Tuesday, November 22, 2011

Thanksgiving - Recipe Must Haves

This year for Thanksgiving, Jeremy and I are hosting. We are having my family over for a Thanksgiving supper. We are going to have everyone bring a couple dishes and have a buffet feast. I'm very excited to cook with my mama and make our favorite vegetarian dishes.My mama will be making a mashed potato casserole, which I will be sharing the recipe after Thanksgiving, along with some yummy mushroom noodles.

For now, here are the recipes for a few of the yummy casseroles I will be in charge of making.

Green Bean Casserole:

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Scalloped Corn Casserole:
4 cups fresh or frozen corn
 1 cup skim milk 
1 cup crushed saltines (about 30 crackers), divided 
3 tablespoons butter, melted 
1 tablespoon sugar 
Salt and pepper to taste  

 In a large bowl, combine the corn, milk, 3/4 cup cracker crumbs, butter, sugar, salt and pepper. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cracker crumbs. 
Bake, uncovered, at 325° for 1 hour or until a thermometer reads 160°. Yield: 6 servings.

Cornbread Stuffing (Recipe to come):

And a NEW recipe that we've never tried is this amazing dessert: Pumpkin Cheesecake Pie:
How delicious does that DOUBLE layer pumpkin cheesecake look? To be honest, I'm going to use this for the cheesecake: 
It's amazing flavored, and literally NO BAKE! The simpler a recipe is, the better for this lady! And for the pumpkin layer of the pie, I will be using this recipe:

  • 1 can of pumpkin (15 ounces)
  • 1 can of sweetened condensed milk (14 ounces)
  • 2 eggs
  • 3 teaspoons of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1 9 inch unbaked pie crust
Preheat oven to 425 degrees.
In a medium bowl whisk together eggs pumpkin, sweetened condensed milk, pumpkin pie spice and salt until smooth.
Pour into unbaked crust and bake for 15 minutes.
Cover the edges of the pie with tin foil.
REDUCE OVEN TEMPERATURE TO 350 and continue baking for 25-30 minutes or until a knife inserted 1 inch from the crust comes out clean.
Cool. Garnish with whip cream.
Cover and store leftovers in the refrigerator.

Wish me luck. I'm super excited, but can you believe it's Tuesday evening and I've yet to go grocery shopping yet?! Happy Thanksgiving, folks!

I'll be posting a blog post this weekend about the baby shower I hosted for one of my best friends! Lots of DIY projects for the holidays, plus more so stay tuned!

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