Hello, dear readers! Today’s Top Ten Tuesday prompt from Jana at That Artsy Reader Girl is all about Thanksgiving and/or thankfulness, so I decided to go with listing some Thanksgiving themed books. I haven’t read any of these, but let me know if you have. Wishing you all a very happy and blessed Thanksgiving! 

FOR THE FILLING: 

FOR THE TOPPING: 

DIRECTIONS: Preheat the oven to 375 degrees F. Prick potatoes with a fork and place on a sheet pan. Bake until tender, about 1 to 1 hour and 15 minutes. Set aside and let cool enough to handle. Meanwhile spray a 9 x 9 inch pan, 9 inch pie pan, or or 2 quart safe baking dish and set aside. Remove all the potatoes from the skin and mash with a fork or potato masher in a large mixing bowl. Add the milk, maple syrup, salt, spices and eggs to the bowl and beat with a wooden spoon until uniform in texture. Pour the mixture into the greased baking dish and smooth the top with a spatula. In a medium mixing bowl, combine the nuts, flour, oats, brown sugar, cinnamon and salt. Stir in the butter or coconut oil and mix well. Sprinkle the mixture evenly across the top of the sweet potato mixture. Bake for 30 minutes or until the top is golden brown. Remove from the oven and allow to cool for at least 5 minutes before serving. 

NUTRITION INFO: 2/3 cup, Calories: 218kcal, Carbohydrates: 35g, Protein: 4.5g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 43.5mg, Sodium: 153.5mg, Fiber: 4.5g, Sugar: 9.5g - WW Points: 6

(Recipe and photo courtesy of Skinnytaste)

Hello, dear readers! Today’s Top Ten Tuesday prompt from Jana at That Artsy Reader Girl is all about the oldest books I have on my TBR list. But instead of posting books with the earliest publication dates, I decided to go with the books that have been on my TBR list the longest (aka the “oldest” books on my list). 😉 So...here we go! Happy Tuesday! 

DIRECTIONS: Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm. Increase the oven to 375°F. Spray a non-stick muffin tin with oil. Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes. Add butter; when melted add shallots, celery, parsley, sage, Bell’s seasoning and salt and cook on medium low until soft, about 8 to 10 minutes. Remove from heat and let cool a few minutes. In a medium bowl, combine chicken broth and egg. In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes. Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate). If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.  

NUTRITION INFO: 1 muffin, Calories: 115 kcal, Carbohydrates: 15.5 g, Protein: 4.5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 55 mg, Sodium: 345 mg, Fiber: 1.5 g, Sugar: 0.5 g

(Recipe and photo courtesy of Skinnytaste)

AUTHOR: Kate Quinn

NARRATOR: Saskia Maarleveld 

RATING: ★★★★

REVIEW: Another incredible collaboration between author Kate Quinn and narrator Saskia Maarleveld! I swear, I just can’t get enough of these two. Between Kate’s flawless writing and Saskia’s ability to bring every character to life with their own individual voice, I'm always sucked in from the very beginning, and I hate reaching the end. It’s like these characters become a part of me, and it breaks my heart to say goodbye to them. As with Kate’s other books, there are several points of view and storylines in The Huntress. This time, the spotlight was on characters Nina, Jordan, and Ian, and I loved learning about all of them and what made them tick. I highly recommend this book to everyone but especially to historical fiction lovers, like myself. I hope Kate and Saskia will collaborate again very soon!