Pumpkin Pancakes

From Allrecipes
Makes 12 pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar (I left this out...)

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

I ate mine with some apples and syrup. Yum!

Red Mashed Potatoes

Red Potatoes with skins
Salt
Pepper
Parsley
Sour Cream
Butter

Boil water and salt. Once it's boiling, add quartered red potatoes with skins. Boil for about 10-15 mins until firm but soft. Put in bowl and mash. Add salt, pepper, parsley, sour cream and butter (melt garlic in butter before adding if you want garlic potatoes). Gradually add cream to get desired consistency. Don't add too much liquid or they will be gluey.

Our Thanksgiving Menu

Thanksgiving was GREAT! It was so wonderful to have family here. It was my first time making Thanksgiving dinner by myself, but I think it went pretty well.

Here's what we had:

Turkey- Mom's way. Seasoned with cumin, garlic, onion, oregano, grapefruit juice, and orange juice and put in a bag to roast.
Mushroom & Sausage Stuffing
Cornbread Dressing
Candied Yams
Green Bean Casserole
Funeral Potatoes
Red Mashed Potatoes (Marcus' recipe)
Shrimp Cocktail
Rolls
Pumpkin Pie
Lemon Pie
Chocolate Pie

White Bean Turkey Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Printable Version
Printable Version with Picture

Gravy Stuffing Turkey Bake

3 pounds leftover turkey
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained (optional)
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
3. Place torn turkey in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
4. Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Fried Potato Cakes

Leftover mashed potatoes
3 tablespoons flour
1 small onion
1 egg, beaten
1/2 teaspoon garlic powder
Cheese, bacon (optional)
Salt, pepper to taste

1. Mix all ingredients together.
2. Pat out potato cakes and fry in hot oil or bacon fat until golden brown on both sides.

Shephard's Pie: Leftover Style

1 medium onion, diced
2 cloves garlic
3 cups, cubed or shredded leftover turkey
2-3 cups leftover veggies (or 1 bag mixed frozen veggies)
1 can Cream of Mushroom soup (or 1/2 can cream of mushroom 1/2 cup sour cream)
1/2 c milk
1c shredded cheddar cheese
3-4 c mashed potatoes

Preheat oven to 350*
Saute onion and garlic on medium-high heat until soft
Mix in turkey, vegetables, cream of mushroom soup and milk.
Cook until heated through.
Pour mixture into a 2qt casserole dish and sprinkle with cheese. Spread mashed potatoes on top.
Bake in preheated oven until pie is hot and the mashed potatoes are golden brown. (About 30 minutes)

Thanks to Kimi for this recipe! She's our Nutrition Counselor at Women's Services.