Hello friend and welcome to a fresh new week! We had a great weekend and I even got a majority of our Christmas decorations up!
It’s funny though, as I pulled out bins and start decorating, I began to feel overwhelmed with all of the stuff everywhere! I had to take many breaks to clean up, edit and start again. That’s why the whole process takes so long. You need space and time to decide what feels right!
But, when to get to that point where it all clicks, it’s wonderful to sit back, take it in, and enjoy it!
Before we get too excited about Christmas though, Thanksgiving is in less than two weeks! At our Sunday dinner, we do an informal “family meeting” and discuss the upcoming week and tell each other one thing we love about each other. This week, I was reminding the kids that they have just one week of school, then are out for a whole week for Thanksgiving! #cuethecheers
We’ll be hosting Thanksgiving dinner at our house this year and usually my sister-in-law and I split up cooking duties. Today, I have three really tasty Thanksgiving recipes to share with you.
One is a sweet potato casserole that’s savory and sweet. Then, we have a potato recipe that is great any time of year (and made with frozen pre-cut potatoes #yaynochopping), and finally, an easy appetizer you can’t go wrong with, hot spinach and artichoke dip.
THREE THANKSGIVING RECIPES
Patsy’s Sweet Potato Casserole
This is Brian’s mom’s Sweet Potato Casserole that she’s been making for years. I had it for the first time last year at Thanksgiving and couldn’t stop eating it! Brian said he can’t recall a Thanksgiving without it. It’s a perfect mix of savory and sweet and such a classic side dish for Thanksgiving.
Sweet Potato Mixture
- 2 29 oz. cans Bruce’s yams (mashed & drained) – I couldn’t find that brand, so I used a store brand
- 1/2 cup sugar
- 2 beaten eggs
- 1/2 tsp. salt
- 1/2 stick melted margarine
- 1/2 cup condensed milk
- 1 teaspoon vanilla
- 2 teaspoon cinnamon
- 2 cups light brown sugar
- 2/3 cup flour
- 2/3 melted margarine
- 2 cups chopped pecans
Combine all of the yam mixture ingredients into a large bowl and mix until smooth.
Pour the yam mixture into a greased baking dish. *Brian’s mom says she normally makes 1 1/2 of the recipe for a 10×15 glass dish. I used a glass 8×8, which made for a thicker topping. I think you could use a regular 9×11 baking dish and that would be perfect.
Next, combine the topping ingredients into a medium sized bowl and mix until fully incorporated.
Pour the topping onto the yam mixture and spread until the yam mixture is fully covered.
Bake for 30-50 minutes at 350F.
The top should be firm when cooled.
I just used a spatula to mash the yams, but if you have a potato masher, that would make it easier. I didn’t want the yams pureed, but preferred to keep some texture to them.
Here comes the sweetened condensed milk!
At this point, with the cinnamon in there, it already smelled so good!
The topping is similar dessert ingredients, but that’s what I like about it! This side dish is a great sweet ending to a delicious, savory meal.
Here’s where you pour in the mixture, then top with the topping, spreading it completely over the top.
Into the oven she goes!
I couldn’t help but peek- as it baked, my whole kitchen smelled amazing!
Jordan was home with me, having a friend over while I was cooking. Suddenly, she ran into the kitchen so excited that she lost her first tooth! She’s been ready for that wiggly tooth to come out for weeks!
But, she was so funny that night because she wanted the tooth fairy to leave money, but not take her tooth. So, I told her we could write the tooth fairy a note, but she was certain that the tooth fairy couldn’t read.
So we agreed to to put her tooth on the nightstand- that if it wasn’t under her pillow, the tooth fairy wouldn’t take it. Of course, the first thing she did when she woke up was check to see if the tooth fairy left her any money. She got a one dollar bill and kept her tooth! 😉
Brian and his girls came over for dinner on Friday and they said this sweet potato casserole tasted just like what they were used to eating at Thanksgiving! Those crispy bits at the edges are my favorite!
Butcher’s Hot Shot Potatoes
My girlfriend Karen’s husband is an awesome cook. I’ve known them forever and have been enjoying their delicious meals as long as I can remember. Russel served these Hot Shot potatoes one year at dinner and I immediately had to have the recipe.
They taste kind of like the best cheesy baked potato you’ve ever had, but with a light, delicious crispy crust. And you won’t believe the secret ingredient that delivers that crunch.
- 1 cup onion, chopped
- 6 tablespoons butter
- 2 pounds Orida chopped hash brown potatoes (these are in the frozen section)
- 1 10 3/4 oz. can cream of mushroom soup
- 2 cups sharp cheddar cheese, grated
- 1 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne red pepper
- 2 cups Rice Krispies cereal, crushed
- 1/4 stick butter
Heat oven to 350 degrees.
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In a pan, sauté the onion in 6 tablespoons of butter.
In a bowl, combine the rest of the ingredients (except the cereal and 1/4 stick of butter).
Spread the mixture into a 13 x 8 x 2 in baking dish.
Evenly distribute the cereal and unmelted butter on top.
Bake for 1 hour and 15 minutes.
I couldn’t find the chopped hash brown potatoes, so I used diced and they worked perfectly. The recipe doesn’t call for the potatoes to thaw before mixing, but I did lay mine out to defrost for a couple hours before I made this dish.
The only cooking required for this dish is to sauté the onions in butter, which I did in my Always Pan. I should let you know it’s on sale, and you’ll save $45! It rarely goes on sale, so if you’ve been wanting one, don’t miss it!
I really want the red one! So pretty especially this time of year!
After mixing the main ingredients together, I poured them into my glass baking dish and topped with the rice crispy cereal. Then, I dotted the butter along the top.
Next, we wait.
OMG, this is what I remember!!!
It was really so good and the kids loved it too! It also reheats well.
Hot Spinach and Artichoke Dip
There’s one more recipe I wanted to share with you because it’s always a hit (there’s rarely any leftovers) and really easy to make! I usually serve it with a side of tortilla chips.
- 1/2 (10 oz) package frozen spinach, thawed, drained, and coarsely chopped
- 1 (14 oz) can artichoke hearts, drained and coarsely chopped
- 4 oz cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, grated
- 1/4 cup grated Parmigiano Reggiano cheese (parmesan) grated
- 1/4 cup mozzarella, shredded
- cayenne or hot sauce to taste (optional)
Preheat your oven to 350 F.
Mix everything, place it in a baking dish, and bake until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20-30 minutes.
Slow Cooker: Mix everything, place it in a slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.
THANKSGIVING | ALL ON AMAZON PRIME
Since we’re talking Thanksgiving, I wanted to give you a head start on your decor prep with these festive items, all on Amazon PRIME!
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Now let’s go kick Monday’s booty!