Easy Creamed Corn

This is what Megan brought to Thanksgiving last year. Yummmmm.
From https://damndelicious.net/2014/11/12/easy-creamed-corn/

INGREDIENTS:

• 6 ounces PHILADELPHIA Cream Cheese, cubed
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• 1/3 cup milk
• 2 cups corn kernels, frozen, canned or roasted
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
2. Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
3. Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
4. Serve immediately, garnished with parsley, if desired.

Chocolate-Peanut Butter Acorns

 

This recipe comes from Martha Stewart Magazine, November 2012, page 64.

I made it with Eli, Sarah, and Abby a couple of days before Thanksgiving.

3/4 c creamy peanut butter
1/2 c unsalted butter, softened
2 c confectioner's sugar
6 ounces good-quality semisweet chocolate
36 branch-shaped pieces from mini pretzels

Stir together peanut butter and butter in a bowl with wooden spoon.  Add sugar; work into a smooth dough with your hands.  Refrigerate 30 minutes.  (I didn't.)

Using the palms of your hands, roll dough into 1 1/2" oblong "acorns" (you should have 36), flatten 1 end of each a bit with your fingertip, and place on a waxed paper-lined rimmed baking sheet.  Refrigerate 30 minutes. (I didn't do that either, but I did refrigerate them when they were done.)

Meanwhile, melt chocolate in a bowl set over a saucepan of simmering water. Working with 1 acorn at a time, insert a toothpick into rounded tip, dip flat end into chocolate, then return to baking sheet.  Remove toothpick, and inset a pretzel piece into the chocolate-dipped end of each acorn.  Refrigerate until chocolate is set, about 2 hours.  I found that the acorn fell off the toothpick so I dipped them with my fingers.

Savory Fruit and Nut Stuffing

 

 

This sounded so good that I made it along with my traditional celery stuffing for Thanksgiving.  It was a winner!  It was published in Prevention Magazine November 200? (I'm not sure).

6 slices whole wheat bread cut into 1/2" cubes
1T olive oil
1 lg onion, chopped
2 lg ribs celery (with some leaves), coarsely chopped
1 1/2 t dried sage (I used "rubbed")
1/2 t freshly ground black pepper (I used 1/4 t)
1/4 t salt
1 can (14.5 oz) reduced-sodium, fat-free chicken broth
3/4 c chopped hazelnuts (I used pecans)
1/3 c snipped unsweetened dried apricot halves
1/3 c unsweetened dried cherries (I used craisins)

Preheat oven to 425 degrees.  Coat 8"x 8" or 9"x 9" baking dish with cooking spray.

Place bread cubes in 11" x 7" baking pan.  Bake stirring often, until golden and lightly crisp, 10 to 12 minutes.  Set aside to cool in pan.  Reduce heat to 375 degrees.

Warm oil in medium nonstick skillet over medium heat.  Add onion, celery, sage, pepper, and salt and cook stirring often, until tender, 8 to 10 minutes, adding broth 1 T at a time if pan gets dry.

Put onion mixture in large bowls.  Add bread cubes, hazelnuts, apricots, cherries, and remaining broth.  Mix well and transfer to prepared baking dish.  Cover with foil.

Bake 15 minutes until heated through.  Uncover and bake 20 to 25 minutes more until crisp and browned.

Do ahead:  Cube and toast bread and cut up onion, celery, and fruit the day before.

Sweet Potato Casserole

 

This Thanksgiving I decided to try something different from the old sweet potatoes, brown sugar, butter, and marshmallows recipe.  I looked through my All New-ultimate Southern Living Cookbook and on page 472 I found Belle's Sweet Potato Casserole.  What I did was use the recipe for the sweet potatoes and then used a recipe from Prevention Magazine (November 2008, page 88) for the topping.  A perfect combination! I will surely make it again.

Bell's Sweet Potato Casserole (yields 10 servings)  After making it, I think it yields more like 12-16.

8 medium-size potatoes (6 lbs.)
1 c milk
1/4 c butter
3 T sugar (I used white)
1 t vanilla extract
1 T orange juice
1/4 t salt
1/4 t ground cinnamon
1/4 t ground nutmeg

Bring sweet potatoes and water to cover to a boil and cook 30 to 35 minutes, or until tender; drain.  Peel potatoes and place in a mixing bowl

Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts and sugar dissolves.  Do not boil.  Stir in orange juice, salt, and spices.

Beat potatoes at medium speed with an electric mixer until mashed.  Add milk mixture, beating until smooth.  Turn into 9 x 13 pan.  It will be quite full.


Brown Sugar-Pecan Topping  (I doubled it for Bell's Sweet Potato Casserole) 

This recipe is for 2 1/2 lbs. sweet potatoes

3/4 c chopped pecans
3 T brown sugar
1/4 t ground cinnamon

Mix together and spread on top of sweet potato casserole.  Place in 350 degree oven (uncovered) for 10 minutes and serve.

Country Harvest Stuffing

My friend, Winona made this fantastic stuffing for Thanksgiving.  You could really eat it as a main dish!

• 4 cups each 1-inch cubed French bread and prepared cornbread
• 4 tablespoons olive oil
• 1 tablespoon dried thyme
• 1 pound well-spiced turkey or sweet Italian pork sausage, bulk or links (casings removed), broken into clumps
• 1 cup chopped red onions
• 1 cup chopped celery
• 1 tablespoon finely minced garlic
• 2 teaspoons dried sage leaves, crumbled
• 3/4 cup dried cranberries
• 3/4 cup chopped pecans
• 1/2 cup pitted prunes, quartered
• 1 cup defatted chicken broth

1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.

2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.

3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.

Read More http://www.epicurious.com/recipes/food/views/Country-Harvest-Stuffing-350870#ixzz1f8pXMi00