With the Thanksgivng holiday coming up in a few days, I thought it would be fun to swap some of our favorite recipes! Do you have a tried and true recipe that you make every year for your family? Leave a comment with the exact recipe so we call all see. Be sure to come back later in the week and let everyone know how it turned out.
Next week, we will pick a random comment to win a $10 gift card to your favorite grocery store! The gift card would be a great way to get started on your Christmas grocery list.
I don't really have any tried and true recipes. In the past, I've simply made the Thanksgiving basics. However, I plan to try out this new, healthier sweet potato casserole this year:
ReplyDeletehttp://www.skinnytaste.com/2011/10/sweet-potato-casserole.html#more
I'll let you know how it turns out. ;)
Nana's Mashed Potatoes
ReplyDelete10 pounds of potatoes will make a large cake pan and some extra. I always make them the day before - it makes it a lot easier. You bake them @ 350 degrees with alumium foil on top of them for the first 45 minutes and then take it off for the remaining 15 minutes so the top can brown. They will bake about an hour if they have been refrigerated from the day before.
l0# of potatoes
peeled - cut up and cooked
smash them
add: l c. sour cream (l6 oz)
l 8 oz cream cheese
1/2 stick butter
whip them with a blender and add
milk needed for consistency
also add: 2 tsp onion salt
salt and pepper to taste
put them in a cake pan that has been sprayed
with Pam or coated with butter and dot the top
with the rest of the stick of butter.
350 degree
45 min with alumium foil
l5 min without to brown
Henry's Pumpkin Crunch
ReplyDelete1 box yellow cake mix
1 15oz can pumpkin- solid packed
1 12oz can evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup pecans
1 cup butter
Preheat oven to 350
Grease bottom of a 9x13 inch pan
Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts (whole or chopped) and then drizzle with butter.
Bake at 350 for 50-55 minutes or until golden brown. Cool, serve chilled or at room temperature.
Serve with whipped topping.
The sweet potato casserole turned out OK. I thought the recipe would taste better without the pecans and my mother-in-law thought the pineapple should be omitted.
ReplyDeleteThe other two recipes sound yummy! I'll have to try them out some time in the future. I think it's fun to share recipes. We're always looking for something new to add to our weekly menu!
Sausage Mushroom Cheese Appetizer
ReplyDeleteThis is a delicious appetizer that can be made a day in advance and then baked and served warm.
2-2 1/2 C Bisquick
1/2- 1 C cold water
1 roll pork sausage
1/4 C Green onion finely chopped
1 C mayonnaise
1 small pkg mushrooms
2 C shredded cheddar cheese
Preheat oven to 350. Grease 13"x9"x2" oblong pan (metal or glass). Mix Bisquick and water until soft dough forms. Press dough into pan. Cook sausage and drain fat. Mix with green onions and mayonnaise. Chop stems from mushrooms and stir into sausage mixture. Spread out mixture on dough. Place mushroom caps on top of mixture. Top with cheese and sprinkle the mushrooms with paprika. Cover pan with foil. Bake 20-30 minutes. Remove foil and let it continue to bake 5-10 minutes. Let the appetizer stand for 10 minutes then cut into pieces and serve. Delicious!!
Karie Lester
karie_lester@yahoo.com