Thanksgiving Recipes

Here are two of my favorite "holiday" recipes.

The Sweet Potato Surprise is a bit of a famous one among my family. I created it by adapting two recipes...years ago...and never eat it!! Sweet Potatoes, while in my southern blood and roots, have only just begun to entice me. I love the fries though!

Anyway, I'm quite proud of this dish because so many people love it. Yes, I will admit that I was a little miffed when my sister tried to copy it for dinner with my cousin, who then, (the cousin) said she was bringing "Annetta's sweet potatoes" to Christmas!! Ack! Pardon moi? Those are my sweet potatoes, not my sisters! My signature dish.

But I digress....This is not one bit good for you or low calorie. Which is probably why the masses love it.

Sweet Potato Surprise

3 cups mashed sweet potatoes

1/2 cup skim milk

2 beaten eggs (or 1/2 cup egg substitute)

1/4 cup packed brown sugar

1 TBSP melted margarine

1 tsp vanilla

1/2 tsp salt

cooking spray

1 cup low fat granola

1/2 cup chopped pecans

1 block cream cheese, softened

1/4 cup brown sugar

1 TBSP melted margarine

Combine first 7 ingredients, beat until blended. Spoon into 8 in square prepared baking dish. Combine granola, pecans & brown sugar. Sprinkle over casserole and drizzle with butter. Bake at 350 for 25 min.

Next on the Holiday Menu is cooked Red Cabbage. Again a dish that I normally would never try. I hate the smell of cooked cabbage, the texture, and anything to do with it. Don't even get me started on the sauerkraut that my mother always made. Yuck!

This recipe is super yum. I could eat this All. Day. Long!

Red Cabbage with Apricots & Balsamic Vinegar

6 TB butter

1 red onion thinly sliced

1/2 tsp allspice

1/4 tsp nutmeg

1 1/2 lbs red cabbage thinly sliced

1/4 cup apricot preserves

3/4 cup dried apricots, sliced

1/4 cup balsamic vinegar

salt & pepper to taste

Melt butter over med-hi heat.

Add onion and spices. Cook 1 min. Add cabbage and apricots. Saute until well coated - 2 min. Add preserves 7 vinegar. Toss until juices are reduced to glaze and cabbage is tender crisp - 6 min. Season with salt and pepper.

Store covered in fridge if making ahead.

What's on your menu this Thanksgiving weekend? Do you have any "secret" well-loved recipes?

Favorite Spinach Salad

Traditionally when I think of a spinach salad, strawberries come to mind, in addition to the spinach of course. Now, this salad is totally different and just as easy as it is different.


Years ago, we dined at a friends' who served this combination and it was love at first bite. Hopefully, you fall in love too!


Spinach Pesto Salad
Fresh baby spinach - as much as you want
Pine Nuts - 1/2 - 1 cup, toasted....I'm not good at the toasting part as they always get burned and my husband finds it hilarious when I yell, "Oh! I burned my nuts again!"...so not appropriate!
Basil Pesto Sauce - pasta sauce, the Olivier's kind/style
Purple Onion - 1/2-whole, chopped or diced, depending on how much you like onion
Mix it all together and voila!

Enjoy our favorite spinach salad.


Tip: Make sure everyone at the meal partakes in this as it's a little smelly and that way you all smell the same and no one is offended.:) Or offer breath mints, gum, After Eights, etc.

Favorite Spinach Salad

Traditionally when I think of a spinach salad, strawberries come to mind, in addition to the spinach of course. Now, this salad is totally different and just as easy as it is different.


Years ago, we dined at a friends' who served this combination and it was love at first bite. Hopefully, you fall in love too!


Spinach Pesto Salad
Fresh baby spinach - as much as you want
Pine Nuts - 1/2 - 1 cup, toasted....I'm not good at the toasting part as they always get burned and my husband finds it hilarious when I yell, "Oh! I burned my nuts again!"...so not appropriate!
Basil Pesto Sauce - pasta sauce, the Olivier's kind/style
Purple Onion - 1/2-whole, chopped or diced, depending on how much you like onion
Mix it all together and voila!

Enjoy our favorite spinach salad.


Tip: Make sure everyone at the meal partakes in this as it's a little smelly and that way you all smell the same and no one is offended.:) Or offer breath mints, gum, After Eights, etc.

Foodie

Food is a necessity. Our fuel.

