Fresh Cranberry Salsa with Cilantro, Lime and Jalapeno

I wasn't planning on posting about any of the things I made for Thanksgiving, but everytime I eat some of this Cranberry Salsa that was leftover, I think about how good it is and how I should really share it. The picture is from a few days after I made it, so you can't see the intense green of the cilantro and jalapeno, but the flavor is still there. This salsa was so delicious on turkey and I have been eating it on almost anything since then. It is good with pita chips, on crackers with cheese, with fresh cut-up veggies, on salad greens, sandwiches, etc. It is so good. It has a nice spicy bite, thanks to the jalapenos, but it isn't too strong. Just the way I like it. Plus, right now there are still lots of fresh cranberries available and this would be a great dish to share at any holiday dinner, get-together, or for an ordinary day.

Here is the recipe for Fresh Cranberry Salsa with Cilantro, Lime and Jalapeno
* I used about 2 Tbls less sugar than the recipe called for, but used white granulated sugar and not a sugar substitute

Sweet Potato Casserole Cookie Bars

I still had some sweet potato puree left in my fridge and decided to try out these beautiful cookie bars I saw on Pinterest. Mine are not quite as delicately cut, but here they are none the less. This is a basic cookie batter and then sweet potato puree is folded in at the end. I only made 1/2 of the recipe and it still made quite a bit. My daughter declared that they are delicious and the rest are headed to work with my husband. These would be a great addition to any Thanksgiving dinner or fall outing.

Have a great Thanksgiving! I hope you get to share it with your family and friends!

Here is the recipe for Sweet Potato Casserole Cookie Bars
* I omitted the ancho chili powder
* I substituted 1 tsp of pumpkin pie spice for the canela
* I made 1/2 recipe

Sweet Potato Biscuits

I've made Sweet Potato Biscuits before and they were good, but I never had much luck getting them to rise very high. I made a version of this soup (with adaptations) last night and had a bunch of sweet potato puree thawing in the fridge, so I decided to try a new recipe. I used reduced fat buttermilk instead of skim milk, because I like the way buttermilk works in baked goods, especially biscuits. I wasn't sure what to expect, but these biscuits were light, fluffy and very delicious. I thought about adding some spices, like cinnamon or nutmeg, but since we were enjoying them with soup, I left them alone.

Sweet Potato Biscuits

adapted from Cooking Light

• 2 cups all-purpose flour
• 1/3 cup yellow cornmeal
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup chilled butter
  
• 1 cup mashed cooked sweet potato
• 1/2 cup reduced fat buttermilk
  
• 2 tablespoons honey

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sweet potato, milk, and honey; stir just until moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Pat dough into a 9-inch square; cut into 16 squares. Place biscuits on a baking sheet. Bake at 400° for 20 minutes or until golden.

Baked Pumpkin Spice Donut Holes and Perfect Pumpkin Cookies

Once again, I present horrible photos! Sorry about that. I kinda forgot about the time change and how it gets dark early and etc., etc. But, I wanted to share these 2 quick, easy and delicious pumpkin treats with you that we made this past Sunday for a family dinner.

I wanted to make a soft pumpkin chocolate chip cookie and decided to give this recipe a try. I thought they turned out really great. My kids loved them too.

I had 3/4 cup pumpkin puree left and didn't really feel like letting it sit in my fridge, so I quickly found another recipe that used exactly that much pumpkin. They aren't technically donuts, but a mini muffin that kind of tastes like a donut. They are dipped in melted butter and then coated in cinnamon-sugar. Similar to the ones I made last year, but the ingredient list is a little different.

Here is the recipe for Baked Pumpkin Spice Donut Holes
*I only dipped the tops into melted butter instead of the whole thing

Here is the recipe for Perfect Pumpkin Cookies
* I made 42 cookies

Self-Frosting Pumpkin Nutella Muffins and Chocolate Pumpkin Peanut Butter

There is a small problem with opening a huge can of pumpkin puree- You must make more and more yummy pumpkin treats! Of course, I am joking, but I found myself with some leftover pumpkin puree after I made parfaits and donuts and decided to make these muffins. I sent them to work with my husband and didn't even get to try a crumb. I had made this banana version a couple of weeks earlier and thought the pumpkin ones would be perfect for fall.

