Can you believe we are in November already? That means the holiday season is officially upon us, and Thanksgiving will be here before we know it!
My family loves food and every family dinner boasts a bountiful spread of delicious dishes. But our family goes above and beyond when it comes to the holidays. You would think we were feeding a small army at Thanksgiving dinner! Every year we say we are going to "scale back" our menu, but it never actually happens... Haha! However, no matter what we decide to make, there are a few non-negotiable items that have to be included. And today, I’m sharing a few of those long-time favorite, must-have holiday recipes with you! Check them out below, and be sure to let us know if you try one (or more)!
Momma's Sweet Potato Casserole
INGREDIENTS:
2 cups of canned sweet potatoes, mashed
1 stick of butter or margarine, melted
1 cup of sugar
2 eggs
1 teaspoon of vanilla
1/2 cup of milk
1 teaspoon of nutmeg
1 teaspoon of cinnamon
Topping:
1 cup of Frosted Flakes cereal
3/4 cup of brown sugar
1/2 cup of butter or margarine, melted
1 cup of chopped pecans
DIRECTIONS:
Mix all ingredients together (excluding topping ingredients).
Place in a shallow baking dish that has been sprayed with cooking spray to keep from sticking.
Mix crumb topping and sprinkle over sweet potato mixture.
Bake at 350 degrees F for 25 minutes.
Mawmaw’s Corn Casserole
INGREDIENTS:
1 15 1/4 ounce can of whole kernel corn, drained
1 14 3/4 ounce can of cream-styled corn
1 8 ounce package of corn muffin mix (Jiffy brand recommended!)
1 cup of sour cream
1/2 cup of butter, melted
1-1 1/2 cup shredded cheddar cheese
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large bowl, stir together both cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased casserole dish and bake for 45 minutes, or until golden brown.
Remove from oven and top with cheddar.
Return to oven for 5-10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.
Mawmaw's Peanut Butter Pie
INGREDIENTS:
1 9 inch graham cracker crust (store bought or homemade)
1/3 cup of peanut butter
3/4 cup of powdered sugar
1/3 cup of plain flour
1/2 cup of sugar
1/8 teaspoon of salt
2 egg yolks, slightly beaten
2 tablespoons of butter
1/2 teaspoon of vanilla
8 ounces of whipped dessert topping
2 cups of milk, scalded
DIRECTIONS:
Blend peanut butter and powdered sugar until mealy. Sprinkle 2/3 of this mixture over the pie crust.
Combine flour, sugar, and salt in a cooking pot.
Scald milk in a separate pot.
Add the scalded milk to the flour mixture and cook until thick.
Stir a small amount of cooked filling into the egg yolks. Then combine both mixtures and cook for several minutes.
Add vanilla and butter.
Pour into pie crust.
Chill in the fridge and top with whipped topping and remaining peanut butter/powdered sugar mixture before serving.
But wait--there's more!! Here are two more recipes I've shared on the blog in the past that are two other must haves on Thanksgiving, though they are also perfect for any time of year!
Creamy Grape Salad
Broccoli Salad
Photo by RODNAE Productions from Pexels
