Page 24 November 2014 Harvest Dessert a purchase of $25 or more $5 OFF nothingbundtcakes.com Expires 11/30/14. Limit one coupon per customer. Cannot be combined with any other offer. Redeemable only at the bakeries listed. Must be claimed in-store during normal business hours. No cash value. Scottsdale 17025 N. Scottsdale Rd. Ste 110 (480) 502-8900 Phoenix-Central 4290 E. Indian School Ste 101 (602) 954-4041 Thanksgiving done right with kid-friendly trimmings By Lisa Weisenburger Some kids love turkey and all the traditional trimmings. Some kids are lucky to walk away from the gorgeous traditional feast having had a piece of white meat and a roll. Here are four recipes that passed the test at our house for tasty side dishes to accompany the traditional roasted turkey. They were a hit with the big people, too. LIGHTENED WALDORF SALAD INGREDIENTS • 8 cups water • 12 ounces sugar snap peas, trimmed • 1/2 teaspoon grated lemon rind • 2 tablespoons fresh lemon juice • 1 tablespoon extra-virgin olive oil • 1 teaspoon Dijon mustard • 1/2 teaspoon sugar • 1/4 teaspoon kosher salt • 1/4 teaspoon black pepper • 1 shallot, minced LEMONY SNAP PEAS PREPARATION • In a large Dutch oven, bring 8 cups of water to a boil. Add peas. Cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally. • Combine lemon rind and remaining ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat. Recipe from Laraine Perri, Cooking Light , May 2012 INGREDIENTS • 1/2 cup raisins • 1/2 cup apple juice • 1 cup finely chopped celery • 1 cup chopped Granny Smith apple • 1/4 cup coarsely chopped walnuts, toasted • 2 tablespoons fat-free mayonnaise • 2 tablespoons fat-free apple- flavored yogurt PREPARATION • Combine raisins and apple juice in a microwave-safe bowl; microwave on high for 30 seconds. Let stand 2 minutes; drain. • Combine raisins, celery, apple and walnuts in a medium bowl. Stir in mayonnaise and yogurt. Recipe from October 2007 issue of Cooking Light INGREDIEN • 6 sweet potat • 1/2 cup firml • 1/2 cup butte • 1/3 cup half- • 2 large eggs • 1 teaspoon v Continued on page 25

Page 25 November 2014 602-840-0010 x200 5001 E. Thomas Rd., Phoenix, AZ 85018 www.stcs.us ATTEND THIS INFORMATIVE SESSION: MAKING CATHOLIC EDUCATION AFFORDABLE Where: Saint Theresa Catholic School Upper Level Convent Date: Thursday, November 20th Time: 6 p.m. – 8:00 p.m. Saint Theresa Catholic School will be hosting an information session for current and prospective parents who want to learn how to make Catholic education more affordable for Grades K through 8. Representatives from various School Tuition Organizations (STOs) will be on hand to answer questions and provide application information. Setting will allow for confidential conversations. Requesting adults only please. For more information or to schedule a personal tour, call 602-840-0010 Ext 200. • WCEA Accreditation • 2010 National Blue Ribbon School • Accelerated Reader Program • First In Math • ITBS Testing • Educational Field Trips • Library • Computer Lab • SMART Boards • Study Hall • Extended Care Before and After School • Numerous Extracurricular Activities • Active Parent Teacher Organization SAINT THERESA CATHOLIC SCHOOL SAINT THERESA CATHOLIC SCHOOL Faith Knowledge Values Success in high school starts with a solid foundation at the preschool and elementary level. St. Theresa offers a rigorous, faith-based program that prepares students spiritually, academically, and socially for the future. Preschool through Grade 8. St. Theresa is accredited by Western Catholic Education Association PROGRAM HIGHLIGHTS: Kids Continued from page 24 GOLDEN MACARONI AND CHEESE INGREDIENTS • 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni) • 2 cups milk • 1/4 cup all-purpose flour • 1 teaspoon onion salt • 2 (10-ounce) blocks sharp cheddar cheese, shredded (about 4 1/2 cups) and divided* • 1 cup soft breadcrumbs (4 slices, crusts removed) • 1/4 cup butter or margarine, melted PREPARATION • Heat oven to 350 F. • Cook macaroni according to package directions; drain well. Set aside. • Place milk, flour and onion salt in a quart jar; cover tightly, and shake vigorously for 1 minute. • Stir together flour mixture, 3 1/2 cups cheese and macaroni. • Pour macaroni mixture into a lightly greased 9-by-13-inch baking dish or two (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup of cheese; drizzle evenly with melted butter. • Bake for 45 minutes or until golden brown. * 20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product. Recipe from January 2014 issue of Southern Living GINGERSNAP SWEET POTATOES INGREDIENTS • 6 sweet potatoes (4 pounds) • 1/2 cup firmly packed light brown sugar • 1/2 cup butter or margarine, melted • 1/3 cup half-and-half • 2 large eggs • 1 teaspoon vanilla extract • 1/2 cup firmly packed light brown sugar • 2 tablespoons all-purpose flour • 1/4 cup cold butter or margarine, cut into pieces • 32 coarsely crushed gingersnap cookies • 1/4 cup butter or margarine, melted PREPARATION • Heat the oven to 350 F. • In a Dutch oven, cook sweet potatoes in boiling water to cover over medium heat for 30 minutes or until tender. Cool. Peel and mash potatoes. • Combine mashed sweet potatoes, 1/2 cup brown sugar, melted butter or margarine, half-and-half, eggs and vanilla extract in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon mixture into a greased 2 1/2-quart or 9-by-13-inch baking dish. • Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato mixture. Bake uncovered for 25 minutes, or until streusel is lightly browned. • Make ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave on high for 10 minutes, or until hot. Prepare streusel, and sprinkle over filling. Bake uncovered for 20 minutes or until streusel is lightly browned. * Note: Purchase crisp gingersnap cookies rather than the soft variety to make the streusel. Recipe from the May 2003 issue of Oxmoor House