Recipe Review {Thanksgiving Edition}

We successfully hosted our first holiday last week! And I must say, we could not have done it without it being the team effort that it was. Between multiple trips to the store, green bean casserole spilled all over the oven, and a turkey that cooked shockingly fast, we had our curve balls…but it all worked out!

The menu consisted of:

  • Roasted Turkey with gravy and stuffing (the Tochman Men took the lead on these dishes)
  • Smashed Potatoes (courtesy of Denise—so delish!)
  • Pan Roasted Brussel Sprouts (so, so good, and recipe courtesy of my favorite food blog!)
  • Hot Corn (via Karen’s Kitchen—see below)
  • Sweet Potato Gratin with Gruyère Cheese (my personal fave from the day, and beyond easy)
  • Pumpkin Bread (always a good choice)
  • Cranberry Sauce (out of a can…I know, I know, classy!)
  • Baked Onions (courtesy of April—really good!)
  • Green Bean Casserole (courtesy of Denise; recipe on the back of the French’s Fried Onions container)

Annnnd…

  • Apple Streusel Pie (my favorite!)
  • Pumpkin Pie  (thanks, again, to April!)

Yum, yum.

Hot Corn

Ingredients:

  • ½ stick of butter
  • 1 (8oz.) package of cream cheese
  • 24 oz. bag of frozen corn, thawed and drained
  • 1 (4 oz.) can chopped green chilies
  • Salt and Pepper to taste

Directions:

Melt butter in sauce pan over low heat. Add cream cheese and stir until melted. Set aside. Put drained corn and chilies in a 2 quart casserole dish. Pour cream cheese mixture over corn and mix together. Add salt and pepper to taste. Mix well. Bake uncovered at 350 degrees for 30-35 minutes.

So easy, so delicious!

All in all it was a wonderful meal, and a good memory of time shared with family. I am thankful.

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