3 1/2 lbs. sweet potatoes, peeled and cut into 3/4 inch cubes1 large onion, dicedolive oil or vegetable oil cooking spray1 1/2 c. fresh cranberries (or frozen–do not thaw, if frozen)2/3 c. light brown sugar2 T. butter, melted1/4 c. orange juice3/4 t. salt1 t. nutmeg1/2 t. ground ginger3/4 t. cinnamon1 c. chopped pecans Preheat oven to 450 degrees. Spray two shallow baking … [Read more...] about Thanksgiving Edition: Harvest Cranberry Sweet Potato Casserole
veggies
Thanksgiving Edition: Broccoli Rice Casserole
3 T. butter1/2 c. celery, finely chopped1 – 8 1/2 oz. can water chestnuts, drained and chopped finely1 c. Vidalia onion, chopped finely2 pkgs. (10 oz. each) frozen chopped broccoli1 c. rice, cooked1 can cream of mushroom soup1 can cream of chicken soup1 jar (8 oz.) Cheez Whiz Melt butter in a frying pan over medium heat. Sauté onions, celery and water chestnuts for about 5-8 … [Read more...] about Thanksgiving Edition: Broccoli Rice Casserole
Thanksgiving Edition: Cranberry Vinaigrette Salad
2 bags Romain Lettuce1 apple chopped (I dipped the apples and pears in lemon juice to reduce the browning)1 pear chopped1 c shredded Swiss cheese1/4 c cranberries1 c pine nuts ( I used roasted/salted sunflower seeds on Sunday) 1/3 c apple cider vinegar2 tbs lemon juice,2/3 c vegetable oil1/2 c sugar2 tbsp onion1/2 tsp salt3 tsp poppy seeds Combine the lettuce, apple, … [Read more...] about Thanksgiving Edition: Cranberry Vinaigrette Salad
Mashed Potatoes
Ingredients 4 lbs. Yukon Gold potatoes, peeled and thickly sliced1 1/2 c. heavy whipping cream1 1/2 sticks butter2 t. salt1/4 t. black pepper, freshly ground Directions Soak the potatoes in stock pot with water just covering them for 5 minutes. Drain off and add the same amount of water. Boil over high heat for 25 minutes. Drain. Return to medium heat for 2 minutes, … [Read more...] about Mashed Potatoes