In celebration of upcoming Thanksgiving....!

 Get ready....

Lobster Mac n' Cheese

 Good ol' Corn Casserole

Green Bean Casserole (The Stand-by) 

 Taters....

my famous version of Stuffing...

 ...what a beauty, here! ;-)

Here's to all of our preparations. Share your menu, if you would like! 

I pulled out (almost all) of my best shots! ;-)

lg


P.S.
(I'm now SO hungry!)

                                                                     Here's to us! ;-)


This recipe has been added for you:

Mexican hot chocolate (Microwave version: INGREDIENTS

• 1 1/2 tablespoons granulated sugar (more or less depending upon how sweet you like hot chocolate)
  2 1/2 to 3 tablespoons Ghirardelli semi-sweet chocolate chips (depending upon the size of your mug)
  1/2 to 3/4 cup milk or 1/2 and 1/2 (to fill up your mug 3/4's full)
  1 small or tiny pinch of cayenne pepper (adjust to your liking, here)
  1/8 teaspoon vanilla extract (optional)
• combine together sugar, chocolate chips, cayenne pepper and milk in large, microwave-safe mug. 
• MICROWAVE on HIGH (100%) power 25-30 seconds at a time until chocolate chips melt fully and are tempered. Let the mixture almost boil up to the top of the mug several times (at least 3 times in my experience; this is why you must stop the microwave and let the mixture sink back down.) It will take several bursts of microwave heating until the mixture 'breaks' and becomes glossy smooth. Stir several times along the way until fully combined and glossy thick and smooth. Serve with a huge marsh mellow on top.