Thanksgiving; Picking Your Indulgences Part Two

Mashed Potatoes

  • Red skinned potatoes cut into chunks
  • Chicken stock for a lactose free recipe or skimmed milk
  • Optional: Roasted garlic & chives
  1. Put potatoes in a Dutch oven and cover with water
  2. Bring to boil
  3. Turn the heat down slightly and cook for 20-25 minutes or until tender.
  4. Drain potatoes and transfer them into a large mixing bowl. (Add the roasted garlic)
  5. Warm the chicken stock or milk slightly.
  6. With a mixer (or a Kitchen Aid mixer, I hope Santa bring me one for Christmas this year…) start to slowly mash the potatoes adding in the liquid a little at a time.
  7. Continue to mix to desired consistency.
  8. Transfer to your serving bowl and stir in  the chives.


  • Broccoli, washed and dried thoroughly
  • 2T. Olive oil
  • Salt
  • Pepper
  • Garlic (optional)
  1. Preheat oven to 400°
  2. Cut the broccoli into florets and put in a large bowl.
  3. Drizzle olive and toss until the broccoli is coated.
  4. Place in a single layer on a baking sheet that has been sprayed with cooking oil.
  5. Bake for 25 minutes or until tops become slightly browned.


Apple Crumble

  • 6-8 Medium apples (Golden Delicious or Gala or a mixture)-peeled and thinly sliced.
  • 1C. sugar
  • 1t. cinnamon
  • 1T. flour
  1. Preheat oven to 350°
  2. Mix together and put in a baking dish sprayed with cooking spray.

Crumble Topping

  • 1 box of yellow cake mix
  • ¼ C. brown sugar
  • 1C. instant oatmeal
  • 1 stick of butter cold- cut into small squares
  1. Thoroughly mix the dry ingredients together.
  2. Add the butter; use your hands to mix the butter and the dry mixture into small crumbly pieces.
  3. Sprinkle evenly over the top of the apples.
  4. Bake for 35-40 minutes.
  5. Let it cool before serving; about 2 hours.

Author: kathy

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