HAPPY THANKSGIVING

HAPPY THANKSGIVING to all my family,friends, and blog readers. I hope everyone had a great day. Well,my plans of having my dinner menu with pretty pics of each dish didn't happen LOL-it got eaten before any thought of taking pictures happened. But I will share what we had.

Roast Turkey
Dressing
Roast baby yukon gold potatoes
roasted brussel sprouts
rolls
homemade cranberry sauce
delicious pies mentioned in previous post


I found the recipes for the potatoes and brussel sprouts in food magazines and I just had to try them. If I can find a link to them online I will post.

Roast Baby Yukon Gold Potatoes with onions and cream

2packs of yukon gold baby potatoes
1/2 white onion sliced
salt/pepper to taste
1/2-3/4 cup cream
1/2-3/4 cup of shredded parmesan cheese

slice the potatoes in half and layer in a baking dish--add as much salt/pepper as you like--pour the cream over and top with parmesan cheese--bake 400*F until bubbly and the potatoes are browned and cheese is melted (about 30+mins)
**the original recipe didn't call for the cheese but I had some left from the brussel sprouts so I added it--delish!

http://www.womansday.com/Recipes/Roasted-Fingerling-Potatoes-Shallots-with-Herbed-Salt-Recipe


Roasted Brussel sprouts with cream and cheese
2 packs of steam brussel sprouts
1/2-3/4 cup cream
shredded mozzarella
shredded parmesan
salt/pepper to taste
panko breadcrumbs
few pats of butter

in pan melt a few tbs of butter--add in uncooked brussel sprouts and cook for a few mins-salt and pepper to taste--pour into a casserole dish---add in the cream--top with the cheeses (I used a few handfuls of each)---top with a light layer of the panko--place a few dots of butter around the top of the dish to help the crumbs to brown---bake 400*F until the top is brown and bubbly

**this was delicious!!!!

http://www.foodnetwork.com/recipes/brussels-sprouts-gratin-recipe/index.html



Homemade Cranberry Sauce
2 bags of cranberries
1/2-3/4 cup of cranberry juice concentrate
splenda to taste
cinnamon
1/2 cup water

In sauce pan place the cranberries and water--add cinnamon---let cook until the cranberries start to pop---add splenda and stir to mix--reduce heat and add the juice to make it as thin/thick as you like--let cook on very low uncovered until it is as thick as you like.

**homemade cranberry sauce is sooo much better than the can--and sooo easy! I love it!