thanksgiving recipes, part 2

After reading through last week's Thanksgiving recipes you probably either a.) think I'm a crazy person for insisting on making every dish from scratch and have decided to just stick to Stove Top this year, or b.) can't wait for more!  I'll just assume it is is option "b," and forge right ahead.  (But for those of you who fall in the "a" category, take heart, these recipes are all much less complicated than the last batch!)

To see this year's full Thanksgiving menu, click here, and if you missed the first 3 recipes, click here.

To-Die-For Yukon Gold Mashed Potatoes

I hate to toot my own horn (toot toot), but I have been told by more than a few that my mashed potatoes are the best they've ever had.  I can only assume that the main reason for this is that they are pretty much a heart attack in a bowl.  Seriously, potatoes don't get any unhealthier than these (hence the name), which is why I only make them at Thanksgiving.  But man-oh-man, are they good!  The truly beautiful thing about them is that they are super easy, too!

 I use Yukon Gold potatoes, which have awesome flavor and texture for mashed potatoes, and they require no peeling.  Just cut into chunks, boil, throw into your KitchenAid with a few select additions, mash for a few seconds, and you're done.  My "recipe" is done more by taste than anything else, but I will try to estimate as best I can with the quantities I normally use.  You can double the recipe, but be warned that it will make enough potatoes to feed a small country.

Ingredients:

1 5lb bag Yukon Gold Mashed Potatoes

1 8oz package cream cheese

1 8oz carton sour cream

1/2 cup-1 cup heavy cream

1 stick unsalted butter, softened

salt & pepper to taste

1/2 stick salted butter, cut into 3-4 chunks

Cut potatoes into chunks, then boil until tender, about 20 minutes.  Drain & place in bowl of electric mixer fitted with the wire whisk attachment.  Add cream cheese, sour cream, 1/2 cup heavy cream, unsalted butter, and salt & pepper.  (Don't be stingy with the salt & pepper!)  Mix for 10-20 seconds until potatoes are mashed but still slightly lumpy.  Add more cream if necessary.  Transfer to serving bowl and top with chunks of salted butter.

Corn Casserole

I originally got this recipe from one of my husband's cousins.  I'm not sure where she got it from, but the original recipe uses corn and broccoli.  I personally like it better with just corn, and no one has ever complained.  It is super easy and always a hit, especially with notoriously picky kids.

Ingredients:

2 10oz packages frozen, whole kernel corn, thawed and drained

1/2 cup crushed Ritz crackers

1/2 cup shredded cheddar cheese

1/2 cup whipping cream

1 egg, beaten

2 tablespoons butter, melted

1/2 teaspoon onion powder

1/2 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

Crumb Topping

1/2 cup crushed Ritz crackers

2 tablespoons butter, melted

Place the corn in a large bowl.  Add the crackers, cheese, whipping cream, egg, butter, & spices.  Stir to combine.  Pour into a 1 1/2 quart round casserole dish.  Sprinkle remaining crushed crackers evenly over casserole, then drizzle with remaining melted butter.  Bake, uncovered, in a 350 degree oven for 25 minutes or until bubbly.

(image courtesy of MarthaStewart.com)

Cranberry Compote

This recipe came from my Auntie Lois, who is truly an amazing cook.  (She is also the culinary genius behind the Raisin Bran Refrigerator Muffins I posted a few months ago.)  I forgot to take a picture last year, so I figured I'd borrow a similar-looking photo from my good friend Martha.  Even people who don't normally like cranberry sauce (i.e. Husband) LOVE this recipe.  It can be made a few days ahead of time.

Ingredients:

1 bag fresh cranberries

1 1/2 green tart apples, peeled

2 ripe pears, peeled

2 oranges, squeezed to make 1/2 c. orange juice

1/2 cup raisins

1 tbsp. orange rind

1 cup sugar

1 tsp. cinnamon

1/8 teaspoon nutmeg

1/4 c. triple sec (liquor)

Mix all ingredients except the triple sec together in a saucepan.  Bring to boil then reduce heat and simmer, uncovered, for 45 minutes until thickened.  Stir in triple sec.  Cool to room temperature and store in refrigerator until serving time.

Happy cooking!