I love Thanksgiving and all of the food that goes along with the special day! Tonight I am getting my grocery list started and thought I would pass along some of my favorite recipes...
Here is the recipe for the Sweet Potato Casserole-taken from the Congressional Club Cookbook
3 cups sweet potatoes
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon of vanilla
1/3 cup milk
1/3 cup melted butter
1 cup of brown sugar
1/2 cup flour
1 cup chopped pecans
Boil potatoes until tender, then peel and mash ( i would often just use canned)
Mix in sugar, butter, eggs, vanilla and milk. Pour into 9X13 baking dish.
For topping, melt the butter and mix in remaining ingredients. Sprinkle on top of potato mixture. Bake at 350 for 25-30 minutes.
And here is Brad's Aunt Cheryl's recipe for the cranberry jello:
Aunt Cheryl's Wine Cranberry Mold
1 lg. pkg. sugar free raspberry jello
2 C. boiling water
16 oz. can whole cranberries
8 oz. crushed pineapple
3/4 cup good quality port wine or tawny port
1/4 C. chopped pecans
Dissolve jello in boiling water. Stir in cranberries, undrained pineapple and the wine. Chill until partially set. Fold in nuts. Pour into 6 1/2 C. mold and chill until firm (make day before).
And Chocolate-Pecan Pie
1/2 (15 ounce) package of refrigerated pie crust (or make from scratch)
1 1/2 cups chopped pecans
1 cup chocolate chips
1/2 cup sugar
1/2 cup brown sugar
1 cup dark corn syrup
1/4 cup bourbon
4 large eggs
2 teaspoons cornmeal
1/2 teaspoon of salt
2 teaspoon of vanilla extract
Fit piecrust into 9 inch pie-plate
Sprinkle chopped pecans and chocolate chips evenly on piecrust- set aside.
Combine sugars, corn syrup and bourbon in a large saucepan, bring to a boil over medium heat. Cook 3 minutes, stirring constantly.
Whisk together eggs and remaining ingredients. Gradually stir about 1/4 of the hot mixture into the egg mixture; add to remaining hot mixture, stirring constantly. Pour filling into piecrust. Bake at 325 for 55 minutes.
Taken from Southern Living
HAPPY COOKING AND EATING! :)