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Wednesday, Dec. 17, 2014
Thanksgiving MenuPosted Wednesday, November 17, 2010, at 5:58 PM
The Holidays with our family are always celebrated with a large group. Thanksgiving we always go to my sister's house and we will have at least 30 people, and then take plates to some who aren't able to attend so we always end up with about anything you can imagine to eat and lots of leftovers for everyone to enjoy the next day. The following recipes are my contribution. I fix the Turkey and stuffing/dressing also. I hope everyone has a great holiday.
Please send me some of your favorite recipes so I can post them...thanks
Sweet Potato Biscuits
2 1/2 cups all-purpose flour
In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl, mash the sweet potatoes and milk. Add to the crumb mixture just until combined.
Turn onto a floured surface: kneed 8-10 times. Roll to 1/2-in, thickness: cut with a 2 1/2-in, biscuit cutter. Place on ungreased baking sheets.
Bake at 425 for 8-10 min or until golden brown. Remove to wire racks. Serve warm.
Swedish Apple Pie
For the Filling:
2/3 cp raisins
For the Topping:
3/4 cp butter or margarine
Heat oven to 350, place the raisins in a small bowl, cover them with hot water, and microwave them on high until they become plump, about 20 to 30 seconds. Drain the raisins, them combine them with the apple slices. Transfer the fruit to a 9-inch pie pan(it should be no more than two-thirds full).
In a small bowl, mix the sugar, cinnamon, and nutmeg and sprinkle the mixture over the fruit.
To make the topping, first melt the butter or margarine and set it aside. In a separate bowl, stir together the flour, sugar, salt, and egg until they're evenly blended. Whisk in the butter or margarine, then spread the topping over the fruit and sprinkle on the nuts.
Bake the pie until golden brown, about 40 minutes. Serve it warm, with vanilla ice cream or whipped cream.
Best Broccoli Salad
1 1/2 cups mayonnaise
In a large bowl, combine mayonnaise, sour cream, and sugar(splenda), mix well.
Add remaining ingredients, mix until well combined. Cover and chill at least 4 hours before serving.
Make sure to cut the broccoli and cauliflower into very small florets.
This is even better if it's made a few days in advance and allowed to marinate in the fridge.
1/2 cup mayonnaise
In a large bowl, whisk together the mayonnaise, milk, vinegar, sugar, and salt; mix until smooth and creamy. Add the coleslaw mix and toss until well coated.
Cover and chill at least 1 hour before serving.
Pimento & Cheese Deviled Eggs
6 hard-cooked eggs
Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a small bowl, mash yolks. Add the cheese, mayonnaise, 3 tsp. pimientos, mustard, onion, garlic, salt and pepper; mix well. Stuff or pipe into egg whites. Garnish with remaining pimientos. Refrigerate until serving.
Fluffy Lemon Pie
1 small box sugar-free instant vanilla pudding mix
Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand 2 minutes (pudding will be stiff)
Fold in half of the whipped topping . Spread into crust.
Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Pumpkin Pie, for mine I always buy fresh pumpkin and prepare and what is left over I freeze for later use.
2 eggs slightly beaten
Mix filling ingredients in order given. Pour into pastry shell. Bake in preheated hot oven (425) for 15 minutes. Reduce heat to (350) and continue baking 45 min or until knife inserted in center comes out clean.
I am also including my recipe for sweet potatoes, I always buy fresh ones. I am not putting amounts of ingredients because it will depend on how many potatoes you fix.
fresh sweet potatoes
Wash potaotes and put in veg steamer for about 25 minutes. When they cool enough I peel them and slice in about 1 inch pieces. Put in casserole. Mix both splendas, salt, cinnamon and sprinkle on potatoes. Melt butter with vanilla and pour over potatoes. Cook 20 to 30 minutes, top with marshmallows and return to oven till the are melted and brown.
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!