Wednesday, November 21, 2012


Food, food, food.  This holiday is so gluttonous but I love it.We will be doing a big Thanksgiving dinner. We plan to do a simple bagels and cream cheese breakfast (with mimosas of course) while we watch the parade and then doing a couple of appetizers through out the day.

Here is what I am cookin up for the big kahuna of meals this Thanksgiving.

Squash Casserole with Herb Stuffing- I had this casserole at a friends house one time and was obsessed.  This particular squash casserole really takes it up a notch by using stove top stuffing in the mixture, not to mention lots of sharp cheddar cheese.  I double the recipe in hopes we will only eat one dish of it and I can freeze the other.

2 lbs yellow squash, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
2 1/4 cups dry Pepperidge Farm Herb Stuffing
1/2 cup onion, chopped
1/2 cup butter, melted
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese

Directions:1Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
2Drain well.3Mix in soup, sour cream, salt and pepper.4.Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.5Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.6Bake in a 350-degree oven for 30 minutes, until golden brown.

Bacon Wrapped Green Beans with Brown sugar- these are so easy and such a hit.  Plus I do not really care for green bean casserole so hoping everyone else enjoys them too so we can give that casserole the boot!


  • 3/4 pound fresh green beans
  • 4 bacon strips
  • 3 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon soy sauce


  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
  • Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
  • In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp. Yield: 4 servings.

Photo courtesy of  Pioneer Woman 
Pioneer Woman Mashed Potatoes - I have made these for years and I simply adore them.  The cream cheese and other fattening things make them absolutely delicious.


  • 5 pounds Russet Or Yukon Gold Potatoes
  • 3/4 cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Half-and-Half
  • 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
  • 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

1 comment:

Ashley said...

Every pioneer woman recipe I've tried has been amazing. Girl can cook!