Pumpkin Spice Smoothie

Yield: Serves 2

Total Time: 5 minutes

Ingredients:

    1 (16 oz.) can pumpkin puree

    2 cups ice cubes

    2 cups milk

    1/4 cup dark brown sugar, packed

    2 teaspoons Sweet'N Low

    2 teaspoons ground cinnamon

    pumpkin pie spice, for topping

Directions:

Blend pumpkin puree and ice cubes together until combined (see Step 1 image above).

Add milk and blend together (see Step 2 image above). Add brown sugar, Sweet'N Low, and ground cinnamon. Blend together until smooth (see Step 3 image above).

Pour into glasses and top each smoothie with a sprinkle of pumpkin pie spice (see Step 4 image above). Enjoy!


MONTHLY MARTINI

Pumpkin Pie Martini

Ingredients

    Vanilla Vodka- 1 cup

    Creme de Cacao- 1 cup

    Heavy Cream- 1 cup

    Pumpkin Pie Spice by McCormick- 1 tablespoon

    Whipped Cream (to rim martini glasses)

Instructions

    rim glasses by dipping them in a small plate filled with whipped cream

    mix together remaining ingredients in martini shaker with ice

    shake, pour and enjoy


Drink and enjoy responsibly!


Dining Calendars

2017


Dining Cookbooks


Monthly Recipes

Thanksgiving Turkey Fruit and Yogurt Dip

    Prep10 min

    Total 10 min

    Servings 4

Keep the kids and your guests happy with this sweet and fruity Thanksgiving decorative appetizer

Ingredients

1 container (5.3 oz) Yoplait® Greek yogurt (any flavor)

1 medium pear Save $

1 medium red apple, cut into thin slices

1 medium green apple, cut into thin slices

2 chocolate chips Save $

2 tiny pretzel sticks Save $

Powered by Chicory

Steps

1   Remove cover from yogurt. On large serving platter, place yogurt cup. Cut pear in half lengthwise through stem. Cut 1 slice lengthwise about 1/2-inch thick for body of turkey. Thinly slice remaining pear for feathers.

2   Cut shapes out of small apple slice to make turkey’s beak and wattle. Arrange pear and apple slices around yogurt cup for feathers. Place pear slice on top of yogurt cup. Garnish with apple pieces for beak and wattle, chocolate chips for eyes and pretzel sticks for legs.

Expert Tips

    For a more decorative display, spoon the yogurt from the container into a small bowl.


Catering A Thanksgiving Dinner

By Amanda J Hales 

Thanksgiving is something that many of us look forward to each year. In Canada it falls on the third Monday of October and in the United States it's the fourth Thursday of November. Both celebrations center on big meal, usually with a turkey and all the trimmings which can be time consuming to prepare for, let alone actually cook.

We are all busy these days, and luckily we can get big dinners like Thanksgiving and Christmas catered so we can sit back, relax and actually enjoy the day rather than rush around getting everything prepared, stressing that nothing is forgotten and being stuck in the kitchen for hours on end while everyone else is having a great day.

Now you may think catering Thanksgiving is very expensive but in fact, it's not. If you go to the grocery store, chances are you will end up buying things that you just don't need or won't use. Heck, it was on sale, so why not? Well, that just ups the bill at the end of the day. If you cater, you simply make a menu, pick and choose what you know everyone will like and then allow someone else to do the guesswork and preparation.

There are some caterers who will deliver the food in the morning so all you have to do is heat it up come dinner time. This also allows you to use your own dishes if you so desire to make it a more family oriented and home-made affair though without all the stress associated with actually doing the work.

Caterers don't just bring the food to your house, you can choose to rent a hall if you have a lot of family and they can even make the work place festive by catering a lunch to get everyone into the spirit of the season. The essence of catering is the fact that one person isn't left with the majority of the work to get a great dinner on the table, instead you get a great dinner but you get it your way.

If your family really likes a dish that isn't on the caterer's menu, you can ask them to make it or even make it yourself to add to the other food, it's all up to you. Perhaps you only need them to prepare a turkey or maybe they will be entrusted with the whole meal, whatever the deal, they can make it work and allow you to enjoy your family!

Puffin Catering is the name in catering in Mississauga. Not only do they have a dedicated catering menu for corporate and business clients, but they also handle custom orders and weddings. Visit us at http://www.puffincatering.com for more information.



