At my mom’s house, Thanksgiving dinner is more or less a pot-luck affair, with my mom taking care of the the turkey and everyone bringing their specialties. That’s why it’s my favorite family dinner of the year because everyone brings their best dishes. I thought I’d share the recipes that I’m responsible for and maybe you’d share some of your favorites.
So, here’s what I’m responsible for each year at Thanksgiving:
Sweet Potato Casserole
3 cup cooked, mashed sweet potatoes
1 stick melted butter
1 teaspoon vanilla
1 cup sugar
1 teaspoon cinnamon
2 eggs, well-beaten
1/3 cup milk
1 cup brown sugar, packed
1 cup chopped pecans
1/2 stick butter, softened
all-purpose flour to thicken
Mix casserole ingredients together and place in 2 qt casserole dish. Spread topping mixture over casserole mixture and bake at 350 degrees (F) for 30 minutes.
1 lg package broccoli
1 can cream of mushroom soup
1 1/2 cups shredded sharp cheddar (yes, it has to be sharp)
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 teaspoon seasoned salt (I like Lawry’s)
1 1/2 teaspoon lemon juice
2 slices bread, toasted and crumbled
4 tablespoons butter, melted
Preheat oven to 350 degrees (F). Combine all ingredients except those for the topping in a 13X9 casserole dish. Top with crumbed bread and pour melted butter over all. Bake uncovered for 45 minutes.
2 – 8 oz. packages cream cheese (softened)
1/2 cup sugar
1/2 teaspoon vanilla
1 – 6 oz. graham cracker pie crust
Mix cream cheese, sugar and vanilla at medium speed with an electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350 degrees (F) for 40 minutes or until center is almost set. Cool and refrigerate at least 3 hours.