Do share. I want to see what others do and maybe get inspired to try something new this year.
MIL is hosting but I am bringing green bean casserole and something call pumpkin surprise pie. it is a recipe I tried last year at Christmas. It is one layer of cheesecake with the top layer being pumpkin pie. it is super yummy! http://www.recipe.com/pumpkin-surprise-pie/
We're going to my inlaws on Thursday, and my side on Saturday. I'm bringing a fruit salad (this one) but not sure what I'm bringing Saturday yet. I can't wait to eat all the good food!
We'll do a little more simple since it's just us three this year (phew! No family to entertain and I can put off cleaning our house!).
I'll post the recipes in a little bit, but my all time holiday favorites are pumpkin dump cake and my mom's cottage cheese rolls. Yes, cottage cheese! But you would never know it's in there.
Our favorite dish is Corn casserole. has cream corn, corn, corn bread mix and something else. I can get the recipe from DH (yes he makes this one)
My mom always makes a sweet potato casserole thing that is just nummy ... if you want it I'll dig out the recipe (involves brown sugar, butter and pecans).
Okay, I'm intrigued by the dump cake, corn casserole and the sweet potatoes. I might actually have the ingredients for those.
Sorry Mish, it's not dairy-free. But it is really really good! It's not quite as easy as a regular dump cake, but the basics are the same.
Pumpkin Dump Cake
1 large can of pure pumpkin
1 cup sugar
1 12 oz can evaporated milk
1 tsp salt
3 tsp cinnamon (or pumpkin pie spice)
1 yellow cake mix
3/4 cup melted butter/margarine
1/2 -1 cup of pecan pieces (optional, but really good!)
Preheat oven to 350 degrees, spray a 9x13 pan with cooking spray. Melt butter.
Using a mixer blend the first 6 ingredients until mixed well (use a large bowl, it does spatter). Pour the batter into pan. Sprinkle the cake mix (DRY) over the top of the pumpkin batter. Pour the melted butter over the cake mix. Sprinkle with pecans if desired. Bake for 50 minutes to an hour.
REALLY good served with a big dollop of cool whip. Also good warm or cold.
Regular dump cake:
1 large can of crushed pineapple
1 can of cherry pie filling
1 yellow cake mix
1 stick of melted butter
pecan pieces are optional
dump the pineapple and pie filling into the pan (do not drain). Cover with dry cake mix, pour over melted butter. Bake at 350 for 45 minutes or until golden brown.
I heart that pumpkin dump cake recipe! It's one of my all-time faves. mmmm!! With a cup of coffee, it can't be beat.
I'm making 2 pumpkin pies and 2 pecan pies. My MIL and SIL are doing the rest this year. Nothing unusual this year.
i might have to make the pumpkin dump cake AND the pumpkin surprise pie. can never have too much dessert, right?
This may be the same recipe as Trina has for the sweet potatoes. I always have to make them for everywhere we go. I also make hashbrown casserole (I have the recipe from Cracker Barrel and can post that too if anyone wants it).
We are going to DH's moms and then my moms for Turkey Day.
3 cups potatos (I rub oil on mine and bake them for 1 hour, let cool a bit and peel the skins right off, better than boiling them b/c they lose their flavor when boiled)
1 cup sugar
BEAT all until smooth
TIME SAVER: I make the potatoes the night before and refrig. Then the mix morning all I have to add is the topping and bake and they are ready to go.
1 cup brown sugar
1 cups pecans
1/2 cup flour
1/3 cup butter, softened
Mix and sprinkle on top
BAKE at 350 for about 30 min.
YUM! I'm going to try the pumpkin dump cake too! I usually make a Coca-Cola cake (Cracker Barrel's). Can you tell I know someone that works there?
Thanks Beth. I just recently made the regular dump cake and it was a huge hit here. Made it so the cake was cakey on the top though.
Actually, I can easily make that pumpkin dump cake dairy free. Coconut milk (found in the Asian section) substitutes for evaporated milk and you get the same basic consistency, cooking, flavor, etc. Funny though... I think I've actually had this dump cake, it just wasn't called pumpkin dump cake.
Kelly, that sweet potato recipe has me drooling but if I made it, I'd send my hubby into a diabetic fit. Now I'm going to have to think about this and see if I can modify the recipe any to get the idea of it without killing my husband. He's the sweet potato freak in the house and I do make them with sugar (as I can't eat splenda)... hmm.
1 15.5oz can whole Kernel Corn, drained
1 14.75oz can cream style corn
1 8oz package jiffy corn muffin mix
1 cup sour cream
1/2 cup (1stick) melted butter
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole dish (i think we use 9x9). Bake at 350 for 45 to 60 minites or until golden brown.
This is so yummy and we don't do Easter, Thanksgiving or Christmas dinner without it
Thanks Kebrina. I think I'm going to try that. It really seems like it would be a hit with my family and sounds delicious! Now to decide if I sour rice milk or try it with coconut milk? Hmmm.
I am cooking this year and I am keeping it simple. I am making mashed potatoes, green beans, maybe corn casserole and stuffing. That is about it. My brother is in charge of the turkey and my sister is in charge of dessert.
My birthday is on Thanksgiving ... and I wanted a cheesecake instead of a regular cake. Bought one today at Costco, it's a marble chocolate truffle cheesecake. I made the mistake of reading the nutritional info while in line. Each slice has 490 calories and 32g fat. Good grief! but I don't care, that's what I want for my birthday.
as far as the actual Thanksgiving dinner, Mom is roasting a HUGE turkey (biggest one yet, I think, but she really didn't mean to to buy one that big). she's soaking it in a brine first, which always grosses me out. I'm making the sweet potato dish. I have three recipes printed, but haven't decide which one I will make. I want a healthier one, so I will probably make this one.
Honey Roasted Sweet Potatoes
* 2 pounds red-skinned sweet potatoes
* 2 tablespoons olive oil
* 2 tablespoons honey
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon salt
Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.
Ooh Kelly I think i know that hashbrown casserole...I'll take the recipe please!