I cant believe Thanksgiving is next week already. I spent several hours today planning the menu. We are having Thanksgiving at my moms. I invited my friend Patricia. She is bringing a Pumpkin Roll with cream cheese filling. I personally am not a big pumpkin fan, but when it comes to this recipe I have to say it really changes my mind about pumpkin. I cant wait to eat it. We will be having traditional Turkey& Dressing.My mom is making a Pecan Pie. Oh I cant wait for that either. Pecan Pie is my favorite pie for Thanksgiving. I also love Paula Deens Chocolate Chip Pie Recipe. There are so many favorite recipes to choose from. I had a hard time deciding what to prepare this year.. We are going to have a yummy Thanksgiving dinner. Below I have posted a few of my favorite recipes for the holiday season. I made Paula’s Squash Casserole last year and it was so good. What is your favorite holiday recipe?
Paula’s Squash Casserole
1large onion chopped
4 tbsp(1/2 stick butter
3 cups cooked squash, drained
1 cup crushed Ritz crackers.plus
additional for topping
1/2 cup sour cream
1 tsp House Seasoning
1 cup grated cheddar cheese.
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix well. Store in shaker.
Preheat oven to 350 degrees.Saute onion with butter for 5 minutes.
buttered casserole dish and bake for 25 to 30 minutes
Pumpkin Roll With Cream Cheese Filling
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Salt
8 ounces Cream cheese — softened
4 tablespoons Butter — or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla
In electric mixer combine sugar with eggs and beat
until well blended. Add lemon juice and pumpkin
In separate bowl mix flour, salt, spices and baking
and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 for 15 minutes and remove from oven
and let cool.
While cake is cooling prepare cream cheese filling. Add cream
cheese, vanilla and powdered sugar and mix with electric mixer
until blended.Unroll cooled cake and spread cream cheese filling over cake.
Roll up cake in plastic wrap and chill for 1 hour. Slice and serve.
This is another yummy recipe from the Lady&Sons
Savannah Country Cookbook. I have always loved
warm chocolate chip cookies straight from the oven.
This chocolate chip pie is divine the same way. Top with
whipping cream and your good to go.
Paula’s Chocolate Chip Pie Recipe
1 6oz package of semi sweet chocolate chips
1/2 cup flour
1/2 cup granulated sugar
1 stick of butter
1 cup pecans or walnuts
One 9 inch unbaked pie shell
Preheat oven to 325 degrees. In large mixing bowl, beat eggs until foamy.
Add flour and brown sugar. Beat until blended. Blend in butter and
granulated sugar. Add chocolate chips and pecans and stir. Pour
into pie shell and bake for 1 hour. Top with whipping cream.
Tyler Florence Ultimate Mac &Cheese
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped parsley
4 slices bacon, cut into small strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Bring water to a boil and add elbow macaroni. Cook until tender.
In small pan heat milk, thyme and garlic together. Melt butter
in skillet and add flour, stirring constantly to prevent lumping.
Strain solids out of milk and add to flour mixture. Continue to
cook, add cheese and stir until smooth.Season with salt and pepper.
Add the cooked macaroni and the parsley. Fold until cheese mixture
coats macaroni. Scrape into a 3-quart baking dish and sprinkle with
the remaining 1 1/2 cups cheese. Bake for 30 minutes.