Ultimate Stuffing for Thanksgiving Dinner

 

I discovered this recipe in the Chicago Tribune ~ 

Food Section ~ years ago and since then have adjusted 

the recipe ingredients and spices over the years 

according to our tastes.   

 

 

Baked Donut Holes----Two Versions

 

You might be satisfied with eating just one ~ 

not me ~ 

it’s 2 or 3 of these sweet tiny gems for me.  

And because they’re baked, not fried, 

that’s OK!

 

 

I made chocolate donut holes the other day for the chocolate lovers here and then I thought about...

 

Mouthwatering Mustard and Brown Sugar Pork Tenderloin

 

This is just barely a recipe ~

only 5 ingredients, and two of them are salt and pepper.

 

Mustard, brown sugar and pork, mmm, mmmm, fit for a king!

And that’s a good thing because this is some delicious pork tenderloin ~ juicy and a bit sweet and savory. 

 

Tasty Banana Bread with Dried Cherries

 

Tweaking a classic banana bread 

works for me, 

particularly when 

dried cherries are in the mix!

 

 

As bananas ripen to their prime squishiness ~ when they are barely yellow ~ but streaked with black and brown, even solid black, that’s the time to make banana bread.  

 

Roasted Acorn Squash with Smoked Paprika

 

When the temperature dips
and the leaves are changing,
it’s time to cook heartier food!

 

An excellent accompaniment to roasted chicken and meats ~ this squash side dish is tasty, not to mention colorful.

 

Slightly Spicy Summer Veggies and Bacon Skillet

 

Turn your farmers’ market pickings into a vegetable stir-fry dish for dinner, it’s as colorful as it is tasty!

 

 

Bill and I both really liked this; just the right amount of seasonings with the extra flavor of smoky bacon. 

 

Spicy Garlic Shrimp over Spaghetti

 

My my my, look what’s here! 

 

Slippery strands of spaghetti, with garlicky buttery shrimp topping it.  Perfect for everyday and swanky posh enough for company around your table!