On the Twelfth Day of Thanksgiving Recipes...

it's time for leftovers!

Chicken salad is one of my favorite things in the world. Why not use left over turkey to make it? This is a twist and not your typical turkey salad combination. Actually I have two different ones that I like a lot but I'll save one for next year  :) This is quick, easy, and fabulous. You can use it on bread but I like it open faced on toast or crackers. You can also just put it on top of lettuce if your watching your carbs. I hope you like it!

 

Since this is the last day of recipes, I want to wish you all a delicious, peaceful, and blessed Thanksgiving. Enjoy your families and friends on the one day of the year where there are no gifts, no interruptions, just the pleasure of spending time together.

 

I won't be posting much if at all this next week as I am going to get ready for a house full. I have 16 people coming so lots of cooking and cleaning plus decorating to do! See you after Thanksgiving.

 

Love ya,

~Deb~

On the Eleventh Day of Thanksgiving Recipes...

we're giving them appetizers!

Does your family get their early and then whine that they are hungry and when is it going to be ready? Mine does, well mostly the kids. To keep them out of the kitchen where I'm working I usually try to have a couple things they can munch on before the meal so they aren't eating all the olives, pickles and stuff off the relish trays. Generally I give them vegetables and dip and then something to go with crackers like a cheese ball or hot dip. I'm sharing with you today my superb recipe for Hot Artichoke Crab Dip. Even the kids love this one with all it's cheesy, creamy goodness. So here you go:

Hope you enjoy this, it's yummy!

Tomorrow's the last day of Thanksgiving recipes...wonder what we'll have?

Love ya,

~Deb~

On the Tenth Day of Thanksgiving Recipes...

we're having yummy corn!

I have an admission to make. I'm what my family considers to be a canned food snob. I just don't like canned vegetables. Their mushy texture turns me off. I like my veges a little on the crisp side so I usually use fresh or frozen. That's just me. They all like canned vegetables (even though they never get them at my house, I guess that's what in-laws and ex's are for he he he).

With that said, there are a few exceptions to my no canned veges rule. This recipe is one of them. I guess because casseroles are supposed to be mushy anyway, the canned part doesn't matter. If you try this let me know what you think because I think it's one that rates up there with comfort food.

Enjoy!

Love ya,
~Deb~

On the Ninth Day of Thanksgiving Recipes...

we're having cranberries!

Now I know just about everyone has heard of cranberry orange relish. Well we put a twist on it. My daughter, Jen, and I LOVE, LOVE, LOVE lemons so we figured what the heck, let's try it. Man is it good! The best part is it's all fresh and uncooked so it retains ALL of it's nutrients. Be sure to take the seeds out of the lemon before you make it though. I forgot to put that in the recipe because it's just common sense to me but not everyone will think that way so that's my caveat. Also, this can be frozen for up to 2 months so it's a make ahead!

Enjoy!

Love ya,

~Deb~

On the Eighth Day of Thanksgiving Recipes...

Soup! Now I have to preface this with the fact that this is not a family recipe. or at least not from MY family. I will tell you that I discovered this soup when I lived in Minneapolis, Minnesota. It was made by a local grocery chain and it is out of this world! I haven't had the opportunity to just go buy some in 20 years and I miss that convenience. Living in Texas does have it's drawbacks but I stay for the weather. I digress... The store put out a cookbook while I still lived there and amazingly the recipe was included. It is not a low calorie soup by any means, but you can cut back somewhere else if you're watching your weight. This is so worth the splurge.

So here you go, my favorite soup of all time...

 

I think I'll go make some! Enjoy.

 

Love ya,

Deb

On the Seventh Day of Thanksgiving Recipes...

This is probably going to sound like sacrilege. I hate pie. OK let me rephrase that, I hate pie crust. The filling is great but pie crust, no matter how flaky, tastes like floured cardboard to me. Well really it's more tasteless than that even. Don't get me wrong I eat pie, but I pick the crust off every time. So to get around that dilemma if you're like me, here's an alternative that's great! My mom makes this and it makes me happy!

Click to enlarge then right click to save.

 

I haven't tried it with other fruits like berries but I don't see why you couldn't do it. You might have to add a bit of cornstarch or extra flour because berries usually contain more juice but I bet it can be done. Hmmmm experiment time me thinks! I'll let you know how it turns out after the holiday.

Enjoy and have a stress free fabulous weekend!

Love ya,
~Deb~

On the Sixth Day of Thanksgiving Recipes...

We're drinking!

I am a Margarita Girl! I love almost every flavor I've ever tried. A few years ago my mom made a cranberry margarita. I hadn't ever heard of that combination so it was a new experience. It was deeelish! So now it's kind of a tradition. Even if you're not a huge cranberry fan, you might like it when it's mixed with tequila.

