As Thanksgiving draws near I thought I would share some of our Family Holiday Recipes with you. Maybe you will try one of ours for your next holiday celebration.
At every family gathering we always seem to be blessed with more food than we can eat at one sitting. We have a family of wonderful cooks and we have several traditional items that we have grown to look forward to each Thanksgiving.
This is the first Thanksgiving since 2005 that Terry and I will be sharing with my family. Over the past 5 years we hosted Thanksgiving with your Destin friends and family, anyone and everyone was welcome each year and it became a tradition. At our Destin Family Thanksgiving we made our family traditional recipes and shared with all that came. With that in mind, there may be new recipes brought to Thanksgiving Dinner with my family but here are just a few that I know are always requested.
Sandra's Corn Casserole
2 cans cream style corn
1/2 cup chopped green bell pepper
1 tsp. Milk
1 tsp. Flour
1/4 cup onion, chopped
1 sleeve Ritz Crackers, (crushed)
Shredded Cheddar Cheese
Mix corn, eggs, bell pepper, milk, flour, and onion well and place in a greased casserole dish, bake on 350 for 45 minutes. Remove from oven add crushed Ritz crakers, then add shredded cheddar cheese on top, back in oven for 5-7 minutes uncovered. Serves 8-10.
Scarlet's Cream Cheese Mashed Potatoes
5 lb bag of red or white potatoes, washed, peeled cut into pieces)
8 oz cream cheese softened (use 4-6 oz, depending on how creamy you like)
Cavender's Greek Seasoning (to taste)
Salt & Pepper to taste
Boil potatoes on high in a large stock pot for 30 minutes or until tender. Drain water. Add 1/2 of cream cheese mixture and mix with electric mixer, adding milk as needed. Add remaining cream cheese. Mix until creamy, add salt, pepper and Cavanders to taste. You can leave potatoes lumpy if you like. You can also use a hand potato masher in lieu of mixer. At the holidays I typically use my Great Grandmother's Hand Masher to make the mashed potatoes. Optional: Add shredded cheddar cheese on top or sprinkle Paprika on top for a splash of color. Also, you can add fresh pressed Garlic cloves to your cream cheese mashed potatoes as well.
Scarlet's Green Bean Bundles
1/2 stick butter
2 Tbsp. Brown Sugar
1/2 Tsp. Garlic Salt
2 Tbsp. Worcestershire Sauce
3 cans whole green beans, drained
1 pd bacon, cut in 1/2
Melt better in sauce pan; add brown sugar, garlic salt and worcestershire sauce. Heat until sugar is melted. Drain beans in a colander. Take a handful of beans (3-4) and wrap with bacon (I cut my bacon in half) tightly securing with a toothpick. Place bundles in a greased casserole (9 x 13) dish in rows. Pour hot butter sauce over the top and bake uncovered on 375 for 30 minutes or until bacon is done.
Grandma-ma's Sweet Potato Casserole
3 cups mashed sweet potatoes (make like reg mashed potatoes)
1/2 tsp. Salt
1 cup Sugar
1/2 stick butter
1/2 tsp. vanilla
1/2 cup milk
Mix together and put in a greased casserole dish. Spread *topping and bake uncovered on 350 for 35 minutes.
1 cup brown sugar
1/3 cup flour
1/3 stick butter, softened
1 cup chopped nuts, pecans or walnuts
Mix together crumbly and sprinkle on top of casserole prior to baking.
Grandma-ma's Traditional Cornbread Dressing
1/3 cup butter
1 Tbsp. Sage
1/2 tsp. black pepper
2 eggs, beaten
6 cups of cooked crumbled corn bread
1 cup celery, chopped
1/2 cup onion, chopped
3 cups chicken broth
4 slices of torn white bread
Melt butter in a skillet and saute celery and onions. Combine cornbread, bread, cooked celery and onions, sage, and pepper. Stir in broth and eggs and blend well. Pour into greased 9 x 13 casserole dish and bake until golden brown on preheated oven on 350 for 40-50 minutes. Watch and check to be sure center is done, may take longer, you just don't want the top to burn.
Grandma-ma's Chocolate Eclair Pie/Cake
1 can Milk Chocolate Icing
1 large box of Graham Crackers
1 large box of Vanilla Instant Pudding
1 large cool whip
Milk (according to Pudding recipe)
Mix together vanilla instant pudding as directed. Add in cool whip. Ice graham crackers to fit in bottom of a 9 x 13 casserole dish. Add 1/2 of pudding mixture. Add another layer of iced graham crackers, add remaining pudding mixture. Add a thick layer of iced graham crackers, covering top of casserole dish. Refrigerate prior to serving. Tastes better if made 12-24 hours in advance.
Sandra's Lemon Ice Box Pie:
1 can Eagle Brand
juice for 6 lemons, squeezed good
2 egg yolks (yellow)
1 tsp. vanilla
1 graham cracker crust (or make your own from crushed vanilla wafer/butter)
8 oz cool whip
Mix eagle brand, lemon juice and egg yolks together. Add vanilla. Pour into graham cracker crust and refrigerate. Top with cool whip.
Jennifer's Homemade Rolls
5 cups flour, separated
1/2 cup Sugar
1 1/2 tsp. Salt
1/2 cup shortening
1 pkg yeast
1 1/2 cups warm water
1/2 cup butter
Mix 4 cups flour, sugar, and salt in a large mixing bowl. Mix yeast in warm water and let stand for 5 minutes. Cut shortening into flour mixture. Add yeast. Mix just until moist. Add the leftover cup of flour and egggs to the flour mixture and stir vigorously. Rub top of dough with melted better, cover and let rise in a warm place free of drafts for 1 1/2 hours.
Dump dough out on well floured surface (the dough will be really sticky). Sprinkle top of dough with approx 1/4 cup of flour then roll out to 1/4 inch. Cut with a 1 1/2 or 2 inch biscuit cutter. Dip one side of dough in butter and fold over with buttered side out. Put in (4) 9" pans or (2) 9 x 13 pans. Put pans in warm place free of drafts for an hour. Cook at 400 for 10-12 minutes or until lightly brown on top.
I know we have lots more family recipes that we prepare for Thanksgiving but these are just a few to wet your appetite. Remember my challenge, to give thanks each day of November for at least one thing you are thankful for. More recipes to come in future posts, keep reading!