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Mardi Gras Recipe Round-Up

The Mardi Gras season (or Carnival season) officially begins on January 6th and ends on Fat Tuesday. Many people do not know that the term...

Thursday, December 31, 2015

Warm Prosperity Dip for the New Year

Those of us that live in the South are accustomed to the tradition of eating collards, black-eyed peas and pork on New Year’s Day to ensure luck, wealth and happiness in the coming year. Yet many do not know the symbolism behind each of the prescribed ingredients for prosperity.

Cooked greens of any sort, including cabbage, collards, kale, and spinach, are eaten on New Year's in different countries because the green leaves look like folded money, and symbolize economic fortune. It's widely believed that the amount of wealth you have is directly proportionate to the amount of greens you eat.

Eating a black-eyed pea for each day of the new year (366 this year because it’s a leap year) is said to bring luck and good fortune. According to Southern folklore this tradition traces back to the Civil War when many ran out of food while under attack. After the Northern troops commandeered Southern food supplies, all that was left was field peas (and greens and salt pork). The Southern residents felt fortunate that they still had food to eat thus making the peas lucky.

Legumes of all sorts are consumed on New Year’s Day in other parts of the world and are believed to be symbolic of money. Their small, round appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. For some, the tradition also signifies a year’s worth of good health. Black-eyed peas for example are high in nutritional value, containing calcium, fiber and protein, all for less than 200 calories a cup, depending on how you prepare them.

Now pork has an even stranger association: the custom of eating pork on New Year's Day is based on the idea that pigs symbolize progress because pigs root in the ground, pushing forward. Thanks to the rich fat content found in pork, it also signifies wealth and prosperity. For us, pork symbolizes happiness because who isn’t happy eating bacon?!

In planning for our New Year’s Eve festivities, we want to create a dish with these traditional ingredients in mind. And, of course, it isn’t a party without dip, right? So, starting with the idea of the old reliable warm spinach dip, I headed to Sprouts Farmers Market to get fresh collards, where is addition to the gorgeous greens, I also found black-eyed peas in the bulk bins. A plan was forming in my head… beans would be a healthy substitute for cheese in our dip. A package of bacon and we were good to go.

Warm Prosperity Dip
5 bacon slices, cooked & chopped
1 small onion, chopped
2 garlic cloves, chopped
2 cups collard greens, blanched and chopped
2 cups black-eyed peas, cooked
8 ounces cream cheese, room temperature
½ teaspoon black pepper
½ teaspoon salt
Tabasco (optional)
¼ cup freshly grated Parmesan cheese

Prepare collards by bringing a large pot of lightly salted water to a boil. Wash collards greens and remove tough stems. Place collards leaves in the boiling water and boil for approximately 20 minutes. Drain collards and let cool.

Cook bacon over medium-high heat for 5 to 6 minutes or until crisp. Remove bacon from the pan, drain on paper towels and set aside. Using the about 1 tablespoon of the bacon drippings and stirring to loosen particles from bottom, sauté the onion and garlic until the onion is translucent, about 3 to 4 minutes.

Combine the cream cheese, cooked black-eyed peas (soaked overnight and boiled until tender with salt and pepper) sautéed onions, salt, pepper and Tabasco (as desired) in the bowl of a food processor and pulse until fully combined.

Squeeze out the excess liquid from the cooled collards using a kitchen towel and then coarsely chop greens.  In a large mixing bowl fold collards into the black-eyed pea puree until fully incorporated then transfer the dip to a lightly greased 1.5-qt. baking dish or smaller ramekins.

Crumble the reserved bacon pieces and sprinkle the Parmesan cheese and bacon over the top of the dish. Bake in preheated oven until bubbling, about 20 minutes. Garnish as desired. We dusted the top with smoked paprika, but chopped scallions would be a nice addition as well. Serve with toast, assorted crackers, flatbread, crudities or whatever suits your fancy. We know it will be difficult, but leave a smidgen in the dish to guarantee a stocked pantry in the New Year.

And, did you ever wonder if there are foods you should avoid eating on New Year’s Day? Apparently, eating any winged fowl could cause your good luck to fly away. And because chickens have the tendency to scratch backwards, eating yard bird could cause you to dwell on the past and/or could lead to serious setbacks in the coming year.

