recipe of the week

Are you still eating turkey leftovers? Not at this house! I fixed our tradional Cornish Hens for Thanksgiving which has very mimimal left overs. I tried a new spin on it this year and it was so easy and freed me up to do other things. This recipe came from Prevention Magazine Slow Cooker Cook Book that James picked up after we got our new Cuisnart Slow Cooker this fall.

Cornish Hens and Wild Rice

2 Cornish Hens (thawed and giblets removed)
6 oz box of Converted Wild Rice
1/2 cup water (after making this twice I added more water for a better result with the rice)

Pour rice and water into slow cooker. Blend. Add Cornish Hens. Cover and cook for 4 hours on high or 6-8 hours on low. That's it!

Recipe of the week...it's back!

Taylor's Version (looked better than some of mine)
Well the last few weeks have been too busy for me to keep up with the recipe of the week. However, this week with the Thanksgiving holiday I decided to post something that Taylor and I made for out "turkey" day.

Thanksgiving Turkey Cookies From Pillsbury Website
Prep Time: 20 min ; Start to Finish: 1 hr
Makes: 16 cookies Nutrition Information

Keep little fingers busy decorating holiday refrigerated sugar cookies!



1 roll (16.5 oz) Pillsbury® Create ' n Bake™ refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits



1 . Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2 . Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3 . Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.