Wednesday, November 26, 2014

Happy Day before Thanksgiving! and a recipe

Almost all of Thanksgiving dinner is complete.  The menu:

Butternut-Apple Soup

Smoked Turkey

Cornbread Dressing

Fruit Compote

Turkey Gravy

Broccoli Slaw

Mini Bread Loaves

Cream Cheese Frosted Pumpkin Mincemeat Bars

The soup is a VitaMix recipe and will be made tomorrow right before we eat with squash from Oklahoma Food Coop and a Honeycrisp apple.

Steele smoked half a small turkey last Saturday.  We froze the other half, raw, for later.

Homemade cornbread dressing

Dried cranberry, apricot, fig, plum compote

Turkey gravy with chopped giblets and hard-boiled eggs

Broccoli slaw from the Oklahoma Food Coop

Sister Schubert Mini Bread Loaves

Homemade, and my own recipe, Frosted P-M Bars

Cream Cheese Frosted Sorta Healthy Pumpkin-Mincemeat Bars

15 oz can pumpkin puree

BOX of mincemeat (reconstitute with 3/4 cup water, per box directions, and let cool)

3 eggs

1/2 cup unsweetened applesauce

2 cup flour

1 2/3 cup Splenda

2 tsp pumpkin pie spice

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Preheat oven to 350 and butter a 13 x 9 pan.

Use a stand or hand mixer to mix pumpkin puree, eggs, mincemeat and applesauce well.  Sift all dry ingredients together and add gradually to wet mixture as the mixer is working the batter.
Pour into pan and bake 30 minutes, until a toothpick comes out clean.  Let cool and frost.  Refrigerate leftovers.


8 oz low-fat softened cream cheese

2 cup confectioner's sugar

1 tsp vanilla

1-2 Tblsp milk

Beat first 3 ingredients together and add milk, if needed, to bring to frosting consistency.  Spread on cooled bars.

Count your blessings and enjoy Thanksgiving!!

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