Deborah's 2010 Thanksgiving Menu with Recipes

13. Deborah's 2010 Thanksgiving Menu with Recipes Posted by: "Deborah" avalon_twilight@yahoo.com   avalon_twilight Tue Aug 24, 2010 10:06 pm (PDT) MENU -   RELISH TRAY (CELERY, CARROT STICKS, OLIVES, RADISHES) MAX'S FAVORITE TURKEY MASH POTATOES WITH BAREFOOT CONTESSA GRAVY NEELY'S CORNBREAD STUFFING GOURMET SWEET POTATOES BIG DADDY SWEET N SPICY COLLARD GREENS BAKED MACARONI AND CHEESE DINNER ROLLS CRANBERRY FLUFF STREUSEL TOPPED PUMPKIN PIE ZOE'S APPLE CRISP   RECIPES -   MAX'S FAVORITE TURKEY 2 Tbs Sylvia’s brand Secret Seasoning 2 Tbs Old Bay Seasoning 1/2 tsp Pepper 1/2 tspGarlic Powder 1 tsp Poultry Seasoning 1/2 tsp Thyme 1/4 cup butter 1 can turkey broth 1. Blend all spices and rub into turkey â€" you may need to double this formulation depending on the size of your turkey.  Place butter into turkey roasting pan and place turkey upside smashing it into the butter.  Bake at 350 in this position uncovered for one hour.  After one hour turn over turkey add a sprinkling of more spices to the top of the turkey.  Add a can of turkey broth and continue to baste while cooking   BAREFOOT CONTESSA GRAVY   1/4 lb (1 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1/4 cup flour 1 tsp kosher salt 1/2 tsp freshly ground black pepper Defatted turkey drippings plus chicken stock to make 2 cups, heated 1 Tbs Cognac or brandy 1 Tbs white wine, optional 1 Tbs heavy cream, optional 1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked. 2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.   NEELY'S CORNBREAD STUFFING 1 Tbs olive oil * 1 pound Italian sausage, casing removed * 1 medium onions, chopped * 2 stalks celery, chopped * Salt and freshly ground black pepper * 1 Granny Smith apple, peeled and chopped coarsely * 1 teaspoon freshly minced thyme leaves * 1 teaspoon freshly chopped sage leaves * 1/2 cup bourbon * 1 1/4 pounds cubed and dried cornbread stuffing, store-bought * 1/4 cup chopped fresh parsley leaves * 2 cups turkey or low-sodium chicken stock * 2 eggs, beaten * 1/2 cup chopped pecans 1. Preheat oven to 350 degrees F. 2. Heat olive oil over medium-high heat in 12-inch skillet. 3. Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook's Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes. 4. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.   GOURMET SWEET POTATOES 5 sweet potatoes 1/4 tsp salt 1/4 cup butter 2 eggs 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 cup white sugar 2 Tbs heavy cream 1/4 cup butter, softened 3 Tbs all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans mini marshmallows 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. 3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. 4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. 5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.  Top with mini marshmallows and place under broiler until toasted.   BIG DADDY SWEET N SPICY COLLARD GREENS   3 Tbs olive oil 1 cup diced onions 1 Tbs minced garlic 1 Tbs crushed red pepper flakes 1 large bunch collard greens, stemmed and sliced very thin 1 Tbs sugar 1/2 cup chicken broth 1 Tbs kosher salt 1 Tbs cracked black pepper 1. Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve.     DEBORAH'S FAMOUS BAKED MAC N CHEESE 1/4 cup milk 1 box shell macaroni 1 bag shredded cheddar 1/2 bag shredded pepper jack 2 cans Campbells cheese soup 1/4 stick butter -diced   Boil macaroni until al dente.  Drain and mix with remaining ingrediants.  Bake at 350 until golden and bubbling.     CRANBERRY FLUFF 2 cups raw cranberries, crushed or finely chopped 2 cups mini marshmallows 3/4 cup sugar 2 cups diced, unpeeled apples 1/2 tsp salt 1/2 cup coarsely chopped walnuts 1 cup heavy cream 1. In a large bowl, mix together the cranberries, marshmallows, and 2. sugar. Refrigerate overnight. In the morning, add the apples, 3. salt, and walnuts. In a separate bowl, whip the cream until it forms 4. stiff peaks but is not dry. Gently fold the whipped cream into the 5. fruit and nut mixture. Place the fluff into a glass bowl and 6. refrigerate until ready to serveâ€"no more than a few hours. Makes Yield: Makes about 10 servings.     