Thankful Week.

Isn't Thanksgiving great? Don't you love how this time of year practically forces you to think about all that you have? It's such a great feeling to realize that no matter how difficult our circumstances, we have A LOT. Just being able to live on this earth is an incredibly special gift. I'll be spending my Thanksgiving day with my parents (Burke is working all day :( ) and children. As for the rest of the week, today is day #1 of potty training. We'll see if I end up getting dinner on the table each night...

*Monday: Honey Lime Chicken Enchiladas (thanks to my sister)
*Tuesday: We didn't end up having Lasagna last Sunday, so tonight we'll have Butternut Squash Lasagna...YUM!

*Wednesday: Leftovers & baking pies! I'll be making Apple Pie with THIS crust (with apple cider vinegar??!! Can't wait to try!) & Coconut Cream Pie

*Thursday: The Big Day! My menu today was sort of inspired by an episode of "Throwdown" that I happened to watch. Bobby Flay battled Ree Drummond (Pioneer Woman), and SHE won! The food all looked amazing, so we'll see how it tastes. We'll be eating:

-Simple Turkey (I don't even do anything to mine. Maybe a little salt & pepper. I've had brined/seasoned/plain turkeys before, and they all taste equally as yummy to me! So I'm sticking with simple this year)
-Stuffing-I'll use a classic recipe similar to THIS one.
-Mashed Potatoes & gravy (I just make this up with the turkey drippings, flour, salt & pepper)
-Sweet Potatoes (simple again. I roast mine in the oven with a little butter & brown sugar until they are soft & golden)
-Brussels Sprouts (I have to have something green! And we don't do green bean casserole around here...)
-Cornbread Pudding
-Rolls
-2 pies (see yesterday's post)
-Pumpkin Bread Pudding (I know it's crazy, we're not having pumpkin pie. But this looks DELICIOUS, and I'm using the excuse that when I do my big turkey dinner on Christmas Eve, I'll make pumpkin pie then.)

*Friday: Are you kidding? Leftovers for the rest of the weekend..... ;)

THANKSGIVING!

This week is going to be all about Thanksgiving. Lots of nights we'll be having leftovers or super easy dinners (saving budget and time for the big day!). Here you go!

*Monday: Leftovers-our Missionaries left us with lots of leftovers last night...makes it easy on me tonight!

*Tuesday: Bruschetta

*Wednesday: Making pies today! I'll be making a pumpkin pie (my requirement is that I make a recipe that includes Sweetened Condensed Milk ;) as well as a Butterscotch Pecan Pie. I've tried several pie crust recipes, and found this one is my favorite. We'll eat something easy for dinner like baked potatoes.

*Thursday: For our meal, I will be contributing stuffing, cornbread pudding the Turkey and gravy.

*Friday: Duh--leftovers!

*Saturday: And more leftovers!

*Sunday: Greek salad (requested by my husband, who is already anticipating needing a "cleansing meal" :)

Halloween week!!!

Here's the plan for our eats this week:

*Monday: Trader Joe's Surprise! I'll let you know if it's good. And, caramel apples (we're having a pumpkin carving/caramel apple party! Yay!)

*Tuesday: Pizza Pockets--use your favorite dough & sauce, and any toppings you like. Wrap the sauce, cheese and toppings inside of the dough (making sure to seal the edges tightly), and bake on a rimmed baking sheet until cooked through.

*Wednesday: Black Beans & Rice

*Thursday: Leftovers

*Friday: White Chili & Cornbread Pudding (being taken to our church Halloween party!) + Caramel Pecan Pie & Pumpkin Cheesecake (see recipes below)

*Saturday: HALLOWEEN PARTY! Not exactly sure what I'm contributing, but I hear there is real Kahlua Pork involved...

*Sunday: Baked Penne with Roasted Vegetables & apple-cider doughnuts

CARAMEL PECAN PIE

-1 (9 inch) unbaked pie crust (this is my go-to pie crust recipe)
-36 individually wrapped caramels, unwrapped (or you can make your own)
-1/4 c. butter
-1/4 c. milk
-3/4 c. sugar
-3 eggs
-1/2 tsp. vanilla extract
-1/4 tsp. salt
-1 c. pecan halves

Preheat oven to 350*. In saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat. Set aside.
In large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in preheated oven for 45-50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

DOUBLE LAYER PUMPKIN CHEESECAKE

-2 (8 oz.) packages cream cheese, softened
-1/2 c. white sugar
-1/2 tsp. vanilla extract
-2 eggs
-1 (9 inch) prepared graham cracker crust
-1/2 c. pumpkin puree
-1/2 tsp. ground cinnamon
-1 pinch ground cloves
-1 pinch ground nutmeg
-1/2 c. whipped topping/whipping cream

Preheat oven to 325*.
In large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 c. of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to remaining batter an stir gently until well blended. Carefully spread over batter in the crust.
Bake in preheated oven for 35-40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

menu--

This week my Mom is in town visiting! Yay! Here is our menu for the week--

*Monday: Leftover delicious Teriyaki Chicken with Wild Rice and veggies

*Tuesday: Eating out for my birthday!

*Wednesday: Chicken Enchiladas & Cheddar-Corn Spoon Bread (made these a few weeks ago...craving them again...)

*Thursday: BLT salad with Buttermilk Dressing

*Friday: Gemelli Pasta with Squash & Peas with Garlic-Herbed Bread

*Saturday: Leftovers

*Sunday: Grilled Salmon with herb crust and baked potatoes