While we spend the entire day scouring the internet and cookbooks for recipes, scribbling ingredient lists, battling the grocery stores and commanding our kitchens, I figured we could all use an easy straight-forward list of recipes to glean inspiration from. Why reinvent the wheel when we can look to our friends and community for new ideas, right? Below you'll find both recipes from friends and links to recipe posts from some of my favorite bloggers.
Thanks to all who shared recipes! I hope you all find something new and exciting to bring to the Thanksgiving Table!
(submitted by Trina from O'Boy Organic)
Creamed Corn Casserole
(submitted by Sue)
- 1 can corn, drained
- 1 can creamed corn
- 4 tablespoons flour
- 4 tablespoons sugar
- 1/2 cup butter, melted
- 1 cup milk
- 2 eggs, well beaten
- 1/2 teaspoon salt
- pepper to taste
Mix all of the ingredients together -- it doesn't really matter what order. This is simplicity at its best! Bake at 350 degrees for approximately 1 hour 15 minutes. This recipe can easily be doubled or even tripled, but you may need to increase the baking time accordingly.
(Submitted by Amber from Bumber's Bumblings)
Sweet Potato Yum-Yum
(Submitted by Beth - her mother-in-law's recipe)
- 1-40 oz can sweet potatoes
- ½ tsp. salt
- 1/3 stick butter
- 1 tsp. vanilla
- ¼ to ½ cup sugar
- 2 eggs
- ½ cup milk
- ¾ cups brown sugar
- ½ cup chopped nuts- pecans
- 1/3 cup self rising flour
- 1/3 stick butter
Preheat oven to 350 degrees.
To make filling- drain and mash potatoes. Add all other ingredients to the potatoes mixing well after each addition. Place in baking dish and cover with topping.
To make topping- mix thoroughly, then spread evenly over potatoes.
Bake for 35 minutes.
(Submitted by Beth)
- 1 package Jiffy Corn Muffin mix
- 1 can while kernel corn - drained
- 1 can cream style corn
- 8 oz. sour cream
- 1 stick butter (room temperature so it mixes well)
Preheat oven to 350 degrees.
Mix all ingredients (except Jiffy Mix) together well. Then add Jiffy Mix and combine well.
Put mixture into a casserole dish.
Bake for 60 minutes.
(Submitted by Cindy from Whatever Works)
Fig Cheese Appetizers
- Fig Jam
- Gorgonzola Cheese
- Mini Fillo Shells
Fill each shell half way with fig jam. Top with gorgonzola or blue cheese. Heat until cheese melts and serve. Be warned, the jam/cheese mix gets very, very hot so l let cool briefly before serving. This recipe is not only easy to make but tastes great.
Apricot Sage Brie Bites
- 24 small sage leaves
- 1/4 C apricot jam
- 2T olive oil
- 2T pine nuts
- Peppridge Farm Puff Pastry(freezer aisle)
- 24 1/2" chunks of brie
Fill puff pastry w/apricot jam. Top w/brie. Add pine nuts and sage. Heat and eat. Easy!
Makes 2 dozen appetizers
Baked Brie & Strawberries
- 1 can crescent rolls or 1 sheet puff pastry, thawed
- 1 medium-sized wheel of Brie cheese
- 1 cup sliced strawberries
- 3 tbsp brown sugar
- 2 tbsp chopped walnuts
- Strawberry to garnish
Pop open a can of crescent rolls or roll out a sheet of puff pastry. Lay the pastry on a baking sheet coated with cooking spray. Place a wheel of Brie cheese on the pastry. Pile the sliced strawberries on top of the Brie. Fold the rest of the pastry over top of the strawberries so that the entire wheel of Brie is covered. Pinch together the seams. Sprinkle the brown sugar and chopped walnuts on top of the pastry.
Place the baking sheet into the oven. Bake for 15-20 minutes, or until the pastry is light golden brown. Transfer the baked Brie to a serving dish. Serve with crackers.
