Happy Thanksgiving!
I hope you are all enjoying your time in the kitchen today. Remember to try not to stress too much cooking dinner tonight.
I hope you all have plenty to be thankful for. I know I have a lot this year to be grateful fo. I am thankful that I am getting starting on a career path I love (even thought it keeps me too busy), I am thankful that I get to enjoy a big, yummy meal today, and I am thankful to spend time with my family, who I’ve been missing now that I live away from home.
Today count your blessings, and not the plates of food you eat!
Here are some great recipes to make with your leftovers:
Thanksiladas
Open Face Turkey Sandwich
Barbeque Turkey Wrap
Open Face Turkey Ruben
Thanksgiving Wraps
Cranberry Chicken Pizza
Streusel Sweet Potato Soufflé
Sweet Potato Fries
If you have some leftover sweet potatoes, here is an easy (but not very pretty) breakfast, or since I hope you all are sleeping in and relaxing, brunch. Take some time to recover from the big turkey day and enjoy the remaining vacation from work.
These sweet potatoes will give you the energy needed to put up for Christmas decorations.
3 small sweet potatoes, peeled and chopped
1/4 cup peanut butter
1/2 tablespoon butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
Peanuts, optional
Preheat oven to 400°F. While preheating, have your baking pan in the oven, so it is hot when you will put the sweet potatoes on. This will help them crisp and not burn.
In a small saucepan over medium-low heat, combine sweet potatoes, peanut butter, butter, cinnamon, and salt. Stir together until warm and sweet potatoes are covered with peanut butter (you may need more or less peanut butter based on the size of your sweet potatoes). Spread in an even layer on a greased baking sheet. Bake for 10 minutes. Stir and flip potatoes Increase heat to broiler and cook for an additional 8-10 minutes, until crisp.
Garnish with peanuts if desired. Serve with toast, eggs, or as a side dish.
Serves 2-3.
cinnamon freud 
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