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		<title>Share Your Holiday Recipe</title>
		<description>Discuss Share Your Holiday Recipe</description>
		<link>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html</link>
		<lastBuildDate>Tue, 18 Jun 2013 23:53:49 +0000</lastBuildDate>
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			<title>Vegetarian TravelingMom says:</title>
			<link>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3565</link>
			<description><![CDATA[Easy chestnut soup: http://travelveggiemom.blogspot.com/search?q=Chestnut+soup]]></description>
			<dc:creator>Vegetarian TravelingMom</dc:creator>
			<pubDate>Tue, 16 Nov 2010 19:10:49 +0000</pubDate>
			<guid>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3565</guid>
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			<title>Rachel Ferrucci says:</title>
			<link>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3563</link>
			<description><![CDATA[Cider Wine Not only is this delish, but your house will smell unbelievable. In a big sauce pot mix 1 gallon of cider, 1/2 bottle of red wine, mullen spice, and stir with a 12 inch cinnamon stick. Leave the stick in the pot to stir occasionally and simmer. Have a ladle and cups near so people can help themselves. I usually start it at least an hour before guests arrive.]]></description>
			<dc:creator>Rachel Ferrucci</dc:creator>
			<pubDate>Tue, 16 Nov 2010 03:39:31 +0000</pubDate>
			<guid>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3563</guid>
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			<title>GoodnCrazy TravelingMom says:</title>
			<link>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3562</link>
			<description><![CDATA[My Fave recipe for Thanksgiving Day is a super yummy soup. Easy to make ahead and perfect as an early appetizer to the big meal: Roasted Corn and Red Pepper Soup See the recipe here: http://bit.ly/b8gi5D (I skip the crab meat part.. weird?) Enjoy!]]></description>
			<dc:creator>GoodnCrazy TravelingMom</dc:creator>
			<pubDate>Tue, 16 Nov 2010 03:17:23 +0000</pubDate>
			<guid>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3562</guid>
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			<title>Cynthia Miller says:</title>
			<link>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3522</link>
			<description><![CDATA[Cynthia’s Legendary Sweet Potato Casserole Warning it feeds an army: 5 LARGE cans sweet potatoes 2 raw eggs 1 medium sized can evaporated milk 1 cup sugar 1 half box brown sugar 4 tablespoons vanilla (or more to taste) 3 tablespoons nutmeg ½ cup cinnamon (of course this is purely an estimate I like a TON of cinnamon so you decide) 1 stick of melted butter Blend all together in a VERY LARGE bowl and then pour into 3 buttered large casserole dishes. Bake at 325 for about 45 minutes then place marshmallows on top and then put back into oven until marshmallows are melted. ****This recipe makes enough to feed MANY people, so you can cut it down to feed your number of people.******]]></description>
			<dc:creator>Cynthia Miller</dc:creator>
			<pubDate>Tue, 16 Nov 2010 00:48:54 +0000</pubDate>
			<guid>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3522</guid>
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			<title>TravelingMom with Teens says:</title>
			<link>http://travelingmom.com/food/double-duty-dinners/2462-share-your-holiday-recipe.html#comment-3478</link>
			<description><![CDATA[I make a turkey on Thanksgiving only because I know there will be enough left overs for turkey soup. I love it, the kids love it, my Italian husband will eat it (there's no pasta in it so that is saying a lot). Traveling moms - this soup freezes so well. Ziploc freezer bags work perfectly. In a large pot, combine the following ingredients: Chopped turkey pieces (I use the food processor b/c I like the pieces small. Ditto for the carrots (I perfer fast over beautifully sliced). 2 carrots sliced thin 2 zucchini & yellow squash diced ¼ green pepper ¼ red pepper 2 cans diced Italian tomatoes 2 cans water (tomato cans) 1 whole jalapeno 2 chicken bouillion cubes ½ tsp ginger Italian seasoning; sprinkle dill weed, celery salt 1 can whole kernel corn, drained, rinsed 1 can navy beans 1 can peas (add later) No, the squash will not get too soft and yes, you can use frozen veggies instead of canned. The soup does NOT have a tinny taste but I rinse the canned stuff first anyway. The dill weed is an important ingredient so don't skimp unless you don't like dill.]]></description>
			<dc:creator>TravelingMom with Teens</dc:creator>
			<pubDate>Fri, 12 Nov 2010 15:10:20 +0000</pubDate>
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