Apparently I like a lot of fuel! Ah well, that's a whole other discussion better left unsaid at this point.

Creating dinner sometimes behoves me. There are days when I enjoy trying out a new recipe and others when I wish I had a personal chef to delight our palates and clean the kitchen .

One friend was serving her boys pizza pops and fries for dinner on a busy night and said she thought of me during this meal. Which was funny because I'm sure my family had packaged fish and chips the day before! So, there are moments when it's not all home-cooked here even though I do stay at home. The sins of a stay at home mom!

Here are some of the recipes we've been enjoying as of late.

Favorite Husband's Favorite Chicken

Package of skinless, boneless thighs...my Favorite husband is a thigh guy.

1 190z can chunky diced tomatoes

generous sprinkle of Italian or Pasta seasoning (I use VE Pasta spice)

grated mozzarella cheese

Place chicken in sprayed 9x13 pan. Pour tomatoes on top. Sprinkle spice. Top with grated cheese, enough to fully cover top. Bake at 375 degrees for about 30 min. Until bubbly with melted cheese and chicken is fully cooked.

This is so easy and super tasty. B gives compliments every time I serve it.

Yogurt Cheese

Plain yogurt, gelatin free such as Astro original Balkan Style yogurt. Gelatin free is the key to good separation of the whey.

Place in cheese cloth lined strainer over a medium size bowl. Leave on counter for about an hour then transfer to the fridge overnight. Will have a cream cheese like consistency.

Again, super easy 'cause I'm all about being easy!

This YC discovery is all courtesy of Clean Eating by Tosca Reno.

I used this in place of cream cheese on a Cool Veggie Pizza. Our guests loved the "pizza" and asked for the recipe even.

I love it! I use it in place of mayo (add a splash of lemon juice & pinch of dry mustard), cream cheese, and even for icing. Regular yogurt, un-cheesed, is used in place of sour cream at our house. I've broke up with mayo, sour cream, and cream cheese. All cheese. As W needs to be cassein free. One would think this break up would diminish the size of certain parts of my anatomy....not so! Ugh. Hmmm...maybe I should break up with McDonalds too?!

For Bup's birthday cupcakes, I used:

YC Icing

1 cup YC

1/2 tsp peppermint flavoring

1/2 cup icing sugar

Super! Light, thick, tangy and the kids loved it too!

And then there's this super spinach dip a friend, we shall call her Thelma, introduced me to. It's a Weight Watcher's recipe. It's yummy! And...I'm not breaking up with store bought spinach dip.

Spinach Dip

4 cup(s) spinach, fresh, chopped (about 2 oz)
1/2 cup(s) light cream cheese
1/2 cup(s) fat-free sour cream
1/4 cup(s) crumbled feta cheese
1/4 cup(s) chives, fresh, minced, divided
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)
Instructions
Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.
Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. Yields about 3 tablespoons of dip per serving.

*Note* I didn't use the blender & I substituted green onions & bottled lemon juice. Just as tasty!

Gluten Free

We are playing with going Gluten Free. I need to bite the bullet and do it. It'll be better for W. We've introduced rice pasta, use this Gluten Free cookbook and quite enjoy it, Rice Milk, and are fairly close to being cassein free. Remember I broke up with cheese although we still use plain yogurt.

Bup's birthday cupcakes were gluten free and tasty! I simply substituted Bob's Red Mill Biscuit and Baking Mix Gluten Free in place of flour, eliminated the baking soda, baking powder as they are in the mix and used a regular chocolate cake recipe. I also added some cherry pie filling just to make them extra tasty, baked them in flat bottom cones and topped them with the YC icing. The kids devoured theirs as did the Little Ones at playgroup on Wednesday.

That's our food revelations for now. Other than I have discovered how W breaks into the pantry to raid the hidden stash of marshmallows and Kraft caramels for Christmas baking. They're now in the garbage and W stands on the freezer handle, then stands on the pantry door handle to reach up and unlock the lock at the top of the door jam. Determined, fearless and successful. Until the mother clues in and throws it all away.

Foodie

Food is a necessity. Our fuel.

Apparently I like a lot of fuel! Ah well, that's a whole other discussion better left unsaid at this point.

Creating dinner sometimes behoves me. There are days when I enjoy trying out a new recipe and others when I wish I had a personal chef to delight our palates and clean the kitchen .

