Annual Christmas Mary’s Memo – Seasons Treatings!


• 2 cups vanilla ice cream
• 1 cup milk (whatever kind you drink)
• 2/3 cup canned pumpkin
• 1/4 cup packed light brown sugar
• 3/4 teaspoon pumpkin pie spice
• Vanilla Ready Whip
• Pumpkin Pie Spice for garnish (optional)

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with Ready Whip. Sprinkle additional pumpkin pie spice on top. Recipe makes 4 servings.
Sourc e: Adapted from Cooking Light recipe.


• 18 (1"x1/4") sticks of Parmesan cheese (cut from solid block)
• 18 dates (preferably Medjool), pitted
• 6 bacon slices, cut crosswise into thirds

Put rack in middle position and preheat oven to 450ºF. Stuff 1 piece cheese into each date, securing with a toothpick. Arrange dates 1-inch apart in shallow baking pan. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on parchment paper. Serve immediately. Two per serving is adequate although original recipe said 3 per serving. Labor-intensive but worth the effort.
Sourc e: Adapted from Gourmet recipe via Mary Ann Thaman.


• 1 tablespoon canola oil
• 2 onions, chopped
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1-1/2 pounds ground turkey
• 1/4 cup chili powder
• 2 bay leaves
• 1 tablespoons baking cocoa
• 1-1/2 teaspoons kosher salt
• 1/4 teaspoon ground cinnamon
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (26-ounce) carton Swanson brand beef stock
• 1 (8-ounce) can tomato sauce
• 3 (15-ounce) cans navy beans (I prefer Bush brand), drained and rinsed
• Chopped red onion for garnish
• Chopped fresh cilantro for garnish

Heat oil in large stock pot over medium heat. Sauté onions in hot oil for 10 minutes or until light brown and tender. Add oregano and cumin and cook for 1 minute, stirring constantly. Increase the heat to medium high and add ground turkey. Cook until turkey is brown and crumbly, stirring frequently. Stir in the beef stock. Bring to a boil; reduce heat to low. Simmer 45 minutes, stirring occasionally. Add the beans and cook 10 minutes longer to blend flavors. Discard bay leaves. Ladle into soup bowls and garnish with red onion and cilantro. Recipe makes 8 servings.


• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 large apple, peeled, cored and chopped
• 2 teaspoons mild curry powder
• 3 cups chicken broth
• 1-1/2 cups canned pumpkin
• 1/4 teaspoon salt plus more for taste
• 1 whole bay leaf
• 1/3 cup evaporated milk
• 2 to 3 tablespoons honey
• Sour cream and chopped fresh chives for garnish

Melt butter in medium-size soup pot. Stir in onion, celery and apple. Partially cover pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in 1 cup broth and cook 1 minute more. Pour contents into a blender or food processor; add pumpkin and puree the soup until it is smooth. Pour it all into the soup pot and stir in remaining chicken broth, salt and the bay leaf. Set soup over medium-high heat and bring to a simmer, stirring occasionally. After 5 minutes, add evaporated milk and 2 tablespoons honey. Taste the soup, adding more salt and honey if necessary to get the right balance of sweet and savory. Simmer 2 minutes more, remove from the heat and serve. If desired, top with a dollop of sour cream and chopped chives. Recipe makes 6 servings.
Sourc e: adapted from recipe.


• 4 boneless, skinless chicken breast halves or 8 boneless, skinless chicken thighs
• 1 teaspoon lemon pepper
• 1 teaspoon salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons butter
• 1/2 cup whipping cream
• 2 tablespoons capers, rinsed and drained

Season chicken pieces with lemon pepper, salt, dill weed and garlic powder. Melt butter in a large skillet over medium heat. Place breasts or thighs in skillet and increase heat to medium high. Turn chicken frequently, until brown about 5 minutes. Reduce heat to medium and cook 5 to 7 minutes until chicken is cooked through. Remove to a warm serving platter and cover with foil. Return skillet to stove and increase heat to high.

Whisk in cream, whisking continuously until reduced to sauce consistency, about 1 to 2 minutes. Remove from heat and stir in capers. Pour sauce over chicken and serve. Recipe makes 4 servings.
Source: Adapted from

The next recipes are from my friend, Sally Kerr-Dineen, Hilton Head, SC. The Curried Shrimp Salad is so good; I ate the leftover salad for breakfast the next morning! Fried Green Tomatoes the first week in March were also a treat for me. Southerners serve them with a remoulade sauce.