Dining Books 2017



Thanksgiving Quandary: Roast Turkey or Lame Duck

By James Snyder

My father used to tell me anything worth doing was worth doing right the first time. If you have time to do it the second time, you have time to do it right the first time.

As fathers go, he was right. It seems most people have not learned this lesson, least of all politicians who are supposedly serving the interests of their constituency. I know there are good politicians in America today. Nobody seems to know who they are, though.

The reason I have been thinking about this is I'm sitting here indulging in the delicate aroma floating in from the kitchen where the Gracious Mistress of the Parsonage has begun her ritual of roasting the Thanksgiving turkey. I say turkey, but really, she is roasting three turkeys. One is for our family Thanksgiving dinner and the other two are for the church Thanksgiving dinner.

Somewhere along the line, probably years before she met me, she learned the magnificent secret of doing things right the first time. Not like some people we hear about these days who don't have time to do it right the first time, but seem to have plenty of time to do it over and over again, sometimes four times.

Anything worth doing right the first time demands planning. If anyone knows planning, it certainly is my wife. If things were left up to me, nothing would ever get done. I plan to learn how to plan someday, but my plans seem to have fallen apart.

In our home, it begins about the middle of October when my wife says rather pensively, "Let's see. Thanksgiving is about five weeks away. Should we have a turkey this year?"

I can never tell if this is a real question, a rhetorical question or if she is trying to set me up for something. Believe me; I've been set up so many times I have a hard time lying down. For the first hundred years of our marriage, I always said, turkey. After all, what else do you have at Thanksgiving time?

However, this year was a little different. When I responded with my usual answer she said, "But we've had turkey for years. Aren't you growing bored of turkey?"

If there's one thing I don't ever get tired of it's turkey. You can do so many things with turkey. There is roast turkey, sliced turkey sandwiches, turkey salad and turkey soup just to name a few.

The only problem at our house is, the turkey rarely survives the first day, which is a tribute, not so much to our consumption as a family as to the genius of the family chef. I have often wondered what turkey soup really tastes like.

This expertise in the direction of the Thanksgiving roast turkey did not come without cost. It took years for my wife to master the art of roasting a turkey. Unfortunately, much of this practice was on Yours Truly. She has been roasting me for years and still complains that I'm not quite done yet. That really burns me up.

Only last week she complained I was a little hard on the outside and rather soft on the inside. I was tempted to shift the blame on her but when it comes to this area; I am more of a lame duck than a finely roasted turkey. My philosophy is along these lines; I'd rather let things happen and then try to adjust to the consequences.

My good wife is of the opinion that you create your own consequences. Moreover, when she says this she is usually looking at me a little askew.

"Don't you know that the Thanksgiving Turkey does not roast itself?"

Being the lame duck I am, that thought never played with my mind. I have always enjoyed the results of the roasted turkey without a thought about how it got to my table.

While I was enjoying the aroma of the turkey roasting in the kitchen, I came up with several suggestions along these lines.

First, I need to find things that are worth doing in the first place. How much time I have wasted on things not really worth my time or effort is beyond my computation. Like my wife, I need to be a little more picky about the things I choose to do. Not everything is worth my time.

Second, those things worth doing certainly deserve my best efforts. If I have to redo something, it means I'm not putting my best effort into the project. And at my age, I don't have time to waste on things that are not worth my best effort.

Third, there is no finer satisfaction than a job well done.

I never understood that until recently. In the middle of our Thanksgiving dinner when everybody is enjoying the food and complementing the chef, my wife is sitting in her chair smiling. I never really knew why until now.

This must be how our heavenly Father felt with Jesus at his baptism. "And the Holy Ghost descended in a bodily shape like a dove upon him, and a voice came from heaven, which said, Thou art my beloved Son; in thee I am well pleased." (Luke 3:22).

The best way to celebrate Thanksgiving is to recognize the wonderful work God has done for our salvation, which did not come without the ultimate cost, the sacrifice of His Son. This was done once and for all.

Dr. James L. Snyder is pastor of the Family of God Fellowship, Ocala, FL 34483, where he lives with the Gracious Mistress of the Parsonage. Telephone 1-866-552-2543, e-mail jamessnyder2@att.net. Website is
http://www.jamessnyderministries.com.



