I hope everyone enjoyed their Thanksgiving and time with family today.
Before we know it we will be on to those tasty leftovers! I am sure I’m not the only one who tries to be creative with all that turkey we couldn’t finish so here are some ideas to consider:
- Make “Turkey Noodle Soup” instead of “Chicken Noodle Soup” (pictured below) and freeze the leftovers. Here is a recipe to get you started (just sub turkey for the chicken): http://www.100daysofrealfood.com/2011/10/05/recipe-homemade-chicken-noodle-soup/
- Make “Turkey Terrific Sandwiches” inspired by a sandwich shop on Nantucket Island called Provisions. All it takes is some good whole-wheat bread, a little mayo, stuffing, turkey, and the optional cranberry sauce to make one good sandwich. Continue Reading »
example of not only skipping a few steps, which I’ve deemed as unnecessary 
, but also substituting (most of) the refined ingredients for whole ones. I replaced the white flour with whole-wheat flour and the corn syrup with maple syrup, but I do admit I left in the chocolate chips and some of the brown sugar because it certainly is okay to indulge in such treats in moderation! Just top a warm piece of the finished pie with some 
I happen to be more of a dark chocolate girl, but I do love the fact that this version of corn bread has actual bits of corn in the batter. This recipe would be a great addition to any Thanksgiving spread, but could easily be served as a side to dishes like chili or other soups throughout the year. And if you like to switch things up consider adding some jalapeno bits or other spices to the batter or you could also add Swiss or Parmesan cheese instead of the cheddar. Don’t be afraid to make it your own! 
recipe that called for 2 cups of brown sugar…yikes! Why would sweet potatoes even need that much sugar when they’re already naturally sweet? Well, once you try this dish I think you’ll agree this “better for you” version is actually quite delicious and would be a great addition to any Thanksgiving Day spread. If you have the pleasure of serving an extra big crowd this holiday season then double the recipe! 
ry year there’s lots of talk about Starbuck’s famed “Pumpkin Spice Latte,” but why leave the kids out of all the fun? I don’t know about you, but my children have not graduated to lattes quite yet, which is why I came up with this “Pumpkin Spice Hot Chocolate” drink for them instead. And since it has cocoa in it you can easily add a shot of espresso to turn it into an adult “Pumpkin Spice Mocha” as well…which is more my speed over a latte anyhow. Enjoy!
which is always a bonus, and fall is of course the perfect time of year to cook with winter squash since it’s currently so fresh and readily available (at least here in North Carolina). I am personally trying to get better at using foods when they are in season and preserving them for later in the year, and this soup freezes beautifully so it is worth it to double or triple the recipe.
