It’s almost Thanksgiving, one of my favorite holidays! I just love everything about this holiday, I love the food, I love having the family around, I love the smells and colors, I love making my notorious tablescapes for both the dining room table and the kids table! I have my pine cones out, my chocolate turkeys bought, and my groceries in the fridge. I do my tables when I find a moment a couple of days ahead of time so that I’m not rushing around on the holiday like a turkey with my head cut off! The day before, I set out all of my recipes, the ingredients, and whatever I am going to be using to cook and serve. That way, it is all ready and waiting for me tomorrow – my plan is to be super organized, so that I can enjoy friends and family and not be stressed out!
This year my mother-in-law is doing the turkey, my sister –in-law is bringing the desserts, and I am in charge of all the sides. I love making the side dishes, the stuffing, my Cranberry-Strawberry-Pineapple relish with crushed walnuts, baked sweet potatoes, corn pudding, and a family favorite, my Baked Broccoli Puff.
Here are a few of my recipes; I guarantee that they are super easy and definite crowd-pleasers:
Corn Pudding (for Thanksgiving I double or triple these amounts)
1 can creamed corn
1 can kernel corn (drained)
1/2 cup sour cream
1 stick butter (melted)
2 beaten eggs
1 pkg. Jiffy corn mix
Mix both cans corn, 1 package corn muffin mix , 1/2 cup sour cream, and melted butter. Add beaten eggs. Mix thoroughly using wooden spoon. Grease bottom of 8 x 8 pan. Pour in pan or glass dish (Pyrex). Bake at 350 degrees for 35 minutes or until toothpick comes out clean when placed in center of pudding
Broccoli Puff
2 (10 oz.) pkg frozen broccoli cuts
1 can mushroom soup
1/2 cup sharp cheese, grated
1/4 cup milk
1/4 cup mayonnaise
1 egg, beaten
1/4 cup bread crumbs
1 tablespoon butter, melted
Cook broccoli; drain.
Place in a 10 x 6 x 1-1/2" baking dish.
Stir together soup and cheese. Gradually add milk, mayonnaise and egg to soup mixture, stirring till well blended.
Pour over broccoli.
Combine bread crumbs and melted butter; sprinkle over soup mixture.
Bake 350° F. 45 minutes until crumbs are lightly browned.
What are you making this Thanksgiving? I always love new recipes and it’s not too late to run to the store and add to my menu!
Enjoy your family and friends this holiday!
2 comments:
Thanks I'm gonna make the cornbread for tommorrow's dinner. I am making a brussel sprout side dish. Even brussel sprout haters like this one. Take a 1pkg fresh brussel sprouts cut ends and discard. Do not rinse or get wet, peel leaves as much as you can, when you get to the core cut in half. set aside. Get olive oil very hot, add brussel sprout and let em' burn (really, no kidding). When the majority are blackend approx. 5 min add lots of garlic powder, pepper, kosher salt to taste, and pine nuts. Be careful not to burn pinenuts. Enjoy!!! Have a great Thanksgiving! Mary
HAPPY THANKSGIVING FROM MAINE!!!!!
Our family favorite Sweet Potato Recipe:
Wash and grease 4-5 lg sweet potatoes and bake at 350 until fork tender. When cooled enough, peel and cut into chunks and layer in baking dish. In a sm sauce pan, melt 1/2 butter, 1/3 cup brown sugar and 1/4 cup kahlua. Once well melted, pour over sweet potatoes and place in oven at 350 for 15-20 minutes, basting often- Who needs dessert??? Coleen S.
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