Monday, November 28, 2011

Thanksgiving Dinner

Thanksgiving went pretty well this year. I was able to spend it with both my parents, even as they go through a divorce. It really meant a lot they bucked it up for the holiday. We had a delicious meal, good conversation, and afterward they took Triton on a nice walk

My Thanksgiving Breakast: Udi's gluten free cinnamon rolls and SoDelicious Coconut Nog

Green Beans courtesy of Whole Foods

Mom's  Garlic Mashed Potatoes

Creamed Spinach courtesy of Whole Foods

Grandma's Cranberry Sauce
1 Package cranberries, 2 oranges w/peel, 2 apples, 1 cup sugar. Process in food processor until thoroughly blended.

Mix 3 eggs, package of ricotta cheese, one cup of cheese of choice, one cup of veggies of choice and combine thoroughly. Pour into pie crust and bake at 375 degrees for an hour. 

Magical Coconut Cookie Bars
In large saucepan whisk 14 ounce can coconut milk and 2/3 cup of brown sugar over medium heat. Bring to a boil and reduce to low. Simmer for 10 minutes. Preheat oven to 350 degrees and line 13x9x2 inch pan w/parchment paper. In large bowl combine 2 cups graham cracker crumbs, 1/2 cup melted margarine and 2T sugar. Mix well to moisten crumbs completely and then firmly press mixture evenly into bottom of pan. Pour the coconut mixture over the graham cracker mixture. Spread 1 1/2 cups chocolate chips, 2 cups coconut, 1 cup pecans evenly. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Baked for 30 minutes, cool for 15, then transfer to refrigerator and let set overnight. Enjoy!


Related Posts with Thumbnails