The Urban Homemaker Blog

Category: Recipes

  • It’s Possible to Reverse Food Allergies – read on

    Reversing Food Allergies

    Tired of living with gluten intolerance, dairy sensitivites, arthritis, eczema, and children with learning disabilities? Until now, I didn’t know there was a scientifically based diet that does more than control allergies by food avoidance, but actually reverses allergies and other health problems by healing the gut. I know many readers will be excited to, at last, find an on-line, in depth class with videos and recipes that will show you how to actually REVERSE ALLERGIES.

    My friend, Ann Marie Michaels, owner of Cheeseslave.com has put together a class based on what she learned with her own severe health problems diagnosed when she was only 25. You see, fifteen years ago, she was diagnosed with rhumatoid arthritis, sinus problems, chronic fatigue and other health issues. That led her on a journey to get better through diet instead of medications.

    In two years she was healed enough that she now enjoys vibrant health and she even eats occasional foods like chocolate chip cookies, pizza, and ice cream without any reaction because she restored her health through a diet regime and therapeutic grade pro-biotics.

    It has always intrigued me to think that dietary changes could make a significant impact on improving health and well-being but now there is hope that allergies can actually be reversed, permanently. Truthfully, I wouldn’t really know where to start if I was facing this choice, so a 12 week class to “hold my hand”, complete with video tutorials, and tried and true recipes that cost less than a doctor appointment and prescription medications sounds like an good option to me.

    This class is based on the book, The Gut & Psychology Syndrome by Dr. Natasha Campbell-McBride also known as the GAPS diet. The regime is based on the Specific Carbohydrates Diet originally created by Dr. Sidney Valentine Haas.

    If you and your family are being led to try diet to address health problems, this class will teach:

    • How to heal and seal your gut — improving digestion and nutrient absorption
    • How to make kid-friendly chicken nuggets — grain-free!
    • How to make homemade stocks that help to heal the gut lining
    • How to make fermented foods that provide beneficial bacteria that will rebuild your digestive tract
    • How to make delicious, yet legal desserts, from chocolate ice cream to birthday cake with colored frosting
    • How to save money on food by buying in bulk and cooking from scratch
    • How to save time and effort in the kitchen — She’ll teach you her tricks!

    In the 12 weeks of online classes you will get:

    • 50 Video Tutorials
    • Over 200 Printable Recipes!
    • Lifetime Access to the classes
    • Online Support Forum for Members Only

    Ann Marie is offering a $20.00 discount by using coupon code HEAL through March 28, 2011.

    For detailed  information, details, and registration go here:

  • Easy Pancake and Waffle Mix

    In the Heart of The Urban Homemaker newsletter we have been talking about food storage and building a pantry.  The following recipe for pancake mix is a good example of how easy it is to put together good quality basic ingredients to make your own convenience mixes.

    Quick Mix Pancake and Waffle Mix

    8 Cups whole wheat pastry flour (packed if freshly milled) or other whole grain flour *
    4 tsp salt
    7 Tbsp baking powder
    1/2 cup Sucanat or brown sugar
    2 2/3 Cup dry milk powder

    Combine the dry ingredients in a large mixing bowl and stir well to distribute the ingredients evenly.  Store in a zipper-top freezer bag or other freezer container.  Be sure to label the contents and include the recipe for making up the pancakes.

    *  Do not substitute hard winter wheat for pastry flour.  The pancakes will be heavy and dense.  Be sure to “pack” pastry flour into a measuring cup if it is freshly milled to get accurate measurements.

    Making Pancakes or Waffles

    1/3 cup oil, butter, or coconut oil

    3 cups Pancake Mix (above)

    2 Eggs

    1 2/3 Cups water

    Put all ingredients into a blender or large mixing bowl. Blend or stir until well mixed. Batter should be more thin than thick, adjust liquids if necessary so batter will be pourable.

    Heat the griddle to medium hot. Make pancake size as desired. When the top of the pancake is bubbly, flip to the other side. Serve with syrup, honey, apple butter, fruit syrup, fresh fruit or other topping of choice.