To encourage everyone to eat healthy, wealthy and wise in 2016, Sprouts Farmers Market has provided us with a $50 gift card to share with one of our lucky readers. (We hope you ate all your black-eyed peas for this one!) Please enter below:

While the gift cards we received were complimentary, no additional remuneration was received. The recipe is our original creation and the opinions included herein are honest and unsolicited. 


Wednesday, December 16, 2015

Sconies Sure to Please

For those of you who know me well, you know I have a bit of a scone fetish. There are even several recipes on this site for scones. So when a box of sconies (small size scones) from Seven Sisters Scones arrived, I showed remarkable restraint in not devouring them en route from the mailbox!

I was delighted to open the box and find not only 10 individually wrapped sconies in a variety of flavors, but also a bag of mushroom Swiss croutons and cappuccino “bisconnies.” As though I needed an excuse to make a cup of coffee and take a break, the bisconnies (a clever combo of scone and biscotti) were definitely it! A little sturdier than a scone but not the tooth cracking hardness of many biscotti, these treats are positively praise worthy.

And the scones… believe it or not they made it to breakfast the next morning. It was terribly difficult to decide which to try first: apple caramel? Raspberry white chocolate? Lemon poppyseed? How about the fig and goat cheese? In the end, I went for the traditional blueberry to give me a more accurate acid test of these little gems. Yowza! They are fantastic; mildly sweet with a lovely proportion of blueberries, a little moist, but with a nice crumb and a firm almost crunchy outer-crust.

Clearly owner Hala Yassine, with inspiration from her siblings, has mastered the art of sconing. And her sconies may be the next cronut. These half-size scones are actually better than their full-sized predecessors as the ratio of moist interior to caramelized exterior is better balanced with the added bonus of being smaller and less filling. Needless to say, I’m hooked!

While Seven Sisters Scones has a brick and mortar store in the John’s Creek area of Atlanta, their items are also available by online mail order (they even have a Scone of the Month Club!) They also have a catering menu with delivery service (within a reasonable distance, of course). So what are you waiting for? Visit them in person or online and experience their unique pastries baked in house daily from fresh, high-quality ingredients in decadent flavors.

While the products we sampled were complimentary, no additional remuneration was received. The opinions included herein are honest and unsolicited. 


Saturday, December 12, 2015

12 Days of Holiday Cookies

There is nothing like the scent of vanilla wafting through the house as
the holiday cookies are baking. We have compiled some of our family favorites for you. 
Simply click on the picture to be taken directly to the recipe!






Thursday, December 10, 2015

Yummy Holiday Gift Guide Giveaway

You are invited to participate in the Do.Food.Better. Yummy Holiday Gift Guide Giveaway!
Be sure to enter for your chance to win some really yummy prizes!
Hopefully all of y'all had a fabulously delicious and blessed Thanksgiving Holiday and are ready for an even yummier Christmas! Do.Food.Better. has partnered with some some brands to offer you great products! Below you'll see products donated for this Yummy Holiday Gift Guide Giveaway hand picked just for you! We love every single product and brand here and can endorse them 110%! We know you'll enjoy them as much as we love them!
You can visit the host of the Do.Food.Better. Yummy Holiday Gift Guide Giveaway for more information and to see what all these great products listed look like. So, what does all this mean to you? It means Do.Food.Better. has teamed up with some great brands to giveaway some fantastic yummy products! Who's joining Do.Food.Better. and co-hosting on Team Yummy Holiday Gift Guide Giveaway? That would be The Front Porch GourmetShana Was HereGluten Free Go To GuideWe Like To Cook! and Willy B Mum! You can visit their sites and enter to win too!

When Do.Food.Better. first decided to do a Holiday Gift Guide we had brands we love in mind, so we got busy reaching out to some. The Cook's Warehouse is an absolute favorite store of ours. So they were first on our list. They really should put in a coffee and snacks bar inside their stores, like Barnes and Nobles has. If we could spend happy hours in this store so could and do others! Something to think about The Cook's Warehouse! Ok, back to my point. I asked TCW if they would have any products they'd like to offer up (I trust their judgement completely!) for our YGGG. Guess what? They absolutely did! So, we gave them a whirl and here's what we found and our thoughts about them.
Hammer Stahl 5 1/2" Santoku Knife ($100.00+ value! 1 winner!)
Here's one we're very excited about. This knife is one of the better ones we've used in the kitchen.This Japanese style knife is made of high carbon German steel and handles well on the easiest of cutting in the kitchen to those tougher on chef, self made or trained. It's one of Hammer Stahl's most popular knives, known for its versatility and sized for small and medium jobs. We've always been a girl who prefers smaller to medium sized knives, so this one we've enjoyed using and it is quickly becoming our go-to knife. One of the things we like about this one, is its packaging. It's housed in a very sleek box perfect for wrapping. You could gift this to anyone who cooks and they would love you for it. It's valued at over $100, but The Cook's Warehouse has it (paired up with the sharpener directly below) on special for the holidays at $29.99. That, my friends, is a deal!

