thankful

Thanksgiving was wonderful. Great time spent with loved ones and good food all weekend long. I hope you had a lovely holiday too! Below was the lineup for this year. Click on each item for the link to its recipe.

Roasted Turkey (sans glaze; nobody ate it last year)
Slow Cooker Maple Brown Sugar Ham
Celery Herb Stuffing
Mashed Potatoes (see recipe below)
Cheesy Mac
Green Bean Casserole
Dinner Rolls
Corn Soufflé
Sweet Potatoes
Cinnamon Pumpkin Pie
Apple Pie (I added 1/2 tsp nutmeg & 1/2 a lemon to filling)
Cinnamon Spice Ice Cream
Zucchini Bread (see recipe below)
Ginger Cookies

Mashed Potatoes
red potatoes, quartered (do not peel; I used a 5 lb bag)
minced garlic
milk (I use what I have on hand, buttermilk is my fave)
salt
pepper
butter

Boil water. Add salt. Cook potatoes. Drain water. Add milk, butter, garlic, salt, and pepper to taste. Mash/mix it all together. Say goodbye to your skinny jeans until Spring.

Zucchini Bread (recipe from a friend; it is SO moist!)

4 eggs

2 cups sugar

3 tsp vanilla

1 cup olive oil

4 cups grated "medium to small" zucchini

3 cups flour

1/4 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1-1/2 to 2 cups fresh cracked walnuts

Beat eggs until light and foamy, then add sugar, vanilla and oil, beat until mixture will leave a trail when poured from a spoon. Stir in grated zucchini. Sift together flour, baking powder,salt, soda, nutmeg, cinnamon. Fold this into zucchini mixture with walnuts. Pour into 2 greased 8-1/2 x 4-1/2 inch loaf pans. Bake @ 350 for 1 to 1-1/2 hours or until a knife inserted in the center come out clean. Top with butter or just ENJOY plain!