Thanksgiving Taco Ideas: Not Just for Leftovers (But Can Be)

By Michael Tosh 

Post-Turkey Day taco meals are not new and entirely delicious. But there's nothing that says you can't make turkey tacos for Thanksgiving Day itself.

It's pretty easy to find turkey leftover taco recipes on the Internet. You don't need taco caterers to make a southwestern-flavored turkey taco (use chili powder, dried oregano and ground cumin), a diet-themed turkey taco (substitute iceberg lettuce for the wrap), or even a gourmet turkey taco (the secret is to use fresh cilantro).

All well and good. Adding a spiced-up cranberry relish makes for an awesome salsa, so have at it. It's not at all hard to imagine a mobile taco catering company offering these during the holiday period.

But one of the most enriching and affirming aspects of the uniquely American way of celebrating Thanksgiving is how the holiday is not tied to any religion or ethnic group. The Norman Rockwell dinner table might be the tradition of millions, but the diversity of the country can be found in kitchens and on dinner tables from sea to shining sea in late November.

For example, Italian Americans have included tomato sauces in their Thanksgiving for many generations now. German Americans manage to slip in a sweet-sour cabbage. And Irish Americans might serve up colcannon, a creamy mashed potato mix with cabbage, onions and bacon.

So why not try Thanksgiving tacos? Mexican Americans may or may not serve them, but tacos have become so universal that they hardly can be tied to any heritage. The advantage of tacos - well known to taco catering firms that serve meals for hundreds of event attendees - is that they are easy to eat in large group settings. The hand-held nature of tacos allows for service without flatware. That works just as well with the adults as it does at the kids' table.

The possibilities of a Thanksgiving taco are almost endless. Thin slices of turkey are the main ingredient, of course. But adding roasted sweet potatoes, cranberries, pecans and even a little sour cream makes for a tasty dish. Wrapped in a corn tortilla (flour will do, too) it's a meal worthy of Myles Standish.

Part of the reason for this - spoiler alert, this is about to get scientific - is that the basic foods found in traditional New England-style Thanksgiving dinners contain complementary aromas. The Institute of Food Technologists (IFT) claims that 80% of the pleasure of meals and feasts are the smells of cooked dishes. The professional organization says that flavor compounds (tiny particles that are aerosolized and float in the air to meet the nostrils of hungry diners, right before the meal) of root vegetables, onions, potatoes, the squash family, cooked apples, cranberries, honey and turkey simply go together. Including in a taco.

So would a margarita bar, white wine or eggnog be better with that meal? The IFT doesn't say. Perhaps a little more experimentation is needed on that.

Knowledge for taco caterers and mobile taco catering click domain for more details.



WINE CORNER

Wines for the Good Ol' Turkey

There's a little-known secret about wines for Thanksgiving: Not everything goes with turkey. So when good matches are found—such as Riesling and pinot noir—hosts often stick with them. Ready to escape that tradition? Read on.

Fresh Whites

White wines sporting a combination of mouth-filling body in a tantalizing dry, tangy, and refreshing package can be superb Thanksgiving choices. Try Australian blends featuring the refreshing Sémillon grape to get a sense of this serendipitous balancing act. Often, you'll find Sauvignon Blanc in the blend, which tosses zippy citrus flavors into the mix.

If you're holding out for American wine on this American holiday, just grab a gris — pinot gris, that is, from California or the Pacific Northwest. These too can give you Thanksgiving-perfect poise and panache.

Surprising Reds

For some folks, if it's not red, it's not wine. But to achieve turkey-day success, consider reds that are somewhat on the light side and definitely fruity, maybe even a tad tart.

One wine you may not know, but which is tailor-made for holiday tables, is Carmenère. This French exile has lately taken root in Chile, yielding exciting, medium-bodied red wines, with loads of fresh, red fruit flavors and soft, ripe tannins.

For an atypical red wine option, perhaps consider another Old World import: Sangiovese, from Italy. The California versions of this bright, shining star of Chianti can be sumptuously juicy and mouth-watering, matching up well with all sorts of Thanksgiving fare, and keeping your food-wine pairing from turning into, well, a real turkey.

Final Notes

Whether you'd like to try something different or stick to tradition, this month you should try the Meiomi Pinot Noir or Korbel Brut Sparkling . And if you're looking for multiple options that will make all of your friends and family members happy, check out our




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