a single layer. In a mixing bowl, place 1 can of cream of chicken soup. Pour a can of cream of celery soup into the mixing bowl. Add 1 tsp of poultry seasoning to the mixing bowl. Sprinkle in 2 tablespoons of chopped fresh parsley. Add black pepper to taste. Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot. Pour 2 cups of chicken broth over top of the chicken. Set the crockpot to high for 5 hours and close the lid. Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir. Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices. Layer the biscuits on the top of the chicken mixture in the crockpot. Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture. Serve topped with freshly chopped parsley. #CrockPotChickenAndDumplings #ChickenAndDumplings #SlowCookerRecipes #ComfortFood #EasyDinner #RecipeOfTheDay #FoodieFavorites #HomeCooking #HeartyMeals  |
AuthorWelcome, y'all, to our special section dedicated to a Real Texas Thanksgiving! 🦃✨ In true Texas spirit, we’re blending traditional flavors with a touch of Southern hospitality. Whether you're gathering around the table with family or celebrating with friends, this Thanksgiving is all about creating unforgettable memories. Categories |
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