By DiAnn Mills @DiAnnMills
Thanksgiving will be here in less than two weeks. We are a country that has much to be thankful for, and we want our traditional holiday to be memorable for the great food. If you’re like me, you’ve been scouring through old cook books, tried and true recipes, and online and print magazines like Southern Living and Martha Stewart Living.
When I veer away from where I know to find the best dishes, I can end up with:
- Some recipes that look so good, but do I want to try a new adventure on guests?
- Some recipes that are just way beyond my culinary expertise.
- Some recipes that are unusual, and where would I find those strange ingredients?
But over the years, my tried and true recipes have helped make my holiday dinners a fun time for everyone.
If at all possible, I’ll acknowledge the originator of the recipe.
Easy and Yummy Broccoli Salad
1-1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese
1/2 cup toasted sunflower seeds
1/4 cup finely chopped onion
4 bacon strips, fried crisp and crumbled
1/2 cup mayonnaise
1/4 cup sugar
2 Tbsp. apple cider vinegar
Combine all the salad ingredients, tossing well. I often add more dressing.
Whisk the dressing ingredients and toss with the salad mixture.
Let stand at least one hour in the fridge. Can be made a day ahead.
Pumpkin Crunch
1 large can (29oz) pumpkin
3 eggs
1 cup sugar
1 cup evaporated milk (undiluted)
1 tsp cinnamon
½ tsp each: nutmeg, ground cloves, ginger
½ cup butter
1 package spice cake mix
1 cup chopped nuts
Preheat oven to 325 degrees. Grease bottom of 9×13 pan.
Mix together all ingredients except cake mix, butter, and nuts. Pour into pan.
Cut butter into the cake mix. Mix until crumbly and add nuts. Spoon over pumpkin.
Bake for 1 hour. Serve warm with whipped cream.
Refrigerate leftovers.
You can cheat by substituting the pumpkin for a large can of pumpkin pie mix. Eliminate the sugar and spices and proceed.
Best Ever Yeast Rolls
This recipe came from my mother. Originally she allowed the dough to rise in the fridge, but in later years, she used the “dough” setting on a bread maker.
Place the following in the bread machine in the order given.
1 cup water
1 egg
¼ cup Crisco or buttered Crisco
¼ cup sugar
1 teaspoon salt
3 cups bread flour plus 2 Tbsp.
1 package of active dry yeast – Make a little hole in the top of the flour and place.
Use the “dough” setting.
After the bread maker has concluded with the cycle and the dough has risen, remove it from the bread machine and onto a floured piece of waxed paper. Roll the dough to about ½ inch thick. Cut with a biscuit cutter.
Place rolls onto a 9 x 13 pan that you have already warmed with olive oil. Coat tops and bottoms with the oil in the pan. Let rise for 1 ½ to 2 hours. Bake about 12 – 15 minutes.
This makes more than a 9 X 13 pan – I usually place four or five rolls in a smaller pan.
Recipes that work are our treasures. What is your favorite holiday recipe?
DiAnn’s Library Corner
Create a display featuring how the people in your community celebrate Thanksgiving.