Hammer Stahl Knife Sharpener ($12.95 value! 1 winner!)
This handheld knife sharpener works great with Hammer Stahl's knife. It's easy to use and handles great. It pairs perfectly with the Santoku 5 1/2" knife shown above.

Savory Spice Shop - 6-month spice club membership ($49.00 value each! 6 winners!)
Another favorite place of mine is the Savory Spice Shop! we've lucky enough to have stores located near us and we're all lucky enough to have them just a click away! I don't think there's a spice they don't have and when we asked if we could get some products to showcase here, we never expected them to offer up their 6-month spice club memberships as prizes! They have a few different memberships to choose from. If you haven't heard of them, we're happy to introduce you to them. You can buy individual spices, multiples and even gift packs are available for $25 and under. Check out their spices at their website if you can't make it into a store.

Seven Sisters Scones Goodies (Value varies)
Ok, here's the thing. I don't like scones. Never have. They've always been too dry and brittle for my liking. BUT these ladies know how to cook a scone people! Really. We can't say enough good things about them. They're not dry. They're not hard. They're not brittle and the flavor... oh em gee. They have local stores around the Greater Atlanta area so if you can get into one, don't waste any time doing so. No worries if you don't have one near you. They just happen to have a website you can order from. I highly recommend you get some for your holiday entertaining, send them as gifts (they are perfect for it!) or just get yourself some. Heck, join Scone of the Month Club and let them surprise your taste buds! You won't be sorry.
Other prizes we're giving away that we highly recommend!
The Broad Fork by Chef Hugh Acheson - Signed Copy! ($35.00 value! 1 winner!)
Got a vegetable you want to do something deliciously different with? The "The Broad Fork" is your cookbook people! We love everything about this one, even the author. What a great guy! One lucky Grand Prize Winner will receive a SIGNED copy!
Christmas 101 Cookbook by Rick Rogers ($14.00+ value! 1 winner!)
Who doesn't like Christmas dishes? Not us! This is another cookbook we like and can recommend as a holiday gift.
Drinking the Devil's Acre by Duggan McDonnell ($18.00+ value! 1 winner!)
Would you like to know a little history on San Francisco cocktails? If so, then this is a book for you! Duggan McDonnell has pulled together historical and interesting information, along with recipes to teach you about what you're sipping on! Don't drink? It doesn't matter, it's still a good read and a great gift for anyone on your list who likes to partake in spirits.

For more great gift ideas for the holiday, visit Do.Food.Better.!
Now Let's get started at giving these FANTASTIC PRIZES away!
It's easy peasy to enter and there's only one mandatory entry to be included. So, let's DO THIS!

This giveaway is open to residents of the US ages 18+ years old, void where prohibited by law. Winners will be announced on our winners page once they've responded to the email notification. The participating bloggers are not responsible for the shipment of prizes. Some prizes will be sent from participating Brand Sponsors and the remaining prizes from the Yummy Holiday Gift Guide Giveaway Host (Do.Food.Better.). All winning entries will be verified, if the task associated with the winning entry was not completed, you will be disqualified. Please direct any questions to This event begins December 11th, 2015 at 7:00 pm Eastern Standard Time and ends on December 18th, 2015 at 11:59 pm Eastern Standard Time. Entry is simple! The only mandatory entry is the very first one on the main giveaway tool form! The more tasks you complete (all are optional with the exception of the 1st one!), the better your chances are to win! This event is in no way associated with Facebook or any other social media site.


Monday, December 7, 2015

Cook's Warehouse Holiday Picks 2015

There is only one thing better than an excellent brunch prepared by a bubbly chef and that is having it served with a fantastic glass of champagne. That was the case yesterday at The Cook’s Warehouse for the fifth annual Holiday Blogger Breakfast. As we devoured amazing dishes by Chef Mandy Landefeld of Sumptuous Living, Cook’s Warehouse owner, Mary Moore shared for “hot” products for the 2015 holiday season (listed below).

