Bacon-wrapped sweet potatoes

This Thanksgiving, we hosted some family. In looking for a new appetizer, I decided to give these bacon-wrapped sweet potatoes a try. Anything tastes delicious wrapped in bacon, and I thought it would be a good use of sweet potatoes. I was not wrong; these sweet potatoes were delicious.

When making this recipe, I found that it was best to turn them at least once during the baking process so that the bacon becomes crisp on more than one side. I also recommend waiting to insert the toothpicks until the sweet potatoes have softened up after a few minutes of baking.

Bacon-Wrapped Sweet Potatoes

• 2-3 sweet potatoes
• 4 Tbsp. butter, melted
• 1 tsp. cinnamon
• 1 pound bacon strips, cut in half

Cut the sweet potatoes into one-inch cubes. Blend the cinnamon into the melted butter. Toss sweet potato cubes in the melted butter. Wrap each sweet potato cube with bacon and place on a foil lined baking sheet. Bake at 350 for 45 minutes, or until done, turning the potatoes at least once. Place toothpicks in each for an easy appetizer. Enjoy!

Chinese Turkey

Every November, there is plenty of turkey to enjoy. Here is a terrific recipe that can use up your leftover Thanksgiving turkey. The flavor is delicious and different from standard turkey dishes. And the recipe is flexible so that you could adjust many of the ingredient amounts and still have a delicious dish.

When I made this recipe, I had one last green pepper from my garden that I used. But I forgot to get celery, and I know that celery would be a great addition to this recipe. I think that carrots could be a tasty addition for this dish. I served this dish with rice but it would also be delicious with noodles.

Chinese Turkey 

• 3/4 cup chicken broth
• 1 medium onion, chopped
• 1 cup chicken broth
• 1 cup thinly sliced celery
• 4 canned water chestnuts, sliced
• 1/4 tsp. ground ginger
• 1 tsp. salt
• 1 Tbsp. soy sauce
• 1 one-pound can beat sprouts, rinsed and drained
• 2 cups cooked turkey, cut into strips
• 1 medium green pepper, cut into strips
• 1 Tbsp. cornstarch
• 1 Tbsp. chicken broth

Place 3/4 cup chicken broth and onion in a sauce pan; cook over moderately low heat for ten minutes, until onion is tender, stirring occasionally. Add the one cup of chicken broth, celery, water chestnuts, ginger, salt, and soy sauce; heat for five minutes, stirring occasionally. Add bean sprouts, turkey, and green pepper; heat for four minutes, stirring occasionally. Mix cornstarch and the one tablespoon of chicken broth together until smooth; stir into turkey mixture. Cook a few more minutes until sauce is thickened. Serve with rice or noodles. Enjoy!

Famous Oatmeal Cookies

This year, the Buckley Family had an early Thanksgiving get together hosted by John and Laura at their condo's clubhouse. As with all Buckley gatherings, there was so much food. Among the many desserts, were these cookies that I made. 

The first batch of these cookies, spread too much and broke apart when I removed them from the pan. Of course, I still ate the cookie crumbs, but I also added a little more flour to the dough to help the cookies not spread so much and hold together. I also used raisins in this batch. Other add-ins would be delicious, so make the cookies your way.

Famous Oatmeal Cookies 

• 3/4 cup butter, softened
• 1 cup firm brown sugar
• 1/2 cup sugar
• 1 egg
• 1/4 cup water
• 1 tsp. vanilla
• 1 1/4 cup flour
• 1 tsp. salt
• 1/2 tsp. soda
• 3 cups oats
• optional add-ins: raisins, chocolate chops, etc.

Beat butter, sugar, egg, water, and vanilla together until creamy. Sift together flour, salt, and soda; add to creamed mix. Blend well. Stir in oats and any optional add ins. Drop by teaspoon onto greased cookie sheets. Bake at 350 for about 12 to 15 minutes. Allow to cool. Enjoy!