You can get my dessert’s recipe from my earlier post: Baklava Bites
Green Bean Casserole:
You need a package of frozen or fresh green beans. I just get a package of frozen because it’s cut and ready to go – ALMOST. All I did was thaw them (in the microwave or room temperature – I chose microwave because you can do it last minute and then you just have to drain the water that comes out). Next, just sautee them with a little olive oil until they are cooked. You take a can of Campbell’s Cream of Mushroom soup and you pour it in with a cup of milk. Add two tablespoons of soy sauce (this seals the deal, I promise) and then stir in half a can (the smallest size) of the fried onions. Add a dash or two or four of black pepper and then bake at 350 degrees for about 30 minutes. Then, add some more fried onions on the top of the casserole and bake for 5 minutes until golden. Serve! Enjoy! 🙂
Sweet Potato Casserole is delicious, and easy to make! I would have to say that this was a winner, and I will continue making this dish every Thanksgiving. For 5 people, I used 3 good-sized sweet potatoes, so do the math for the amount of company you will be serving. I peeled and chopped the sweet potatoes roughly (you’re going to mash them anyway) and placed them in boiling water until a fork easily pierced each round. Drain (watch out for the steam!) and mash with a masher or whatever tool you have. Mix it with 1/2 cup of white sugar, 2 eggs, a dash of cinnamon, 1/2 cup of milk, a dash of salt to balance it out, 4 tablespoons of butter, and a tbsp of vanilla extract. For the topping, use 1 1/2 cups of pecans, 1/2 cup of all-purpose flour (I used multi-grain pancake mix, and it turned out just beautifully) and 1/2 cup of brown sugar, dash of cinnamon, vanilla extract, and 4 tbsps of butter. Put it to bake for 350 degrees at 30 minutes. Last minute, I added a layer of marshmallows and watched them closely as they melted into one nice thick layer of yummy goodness and browned a little on the sides. It was like icing on cake! Yum!
Shipra’s Simple Turkey Casserole:
In order to have turkey on Thanksgiving, I don’t roast a turkey because the leftovers would be too much for me and the husband to handle. Just to have the right amount of turkey, I have the quickest recipe which tastes like you slaved in the kitchen! Who’s saying you didn’t?? I went to the deli at our local Kroger and cheated a little bit by buying the slices of turkey the deli counter guy recommended (Hint: You CAN sample them! And, you really SHOULD. I ended up picking out Boor’s Heads Cracked Pepper, and it was terrific!) I bought a slice or two for each guest. I prepared stuffing (Savory Herbs is wonderful with the Cracked Pepper) and rolled the turkey slice around the stuffing. Easy, right?! I, then, covered it with Country Gravy and baked it at the same temperature, but for about 10 – 15 minutes. How simple is that? 🙂
The next recipe was inspired by Giada De Laurentiis. I was watching Food Network, as I usually do like ALL THE TIME, but I watched it in hopes of figuring out something new to try for Thanksgiving dinner. I tried her Garlic and Sun-Dried Tomato Corn Muffins, and I can sincerely say they were awesome, and they were definitely a hit. I will highly recommend making this as a side dish any time of the year! 🙂 You can find the recipe here! There’s no doubt I’ll be making this again! 🙂
Cute story about the corn muffins. I was munching on one yesterday, and Daler came up to the cage where it was closest to me and stuck his beak out. I gave him a piece of the corn muffin and he definitely enjoyed it. Whenever I was about to take a bite, he would stick his beak out begging me not to stop feeding him. That shows how much of a winner this recipe is! Thanks, Giada! 🙂