Joel and I spent 3-4 hours on Monday grocery shopping.
was happy to hang out with me while he waited.
Judi is my regular grocery shopping helper.
She is so well trained.
I re-print every year and she knows it well.
She’ll be home from Guatemala late tonight.
but we were out of EVERYTHING after 10 days of no fridge.
I am so glad Mike fixed it. So far so good. Yay!
to do all the cooking for Thanksgiving.. but
I don’t mind because the kids enjoy it so much.
1 lb. cranberries
4 apples, peeled
1 orange with about 1/2 of the peel
1 1/2 c. walnuts
1/2 c. pineapple with juice
1 c. sugar in the raw
Blend in blender.
Will keep in freezer for 2 months.
Spicy Pumpkin Ginger Soup (for lunch)
2 ribs celery, chopped
1 apple, chopped
1 carrot, chopped
1 oz. ginger root, grated
2 T. butter
1/4 c. peanut butter
1/4 c. roasted pumpkin seeds
4 c. pumpkin
4 c. vegetable broth
Two pumpkin pies (one sugar free).
Then the sugar-free Peanut Butter and Oatmeal cookies
didn’t turn out so great. I so need help with those. 🙁
Today I made some Banana Pudding with Xylitol.
I hear it’s good, but can’t eat it because the xylitol comes from corn.
I also made some Pumpkin Chip Muffins.. the kind we eat every year
for breakfast ..and a gluten free recipe I tried for the first time.
I had to run to the store for muffin liners mid-mixing them
(I added them to my grocery list for next year.)
and almost forgot to add the pumpkin in when I came back.
Thank God they looked funny and I realized my mistake.
They went really well with my leftover pumpkin soup.
Pumpkin Chip Muffins or Cake
2 c sugar
14 oz. can pumpkin
1/3 c vegetable oil
2/3 c apple sauce
In a small bowl whisk together,
adding each in order until smooth.
3 c flour
2 t. baking soda
2 t. baking powder
1 t. cinnamon
1 t. all spice
1 t. nutmeg
1 dash salt
Mix in a large bowl. Make a well.
1 c walnuts
1 c chocolate chips
1 c raisins
Stir in wet ingredients about 25 strokes
until just combined. Don’t over stir.
Spoon or use a 1/3 c. measure to fill well
greased or paper lined muffin tins about 3/4 full.
Bake in a preheated 350 oven for 20-25 min.
or 55 minutes in a bunt pan.
I made the gluten free muffins basically the same way with only 2 eggs,
and 1 and 1/2 cups sugar, then substituted 1 and 1/4 cups teff flour
and 1/2 cup tapioca flour for the flour.
I just finished the Strawberry Jello Salad – and realized that
I could probably safely eat it. 🙂
I stumbled across this recipe this morning
Olive Oil and Vinegar Dipping Sauce:
3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper
and decided to add it to my Thanksgiving Dinner list..
I think I’ll enjoy it more than gluten free/corn free gravy.
Tonight, I am making Cheesy Spinach Burritos (for dinner).
Then I’ll put the turkey in the oven to cook over night on low.
And we’ll go the the airport to pick up Judi!!!
Tomorrow we’ll make:
Garlic Mashed Potatoes
Green Been Casserole
Ore-ida Crinkle Crispers
APPLE MALLOW YAM YUMS
4 med. sized apples
2/3 c. pecans or walnuts
1 c. raw sugar
1 tsp. cinnamon
1 pkg. frozen sweet potatoes, thawed
1/2 c. butter, sliced
Cut apples and sweet potatoes
into chunks and toss together.
Layer in buttered dish.
Dot with remaining butter.
Bake at 350 degrees for 35 to 40 minutes.
It will probably all last a couple of days at the most.
3 Large boys who “get to eat.”
Hope you have a wonderful Thanksgiving!