12oz bag of cranberries
1c toasted almond slivers
1 can pineapple
Cook cranberries in water and sugar.
Bring to a boil for ten minutes. Remove from heat and add pineapple and toasted almonds. Pour into a bowl and cover—let cool to room temperature and then refrigerate for at least an hour.
Toasting the almonds: put on baking sheet at 350’ for about 12 minutes.
1/2 c heavy cream
Peel the onions. Steam them for about 15-20 min. Melt 2 Tbsp butter in a sauce pan and sauce the onions until golden. Add 1/2 c heavy cream. Stir and heat until creamy. Add salt and pepper to taste.
Spinach Artichoke Dip:
1 c chopped spinach
1 (8.5 oz) can chopped artichoke hearts
1 c shredded cheddar cheese
3/4 c shredded parmesan
1 c mayo
1 tsp minced garlic
Heat oven to 350’. Mix all ingredients and put in a pie dish.
Cook for 20 min. Serve with chips.
1 16oz bag shredded coleslaw
1/2 cup mayo
2 tsp apple cider vinegar
1/4 c sugar
salt and pepper
Mix all ingredients. Refrigerate until ready to serve.
Turkey and Havarti Sandwiches:
Moms homemade Gluten Free Bread
Boars Head Maple Glazed Honey Coat Turkey
Boars Head Havarti Cheese
Top with Cranberry Sauce, Creamed Onions, Mayo, and Coleslaw! YUM!
Hope y’all enjoyed your Thanksgiving! 🙂