STREUSEL TOPPED PUMPKIN PIE 1 (15 ounce) can pumpkin 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 1 large egg 1 1/4 tsp ground cinnamon, divided 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp salt 1 (6 ounce) graham cracker pie crust 1/4 cup firmly packed brown sugar 2 Tbs Pillsbury BEST® All Purpose Flour 2 Tbs cold butter or margarine 3/4 cup chopped walnuts 1. Preheat oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust. 2. Bake 15 minutes. 3. In small bowl combine brown sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in nuts. Remove crust from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie. 4. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store leftovers covered in refrigerator   ZOE'S APPLE CRISP 2 large cans apple pie filling 3/4 cup butter no substitutions 1 cup  sugar 1 cup flour 1/4 cup oatmeal (regular cooking - not instant) 1/2 tsp cinnamon 1. Preheat oven to 375.  Butter 8 in square baking dish.  Arrange apple slices on the bottom.  Combine butter, sugar, flour until mixture resembles coarse crumbs.  Add oatmeal and cinnamon and mix again.  Spread evenly over apples and bake until lightly browned, 35-45 min.  Allow to cool and serve warm.     Deborah http://avalontwilig ht.blogspot. com http://avalontwilig ht.deviantart. com     [Non-text portions of this message have been removed] Back to top Reply to sender | Reply to group | Reply via web post Messages in this topic (1) 14. DEBORAH'S 2010 CHRISTMAS EVE MENU WITH RECIPES Posted by: "Deborah" avalon_twilight@yahoo.com   avalon_twilight Tue Aug 24, 2010 10:24 pm (PDT) CHRISTMAS EVE 2010 MENU   POINSETTIA COCKTAILS BACON WRAPPED CHESTNUTS CHRISTMAS CHEESE BALL WITH CRACKERS SHRIMP COCKTAIL BIG DADDY SPIRAL HAM DEBORAH'S MACARONI AND CHEESE MANDARIN ORANGE GREEN SALAD LIQUEUR CHOCOLATE COVERED CHERRIES FRUIT CAKE COOKIES GINGERBREAD MEN     RECIPES:   POINSETTIA COCKTAIL 1/4 cup vodka • 1/4 cup Champagne • 1/2 cup cranberry juice • Crushed ice • 2 strips orange zest, each about 1/4-inch wide and 2 inches long 1. Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.   BACON WRAPPED CHESTNUTS 1 lb sliced bacon • 2 (8 ounce) cans whole water chestnuts, drained • 1/2 cup packed brown sugar • 1/2 cup mayonnaise • 1/4 cup chili sauce 1. Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. 2. Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.     CHRISTMAS CHEESE BALL 1 (4 ounce) jar diced pimientos, drained, divided • 1 small onion, grated • 8 oz cream cheese • 1 tablespoon prepared mustard • 1 tablespoon Worcestershire sauce • 1 teaspoon celery seed • 1/2 teaspoon paprika • 1/4 teaspoon garlic salt • 3 cups finely shredded sharp Cheddar cheese • 2 tablespoons finely chopped pecans • 1/3 cup minced fresh parsley 1. Set aside 2 tablespoons pimientos for topping. In a bowl, combine remaining pimientos and the next seven ingredients. Stir in cheese. Roll into ball and cover with parsley and nuts.       CHRISTMAS SHRIMP COCKTAIL SAUCE   3/4 cup and 3 tablespoons and 1 teaspoon ketchup 3/4 cup and 3 tablespoons and 1 teaspoon chili sauce 1/4 cup and 1 tablespoon prepared horseradish 2 Tbs and 1-3/4 teaspoons Worcestershire sauce 1 Tbs and 2-3/4 teaspoons lemon juice 2 tsp hot pepper sauce 1/4 cup and 1 tablespoon tequila salt and pepper to taste 1. In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot pepper sauce, tequila, salt and pepper. Chill until ready to serve.   BIG DADDY SPIRAL HAM 1/2 cup dark brown sugar 1/2 cup honey 1/2 cup fresh orange juice 1/2 cup peach nectar 4 to 5 chipotles, minced 5 lb spiral cut smoked ham 1. Preheat the oven to 375 degrees F. 2. In a small bowl, mix together the brown sugar and honey. Set aside. 