Liz Lipperman was raised in a small town in Ohio, number eight of nine children. She graduated from nursing school and worked as a registered nurse for many years. When she could no longer ignore the characters talking in her head, she went back to school and got a professional arts degree. Then she began her first novel.
Liz was kind enough to share her Thanksgiving favorites with us.
What are you most grateful for?
My faith, family, and friends in that order
Favorite Thanksgiving tradition?
Every year I make a wonderful Slovenian nut bread called potica (pronounced pa-teet-sa.) Family and friends know it’s coming and start bugging me right after Halloween. It’s to the point where I am now making the recipe X 7 with four loaves from each recipe. It takes all day to make, but oh, is it ever good!!.
Where will you spend Thanksgiving this year?
At my house. Growing up in a large family we always had a huge crowd around the table. Unfortunately, they are spread all over the country now, so it’s just hubby and me and our kids and grandkids. Unlike my heroine in Liver Let Die, I am a great cook, so I do it all.
Most memorable Thanksgiving memory?
In 2007, my daughter was pregnant with her second child and having a lot of problems with pre eclampsia. We said a special prayer that day so that both she and the baby would be okay. Five days later, she had a C-Section and gave birth to my adorable grandson, Caden. Both she and the baby were okay. We celebrated late that year.
What do you do the eve before Thanksgiving?
Get everything ready.
What’s your number one splurge food?
Pumpkin Pie Crunch.
What do you prefer sweet or salty?
Salty, without a doubt.
What are your plans for the holidays this year?
Kids will all come over for the meal. Afterwards, daughter and SIL go to his parents’ house for more food while son and his family stay here to watch the Cowboys play football. (DIL’s parents live in Nebraska, so I get them every year, Yay!!) This year, DIL and daughter and I will start at midnight and hit the Black Friday sales early. Then we’ll wake up at 5 am and get going again. On Saturday I am signing at the local B & N with two other local cozy authors.
Which food and drink combo says it’s the holiday season to you?
I’m not much of a drinker, so I love hot chocolate and a slice of potica… or two.
What are the five tools you must have in the kitchen for Thanksgiving dinner?
Reynolds Wrap roasting bag, mixer to mash the potatoes, large casserole dish for my Tex Mex broccoli casserole, deviled egg tray, and lots of serving spoons.
Please share a favorite Thanksgiving recipe.
It’s one I included in Liver Let Die:
Ray’s Pumpkin Pie Crunch
1(15 ounce)can solid pack pumpkin
1(12 ounce)can evaporated milk
3 large eggs
1½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package classic yellow cake mix
1 cup chopped pecans
1 cup(2 sticks)butter, melted
Preheat the oven to 350°F. In a large bowl combine the pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Pour the pumpkin mixture into a greased 9 x 13 pan. Sprinkle the cake mix evenly over the pumpkin mixture and top with pecans. Drizzle the melted butter over the top. Bake 50-55 minutes, or until golden brown. Cool for 15 minutes. Serve warm with a dollop of whipped topping. Refrigerate the leftovers and reheat in the microwave before serving. You will never eat regular pumpkin pie again!
If you could have a dream Thanksgiving dinner party, who would you invite?
My parents, two brothers, and a sister. They’re gone now, but I still remember the love around that table on this holiday.
What’s the one Thanksgiving dish your family can’t live without?
Mashed potatoes and gravy.
What do you do after the meal is finished? Play football? Watch football? Movies?
Watch the Cowboys.
Pumpkin, Pecan, or Apple?
Are you up early the next morning to kick off your holiday shopping?
See above answer.
Thank you so much for this warm Thanksgiving memory.
Happy Thanksgiving from my house to yours!
Happy Thanksgiving from the Blogcritics team.
Click here for my review of Liver Let Die.
Click here to visit Liz’s website.