Thanksgiving is just around the corner!
Since I have Thanksgiving Dinner on the brain...
I thought I would share a few of my favorite Thanksgiving-ish dishes with you. They are actually all really good ANYTIME of the year.
Sorry no pics...I've had a really busy week,
but trust me...they are tried and true...and all soooo good.
So if you are looking for something new to try...
these are some yummy options.....
OK, Here we go...
Creamy Mashed Potatoes
(from The Pioneer Woman)
5 pounds Russet Potatoes
3/4 cup Butter
1 (8 oz) package Cream Cheese - softened
1/2 cup (to 3/4 cup) Half-and-Half
1/2 tsp-1 tsp Seasoned Salt
1/2 tsp - 1 tsp black pepper
Peel and cut the potatoes into small chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes until fork tender. Drain. Place the potatoes back into the dry pot and put back on the stove. Mash them over low heat, allowing the steam to escape before adding all the other ingredients.
Turn off the stove and add 1 1/2 sticks of butter,the cream cheese, and about 1/2 cup of the half-and-half. Mash together. Add seasoning salt and pepper.
Stir well and place in a medium sized baking dish. Throw a few pats of butter on top and bake at 350 until butter is melted and the potatoes are warmed through.
**You can make this the day before! Just take it out of the fridge about 2-3 hours before serving time. Bake at 350 for about 20-30 minutes or until warmed through.
(These are so, so, SO good!! And easy...and I am NOT a bread of any kind maker...I am more of a brick maker...but I never fail this recipe!)
1/2 cup tap hot water
pinch of sugar
2 pkg yeast (or 4 1/2 tsp)
1 cup butter
2 tsp salt
3/4 cup sugar
1 cup boiling water
4 eggs (beaten)
1 cup warm milk
8 1/2 cup bread flour
Mix water, yeast and a pinch of sugar in a bowl...set aside until foamy.
Cream the butter, salt and sugar. Add boiling water. Mix until dissolved.
Cool to 105-115 degrees.
Beat in yeast mixture and eggs. Beat in flour gradually along with the warm milk.
Knead for 5 minutes or until silky...dough will still be pretty sticky.
Let rise until doubled in size (approx. 1 1/2 - 2 hours)
Punch down and divide into 4 balls. Roll each one into a 14 inch circle, and cut with a pizza cutter into 12 slices. Roll each piece from the big end to the small end. (Like a croissant) and place on a greased cookie sheet with the point tucked under.
Let rise, covered with a cloth until doubled in size (1 1/2 - 2 hours)
Bake at 400 for 10-12 minutes.
(Makes 48 rolls)
and last but not least, a fabulous fall dessert....
Pumpkin Cream Trifle
1 Spice cake mix
1 small package instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
1 tsp cinnamon
1/2 tsp ground ginger
2 cups cold milk
2 small packages instant cheesecake pudding mix
2 cups Whipped Topping
3/4 cup English toffee bits or almond brickle chips
Combine the first 8 ingredients in a large bowl. Pour into a greased 9x13 baking pan. Bake at 350 for 45-50 minutes or until a toothpick inserted comes out clean. Cool.
In a large bowl whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in Whipped Topping.
Cut cake into 1 inch cubes. In a 3 quart serving bowl or a trifle bowl, layer 1/3 of the cake cubes, pudding mixture and toffee bits. Repeat layers twice. Refrigerate until serving.