Anticipating that we will probably be doing Thanksgiving at MIL's again this year although we had hoped to be moved home in time to host.
SO - my planned contributions to the meal are:
- Herb Filled Crescents...this is a tried and true recipe I've had for years! It is from a "cookbook" I started a subscription to when I was a teenager. You signed up and they sent you a binder and a set of cards - full size pages, glossy with 3 holes punched so that they go in the binder.
They sent a new set of cards every month and I kept it up for a quite a while. Goodness knows how much I paid for all of those, but I will say I keep going back to that binder and I'm always happy with the results.
ANYWAY - the recipe is simple. You roll out pieces of frozen puff pastry (thawed) and cut into triangle shapes. You spread each shape with cream cheese that has been softened and mixed together with various herbs and spices (garlic, chives, dill, etc.) Then you roll them up, brush them with egg white or milk and bake until golden. YUM!!! There are never leftovers, no matter how many I make!
- My other contribution this year will be a recipe I tested last fall and it was SO good! DH and I left no leftovers!!!
Roasted Butternut Squash with Kale and Almond Pecan Parmesan
http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/
I wanted to bring something that was a healthy type vegetable but still yummy and this dish fits the bill perfectly! And we have LOTS of butternut from the garden this year which is even better!