    Spiced Apple Pancake or Waffle Topping

    3 apples, peeled, thinly or reconstitute dried apples so you have 3 cups

    1/2 tsp cinnamon

    1/4 tsp cloves

    1/4 tsp nutmeg

    1/2 cup Sucanat, date sugar, or regular sugar

    1/2 cup water or apple juice

    In a medium saucepan over medium heat, combine all ingredients until the mixture reduces.  This will be about 15 minutes.  You can add 1/2 cup brown sugar until it is dissolved, if desired.  Ladle the warm topping over pancakes or waffles and enjoy!

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  • What’s for Dinner? Curried Hamburger

    This is what we had for lunch at Mentoring Moms the other day.

    Everyone asked for the recipe because it is so easy and delicious.

    This dish is also known as Pakistani Kima and is adapted from the More-With-Less Cookbook and everyone loved it.  Yummy!

    A quick and easy hamburger curry the whole family will love.  Great use for leftover baked potatoes.

    Saute in a skillet:

    3 Tbsp coconut oil or butter

    1 Cup onion, chopped

    Brown 1 lb of hamburger or ground meat with the onion mixture

    Stir in:

    1 Tbsp curry powder

    1 1/2 tsp salt

    dash pepper, cinnamon, ginger, and turmeric, (cayenne if you like hot and spicy)

    1 clove garlic, minced

    1 – 14 oz can diced tomato or 2 Cups tomato

    2 – potatoes,  diced

    Cover the mixture and simmer for 25 minutes or until the potatoes are tender.

    Add 2 cups petite peas or cut green beans. Heat through.  Serve with brown rice.

    Garnishes: (Optional)

    Diced green onions, or chopped cilantro, sour cream, diced cashews

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  • Monday Morning Mix

    Happy Valentine’s Day to you All.  I wanted to remind you that today is the last day of the Wondermill and Wondermill Junior old pricing.   I also wanted you to have this  fantastic and simple Chocolate Peppermint Custard for your Valentine’s and an opportunity to learn something from Penny Pinchin Momma.  (details follow)

    Last Day for Old WonderMill Prices – $239.95 today, $259.95 tomorrow – February 15, 2011
    Last day for Old Wondermill Junior price – $199.95 through February 14, 2011 – $219.95 starting February 15, 2011 -Includes free shipping, new auger, clamp, stainless steel burrs – the complete package!
    This recipe is courtesy of Cooking Traditional Foods, the longest running menu mailer based on the work of Weston A Price.

    This pudding recipe comes out thick and rich.  It’s great as a cake filling or in a custard cup.  You can change out the extract for different flavors.  When my kids want pudding, this is the recipe I use.

    4 egg yolks

    1 Tbs cornstarch

    1 (14-ounce) can coconut milk

    ½ cup chocolate chips

    1 tsp peppermint extract


    In a bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.

    In a medium saucepan, heat the milk and chocolate over medium heat until the chocolate is completely dissolved. Bring to a boil, remove from the heat, and cool briefly.

    Whisk ¼ cup of the chocolate mixture into the egg yolk mixture. Whisk in the remaining milk in a slow stream. Return to the saucepan and heat to a simmer and cook for 5 minutes. Do not boil.

    Remove from the heat and cool, whisking regularly to avoid a skin forming on top and keep the fat incorporated, until only slightly warm. Stir in the peppermint extract. Chill thoroughly in the fridge before serving, or use as a cream filling for cakes, cupcakes or the like.

    If your family likes sweeter desserts, you can stir in plain or chocolate flavored stevia with the peppermint extract. Unsweetened chocolate and a little rapadura or your favorite chocolate bar can be substituted for the chocolate chips. Orange, vanilla or another extract that would match chocolate can be used in place of the peppermint.

    Kerry Ann Foster is the owner of Cooking Traditional Foods Menu Mailer

    Penny Pinchin’ Mama e-book, Jill Cooper, who raised two teenagers alone while making only $500 per month, shares practical hints and strategies she used to make the most out of every dollar. The regular price is $12.95 and this week only it is 50% off or $6.48.

  • Christmas Breakfast Recipes

    PICT0640Our family enjoys the same Christmas breakfast each year, Pecan Cinnamon Rolls, Turkey sausage (recipe below) and Holiday Scramble after the “stockings are opened”. This is so easy I don’t do day-before-preparations.

    This year we will have Christmas breakfast at my daughter’s so I’ll let you know what we decide to have.  My guess is she will stick with tradition.

