Wednesday, November 26, 2008


...truly is my least favorite color. I dislike it intensely enough to say that I "hate it". I know hate is a strong word, but then, so is my dislike of the color. So, I found it almost amusing today to realize, as I was preparing the dishes I said I would do for tomorrow's feast, that they were both ORANGE! Aacckkkkk! I'm sure if any of the QB's are reading this now, they're laughing with delight.

First up was this sweet potato casserole, still needing it's topping of brown sugar and pecans.

Then cam the Roasted Carrot dip. This gets served with these great, crunchy pita chips. If you're ever looking for a great potluck offering, this is it. And, to top it off, it's not filled with all the yummy things that are bad for you. Well, ok, it does have some mayo & sour cream, but I always use the light or no-fat versions.

Roasted Carrot Dip
Recipe By : Adapted from: August/September "Taste of Home" magazine

Serving Size : 8 Preparation Time :0:15
10 medium carrots
2 tablespoons olive oil
5 cloves garlic -- sliced
6 Tablespoons water, or more
2 teaspoons white wine vinegar
1/4 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Pita wedges:

4 - 6 pita bread rounds, 6"
2 Tablespoons butter, melted -- or more

Cut carrots in half widthwise; cut lengthwise into 1/2" thick slices. In a bowl combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. (I just used my 13"x9" pyrex pan.) Bake, uncovered, at 425º fpr 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.

In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper
and carrot mixture; cover and process until smooth. Add additional water if needed to achieve
desired consistency. Transfer to a bowl; refrigerate until serving.

Pita Wedges: Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350º for 4 minutes on each side or until lightly browned. Serve with carrot dip.

Note: I don't bother making the pita wedges since my local Costco sells the pita chips pictured here.

Just so you don't think I've been a total slackard in the quilting/sewing department, here are a couple finished projects. The little santa wallhanging on the left and one of two completed pillowcases on the right. The pillowcases are the presentation cases for the two QOV's still awaiting labels before I can send the out to Alycia.

Here's hoping you and yours have a happy, safe Thanksgiving.

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