I mentioned yesterday that I was making a couple of casseroles and a couple of desserts for Thanksgiving. I got a few requests for the recipes, so I thought I’d share them here. I’ve put a couple of these on my blog before, but here they are, once again! Enjoy!
I decided to mix in some pictures of Hudson and Hayes in their turkey tees from Lulu McGee. I am finally able to get them sitting together for just a little bit. Long enough to take a picture! But their expressions completely crack me up!
*Broccoli, cheese and rice casserole is seriously one of my favorite things. I love it so much and Thanksgiving isn’t Thanksgiving without this casserole.
Broccoli, Cheese, and Rice Casserole
Ingredients
1/2 c. chopped onions
1/2 stick of butter
1/2 c. chopped celery
1 lg. package of frozen broccoli
1 large jar of Cheez Whiz
4 cups of cooked white rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of sliced almonds
Directions
Precook broccoli and rice separately. Broccoli may have to be chopped up finely in a food processor. In microwave, melt butter and saute onions and celery (about 2 minutes) in 2 qt measuring cup. Add cream of chicken and cream of mushroom soup and cheese; stir until melted. Make sure broccoli is finely chopped. Fold in broccoli. Layer rice in large, ungreased casserole dish, top with broccoli mixture, and sprinkle almonds on top. Heat for 30 minutes or until bubbly on 350 degrees. Serves 8-10.
*This sweet potato casserole recipe is so yummy and so sweet. You may as well save it for dessert. It’s just so good and the crust/topping is the best part.
Sweet Potato Casserole
Ingredients
3-4 cups cooked sweet potatoes (or canned yams)
1 cup sugar
1/2 cup butter
1/3 cup half and half
2 eggs, beaten
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
(may add dash of bourbon if the Baptists aren’t coming for dinner)
Topping: (I always double this)
1/3 cup melted butter
1 cup light brown sugar
1/2 cup flour
1 cup chopped pecans
Mash potatoes. Mix in sugar, butter, eggs, vanilla and half and half. Put in 9×13 baking dish.
Topping: Melt butter and mix in remaining ingredients. Sprinkle on top of potato mixture. It’s okay to make more if you need more to cover the potato mixture. The topping makes this recipe– it’s better than dessert.
Bake 25 minutes at 350 degrees. Serves 8-10.
*This “salad” recipe is what my friend, Emily made for the “You Are My Sunshine” baby shower. It was such a hit at the shower and now I can’t wait to make this for Thanksgiving. Again, it’s called “salad,” but it could definitely be dessert. Wow! (recipe courtesy of my friend, Emily) I’m putting this in an 8×8 glass baking dish instead of a trifle bowl.
Pineapple Pretzel Salad
2 cups pretzel sticks, broken into one inch pieces
1/2 cup sugar
1 stick butter, melted
8 oz cream cheese, room temp
1/2 cup powdered sugar
20 oz pineapple tidbits, drained
8 oz cool whip
Preheat oven to 400. Put pretzel pieces in a large mixing bowl. Pour sugar and melted butter on pretzels. Mix until pretzels are coated well. Pour mixture onto a foil-lined cookie sheet and spread evenly. Bake for 7 minutes. Remove from oven, stir and allow to cool. Set aside.
In a large mixing bowl, cream together powdered sugar and cream cheese. Stir in cool whip.
Layer the following in a trifle bowl (or other dish- layers look pretty in trifle bowl!): drained pineapple, cream cheese mixture, pretzels (add this right before serving so it doesn’t get soggy). Best made and eaten on same day.
These next four pictures are completely out of focus and not good at all, but they made me laugh out loud because Hudson is freaking out because Hayes has latched onto his shirt. This is what it really looks like when you try to get pictures of two little boys.
