Dear Southern Neighbours,

I know how busy and crazy the holidays can get. It's amazing that sometimes you can forget the most important celebratory item. Thus, if in the midst of hustle and bustle, or due to kitchen mishap, you are short one turkey.....

early morning shot from my kitchen window

Yeah, I got your back.
Take your pick.....I'll send Monkey Boy and Angel Girl out to wrangle one.
Unlike butterflies, they can't fly away.

I wish I could say it was a rare sight.    Nay, Nay.   We see the wild turkey parade pretty much each morning here.   They are a flock about 40 strong and just wander about each day.   It's kind of neat right now.....but are Huge garden pests in the summer!  So, feel free to take 1 or 2 off our hands.   Please!!

And because you absolutely must have something sweet to go with your savoury turkey and sour cranberries, here you go:

Pumpkin Pie Bites

2 pkg of the frozen mini tart pie shells
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees.

Put mini tart shells into muffin tin pan.  Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust.

Bake for 12-15 minutes.

Makes 24 pies. Keep refrigerated.
*You can also make your own pie dough from scratch, and use the mini muffin/cupcake tins to make them bite size.*

And once I get started in the's hard to stop!

Hay "Bales" as Angel Girl calls them
 You can find the Haystacks/Mudpies recipe over at my cousin Pauls's blog, The Ossington Kitchen.

Wishing my American followers the most wonderfully happy and healthy Thanksgiving!

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