Chef Mandy demonstrated the oyster knife as she prepared crispy fried oyster biscuits with arugula and homemade remoulade:

Fried Oysters:
2 lbs shucked oysters (about 2 dozen)
1 cup buttermilk
2 Tbsp water
1 tsp creole seasoning
2 eggs
1 cup all-purpose flour
½ cup cornmeal
½ tsp freshly ground black pepper
Kosher salt
Vegetable oil, for frying

Shuck the oysters and place in a small bowl. Cover with 1 cup buttermilk and let soak for 15 minutes. In a medium bowl, whisk together water, creole seasoning and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360° F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360° F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
Remoulade Sauce:
¾ cup mayonnaise
2 tsp Dijon mustard
1 ½ tsp whole-grain mustard
1 tsp white wine or champagne vinegar
1 tsp Sriracha
2 tsp drained tiny capers, chopped
1 Tbsp chopped fresh flat-leaf parsley
¼ cup chopped celery
1 green onion (3 inches of green left on), very thinly sliced
Salt and freshly ground black pepper, to taste

Mix the remoulade ingredients in a bowl or place in a food processor. Give a few quick pulses to blend. Chill until oysters are done.

Chef Mandy also utilized the Locarno Raclette Grill to crisp flatbreads topped with wilted kale and Serrano ham with a side of gooey Comté fondue. She capped the meal with beautiful serving size pavlovas topped with lemon curd, whipped cream and fresh blackberries. She explained that the pavlovas were extra large and airy because she used the new Copper Tango whisk. The copper tines of the whisk help to stabilize the conalbumin in egg whites making them less likely to deflate.

As finished our meal, we perused the flagship store and observed demonstrations of both the Lux Multi-Cooker and the Aupa Planca grill in action. In addition, we each received a goodie bag which included the new Hammer Stahl Santoku knife to try at home.

Cook’s Warehouse Holiday Gift Guide 2015:
  • Aupa Plancha Authentic Basque Grill  - $965.95-$1148.95
  • Behmor Brazen Connected Brew System - Regular $369.99 Sale: $299.99
  • CM Pot Scrubber - $19.99
  • Copper Tango Whisk - $39.99
  • Corkcicle Canteens - $19.99 - $32.99
  • Craft A Brew Beer Making Kits - $44.99
  • French Bull Super Cooker - $99.00
  • Hammer Stahl Cutlery - Regular: $62 to $1,345 Sale: $29.99 to $995.99
  • Lux Electric Multi-Cooker - $129.99 for 6-Quart and $159.99 for 8-Quart
  • Memphis Wood Fire Grills - from $2,499.99
  • Locarno Raclette Grill with Granite Stone - $149.99
  • Shucker Paddy Oyster Knife - $19.99
  • Swissmar Shucker Paddy Oyster Tray Set - $44.99
  • Yeti Coolers, Hoppers And Colsters - $29.99 to $349.99
  • The Cook’s Warehouse Gift Cards - Any Amount

While the brunch and gift bag were complimentary, no additional remuneration was received. The opinions included herein are honest and unsolicited.  


Wednesday, December 2, 2015

Preserving your Sanity with Homemade Gift Ideas

The race is on! If your schedule is anything like ours, you are running non-stop from now until New Year’s Day! While you are making plans for Thanksgiving, the last thing on your mind is your holiday gifts, right?

Think again. Now is the perfect time to be stocking up on holiday gifts – stocking your pantry that is. Last weekend we were very fortunate to attend a Holiday Preserving workshop taught by Lyn Deardorff of Preserving Now at the beautiful Bosch Experience Center in Serenbe. As a 40-year canner, she has revived the tradition of preserving while bringing in 21st century science to teach fun, easy and safe home canning.

We began the class by cutting pears to make a pear-cranberry butter. Once the fruit was in a pan cooking down, we started preparing a wine jelly. Yes, you read that correctly! Using a master recipe, we prepared a Rosemary Chardonnay jelly that is a marvelous accompaniment to sharp cheese and cured meats for that perfect holiday cheese board. The same master recipe can be used to make jellies from any wine varietal including Reisling, Pinot Noir, Cabernet Sauvignon or Zinfandel.

