Archive for the ‘Thanksgiving’ Category

Crock Pot Mashed Potatoes

5 pounds red potatoes, cut into chunks
1 T. minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream (lite or fat-free is fine)
1 (8 ounce) package cream cheese, softened (lite or fat-free is fine)
1/4 cup butter
salt and pepper to taste


1.  In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water.

2.  In a bowl, mash potatoes with  sour cream and cream cheese, adding reserved water as needed to obtain  desired consistency.

3.  Transfer the potato mixture to a slow cooker, cover,  and cook on Low for 2 to 3 hours. Just before serving, stir in butter  and season with salt and pepper to taste.


Homemade Dinner Rolls

1 T. active dry yeast (one packet)

1/2 cup sugar

3 eggs, beaten
1 cup lukewarm water
1/2 cup butter, melted
1/2 tsp. salt
4 cups  flour
1.  Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.
2.  Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.
3.  Do not knead the dough. Turn out dough on a lightly floured surface and divide in half. Roll each half of dough into  a circle.
4.  Brush with additional melted butter and cut into 16 pieces, like a pizza. Roll up each piece from the large end to the point. Place rolls on a cookie sheet and let rise 30-60 minutes.
5.  Bake at 375 degrees for 8-10 minutes.

Bacon Fried Green Beans

A drizzle extra-virgin olive oil

6 slices bacon, chopped

1 tsp. coarse black pepper

1 pound green beans, trimmed

1/4 cup cider or red wine vinegar

2 tsp. sugar

1.  In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes.

2.  Boil or steam the beans until desired texture.

2.  Add beans to bacon and cook about 3 to 5, tossing.  Season with vinegar and sugar prior to serving.

Corn and Mac Casserole

1 stick butter

1 lb velveeta

1 can Rotel

1 can cream corn

1 can corn (drained)

1 cup macaroni (dry)


***Preheat oven to 350 degrees***


1.  Melt butter and velveeta.

2.  Add Rotel, cream corn and drained whole corn. Add macaroni, mixing well.

3.  Pour into casserole dish and bake for 30 minutes covered. Take off cover and bake for 20 more minutes. Take out and let sit to thicken.


***recipe from Aunt Carol


Gingerbread Edible Playdough

1 cup flour
1/3 cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon vegetable oil
Spices–Cinnamon, Allspice, Ginger, Nutmeg

Mix the dry ingredients all together. Add small amounts the spices you prepared to the mix until it smells great. Mix water and oil in a separate bowl, then mix together both bowls into a large saucepan. It needs to cook for two to three minutes, or until it is dough-like over medium heat.

Mac and Cheese

2 T. butter

2 T. all-purpose flour

1/2 tsp. salt

1/4 tsp. ground mustard

1/8 tsp. pepper

1 1/3 cups milk

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

3 T. Ranch dressing

1/4 tsp. Worcestershire sauce

1 1/2 cups cooked elbow macaroni

1/3 cup Parmesan cheese


Preheat oven to 350 degrees

1. In a saucepan, melt butter. Stir in the flour salt, mustard, and pepper until smooth; gradually add milk.Bring to a boil; cook and stir for 1 minute or until thickened.

2. Reduce heat and add the cheeses, Ranch dressing, and Worcestershire sauce; stir until cheese is melted. Fold in macaroni.

3. Pour into greased 1-qt. baking dish and sprinkle with Parmesan cheese. Bake uncovered for 10-15 minutes


Garlic Mashed Potatoes

2-1/2 potatoes, peeled, quartered

4 T. minced garlic

1 8 oz. tub cream cheese spread

1 T. butter

1 tsp. salt

1. Boil potatoes and garlic in large covered saucepan for 20 minutes or until potatoes are tender, then drain.

2. Beat with electric mixer on medium speed until smooth.

3. Add remaining ingredients and beat until well blended.