Thanksgiving Recipes

Thanksgiving to me means family & food. Lots of food. And some of the best recipes come from my mom. Luckily, she shares them with me & then I post them here {so I remember & you can enjoy them too}.

Easy Hash Brown Casserole is a family favorite. It’s a wonderful way to start out a Thanksgiving brunch; serving it with eggs or omelets. But we most often have it as a side dish with our main afternoon meal. And then fight over the leftovers {if there are any} the next day.

Hash Brown Casserole ingredients

2 lb shredded hash browns, slightly thawed
2 c shredded Swiss cheese
1 stick Country Crock, melted
1 pint heavy cream
1/2 tsp Lawry’s seasoning salt
1/2 tsp pepper

Mix all ingredients together in a 9×13 baking dish.

Mixed & ready to bake.

Preheat oven to 375. Bake for hour & a half hours. Enjoy!

Easy Hash Brown Casserole

{Half of my family dips this in ketchup, the other half thinks we’re weird.}

Honey Ginger Carrots are also a Thanksgiving & really all fall & winter staple around our house. There are many variations, but this is my favorite way to fix them.

1 lb package of baby carrots
1 tablespoon Country Crock spread
1 tablespoon brown sugar
1 tablespoon honey
1 /4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a pot on the stove on medium. Add equal parts water & orange juice if you’re feeling fancy to cover carrots. Cook until tender. Enjoy!

These ingredient amounts for the carrots serves four. Feel free to double or triple for the size of your crowd!

Yay for Thanksgiving recipes. I’ll be sure to share more when our other dishes are finalized for our Thanksgiving menu.

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Crockpot Mac n Cheese

Husband’s sister was up last week taking care of the babies (thank you F!). She had made her crockpot mac n cheese for us when she was here visiting earlier in the summer. Lucky for me {& you}, she gave me the recipe this time. I was able to get a minute or 10 yesterday & throw this together. Perfect with frozen chicken tenders & canned lima beans. {hey, I have twin babies & I cooked!!}

16oz box of macaroni {cooked & drained}
1 can evaporated milk
2 eggs {beaten}
1/4 c butter
2 c milk
2 tsp cooking oil
salt & pepper to taste

3 c shredded cheddar cheese

Spray crockpot with Pam. Combine first 8 ingredients {I used used the same pot the noodles had cooked in}.

Pour mixture in crockpot. Sprinkle cheese on top.

say it with me, cheeeeese!!!

Cover & cook on low for 2 1/2 to 3 hours.

Stir before serving. This makes a lot, so enjoy for a cook out or pot luck or just your family!

T Marzetti’s Simply Dressed

You can tell form the photo above that these are simply gorgeous dressings. Each one is made with all natural, fresh ingredients~ like you can look at the ingredients section & you can actually read & know what they are! There are no MSGs, trans fats, preservatives or artificial flavors. For my celiac friends, all these dressings are gluten free.

I really had a hard time choosing which one I wanted to try. I walked into the store hungry {always my down fall} & was happily overwhelmed by all the lovely Simply Dressed choices. I couldn’t narrow it down between the Strawberry Poppyseed & the Pomegrante. All the Simply Dressed were on sale last week at my local grocery store & I had the free coupon {thanks Marzetti}, so I brought both home with me.

According to my how-to-grow-big-healthy triplets book, I’m supposed to eat at least five servings of veggies now. I have a hard time getting there. Fruit though, I love! So I thought with both of these dressing options, I could fruit & veggie up salads. I’m trying to incorporate more salads at lunch, as sides with dinner or evening snacks. Because really, doesn’t a good salad dressing make you want salad more than a boring one?!

Sunday night, I took basic bag salad, added fresh mushrooms, sliced red pepper, strawberries, candied pecans & croutons & topped it with the Strawberry Poppyseed dressing. If I’d had some feta or Parmesan cheese to toss in the salad, it would have been divine, but it was a pretty amazing salad as is.

Love a super cold dressing on top of a pretty salad.

The dressing flavor is the perfect mix of tangy & sweet. Not too heavy. Not too light. Perfectly complimented the strawberries in my salad & the poppy seeds so yummy. The dressing showed up perfectly in my bowl without being overwhelming or MIA.

Of course this pregnant chick chose the dressings that stood out most to me but kinda sorta not my husband’s favorites. I think he’d have rather I’d brought home the Ranch or Blue Cheese. I think he’d have liked the Greek Feta or Caesar too. Next grocery store run I’ll try one of those as these Simply Dressed really are my new favorites.

I think the Champagne dressing would be a great way to spice up a sandwich wrap. I’d love to try the Feta one for dipping carrots. I think the Ginger one would make a great chicken marinade. What other ideas or ways do you incorporate salad dressings or Simply Dressed dressings in your meal plans?

You can read more about the other choices as well as pick up some recipe ideas on the Marzetti Simply Dressed site. You can find them in the refrigerated produce section of your local store.

I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Simply Dressed review. They provided me with product to test myself and compensation for my time. However, my opinions are entirely my own.

Sweet Carrots

Even though there were twelve of us tailgating Saturday, we still ended up with some leftovers, especially veggies. Jessica had brought a great veggie tray from Costco & I ended up with the extra cauliflower, broccoli & carrots. Mom came up with the idea of husband & I’s Sunday dinner being baked fish & the leftover veggies. I steamed the cauliflower & broccoli together in the microwave for 4 minutes then topped with shredded cheddar & Parmesan cheese. The panko breaded tilapia came frozen in a box but was delicious.

As for the carrots, I was a little stumped. Thank goodness for Mom again & her recipe knowledge. Over the phone Sunday night she gave me this recipe from an unknown source. I’m posting so I’ll remember to make it again!


approximately 1 pound baby carrots, boiled with enough water to cover & a little salt for about 20 minutes
1 tbsp butter
1/4 tsp nutmeg
1/2 to 1 tbsp honey
1/2 to 1 tbsp brown sugar

After the carrots are cooked & the water drained off, add in the butter, nutmeg, honey & brown sugar. Stir & enjoy! Mom says you can use a little more of the honey & brown sugar or even half OJ & half water to boil if you’re feeling adventurous.

Sweet Potato Fries

Thanks to The Pursuit of Happiness, I found this recipe for spicy sweet potato fries today in my google reader box. It came in perfect time because we had three sweet potatoes (thanks to Alethea!) that needed to be eaten. Hopefully they will go great with the chicken casserole we’re having tonight (I’ll blog about that in a minute). She didn’t list exact amounts which yall know makes me nervous, but I’m feeling brave! I’ll list what I did/use. Feel free to check out Lisa’s post to see exactly what she did.

photo before & after cooking. the before photo includes all the ingredients used. {ignore our ugly hand-me-down toaster oven please.}

Spicy Sweet Potato Fries
sweet potatoes (I had two small sweet potatoes & one skinny purple sweet potato)
extra virgin olive oil
garlic salt
ground white pepper
ground (cayenne) roasted red pepper

Wash & thinly slice potatoes.
Pour potato strips into a large bowl. Lightly coat with olive oil.
Mix spices in a small bowl. Lightly dust strips. {To do this I poured it over the potatoes & then shook up the bowl.}
Line baking sheet with foil & spread potatoes onto pan.
Bake for 15-20 minutes or until soft & golden brown.