Breaking news from the Julie D. kitchen:
Prebaked pie shell
I recently read (can't remember where) an older woman talking about making pies and saying that all they ever did was prick the crust with a fork well all over and bake it at about 450 for 10-15 minutes. No lining with parchment paper, no filling with dried beans or rice. So I tried it. And she was right. It worked great. And it was so easy!
Cranberry Ginger Relish
Oh. my. gosh. y'all! Just ground this up in the food processor and even without time to rest it was so delicious! Even the girls liked their infinitesimal tastes and this year I will have someone to eat cranberry relish with me. Ahhhh. Now I just have to find that sweet potato recipe that will help anyone else in the family to eat them ... and it'll be Thanksgiving from heaven time.
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