One friend was serving her boys pizza pops and fries for dinner on a busy night and said she thought of me during this meal. Which was funny because I'm sure my family had packaged fish and chips the day before! So, there are moments when it's not all home-cooked here even though I do stay at home. The sins of a stay at home mom!

Here are some of the recipes we've been enjoying as of late.

Favorite Husband's Favorite Chicken

Package of skinless, boneless thighs...my Favorite husband is a thigh guy.

1 190z can chunky diced tomatoes

generous sprinkle of Italian or Pasta seasoning (I use VE Pasta spice)

grated mozzarella cheese

Place chicken in sprayed 9x13 pan. Pour tomatoes on top. Sprinkle spice. Top with grated cheese, enough to fully cover top. Bake at 375 degrees for about 30 min. Until bubbly with melted cheese and chicken is fully cooked.

This is so easy and super tasty. B gives compliments every time I serve it.

Yogurt Cheese

Plain yogurt, gelatin free such as Astro original Balkan Style yogurt. Gelatin free is the key to good separation of the whey.

Place in cheese cloth lined strainer over a medium size bowl. Leave on counter for about an hour then transfer to the fridge overnight. Will have a cream cheese like consistency.

Again, super easy 'cause I'm all about being easy!

This YC discovery is all courtesy of Clean Eating by Tosca Reno.

I used this in place of cream cheese on a Cool Veggie Pizza. Our guests loved the "pizza" and asked for the recipe even.

I love it! I use it in place of mayo (add a splash of lemon juice & pinch of dry mustard), cream cheese, and even for icing. Regular yogurt, un-cheesed, is used in place of sour cream at our house. I've broke up with mayo, sour cream, and cream cheese. All cheese. As W needs to be cassein free. One would think this break up would diminish the size of certain parts of my anatomy....not so! Ugh. Hmmm...maybe I should break up with McDonalds too?!

For Bup's birthday cupcakes, I used:

YC Icing

1 cup YC

1/2 tsp peppermint flavoring

1/2 cup icing sugar

Super! Light, thick, tangy and the kids loved it too!

And then there's this super spinach dip a friend, we shall call her Thelma, introduced me to. It's a Weight Watcher's recipe. It's yummy! And...I'm not breaking up with store bought spinach dip.

Spinach Dip

4 cup(s) spinach, fresh, chopped (about 2 oz)
1/2 cup(s) light cream cheese
1/2 cup(s) fat-free sour cream
1/4 cup(s) crumbled feta cheese
1/4 cup(s) chives, fresh, minced, divided
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)
Instructions
Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.
Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. Yields about 3 tablespoons of dip per serving.

*Note* I didn't use the blender & I substituted green onions & bottled lemon juice. Just as tasty!

Gluten Free

We are playing with going Gluten Free. I need to bite the bullet and do it. It'll be better for W. We've introduced rice pasta, use this Gluten Free cookbook and quite enjoy it, Rice Milk, and are fairly close to being cassein free. Remember I broke up with cheese although we still use plain yogurt.

Bup's birthday cupcakes were gluten free and tasty! I simply substituted Bob's Red Mill Biscuit and Baking Mix Gluten Free in place of flour, eliminated the baking soda, baking powder as they are in the mix and used a regular chocolate cake recipe. I also added some cherry pie filling just to make them extra tasty, baked them in flat bottom cones and topped them with the YC icing. The kids devoured theirs as did the Little Ones at playgroup on Wednesday.

That's our food revelations for now. Other than I have discovered how W breaks into the pantry to raid the hidden stash of marshmallows and Kraft caramels for Christmas baking. They're now in the garbage and W stands on the freezer handle, then stands on the pantry door handle to reach up and unlock the lock at the top of the door jam. Determined, fearless and successful. Until the mother clues in and throws it all away.

