It’s just around the corner . . . can you taste it?
Ahhhhh. Fall is my favorite season of the year. Call me BASIC, but I love everything pumpkin spice and everything (and everyone!) nice. Is it just me, or does the increased number of pies being baked make people a little more sugary sweet as well?? Hmmm. With Fall comes the season of thanksgiving, and the season of thanksgiving brings . . . well, Thanksgiving!!! Just the thought of this fast holiday approaching has every taste bud in my mouth watering. You too? I know. Just wait . . . you are going to love what comes next.
When friends pull together, Thanksgiving meal magic happens.
I am always looking for THE fabulous recipe of the season to wow my Thanksgiving table and guests. In the past, I have turned to magazines, foodies, Martha, and well, Southern Living, of course. I must say, I have cooked some pretty incredible dishes . . . and some pretty not-so-incredible ones, too. But what I have found that trumps all, are the down-home, made-for-decades, mouth-watering, begged-for-yearly, and taste-tested-by-all family Thanksgiving recipes that have been passed down from generation to generation. That is the magic I have for you today. Some of my fellow friends and moms have come together and turned to their deep laden family traditions to allow me to bring to you their favorite dishes of the season. This could be, quite possibly, the beginning of your new family Thanksgiving traditions, as well.
Side dishes that will make you slap yo’ mama (hypothetically, of course!)
We all have our favorite Turkey traditions, so we’ll skip the ole’ bird for now. Let’s start with the money dishes. You know, the ones that your family won’t be able to get enough of and you will later catch them sneaking back into the fridge once dinner is over just to get another bite . . . you with me?
GREEN BEAN CASSEROLE
Submitted by Julie T.
(It’s not the traditional take . . . it has a twist, and you’re going to LOVE it! Hint: not a can of cream of mushroom soup or french fried onions called for!!)
- 1 Tbsp. butter
- 2 tsp. flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. sugar
- 1 tsp. grated onion
- 1 pint sour cream
- 1/2 cup Swiss cheese, grated
- Ritz crackers
- 2 cans whole Del Monte green beans
1. Melt butter in medium saucepan.
2. Stir in flour, salt, pepper, sugar, and onion.
3. Add sour cream and stir until thickened.
4. Stir in cheese until melted.
5. Place beans in 1 1/2 quart baking dish, and top with cheese sauce.
6. Sprinkle with cracker crumbs and drizzle with butter.
7. Bake at 400º for 20-30 minutes.
SWEET POTATO CASSEROLE
Submitted by Jenny Y.
(You are soooo going to want to wear some elastic pants . . . no, seriously. Just go ahead and put them on. *Drooling*)
- 4 large sweet potatoes, baked
- 1 cup half-and-half
- 3/4 cup packed brown sugar
- 1 tsp. salt
- 2 tsp. vanilla extract
- 2 large eggs
- 1 1/2 cups miniature marshmallows
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 tsp. salt
- 2 tbsp. chilled butter, cut into small pieces
- 1/2 cup chopped pecans, toasted
PAPA’S DRESSING
Submitted by Rebekah V.
- 5 cups crumbled biscuit crumbs (Papa always bought a dozen at Hardee’s the day before Thanksgiving to use the next day)
- 3 cups chicken or turkey broth
- 1/2 tsp. black pepper
- 1 1/2 Tbsp. sage (he used 2 1/2, but I just don’t love sage as much as he did)
- 1/2 tsp. baking powder
- 1 egg
RICE CASSEROLE
Submitted by Julie T.
(It’s on the down low that this is a family favorite OF YEARS . . . at least 30 of which she knows — no kidding . . . and oh, so simple!!)
You’ll Need:
- 1 1/2 cups rice (2 bags boil in bag)
- 1 stick butter
- 8 oz. sharp cheddar cheese, grated
- 2 cans cream of mushroom soup
- 1 pkg of slivered almonds
Directions:
1. Cook rice according to directions.
2. Add melted butter and cheese to cooked rice, and mix in soup.
3. Pour into sprayed baking dish.
4. Top with almonds.
5. Bake at 350º for 30 minutes.
BROCCOLI SALAD
Submitted by Jacklyn M.
- 1 bunch of broccoli
- 8 slices of bacon
- 1/2 cup dried cherries
- 1/2 red onion sliced into rings
- 1/4 cup sugar
- 1/2 cup mayo
- 1 Tbsp. vinegar
CARROT SOUFFLE
Submitted by Jacklyn M.
- 1 lb. baby carrots
- 4 Tbsp. butter
- 3 eggs
- 1/2 cup sugar
- 3 Tbsp. flour
- 1 tsp. baking powder
- 1 tsp. vanilla
- salt to taste
Gimme ALL the sugary sweets, and no one gets hurt.
I’m only bringing two divine recipes to you for desserts . . . because that’s all it takes. TWO. You will be unbuttoning the top button of your pants after these — that is to say, if you’re not already wearing your stretchy, high-waisted *ahem*, yoga pants (reference sweet potato casserole above.) 😉
THE DEBBIE KING POUND CAKE
Submitted by Lyndsey H.
You’ll Need:
- 1 small (8 oz.) container salted whipped butter
- 1/2 stick butter flavored Crisco
- 3 cups cake flour
- 4 eggs
- 3 cups sugar
- 1 cup milk
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract (optional)
CHOCOLATE PECAN PIE
- Two 9-inch pie crusts (NOT deep dish)
- 4 eggs
- 2 cups sugar
- 1/2 cup white Karo syrup
- 1/4 cups melted butter
- 1 tsp. vanilla
- Pecan halves
- 1 bag of semi-sweet chocolate chips
And that’s a wrap, folks!!! Let us know if you find any new favorite Thanksgiving recipes here.
Enjoy, eat, be merry, and above all, BE THANKFUL!! (And full!)