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Thanksgiving Table Treats: Common dishes with a twist. DAY 1

I can’t believe Thanksgiving is less than a week away! As I speak my boyfriend has already begun the Thanksgiving festivities at a friends house enjoying “Practice Thanksgiving” (I’m babysitting but the children are all asleep nestled in their beds….but hoping to go over there once the parents get home). “Practice Thanksgiving” is an annual celebration- a bunch of young adults get together, bringing a traditional Thanksgiving side-dish while the host prepares a turkey. Everyone chows down on thanksgiving food a week before the actual holiday. 

If you are anything like me, Thanksgiving is not just a holiday of thanks- but a meal to be savored. Sometimes, however, with lots of friends and family to celebrate, you end up eating the same Turkey-mashed-potatoes-and-gravy meal, over and over again. Thanksgiving can often turn up to be like a clip from “Groundhogs”day. 
 How about sprucing things up a little? For this lovely thanksgiving week, here the first recipe in my Thanksgiving Treat series : (By the way…this is a grill recipe- for all the men out there!) 
Sweet Potato Stacks
3 large sweet potatoes, peeled, cut into 3/4-inch-thick slices
2 tablespoons canola oil
1/2 cup crumbled blue cheese
1 tablespoon mesquite seasoning
1/4 cup pecans chopped
1/4 cup bacon pieces
2 teaspons while balsamic glaze
Preheat grill your grill and combine potatoes, oil and seasoning until coated evenly. Place each potato slice onto the grill and cook for about 4-5 minutes until potato is golden. Once  potatoe is done cooking, place on a dish and drizzle remaining combined ingrediants on top of potatoes. A drizzle more of balsamic  glaze can be added as well if desired. 
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Journal Recipe #1: Toddler Muffins

Entry #1:

As a nanny I’m on the lookout for fun creative activities with “my”little girls (who happen to be of the rip-old age of 2 years and 13 months). My creative juices often take us into the kitchen and onto Pinterest and recipe apps. One particular recipe caught my eye- seemingly because it said “toddler muffins”and another because it was chocked full of fruits and veggies (which are some of MY favorite foods). So of course, I didn’t just use what the recipe called for, I used MORE than the recipe called for, and they became a HIT (so much so, that the entire batch was gone in a day between them, their parents and myself!) So here they are– they will widen the eyes of your little ones without widening your hips (too much):D 

Ingredients: 
1/2 cup butter softened
1/2 cup brown sugar
2 large bananas 
4 oz of puréed squash (for infants- 1 jar of baby food-squash) 
2 carrots grated and puréed (about 1 cup) 
1/2 sweet potato mashed
2 eggs beaten
1 cup flour
1/2 cup oat bran or Almond flour
1 tsp. baking soda
1 tsp pumpkin pie spice or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375. Grease cupcake pan. Cream together butter and brown sugar until smooth. Mix in mashed bananas, squash, carrots, eggs and sweet potatoes. Stir in flour, baking soda, spices, almond flour and salt until combined. Spoon batter into baking cups evenly- about 3/4 until the top. Bake 15- 20 minutes or until fork comes out clean when poked. Cool in pans 10 minutes before serving. Watch as entire batch disappears before your eyes! 
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Journal Recipe #1: Toddler Muffins

Entry #1:

As a nanny I’m on the lookout for fun creative activities with “my”little girls (who happen to be of the rip-old age of 2 years and 13 months). My creative juices often take us into the kitchen and onto Pinterest and recipe apps. One particular recipe caught my eye- seemingly because it said “toddler muffins”and another because it was chocked full of fruits and veggies (which are some of MY favorite foods). So of course, I didn’t just use what the recipe called for, I used MORE than the recipe called for, and they became a HIT (so much so, that the entire batch was gone in a day between them, their parents and myself!) So here they are– they will widen the eyes of your little ones without widening your hips (too much):D 

Ingredients: 
1/2 cup butter softened
1/2 cup brown sugar
2 large bananas 
4 oz of puréed squash (for infants- 1 jar of baby food-squash) 
2 carrots grated and puréed (about 1 cup) 
1/2 sweet potato mashed
2 eggs beaten
1 cup flour
1/2 cup oat bran or Almond flour
1 tsp. baking soda
1 tsp pumpkin pie spice or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375. Grease cupcake pan. Cream together butter and brown sugar until smooth. Mix in mashed bananas, squash, carrots, eggs and sweet potatoes. Stir in flour, baking soda, spices, almond flour and salt until combined. Spoon batter into baking cups evenly- about 3/4 until the top. Bake 15- 20 minutes or until fork comes out clean when poked. Cool in pans 10 minutes before serving. Watch as entire batch disappears before your eyes!