Hope you like it as much as we do!

 

You can cheat and use pre-sweetened bottled cranberry juice if you don't want to go to the trouble of making the syrup but it's not quite the same.

 

Love ya,

~Deb~

On the Fifth Day of Thanksgving Recipes...

We're making Raspberry Vinaigrette as promised!

This is great on any salad if you like vinaigrette. Not a big fan of raspberries? Try strawberries, orange, or cranberries in it instead. I happen to love raspberries so it's my favorite combination. It's quick and easy to make but give yourself at least an hour so it can sit and the flavors can mingle.

 

I'd love to hear your thoughts if you make it!

 

 

See you tomorrow!

Love ya,
~Deb~

On the Fourth Day of Thanksgiving Recipes...

We're making...

I love this salad! It goes great with any meal type and is so easy to make. The hearts of palm, if you've never tried them, add a unique flavor and a tiny bit of crunch. You can add grape tomatoes, croutons, bacon bits, or maybe pine nuts if you like. Be creative with this recipe. You'll love the flavors. Tomorrow I'll give you the recipe for my Raspberry Vinaigrette to go with it.

 

Enjoy and Ciao!

 

Love ya,

~Deb~

On the Third Day of Thanksgiving Recipes...

We made Sauteed Green Beans:

This recipe is so simple and yet so tasty! I know green bean casserole is a tradition for a lot of people and it's yummy but if your looking for something a tad bit healthier then give this a whirl, I promise you'll love it and it doesn't have to be just for Thanksgiving.

 

I just noticed I spelled green wrong while I was typing the directions...blush. Oh well, you can forgive a typo right?

 

Enjoy!

 

Love ya,

~Deb~

On the Second Day of Thanksgiving Recipes...

We made...

I'm living vicariously through you all now since I am limited on carbs, so eat up and tell me how it was! Enjoy...

Love ya,
~Deb~

On the First Day of Thanksgiving Recipes....Gobble, Gobble

Well here goes! I hope you will try a couple of these upcoming recipes and let me know what you think. I'm a big believer in trying new recipes especially when someone tells me their good and this one is GREAT!

 Right click to save or print.

Here's a handy roasting guide for you. Roasting times are for a preheated 325 degrees F. oven.

Approximate Roasting Times for Stuffed Turkey
Turkey Weight	Hours
6 to 8 pounds	3 to 3-1/2 hours
8 to 12 pounds	3-1/2 to 4-1/2 hours
12 to 16 pounds	4-1/2 to 5-1/2 hours
16 to 20 pounds	5-1/2 to 6 hours
20 to 24 pounds	6 to 6-1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight	Hours
6 to 8 pounds	2-1/2 to 3 hours
8 to 12 pounds	3 to 4 hours
12 to 16 pounds	4 to 5 hours
16 to 20 pounds	5 to 5-1/2 hours
20 to 24 pounds	5-1/2 to 6 hours

Do you have a favorite Thanksgiving recipe to share? Email me through the contact me button at the top and I'll post as a guest recipe! I'd love to see what others traditional foods are for this wonderful holiday of sharing and giving thanks.

Look for another great recipe tomorrow!

Love ya,
~Deb~

Yummy, Yummy, Yummy I got love in my tummy!

MMMMMM...for those of you who don't know me well I am always looking for high protein recipes. I am restricted on what carbs I can eat but any protein is OK. That gets very boring so I am always trying to find new sauces or spices to make it interesting. I found this recipe yesterday and had already taken chicken out for dinner so I figured I'd give it a try. WOWWIE was it fantastic! Everyone in the fam loved it so it is going to be on my make again list. For the rest of my family who can eat what they want, I made angel hair pasta and through the extra sauce over it and some veges on the side. Delish!!!I thought I'd share it and encourage you to try it. Super simple ingredients and prep and it's a slow cooker recipe besides!

Here's a pic of how mine turned out

Jennie's Heavenly Slow Cooker Chicken

Rated: Submitted By: Jennie Photo By: soupy Prep Time: 5 Minutes Cook Time: 4 Hours Ready In: 4 Hours 5 Minutes Servings: 4

"Chicken breasts cook gently in a creamy sauce of cream cheese, golden mushroom soup, Italian dressing mix, and white wine in this easy slow cooker recipe."

Ingredients:

2 tablespoons butter 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (10.75 ounce) can condensed golden mushroom soup

1 (8 ounce) container chive and onion cream cheese 1/2 cup dry white wine 4 skinless, boneless chicken breast halves

Directions:

1.

Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours. Make it and then come back and tell me what you thought. I can't wait to hear. Love ya, ~Deb~