Tag Archives: Thanksgiving recipes

Delicious and Nutritious Sweet Potato Recipe

Sweet Potatoes Plated on top of Baked Ham
Sweet potatoes plated on top of baked ham.

I dig sweet potatoes. However, I never knew or understood how wonderful a sweet potato could be until much later in life. I guess like many of the foods I was given as a child, it took a long time for my palate to develop.

Or maybe canned sweet potatoes aren’t the bomb, as your mother and grandmother would suggest.

The recipe below serves 16 people. I cut mine way back – I had two sweet potatoes to cook. That was plenty for me, as Afriel’s not a huge fan. I think this recipe would be great to serve to a house full of hungry guests. The recipe is certainly very easy to prepare.

Peeled sweet potatoes
Peeled sweet potatoes.
Sweet potatoes cooking
Cubed sweet potatoes cooking.
Preparing sweet potatoes
Cooked sweet potatoes ready to be mixed with the other ingredients.

Unlike most sweet potato recipes, this one doesn’t need to be baked. There’s no marshmallows or goo, just a bit of potato and seasoning.

 

Creamy Sweet Potatoes

  • 9 medium sweet potatoes
  • water
  • 1/3 cup milk
  • 3 T brown sugar
  • 1/2 tsp salt
  • 2 T butter, softened

Peel and cut the sweet potatoes into cubes. Place the cubes in a pot with enough water to barely cover the potatoes. Cook over medium high heat until the water boils; then turn the stove to medium low and cover. Cook the potatoes for about 45 minutes or until they are soft.

Drain the sweet potatoes.

Put the sweet potatoes, milk, brown sugar and salt into a bowl and thoroughly mix. You want the potatoes to be fluffy and light.

When the potatoes are mixed and fluffy, put them into a large serving dish. Top with dots of butter.

 

Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.

Super Juicy Homemade Baked Ham Recipe

Super Juicy Homemade Baked Ham RecipeBack in the day, I found a baked ham recipe that sounded good. Guess where I found it? In Playboy. This way a long time ago, back when my handwriting was better and I had fewer wrinkles and no grey hair. If you’ve never read the publication, you’re missing out on some good info. The mag’s so much more than photos of beautiful, naked women.

Although I’ve carried this little recipe note for quite some time, I’d never actually tried the recipe out. Silly me! I’m sure this recipe dates back to my days as a 20-something in Houston. It’s a shame that I never gave the recipe a go, because it’s delicious.

Uncooked ham
10 lb. uncooked ham waiting to be prepared.

My modifications include using fresh pineapple and crushing it in the blender. I didn’t want to use pineapple rounds, so crushing the pineapple and combining it with the mustard, brown sugar, and basting liquid seemed appropriate. It actually worked out quite well, if a bit messy.

Uncooked ham in the pan
Uncooked ham in the pan.
Preparing the ham
Preparing the ham for baking.

I also left out the sherry. I rarely use sherry (for cooking or drinking). I did, however, use Simply Orange juice which gave the ham a bright, citrus flavor. Hams can be extremely salty, which is a turnoff. I think the juice addition is a nice touch, and it worked well with the pineapple.

Ham baking in the oven
Ham baking in the oven.
Ham topped with pineapple mixture
Ham topped with pineapple mixture.

 

Baked Ham

  • 10 lb. processed ham
  • whole cloves
  • 1 cup sherry
  • 1 cup juice from 8 oz. can of pineapple rounds
  • pineapple rounds
  • 1 cup brown sugar
  • 1/4 cup mustard

Preheat the oven to 325 degrees.

Cut away the rind from the ham. Score the fat all over the ham and insert whole cloves into the the places where you’ve scored the ham. You can make patterns around the ham as you insert the cloves.

Put the ham on a rack within the baking pan. Pour the sherry and pineapple juice over the ham. Add a little water to the bottom of the baking pan, too.

Bake the ham for 15-20 minutes per pound. Baste the ham every 15 minutes to keep it from drying out.

While the ham is baking, mix the brown sugar, mustard, and enough basting liquid to form a thick paste. When then ham has been baking for an hour, slather the ham with the paste. Using toothpicks, secure the pineapple rounds to the ham.