3. In another small bowl, mix together the orange juice, peach nectar and chipotles. 4. Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture. 5. Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.     DEBORAH'S BAKED MAC N CHEESE 1/4 cup milk 1 box shell macaroni 1 bag shredded cheddar 1/2 bag shredded pepper jack 2 cans Campbells cheese soup 1/4 stick butter -diced   Boil macaroni until al dente.  Drain and mix with remaining ingrediants.  Bake at 350 until golden and bubbling.   MANDARIN GREEN SALAD 1/2 cup vegetable oil 1/4 cup cider vinegar 1/4 cup white sugar 2 tsp dried parsley 1 tsp salt 1 pinch ground black pepper 1/2 cup sliced almonds 1/4 cup white sugar 1 head red leaf lettuce - rinsed, dried and torn 1 red onion, chopped 1 cup chopped celery 2 (11 ounce) cans mandarin orange segments, drained 1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use. 2. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. 3. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.     LIQUEUR CHOCOLATE COVERED CHERRIES    You drain a 2. jar of maraschino cherries ( the biggest you can find are nice!) after 3. draining them, fill the jar full of cherries with Frangelico or any 4. favorite almond liquor. Let them sit in the stuff for at least a week. 5. Then, drain the jar again ( save the wonderful liquid for labors just 6. rewards!) set the cherries on a cooling rack over waxed paper overnight 7. to dry. When dry dip them in lovely semi sweet dipping chocolate. I 8. love it when they still have stems.     FRUITCAKE COOKIES 1 cup butter (no substitutes) , softened 1 1/2 cups sugar 2 eggs 2 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 2 cups chopped pecans 1 (8 ounce) package chopped dates 6 oz dried cherries, halved 6 oz dried pineapple, diced 3 oz white raisins 1. In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to creamed mixture and mix well. Fold in pecans, dates and fruit. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees F for 13-15 minutes or until lightly browned. Cool on wire racks.   GINGERBREAD MEN 3 cups flour 2 tsp McCormick® Ginger, Ground 1 tsp McCormick® Cinnamon, Ground 1 tsp baking soda 1/4 tsp McCormick® Nutmeg, Ground 1/4 tsp salt 3/4 cup butter, softened 3/4 cup firmly packed brown sugar 1/2 cup molasses 1 egg 1 tsp McCormick® Pure Vanilla Extract 1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. 3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.   15. DEBORAH'S CHRISTMAS DINNER 2010 MENU 2010 CHRISTMAS DINNER MENU DEVILED EGG RELISH TRAY (DEVILED EGGS, OLIVES, CELERY, RADISHES) POINSETTIA COCKTAILS & SOFT DRINKS MAX'S FAVORITE HERBED TURKEY MASH POTATOES WITH BAREFOOT CONTESSA GRAVY CLASSIC SAGE DRESSING GOURMET SWEET POTATOES TART GREEN BEANS ORANGE APPLE WALDORF SALAD DINNER ROLLS CHOCOLATE TORTE COFFEE     RECIPES -   DEVILED EGGS 12 eggs • 1 1/2 tablespoons Dijon mustard • 1 1/2 tablespoons mayonnaise • 1/2 teaspoon Worcestershire sauce • 1/2 teaspoon hot pepper sauce, or to taste • 1 pinch salt and black pepper • 1/4 teaspoon ground paprika, for dusting (divided) • 1 green olives, drained and sliced horizontally 1. Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs. 2. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined. 3. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut then top with olive slice.     POINSETTIA COCKTAIL 1/4 cup vodka • 1/4 cup Champagne • 1/2 cup cranberry juice • Crushed ice • 2 strips orange zest, each about 1/4-inch wide and 2 inches long 1. Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.     MAX'S FAVORITE HERBED TURKEY   2 Tbs Sylvia’s brand Secret Seasoning 2 Tbs Old Bay Seasoning 1/2 tsp Pepper 1/2 tspGarlic Powder 1 tsp Poultry Seasoning 1/2 tsp Thyme 1/4 cup butter 1 can turkey broth 1. Blend all spices and rub into turkey â€" you may need to double this formulation depending on the size of your turkey.  