Thursday, November 17, 2011

Thanksgiving Menu

The holidays have arrived! Joy! Joy!!! I absolutely love the holidays. Thanksgiving is great because it's a day set aside to truly reflect on that which we are thankful for, and for me, it also marks the official Christmas decorating season! Gotta have the turkey, then out comes the decorations!!! Drives my husband crazy because he thinks we should wait until December 1st. Whatever!

I'm sharing my Thanksgiving menu plus several of the recipes. Enjoy!

Breakfast: Cinnamon Oatmeal Rolls

Dinner- HUGE SALAD WITH TONS OF VEGGIES, Mashed Sweet Potatoes, Turkey, stuffing, Green Bean Bundles, Corn on the Cob, honey whole wheat rolls, and cornbread salad

Dessert- pumpkin pie (I'm making the crust) and chocolate dipped strawberries (using real chocolate)

Appetizers: Veggies and dip

Cinnamon Oatmeal Rolls from CDKitchen

I wanted something that was yummy- cinnamon rolls and something that we didn't eat often- cinnamon rolls- but something I could also consider healthy- um... cinnamon rolls? Really and truly the recipe isn't spectacular but I'm planning on making a few changes.


1 3/4 cup all-purpose flour, divided I'll be using whole wheat
1/2 cup regular oats -- uncooked
1 package dry yeast
1 tablespoon sugar I'll use honey
1/4 teaspoon salt
1/4 cup water
1/4 cup skim milk Whole milk!
1 tablespoon margarine Real butter
1 egg
non-stick cooking spray
1/4 cup firmly packed brown sugar I'm a little clueless still how I'll alter this and still achieve the same concept- suggestions?
1 teaspoon ground cinnamon
1 tablespoon margarine, melted


Combine 1/2 cup flour, oats, yeast, 1 tablespoon sugar, and salt in a large bowl; set aside.

Combine water, milk, and 1 tablespoon margarine in a small saucepan; cook over medium heat until very warm (120 to 130). Add to dry ingredients; beat at medium speed of an electric mixer 2 minutes, scraping bowl occasionally. Add 1/2 cup flour and egg; beat at high speed an additional 2 minutes. Stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface; knead 8 to 10 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.

Punch dough down. Turn dough out onto a lightly floured surface; cover and let rest 10 minutes. Combine brown sugar and cinnamon; set aside.

Roll dough into a 12- x 9-inch rectangle on a lightly floured surface. Brush with melted margarine; sprinkle with reserved sugar mixture. Roll up jellyroll fashion, starting at long end; pinch ends and seam to seal.

Cut into 1-inch slices. Place slices, cut sides down, in a 9-inch square baking pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Bake at 400 for 15 minutes or until golden brown. Cool in pan 5 minutes. Remove from pan, and serve warm.

Yum, right?

I'm making the pie crust for the pumpkin pie using the recipe whole grain pie crust from Saving Naturally.

I'm gleaming corn bread, sweet potato, and hot chocolate recipes from 100 Days of Real Foods Holiday Category! There are tons of recipes all over this site and it's all geared to REAL HEALTHY food!

Green Bean Bundles
Green Bean Bundles
1 can whole green beans
turkey bacon slices
1/3 stick BUTTER (not margarine)

Cut bacon slices in half and wrap around bunch of green beans, secure with toothpick. Melt butter and honey. Pour over beans. Cover and bake at 375 degrees for 45 minutes. Uncover the last few minutes

The honey whole wheat rolls sound absolutely delicious from Taste of Home. I can't wait to try them out!

My husband likes eggnog, so I'm using one of the recipes from Common Sense Homesteading.

Traditional Eggnog


1 egg, well beaten
1-2 tablespoons sugar or maple syrup
1 cup chilled milk
1/4 teaspoon vanilla
Nutmeg, optional

Whisk egg and sugar (or syrup) together. Blend in milk and vanilla. Serve cold in a tall glass sprinkled lightly with nutmeg, if desired. Serve immediately. Makes one serving.

And yes, I'll be making my own whipped cream!

Whipped Cream
• ½ cup whipping or heavy cream
• 1 teaspoon 100% pure maple syrup (optional)

Whisk it until it forms peaks!

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