    The trick to getting breakfast ready quickly is doing the preparations the day before and refrigerating the cinnamon rolls or breakfast casseroles. There are two recipes for make-ahead Christmas Breakfast casseroles that your family may enjoy, especially if you are serving extra guests. All the recipes are below.

    HOLIDAY SCRAMBLE
    From     Breakfasts by Sue Gregg, p. 229, reprinted by permission
    Make the usual scrambled eggs special with this simple recipe.

    2-3 servings – double or triple as needed

    4 large eggs, beaten until light
    1/2 tsp. salt
    1/2 tsp. thyme leaves
    1/4 tsp. dry mustard
    1/4 cup sour cream
    1/4 cup Parmesan cheese
    1/4 cup chopped green pepper
    1 TB chopped onion, optional

    2 TB pimiento, chopped

    2. Scramble in: 1 TB butter

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Virginia’s Egg Scramble 8-10 servings  (It’s really good for a do-ahead!)

    From Breakfasts by Sue Gregg , p. 228

    AMOUNT: 9 X 12 GLASS OR PYREX PAN
    BAKE: 325 – 45 -65 Minutes

    1. Prepare Cheese Sauce. Blend butter and flour; stir in remaining ingredients: cook and stir until thickened over medium heat:

    2 TB melted unsalted butter
    2 TB flour (whole wheat pastry preferred)
    1 1/2 C. lowfat milk
    1/2 tsp. salt
    1/8 tsp. pepper
    1 1/2 tsp. worcestershire sauce

    2. Stir in cheese to melt:

    1 Cup firmly packed grated cheddar cheese

    3. Prepare Toasted Bread Crumb Mixture. Mix together:
    1 cup toasted whole grain bread crumbs
    1 1/2 TB melted unsalted butter.

    4. Grease or spray baking pan.

    5. Prepare Scrambled eggs. Combine eggs, onion, and mushrooms; scramble in butter until lightly done:

    12 extra large eggs, beaten
    1/4 cup chopped green onion
    and or 2 oz. can diced jalapeno or green chiles
    1 C. fresh mushrooms, diced
    3 TB melted unsalted butter

    6. Cover bottom of pan with cooked egg mixture. Spread Cheese Sauce over top; top with Toasted Bread Crumb Mixture.

    Garnish with paprika and minced parsley. (optional)

    7. Refrigerate until ready to bake. Bake at 325 degrees for 45-60 minutes.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    TURKEY SAUSAGE
    A great and tasty alternative to bacon and pork sausage, ground turkey contains 1/4 the fat of pork sausage and less than half the calories, and 1/5 the fat of bacon with less than 1/3 the calories. Many guests cannot believe they are eating turkey when they are served this recipe!

    AMOUNT: 12 patties (serves 6)

    1. Mix together thoroughly with a fork:

    1 lb ground turkey
    1 tsp. salt
    1/2 tsp. nutmeg
    1/2 tsp. sage
    1/2 tsp. thyme
    1/8 tsp. cayenne pepper

    2. Shape into 12 small patties. Fry in ungreased skillet or bake at 350? for 10 to 15 minutes in a shallow pan until done. Do not overcook or patties will become tough. Oven baking produces juicier patties and is easier when feeding a crowd.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    MARILYN’S FAMOUS PECAN CINNAMON BUNS

    If you would like to have hot-out-of-the-oven rolls without getting up at 4:00 a.m., prepare the rolls a day ahead. Place the shaped rolls on the maple glaze and raise them overnight in the refrigerator (instead of a warm place), keeping them carefully covered with plastic wrap. In the morning, the dough should have doubled and be ready to bake. Voila! Fresh bread in minutes and you didn’t even get up at 4:00 a.m. to do it! This recipe is extra delicious and healthy as it contains maple syrup for sweetening instead of sugar or honey. A fabulous gift to a new mom or new neighbors, or just for being friends.

