Friday, November 18, 2011

Thanksgiving Recipes

Verse of the Day:
"In whom ye also trusted, after that ye heard the word of truth, the gospel of your salvation: in whom also after that ye believed, ye were sealed with that holy Spirit of promise," Ephesians 1:13

Hello everyone. I am so sorry that I haven't been posting recipes like I said I would. Things have been a bit nuts with my husband in NCOA. SO, that being said I am going to do a post with some of my favorite recipes now and will do another one before Thanksgiving. After the holidays I do want to start up with my blog full time again. I want to thank everyone for their patience.

The one thing I have to have every Thanksgiving and Christmas besides the Turkey and Ham is potato casserole!! This is a very popular and very easy recipe. You need the following:

Cubed  Frozen Hashbrown Potatoes any brand
1 can of cream of chicken or cream of celery will work too
1 8 oz container of sour cream
1 cup of sharp cheddar cheese (adjust to your liking. I use more)
1 medium onion cut up fine
1 sleeve of ritz crackers ( you can subsitute just about anything for the topping really) I also put some cheese on top before I put on the cracker crumbs. Cheese crackers are also amazing on this.
1/2 stick of butter cut into cubes

1. Preheat oven to 375
2. Mix everything together but the crackers and butter and pour into a 9x13          buttered dish and smooth out until evenly distributed.
3. Dot butter over the top of hashbrown mixture
4. Finely crush crackers and distribute evenly over the top. 
5. Cover dish and bake 45 mins or until potatoes are done.
6. Uncover and bake an additional 10-15 minutes

The second thing I absolutely love is Corn Casserole! Many people have this over the holidays. I had it the first time 3 years ago at a friends house and last year made it for the first time. It is so good. You will need the following:

1 can of creamed corn
1 can of whole kernel corn
1 8 oz package of corn muffin mix
1 8 oz container of sour cream
1 stick of butter melted
1 to 1 1/2 cups of sharp cheddar cheese

Preheat oven to 350

In large bowl, stir together both cans of corn, corn muffin mix, sour cream, melted butter, and half of the cheese. Bake for 45 minutes or until golden brown. Remove from oven and top with the remaining cheese. Return to oven for 5 to 10 minutes or until cheese is melted. Let sit for 10 minutes and serve warm.

This is so yummy and a new favorite of mine.

I will be posting some more recipes over the next few days, one of them being my mom's cornbread dressing which is to die for! It is so moist and flavorful. Please feel free to share some of your own. I hope everyone has a blessed day.


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