No recipe today just a heartfelt thank you for all of you, my dear readers who faithfully show up to my little table.  You encourage and inspire me.

I wish you a blessed Thanksgiving with friends and family.

Cheri

I know that most of you will have chosen your Thanksgiving dishes by now but I wanted to share a few more recipes with you.  Today it is Sweet Potato Casserole with Cinnamon Meringue.

It was only a few years ago that I started to like sweet potatoes.  I started with the old school yams with marshmallows and graduated to sweet potatoes with sauteed apples.  Last year I tried Ruth Chris Sweet Potatoes.  I have been making up for lost time.

I started seeing different versions of sweet potatoes with a meringue.  I ended up creating a mashup of several recipes.  It’s like a sweet potato meringue pie.  I made this for 4 servings.  Sometimes you need smaller quantity recipes for a more intimate Thanksgiving.

So tomorrow is the big day.  My nephews and I were talking about Thanksgiving and we might play games after dinner.  What do you do?  One is already petitioning his mom to take out all the Christmas decorations after we leave.  Funny, I was thinking that just yesterday.  It is already beginning to feel like Christmas is coming.

Check out my new print capability for the recipe.  After numerous attempts to get a print button I found this plug in for recipes.  If you push the print next to the recipe title you get a nice clean copy of the recipe to print!

I asked the boys where they wanted to go to dinner Friday night.  Chase screamed Bruxie’s and excitedly shared how amazing it was.  Luke agreed so we made the trek to the new one on Birch Street.  There was a line, but it went pretty quickly.  The boys were both in rare form, cracking each other up. You know what I mean, that crazy stupid humor only your brother or sister gets. Amazed, I watched my little nephew finish off the Buttermilk Fried Chicken Bruxie.  He really loves Bruxie! We talked and laughed and then moved on to our favorite store – Target.

We start making our lists and weighing our options early.  I have a lot to be thankful for this year but my time with them is at the top of my list.  I know there will be a day that running down the Dollar (with inflation now $2.50) Aisle and playing with all the camera’s won’t be cool but I cherish my time with them now.  I want to stop and take in the holiday’s this season.  I don’t want to miss the moments. The other night Livi rattled off a list of all the things and people she was thankful for.  Remember those days when our hearts were so full they overflowed with thanks?

I want that heart that is gushing and grateful.  I want thanks to flow quickly and without hesitation for all that God has done this year. I want to give as generously as I have been given. I want to give more this Thanksgiving season. My friend Sam is also pondering Thanksgiving today, so go over and visit her at Scrappy Sam.  I’d love to hear what you are most thankful for this year.  Leave a comment and be entered to win a Food for Talk box.  Wednesday I will choose a winner.  Now to share that recipe with you–it’s a food blog right?

On Thanksgiving I usually serve up Pumpkin Soup but thought I’d try a Butternut Squash Apple Soup.  I looked at several recipes and ended up trying Ina’s because I was intrigued that is only called for water and apple cider.  I had a spiced apple cider which turned out to be perfect.

I cheated and used a bag of pre-cut butternut squash from Trader Joe’s.  Sometimes you need to take the shortcuts that we are lucky enough to have at our disposal.  It made making this delicious soup a cinch.

I was thinking these would be cute served in shot glasses as an amuse bouche for Thanksgiving Dinner.  It is a warm way to start your meal.

Don’t forget to download your free 8 Steps to Hosting A Cookie Exchange here and get your Christmas Cookie Exchange Printables by signing up for the Adventures In the Kitchen newsletter. If you already subscribe, leave a note in the comments and I will send it to you!  Don’t forget to stop by Samantha’s blog and say hi!

I spent the weekend in beautiful Napa. It was a weekend of delicious food,  film and wine!  I can’t wait to share about my trip but that will have to wait.  I do have to say Bottega is my new favorite restaurant.  But more about that later.  Today we are talking Thanksgiving.

Thanksgiving is next week so it is time to whip out some side dish ideas.  While the turkey is the main course the side dishes really add to the meal.  This Southwestern Corn Dressing is a perennial favoite that I love to serve, especially with a spicier turkey.

The dressing has layers of corn flavors and then several types of peppers including poblano, jalapeno and red peppers.

This time I added crumbled smoked apple bacon which paired perfectly with the corn.

You can make it in a big casserole dish or bake in individual souffle dishes.

Each bite is bold, crisp and just a little spicy!  If you try it out for Thanksgiving, let me know in the comments below!

