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Thanksgiving Recipes

Guest Author - Karen Tempel

Happy Thanksgiving! Take this opportunity to reflect on the year past, count your blessings and enjoy a fabulous meal with family and friends. This week, if you are preparing the meal, give a new twist to some of the traditional holiday favorites with these recipe ideas.

Cranberry Walnut Tabbouleh

1 cup bulgur
cup cranberries, dehydrated
1 cup water, boiling
cup parsley, fresh, chopped
cup red onion, finely chopped
cup lemon juice, fresh
2 tablespoons walnut halves, chopped
2 tablespoons mint, fresh, chopped
1- tablespoon walnut oil
teaspoon salt
teaspoon pepper

Combine bulgur and cranberries in a medium bowl. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed. Fluff bulgur mixture with a fork. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

Serves 6


Chipotle Mashed Sweet Potatoes

2-1/2 pounds sweet potatoes, peeled and cubed
cup half and half
3 tablespoons butter
2 tablespoons lime juice
1 7oz can chipotle chilies in adobos sauce
cup brown sugar
teaspoon salt
teaspoon cinnamon

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

Remove 2 chilies from can and chop; reserve remaining chilies and adobo sauce for another use. Stir chopped chilies, brown sugar, salt, and 1/2 tsp. cinnamon into potato mixture. Sprinkle with 1/4 tsp. cinnamon.

Serves 8


Spiced Pumpkin Cake with Chocolate Chunks

1 spice flavored cake mix
cup vegetable oil
3 eggs
1-8oz cream cheese, softened, divided
1 cup pumpkin puree
1 teaspoon cinnamon
teaspoon ginger
6-1oz squares semisweet chocolate, coarsely chopped
cup whipped topping, softened
2 tablespoons sugar

Preheat oven to 350. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until blended. Stir in chopped chocolate. Pour into greased bundt pan.

Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.

Mix remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Slice and serve.

Serves 8-12


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Content copyright © 2014 by Karen Tempel. All rights reserved.
This content was written by Karen Tempel. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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