Contradictory Recipes

Hachacha!
Thai Style Iced Coffe & Fruit and Nut Chili. These were my new recipes of the week. As I sit down to enjoy my "nacho toast" [salsa & cheese on bread, microwaved with a side of sour cream & a diet coke (I'm in NEED of caffeine these days...mind altering drug that it is, I know)...such an epicurian lunch, isn't it?], the Chili is brewing in the crockpot and I'm almost drooling over the Thai Style Iced Coffee.
What site I found the coffe on eludes me at the moment, so here's the recipe. One could definately use decaf coffee & skip the cayenne pepper. It's kicky! Unfortunately, for me caffeine has become the suburban mom's drug of choice these days...as my heart speeds up and palpitates....the habit will be kicked as soon as the babes are back to good sleeps again. Anyway, give the coffee a go. It's lovely on a hot May day.
Thai Style Iced Coffee
4 cups water or brewed coffee
5 tsp instant coffee (if not using brewed)
1/3 - 1/2 cup sweetened condensed milk (I'll add the recipe for that too!)or 1 can Carnation milk + sugar
1/4 tsp cinnamon
pinch of nutmeg
1/4 tsp cayenne

Pour 4 cups water into a pot on high heat.
Add instant coffee, bring to a gentle boil. IF USING COFFEE, pour into pot, boil.
Add spices. Stir well.
Lower heat to a minimum, add sweetened condensed milk.
Pour coffee into a pitcher, refrigerate.
Stir well before serving. Add ice if you wish.

Sweetened Condensed Milk
There are a few different recipes, I tried this one and it turned out well.
1/2 cup boiling water
1 cup nonfat dry milk
2/3 cup sugar
3 TB melted butter
Few drops of vanilla
Blend at high speed for 30 secs or until smooth. Use immediately or store ina covered container in fridge. Equivalent to a 14oz can.

Now onto the chili. I hope it's as tasty as it looks, which is rich & flavorful.
This recipe I have adapted for the crockpot by not adding the two cups of water.

You may NOT want to try the official Nacho Toast idea. It's not all that fancy or official. Just easy & gooey.

Contradictory Recipes

Hachacha!
Thai Style Iced Coffe & Fruit and Nut Chili. These were my new recipes of the week. As I sit down to enjoy my "nacho toast" [salsa & cheese on bread, microwaved with a side of sour cream & a diet coke (I'm in NEED of caffeine these days...mind altering drug that it is, I know)...such an epicurian lunch, isn't it?], the Chili is brewing in the crockpot and I'm almost drooling over the Thai Style Iced Coffee.
What site I found the coffe on eludes me at the moment, so here's the recipe. One could definately use decaf coffee & skip the cayenne pepper. It's kicky! Unfortunately, for me caffeine has become the suburban mom's drug of choice these days...as my heart speeds up and palpitates....the habit will be kicked as soon as the babes are back to good sleeps again. Anyway, give the coffee a go. It's lovely on a hot May day.
Thai Style Iced Coffee
4 cups water or brewed coffee
5 tsp instant coffee (if not using brewed)
1/3 - 1/2 cup sweetened condensed milk (I'll add the recipe for that too!)or 1 can Carnation milk + sugar
1/4 tsp cinnamon
pinch of nutmeg
1/4 tsp cayenne

Pour 4 cups water into a pot on high heat.
Add instant coffee, bring to a gentle boil. IF USING COFFEE, pour into pot, boil.
Add spices. Stir well.
Lower heat to a minimum, add sweetened condensed milk.
Pour coffee into a pitcher, refrigerate.
Stir well before serving. Add ice if you wish.

Sweetened Condensed Milk
There are a few different recipes, I tried this one and it turned out well.
1/2 cup boiling water
1 cup nonfat dry milk
2/3 cup sugar
3 TB melted butter
Few drops of vanilla
Blend at high speed for 30 secs or until smooth. Use immediately or store ina covered container in fridge. Equivalent to a 14oz can.

Now onto the chili. I hope it's as tasty as it looks, which is rich & flavorful.
This recipe I have adapted for the crockpot by not adding the two cups of water.

You may NOT want to try the official Nacho Toast idea. It's not all that fancy or official. Just easy & gooey.

5 boys, a girl and cake.

Loud little boy mayhem hit the house today as there were 6 children 2yrs of age and under here for a playdate. It was superfun, despite the odd squabble over learning to share ("GIVEIT!") and the one child who tries to wrestle with his friends (we won't name names, but he just had a bday this week) and the friends do not want to wrestle. The babies were perfectly behaved and even managed to catch a nap with their brothers about.

As fun as it is to watch the boys play....ahemm, I mean referee....it was even more enjoyable to chat with & listen to the other mom's; to learn that in one way or another the three of us are living the same nutty experiences. There is strength in numbers.

The highlight of the morning was definately snack time. Cake! Let them eat cake. We dined on lovely little cupcake cones. The boys were incrediblely patient and well behaved during their morning break. All sat quietly and patiently at the table, trussed up with their "serviettes" tucked around their necks. Then happily plowing through their cones.....or just eating the frosting and then it's off to make the most of their sugar rush.

