Thanksgiving Classics

well, so far the recipe blog doesn't seem to be much of a hit, but maybe if i post more the interest will increase. since thanksgiving is this week, i figured i should share some of the recipes traditionally made in my family as i was growing up (and which will be featured on OUR table this year as we get together with our best friends to feast and fellowship!)

SWEET POTATO CASSEROLE (this trumps regular sweet potatoes every time!)

3 cups* mashed canned sweet potatoes, drained
½ stick melted unsalted butter
2 eggs (slightly beaten)
½ cup sugar
1 tsp. vanilla
¼ cup whipping cream or milk

TOPPING:
1/3 cup flour
½ cup brown sugar
1/3 cup unsalted butter
1 cup chopped pecans

DIRECTIONS:
Combine the first five ingredients and put in a buttered square casserole dish. For the topping, mix flour and sugar together. Cut in butter, then stir in nuts. Sprinkle over potato mixture. Bake uncovered at 350 degrees for 45 minutes.

*1 tall, large can of sweet potatoes is about 3+ cups mashed.

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PUMPKIN PIE SQUARES (trumps plain old pie any day!)

CRUST:
1 cup flour
½ cup oatmeal
½ cup brown sugar
½ cup butter

PUMPKIN MIX:
1 pound can of pumpkin
1 can (13 oz.) evaporated milk
2 eggs
¾ cup sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves

TOPPING:
½ cup pecans, crushed into chunks
½ cup brown sugar
2 Tbsp. butter

DIRECTIONS:
Mix the crust ingredients together until crumbly using an electric mixer on low. Press into an ungreased 9x13 pan and bake at 350 degrees for 12 minutes. Once the pumpkin ingredients are well mixed, pour on top of the cooked crust and bake for 20 minutes. While it bakes, mix the topping together. Sprinkle it over the pumpkin mix and bake for an additional 15-20 minutes or until filling is set. Cool in pan and cut in 2 inch squares, served with Cool Whip on top. Serves 12.

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JELLO SALAD

1 box (3 oz.) Jello (any flavor you like, strawberry or raspberry are great)
1½ cup boiling water, divided
1 package (8 oz.) cream cheese
1 can (20 oz.) crushed pineapple, not drained

DIRECTIONS:
Dissolve Jello in 1 cup boiling water, stirring until dissolved thoroughly. Place in a 9x9 pan. Blend cream cheese with a whisk in ½ cup boiling water. Stir until smooth and creamy (there will be some small chunks). Add to the Jello mixture, then add the can of pineapple. Stir well and chill until set.

corn bread goodness

ok, here it is...my attempt to keep a recipe blog. i admit, i am not known for being a master chef or a fancy cook. i'm no monica gellar bing! BUT i do have some really great recipes that i like to make. the rule for me is that foods be both easy to make and easy to clean up, and of COURSE they gotta be tasty! and while dinner dishes are ok, baking is pretty much the most fun. so i will try to share recipes that are big favorites here in our house...some from my family, some from my in-laws, and some from just wherever the heck i found them! enjoy and feel free to share your own recipes or give me feedback :-)

the first one i'll share is a cornbread recipe that i LOVE. mom used to only make it when she made split pea soup (gross gross EWW), so i didn't dare beg for it but it was one of my favorite things to eat...with butter and honey melted on top! i've shared this recipe with a few friends before but the measurements were wrong. no worries, i've confirmed things with mom and fixed the mistakes so you can make it and enjoy it in all it's southern goodness!

CORN BREAD (from my momma's kitchen)

1 cup sifted flour
1 cup corn meal
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
3 Tbsp. melted shortening
2 eggs
1 cup milk

Mix all the above ingredients well. Grease a 9x9 pan and bake for 20 minutes at 425 degrees. (I've only seen this made in a glass pan, not sure how it might affect the outcome if you used a metal one. Probably wouldn't be a big deal!)