A Week of Thanksgiving

How has Thanksgiving managed to sneak up on us again? It seems like we just closed out last years’ Thanksgiving and ensuring Black Friday and Cyber Monday Sales. For me, Thanksgiving conjures up images of fat stuffed turkeys, buttery mashed potatoes, mounds of desserts, lots of time spent with family and friends, but most of all thankfulness to God for all his bountiful blessings. Today, we want to share some of our favorite family Thanksgiving recipes.

Our #1 favorite holiday meal is Vegetable Casserole. We have had this dish for as long as I can remember. It doesn’t matter how many pans of this we make. We are always fighting over the leftovers. It is seriously scrumptious.

Vegetable Casserole
Ingredients
2 frozen bags of broccoli florets
1 frozen bag of cauliflower
2 sticks of butter
1lb velveeta cheese
2 sleeves of ritz crackers (crumbled)

Directions
Steam Veggies until crisp and drain (bring to boil and simmer on med for 4-5 minutes). Melt one stick of butter with Velveeta Cheese. Fold the Velveeta/butter combo into the Veggies. Pour into a 9×13 pan (lightly sprayed) and set aside. Melt remaining stick of butter and mix with Ritz Crackers. Sprinkle crackers over veggies. Cover with foil and bake @ 350 for 25 minutes. Let stand for 5 minutes. Serve and enjoy!

Helpful Tip– You can make night before and refrigerate but do not include crackers until right before baking.

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Our #2 favorite is Cream Corn. I am pretty sure the Lord smiled on whoever created this recipe. Trust me…this corn will be your family favorite as well. I mean it has cheese, butter, and heavy whipping cream. How can you go wrong?!

Cream Corn 

Ingredients
1lb super sweet corn
1 1/2 cups of heavy whipping cream
1 TBS sugar
1 tsp salt
1 1/2 TBS butter
1 1/2 TBS flour
1 8oz package of mozzarella cheese

Directions
Boil heavy whipping cream, sugar, and salt together for 5 minutes, stir frequently. Add butter, corn, and flour and heat until mixed. Place in round dish. Top with mozzarella cheese and bake @ 350 until cheese browns slightly on top. Serve and enjoy.

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#3 Favorite. Pumpkin Bars. What Thanksgiving is complete without dessert and especially a pumpkin dessert. I found this recipe on Pinterest here. (Sidebar: not sure how we use to function without Pinterest…#iwishihadpintrestbeforeigotmarried but that’s another story for another time).

Pumpkin Bars

{original recipe found here}

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 and 2/3 cups sugar
1 cup oil
1 can (15oz) pumpkin (not pumpkin pie filling)

Directions:
Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
Frosting:
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp milk
Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and milk.  Mix on high speed until smooth creamy.
Helpful Tip-Always check with a toothpick 5 minutes before timer goes off. Key to a good moist cake/bars is not over cooking. If toothpick comes out clean remove from oven no matter what timer says. 
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*Disclaimer photo belongs to previous mentioned blog
 And finally, THANK YOU to all of our customers! When you support small business, you are supporting someone’s dream. God surely has been good to us!
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We hope you have a very HAPPY Thanksgiving!
May your stuffing be tasty, may your turkey be plump,
May your potatoes & gravy have nary a lump,
May your yams be delicious, may your pies take the prize,
And may your Thanksgiving dinner stay off of your thighs.
Best Regards,
‘Nuggles

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