Tags Posts tagged with "Thanksgiving recipes"

Thanksgiving recipes

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I’m a self confessed stuffing snob.  I love it so much, and look forward to it so much when Thanksgiving rolls around that I take it super seriously.  It has to have the right blend of texture, ingredients and spices, and when they all come together it’s magical!  This is by far my very favorite stuffing recipe.  You can eat it alone for your Thanksgiving meal.  It’s THAT good.  Enjoy!!

 

 

 

 

 

CRANBERRY-CORNBREAD STUFFING

 

4 cups cranberries

1 cup water

1-1/2 cups sugar

1 pound sausage meat, cooked and crumbled, with drippings

9 cups baked, crumbled cornbread (3 boxes Jiffy cornbread mix, baked)

1 cup diced celery

1 small onion, chopped

1/2 cup diced green pepper

1/2 teaspoon thyme

1/2 teaspoon marjoram

1/2 teaspoon sage

1 small unpeeled red apple, cored and chopped

1/4 cup lemon juice

1 cup applesauce

 

  1. Preheat oven to 350 degrees.
  2. In a saucepan, combine the cranberries, water and sugar. Bring to a boil and simmer ten minutes, or until berries are tender.  Drain off juice.
  3. Combine drained berries with the remaining ingredients. Turn into a greased casserole and bake one hour.

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I’ve asked lots of mom friends what their absolute-must-have Thanksgiving side dish is, and there were quite a few votes for Green Bean Casserole!

I love it too, but it has to be creamy and flavorful! One of my favorite recipes is this one from Handletheheat.com – it’s amazing, because it also happens to also call for bacon and cheese. Umm, and you just can’t go wrong with that THAT…. so enjoy!!

 

 

Ingredients:

4 strips bacon, diced
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons flour
1 cup whole milk
2 tablespoons sour cream
Freshly ground black pepper, to taste
2 (16 ounce) packages frozen cut green beans, thawed
1 cup shredded sharp cheddar cheese
1 cup French’s French Fried onions

Directions:

Preheat the oven to 350°F.

In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Remove the mixture to a paper towel-lined plate.

Sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk then add the sour cream and bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper to taste.

In a large bowl combine the bacon mixture with the green beans, tossing to coat. Spread evenly among a greased 9 by 13-inch baking pan. At this point you can cover and refrigerate the unbaked, untopped casserole for up to 2 days. Top with shredded cheese and fried onions. Bake for 30 minutes, or until golden brown.

 

 

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Did you know that scientists have discovered that the part of the brain responsible for love is the same area of the brain that lights up when a person enjoys food? Every once in a while, I’m introduced to a recipe that fills me with the same sort of excitement and giddiness I felt when I was falling in love with my husband.  And this Creamed Corn definitely falls in that category.  If you’re looking for a quick, inexpensive recipe that is just about as silky as your first kiss, give this a try. Unlike public displays of affection- this Slow Cooker Creamed Corn is a crowd-pleaser.

 

 

Credit for this recipe goes to my Sister-in-law, Christy Parr.  I sincerely appreciate her sharing this recipe with me, and once you’ve tried it…you will too.

Slow Cooker Creamed Corn
2 pounds of frozen corn
1/4 cup salted butter
8 ounces cream cheese
1/2 cup of heavy cream
1/2 cup sugar
Salt and pepper to taste
Cook all ingredients in the crockpot on low for at least 3 hours, or until all the cheese has melted. Enjoy!

 

By Janet Schlosser @ forgetthefinishline.blogspot.com

Photo credit- Julie’s Eats and Treats