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Kenny Chesney will perform at the Cowboys Stadium in Dallas on Thanksgiving to kick off the Salvation Army’s 122nd annual Red Kettle Campaign. It will be televised live on FOX during the halftime of the Dallas/Redskins game.
Jason Aldean is looking forward to some deer hunting, It's one of his favorite things to do. “We try to schedule the tours around hunting season,” Jason told Deer & Deer Hunting Magazine. “Scheduling involves making sure I have time to go on group hunts with the other guys.” Jason says he is happy to switch his guitar for a compound bow.
Lady Antebellum's Thanksgiving tradition includes a food eating contest for Charles Kelley and his kin. Charles says, "Thanksgiving is a really big holiday for my family. We always have about 60 of our closest family and friends up in the North Georgia mountains for kind of a yearly, big Thanksgiving extravaganza. We have about everything under the sun to eat, and I usually have an eating contest with my brothers.”
Taylor Swift's "Red" is approaching 3 Million in global sales. Red has now topped the charts in 42 countries around the world. Maybe that is why she is spending Thanksgiving in Tokyo today. Taylor admits it's going to be tough to locate a turkey to cook. She will probably have to settle for fish.
Taylor Swift is now the owner of a home near the Kennedy compound in Hyannisport, Mass according to the The Boston Herald. The paper reports that the waterfront mansion cost Taylor around $4.8 million, which was a bargain considering the home's original asking prices of $13.5 million. It has seven bedrooms and five baths on 1.1 acres, and it has private beach access to Nantucket Sound.
Miranda Lambert is not only getting ready to open her new store in Toshaminga, OK today. She is also busy cooking something special for Blake. She is baking him one of his favorite peanut butter pies. Miranda Lambert is the cover girl of Good Housekeeping's Thanksgiving issue and the recipe was inside. Her it is:
Miranda Lambert’s Peanut Butter Pie
Active time 35 minutes
Total time 40 minutes plus chilling
Makes 10 servings
1 9-in. refrigerated ready-to-use piecrust
¾ c. sugar
⅓ c. cornstarch
1 tsp. salt
4 c. whole milk
4 lg. egg yolks, lightly beaten
¾ c. peanut butter (preferably crunchy)
3 Tbsp. butter, at room temperature
1 Tbsp. vanilla extract
Freshly whipped sweetened heavy cream, for serving
Chopped peanuts, for garnish
1. Preheat oven to 450°F. Place piecrust in 9-in. pie plate; bake as label directs for one-crust pie shell.
2. In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.
3. Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.
4. To serve, top with whipped cream and garnish with chopped peanuts.
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