Week of November 22…Thanksgiving Week!!!
I’m excited to be hosting my parents for Thanksgiving this year! After being away in Germany for the past few Thanksgivings it is so nice to be able to really do a nice dinner for my family and invite my parents to join us.
Monday – General Tso’s Chicken and Rice
Tuesday – Chicken and Broccoli Pasta Bake
Wednesday – Pizza
Thursday – French Toast Casserole for breakfast
Thanksgiving dinner will include turkey, cornbread dressing, cranberry jello salad, green beans, candied sweet potatoes, crock pot macaroni and cheese, rolls, sweet tea (yes, this warrants it’s spot on the menu) and pecan pie for dessert.
Friday – leftover buffet
Saturday – Pork cutlets, mashed potatoes, and a vegetable
Here’s some of the recipes I’ll be using for our Thanksgiving dinner…
Cornbread Stuffing
5 cups day-old cornbread, crumbled
4 cups day-old Bisquick biscuits, crumbled
1 c. celery, finely chopped
1 large onion, finely chopped
1/8 tsp black pepper
2 tsp salt
6 c. chicken broth
1 tbsp dried sage
1 tsp parsley flakes
1/4 tsp poultry seasoning
1/2 c melted butter
1 lb. milk pork sausage, cooked and crumbled
1. Preheat oven to 350
2. In a large bowl, mix all ingredients together. Place mixture in a 9 x 13 ovenproof pan or casserole dish in oven, uncovered.
3. Cook 1 hour, adding extra broth if it starts to become too dry.
Candied Sweet Potatoes
5-6 med. Sized sweet potatoes
1 stick butter
1 c. brown sugar
1 c. white sugar
¾ c. water
Scrub sweet potatoes. Leave skin on. Cut off woody part on both ends.
Cover with water and boil gently with lid on until almost done. Use a turkey skewer to check. Take them out as they get done because some are bigger than others and take longer to cook.
When done, take them out and let them cool. Then take the skins off and slice in half if they are small – thirds if they are the real big potatoes. Place in a lightly greased 9 by 13 pan.
Boil 1 cup brown sugar, 1 cup white sugar, 1 stick butter and about ¾ cup water. Boil this down until it gets syrupy. Don’t let it get too thick because it will thicken some as it cools. Let it still be runny.
Pour the syrup over the potatoes – try to get all of them with the syrup. Bake for about 40 minutes or so in a 350 oven. Turn them over about halfway through so that you get the glaze all over.
Cranberry Jello Salad
2 – 3 oz. pkgs of raspberry jello
2 c. boiling water
2 c. whole cranberry sauce
20 oz can crushed pineapple
1 c. chopped pecans
Mix together the jello powder and boiling water in pyrex dish and put in the refrigerator to cool. Do not let congeal.
While you are waiting, mix together the cranberry sauce, pineapple, and pecans in a separate bowl.
Once the jello is cool, take it out of the refrigerator and fold in the fruit mixture.
Return to the refrigerator and cover when set.
Crock Pot Macaroni and Cheese
3 c. cooked macaroni
1 tbsp cutter or margarine, melted
3 c. shredded sharp processed cheese
2 c evaporated milk
¼ c. finely chopped green bell pepper
¼ c. chopped onion
1 tsp salt
¼ tsp black pepper
Toss macaroni with butter or margarine.
Add remaining ingredients.
Pour into lightly greased crockpot.
Cover and cook on high 2-3 hours, stirring once or twice.
Pecan Pie
3 eggs, slightly beaten
1 c. light corn syrup
1 c. sugar
2 tbsp butter or margarine
1 tsp vanilla
1 ½ c. pecans
1 unbaked 9 in pastry shell
In large bowl, stir together eggs, syrup, sugar, butter, and vanilla until well blended.
Stir in nuts.
Pour into pastry shell.
Bake at 350 for 50-55 minutes or until knife inserted halfway between center and edge comes out clean.
Cool.
I pray that you all have a wonderful Thanksgiving week!
I would love to hear what you have on your menu.
And, as always, for more menu planning ideas, visit Menu Plan Monday at OrgJunkie.
Miz Helen says
Looks like a great week. Thank you for sharing and have a wonderful Thanksgiving!
Lizzie says
Looks yummy! Came by from Hip Homeschool Hop to say hi!
Heather says
Yum!! Maybe one day I will be brave enough to host Thanksgiving dinner for my family. This year we are going to spend the holiday with my in-laws. We haven’t been there for Thanksgiving the past 3 years since we were living overseas. Now we are only about a 4-5 hour drive from them. This last weekend we had Thanksgiving dinner with my family. We are stationed in my hometown now so that makes spending time with them so much easier!
Coley says
I made the crock pot mac and cheese last year and everyone loved it so I came back looking for the recipe so I can make it again this year. : )
Monica says
That’s great!! This is my go-to mac and cheese recipe.