it's been a while

I'm a little behind on Thanksgiving shopping.  It was time to get my list in order before heading to the store so I checked my blog for recipes.  I was a little surprised to find I haven't posted in almost a year.  I shouldn't be surprised because I haven't been doing much cooking other than throwing together meals.  I changed jobs last summer and I'm still getting use to the new schedule.

Here is the plan for Thanksgiving...the same old favorites...

THANKSGIVING DINNER

Corn

Black Olives

Mashed Potatoes & Gravy

Sweet Potato Cress

Cornbread stuffing

Fresh Cranberry Sauce

Green Bean Casserole

Wild Turkey

Pumpkin Pie

I cut the pecan pie last year because it seemed that I was the only one eating it.

Off to the store....braving Costco on a Sunday before Thanksgiving...a little insane but that's what I get for procrastinating.

Costco, how do I ❤️ thee?

My husband and I have a running joke that costco consults our receipts, finds our favorite products and then decides to stop carrying them.  In the last 6 months I've seriously considered canceling my membership, but then I find something new that I love and can only be found at costco.  

After some comment cards submitted they finally got back the Food Should Taste Good Sea Salt Brown Rice Crackers.  

This week's discovery?  

SKOTIDAKIS Greek Yogurt Dip Jalapeño 

I'm addicted!

Dangerously addictive

So good

Black Beans and Rice with Gluten Free Cornbread

I will post a picture later but this recipe is wonderful.  I double it for a large pan of cornbread (9x13) otherwise use an 8x8

GLUTEN FREE CORNBREAD

Ingredients:
1/4 cup softened butter
3 Tablespoons sugar
1/2 cup sour cream
1/2 cup milk
1 cup gluten free flour (I use namaste from costco)
2/3 cup cornmeal
2 teaspoons gluten free baking powder
1/2 teaspoon salt

Heat oven to 425*
Combine butter and sugar in large bowl, beat a medium speed until creamy.  Add eggs, mix well. Stir in sour cream and milk.  Reduce speed to low and add remaining ingredients and beat until just mixed.

Pour batter into baking pan (8 inch) and bake for 18-22 minutes until toothpick comes out clean.

Serve warm.

Squash soup improved

I've combined a couple if recipes to create this soup

Ingredients:

1 yellow onion chopped

4 Tablespoons butter

6 cups peeled and cubed butternut squash

3 1/2 cups chicken or veg stock

2 Tablespoons tomato paste

1/2 teaspoon dried sage

1/4 teaspoon black pepper

1/8 teaspoon cayenne

1/2 package cream cheese

1 Granny Smith apple cubed

Boil up the butternut squash until tender while you sauté the onions in the butter.  Once translucent add rest if ingredients until melded together, then add the butternut squash and remove from heat. Blend with a hand blender until smooth.