Red Wine Jelly
3½ cups red wine of choice
¼ cup lemon Juice (fresh or bottled)
1 package powdered pectin
4 cups sugar
Herbs & spices such as rosemary, peppercorns and/or cloves (optional)

White Wine Jelly
3½ cups white wine of choice
½ cup lemon Juice (fresh or bottled)
1 package powdered pectin
4 cups sugar
Herbs & spices such as lavender, mint, and/or tarragon (optional)

Combine the wine, lemon juice and herbs and spices (if using) in a large saucepot and bring to a boil. Following package directions, stir in powdered pectin. Bring back to a boil, stirring frequently. Then add sugar, stirring constantly until completely dissolved. Return to a rolling boil and boil hard 1 minute, stirring constantly. Be very careful at this stage as the boiling sugar can cause serious burns. The mixture may starts to boil over even with constant stirring, reduce heat or remove from the flame for a few seconds to reduce foaming. After a minute, remove from the heat, and strain (to remove spices) and ladle hot jelly into hot jars, leaving at least ¼- inch headspace. Process jars for 10 minutes in a boiling water bath.

The fruit butter was still cooking down while Lyn gave us a tutorial on making shrubs. Shrubs are a way of preserving fruit in a vinegar and sugar solution that can be used to make a sweet-tart refreshing drink. Dating back to colonial days, shrubs combine fruits will all sorts of herbs, spices, even veggies for thousands of varied drink combinations. More and more, we are seeing trendy shrubs used by mixologists to make fancy signature cocktails. Now you can too! Shrubs are SO easy to make: one part fruit, one part vinegar, and one part sugar. You could make plum/red wine/maple syrup, or maybe cranberry/cider vinegar/white sugar? Mixed with seltzer water, they make excellent unique non-alcoholic sodas for the kids too. We sampled some cherry/balsamic/brown sugar with bourbon and club soda (which could possibly be my new favorite drink for the holiday season) along with some of our Chardonnay jelly with goat cheese and a variety fruit butters prepared by Lyn.

After we finished putting our pear-cranberry butter in jars and set them in a water bath, Lyn showed us a variety of adorable and inexpensive ways to package our gifts for giving. Wrapping jars in burlap or cellophane bags with a decorative spoon, or a jar of jam with homemade shortbread cookies in a cute hatbox make unique homemade gifts for family, friends, office workers and teachers that are sure to please!

For more ideas for homemade canned items, please visit Lyn’s website. Preserving Now offers classes and workshops throughout the year in various locations around the North Georgia & Nashville areas. Everything needed including food, jars, equipment, and recipes, is always provided and the classes are completely hands-on.

While the class we experienced was complimentary, no additional remuneration was received. The opinions included herein are honest and unsolicited.  


