Thanksgiving Menu
Ham
Turkey -- Crocpot
corn Casserole
Sweet potato pecan casserole
Bacon Wrapped Green bean Bundles
Cheesy Onion Casserole
Turnip Greens in crocpot
Savory Glazed Carrots
Cranberry sauce
7up biscuits
Jim N Nicks Biscuits
Deviled Eggs
Corn Casserole
Via Pinterest on Pennies on a Platter's website
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Yield: 6-8 servings
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350F. Grease a 9- by 9-inch baking or a 2
quart casserole dish.
Mix together the corn, Jiffy, sour cream and butter in a
large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55
minutes, or until golden brown and set. Let stand 5 minutes before serving.
Note: If baking in a 9x13, the texture will be different
than baking in the 2 quart casserole. The 9x13 will be thin slices where the 2
quart casserole produces more of a corn pudding. Either way is delicious.
Sweet Potato Casserole
Ingredients
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Put sweet
potatoes in a medium saucepan with water to cover. Cook over medium high heat
until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white
sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer
to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the
butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture
over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping
is lightly brown.
Bacon-Wrapped Green Bean Bundles
(My recipe)
4 (15-oz.) cans of whole green beans ~ not “cut”, not
“french-style”
bacon strips, cut in half (I use my kitchen scissors.)
1 cup melted butter
1 cup packed brown sugar
1/2 tsp. garlic salt
1 tsp. soy sauce
1 tsp. Worcestershire sauce
Gather 10 beans into a bundle. Wrap bacon around beans
and secure with a toothpick. Arrange in a 9×13 pan.
Combine melted butter, brown sugar, garlic salt, and soy
sauce in a bowl. Mix well. Pour over beans.
Chill overnight or for several hours. Bake at 375° for
45 minutes – 1 hour, or until bacon is cooked.
Cheesy Onion Casserole
Via Pinterest at Instuctable's
2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread
**You can substitute cream of mushroom soup for cream of
chicken to make vegetarian.
Melt butter in a saute pan over medium heat, and add onions.
Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole
pan, layer onions, 2/3 of cheese and pepper to taste.
In a sauce pan, heat soup, milk, and soy sauce, stirring to
blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread
slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread
should be nice and toasted.
Push bread slices under the sauce and top with the remaining
cheese.
Place casserole back in oven and finish baking for 15 more
minutes.
Total prep time: 20 minutes.
Total baking time: 30 minutes.
Turnip Greens in Crocpot
1 smoked ham hock
4 -6 slices thick bacon (optional)
8 cups collard greens, tough ribs and stems removed, torn
into thin strips (kale
may also be used)
1 teaspoon salt
1/2 teaspoon black pepper
4 cups water
Serve With
1/2 cup minced mild onion (optional)
red wine vinegar (amount to taste) (optional)
hot pepper sauce (I
like Tabasco, amount to taste) (optional)
Directions:
Note: be sure to rinse collards
thoroughly before using.
Remove any thick stems and tear or chop leaves into strips.
Cook bacon in a skillet until the fat renders and bacon
becomes translucent.
Place bacon, with its drippings, into the bottom of the
crock pot.
Add the greens, ham hock, salt, pepper, and water into crock
pot.
Cover and cook on low for 6 hours or on high for 3 hours.
Remove ham hock, discard skin and shred meat, returning meat
to crock pot.
Serve greens with minced onion, vinegar and Tabasco, if
desired.
Savory Glazed Carrots
Via Pineterest on Deep South Dish's website
Ingredients
2 pounds of carrots
2 cups of beef stock or broth
6 tablespoons of unsalted butter
2-1/2 tablespoons of granulated sugar
3-4 turns of the pepper grinder
Salt, to taste
Fresh or dried parsley, optional
Instructions
Peel, quarter and cut the carrots into 2-inch strips. In a
large heavy bottomed pot, bring the stock up to a boil, adding in the butter,
sugar and pepper. Add the carrots and continue boiling, stirring occasionally,
for 30 to 40 minutes, or until carrots are tender and liquid has reduced to a
thick glaze.
Taste and add salt as needed. Sprinkle with parsley before
serving, if desired.
7Up Biscuits
Found via Pinterest on Plain Chicken's Website
from Plain Chicken
Printable Recipe
2 C Bisquick
1/2 C sour cream
1/2 C 7-up
1/4 C melted butter
Add sour cream into Bisquik and mix together, add 7 Up.
The dough will be very soft. Sprinkle additional Bisquick onto the
counter and gently pat the dough out to desired thickness (about 1 inch)
Use the bottom of a glass or a biscuit cutter to cut out biscuits.
Place melted butter into 9 x 9 pan. Bake in a 450 oven until golden
brown, about 8-10 minutes. (Double recipe)
Just like Jim N Nicks Biscuits
Found Via Pinterest on Plain Chicken's Website
1 1/2 cups Bisquick
3/4 cup buttermilk
3 Tbps sugar
1/4 tsp vanilla
1 cup cheddar cheese, shredded
Preheat oven to 425. Stir together all
ingredients just until combined. Scoop into a mini muffin pan coated with
cooking spray. Bake 12-15 minutes, until golden. **I used a medium
cookie scoop and got 20 muffins**
Deviled Eggs
(My Recipe)
20 hard boiled eggs
1/4 to 1/2 cup of miracle whip
1 avacado mashed
1-2 squirts of mustard
salt and pepper to taste
tiny bit of lemon juice
cut eggs in half, combine yellows and miracle whip, avacado, mustard, salt & pepper and lemon juice. mix well. fill eggs, and eat!
So thats pretty much it! Well, that's the plan anyway. But things have been known to change pretty frequently around here! Hope everyone has a great week!