• 1 pound cooked shrimp, peeled and deveined
• 1/4 cup chopped parsley
• 1 to 1-1/2 tablespoons curry powder
• 3 tablespoons Major Grey’s mango chutney
• 1 cup light mayonnaise
• Juice of half lemon

Cut shrimp in quarters, you want nice size pieces, not too small. In medium sized bowl mix shrimp with mayonnaise, curry powder and chutney. Stir to combine flavors. Add lemon juice. Store in the refrigerator until you are ready to serve it.


• 3 to 4 medium, firm green tomatoes
• 1 cup flour
• 1 tablespoon O ld Bay Seasoning
• 1 cup buttermilk
• 1 teaspoon Tabasco sauce
• 1 cup plain bread crumbs
• Canola oil for frying

Cut tomatoes in 1/2 inch slices. Heat about an inch of oil in a large skillet and fry tomato slices. Season the flour generously with O ld Bay Seasoning. Season buttermilk generously with Tabasco sauce. U sing the dry/wet/dry method of breading, first dip tomato slices in flour, then buttermilk, then in bread crumbs. Fry tomatoes in oil until golden, but not mushy, and drain on paper towels. As a rule, it’s better to undercook the tomatoes, especially if you will be reheating them in a low oven. Serve with Remoulade Sauce.


• 1-1/4 cup mayonnaise
• 1/4 cup spicy brown mustard
• 1 to 2 teaspoons O ld Bay Seasoning
• 2 teaspoons horseradish
• 2 teaspoons sweet paprika
• 2 teaspoons sweet pickle relish plus a little more juice
• 1 to 2 teaspoons Tabasco sauce

Whisk all ingredients together in a small bowl. Refrigerate until ready to use.
Source: Sally Kerr-Dineen, Hilton Head SC.

For those of you who have asked for one-or-two serving recipes:


• 2 tablespoons Hellmann’s Light Mayonnaise
• 1-1/2 teaspoons chopped dill or to taste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon packed brown sugar
• 1/2 teaspoon canola oil
• 1 (6-ounce) salmon fillet, skin on

Preheat grill for medium heat and lightly oil the grate. Mix mayonnaise, dill, mustard and brown sugar in a bowl. Spread oil over salmon skin. Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 8 minutes.

I was first introduced to Snickerdoodles when I attended my first 4-H meeting in Jasper County, IN many years ago. Now along comes the classic cookie made with pumpkin.


• 1 cup (2 sticks) butter, softened to room temperature
• 1 cup sugar
• 1/2 cup packed light brown sugar
• 3/4 cup canned pumpkin
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3-3/4 cups unsifted all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Rolling Sugar:

• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice

In a large bowl, use an electric mixer to cream butter until fluffy. Add sugars and pumpkin and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients. In medium bowl, whisk flour, baking powder, salt and cinnamon. Beat flour mixture into creamed mixture a little at a time just until incorporated. Chill dough at least 1 hour or until dough becomes slightly firm. When ready to bake, preheat oven to 350ºF. Line cookie sheets with parchment paper. Mix rolling sugar mixture together. U sing a small scoop (size the Pampered Chef sells) make balls of dough and cover with rolling sugar mixture. Place 2-inches apart on prepared baking sheets. Flatten with a small glass dipped in sugar. Bake for 10 to 14 minutes or until slightly firm to the touch. Let cool on baking sheets for 5 minutes, and then remove to a wire rack to cool completely. Recipe makes about 4 dozen cookies.
Source: Adapted from recipe.

Bryan Chief shoppers gave this cookie a “thumbs up!”


• 1 cup sugar
• 1/2 cup packed light brown sugar
• 1 cup butter (2 sticks), softened
• 1 teaspoon California navel orange zest
• 2 tablespoons fresh orange juice
• 1 egg
• 2-1/2 cups unsifted, all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups coarsely chopped fresh cranberries

Orange Frosting:

• 1-1/2 cups powdered sugar
• 1/2 teaspoon orange zest
• 2 to 3 tablespoons fresh orange juice to make a spreading consistency

Preheat oven to 375ºF. Line cookie sheets with parchment paper. In large bowl, beat sugars, butter, orange zest, orange juice and egg with an electric mixer on medium speed. Drop dough onto prepared cookie sheet about 2-inches apart (I used small Pampered Chef small scoop). Bake about 14 minutes or until edges and bottom of cookies are light brown. Remove to cooling rack. Cool completely before frosting. Recipe makes 4 to 5 dozen cookies.

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