Wednesday, November 30, 2011


Those who are lucky enough to host Thanksgiving dinner enjoy the benefits of leftovers. Those of us who show up with tupperware are just as fortunate. This year, I left the plastic containers at home, and missed out on days upon days of creativity of turning disgarded turkey into a culinary wonder.

However, what I had leftover was pumpkin. This kept our Thanksgiving going past Thursday. It is now going to be a staple in our holiday kick-off.

I found this recipe on one of my blog searches. I have been looking for years to find a shake recipe that mimiced the deliciousness of Culver's in Minnesota. This is an incredible delight. Move over turkey, here comes the Pumpkin Shake!

Pumpkin Pie Milk Shake

3/4 cup pumpkin puree
1/4 cup milk
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spice
3 tablespoons brown sugar, packed
3-4 cups vanilla ice cream
2 graham crackers

Blend and top with whipped cream!!

Better than turkey!

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