Thanksgiving Break

Woohoo! We are officially on Thanksgiving break. We have worked through almost half of our school year (two weeks to go!) and are taking a much deserved break. While I’d love to think I am going to catch up on lost sleep, it also means we are going to be spending lots of time with friends and family, doing tons of cooking, and a fair amount of driving.

Thanksgiving Party (6/7)

Plans have already been set in motion, with something going on pretty much every day this week. Lots of good food will be consumed as well, so I had better get my little self into the kitchen and decide on my plan of attack!

Seeing that we had our PSP Thanksgiving party over the weekend, I’ve already knocked out a few tried and true recipes for the season. It wouldn’t be Thanksgiving without sweet potatoes, creamed spinach, and cranberry sauce. Looking for a few good recipes to test out? Try these:

Sweet Potatoes

4 large sweet potatoes (or yams)
1/4 cup brown sugar
4 T. butter

Wash, peel, and then wrap four large sweet potatoes in foil. Bake at 425 degrees for approximately an hour. Unwrap potatoes and place in oven-safe dish; mash the potatoes, mixing in brown sugar and butter. Top with a thin layer of mini-marshmallows and return to oven. Bake until marshmallows are brown and toasty. Serve warm.

Creamed Spinach

2 boxes thawed, chopped spinach (or one large bag cooked down)
1/2 large onion
3 cloves garlic
2 T. butter
1/4 c. flour
4 oz. creamed cheese
dash of nutmeg
1 c. half-n-half
1/2 c. parmesan cheese

In large saucepan, add thawed (or bagged) spinach, onion, and garlic. Cook until onion and garlic are tender and aromatic. In separate sauce pan, add 2 T. butter. Allow butter to begin melting, then add flour, salt, pepper, and dash of nutmeg. Mix thoroughly; add creamed cheese and half-n-half. Once creamed mixture has a smooth texture, add to spinach mixture and fold in. Toss in parmesan cheese and mix once more. Serve warm.

Cranberry Sauce

3/4 c. sugar
1 orange (cut in half)
2 cloves
1 and 1/2 c. cranberries
1 cinnamon stick (approximately 3″ in length)

Place one clove in each half of the orange. Place orange and all other ingredients in a large saucepan. Cook on low heat for approximately five to ten minutes (or until cranberries are soft and splitting); remove from heat and allow to cool for about an hour. Place in an air tight container and refrigerate until ready to serve.

This year, I am going to try adding cornbread stuffing to my repertoire. My hubby’s tía (aunt) makes this and he can’t get enough. So, I am going to wing the recipe myself and see how it turns out. Wish me luck!

We won’t be making turkey, no one seems to like it. So, a large ham is sitting in the fridge waiting to be cooked. I think I have a few days though, as I still have left overs from a few days ago. Ah; tis the season to gain weight! (laughing)

After Thanksgiving, we’ll have to swap favorite recipes for leftovers. I think I might make a fresh batch of mashed potatoes and whip up a few croquets. That would also help me eliminate some of those ham drippings as well. There’s nothing like homemade gravy!

Okay… All this talk of food is making me sleepy. Time to sneak in one of those much-needed naps and start having visions of sugar plums; whatever those are….

Your turn! What is one of your tried-and-true Thanksgiving recipes you don’t mind sharing?


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