Thanksgiving week is HERE!!! The stores are busy, turkey salt & pepper shakers are taking over and the kitchen smell yummy. It is just a really fun time of year. Outside looks like fall, maybe even a snowflake here or there……. Peppermint Mocha creamer is in the store! (for those who don’t enjoy coffee, it is also good in hot chocolate…….) So, lets enjoy the busy week!! If you are in the store, the busy store, take a moment to look around, enjoy the sights. The older man pushing the cart while his wife scurries about with the list. The carts full of turkeys, stuffing and cranberry sauce. (JUST don’t shop when you need to be somewhere at a certain time. You will be crabby. Just don’t go. Period. Go when you have time to enjoy it.)
A few recipes that seemed “holidayish” to me.
Whole Berry Cranberry Sauce, now, cranberry sauce is NOT everybody’s thing. BUT if you enjoy tart things (me), then this will be right up your alley. It has a nice kick of orange in it, and apple too! It freezes well! So go ahead and make it easy for your Thanksgiving day meal and check one thing off your list!
Whole Berry Cranberry Sauce
1 c. brown sugar
1 c. water
12 oz. pkg cranberries
1 TB. orange peel
2 oranges, peeled and chopped
1 apple, peeled and chopped
Mix brown sugar and water, heat to a boil and boil for 1 minute. Add the remaining ingredients and boil for 20 minutes. (Stirring often.) Chill. This also freezes well.
Recipe adapted from a Betty Crocker New Christmas Cookbook.
These potatoes are a handy recipe to have in your file. “Make Ahead Mashed Potatoes” is what I like to call them. Make a full batch of it one day, and freeze it into freezer safe containers for easy side dish on a busy day!! OR make a day or two before a big gathering, let’s just say Thanksgiving, and it will sit in the fridge waiting for you!!
I keep mine pretty simple with just salt & pepper. But feel free to add garlic, garlic salt, or onion powder to yours ~ depending on your taste.
Make Ahead Mashed Potatoes
5 lb. potatoes
6 oz. cream cheese
1 c. sour cream
1 tsp. salt
1/4 tsp. pepper
2 TB. butter
Peel and cut up the potatoes, put in a pot of salted water and boil till tender, drain. Add the cream cheese, sour cream, salt & pepper. Mash till smooth. Use right away, or chill in fridge till needed OR divide into freezer safe containers for later meals.
When time to serve ~ Place potatoes (thawed) in a greased casserole dish. Dot with butter and sprinkle with paprika. Bake @ 350º till heated through, about 30 minutes. (OR cook in a greased crock pot, on low for about 4-5 hours, till heated through.)
This recipe is in a lot of church/school cookbooks, so I am not sure who to give the credit to!! A good “handed down from generation to generation” recipe!!