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This is Just the Beginning of Our Thanksgiving Countdown Recipes


Ok, so Thanksgiving is almost upon us!  How is that possible?  I have to admit that I put up Fall decorations so early this year I am ready to switch things up but I will wait until after Thanksgiving!  I am just going to randomly add recipes as I come across them and as I think about some of our favorites that we may want to make for our Thanksgiving this year so here are the first few:

Honey Wheat Rolls

Honey Wheat Rolls


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°), divided
  • 2 egg whites
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1-1/2 cups whole wheat flour
  • 2-1/2 cups all-purpose flour
  • Melted butter, optional


  • In a small bowl, dissolve yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
  • Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under.
  • Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
  • Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired. Yield: 1-1/2 dozen.

Spinach Dip and Bread Bowl

Spinach Dip in a Bread Bowl


  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 pound sliced bacon, cooked and crumbled
  • 1/4 cup chopped onion
  • 1 tablespoon dill weed
  • 1 to 2 garlic cloves, minced
  • 1 round loaf (1 pound) unsliced sourdough bread
  • Assorted fresh vegetables


  • In a large bowl, beat cream cheese and mayonnaise until blended. Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
  • Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and place on a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown; set aside.
  • Fill bread shell with spinach dip; replace top. Place any dip that doesn’t fit in shell in a greased baking dish. Wrap bread in heavy-duty foil; place on a baking sheet. Bake at 350° for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45 minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes. Yield: 4 cups.

Roasted Vegetables

Roasted Fall Veggies



  • 3 pounds sweet potatoes (about 4 large), peeled and cut into 1-inch cubes
  • 1 pound parsnips, peeled and cut into 1-inch lengths
  • 6 shallots, quartered
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 3/4 cup chopped Diamond of California® Walnuts, toasted
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon ground nutmeg


  • Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil.
  • For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon peel and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.


Please send me any of your favorite Holiday recipes that you wouldn’t mind sharing and I will share them!  I am going to devote 1 day to Turkey and one day to Pies so please send me those but I am always anxious to find and try some new ways to entice my family with veggies so please share it all!!!  Thank you!

God Bless,

Janet Scott

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Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

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