Life as I Know It; Family; Lifestyle; and Healthy Living!
Published on November 13, 2007 By foreverserenity In Cooking
Pinch me, I must be dreaming! Say it isn’t so because I can’t believe that next week IS Thanksgiving?!


I knew it was ‘around the corner’, the days have been ‘flying’ by, but this is ridiculous!


I’ve thought about what I’m going to cook but haven’t really given the thoughts much detail yet. I know I’m doing turkey; after all, it is turkey day, it’s a honorary custom that we do have turkey on Thanksgiving. You know some people don’t do turkey; they’ll do some other meats? At my house, there HAS to be a turkey in the oven. My kids and hubby loves it!


Along with Turkey, I’ll bake a ham and the staple of Mac and cheese (for the kids), and pumpkin and apple pies will definitely be served. Not to forget that Pecan pie I made last year! Thank you Sabrina for sharing your delicious recipe!


I’m now fishing for some new ideas and wondered what foods were on your menu for that special day? I wanted to do a pasta dish, and of course vegetables and I don’t know what else?


Your ideas and recipes are welcome! If it sounds good and I think I can make it I’ll try it!

Comments
on Nov 13, 2007

I think it's not thanksgiving without potatoes - not sweet potatoes but yummy cheesy potatoes.  I would dig out the recipe but that takes too much effort so I will just tell you with my best guestimates on quantities.

Peel then boil some potatoes - how many I don't know - a lot.  Maybe most of a five pound bag.  Cool them off and shred them using a grater.  Not the superfine grate just the same grate you use for cheese.  It helps to get this ready the night before because if you try to grate the potatoes too soon, you will burn your fingers.  Then you get the cheese sauce ready.  Melt a stick of butter in the skillet and add a pack of shredded cheddar cheese.  I believe it is the 2 cup size of cheese.  The recipe calls for finely sliced green onions but my hubby isn't an onion guy so I just throw in some onion flakes to give it that flavor.  Sometimes I will throw a quartered onion in the butter while it's melting and then fish it out so it has the flavor without the texture of onions.  I also add maybe 1/2 C. of sour cream in with the butter cheese mixture.  Mix the potatoes and cheese together and put in a casserole.  Then I put it in the oven with the meat for about an hour.  Long enough for it to get hot and gooey and delicious.  Enjoy.  Oh I have a good corn casserole recipe too and broccoli salad but I would have to look those up.   Let me know if you want either. 

on Nov 13, 2007
I'm going to try brining my turkey this year...other than that...meh. I like mashed potatoes and baked sweet potatoes and veggies, but the whole point of Thanksgiving is the leftover turkey sandwiches! I usually spend the majority of my time focusing on the bird. I have perfected the golden glowy crispy skin....use a cheesecloth, rub butter and garlic, stuff with oranges and apples(moistness) baste with butter and white wine . I don't even have to make stuffing this year...HW isn't home so there is nobody to eat it!
on Nov 13, 2007
not sweet potatoes but yummy cheesy potatoes


Nice!


Peel then boil some potatoes - how many I don't know - a lot. Maybe most of a five pound bag. Cool them off and shred them using a grater. Not the superfine grate just the same grate you use for cheese. It helps to get this ready the night before because if you try to grate the potatoes too soon, you will burn your fingers. Then you get the cheese sauce ready. Melt a stick of butter in the skillet and add a pack of shredded cheddar cheese. I believe it is the 2 cup size of cheese. The recipe calls for finely sliced green onions but my hubby isn't an onion guy so I just throw in some onion flakes to give it that flavor. Sometimes I will throw a quartered onion in the butter while it's melting and then fish it out so it has the flavor without the texture of onions. I also add maybe 1/2 C. of sour cream in with the butter cheese mixture. Mix the potatoes and cheese together and put in a casserole. Then I put it in the oven with the meat for about an hour. Long enough for it to get hot and gooey and delicious. Enjoy. Oh I have a good corn casserole recipe too and broccoli salad but I would have to look those up. Let me know if you want either.


Yummy, I know myson will love this! Definitely bring on the corn and broccoli recipes!


the whole point of Thanksgiving is the leftover turkey sandwiches!


ANY leftovers!lol!

I usually spend the majority of my time focusing on the bird. I have perfected the golden glowy crispy skin....use a cheesecloth, rub butter and garlic, stuff with oranges and apples(moistness) baste with butter and white wine . I don't even have to make stuffing this year...HW isn't home so there is nobody to eat it!


I've never tried it like that. My mom was a big fan of cheesecloth when she cooked or made her concoctions!
on Nov 15, 2007
Baked acorn squash is both easy and pretty, Donna.Cut 'em in half, scoop out the seeds, and rub a little butter on the flesh. Salt lightly. Fill cavity with peeled and chopped apples (use tart ones, like granny smiths) that you've tossed with a little brown sugar, honey and cinnamon. Place squash halves in a large casserole dish, put about an inch of water in the bottom of the pan, cover tightly with foil and bake at 350 for about an hour, removing foil for the last 15 minutes or so.I saw a very pretty desert being made on some cooking show or another yesterday, and intend to make it myself this year as an alternative to pumpkin pie. It's a trifle...so it will look beautiful in a clear bowl.Bake a box of gingerbread mix according to package directions, cool and break into chunks. This is layer one. Mix (prepared) vanilla pudding with a can of pumpkin pie filling, adding a little extra cinammon, cloves, and/or cardamom. This is layer two.Layer three is just plain ol' cool whip.Repeat layers twice, and then sprinkle crushed gingersnaps on top.


Yummy! I'll add this to my list!


2 (14-ounce) packages gingerbread mix 1 (5.1-ounce) box cook-and-serve vanilla pudding mix 1 (30-ounce) can pumpkin pie filling (not plain canned pumpkin, the canned PIE filling.)1/2 cup packed brown sugar 1/3 teaspoon ground cardamom or cinnamon 1 (12-ounce) container frozen whipped topping 1/2 cup gingersnaps, optionalBake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.The reader reviews are mostly positive, though many complained about how MUCH the recipe makes, so unless you're having a very large gathering I'd cut the recipe in half.


Thx! My family are grazers, they love left overs so I'll probably make it all!!
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