    2 cups warm water (120F)
    2TB     SAF Instant Yeast
    1/2 cup dry milk powder
    1/2 cup oil or butter
    1/3 cup honey
    3 large eggs
    1 TB Salt
    6-8 cups     freshly milled whole wheat flour
    1/4 cup     Vital Gluten

    Caramel Topping:
    1/2 cup butter
    1-1/2 cup maple syrup
    1-1/2 cup chopped or whole pecans

    Cinnamon Roll Mixture:
    1 cup Sucanat, (SUgar CAne NAtural) or brown sugar
    1 TB + 1 tsp. cinnamon
    1/4 cup butter, melted

    Combine yeast, dry milk powder, vital gluten, and flour in a large mixer bowl. Add water, oil, and honey. Mix well for 1-2 minutes. Turn off mixer, cover the bowl and let dough sponge for 10-15 minutes. Add eggs and salt. Turn on the mixer; add additional flour, one cup at a time, until the dough begins to clean the sides of the bowl. Knead for only 5 minutes and keep the dough very soft and manageable. (Stiff dough will will produce heavy, dry rolls.) If the dough becomes stiff while kneading, drizzle additional water as you knead.

    To prepare sticky buns, melt butter and syrup and add the pecans. Divide this mixture evenly into the bottom of two – 9×13 baking pans. Divide the bread dough into two equal portions. Roll into a 20×28 inch rectangle. Spread 2 TB of melted butter over the rectangle of dough. Sprinkle with half the SUCANAT/cinnamon mixture. Roll up into a “jelly roll”, seal the seam, and cut into 1-1 1/2 inch thick pieces with dental floss. This will yield 12-15 rolls.

    Place the rolls into the prepared pans. Repeat this process with the remaining dough. Let the rolls raise in a warm area until doubled (approximately 30-60 minutes). Bake at 350 degrees for 30-35 minutes or till well-browned. Remove from the oven and let stand in the pan for 5 minutes. Turn out of the pan to cool onto a rack placed over a jelly roll pan (to catch the drippings and simplify cleanup). ENJOY!

    Baked French Toast Casserole (make ahead)

    1 loaf French Bread – slice 1 1/2-2 inches thick
    Place bread slices in a 13X9 buttered pan close together.

    6 large eggs
    1 1/2 cup milk
    1 cup milk, half/half or cream
    1 tsp vanilla
    1/2 tsp cinnamon
    1/4 tsp nutmeg

    Mix together and pour over bread. Cover with foil and put in refrigerator overnight.

    Topping:

    1/4 cups soft butter
    1/2 cup brown sugar
    1/2 cup chopped nuts – optional
    1 Tbsp light corn syrup

    Combine topping ingredients and sprinkle over entire casserole dish. Bake for 40 minutes at 350 degrees or until puffed and golden. Serve with maple syrup and butter.

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  • Encouragement Chart – Print and Save

    YOU SAY

    GOD SAYS

    BIBLE VERSES

    You say: ‘It’s impossible’

    God says: All things are possible

    ( Luke 18:27)

    You say: ‘I’m too tired’

    God says: I will give you rest

    ( Matthew 11:28-30)

    You say: ‘Nobody really loves me’

    God says: I love you

    ( John 3:1 6 & John 3:34 )

    You say: ‘I can’t go on’

    God says: My grace is sufficient

    (II Corinthians 12:9 & Psalm 91:15)

    You say: ‘I can’t figure things out’

    God says: I will direct your steps

    (Proverbs 3:5- 6)

    You say: ‘I can’t do it’

    God says: You can do all things

    ( Philippians 4:13)

    You say: ‘I’m not able’

    God says: I am able

    (II Corinthians 9:8)

    You say: ‘It’s not worth it’

    God says: It will be worth it

    (Roman 8:28 )

    You say: ‘I can’t forgive myself’

    God says: I Forgive you

    (I John 1:9 & Romans 8:1)

    You say: ‘I can’t manage’

    God says: I will supply all your needs

    ( Philippians 4:19)

    You say: ‘I’m afraid’

    God says: I have not given you a spirit of fear

    ( II Timothy 1:7)

    You say: ‘I’m always worried and frustrated’

    God says: Cast all your cares on ME

    (I Peter 5:7)

    You say: ‘I’m not smart enough’

    God says: I give you wisdom

    (I Corinthians 1:30)


  • My Favorite Christmas Cookies

    I was invited to two cookie exchanges this year.  I normally don’t go to the cookie exchanges because of past experiences when I had to take home store bought cookies to replace my hours of hard work.  These exchanges worked a little differently, we could pick and choose from the choices up to the number of dozens of cookies I brought.

    Since I only brought 3 dozen cookies this wasn’t too hard to do, and I got to take home a nice assortment of homemade goodies.

    OK, I admit it, I used real sugar for these instead of the healthier version.  Once a year I think it is fine to use the real thing.  Sucanat in the snowballs, I think adds too much flavor and masks the delicious pecan/butter flavor of this cookie.

