As we enter the holiday season there are tips I like to pass along to all the cooks hosting Thanksgiving and Christmas dinners.  

With organization at the top of the list here we go:

1. Don't even pass through the grocery store doors unless you have a list. Go through each recipe and write down ingredients.

2. Always 'cover' yourself for unexpected boo boo's in the kitchen. Sometimes well meaning guests will offer to make the mashed potatoes, gravy or rolls and POOF, unplanned things occur.

     a.  Keep Sister Schuberts Parker House Rolls in the freezer as 'back up'.             

     b.  Always have a good quality instant mashed potato flakes on hand.  Unless you boiled extra potatoes this is the only 
     way to salvage runny mashed potatoes.

      c.  Find a good quality gravy packet just in case the worst occurs.

3.  Before the holiday I bake a couple of hens and make au jus so I have plenty for gravy, noodles, and dressing.

4.  Decide what bowl will hold what dish before guests arrive.  I even put labels on the bowls.

5.  Consider purchasing a 'roaster' if you don't have double ovens.  This will save space for casseroles and dressing.

6.  Don't 'overdo'.  Your guests will feel comfortable if don't try to over-impress!

7.  Watch the sale ads at the grocery store.

8.  Buy a new DVD to keep the little ones happy while you cook!  Better yet, get them involved!

9.   Allow guests to bring dishes. It lets them feel helpful, and holds your costs down.

10.  Save some time for you.

Keep it simple friends!  Debbie Nusbaum, shared this Fall Brownie recipe a few years ago and it's just perfect for this time of year.  Enjoy this blessed season!

Simply Yours,  Debbie

Fall Brownies
1 Spice cake mix
1 stick butter (melted)
1 egg

Mix into a stiff dough, press into the bottom of a 9 x 13 pan with an ungreased bottom.   Now mix the following ingredients and pour over the dough.

8 ounces cream cheese
2 eggs
1 stick butter
1 pound powdered sugar

Bake at 300 degrees for one hour.  Cool thoroughly before cutting.  Due to the richness of this delight, I would cut it into small bars.  This reminds me of a recipe I used to make called, 'Nieman Marcus Bars.'