Happy Thanksgiving week! Gobble Gobble!

Well, guess what, it's Sunday and as promised, I'm here, menu for the upcoming week in hand and ready to post!  As mentioned in one of my previous posts, I'm a huge fan of Pinterest, and this week I'm going to used 3 recipes that I have "pinned" on my Pinterest site.  I'm telling you...if you haven't yet, you MUST check it out!

Before I get to our menu and the one recipe I've chosen to post, I'd like to wish everyone a very happy, blessed and safe Thanksgiving.  I know in the past year soooo many friends and family members have had life altering "events" happen to them, around them, involving them...we did too...I hope that we all can take at least one day to sit back, reflect and be grateful for all that we have.  Too many times so many of us take "the little things" for granted and many times it's those "little things" that mean the most in our lives.

Monday 11/21 ~ Home made macaroni and cheese, Panera style  with a simple tossed salad

Tuesday 11/22 ~ Cilantro lime chicken with Mexican rice and veggie of some sort

Wednesday 11/23 ~ Cheese tortellini, steamed mixed veggies and garlic bread

Thursday 11/24 ~  Happy Thanksgiving!  We are going to our friend's for what is sure to be a huge and yummy feast!

Friday 11/25 ~ Pan grilled onion burgers, french fries and veggie of some sort

Saturday 11/26 ~ Slow cooker baked potato soup with home made white bread

Sunday 11/27 ~ Yo-yo day (for those who do not know...I took this "term" from my good friend a long time ago...Yo-yo days mean...."you're on your own"...usually I end up making something, though or we chow on left overs)

And this is one of the dishes I'll be taking to our friend's house for Thanksgiving.  It's super yummy...could be a side or even a dessert.  You decide.  

Enjoy!

Sweet Potato Crisp

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 can  (40 oz.) cut sweet potatoes, drained

3/4 cup packed brown sugar, divided

1/4 tsp.  ground cinnamon

1 Granny Smith apple, chopped

2/3 cup  chopped cranberries

1/2 cup flour

1/2 cup  old-fashioned or quick-cooking oats, uncooked

1/3 cup cold butter or margarine

1/4 cup  chopped PLANTERS Pecans

HEAT oven to 350°F.

BEAT cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until well blended. Spoon into 1-1/2-qt. casserole; top with fruit.

MIX flour, oats and remaining sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit.

BAKE 35 to 40 min. or until heated through