    Pictured above are my all time 3 favorite Christmas Cookie Recipes that I always make because I like them.  They don’t look so festive but they are yummy and usually disappear quickly at Holiday Open Houses and other Christmas parties.

    To join the Christmas Cookie Recipe Contest -Share this  page link with your Facebook and Twitter friends.  When you have done that and post your favorite recipe (please don’t post recipes from other websites – just your own family favorite)  in the comments section below you will have a chance to win an Enviro Cloth – $14.50.  There will be five randomly chosen winners.

    BUTTER NUT SNOWBALLS
    (I have had this recipe for nearly 30 years!)

    1 Cup butter, softened
    1/2 cup sugar
    2 tsp. vanilla
    1/2 tsp salt
    2 cups all-purpose flour (I use kamut flour)
    2 cups finely chopped walnuts or pecans ( I use pecans) (more of a coarse flour consistency)
    Confectioner’s Sugar

    Cream butter, sugar, and vanilla until fluffy. Add the flour, salt, and blend well. Add in the finely chopped nuts. Shape into 1 inch balls. Bake 325 degrees F for 30 minutes. Do not brown! Roll in confectioner’s sugar while still warm and place on cooling racks.


    DATE BARS
    These are excellent, yummy, festive, delicious

    2 1/2 Cups dates, cut up
    1/4 Cup sugar or Sucanat
    1 1/2 Cup water
    1/2 Cup chopped walnuts (opt)
    1 1/4 cups whole grain flour
    1/2 tsp salt
    1 tsp baking soda
    1 1/2 cups rolled oats
    1 cup brown sugar  or Sucanat
    1/2 cup butter, softened
    1 TB water

    Combine dates, sugar and 1 1/2 cups water in saucepan. Cook, stirring frequently, until like thick jam. Cool. Stir in nuts, if desired. Meanwhile, sift together flour, salt and soda into mixing bowl, stir in oats and sugar. Cut in butter until mixture is crumbly. Sprinkle 1 TB water over oat mixture; mix lightly. Pat about 2/3 of crumb mixture into greased 13 X 9 X 2 pan. Spread with date mixture. Cover with remaining crumb mixture, pat lightly. Bake at 350 degrees F for 35 to 40 minutes or until lightly browned. Cool; cut into bars. Makes about 40 bars.

    Double Chocolate Mint Treasures


    3/4 c. butter
    1/2 c. brown sugar or Sucanat
    1/2 c. sugar
    1 egg
    1 tsp. vanilla
    1 tsp. peppermint extract
    1 1/2 cups whole grain flour
    1/2 c. baking cocoa
    1 tsp. baking soda
    1/4 tsp. salt
    1 c. chocolate chips

    Cream together butter and sugars. Add egg, vanilla and peppermint extract. Combine dry ingredients in a bowl. Add to wet ingredients and then stir in chocolate chips. Bake at 350 for 10 minutes on greased cookie sheet.


    PEANUT BLOSSOMS (not pictured)
    This recipe is fun to make with your children. They love to place the candy kiss in the middle of the cookie after they are baked.

    1 3/4 cups all-purpose or whole grain flour
    1 tsp. baking soda
    1/2 tsp. salt
    1/2 cup sugar or Sucanat
    1/2 cup firmly packed brown sugar or Sucanat
    1/2 cup softened butter
    1/2 cup creamy peanut butter
    1 egg
    2 TB milk
    1 tsp. vanilla extract
    48 milk chocolate kisses, unwrapped

    In a large mixer bowl, stir flour, soda, and salt.  Add remaining ingredients except candy and beat at low speed of mixer until well combined, scraping bowl occasionally. chill dough 30 minutes.

    Preheat oven to 375 degrees F. Roll small amounts of dough into 1 inch balls.   Place on ungreased cookie sheet and bake 12 minutes or until light brown. Remove from oven and immediately press a chocolate kiss into each center. The cookie cracks around the edge. Repeat with remaining dough. Makes 4 dozen, about 70 calories each.

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  • Savory Treats and Appetizers

    iStock_000001215593Small-300x225Take a class and learn to compliment holiday sweets with savory appetizers and classic winter dishes – spiced nuts, yogurt cheese spread, braised winter herbs and plenty of nourishing dips. Register Here.

