Kail and I were supposed to spend Thanksgiving at a big dinner with friends and colleagues, but circumstances beyond my control meant I had to miss the celebration entirely. I was kind of bummed, but I still managed to enjoy the DFAC‘s finest Thanksgiving lunch and, most importantly, prepare our contribution to the potluck. Also, I got to ride in a helicopter for the first time, which was awesome.Two of our colleagues took it upon themselves to invite the entire American staff of the USAID mission to a Thanksgiving potluck. They cooked the turkeys, and everyone else was invited to contribute side dishes, desserts and beverages.Leftovers. (I asked Kail to take a picture of the finished product and send it to me, but he forgot.)I made Todd’s famous macaroni and cheese (with elbows instead of shells), the recipe of which has already been shared not only on this blog but with the best culinary students of El Salvador. I’m continuing my food diplomacy and bringing the recipe to Afghanistan.I also made a modified version of the cinnamon-raisin biscuits I served at our brinner party — with dried cranberries instead of raisins (more Thanksgivingy). The recipe is below.Even though Kail and I didn’t spend this Thanksgiving with family like we did last year when we hosted Thanksgiving dinner, we still had a good holiday. We were also able to enjoy a rare treat: two days off in a row!How was your Thanksgiving?Cinnamon-Cranberry BiscuitsPrep Time: 5 minutesCook Time:Yield: 9 biscuitsIngredients:
- 2 cups Bisquick mix
- 1/2 cup milk
- 1/3 cup sugar + more for sprinkling
- 1/3 cup dried cranberries
- 1 tsp ground cinnamon + more for sprinkling
- Preheat oven to 425 degrees F.
- Mix all ingredients except extra sugar and cinnamon in medium bowl. In a small bowl, mix extra sugar and cinnamon for sprinkling.
- Drop by nine spoonfuls onto ungreased baking sheet.
- Sprinkle with cinnamon-sugar mixture.
- Bake 10-12 minutes or until golden brown.