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Thursday, 13 October 2011


Megs has found one!
Megs and I went pumpkin hunting. Thanksgiving is enjoying the crisp fall air and picking out the perfect pumpkin while you dodge the running kids at the farm.  

After being overwhelmed with drool-inducing smells wafting from the farm bakery, we headed home and began the festivities of spending hours in the kitchen getting ready for our big meal.  Of course, you need some tasty appetizers and some wine do to this so you don’t pine away before supper is actually ready!  Today’s fall favorites are brought to you from Megs.

Megs’ Recipe Corner

Salmon Dip

Makes approximately 1 ½ cups.


1 block of cream cheese
1-2 TBSP of horseradish
1 tsp of dill
1 cup of smoked salmon


Place all ingredients in a bowl and mash/stir with a fork until combined. Serve with your favorite crackers or Paris Toasts. Highly addictive!

Whole Berry Cranberry Sauce

Recipe taken from Ocean Spray.
Makes approximately 2 ¼ cups.


1 cup water
1 cup sugar
1 package (340g) fresh or frozen cranberries (we used fresh!)

Mix water and sugar in a medium saucepan; stir to dissolve sugar.  Bring to a boil; add cranberries, return to boil. You will hear them popping and this is normal :) Reduce heat, boil gently for 10 minutes, stirring occasionally. Remove from heat. Cool completely at room temperature and refrigerate. 

Cranberry Surprise Cake
Handed down from Megs' Mom.


3 cups cranberries
½ cup brown sugar
2 eggs
1 cup brown sugar
1 cup flour
¾ cup melted butter


Preheat oven to 325.

Grease a 10” pie plate. Spread cranberries over bottom of pie plate. Sprinkle with the ½ cup sugar.

Beat the eggs, add the brown sugar gradually. Beat until blended.

Stir the flour and butter into the egg / sugar mix.

Pour the batter over the cranberries.

Bake  45 – 60 minutes.  It takes closer to 60 minutes if you are using frozen cranberries, rather than fresh.

More from our festivities...

Sweet Potato Casserole, Cranberry Sauce, Mashed Potatoes, Turnip, Carrot, & Cranberry Dressing


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