Gobble Gobble!! Thanksgiving Recipe Blog Hop!

Please go check out the following blogs for some wonderful recipe ideas for Thanksgiving!  And THANK YOU for those of you who took the time to do this with me!

Over at Kooks Ginger Boy (this sounds amaaaaazing!) Potato and Leak Dauphinos

http://cardiekooksgingerboy.wordpress.com/2010/11/19/potato-and-leak-dauphinois/

Pies and Fudge!  over at Karmat Designs

http://karamatdesigns.blogspot.com/2010/11/thanksgiving-pies.html

Over at Adventure Tykes, Green Bean Salad!

http://adventuretykes.com/resources/uncategorized/green-bean-caramelized-onion-and-blue-cheese-salad/caramelized-onion-and-blue-cheese-salad/

Over at Fave Diets – Pumpkin Seed Butter (sounds deeelish!)

http://www.favedietsblog.com/how-to-make-pumpkin-seed-butter/

Over at Yankee Crafty Bitch

Roasted squash and smoked bacon risotto!

http://www.yankeecraftybitch.com/Yankee_Crafty_Bitch/The_Blog/Entries/2010/11/15_RECIPE__roasted_squash_and_smoked_bacon_risotto.html

My Cousin Linda posted this for me yesterday (she doesn’t have a blog – if you don’t either feel free to post it in the comment section if you like!)

  1. “Special” Banana Bread—makes 2 large loaves
    1-1/2 cups all-purpose flour
    1-1/2 cups whole wheat flour
    1 cup oat flour ( I make mine from OF oats; grind them in blender or food processor)
    2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. nutmeg
    1/4 cup powdered milk
    1 cup, chopped, English Walnuts
    6 large, very ripe, bananas
    1 cup brown sugar
    2/3 cup Splenda
    2/3 cup canola oil
    2 large eggs
    1/2 tsp. vanilla

    Preheat oven to 350 degrees. Spray two loaf dishes with no-stick spray and dust with flour. Set aside.
    Place bananas in large bowl of stand mixer and turn mixer on low speed. Add eggs, oil, sugar, Splenda and vanilla. Beat on medium speed until bananas are mashed. Stir together dry ingredients with nuts. Add to creamed mixture.
    Mix together only until well-blended. Pour half of batter into each baking dish. Make a “slash mark down the center of each with rubber scraper. Bake for 60–70 minutes until toothpick inserted in center comes out clean. Cool in pans 15 minutes and then turn out onto cooling rack and cool completely.
    To freeze wrap first in plastic wrap and then in heavy duty foil. Label and freeze up to 6 months. For gifting, tie on a bow and it’s ready to go.

And for me?  Brussel Sprout Au Gratin – Adapted from Cooks.com

(I used crumbled bacon for the top and also add about 1 tbs sugar to the water when boiling the brussel sprouts to help them be less bitter)

1 1/2 lbs. fresh or 20 oz. frozen Brussels sprouts, trim and rinse if using fresh)
1 1/2 tbsp. butter
1/4 tsp. salt
2 tbsp. flour
6 tbsp. milk
1 c. sour cream
2 tbsp. grated Parmesan cheese
Shredded Cheddar cheese
Cook Brussels sprouts until tender not mushy in boiling salted water. Drain well and place in shallow baking dish. Make a thick sauce by melting the butter in a saucepan. Add flour and salt. Cook a minute or so. Remove from heat and gradually stir in the milk and sour cream. Return to heat and cook until thickened but not boiling. Stir in Parmesan cheese and pour over the sprouts. Sprinkle with Cheddar cheese. Place in hot oven or broiler to melt cheese. Serves 6.
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