Southwestern Corn and Bacon Stuffing
adapted from Bon Appetit/November 1994

Buttermilk cornbread

4 slices  smoked applewood bacon
4 tablespoons (3/4 stick) butter
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers
4 large poblano chilies, stemmed, seeded, chopped
3 large jalapeño chilies, stemmed, seeded, chopped
1/4 cup chopped fresh sage or 4 teaspoons dried rubbed sage
1 1/2 tablespoons dried oregano
3/4 cup chopped fresh cilantro
1 1/2 cups crushed corn chips (such as Fritos)
1 1/2 cups frozen corn kernels, thawed
3 large eggs, beaten to blend

1 1/4 cups (about) canned cream-style corn

Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.

Cook bacon in a large skillet until crisp.  Remove bacon onto a paper towel and drain all but one tablespoon of the bacon drippings. Add butter and melt butter  over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in bacon, cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

Thanksgiving is my favorite holiday.  There is nothing better than gathering with those you love and sharing a wonderful meal.  Family meals are a chance to deepen relationships and share our lives. Lingering around the table opens up opportunities to relax and talk.  No one is hurried, the cooking is done and we can enjoy the moment.

A few nights ago I was hanging out with my niece and nephews.  I asked Livi what she was thankful and she rattled off every little thing she was thankful for.  In detail she talked about every family member, cherished friends and treasured things. That type of thankfulness is contagious.  As we grow up we sometimes lose that joyfulness, that gratitude for even the smallest things in life.

I am going to enjoy the moments today and be thankful for the life God has given me.

Here are a few ideas for engaging your children in conversation today.

Each person shares what they are most thankful for this year.

Share your family heritage.  Children love to hear about their families.  My nephews were particularly interested in our Norway Viking ancestors.

Share the history of the dishes that are served each year. Talk about how family Thanksgiving traditions came to your family.

Here is a recipe for cranberry cherry relish if you are need of something quick.  I chilled it and served it over cream cheese for an appetizer. It is tangy and sweet.  Green onions would be good sprinkled over it too!

Happy Thanksgiving.  I am thankful for each of you my dear and faithful readers!  May you have a wonderful day with friends and family.

Cranberry Dried Cherry Relish

adapted from Martha Stewart.com

1 bag cranberries
1 cup dried cherries
Zest of an orange
1 cup sugar
2 cup water

In a large saucepan, combine cranberries, cherries, sugar and water.

Bring to a boil; reduce heat to medium-low.  Simmer until most berries have burst and liquid is syrupy, 20 to 25 minutes.  Transfer to a bowl.

Cover, pressing plastic wrap directly on surface of relish; refrigerate.

I have a passion for trying new recipes and updating recipes  but at Thanksgiving there is one tradition that never gets updated – Chex Mix.  As a little girl I would get to Aunt Ginny’s or my Grandparents and run to the living room to find the bowl full of Chex Mix.  It is a simple pleasure.

At some point as an adult I hijacked the tradition and have been making it every since.  I take my job very seriously. Over the years they have added microwaving as an option to making the mix but trust me and resist the urge to take that shortcut.  Nothing beats slowly baked chex mix.

It is so easy.  I make it all in the baking pan so there is little clean up.  The key to great chex mix is stirring.  You want to make sure every piece is coated with the seasoned butter sauce.  Every 15 minutes you take it out of the oven and stir again to evenly cook the mix.

Put it in a glass jar and tie a ribbon around.  You have a great hostess gift to bring to a party.

A root canal gone wrong detoured my plans for trying out a few new Thanksgiving recipes but I am already starting my Christmas baking.  I made Red Velvet Cake pops that are so cute, I can’t wait to share.  In the meantime if you are looking for a fabulous dessert to wow your guests with try this Caramel Cranberry Tart I made last year.

Classic Chex Mix
very slightly adapted from the recipe on the box

3 cups corn chex
3 cups wheat chex
3 cups rice chex
1 cup mixed nuts
6 tablespoons butter
2 tablespoons Worcestershire Sauce
2 teaspoons Lawrys Seasoned Salt
3/4 teaspoon Garlic powder
1/2 teaspoon onion powder

Preheat oven to 250 degrees.  Place butter in a large 11 x 13 (or 9 x  ) pan

Place in oven until butter has melted.  Remove from oven and add the worcestershire sauce, salt and seasonings to butter and stir until blended.

Dump hex and nuts into baking pan and stir until coated.  This takes a few minutes.

Bake for 60 minutes stirring every 15 minutes.

Next week is Thanksgiving.  I feel the year is rushing quickly towards the end.  I want to slow it down and enjoy the holidays, starting with Thanksgiving.  These Chipotle Cheddar Scones are slightly spicy, cheesy and perfectly flaky.  One of my favorite turkeys to make is a Ancho Chile and Honey Turkey.

My faithful standby and my sister in law Joy’s favorite turkey is the Perfect Turkey by Martha Stewart.  It is a sure thing.

What is your favorite turkey?  I’d love to hear.  Maureen was the winner of the cookbooks.  Look for another giveaway Monday.

