O.K. It’s Thanksgiving and I’m going to be lazy. Here’s a unintendedly fun video on how to cook a turkey … brought to you by Butterball.

Last year I cooked my turkey in my slow cooker … my goodness was it good. However, the turkey was too big so I had to sort of tear it apart and cook it over two days.

Sometimes you can be frugal and creative and end up with a darn good meal. Earlier this week I made up a side dish that my husband raved about … and it only cost me a couple of dollars!

Ingredients
1 large can yams
6-8 crispy gingersnap cookies
1/3 to 3/4 cup vanilla soy milk
1/2 teaspoon ground ginger

Directions
1. Crush the gingersnap cookies until they are nothing but crumbs. Set aside.

2. Drain the yams and place in a medium pot. Mash them.

3. Add most of the crumbs to the yams, reserving some crumbs for garnish later. Mix well.

4. Add enough vanilla soy milk to create a nice consistency … not too dry, but not too soggy, either.

5. Mix in the ground ginger and heat over medium low heat until ready to serve. Garnish with the rest of the crumbs.

This gingered yams side dish was not too sweet and went well with the Indian food I served it with. But, it can also make a nice addition to the Thanksgiving or Christmas table.

Serves 2-4 people, depending on the size of the servings.

Yummmm! I love Almond Rocca, so when I found this recipe for it, I just had to share.

Makes 6 Servings

Ingredients
1 cup almonds,chopped
3/4 cup brown sugar (packed)
1/2 cup butter
1/2 cup semisweet chocolate morsels

Instructions

1. Butter a square 9×9x2-inch pan.
2. Spread chopped almonds in pan.
3. In the top of a double boiler, heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, for 7 minutes (watch it closely the last minute or two). Immediately spread mixture evenly over the nuts in the pan.
4. Sprinkle chocolate morsels over the hot mixture; place a baking sheet over the pan so contained heat will melt the chocolate.
5. Spread melted chocolate evenly over the candy.
6. While hot, cut into 1-1/2 inch squares. Chill until firm.