Thank you to Brandt Zeigler for his assistance in hanging
the wreaths at the Heather Pointe entrance.
Pinson Council members break ground for new park. |
Heavy equipment at site of Pinson's future park. |
Pallets display amenities included in the construction of Pinson park. |
2014 Pinson Christmas Parade will take place Saturday,
December 6th at 10:00 a.m.
The route will be along highway 75.
2013 Pinson, Alabama Christmas Parade photo copied from al.com |
Crowds braved 36 degree weather in 2013 to watch the Pinson Christmas Parade.
The route taken was from Pinson Valley High School down highway 75 turning left
on Main Street ending at Triangle Park where the city’s Christmas tree was lit.
You don't have to be a singer to go CAROLING . We will serenade the community accompanied by the music and voices of professional singers from a portable CD player. Meet @ 6:30 p.m. on the common area (see below)
Wear warm clothing and bring a
flashlight.
All children must be accompanied by an adult.
All children must be accompanied by an adult.
Second
Day Fried Stuffing Bites with Cranberry Sauce Pesto
1 video | Fried Stuffing Balls (01:53)
Total Time:
14 min
1 video | Fried Stuffing Balls (01:53)
Total Time:
14 min
Recipe copied from foodnetwork.com |
10 min
Cook:
4 min
Yield:
4 to 6 servings
Ingredients
Leftover stuffing
2 eggs
2 teaspoons milk
1 cup seasoned bread crumbs
1 cup cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
Oil, for frying
Directions
Preheat oil to 350 degrees F.
Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.
Recipe courtesy Sunny Anderson
4 to 6 servings
Ingredients
Leftover stuffing
2 eggs
2 teaspoons milk
1 cup seasoned bread crumbs
1 cup cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
Oil, for frying
Directions
Preheat oil to 350 degrees F.
Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.
Recipe courtesy Sunny Anderson
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