Wednesday, November 26, 2014

Thanksgiving Dinner Menu

Dressing vs Stuffing...What's the Difference?

Nothing....they are the same. Some believe that if it's cooked inside the bird, it should be called stuffing, while others believe that if its cooked outside the bird, then it should be called dressing.
Other times it comes down to location. In the South, cooks will call it dressing and New Englanders generally refer to this dish as stuffing. I'm from Wisconsin, and my family has always called it dressing.

Whether you call it stuffing or dressing it's really a matter of choice or a matter of your family's preference. Sometimes it comes down to tradition.....just like so many other dishes served for Thanksgiving Dinner. We can all call it one thing for sure.......Delicious!



On Our Holiday Menu Today~

Tuesday, November 25, 2014

Wonderful Wednesday



Thank you so much for stopping by for our Wonderful Wednesday Blog Hop. 
This week we will be taking a little break to celebrate Thanksgiving.

Please be sure to come back again next week (Tuesday 7:00pm ET) to party with us where we will announce the big WINNER of our 100th Blog Hop Giveaway!!! 
We can hardly wait to find out who it is. 

Happy Thanksgiving; Thanksgiving; friendship

Happy Thanksgiving to you, dear friends, with love from ...

See you next week!


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Left-over Turkey Shepard's Pie

Welcome Back Elizabeth! Today Elizabeth is going to share a recipe on behalf of ReadySetEat!
She will be sharing a recipe we will all need after Thanksgiving....a recipe for using up all that left-over turkey!
This wonderful recipe is for: Left-over Turkey Shepherd's Pie.
This recipe uses leftover turkey, leftover gravy and left-over mashed potatoes plus it's ready in 35 minutes! The perfect dinner to make after that long day of holiday shopping~
Stop by ReadySetEat and check out more dinner ideas using your Thanksgiving Dinner leftovers. Thanks Elizabeth for this fantastic recipe~ Happy Thanksgiving~

Leftover Turkey Shepherd’s Pie





Elizabeth here again, writing on behalf of ReadySetEat!  Today, I wanted to share a recipe for Leftover Turkey Shepherd’s Pie because, while leftover Thanksgiving food is delicious, you might get just a little tired of it after eating turkey for five days straight.  That’s where this recipe comes in.  You’ve already done all the work to make the turkey so this dish won’t take long to make at all—it’ll be ready in thirty-five minutes, in fact.

Monday, November 24, 2014

Festive Fruit Salad

Gelatin salads can add a gleaming, jiggly touch to your holiday table. Another plus, gelatin salads can be made the day before serving~



Sunday, November 23, 2014

Apple Fritters

Today I have a fun and delicious recipe to share with you. Apple Fritters~
I love apple fritters and have wanted to try making them at home for a long time.
This recipe, to me, is more reminiscent of sugar donuts that I ate as a kid.



The apple fritters turned out great! Light, delicious and really easy to make, not at all like the apple fritters you can buy at the bakery.....which is a good thing for me because I absolutely love the apple fritters found at the bakery:)








1 3/4 cup all-purpose flour
1/3 cup cornmeal
2 T sugar
2 t baking powder
1/8 t salt
1/2 t cinnamon
2 large egg whites
1 large tart cooking apple, finely chopped
1 cup low-fat milk or almond milk
vegetable oil
1/3 cup sugar
1/2 t ground nutmeg

In a large bowl, stir together the flour, cornmeal, 2 T sugar, baking powder, salt and cinnamon.
In a medium bowl, combine egg whites, apple, and milk.
Add to flour mixture all at once and stir just until combined

In a deep 12-inch cast iron skillet, heat 1 inch vegetable oil over moderate high heat to 375 F
or until a 1-inch cube of bread browns in 30 seconds.
Carefully drop the batter by heaping tablespoons, several at a time, into hot oil.
Cook for 3-4 minutes or until golden brown, turning once.
Using a slotted spoon or wire mesh ladle, remove and drain on paper towels.

In a paper or plastic bag, combine the 1/3 cup sugar and nutmeg. Add the hot fritters, several at a time, and shake to coat.
Serve warm.




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