Thanksgiving is a wonderful time of the year to share with family & friends. A time to count your blessings in life and not the calories. This Thanksgiving we would like to share a few of our family recipes with you:
Cream Cheese Corn
- 3 packages of frozen corn (10.8 oz bags)
- 2 8oz packages of cream cheese (cut into cubes)
- 1 white onion (chopped)
- 3 tablespoons of butter
- Salt & pepper for flavoring
- In a medium sauce pan sauté onions and butter.
- Once onions are softened add in cream cheese cubes. Allow to soften for a couple of minutes.
- After the cream cheese has softened stir in the three bags of frozen corn. Cover with lid and lower heat. Stir occasionally until corn has fully cooked.
- Stir in a dash of salt and pepper for flavoring.
- Once cooked remove from heat and place in serving dish.
Sweet Potato Casserole
- 4 tablespoons of unsalted butter, melt, plus more for buttering the baking dish
- 3 cups of mashed sweet potatoes (3-4 large sweet potatoes)
- 1/2 cup of milk
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla pure extract
- 2 cups of mini marshmallows
- Preheat oven to 375°.
- Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Chocolate Pecan Pie- Paula Deen’s Recipe
- 1 (9in) unbaked pie shell
- 2 cups of pecan halves
- 3 large eggs, beaten
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 1 cup sugar
- 2 tablespoons bourbon, good-quality
- 3 oz semisweet chocolate, chopped
- Preheat the oven to 375°.
- Cover bottom of pie crust with pecans.
- In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
- Bake for 10 minutes. Lower the oven temperature to 350° and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
Tell us about your favorite Thanksgiving dish, follow us on Facebook @sarabethevents or on Instagram @sarabethevents. Happy Thanksgiving!!
Sarabeth Events Team