I've been using this recipe for a while  But, stumbled across this version while searching for recipes for the holidays.  The original recipe was from Dr. Mary Ann Niemczura author of  "A Past Worth Telling"  I've been following this recipe for years but as with all recipes you adapt, and make it your own. If you don't like one of the ingredients; please feel free to make changes and substitutions.  No matter how you mix up this recipe it's always good and can be made throughout the year.  Enjoy :) 

Ingredients:

one mother
one father
two or more children
several relatives
many friends
dogs & cats 
fish swimming in the fish tank and fed ahead of time
apron(if cooking at home)
oven mitts(if cooking at home)
appropriate oven utensils
festive tablecloth on the table
cloth napkins
one or more vehicles
love, hugs, kisses, laughter, memories

1. Follow directions provided with all the ingredients if preparing the meal at home or follow the directions listed below, if not cooking at home.

2. Pick up family members at the airport. Give directions to the house to relatives and friends.

3. Shop for all the trimmings for the Thanksgiving meal or meet at the restaurant. Add generous amounts of kisses, hugs, smiles, love, laughter, good memories, sleep and walks together.

4. Enjoy the meal together, take naps as needed and watch television as needed. Visit with everyone and catch up with what is going on in their lives.

Remember to laugh and smile for these truly are the sweetest days.   :) 

I have tried these a couple of times.  I am not a huge pasta eater so I did not mind them.  You will need to follow the directions and rinse them well.  I have used them when I make the Olive Garden mock Mediterranean Garlic Shrimp.  The flavor in the sauce over powers the taste of the noodle so I thought it was great.  Killed an out of control craving that I was having.  I prefer the "angel hair" style pasta.  My hubby who is a pasta lover did not care for them, but will eat them if that is the only way I cook that recipe.  I say give them a shot.

Sugar Free Pumpkin Pie Singles

Large 6 -muffin pan

1 cup canned pumpkin

1/4 cup unsweetened almond milk

1 egg

2 cups almond meal

4 tablespoons melted butter (or a little more)

1 tsp Vanilla

3 pumps of Torani Vanilla sugar free syrup

1 tablespoon pumpkin pie spice

Splenda or sugar substitute of choice (about 1/2 cup)

line individual muffin cups with foil or large muffin papers

Mix almond meal, butter & Torani syrup well until formed. Divide into 6 large muffin cups, pressing along bottom and sides to form the crust. Set aside.

In another bowl, combine pumpkin, Splenda, egg, vanilla, almond milk & pumpkin pie spice until well mixed. Pour over crusts until full. 

Bake in oven 425 degrees for 15 minutes. Reduce oven to 350 and bake for another 40 minutes. 

Serve with whipped cream and enjoy!

Zucchini slice

5 eggs, 1 cup self rising flour, 375 g grated zucchini,1 large onion finely chopped, 200 g chopped cooked bacon, 1 cup grated cheddar cheese, 1/4 cup vegetable oil

preheat oven to 350*F. 

Grease a casserole dish with spray.

beat eggs in a large bowl. Add flour and best well. Add zucchini, onion, bacon, cheese and oil... Stir to combine.

pour into prepared pan and bake for 30 minutes or test to be sure done.

My favorite Thanksgiving menu item is just a basic deviled egg.  I've always loved them ... Mom made them with sugar, but they are just as delicious without!!  Mmmmmm!!!!!!  And they are adaptable ~ add relish or curry spice or whatever you are in the mood for!  Yum!