Chipotle Cheddar Scones

2 3/4 cup unbleached all-purpose flour
1 1/2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
1 cup white cheddar cheese, grated
1 stick unsalted butter, cut into small cubes and frozen
1 cup buttermilk
1 teaspoon chipotle puree

2 tablespoons unsalted butter, melted
1 teaspoon fresh cracked black pepper

Preheat the oven to 400 degrees.

Combine the flour, baking powder, salt, pepper and cheese in a large mixing bowl.
Add the butter and using a pastry cutter blend the butter into the flour and cheese mixture until the dough forms pea size balls of dough.

Make a well in the center of the bowl and add the buttermilk until just combined.  The mixture will be a bit dry.

Wash and dry your hands and dust them with flour.  Turn the dough out onto a lightly floured surface and gently knead af ew times to gather it into a ball.  Roll the dough into a circle a little more than 1/2 thick.  Cut out the circles and place on a lined baking sheet.  Gather the scraps and pat down to cut out remaining dough.

Brush the tops with melted butter.  Sprinkle with a pinch ground pepper.

Bake for 25 minutes, until lightly browned.

Thank you to all of you who entered the giveaway last week. Maureen was the winner of the cookbooks!  Look for another giveaway this week.

It is time to start planning our Thanksgiving meal. There are so many decisions to make. What type of turkey – Classic, Southwestern or Deep Fried.  Then what sides will compliment it best?  One of the favorite side dishes is always the sweet potato.  There are many variations but a few weeks back attending an event for Travel Writers that the Irvine Chamber of Commerce put on I had the opportunity to sample Ruth Chris Sweet Potatoes.  Mmmm – they were good. The event was showcasing restaurants in Irvine.  It was quite the spread.

Lucky for us the people from Ruth Chris were handing out the recipe so I put it on my list to try.  I loved it just as much at home and thought I’d share it with you.

If you want other inspiration check out my favorite Sweet Potatoes and Apple Casserole or Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel by Tyler Florence.

Don’t forget to enter the Cookbook Giveaway.

Ruth Chris Sweet Potatoes

Makes 12 servings
Crust

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture

3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.

Today is Thanksgiving and is always a time to reflect on what we are most grateful for.  I remember as a little girl being so excited and the anticipation leading up to going to my grandparents.  Both my great grandmothers or Nana’s as I called them and my Papa Wells were around through my junior high years.

Up until I was 7 years old I was an only child and only grandchild so let’s just assume I was well doted on.  I loved the big meal and sitting around the table talking. The pretty china that would have been laid out and the food so lovingly prepared.

Today I will go to my aunts and share a meal we have all contributed to.  I look forward to hearing my niece and nephews as their simple thoughts of thankfulness.

I am bringing a Cranberry Caramel Tart and Pumpkin Soup.  Pumpkin Soup seems like the perfect way to start the meal.  It is warm and comforting to the soul.

I am so thankful for my family and friends.  I am thankful for a job in a year where many have struggled to find work. I am thankful my new little dog Max and the laughter he brings me.  I am thankful for each of you taking the time to visit my blog and let me share my love of food and cooking.

Happy Thanksgiving everyone!  Oh, and I almost forgot Sharon won the cookbook!  Thank you to everyone who participated.  I wish each of you a blessed day!

Pumpkin Apple Soup

1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
2 McIntosh apples, peeled and chopped
2 cloves garlic, minced
1 teaspoon pumpkin pie spice
1/8 teaspoon cayenne
3 cups chicken broth
1 can (15oz) pumpkin
1 tablespoon honey
1/2 cup heavy cream

Chili Cran-Apple Relish
adapted from Rachael Ray

1 crisp apple, McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons hazelnuts, finely chopped
2 tablespoons lemon juice
1/2 cup died sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

In a 4 to 5 quart pan, melt butter and olive oil over high heat.  Add onion, apples garlic, pumpkin pie spice, and cayenne  and stir frequently until  pan is dry and onions are soft.

In a blender or food processor puree onion mixture until smooth.

Return puree to pan; add chicken broth, pumpkin, honey and cream.  Bring to a boil, stirring over high heat.

Ladle soup into shallow bowls.

For the topping mix the ingredients in a small bowl.

Pumpkin Spice Mix

1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Stir all the spices together in a bowl to make 1 teaspoon pumpkin pie mix.

One of my favorite sides is the corn pudding dish.  Usually I go right for Ina Garten’s but thought I’d try something new this year.  I saw this one from Alton and was intrigued.

Don’t forget to enter the Cookbook Giveaway by entering a comment on your favorite side dish here.

I used the Parmesan cheese but think I would substitute cheddar next time.  I would also add a cup of fresh corn.

Corn Bread Pudding
adapted from Alton Brown

1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.