Wednesday, November 18, 2015

Being Your "Best Self" and a Pumpkin Facial

We are so honored and thrilled to have been named Best Self Atlanta Magazine’s “Best Local Food Blog” for 2015. We are very thankful to all of you for your support and readership.
In writing this post, we have talked a lot about what being your “best self” really means. This blog has never been about fitness or dieting, and we have not hung out a shingle claiming to be life coaches. For us, being your best self simply means:
  • Being True To Yourself: Be introspective and don’t let others define you for the sake of acceptance. It is OK is have an opinion that doesn’t jive with your co-workers or friends. Listen to your body, follow your heart and trust your instincts. At the end of the day, you are the one with your head on the pillow trying to sleep at night. 
  • Being True To Your Family And Friends: Accept them as they are, as individuals, unconditionally. Be loyal, kind and forgiving. Share your honest opinions. Be genuinely happy when they receive, or achieve something that you truly desire. And, as important as it is for you to be there for them, sometimes you have to be willing to let them be there for you.
  • Maintaining A Healthy Diet: We are not registered dietians and every recipe on this blog is NOT non-fat, gluten-free, low carb or otherwise alimentative. A healthy diet includes eating a well-balanced variety of nutritive foods. Eat foods that are the best quality that you can afford: fresh, organic, natural, fewer preservatives, less artificial ingredients. Eat foods that are less healthful in moderation. It is OK to splurge and have a slice of coconut cream pie, just don’t eat the whole pie! (Believe us, we KNOW how hard this can be!)
  • Keeping Your Body Strong: Walk. Run. Ride your bike. Don’t stop moving. Research shows that regular exercise extends your life whether you are of normal weight, overweight, or obese. 
  • Learning From Your Mistakes: What is the definition of insanity? Doing the same thing over and over and expecting different results. If you make a mistake, own it, fix it and grow from it. That is the definition of experience. Make failure your best friend. Let it tell you where you go wrong so you can start-over from a smarter perspective.
  • Trying New Things: Don’t get stuck in a rut. Expand your mind and your palate. Be brave! Learn how to crochet or study a new language. If you always read fiction, try a biography. If you've never tried sushi, give it a go, you might even like it. Do the Sunday NYT crossword puzzle in ink. Play dominoes or learn backgammon. Never stop increasing your knowledge and exposure. 
  • Letting Go Of Anger: This is by far the most difficult task on the list. We all hold grudges over the times we have been betrayed, cheated, hurt or wronged in some way. You can’t know the amount of effort it is taking and stress it is causing in your life until you allow yourself to let it go. Remove the negative from your life. Use that energy to focus on the positive and what you can do today to be happy!
  • Getting Your Rest: This sounds like a no brainer, but sleep is the first thing you sacrifice when you are overworked or overscheduled. Know your limitations. Drinks with friends, dinner with colleagues and going dancing with hubby after a long grueling day might not be the best plan. Don’t be afraid to say, “No” and go home to have some chicken soup, do some laundry, give yourself a facial and catch up on your favorite TV shows.
Just as in cooking, using healthy ingredients in other areas of your life is important too. Using natural ingredients for your skin and hair adds to your overall health. With a little research, you will be shocked at how many DIY all natural (and inexpensive) skin and hair treatments you can make at home. A good example is this super nourishing facial made with a little leftover pumpkin from making that iconic pie. Packed with zinc, antioxidants, and vitamins, pumpkins protect your skin from wrinkles and age spots. An egg adds nourishment and a subtle tightening effect to sagging skin, and a few teaspoons of honey has antibacterial properties that prevents breakouts and seals in moisture.

Pumpkin Face Mask
¼ cup pumpkin puree
1 egg
2 teaspoons honey

Whisk ingredients together until completely combined and smooth. Slather the mixture over your face, and relax for 15 to 20 minutes. You will be surprised at how the mask dries and tightens like a commercial product. Rinse and lightly exfoliate to reveal a brighter, firmer, smoother complexion. This is particularly indulgent after that long overscheduled day!

Thanks again for following along. We genuinely appreciate your readership and hope this inspires you to be your “Best Self”!


Sunday, November 15, 2015

Complete Thanksgiving Menu Planner

With Thanksgiving a week away, we are all in menu planning mode. As one of the biggest, if not the absolute biggest food holiday, we thought we would make it easier for you by compiling a round-up of some of our favorites, old and new. Last year we published a Thanksgiving e-cookbook with some Thanksgiving ideas, but this year we have gone a step further and expanded the list to include 40+ recipes with some morning noshes, turkey tips, condiments, side dishes and desserts. Many of them are healthy and some are a bit more indulgent. We even added a few ideas for what to do with those turkey leftovers.

Cranberry Financiers
Pumpkin Chestnut Scones
Mug Muffins
Pumpkin Cranberry Bread
Baked French Toast

Turkey Preparation:
     • Brining
     • Stuffing
     • Trussing
     • Barding
     • Butter-crisped Roasting

Two Cranberry Sauces
Pear Cranberry Chutney
Cranberry Zinfandel Conserve
Chardonnay Rosemary Jelly

Jalapeno Cornbread Muffins
Boston Brown Bread
Cream of Peanut Soup
Corn Pudding
Potatoes Fondantes
Bacon-braised Brussels Sprouts
Curried Cauliflower
Swiss Chard Gratin
Roasted Beets
Mashed Potatoes with Love
Broccoli with Lime Dressing
Charred Cabbage
Rice-stuffed Tomatoes
Green Beans Gremolata
Sorghum Caraway Carrots

Apple Crostada
Hasty Pudding
Chocolate Pecan Pie
Peach Almond Galette
Gingerbread Cake
Sweet Potato Pie
Bread Pudding
Pineapple Cranberry Cobbler
Pumpkin Crème Brûlée

Bobbie Sandwich
Turkey Enchiladas Verde
Turkey Jambalaya

We are honestly thankful to our all al loyal readers! Enjoy your Thanksgiving Holiday!

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