I had just 1/3 cup of pumpkin puree left, so I made this Chocolate Pumpkin Peanut Butter that I saw on Pinterest. Unfortunately, I didn't get a picture of it because it disappeared too quickly. But, I guess that could be a good thing since it just shows how delicious it was! Very good on whole wheat toast.

Here is the recipe for Self-Frosting Pumpkin Nutella Muffins

Here is the recipe for Chocolate Pumpkin Peanut Butter
* I didn't have dark chocolate peanut butter, so I just followed her other instructions and
added a little bit of honey, to sweeten it, to taste

Curried Lentils and Butternut Squash with Kale

I recently went through the 3-ring binders I have been collecting for 8 or 9 years, that are full of recipes. I would go through magazines and tear out recipes I wanted to try or recipes that I printed off the internet. I won't mention how many of these binders I have collected over the years, but needless to say, when I saw them all together, I was more than embarrassed!

I decided to take a few recipes that I had forgotten about and try them. I found this in Parents magazine and it was supposed to be a side dish for Thanksgiving. The link below has the original recipe, which I didn't really follow. The butternut squash was supposed to be cooked along with the lentils, but I like it better roasted in the oven. And I had some kale that needed to be used, so I sauteed that and made it a bed for the lentils and butternut squash!

Here is the inspiration for this recipe, but I did my own thing

Pumpkin Pie Quinoa Parfaits and Baked Pumpkin Donuts

I finally got into my first can of pumpkin for the season and also used my donut pan for the first time. I had some cooked quinoa in the fridge and saw this fun idea for a Pumpkin Pie Quinoa Parfait. I've tried other recipes that use quinoa in a non-savory breakfast way and this was a great one. Very original and a great way to change up the humdrum of your normal breakfast, snack or dessert.

I also saw this recipe for Baked Pumpkin Donuts that uses melted ice cream in the batter. I had just the perfect amount of leftover vanilla ice cream in my freezer from a recent birthday and whipped these up just in time for my husband to take them to work with him in the morning. I didn't get to try one, but my kids really enjoyed the mini donuts!

Here is the recipe for Pumpkin Pie Quinoa Parfaits
* I used plain nonfat greek yogurt and added a little bit of pure maple syrup
* I used less graham crackers crumbs than called for
* I topped it off with some crumbled pecan nut clusters

Here is the recipe for Baked Pumpkin Ice Cream Glazed Donuts

Baked Quinoa Patties

I saw this recipe for Baked Quinoa Patties on 101 Cookbooks and wrote it into my meal plan as soon as possible. Our family loves quinoa and this was a fun way to eat it. These patties have kale in them and some herbs which give the nice flecks of green. I love that these are baked in the oven and they still get nice and crispy.

I roasted some broccolini, asparagus, and green beans in the oven also and we had a delicious dinner.

Here is the recipe for Baked Quinoa Patties

Cooking Light Virtual Supper Club- Warm White Beans with Roasted Fennel

For this month's Cooking Light Virtual Supper Club, Roz chose the theme of Late Autumn Harvest. Check out Val's post here to see the rest of the menu.

I decided to make Warm White Beans with Roasted Fennel, a reader recipe that came from the
October issue of Cooking Light. I have really grown to love fennel and it is delicious when roasted in the oven. This recipe mixes roasted fennel with warm beans and wilted spinach. It is a very quick recipe to make and it is absolutely delicious. My kids loved it, especially the beans.
Check out the rest of the menu and enjoy the Autumn Harvest!

Here is the recipe for Warm White Beans with Roasted Fennel
* I added the ground red pepper to the adult portion after I had served my kids