It's Almost Thanksgiving! So Share, Please!! :)

Ahhh! I am not ready for this... can't think of Thanksgiving until after Halloween. sorry! Halloween recipe... candy candy candy. LOL. Sorry, I'm a bit punchy today.

1) Take a small can of whole cranberry cranberry sauce and combine it with a jar of hot pepper jelly,; pour this over a block of cream cheese and serve with crackers-people who hate cream cheese will eat this-it's amazing!

2) Also popular at our house is Fiesta Shrimp:

Large, peeled, deveined and cooked shrimp (steamed, sauted, grilled-you pick)
olive oil, lime juice, honey, cayenne pepper, salt & pepper
minced- garlic, red bell pepper, Anaheim pepper, cilantro and red onion

combine and marinate for several hours

Serve with lime wedges and mango, papaya, red onion, jalapeno & cilantro salsa

Another fave is:

the day after brunch:

take the leftover sausage stuffing and combine with an egg-form into patties and fry in.... .butter, of course! Why skimp now?

Place a poached egg on each patty and top with Hollandaise Sauce-oh Hell yea! Serve with Mimosas and fruit-Happy Holidays!

I can't wait til Thanksgiving, looking forward to all that yummy food!

These are a little work, but they are delicious and everyone raved over them last time i made them.

Butternut Squash turnovers

1/4 cup extra-virgin olive oil
3 large leeks, white parts only, cut into 1-inch dice (2 cups)
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
2 garlic cloves, chopped
2 tablespoons thyme leaves
Salt and freshly ground pepper
One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
14 ounces all-butter puff pastry, thawed if frozen
3/4 pound fresh goat cheese (1 1/2 cups)
1 large egg, lightly beaten
DIRECTIONS
1. Preheat the oven to 375°. In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.
2. Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.
3. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.
4. Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.

I also do a platter of Brie cheese with water crackers, another with mixed nuts, green olives, and wasabi peas for appetizers.

I probably sound like a broken record because I suggested this before on other posts. But, the Martha Stewart website, has GREAT menu ideas for any type of need. Main dish, sides, appetizers, dessert etc. And the listed shopping list and recipes etc.
I have used recipes from it before and it was always a hit and tastes good. Easy too.
www.marthastewart.com

I did a brussels sprouts side dish once from Martha's website, for Thanksgiving, and even my kids liked it. And it was easy. Instead of using fresh brussels sprouts, which my grocery store did not have, I used the frozen and it came out fine.

I always love Baked Brie, yum! It's so easy to make and looks and tastes amazing!

I have a "secret" recipe for Buttermilk Pecan Pie. Everyone who has ever had it (including my husband's work potlucks, etc...) has said that it's the BEST pecan pie! Message me and I will give you the recipe. It's super easy, but takes quite a while to bake, but the recipe makes 2 pies.

For dessert the pumpkin roll recipe on the back of the Libby's pumpkin can is great. Basically pumpkin cake rolled w/ cream cheese! My mom always made it and I loved it - even as a kid!!!

Cranberry Sauce: this is totally fantastic!!!

1 cup Sugar
1 cup Water
1 16-ounce bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup grand marnier
juice of 1/2 orange
juice of 1/2 lemon
1 tsp cinnamon
1 tsp fresh grated nutmeg

Combine the sugar and water in a large suacepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apple, walnuts, raisins, grand marnier, orange and lemon juices, cinnamon and nutmeg and cook for 10 to 15 minutes. Remove the pan from the head and let the sauce cool.

That is it!!

My friend made it for Thanksgiving last year and it was fabulous as it! I also made it for Christmas, and made a few changes: I didn't have grand marnier, and I didn't put sugar in because my son is diabetic, and I used nutmeg from a jar. I just made it with more fruit that would be more nutritous. I am only telling you this because any adjustment to the recipe, and it was still fantastic! Good Luck!

For appetizers we like:
-bean dip: can of chili beans warmed on stovetop then melt in a brick of
cream cheese. Serve w/tortilla chips
-crackers spread w/chive cream cheese then topped w/a basil leaf then a
jarred red pepper slice

Side dish:
-vegetable tian (Barefoot Contessa recipe)
-salad: spinach leaves, dried cranberries, diced red onions, raspberry
vinagrette.

We make everything from scratch, with the exception of Costco's Pumpkin Pie. Someone has to sneak that one in.

I love butternut squash soup, its super easy and healthy.
Peel and cube a butternut squash and 2-3 apples
Sautee them with some butter and salt and pepper until soft
Puree them, then dump them back into the pot
Add some chicken stock and simmer a while, then add some cream
(not sure on the amounts because it really depends on how big your squash was and how thick you want the soup)
Puree again and add salt and pepper to taste
Its great reheated so a good make ahead

My favorite fancy salad is
Mixed greens and baby spinach
Toasted pecans (or candied pecans if you have the extra time to candy them)
Goat cheese
Dried cranberries
Top with raspberry vinagrette just before serving

Or:
Mixed greens
Walnuts, toasted or candied
Dried apricots, chopped
Brie cheese, chopped
Top with a citrus vinigrette just before serving, you can make or buy the dressing
If you wish you can also top with parmesan crisps instead of croutons