Thanksgiving Day Eve

I was debating with myself if I should blog today or not. As soon as I sit down at the computer, it seems like my derriere is super-glued to my chair. The next thing I know, the day is half gone. I'm sure you have never experienced anything like that. But, today I have promised myself that I will only blog--no reading other blogs (even though I deperately want to! I hope you understand.) --no checking email, no checking facebook. I refuse to get involved in Twitter.

Today I will be busy baking for tomorrow. Thanksgiving will be at my niece's house, so I don't have to worry about the house being in order, Thank Goodness!

I'm making Butternut Squash Rolls, Coconut Cream Pie, a new recipe that I'm trying for the first time. I hope it turns out! (The picture looks pretty.) I also have a "secret recipe" to make Cheesecake Factory's Carrot Cake Cheesecake. (Another first timer!) And, a mint chocolate pie, which, believe or not, I have made before.

Also on the menu is a mushroom sausage stuffing. I fell in love with this recipe ten years ago (yikes!!) when I was trying the low-carb diet. This is a low carb recipe, but delicious. I'm still eating it, and I'm not on a low-carb diet anymore.

Mushroom Sausage Stuffing
4 onions, thinly sliced
2 - 4 TBSP olive oil
4 cups coarsely chopped mushrooms (about 1 lb.)
Salt and Pepper
1/2 cup dry white wine
2 TBSP. butter
2 lbs. spicey sausage (I use 1 lb. regular, and 1 lb. spicey)
1 bunch fresh tarragon, leaves only

Saute the onions in olive oil over medium-low heat until caramelized, about 30 minutes. Turn the heat up to medium-high and add the mushrooms. Saute the mushrooms until crisp on the edge, about 10 - 15 min. (I've recently learned that the trick to crisping mushrooms is not to crowd the mushrooms in the pan.) Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 TBSP. at a time until combined. Remove from heat and set aside.

In large skillet, brown the sausage. When cooked through, about 5 - 7 minutes, add to the mushroom mixture along with the tarragon and combine thoroughly.

Well, there you have it.

I'm going to take a break from reality, keep the radio turned off (I'm addicted to talk radio), and let my three favorite men - Michael Buble, Rod Stewart (the Great American Songbook) and Barry Manilow (Singin' with the Big Bands) serenade me while I busy myself in the kitchen.

I hope you have a wonderful Thanksgiving Day celebration, as we remember all the blessings the Lord has showered down on us.

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Try it, You'll like it! Tuesday - Sweet Potato Rolls

Thanksgiving is right around the corner, and maybe you're looking for a new roll recipe to try.  This recipe is originally for Butternut Squash, but I had some leftover sweet potato, so I used it. This is good with butternut squash, but the sweet potato made the rolls a little sweeter. Either way, they are yummy.

Sweet Potato Rolls


1 pkg. (1.4 oz.) active dry yeast
1 cup warm milk (110 - 115 degrees)
1/4 cup warm water (110 - 115 degrees)
3 TBSP. butter, softened
2 tsp. salt
1/2 cup sugar
1 cup cooked, mashed sweet potato OR butternut squash
5 to 5 1/2 cups all-purpose flour, divided


In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, sweet potato or squash, and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


Punch dough down. Form into rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 min. Bake at 375 degrees for 20-25 minutes.
Yield: about 2 dozen.

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