Definately a do-again!

Cupcake Cones

I used the quick method for these and they were very tasty. For the cupcakes I used a super moist milk chocolate cake mix, followed the directions on the box and cooked them in the flat bottom cones. Topping: Pudding Frosting - mix one package of vanilla instant pudding, a package of "dream whip", 1/2 tsp of vanilla and 1/3 cup of milk. Beat on high for about 5 minutes, until peaks are forming. I then transferred it to a zip lock bag, cut the corner off and used it as a pastry bag to decorate the cones. A dash of sprinkles and voila! you're done! Super easy & an absolute hit with the kids...young & old alike.

5 boys, a girl and cake.

Loud little boy mayhem hit the house today as there were 6 children 2yrs of age and under here for a playdate. It was superfun, despite the odd squabble over learning to share ("GIVEIT!") and the one child who tries to wrestle with his friends (we won't name names, but he just had a bday this week) and the friends do not want to wrestle. The babies were perfectly behaved and even managed to catch a nap with their brothers about.

As fun as it is to watch the boys play....ahemm, I mean referee....it was even more enjoyable to chat with & listen to the other mom's; to learn that in one way or another the three of us are living the same nutty experiences. There is strength in numbers.

The highlight of the morning was definately snack time. Cake! Let them eat cake. We dined on lovely little cupcake cones. The boys were incrediblely patient and well behaved during their morning break. All sat quietly and patiently at the table, trussed up with their "serviettes" tucked around their necks. Then happily plowing through their cones.....or just eating the frosting and then it's off to make the most of their sugar rush.

Definately a do-again!

Cupcake Cones

I used the quick method for these and they were very tasty. For the cupcakes I used a super moist milk chocolate cake mix, followed the directions on the box and cooked them in the flat bottom cones. Topping: Pudding Frosting - mix one package of vanilla instant pudding, a package of "dream whip", 1/2 tsp of vanilla and 1/3 cup of milk. Beat on high for about 5 minutes, until peaks are forming. I then transferred it to a zip lock bag, cut the corner off and used it as a pastry bag to decorate the cones. A dash of sprinkles and voila! you're done! Super easy & an absolute hit with the kids...young & old alike.

Rainy Day Play

The last few days have been cool and wet (which is a lovely repreive, I must admit) therefore we've had to be a little creative when it came to keeping W entertained. You know, rather than letting him entertain himself by wearing a cooking pot as a hat, cracking eggs on the floor in front of the fridge, etc. So, this is what I came up with:

• "Ready, Set, Go!" - placing his crib mattress on the floor in front of the couch so that he can jump off the couch safely rather than jumping on the couch
• "Island Time" - sitting at the island to color, put wooden puzzles together (9 is W's favorite number) and play with play dough using cookie cutters.

We made our own play dough. It's pretty easy:

Play Dough

1 cup flour

1/2 cup salt

1 cup water

2 tsp cream of tartar or alum

1-1/4 tbsp oil

food coloring

Mix food coloring in water and combine with remaining ingredients in a saucepan place on medium heat, stirring constantly until mixture forms a ball. Remove from saucepan and knead until pliable. Store at room temperature in a covered container. Keeps approximately 3 months if kept in a sealed container.

Rainy Day Play

The last few days have been cool and wet (which is a lovely repreive, I must admit) therefore we've had to be a little creative when it came to keeping W entertained. You know, rather than letting him entertain himself by wearing a cooking pot as a hat, cracking eggs on the floor in front of the fridge, etc. So, this is what I came up with:

• "Ready, Set, Go!" - placing his crib mattress on the floor in front of the couch so that he can jump off the couch safely rather than jumping on the couch
• "Island Time" - sitting at the island to color, put wooden puzzles together (9 is W's favorite number) and play with play dough using cookie cutters.

We made our own play dough. It's pretty easy:

Play Dough

1 cup flour

1/2 cup salt

1 cup water

2 tsp cream of tartar or alum

1-1/4 tbsp oil

food coloring

Mix food coloring in water and combine with remaining ingredients in a saucepan place on medium heat, stirring constantly until mixture forms a ball. Remove from saucepan and knead until pliable. Store at room temperature in a covered container. Keeps approximately 3 months if kept in a sealed container.