This week we will be providing recipes for those great sides to accompany your turkey. Of course, we cranberries, sweet potatoes, along a few of our favorites.
1-1/2 bags fresh cranberries, ground up
2 c. sugar
1 (6 oz.) pkg. cherry gelatin, or 2 (3 oz.) pkgs.
1-1/2 c. boil water
1 (8 oz.) pkg. cream cheese, broken down into pieces
8 lg. marshmallows, cut up
1 c. whipping cream
Fold sugar into the ground up cranberries and let stand, stirring often.
Combine the gelatin with the boiling water. Let stand in the refrigerator just until floppy, then fold into cranberries. Put into a mold; refrigerate.
To make the topping, combine all ingredients and let sit in the refrigerator overnight.
Unmold the gelatin and put topping in the middle of the mold, or ont the side. Enjoy!
Traditional Sweet Potato Casserole
Yield: 16 servings
2-1/2 pounds sweet potatoes, peeled & cut into 1-inch cubes
3/4 c. packed brown sugar
1/4 c. butter, softened
1-1/2 tsp. salt
1/2 teaspoon vanilla extract
1/2 c. finely chopped pecans, divided
2 c. miniature marshmallows
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Stuffed Acorn Squash with Apples, Nuts, and Cranberries
2 acorn squash
2 apples (peeled and chopped)
3/4 c. dried cranberries
3/4 c. walnuts (chopped)
1/2 tsp. each of clove, ginger, cinnamon (or to taste)
1/2 c. dark brown sugar
3 T butter (softened)
1 tsp. vanilla
1 c. water
Preheat oven to 375°F. Cut squash in half longways. Remove seeds and pulp and place squash cut side up in large baking dish/pan.
In a large mixing bowl combine apples, cranberries, walnuts, clove, ginger, cinnamon, brown sugar, butter, and vanilla. Place baking dish in the oven, and bake for 30 minutes.
Stuff the center of each squash with the apple/cranberry mixture, and add 1 cup of water to baking dish/pan. Cover dish/pan completely with foil and seal around edges. Bake for 45-60 minutes, or until tender.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 T. vegetable oil
3 T. white wine vinegar
2 T. white sugar
1 (3 oz.) pkg. chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 tsp. salt
1/2 tsp. ground black pepper
2 T. sesame seeds
1/4 c. sliced almonds
1/2 medium head cabbage, shredded
5 green onions, chopped
Preheat oven to 350 degrees F.
In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.
Brussels Sprouts with Cranberries and Bacon
Yield: 6 servings
Prep Time: 15 minutes
Total Time: 45 minutes
1-1/2 c. cranberries
2 T. brown sugar
1-1/2 lb. brussels sprouts, trimmed, cut lengthwise in half
4 slices bacon, cut into 1-inch pieces
1/2 c. pecan halves
1/3 c. crumbled blue cheese
Heat oven to 425°F.
Cover rimmed baking sheet with foil; spray with cooking spray. Spread cranberries onto 1/3 of the prepared baking sheet; sprinkle with sugar.
Place Brussels sprouts, cut sides down, on remaining part of baking sheet; top with bacon.
Bake 30 min., adding nuts to baking sheet after 20 min.
Stir ingredients on baking sheet until combined; sprinkle with blue cheese.
Quote of the Week:
“Our soldiers have nobly fought to protect freedom since our country’s birth, and have fought to protect those that could not protect themselves, even in foreign lands when called upon.”
~ John Linder