2025 has been a tough year. I lost my precious husband, Vince, in March. I lost my 19-year-old cat, Belle, earlier this week. I’ve experienced a lot of heartache and heartbreak and hurt and tears and sadness. Still, I’m finding reasons to be thankful every new morning. My friends (OUR friends – Vince’s and mine), have been my anchors. For the past seven months, they’ve all shown up to support me in countless ways. My heart is full, and I am grateful. I know that God is in control and that He has a plan for my life. I look forward to my future and I’m ready to embrace it. Thanksgiving is the perfect time to show the people in your life just how much you appreciate them. This week’s recipes are great for sharing and they can all easily be doubled or tripled. I have a house full of people coming over tonight for my very first party that I’m hosting as a widow without a cat. The sun is shining. It’s a beautiful day. I’m so elated to be alive. Happy Thanksgiving!
Pumpkin Hummus
1 (14-ounce) can chickpeas, drained
1 cup pumpkin puree
3 cloves garlic, minced
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon extra-virgin olive oil
½ teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon salt
Roasted pumpkin seeds (pepitas)
Place all ingredients in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick and adjust seasonings to your preference. Serve hummus in a bowl garnished with pumpkin seeds and a drizzle of extra-virgin olive oil. Serves 6.
Pumpkin Spice Snack Mix
6 cups Crispix (or Chex) cereal
2 cups pretzels
2 cups pecan halves
1 stick melted butter
¼ cup brown sugar
2 tablespoons pumpkin pie spice
Preheat oven to 300 degrees. In a large bowl, mix cereal, pretzels and pecans. In a separate bowl, mix melted butter with brown sugar and pumpkin pie spice. Pour butter mixture over cereal mixture, toss gently to coat. Spread mixture evenly on a large rimmed baking sheet. Bake for 50-60 minutes, stirring every 10 minutes, until snack mix is toasted and dry. Store in an air-tight container. Makes 10 cups.
Candy Corn Crunch Cookies
1-1/3 cup butter, at room temperature
1 cup light brown sugar
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3½ cups all-purpose flour
1 cup chow mein noodles
Candy corn
Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar and sugar until light and fluffy. Add the eggs and vanilla extract. Mix well. In a separate bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in chow mein noodles. Using a cookie scoop, drop rounded balls of dough onto parchment lined baking sheets. Bake each batch for 10 minutes. Remove cookies from oven and top with several candy corns. Return to oven and bake for 2 more minutes or until edges are slightly golden. Let cool on baking sheet for 5 minutes before transferring to wire racks. Makes about 60.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