Large Olives stuffed with Pimento
- Cream Cheese
- Walnuts (finely chopped)
Slice a piece of cream cheese and wrap it around the olive. Roll until olive is thoroughly covered. Roll in walnuts.
Refrigerate or briefly freeze to make it easy to cut. Slice in half lengthwise. Red, green and white appetizer, perfect for
Corsican Anchoiade with Figs
Soak 5 anchovy fillets in cold water to remove the salt and oil, then wipe them dry.
Process them with 450 grams dried semi-reconstituted figs and 1 small garlic clove.
Spread this paste on bread moistened with olive oil (i.e.: crostini). Serve w/goat cheese.
Green Beans Almondine ( from Saveur magazine)
(submitted by Courtney)
- 2 lbs. string beans
- 2 tbsp. butter
- 1 cup slivered almonds
- 3 shallots, peeled and chopped
- Salt and fresh ground pepper
Cook 2 lbs trimmed string beans in a large pot of boiling salted water for 3-8 minutes, depending on tenderness of beans desired. Drain; let cool in a large bowl of ice water. Drain; pat dry, and set aside.
Melt 2 tbsp. butter in a medium pot over medium heat. Add 1 cup slivered almonds and cook, stirring frequently with a wooden spoon, until almonds are golden, 2-3 minutes. Add 3 chopped peeled shallots and cook, stirring often, until translucent, about 1 minute.
Add beans, tossing to coat, and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
Roasted Garlic Chipotle Sweet Potatoes (from Our Best Bites)
(submitted by Courtney)
- 5 pounds fresh sweet potatoes
- 2 heads garlic
- 3-4 tablespoons extra-virgin olive oil
- 4 tablespoons butter
- Buttermilk (about 1/4-1/2 cup)
- Adobo sauce from chipotle chilies (and some chilies if you want some extra heat)
- kosher salt, to taste
Preheat your oven to 425. Cut the tops off the bulbs of garlic. Tear a sheet of aluminum foil big enough to tightly wrap both the bulbs of garlic and place them, cut side up, on top of the foil and drizzle each of them with about 2 tablespoons of extra-virgin olive oil. Wrap tightly with foil and place them, cut side up, into the heated oven. Roast the garlic for about 45 minutes. If you happen to have the oven going for other Thanksgiving-y things, just pop these in with them; if the temperature is lower, you’ll just have to extend the roasting time to about an hour. Just keep an eye (and a nose) on things; when it smells amazing and the garlic is soft, it’s ready.
As the garlic is finishing up, bring a large pot of salted water to a boil. Meanwhile, peel the sweet potatoes and cut them into pieces that are roughly the same size. Boil the sweet potatoes until they are easily pierced with a fork. Drain, then transfer to a large bowl or the bowl of a stand mixer.
When the garlic is done roasting, unwrap it and allow it to cool for a few minutes and then carefully squeeze it into the sweet potatoes, picking out any of the skins. Add 4 tablespoons of butter, 1/2 teaspoon kosher salt, and about 2-3 tablespoons of adobo sauce. With the wire whip attachment (or with a handheld electric mixer), mix until the potatoes break down and the butter melts. Test and add salt and adobo sauce to taste; I’d give specific measurements here, but this is going to be largely personal–some of you may end up adding all the adobo sauce or even a chili or two whereas for others, 2-3 tablespoons will be plenty (it will add a nice, smokey flavor and a tiny, tiny bit of spice).
When the seasonings are about right, add enough buttermilk to reach the desired consistency. Again, this will be super personal; some people like their whipped potatoes smooth as silk and other others like them lumpy. When you have the consistency you want, taste them again for salt and spiciness and add more adobo sauce and/or salt taste.
Serve immediately or transfer to a baking dish and cover with foil for up to 2-3 days. When you’re ready to serve them, pop them (covered) into an oven heated to 425 degrees for about 1/2 hour. Or you could zap them in the microwave, but I’m not sure how long.