Thanksgiving is upon us and the end of the year looms ever closer. The weather here is up and down. One day it is 18 degrees and the next it is 60. At least the snow has held off and we are not getting the mess they have up around the lakes. I don’t think I want to have to deal with five to seven inches of snow not to mention the five to seven FEET they got up around the Great Lakes area. Momma Said, “Keep it folks we don’t want it!”
I had an opportunity this past week to rescue a momma cat and her three kittens. They were in bad living conditions and the woman agreed to surrender them to the shelter. They all got checkups and medicine for the sick kittens. I am happy to get the momma spayed so there won’t be any more unwanted kittens. Momma Said, “Be responsible for your animals, spay and neuter!”
I hope everyone has a wonderful Thanksgiving with family and loved ones. Give special thanks for those close to you and for the opportunity to get together and enjoy family. So many families are separated because of the military and we should all give thanks for those sacrifices. Momma Said, “Freedom is not free by any measure.”
I hope all the hunters out there will have a successful season and be safe. Wear blaze orange and be aware of your surroundings. Share the experience with a young hunter and let them know the excitement of the hunt.
The recipe this week will help you use up all the left over mashed potatoes from your Thanksgiving dinner. Enjoy.
Cheesy Leftover Mashed Potato Muffins
Ingredients:
3 cups leftover mashed potatoes (See Kelly’s Notes)
1 large egg
1 cup shredded cheddar cheese, divided
3 Tablespoons chopped fresh chives, divided
Directions:
Preheat the oven to 375ºF. Grease a non-stick muffin pan with cooking spray.
In a large bowl, stir together the mashed potatoes, egg, 3/4 cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.
Bake the muffins for 30 to 35 minutes until golden brown and crisp around the edges. Remove the pan from the oven, top the muffins with the remaining 1/4 cup cheddar cheese and return them to the oven for 3 more minutes. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a serving dish, top them with the remaining 1 tablespoon of chopped chives and serve immediately.