Thanksgiving
 

Ok guys....

I have 54 coming for Thanksgiving dinner! We are having Turkey, Ham and Turducken (if you dont know please dont ask! LOL)

Now give me some new ideas for the fixins and deserts!! PLEASEEEEE!!!! I think I gonna have to cook from now till then to be ready!

Make Ahead Yeast Rolls

2 pkg. yeast
1 ¼ cup warm water – divided 105-113 degrees
4 ½ to 5 cups flour – divided
3 large eggs – lightly beaten
½ cup shortening melted
½ cup sugar
2 tsp. salt

Combine yeast and ¼ cup warm water in 2 cups liquid measuring cup – let stand 5 minutes. Combine yeast mixture to remaining 1 cup water. 2 cups flour, eggs and next three ingredients in large bowl – beat with wooden spoon for two minutes.

Gradually stir in enough remaining flour to make soft dough – cover let rise for 1 hour. Punch dough down and refrigerate 8 hours or overnight.

Punch down dough on floured surface and knead 3 – 4 times. Divide dough in half – shape each into 16 – 2” balls.
At this point, you can freeze for up to a week. Take them out the defrost and rise at least 4-6 hrs before baking.

Place on greased 9 inch square pan. Cover, let rise 1 ½ hours. Bake 375 degrees for 12 minutes. Baked rolls freeze well.

Awesome!!! Have you made these ? How far ahead can I make them and they still taste good?!?! GLORAYYYY I can start cooking now!

I added above when you can freeze them.

I'm adding some more recipes.

Pineapple Dressing (goes great w/ham)

20 oz. can of crushed pineapple
2 cups sugar
1 cup melted butter
4 eggs
8 slices of day old bread, crumbled

Bake at 350 for 30 minutes in casserole dish

Holiday Sweet Potatoes

1/2 cup butter
6 sweet potatoes, cookes, peeled, sliced
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
2 eggs
3/4 cup sugar
3/4 cup buttermilk
2/3 cup chopped pecans
marshmallows

Add margarine to hot potatoes. Combine w/next six ingredients in mixer. Place mixture in a greased 2 qt. casserole dish and top w/ pecans before baking. Bake at 350 for 30 minutes. Top w/marshmallows during last 10 minutes.

Thanksgiving Harvest Salad

1 cup ground cranberries
1 cup chopped apples
1 cup chopped blue grapes
1 cup chopped nuts
1 8oz. can crushed pineapple
1 small box strawberry Jello
1 cup sugar
1 cup hot water

Mix the sugar and cranberries together and let stand. Dissolve the Jello in hot water and cool.

Add all ingredients to the cooled Jello and let mixture chill until set.

Veggies for a Crowd

1 lb. frozen broccoli, cauliflower, carrot medley
1 cup cheddar cheese grated
1/2 cup mayonnaise
1 stick butter
½ cup chopped celery
1 medium chopped onion
1 can water chestnuts drained
1 sleeve Ritz crackers crumbled
Mix vegetables together and cook a little. Drain and pour into a 3 quart
dish. Combine mayonnaise and cheese. Mix well with vegetables .
Pour crumbled crackers over the vegetables. Put pats of butter on top of the
crackers. Bake uncovered at 350 degrees for 30 minutes.

Sweet Potato Balls
4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
1 cup chopped pecans

Preheat oven to 350 degrees F.
Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut, chopped pecans with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Spinach , Artichoke and Mushroom Casserole

2 10 oz packages frozen chopped spinach
4 tablespoons butter
8 ounces fresh sliced mushrooms
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1 clove garlic squeezed
2 cans quartered artichoke hearts
Topping
1/2 cup mayonnaise

1. Cook spinach according to package direction and drain well.

2. In medium skillet, melt 2 T butter and sauté mushrooms over medium heat until tender. Remove from heat and set aside.


3. Make a white sauce by melting the remaining 2 T butter in a large skillet. Add flour and whisk until smooth. Slowly add milk, whisking constantly until thickened and smooth. Add salt and garlic to white sauce.

4. Add drained spinach, mushrooms, and drained artichoke to white sauce, which will be light and just enough to lightly coat vegetables.

5. Put mixture into a 2 quart casserole dish that has been sprayed with non stick cooking spray.

6. Mix mayonnaise, sour cream, lemon juice, and Parmesan cheese together in a small bowl. Spoon over vegetables in casserole.


7. Bake in preheated oven at 350 degrees for 20 to 30 minutes.