Today I'm making Pumpkin Pie, Sweet Potato Pie and Pecan Pie and then sliding them into the freezer. When I get them out Wednesday I'll fix the meringue topping for the Sweet Potato Pie then. I'll also make the Custard Pie, probably Wednesday morning. I've never frozen custard and am not sure I can so I'd better hold off on that one. The pumpkin and sweet potato have gluten free pie shells so that's half of the pies - good enough!! While I'm at it I think I'll get the Cranberry Almond Tart made as well.
I'm going out to dig horseradish this morning. Horseradish is a must at Thanksgiving. If you're going to have ham one MUST have horseradish. I've already made the Herbed Mustard and it's sitting in the refrigerator.
I cooked and shredded the chicken for the Jalapeno Cheese Dip and brought up my canned Bean & Corn Dip and Salsa. I'm going to hollow out a purple cabbage and put one of the dips in it just for "pretty".(The next time I have salad I'll shred a little of the center of the purple cabbage and put it in that and then probably I'll cook up the rest. I love cooked cabbage!) I think the Bean & Corn Dip is going into the center of the cabbage because it will add color, but we'll see.
I hope to get a little cleaning done here and there today but I think that will be about all I can accomplish before leaving for work. Whew!!
It starts all over again tomorrow!!!!!!!!