I hope everyone had a
wonderful Thanksgiving!
If you watched any T.V.
today you saw A LOT of
ads for "Black Friday."
Some stores were opening
this evening! Oh boy.
Well, now that Thanksgiving
is almost over most of us will
start thinking Christmas.
Do you need a gift for someone
special, a neighbor, a coworker
or a family member? If you do,
think small--as in Small Business.
Saturday is Small Business Day.
Take some time to shop local, it
helps the business owner, your
community and who knows you
might end up with a new "favorite"
store. You never know what is
around the corner.
~Keep on Dreaming~
image: Google
Mr. Ken and I would like
to send Happy Thanksgiving
wishes to ALL of you.
May you have a blessed day
full of family, food and fun!
~Keep on Dreaming~
For today's Sunday Savor,
I have another recipe for
the holiday and beyond.
So pull up a chair and
relax.
Spicy Andouille Cornbread
Stuffing
Approx. 5 Cups fresh made
cornbread, crumbled
1 loaf of French Bread loaf,
cubed (about 6 C )
3 large poblano chilies
2 T butter
14 ounces Andouille Sausage,
sliced 1/4-inch thick
1 medium onion, chopped
2-3 stalks of celery, sliced
1 C canned whole kernel
corn, drained
4 cloves garlic minced
2 C 33% less sodium
chicken broth
2 large eggs
Salt and Pepper to taste
Preheat oven to 300 degrees.
On a large, rimmed baking
sheet, spread the cornbread
and french loaf. Bake 25
minutes. Let cool and transfer
to a large bowl.
Char the chilies over a gas
flame or in the oven on broil
until they are blackend and
charred. Place the chilies in
a paper bag and close. allow
to steam for 15 minutes.
Peel and discard the skins,
then chop and set aside.
In a large skillet, melt butter
over medium heat. Add the
sausage and cook about 5
minutes or until browned.
Tranfer to the bread bowl.
In the same skillet add the
chilies, onions, celery, corn,
and garlic.
Reduce heat to medium and
cook, stirring frequently,
about 5 minutes or until onion
is soft. Add to the bread bowl.
In a medium bowl, whisk
together the broth and eggs.
Season with salt and pepper.
Pour over the bread mixture;
toss until coated. Transfer to
a greased 3-quart baking dish.
Bake 35 minutes or until the
top is browned.
Total time: 1 hour 35 minutes/
Serves 10
**I hope you have enjoyed
these recipes for our grocery
ad. If you make any of these
for your holiday meal, let me
know! These three recipes
would be perfect for
Christmas too.
Enjoy!!
~Keep on Dreaming~
For those of you who
like Sweet Potatoes
this recipe is for you.
Mini Sweet Potato Pies
1 9 inch pie refrigerated
pie crust
1 40 oz. can of sweet potatoes,
drained
3/4 C fat-free evaporated milk
2 egg whites
1/4 C sugar
2 T 100 % maple syrup
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup mini marshmallows
Preheat oven 425 degrees.
Cut pie crust into 4 sections
and form each section into a
ball. With a rolling pin, roll
ball out about 1/4-inch
thickness and just large enough
to fit up sides of a 4-inch ramekin dish.Press dough into 4 ramekins
and set aside.
In a blender or food processor,
puree sweet potatoes, milk, egg
whites, sugar, syrup, cinnamon,
nutmeg and cloves until smooth.
Divide mixture into each ramekin
(about 1 cup each).
Bake for 10 minutes. Reduce oven temperature to 300 and continue
to cook for 25-30 minutes, or until mixtures reaches 175 degrees.
Top with marshmallows and cook
an additional 5 minutes or until marshmallows are a light brown
color. Cool to room temperature.
Prep time: 15 minutes/Cook time:
40 minutes/Serves 4
This would be great for a small
group or double the recipe for
a larger group.
~Keep on Dreaming~
.jpg)
