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Posts Tagged ‘holiday recipes’

It’s hard to believe that Thanksgiving is just a few days away! I am in the midst of planning for this year’s meal and though it would be helpful to create a post with some of my favorite recipes. I hope this provides ideas and inspiration for your holiday feast.

Good Eats Roast Turkey on the Big Green EggBrandon and my dad cooked the turkey on the Big Green Egg last year and it turned out wonderfully. Alton Brown’s method for preparing a turkey is perfect and roasting it on the Big Green Egg instead of in the oven added so much flavor.

Classic White Dressing – This dressing recipe has a short ingredient list but tastes great!

Sweet Potato Casserole - With alternating rows of crunch and marshmallow topping, this sweet potato recipe is sure to please everyone at your table. I’ve been making this one for several years now. It’s delicious and you just can’t beat the presentation.

Macaroni and Cheese – I first tried this recipe as part of my 68 Days of Gourmet project. It totally won me over and I’ve been singing its praises ever since. Try it, you won’t regret it!

Creamed LeeksWhile searching for nontraditional sides for last year’s meal, I came across this highly rated recipe for creamed leeks. This dish ended up being a surprise hit with the whole family – even those who had never tried leeks before.

Brussels Sprouts with Caramelized Onions and Shallots – This was another of the dishes that came out of my effort to mix up our sides. This recipe even had self-proclaimed brussels sprouts haters professing their love.

Bourbon Pumpkin Cheesecake – Pumpkin cheesecake is a fun addition to a dessert spread full of pies.

Pumpkin Tart with Gingersnap Crust – This tart is unbelievably easy to prepare and delicious. The gingersnap crust is what really sets this off, especially when topped with a dollop of whipped cream.

Happy Thanksgiving everyone!


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Big news! This is my 200th post and the second blogiversary of Bakin’ and Eggs is coming up very soon! :D

Let’s get to the food. I have another holiday recipe for you! I discovered this sweet potato casserole several years ago when Brandon requested a marshmallow-topped casserole and I wanted something a little different. This recipe was the perfect compromise and with the alternating layers of pecans and cornflakes and marshmallows, you can be sure that everyone at the table will be pleased. Also, I love the presentation of this casserole. It’s a pretty addition to a holiday spread.

I will be posting a Thanksgiving recipe round up tomorrow so stay tuned!

One Year Ago: Asian Marinated Tuna Steaks

Sweet Potato Casserole
(Recipe source Southern Living)

Ingredients:

4 1/2 pounds sweet potatoes
1 cup sugar (you can reduce this a little)
1/4 cup milk
1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided)
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 1/2 cups miniature marshmallows

Directions:

Preaheat oven to 400 degrees. Pierce sweet potatoes with a fork and bake for one hour, or until tender. Let cool and then peel. Reduce oven temperature to 350 degrees.

Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat sweet potatoes, sugar and next 5 at medium speed until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine cornflakes cereal, 1 tablespoon of melted butter, pecans and brown sugar in a small bowl. Sprinkle diagonally over casserole in rows (do not add the marshmallows yet!).

Bake for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

Yield: 8-10 servings

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