Thanksgiving is here! I love this time of year to reflect upon my blessings, which are so many. I am so thankful that my family is healthy (well, except my current flu - lol). I have a comfortable home, a wonderful career, and so many opportunities to express my creativity. I am looking forward to the new year and want to start some new projects. I want to continue this blog and my canning, but expand my creative endeavors. I have many ideas. I never lack for ideas, but am challenged in selecting just one.

Lucky spent $33.12 savings of 48% ($26.94)

Meat:
5 lb Cook’s spiral sliced ham (1.99 a lb)
2 Jennie-o turkey sausage (2 for $6)
2 Johnsonville ground italian sausage (2 for $5 and .55 coupon)

Dairy:
2 Sunnyside Farms butter (2 for $4)
1 8 oz Sunnyside butter (free for buying Pilsbury products)

Cans/boxes:
2 Progresso broths (2 for $3 and $1 coupon)

Other:
2 bags of diamond nuts (2 for $5) chopped pecans
2 Pilsbury reduced fat crescent rolls (2 for $3)
3 Pillsbury Grands biscuits (1.69 each) (.30 C)
1 packs of Sunnyside Farms brown and serve rolls (1.29)

Vegetables:
2 bunch of celery (.49)
1 green pepper
A bag of onions
1 8lb bags of russet potatoes (2.99)

Safeway spent $76.61 saved 35% ($40.09)

Dairy:
1 32oz bag of Lucerne shredded mozzarella cheese (5.99)

Cans/boxes:
Folger’s coffee (5.99 - $1 coupon)
2 cans of Safeway evaporated milk (.99 each)

Other:
1 lb bag light brown sugar (.99)
2 5lb bags of Safeway sugar (2 for $4)
1 cool whip topping !.29)
2 Reddi Whip aerosol whipped cream (2 for $5)

Vegetables/fruits:
5 lb sweet potatoes(.79 a lb)

Frozen:
1/ 2 pack of Safeway deep dish pie crust
4 Safeway frozen vegetables (1.88 each)
1 bag of sliced ocra

Beverages:
3 Pepsi products (3 for $6.99)

Raleys spent $19.94 saved 38% ($12.28)

Dairy:
2 Lucerne cream cheese (.99 each)
18 pack Raley’s eggs ($1.99)
2 Kraft shredded or chunk cheese (2 for $5) shredded swiss, but other of your choice

Other:
1 Keebler Ready Pie Crust (1.88) graham cracker (.30 coupon)

Vegetables/fruits:
2 lbs fresh green beans (.88 a lb)
2 sliced white mushrooms (2 for $4)
3 lbs of Fuji apples (1.27 a lb)

Beverages:
2 Minute Maid orange juice (2 for $4)

I didn't have as high of a percentage as usual due to having to buy specific ingredient to make Thanksgiving treats. However, I did spent about $130 for the week, which isn't bad.

Menu for Nov. 23 through 29

Monday (23rd)
Ham, scalloped potatoes, and roasted apples

Tuesday (24th)
Breakfast for dinner – biscuits and gravy, sausages, fruit

Wednesday (25th)
Crescent roll sandwiches (ham and swiss)

Thursday (26th) Thanksgiving Day at Mother’s
My contribution roasted turkey, sweet potato casserole, and 3 pumpkin pies

Friday (27th)
Turkey tetrazzini, broccoli, and rolls

Saturday (28th)
Turkey gumbo

Sunday (29th)
Italian quesadillas and fruit (made with Italian sausage and mozzarella cheese to dip in spaghetti sauce)

Recipes from various online source (none written by me, I forgot to collect my sources, sorry!)

I believe I found this recipe from Southern cooking site. I have made this southern inspired casserole many times. Even people that hate sweet potatoes love this recipe.

Sweet Potato Casserole
A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping. Scroll down to see more sweet potato recipes.
Ingredients:
• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

I picked this recipe out to try something new. I can tell you this recipe is easy and delicious. Everyone loved it, even the little girls.

No-Bake Pumpkin Butter Pie
This easy pumpkin pie is made with pumpkin butter, cream cheese, and whipped topping.
Ingredients:
• 8 ounces cream cheese, room temperature
• 1 jar pumpkin butter, 9 to 12 ounces
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 2 cups whipped topping, thawed, and more for serving
• Prepared graham cracker crust
Preparation:
Beat cream cheese, pumpkin butter, brown sugar, and cinnamon on medium speed of electric mixer until smooth and well blended, scraping the bowl occasionally. Fold in the 2 cups of whipped topping. Spoon into the prepared graham cracker crust and spread to smooth the top. Refrigerate for 3 to 4 hours before serving.

I am going to modify this recipe to use my pumpkin butter. I believe that I can just add the evaporated milk and eggs to pumpkin butter and bake. We will see if this works out. It did!

Pumpkin pie

• Prep: 15 min
• Cooking: 55 min
• Cooling time: 2 hrs cooling
• Yields: 8 servings

Ingredients
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

I have always just made up my own recipe for this casserole. I thought that I might use this recipe for guidance, but I know I will not use cream or white wine. Of course, I had to modify this recipe due to lack of something. I didn't have crackers or bread for a crumb top (we rarely eat bread), so I used a boxed cornbread mix on top. It was surprisingly delicious.

Turkey Tetrazzini Recipe
INGREDIENTS
• 12 oz egg noodles, spaghetti, linguini or other pasta
• 12 ounces mushrooms, sliced (about 4-5 cups)
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups of milk
• 1/4 cup cream
• 2 cups chicken broth
• 1/4 cup dry sherry, vermouth, or dry white wine
• 3 cups coarsely chopped cooked turkey
• 1 cup cooked peas
• 2/3 cup freshly grated Parmesan
• 1/3 cup shredded Swiss cheese
• 1/3 cup fine fresh bread crumbs
• Salt and Pepper
METHOD
1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.
2 Preheat oven to 375°F.
3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.
4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Serves 4 to 6.