Post # 1
WHat is your favorite holiday (Thanksgiving, Christmas, etc.) recipe?!
Do you have something that is “your” dish to bring to gatherings? Your signature side for example.
Please share 🙂 I am always looking for inspiration.
I’ll post some later, I make a killer cranberry sauce and my mom is ALWAYS in charge of the mashed potatoes. She roasts heads of garlic in the oven until they’re caramelized, then squeezes them into the pot of hot spuds. She adds milk/cream/buttermilk (whatever she has on hand), lots of real butter, salt and pepper. They’re the best!
Post # 2
- Wedding: April 2017 - Valleybrook Country Club
It’s not a holiday without broccoli casserole! It’s half the way steamed broccoli mixed with cream of mushroom soup, lemon juice, shredded cheddar, crushed ritz crackers, and mayo. put it in a baking dish, the sprinkle more cheddar and crushed ritz crackers over the top and bake it. Mmmm it’s a staple in my family!
Post # 3
That sounds yummy! I make a broccoli rice casserole for my family’s Thanksgiving – Broccoli, rice, cream of mushroom and velveeta!
I normally make broccoli rice casserole or homemade chicken & noodles for Thanksgiving. For Christmas I normally make a bunch of sweets. Puppy chow, Oreo truffles, Nutter butter truffles, homemade caramels, Christmas “crack”, Frito dessert bars, dipped pretzels, and any other sweets I can think of.
I’m also known for my decorative pies in my family. I normally make a pumpkin pie and a deep dish pecan pie for Thanksgiving, and Caramel Apple Crumble pie for Christmas!
Deep Dish Pecan
Caramel Apple Crumble
Post # 4
Yum! I grew up eating Chicken Divan from the Campbell’s soup can recipe, which sounds a lot like this but with added chicken and cauliflower.
Comfort food 🙂
Post # 5
Uhm, can I please come eat some of those sweets!? Sounds so good.
That deep dish pecan pie is something I may have to make! YUM.
Post # 6
It’s definitely the best tasting pie I’ve ever made, and I don’t normally like pecans.. the crust actually has cream cheese and sugar in it, so it’s a sweet crust.. it’s to die for! It’s a lot more work to make than a normal pie (about an hour to prep, and has to cook for over 2 hours!), but it’s so worth it!
Post # 7
I love this Green Bean Casserole. It’s so good! I don’t like “cream of” soups so this one is awesome. I also usually make pecan pie if I know no one else is, because I HAVE to have pecan pie.
Post # 8
I am the baker of the family so I usually bake a ton of sweets. This Thanksgiving I am making applie pie, sweet potato pie, pumpkin bread, snickerdoodles, cheesecake, and salted caramel pumpkin thumbprint cookies 😛
For food I can’t go a Thanksgiving without a string bean casserole, I make a really good cranberry sauce, and brussel sprouts au gratin 🙂
Post # 9
I make a mean green bean casserole from scratch, but I’m normally more of a dessert baker. My go-tos include a type of pumpkin cookie that uses FIVE STICKS OF BUTTER, and a simple but delicious almond sugar cookie. Pinterest isn’t working for me right now so I’ll come back and post the recipes later!
Post # 10
This is my all time favorite pumpkin pie. You get all the traditional flavors, but not the stodgy heaviness of traditional pumpkin pie.
Pumpkin Nut Chiffon Pie
1 cup graham cracker crumbs, ¾ cup finely chopped pecans, 1/3 cup melted butter
4 medium eggs separated, 1 cup sugar divided, 2 cups mashed cooked pumpkin
½ cup light cream
½ tsp cinnamon
½ tsp nutmeg
1 Tbsp finely chopped crystallized ginger
1 Tbsp unflavoured gelatin
¼ cup cold water
1/2 cup chopped pecans
For nut crust, combine all ingredients. Press Into 9 inch pie pan .Bake at 375deg. F. For 10 minutes.
Remove from oven and allow to cool.
In the top of a double boiler, beat egg yolks with ½ Cup of the sugar and salt, until mixture is very thick, three to five minutes. Blend in pumpkin, cream, cinnamon, nutmeg and Ginger. Set pan over simmering water. Stir and cook mixture until it begins to clear the sides of the pan.
Soften gelatin in water and add it to the pumpkin mixture, stirring until dissolved. Let mixture cool completely and stir in nuts.
Beat egg whites until soft peaks form. Add remaining ½ cup sugar, a little at a time, beating until
Whites are stiff. Fold them into cooled pumpkin mixture. Spread filling in pie shell and chill several hours or overnight. Decorate with whipped cream, bits of candied ginger and pecans.
Post # 11
- Wedding: March 2016 - Surfer\'s Beach, Grand Cayman
My stuffing is a crowd favourite. I use tons of butter, onions, celery, apples, chopped pecans, dried bread cubes, lots of sage, thyme and a mixture of apple cider and chicken broth.
I’m mostly known for baking though and always make a huge variety of cookies and squares. One of my favorites is http://www.skinnytaste.com/skinny-cranberry-bliss-bars/ I modified it a little to replicate the Starbucks original even more (I researched the ingredients), by substituting the cinnamon for ginger and adding orange zest to the frosting. They honestly taste just like the real deal, with less calories.
Here’s a photo of my treats from a couple years back. Cranberry Bliss Bars top left.