In most families Thanksgiving is a time to recognize and give thanks to all we are grateful for. A fun way to do this is to have everyone write down their thoughts on little pieces of paper, colored or heart shaped paper make a festive choice, and put them into a basket. The notes can be anonymous or you may have guests put their names on them. Be sure to ask the youngest to contribute their thoughts, as they are often the most luminous. Then just before you sit down to devour that delicious meal, you can read all of the notes aloud to the table, it's sure to warm a few hearts. You can also have each guest pull a thought out of the basket to read. The notes can be saved and displayed in a beautiful memory book to be added to and enjoyed throughout the years. Be sure to put the basket out early so guests have time to fill it up!

Below is only a partial list of upcoming events and activities so be sure to click on our EVENT CALENDAR so you do not miss anything >>

Use the PARENT PLANNER to click on events and resources you are interested in and click PRINT MY PLANNER to print or email your list.

SUBMIT YOUR EVENT | MOVIE REVIEWS

Seasons Catering offers an abundance of fantastic cooking classes for adults and kids.

Including one called Holiday Kitchen Gifts!

Click on Seasons Class Schedule to view upcoming classes.

Pumpkin Cake

1 ¼ cups flour

1 ¼ tsp. baking powder

1 tsp Chinese Five spice

1/8 tsp. allspice

Pinch salt

¾ cup pumpkin puree

1 ½  Tablespoons lemon juice

6 Tablespoons unsalted butter, room temperature

1 cup sugar

2 eggs

¼ cup finely chopped dates

Spray 8 individual soufflé cups, or loaf pan with canola spray.

In bowl mix dry ingredients:  flour, baking powder, Chinese Five spice, allspice, and salt.

In another bowl combine pumpkin puree and lemon juice, whisk to blend.

In bowl with whisk attachment beat butter and sugar for 2 minutes on medium high heat.

Beat in eggs, one at a time, mixing completely between each egg.

Add pumpkin mixture, stir until completely mixed.

Using a spatula, add dry ingredients and dates, fold them together.

Pour batter into soufflé cups cover with sprayed foil.

Put cups onto a larger pot.

Pour enough hot water into pot to reach ½ way up the cups.

Cook for about 40 minutes with water simmering or until cake is set.

Remove from pot and take off foil.  Let cool for about 15 minutes and serve.

1 pound dried navy beans ( if there is time to soak 2+ hours) –OR-

32oz canned white beans rinsed (if there is no time to soak)

5 cups chicken stock (preferably homemade)

4 tablespoons (1/2 stick) butter

1 tablespoon minced garlic

¾ cup diced onion

1 ½ cups chopped green chilies (fresh or canned)

1 pound leftover turkey finely chopped

1 tablespoon ground cumin

1 tablespoon dried oregano

1 to 2 teaspoons ground black pepper

1/2 teaspoon white pepper

Pinch red pepper flakes

1/2 bunch cilantro leaves, chopped

Directions

Rinse beans well, cover with cool water, and soak for 2 hours. Drain.

Place beans in large pot with chicken stock and bring to a boil over high heat.  Simmer 30 minutes. If using canned beans, skip this step.

In a saucepan, heat butter over medium heat.

Add garlic, onion, and chilies and sauté for 5 minutes.

Add chili mixture to pot with beans.

Add turkey, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.

Lower heat to medium and cook, stirring occasionally, for approximately 1 hours.

Garnish with grated cheese and sour cream