Happy Thanksgiving!

We hope that you have a wonderful Thanksgiving! Try these seasonal recipes for your Thanksgiving dinner.

Pumpkin Biscuits

2 cups of flour

1/4 cup of sugar

1 tsp salt

3 tbsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/3 cup cold butter

3/4 cup pumpkin

3/4 cup milk

Place 2 cups of flour in bowl. Add dry ingredients and mix well. Slice butter into squares and add to dry mixture. Add pumpkin and milk; stir until all ingredients are moist and soft dough forms. Add more flour if needed. Roll out on a lightly floured surface to approximately 1/2 inch thick. Cut into 2-inch circles with cookie cutter or drinking glass and place 1 inch apart on lightly greased cookie sheet. Bake at 450 degrees for 8-12 minutes.

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Kale Pie

1 Ten-inch pie crust

4 cups coarsely chopped kale

1 leek (optional)

1 tbsp olive oil

1/2 cup cheddar cheese

2 small onions, chopped

1/2 tsp salt

3 cloves garlic

2 large eggs

1 cup crumbled feta or Parmesan cheese

1/2 cup half and half

Preheat oven to 375 degrees. Heat oil in a saute pan. Saute the onions and garlic (if using leeks add here) for five minutes on medium high before adding the kale. Stir frequently for about 6 minutes. Remove from heat. Break eggs into a large bowl.  Add sauteed veggies and the remaining ingredients and stir. For extra cheesiness, put 1/2 cup of cheddar cheese on the bottom of the pie crust. Pour the egg mixture into the pre-baked crust and add the cup of feta or parmesan cheese to the top. Bake until the center of the pie is firm and lightly golden on top, or for about 30 minutes. Remove and allow to cool for 10-15 minutes and serve at room temperature.

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Carrot Bread

3 cups shredded carrots

1 1/2 cups sugar

2/3 cup of vegetable oil

2 tsp vanilla extract

4 eggs

3 cups of flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 cup walnuts

1/2 cup raisins (optional)

Mix all ingredients. Pour into two greased bread pans. Bake for 35 minutes at 375 degrees.

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