Thanksgiving, 2020 Edition

I’ve been thinking a lot about Thanksgiving this year.  As they say, “in these unprecedented times” Thanksgiving day/dinner will be like none other for many of us.

Whether you gathered with our own family, your Tanglewood family, dined out, or whatever it was, it’s probably going to be different for sure. Don’t feel obligated to leave your house if you don’t want to, and by all means, if you want to spend it with your “bubble” of friends, or dine out – have fun, be safe and mindful of others health and well being as COVID is on the upswing again.

If you have any recipe questions or requests, want suggestions for any meals, or have a recipe you’d like featured here in the TWR Times, please email me at

From my kitchen to yours, let thankfulness and gratitude warm your heart and home as we kick off the 2020 holiday season.

Simple Tomato Salad

Colorful and Healthy

(Courtesy of Cooks Country)


1 1/2 pounds mixed ripe tomatoes, cored and sliced 1/4 inch thick
3 T extra-virgin olive oil
1 T minced shallot
1 tsp. lemon juice                                                          1/2 tsp. table salt
1/4 tsp. pepper
2 T pine nuts, toasted
1 T torn fresh basil leaves

Arrange tomatoes on a large shallow platter.  Whisk oil, shallot, lemon juice, salt and pepper together in a bowl. Spoon dressing over tomatoes.  Sprinkle with pine nuts and basil.  Serve immediately.  Serves 4.

*You can easily make a smaller portion by halving the recipe.


Traditional Sweet Potato Casserole

Traditional but Updated


  • 4 cups Sweet Potatoes (I use the large canned yams)
  • 1 cup Sugar
  • 1 stick Butter
  • 1 teaspoon vanilla
  • 2 eggs


  • 1 cup Brown Sugar
  • ½ cup Flour
  • 1/2 cup Butter cut up and not melted
  • mini-marshmallows, optional
  • cup pecan pieces, optional


*In a large bowl, add the yams, sugar, butter, vanilla and eggs
*Using a potato masher, mix all of the ingredients together
*Add to a 13×9 baking dish or a casserole dish
*Next, add all of the topping ingredients in a separate bowl
*Mix together using a fork and creating a “crumb” mixture.
*Sprinkle evenly on top of the sweet potato mixture
*Place in a preheated 350-degree oven for 30-35 minutes or until the top is browned and the marshmallows are melted and golden


Pumpkin Crunch Dump Cake (adapted from

Finish with a Flourish!


  • 30 oz pumpkin canned
  • 16 oz evaporated milk
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 tsp cinnamon
  • 1 package yellow cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter


    • Preheat oven to 350.
    • Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.
    • Sprinkle cake mix and chopped pecans on top.
    • Cut butter very thin and cover all over cake mix
      Bake for 1 hour and serve warm with whipped cream. ENJOY!


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