Continue basting until the ham is done.

 

Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.

Southern & Good: Cornbread Dressing Recipe

Cornbread dressing plated
Cornbread dressing plated and ready to eat.

This cornbread dressing recipe is well-loved by my family. My mother’s been making it since I was a little girl. One of my father’s sisters made a cornbread dressing that closely resembled my mom’s version, and I always thought my mom got it from Aunt Rose. However, I’m not sure this is true. That said, there’s nothing difficult about this dressing, and you can whip it up quickly for hungry family members.

My mother says the recipe can be frozen once it’s fully prepared and in the pan. This might be a good idea if you need to prepare foods ahead of time for a large Thanksgiving dinner party. I’m of the mind that dressing should be prepared, baked, and eaten as quickly as possible.

Cornbread Fixings
Dry ingredients for the cornbread.

Course, I’m quite hedonistic when it comes to my fav foods, and cornbread dressing happens to be one of those dishes I crave as soon as the hot, Texas summers fade away. For this particular cornbread recipe (the base, not the dressing), I used the Southern cornbread recipe from Threadgill’s: The Cookbook. Oh my – so good!

Baked cornbread, fresh out of the oven
Baked cornbread, fresh out of the oven.

For this recipe, I left out the can of soup and used broth I’d frozen when I boiled my last chicken for King’s Ranch casserole. I also used butter because I don’t have any turkey fat, although that might be an interesting way to try the recipe.

Sauteing the onions and celery in butter.
Sauteing the onions and celery in butter.
Mixing the cornbread with goodies
Mixing the cornbread with the goodies.
Cornbread dressing mixed and ready to be put in the pan.
Cornbread dressing mixed and ready to be put in the pan.

 

Cornbread Dressing Recipe

  • 1/2 cup butter or turkey fat
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 2 – 9″ pans baked cornbread, crumbled
  • 3-6 slices of bread, crumbled
  • 1 T salt
  • 1 tsp seasoned salt
  • 1 tsp pepper
  • 1 quart plus 1/4 cup liquid (broth and 1 can of cream of chicken soup)
  • 1 egg

Preheat the oven to 350 degrees.

Prepare and bake the cornbread according to the package’s directions.

Melt the butter (or turkey fat) in a large skillet. Add the chopped onion and celery. Cook until the veggies are soft. Remove from heat.

Put the crumbled cornbread and bread slices in a large bowl. Pour the cooked onion and celery (plus the butter or turkey fat) on top of the cornbread mixture. Add the dry seasonings and mix.

Add the liquid ingredients and the egg to the cornbread mixture. Lightly mix. Put the mixture into a greased pan and bake for 35 t0 45 minutes.

 

Find our entire Thanksgiving dinner here, with a list of all the recipes we used for our holiday feast.

 

A Delicious Thanksgiving Dinner: Check Out the Recipes!

Thanksgiving dinner platedAre you ready to have a delicious Thanksgiving? At Big Grey Horse Media, we are excited to enjoy the upcoming holiday. We’ve made Thanksgiving easy for you, too.

Three recipes are included in our little Thanksgiving feast. For those of you who need a simple holiday dinner to serve your family and friends, our baked ham, sweet potatoes, and cornbread dressing will please everyone’s palates.

If you’re looking for a fancy meal, take the three basic recipes we’ve offered and add to them. My family always serves turkey and ham, so feel free to add another meat entree to the mix. If you dig simple, as I do, the only other items I’d suggest including are rolls or some sort of bread, and a dessert. Pumpkin pie, anyone?

I believe holidays are about family. I believe holidays are about good times. I also believe that holidays should never take precedence over the relationships I have with the people I love. Holidays are special, yes, but not at the expense of my loved ones. In other words, I’m not stressing over a particular day on the calendar…especially if it means my family and friends have to suffer or feel stressed. Way too many people stress this time of year, and it’s pointless.

Enough said, and I’m off my soapbox. Enjoy our recipes!

 

  1. Baked Ham
  2. Cornbread Dressing
  3. Sweet Potatoes