thanksgiving menu

   Posted by: arcanai   in yummy stuff

here’s the feast, more or less the same each year with minor adjustments.  the mac-n-cheese is a new addition this year since richmond keeps raving about how tasty it is.  what festive yummies will you be consuming today?

  • glazed ham
  • mashed potatoes
  • macaroni and cheese (recipe stolen from richmond)
    • 16 oz. Elbow macaroni
    • 2+ lb. Grated cheddar cheese (monterrey Jack, colby and cheddar)
    • 3/4 C. Milk
    • Soft margarine
    • Salt and Pepper
      • Cook the macaroni using plenty of salted water past “al-dente” but not until they are falling apart. You want them a tad soft.
      • Grease a 9×13 inch pyrex baking dish with margarine. Begin the layering process with a layer of cheese, top with macaroni and season with salt and pepper then repeat the layering process making sure to season each layer of macaroni with salt and pepper. Top off the pan with a final layer of cheese.
      • To bake: Heat the oven to 350. Drizzle 3/4 C. of milk over the macaroni and cheese just before you put the pan in the oven. Bake for 35-45 minutes until the cheese on top is starting to brown and looks bubbly. Let it sit 10-15 minutes before serving. Yum!
  • sweet potato casserole
    • 1 C. Coconut
    • ½ C. butter
    • 3 C. Sweet potato’s
    • 2 eggs
    • 1 C. sugar
    • 1 tsp. vanilla
      • Mix together the above and put in casserole
    • Topping:
      • ½ C. flour
      • 1 C. brown sugar
      • 1 C. walnuts chopped
      • ½  C. butter
      • 2 Tbsp. hot water
        • Mix together and spread on top
        • Bake 5-10 minutes on high in microwave or 30 minutes at 350 degrees in oven
  • green vegetable (i’ll be trying asparagus for the first time this year but green beans or broccoli are the norm)
  • bread machine loaf (this year will be a sweet bread)
  • blackberry cobbler with vanilla bean ice cream
    • 1 cup Sugar
    • ¾ cups Biscuit Mix
    • 2 whole Eggs
    • 2 teaspoons Vanilla
    • 1 can 5 Ounces Evaporated Milk
    • 2 Tablespoons Butter, Melted
    • 3 cups Blackberries (frozen Or Fresh)
      • Combine sugar and biscuit mix in a large bowl, then stir in eggs, vanilla, evaporated milk and butter. Mix well. Fold blackberries in and pour into a sprayed (greased) crockpot. Cover and cook on low for 5 hours. Serve warm with ice cream or whipped cream.
    • peanut butter pie (this year will be cheesecake) 
    • red velvet cookies (recipe stolen from richmond)
      • 1 (8-oz.) brick cream cheese, room temperature
      • 1 stick butter, at room temperature
      • 1 egg
      • 1 teaspoon vanilla extract
      • 1 (18-oz.) box moist chocolate cake mix (I used a Red Velvet mix – yellow mix is great too!)
      • Confectioners’ sugar, for dusting
        • In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
        • Preheat oven to 350 degrees F.
        • Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.
This entry was posted on Thursday, November 27th, 2008 at 10:11 and is filed under yummy stuff. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a reply

Name (*)
Mail (will not be published) (*)