|Photo from Creative Commons Search|
Ahhh, I love the sound of a good “th” word in the Fall. I also love Thanksgiving. It rivals Christmas in my book mainly because there is not nearly as much fuss or stress but it offers a day off, counting blessings with family and friends (and the grub isn’t half bad either). I’m not much of a whiz in the kitchen and it takes a lot for me to actually be inspired to try out a new recipe or something beyond the normal menu rotation at our house. Thanksgiving is one of those occasions that does inspire me though and I have a few go-to items that tend to be a hit around the dinner table. Here are the three things I’ll be making this Thanksgiving. Feel free to share your own recipes in the comment section!
- 3 or 4 apples, unpeeled, chopped bite size (I like to mix a sour green apple with two or three sweet honeycrisp apples)
- 1/3 cup raisins
- 2/3 cup chopped celery (I put more like a cup in)
- 1 cup of red grapes (not in the classic recipe, but I add them)
- 1/3 cup walnuts
- 1/3 cup mayonnaise
- 1 tablespoon sugar
- 1 tablespoon lemon juice
|Photo via SimplyRecipes.com|
Slice up the apples, remove any piece of the core. Sprinkle the slices with the lemon juice. Add the raisins, celery and walnuts. Combine the sugar and mayonnaise in a separate mixing bowl, then add to the rest of the ingredients once blended. Stir thoroughly and let it chill overnight. This serves 6 – 7 people.
- 1 can whole kernel corn, do not drain
- 1 can creamed corn
- 2 eggs, beaten
- 1 box corn muffin mix (you really can’t beat Jiffy for this recipe)
- 8 oz. sour cream
- 1 stick butter, melted
Mix all the ingredients together and pour into a 9 x 9 greased pan. Bake at 350 degrees for 55 minutes. The casserole should be soft/wet in the middle and a bread consistency on the outside.
Buffalo Chicken Dip
- 2 10 ounce cans of chunk chicken, drained
- 2 8 ounce packages of cream cheese, softened
- 1 cup Ranch dressing (nothing beats Hidden Valley)
- 1- 1/2 cups shredded cheddar cheese
- 3/4 cup red hot sauce
Cook on a low setting until ready to serve. This is a great appetizer while the family waits for the turkey to pop. Serve with your favorite crackers.
Katie Parsons is a mom of (almost) five who also writes for websites and publications worldwide. Before she was a freelance writer, she worked in news media in Chicago, Orlando and Shelbyville, Indiana. Before that, she earned a Creative Writing degree from Ball State University. Katie is writing a memoir about the time when she was single and pregnant.
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