My Big Hit Thanksgiving Recipes

Jay and I celebrated our first Thanksgiving as

a married couple away from home...in Jacksonville.

The pressure was on since both our mothers

can cook like nobody's business.

I had to step it up big time.

 

In my cooking adventures I have tackled culinary intimidation through
discovering the secret behind a great cook...

great recipes!!!

Here are a few of my Thanksgiving recipes that have been

raved over in our home... and have even fooled my man

into believing that
"I am the best cook everrr"

;)

 

Avocado Salsa Recipe  Ingredients: 1-2/3 cups frozen corn, thawed 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1 medium sweet red pepper, chopped 1 small onion, chopped 5 garlic cloves, minced 1/3 cup olive oil 1/4 cup lemon juice 3 tablespoons cider vinegar 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 4 medium ripe avocados, peeled Tortilla chips Directions: In a large bowl, combine corn, olives, red pepper and onion. In a small bowl, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate overnight. Just before serving, chop avocados and stir into salsa. Serve with tortilla chips. * I found this link last fall on one of my favorite blogs. She assured her readers that this recipe never fails. So true!!! This is one of our absolute favorite salsa recipes! {recipe>tasteofhome} Ginger Mashed Sweet Potatoes Ingredients: 4 large sweet potatoes, scrubbed well Extra-virgin olive oil (EVOO), for drizzling Salt and freshly ground black pepper 3 tablespoons butter 1 tablespoon fresh grated ginger or 2 teaspoons dried ginger 1/2 cup chicken stock or heavy cream (eyeball it) Directions:  Preheat oven to 350*. Place the potatoes on a small baking sheet. Drizzle with a little EVOO and rub them with some salt and freshly ground black pepper before wrapping each potato in foil. Bake 45 minutes to an hour, until tender. When the potatoes have finished baking, remove them from the oven and allow them to cool enough so you can handle them. When you’re able to handle the potatoes, cut them lengthwise. Scoop out the cooked insides using a spoon and roughly chop the skin of the potatoes - it adds great texture and more rustic flavor! Reserve both. In a large sauce pot over medium heat, melt 3 tablespoons of butter and add in the fresh or dried ginger. Cook for a couple of seconds to bring out more of the flavor before adding in the reserved potatoes. Coat them well in the butter and ginger, and season with salt and freshly ground pepper. Add in the stock or heavy cream, then mash everything together using a potato masher. {recipe>rachaelray}   Sweet Potato Casserole Ingredients: 4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans Directions: Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.  {recipe>allrecipes}   The Best Pumpkin Pie Filling Ingredients: 1 (8-ounce) package cream cheese, softened 2 cups canned pumpkin, mashed 1 cup sugar 1/4 teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half 1/4 cup (1/2 stick) melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional Directions: For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. {recipe>pauladeen}   Enjoy!!!   I hope you all have a wonderful Thanksgiving and find yourselves overwhelmed with gratitude and love... as you thank God for His faithfulness and blessings in your lives!!!   -Katy Nicole