M.O.N.D.A.Y.

IMG_6173“Don’t cry because it’s over…Smile because it happened”! Dr. Seuss, attributed. We danced through a busy, fun filled, love filled, and laughter filled Thanksgiving week. I hope you and your families had a blast and overate as well! See ya later Gobble Gobble. Santa, see you in a short 24 days.

First time getting teeth cleaned.

First time getting teeth cleaned.

We made a gingerbread house.

Making a gingerbread house.

We made homemade gummy worms.

Homemade gummy worms.

We made Mickey Mouse pancakes.

Making Mickey Mouse pancakes.

Loving with Bonny.

Loving with Bonny.

Flipping with Tony.

Flipping with Tony.

We learned about Elf on the Shelf.

Learning about Elf on the Shelf.

Caught a ride on GrandDad's shoulders.

Catching a ride on GrandDad’s shoulders.

Painting ornaments.

Painting ornaments.

Turkey Artichoke Sandwich

©PEGhardee

©PEGhardee

Savor this Flavor! I’m just thinking this will be a PERFECT way to use that left over turkey to great effect. Make your household smile grin.

Left over turkey!
1 loaf ciabatta, or bread of choice
12 slices precooked bacon
1 can artichoke hearts, drained
6 oz crumbled goat cheese
Small bag of baby lettuces
Maille Dijon mustard (or other)

Slice turkey in uniform slices.
Slice ciabatta in half lengthwise, and leave top and bottom together.
Slice loaf into 6 even sandwiches, approximately 2” wide.
Chop the artichoke hearts into large pieces.
Warm the bacon.

To assemble the sandwich:
Lay sliced bread open on plate.
Cover each side with Dijon mustard.
Place bacon on top of mustard.
Spread baby lettuces across bacon.
Place sliced turkey on top of lettuce.
Sprinkle with salt and pepper if desired.
Place second slice of bacon on top of chicken.
Spread artichokes across the bacon.
Top with 1 oz of goat cheese.
Top with top part of ciabatta.

Pumpkin Bread

©PEGhardee

©PEGhardee

Here’s your destination for holiday inspiration! SO happy to have a full house for the week of Thanksgiving, that I’m doing things now that can successfully be completed in advance. Admittedly the kitchen is my sanctuary most of the time, but I want to get out there and play with my gang..driveway hockey, big wheels, Heads Up, Hardee Pardee, and who knows what else. This is a fab breakfast bread. Bonus…it freezes fabulously (I tested that). Now just sit back and wait for the oohs and aahs. Note: Recipe doubles beautifully. And, I made a pan of mini loaves as well (see pic below) reducing baking time to 25 minutes. Can’t wait for the smiles!

2 cups all purpose flour, divided
1 cup brown sugar, packed
1 t cinnamon
1/4 t nutmeg
1/8 t ground cloves
1 T baking powder
1/4 t baking soda
1/4 t salt
1 cup canned pumpkin
1/2 cup milk
1/3 cup butter, melted
2 eggs

©PEGhardee

©PEGhardee

Preheat oven to 350°.
Combine 1 cup flour and all other ingredients in mixing bowl.
Beat with electric mixer at low speed until blended.
Increase speed to high for 2 minutes.
Gradually add remaining flour while on low speed until well blended.
Pour batter into greased 9 x 5 loaf pan.
Bake 50 to 55 minutes, until knife inserted comes out clean.

Slice and savor!

Fall Back?

TurkeyCartoonHere’s hoping that your Thanksgiving will be glorious all of you dear ‘Mericans, (as Liam says); and to all of you other wonderful folks, I hope you relax and are thankful as well! I received an email this week reminding me to “fall back”; Ponder I did, as we’ve already tricked the clock once this autumn. Turns out, her message was “set your SCALES back”! (thanks Jef!) So set ’em back, dig in, and gobble up this weekend; there’s always the option to counteract the indulgence afterwards, ’cause you know what’s around the corner…I mean, I’ve already seen Mommy kissing Santa Claus!