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!