Here are a few of my favorite Thanksgiving recipes (mainly desserts, but those are the best parts!):
Marshmallow Sweet Taters (recipe from My Recipes)
2 1/2 pounds sweet potatoes (about 4 large)
2 tbsp butter, softened
1/2 cup firmly packed brown sugar
1/2 cup milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Vegetable cooking spray
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tbsp brown sugar
1 tbsp melted butter
1 1/4 cups miniature marshmallows
Preheat oven to 400°. Bake sweet potatoes on a pan for 1 hour or until tender. Let potatoes stand until cool enough to peel and mash with a potato masher.
Beat mashed sweet potatoes, butter, brown sugar, milk, egg, salt and vanilla extract at medium speed with an electric mixer until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
Topping: Stir together cereal, pecans, sugar and butter. Sprinkle over sweet potato mixture in diagonal rows 2 inches apart. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle miniature marshmallows in empty spaces, and bake 10 more minutes.
Everything in pie shell ready to bake
Pecan Brownie Pie (Found this recipe at Bakerella)
3/4 cup packed brown sugar
1 Tbsp self-rising flour
3/4 cup light corn syrup
1 tsp vanilla
3/4 cup melted butter
2 large eggs
2 cups pecans
1 package brownie mix and ingredients on the box
2 frozen deep dish pie shells
Preheat oven to 350 degrees. Put Brown Sugar in bowl, stir out chunks. Add flour to brown sugar, blend until flour disappears.
Add corn syrup and vanilla. Stir until completely combined. Add melted butter. Fold into mixture until mixed in thoroughly. Lightly beat two eggs in a separate bowl and fold into mixture until mixed in thoroughly. Stir in pecans and set aside.
Prepare brownie mixture using instructions on box. Divide Brownie mixture between the two deep dish pie shells. Spoon pecan pie mixture evenly between the two pie shells. Bake for about 45-55 minutes. Place foil over the top of the pies for the last 10-15 minutes to avoid pie crust from browning too much. Inside will be very mushy and may take a little while to set up. I prefer to serve this cold for that reason.
Pumpkin Bread Loaf (Was given this recipe from a friend)
2 3/4 cup Sugar
1 cup Shortening
2 cups Pumpkin
3 1/2 cups Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Baking Soda
1 tsp (each) Cinnamon, Nutmeg and Allspice • 1 cup Walnuts (optional)
In large bowl, cream together sugar, shortening, eggs and pumpkin until well blended. Mix in the remaining ingredients. Pour into two 9” by 5” loaf pans lined (on just the bottoms) with wax paper. Bake at 325°F for 1 1/2 hours or until toothpick comes out clean when inserted in the center.
Cracker Barrelish Macaroni and Cheese (it’s not exact but the closest I have found!)
4 cups uncooked Elbow Macaroni
1 stick Butter
1 tsp Ground Black Pepper
2 tsp Ground Mustard
4 tbsp All-purpose Flour
4 cups Milk
16 oz American Cheese (slices)
16 oz Velvetta (half of the large 32 oz. block), cubed
Large rectangular casserole dish, or two medium dishes (I break my recipe in half in order to have it for both of our family gatherings, it makes a lot)
Preheat oven to 400°F. Bring a pot of salted water to a boil and add macaroni. Cook until it’s close to done.
While the noodles cook melt the butter over medium heat in another pot. Blend in the flour, ground mustard and pepper into the melted butter until well mixed. Stir in milk, mix well. Then add the American & Velveeta cheeses and stir constantly until the sauce is thick and smooth. Drain noodles and mix them into the cheese sauce. Pour everything into your casserole dish. Cover the dish and bake for 20 minutes, or until sauce is thick and bubbling. This recipe reheats very well. You can also get it ready to go in the oven the day before, refrigerate overnight then just pull it out and pop it in the oven Thanksgiving day (to save yourself some time).
(not the best photo sorry!)
William's Sacred Blueberry Crunch (this is my husband’s favorite, this is his Grandma’s recipe)
1 ready made Graham Cracker Crust
8 oz Cream Cheese, softened
1 1/2 cups Powdered Sugar
4 cups Cool Whip
1 can Blueberry Pie Filling, chilled
Pecan pieces, optional
Mix together cream cheese and powdered sugar. Fold in Cool Whip. Spoon into crust. Top with pie filling. Chill and serve.
Optional: Lining crust with pecan pieces adds extra crunch