    VIDEO: How to make radish roses, carrot curls and other vegetable crudites
    VIDEO: How to make chicken liver pate
    VIDEO: How to roast chestnuts over an open fire

    MENU: Favorite appetizers for Christmas
    MENU: Dishes to Bring to a Holiday Party
    MENU: Warm Treats for Winter Caroling

    RECIPES: Almond-flax bread, cheddar cheese balls with bacon and walnuts, chicken liver pate, savory spiced nuts, savory spiced seeds, grain-free cheese crackers, nut and seed crackers, homemade yogurt and herb crackers, olive tapenade, anchovy toasts, homemade yogurt cheese spread, braised winter herbs in olive oil and lemon, preserved lemon tapenade, blue cheese dip, roasted garlic, mulled wine, spiced cider, roasted chestnuts.

    This class will be December 8.  Register Here.

    Listen to my Interview  with Jenny McGruther to hear her passion for real foods.

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  • Don’t Throw Out Those Turkey Bones

    brothSeveral years ago, I was told by an older wiser mom, that the secret to her soup is in making homemade broth.  Years later, I learned that the chicken base/bouillon cubes I was buying were actually loaded with MSG, and not only unhealthy  but  a poor facsimile to the real broth in health and taste.

    Never Throw Out Turkey, Chicken, Fish, Lamb, or Beef Bones

    • Before MSG came into widespread use there were no commercially available chicken or beef broths available so it turns out Grandmother knew best when she used what she had and made delicious and nutritious homemade broths.

    • The homemade broth or stock contains minerals including calcium but also magnesium, but also phosphorus, silicon, sulphur and other trace minerals.

    • Homemade broth helps build the immune system.  We all know that chicken soup is also known as “Jewish Penicillin”.

    • Good stock contains gelatin that has been proved useful in the treatment of diseases and very nourishing to the gut. Examples of diseases that benefit from homemade broth  include peptic ulcers, infectious diseases, jaundice and cancer.

    • French studies showed that babies had fewer digestive problems when gelatin was added to their milk.

    • Ask any soup maker – homemade broth makes superior soups, is excellent to drink when sick, and perfect for Real Gravy.

    • For More information about homemade stock: Read “Broth is Beautiful” by Sally Fallon Morell

    • Here is our absolutely most favorite soup recipe using turkey or chicken stock.  So enjoy those turkey leftovers, creatively:

    TURKEY CHOWDER
    If you make homemade turkey stock from the leftover bones the flavor skyrockets to a perfect “10”! Even if you can’t try this recipe out this year, be sure to save the recipe for future use. I usually double the amounts to have some leftover soup for the freezer. If you let the soup sit a day, the flavor improves with age. We’ve eaten this in bread bowls that I’ve made. Fabulous!

    2 C. sliced carrots
    3 C. water, turkey broth or canned chicken broth (watch out for vitamin C)
    1 large floret of broccoli OR 1-10 oz box of broccoli
    1 C. onion, chopped finely
    1/2 C. celery, sliced
    1 tsp. salt
    1/2 C. ground oat flour (blend rolled oats in the blender to make flour)
    2 C. milk or allergy alternative
    6 oz. Swiss cheese, grated
    1-1/2 C. diced turkey

    Combine carrots, broth, onions, celery, broccoli, and salt. Bring to a boil over medium heat. Simmer 10 minutes. Bring to rolling boil again, and gradually stir in the oat flour, stirring constantly.   Let simmer another 10 minutes until lumps disappear. Reduce heat. Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.

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  • Free Thanksgiving Menu and Recipes Download

    Roast Turkey

    Traditional Thanksgiving Menu from The Urban Homemaker

    Turkey, Homemade Gravy*, Herbed Stuffing*,

    Mashed Potatoes, Aunt Helen’s Sweet Potatoes*, Green Beans Amandine,

    Cranberry Relish Jello Salad*

    Pumpkin Bread*, Fantastic Whole Wheat Rolls*,

    Apple Pie*, Pecan Pie*, and coffee or tea.

    I admit, not having Thanksgiving at home this year makes me a bit sad, but I am so thankful we can share my favorite Holiday with my sister, her husband and friends in Denver.  Enjoy all the preparations with your children and build the best memories ever.

    Download the free Traditional Thanksgiving ebook with all the recipes today only. ($5.97 value)

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