Place butter into turkey roasting pan and place turkey upside smashing it into the butter.  Bake at 350 in this position uncovered for one hour.  After one hour turn over turkey add a sprinkling of more spices to the top of the turkey.  Add a can of turkey broth and continue to baste while cooking BAREFOOT CONTESSA GRAVY 1/4 lb (1 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1/4 cup flour 1 tsp kosher salt 1/2 tsp freshly ground black pepper Defatted turkey drippings plus chicken stock to make 2 cups, heated 1 Tbs Cognac or brandy 1 Tbs white wine, optional 1 Tbs heavy cream, optional 1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked. 2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve. CLASSIC SAGE DRESSING1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes 4 Tbs butter 2 onions, diced 2 celery stalks, diced 1/4 cup minced fresh parsley leaves 1 tsp dried sage, rubbed between fingers 1 tsp dried thyme leaves 3/4 tsp salt 1/2 tsp ground black pepper 2 cups low-sodium chicken broth 2 large eggs 1. Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees. 2. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.   GOURMET SWEET POTATOES 5 sweet potatoes 1/4 tsp salt 1/4 cup butter 2 eggs 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 cup white sugar 2 Tbs heavy cream 1/4 cup butter, softened 3 Tbs all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans mini marshmallows 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. 3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. 4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. 5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.  Top with mini marshmallows and place under broiler until toasted. TART GREEN BEANS 6 or 8 slices farm-style [thick-cut] bacon, cut crosswise in 1/2" pieces 2/3 cup finely chopped onion 1/4 cup sugar 1/4 cup vinegar 1/4 cup water 1/2 tsp salt 1/8 tsp black pepper 1 quart home-canned yellow and green string beans (or use about 1-1/2 pounds of fresh cooked string beans OR 1 can of yellow string beans and 1 can of green string beans) 1. Place the bacon in a large cold skillet. Cook slowly until pieces are browned and crispy, stirring frequently; once all pieces are done, pour off any remaining fat from skillet. (Note: The fat may be reserved for making cornbread or bisquits, or for frying or seasoning.) Remove pieces from skillet as done and drain on paper towels. 2. Return all bacon to the skillet; add the onions, sugar, vinegar, water, salt and pepper, stirring well. Drain the beans and add to the skillet; toss to mix. Heat to serving temperature     ORANGE WALDORF SALAD 1 20 oz can crushed pineapple 2 Tbs sugar 1 (3 oz) pkg orange jello 1 (8oz) pkg cream cheese, softened 1 apple, peeled, cored, diced 1/2 carton Cool Whip 1. Combine pineapple & sugar in pan.  Heat to boiling, add jello til dissolved, stir in cream cheese til combined.  Remove from heat.  Place in bowl & chill til slightly set.  Stir in apple & cool whip.  Transfer to mold & chill til set.   CHOCOLATE TORTE 1 cup butter, softened 2 1/2 cups sugar 4 eggs 1 1/2 tsp vanilla extract 1 cup baking cocoa 2 cups boiling water 2 3/4 cups all-purpose flour 2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt FILLING: 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1 tsp vanilla extract FROSTING: 1 cup semisweet chocolate chips 1 cup butter, cubed 1/2 cup heavy whipping cream 2 1/2 cups confectioners' sugar 1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. 2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. 3. In a mixing bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm. 4. In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. 5. Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting. Deborah http://avalontwilig ht.blogspot. com http://avalontwilig ht.deviantart. com ~*~Kaleb's GranMimi~*~