Recipes...

Tuesday, November 18, 2008

First and foremost, thank you BETH, BECKY and JEN for becoming followers. I was so happy to see your lovely faces join my other followers. I told the Colonel about my post from yesterday and how no one had commented or joined and he said, in true Army fashion, "Take it down before you really embarrass yourself." But, I was very happy to see you! Now to the rest of you...join!

Is everyone ready for Thanksgiving? We are having the family over this year and I'm so happy...although I haven't done one thing yet to prepare for it! I'm posting two recipes that I plan on making, sorry no pictures, but trust me they're great and easy and DELICIOUS. First up is our Vegetable Casserole. We have been having this casserole in the Behr family for too many years to count and not just for Thanksgiving either. It was a regular on our table almost every Sunday.

Vegetable Casserole

1 16 ounce bag of frozen vegetables (You want something big, like broccoli or an Italian blend)
1 can Evaporated Milk
1 can Cream of Mushroom Soup
Cheddar Cheese
Breadcrumbs (You can mix them with melted butter if so desired)

Place vegetables in a greased baking dish. Mix milk and soup together. Pour over vegetables. Sprinkle top with cheese and then breadcrumbs. Bake at 400 until bubbly, hot and delicious.

The next dish is somewhat new to our Thanksgiving table. The first time I had this Sweet Potato Bake was about 5 years ago and I quickly added to our tradition. It is by far the best I have ever tasted, please don't be turned off by the "can" sweet potatoes!

Sweet Potato Casserole

3 cups mashed sweet potatoes (I use the 40 oz size, DRAINED and mashed)
1/4 cup sugar
1/2 t. salt
2 eggs beaten
1/2 stick butter, melted
1/2 cup milk
1/2 t. vanilla
cinnamon, ginger and nutmeg to taste or I use Pumpkin Pie Spice to taste, just sprinkle it in the mixture and TASTE. You will be able to tell if you need more.

Drain and mash sweet potatoes (using an electric mixer.) Add the remaining ingredients and combine. Place into a greased 2 quart baking dish.

TOPPING:
Crumble together in a small bowl:
1 cup brown sugar
5 Tbs. butter, not melted
2 Tbs. flour
1 cup chopped pecans.

Spread the topping over the mashed sweet potato mixture. Bake at 350 for 30 to 40 minutes or until topping is brown and bubbly. This can also be made the day ahead and baked after the turkey is done. Delicious!

Another tradition in our family is our Thanksgiving Placecards. My mother started making these when we were very young and I have been given the "honor" of making them for the past 18 years or so. They are very simple, placecards with thankful scripture verses inside. I will post "how to" pictures later in the week.

Care to share any traditions or foods your family has every year for Thanksgiving? Leave a comment, I would love to read them! Enjoy!

6 comments :

  1. The sweet potato receipe sounds yummy! I make candied yams myself...my own weird twisted way ;) I normally don't follow receipe's (only because I'm a free spirit! LOL! actually, I have a hard time following directions..heehee) but you've inspired me to try it out. I'll let you know how it goes ;)

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  2. Mmm....delicious recipes! Yes, please feel free to add your post from last week to Mr. Linky!
    ~Kelli

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  3. Hey what about me....I was your first "follower" LOL

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  4. Make the veggie caserole with only broc this time....please!

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  5. First to SUE...Yes thank you, you were my first! When it popped up I had no idea what a follower was!! Love it. And to Liz, sorry, I already purchased the vegetables...Italian blend. Hope that's okay! You can just pick out the broccoli.

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  6. Thanks so much for stopping by!

    Both these recipes sound wonderful! I usually make candied yams at Thanksgiving, but this version sounds scrumptious!

    Blessings,
    ~Tammy (Lattes and Lollipops)

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