Today, I wish you a very Happy Thanksgiving Day. May you create many happy memories today with the people that are most special to you.
I have to confess that I do like the gloppy cranberry sauce that comes in the can. Sometime over Thanksgiving I will enjoy some of it. I really think it just reminds me of the Thanksgiving meals we had when we were growing up. Because Mr. D is diabetic that is something he absolutely cannot have so I usually make a cranberry relish. This year I am making the cranberry salad I am sharing with you.
This recipe is from my Bethabara Moravian Church cookbook of Winston Salem NC. I will use a sugar free gelatin and use Splenda instead of sugar so Mr. D can enjoy it.
This recipe seems very easy to prepare and with all the cooking we do this time of year, sometimes you just need an easy one. Thanks for stopping by.
I usually make pies for Thanksgiving and cakes for Christmas. I will change the pie of my choice each year but Mr. D has to have pumpkin pie no matter what. I am sharing the recipe for the pumpkin pie I make for Mr. D every year. As he is diabetic, the only change I really make to it is substitute baking Splenda for the sugar. I cut this recipe from the label of a can of Libby’s pumpkin years ago and it has become a family favorite.
I could not decide this year whether I wanted Sweet Potato Pie or Pecan Pie. I saw this recipe from Pillsbury for Sweet Potato Pecan Pie and knew that was what I wanted to make.
I am super excited about making my pies this year as I made my pie crusts for the very first time. I prepared them according to the pie crust recipe by Ina Garten that I shared last week. The crusts were not hard to make and they are just chilling in the fridge right now.
Happy Baking and thanks for stopping by.
Even though we traditionally eat the same meal every year at Thanksgiving, I like to change a couple of the sides or the desserts. This year I decided to make these pocketbook rolls and freeze as indicated. I will have them available for Thanksgiving and other occasions during the holidays. This is from the James Villas Cookbook, The Glory of Southern Cooking.
I made these on Saturday and was proud of the results. I knew I really needed to make them ahead of time as I will be too busy with other preparations during the next few days.
I enjoy cooking all year but always look forward to cooking during Thanksgiving and Christmas. So, Y’all let the cooking begin. Thanks for stopping by.
Every year at Thanksgiving we have pie. Mr. D must have pumpkin pie and then I make a pie of my choice. I will confess right now that I have never made a homemade pie crust. I use the pie crusts that are usually Pillsbury found in the refrigerated section of the store. This year I am going to try to make my own crusts. The recipe I am sharing with you today is from Ina Garten’s Cookbook, Make It Ahead. I am not going to wait until Thanksgiving Day when I am cooking a lot to prepare these crusts. According to the directions, you can make the dough ahead and refrigerate it. I plan on making this on Monday and keeping it until I bake my pies on Wednesday.
Ina is such an inspiration and I have always been pleased with any of her recipes. Mr. D loves to say that, “Ina hasn’t failed us yet” and he is so right.
I hope this inspires you to make your own pie crusts. One of my favorite things about Thanksgiving is making some of our most favorite traditional recipes and at the same time, trying new ones.
Thanks for stopping by.
Everytime I read the recipe for Orange Candied Yams that I am sharing with you today, my mouth starts watering. If I was having a last meal, I do believe it would include Pirate House Yams from their cookbook. If you haven’t read my blog before, The Pirate’s House is a restaurant in Savannah, Georgia that serves excellent Southern Cuisine. I have shared this recipe before on my blog but you might have missed it.
The second recipe is simpler to make and I ate that version on my last visit to Pirate’s House in September. It is very tasty too.. One of the great things I have discovered about the orange candied yams recipe is that you can make the gravy or syrup mixture and freeze it. On Thanksgiving or Christmas Day, you can prepare the yams and defrost the syrup mixture and bake according to the directions. I have used the Splenda sugar substitute in this gravy recipe as Mr. D is a diabetic and actually could not tell the difference in using regular sugar.
I always bake my sweet potatoes or yams earlier in the week, when I am preparing my Thanksgiving meal. I can’t imagine haven’t a special Thanksgiving or Christmas meal without these wonderful Orange Candied Yams. That is one thing I am thankful for this year.
Thanks for stopping by.
Over the next few days I will share a few of my favorites we will be having for our Thanksgiving meal. I always chuckle every year as we plan our Thanksgiving Meal as I know exactly what we are going to have. I always ask Mr. D and he will name everything off just as we have always had it. But before he starts, he will ask that I not cook quite so much as I have in the past. Well, after you add all the things that we decide we want, we have lots of food. I will tell you that we must have cornbread dressing. That is such a tradition here in the foothills of North Carolina. Growing up in the Sandhills of North Carolina, my Mother made a dressing with regular bread crumbs and we did not have cornbread dressing.
The recipe I am sharing with you today calls for cornbread or cornbread stuffing mix. I always use the packaged corn bread stuffing but this is our favorite dressing that I have ever made. The herb dressing adds a different texture to the dressing and the sausage in the recipe makes it so flavorful and moist. I got this recipe from Rudy’s Farm Sausage many years ago.
This stuffing freezes well and we always look forward to having it again during the holiday season. Even though we have several different dishes for Thanksgiving I do try to make smaller portions so we can enjoy all the traditions of the day.
Thanks for stopping by.