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
½ cup cranberries, dehydrated
1 cup water, boiling
½ cup parsley, fresh, chopped
¼ cup red onion, finely chopped
¼ cup lemon juice, fresh
2 tablespoons walnut halves, chopped
2 tablespoons mint, fresh, chopped
1-½ tablespoon walnut oil
¾ teaspoon salt
¼ 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
½ cup half and half
3 tablespoons butter
2 tablespoons lime juice
1 7oz can chipotle chilies in adobos sauce
½ cup brown sugar
¾ teaspoon salt
¾ 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
½ cup vegetable oil
3 eggs
1-8oz cream cheese, softened, divided
1 cup pumpkin puree
1 teaspoon cinnamon
½ teaspoon ginger
6-1oz squares semisweet chocolate, coarsely chopped
½ 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