Cranberry Fluff

We were ready to head out of town the day after Christmas and I had a package of cranberries that needed to be used up.  I just happened across this recipe while browsing some of my "usual" blogs.  I had seen many other versions of this recipe and decided to finally give it a try since I happened to have all the ingredients on hand.  Sadly, I am the only one that tried it.  My husband has never been a fan of anything that reminds him of a jello-y type salad and my boys must have gotten his genes when it comes to that.  I thought it was so so good!  I ate it alongside my Christmas dinner and it was perfect.

This would be a great Thanksgiving side as well, so stash it away for future use :)

Cranberry Fluff


12-ounce package fresh cranberries
1 cup sugar
8-ounce can crushed pineapple, undrained
2 cups mini marshmallows
4 ounces cream cheese, softened
2 cups heavy whipping cream

In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.

Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.

Stir in the marshmallows.

In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.

Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.

Recipe Source:  Mels Kitchen Cafe

2 Crust Lemon Pie

In my hubby's family, this pie is a Thanksgiving tradition...well almost.  The family recipe is a secret, and so I am sharing one that is almost the same, but super delicious as well :)  The cinnamon and sugar on the top is super tasty and the lemon custard is just perfect.  It definitely cuts all the sweet taste you get on your plate when you do the pie sampler plate for dessert like I do.  The tart yummy lemons are super tasty.  Try it...you won't be disappointed!  

2 Crust Lemon Pie


1-1/4 c. sugar (softened)
1/2 stick butter

Mix together until fluffy.  Then add: 

2 T flour
1/2 c. fresh lemon juice
1 tsp. lemon rind
1/2 c. water
1/2 tsp salt
3 beaten eggs (take a little bit of white to brush over top)

Place 2nd crust over top, brush with egg white and cut slits in top. Sprinkle with cinnamon sugar.  Bake at 375 for 30-35 minutes.


Recipe Source:  I can't remember!  I emailed this to myself a few years back and didn't include the link for myself.  

Sausage Stuffing

I love this pic for a couple reasons. 1) It encompasses how our winters are here...frosty.  We never get a lot of snow (at least the 3 winters we have lived here).  It is a lot of gray skies, fog, and frost with a few ice storms mixed in.  2) This stuffing turned out awesome for Thanksgiving.  It reminded me a lot of the one my Grandma makes...minus the sausage.

The flavors were spot-on if you ask me, and after putting a small drizzle of turkey gravy on top...forget about it!  This is definitely a keeper and will be made for years to come!  And yes, I know the appropriate term for this is dressing...but where I come from it's stuffing no matter what.  That is all :)

Sausage Stuffing


Serves 10-12

1 1/2 loaves of sliced white sandwich bread (about 35-40 slices) 
48 oz chicken stock
2 cups diced celery (I like to use the inside stalks first, leaves and all)
1 1/2 TBSP poultry seasoning
1/2 tsp salt  
1 lb breakfast sausage 
1 medium onion, diced
1/2 cup butter

Preheat oven to 300 degrees.  Break bread slices up into bite size pieces.  Place onto two cookie sheets and toast in the oven for about 30-40 minutes.  Check and turn bread every 10 minutes.  You only want it slightly brown, but dry through out.  Cool completely and transfer to a extra large bowl. 

In a large pot add chicken stock, diced celery, poultry seasoning and salt.  Bring to a boil and cook for 20 minutes. 

Meanwhile, in a large pan break up sausage and brown over medium high heat.  Drain onto a paper towel and add to bread.  Using the same pan, melt butter over medium high heat and add in diced onions.  Saute until translucent and slightly browned.  Pour onions and butter over bread and toss together. 

Slowly ladle in seasoned chicken stock and celery over the bread mixture and stir to combine.  Don't add in all the stock at once because you might not need it all.  Just add enough till the bread is completely moist, but not drenched. 

Preheat oven to 350 degrees.  Place stuffing into a 9x13 pan and bake for 40 minutes. 

You can make this ahead.  Once you've placed it in a 9x13, cover well with plastic wrap and place in the refrigerator.  When you are ready to bake it, let it sit on the counter for 30 minutes and bake it for 40-50 minutes at 350 degrees.  



Recipe Source:  My Name Is Snickerdoodle

Cheddar Green Bean Casserole

Sometimes I just don't have time to post a recipe.  I don't have time because it gets gobbled up before a picture can be taken!  That was the case a few years back with this recipe.  My hubby remembered how much he liked this casserole and asked me if I knew where I put the recipe.  At least I remembered that much!  So we made it for our very first Thanksgiving that we hosted at our house.  

Don't get me wrong...I like the recipe that uses cream of (insert your favorite) soup and canned green beans.  This one just has a little more love behind it and tastes phenomenal.  Enjoy!

Cheddar Green Bean Casserole

Topping:
4 slices sandwich bread, each torn into quarters
2 Tbsp. unsalted butter, softened
1/4 tsp. table salt
1/8 tsp. ground black pepper
3 cups canned fried onions (6 oz, about one can)  If the store sells cheddar fried onions then go for it!
1 cup cheddar cheese

Beans and Sauce:
Table salt
2 pounds green beans, ends trimmed, and halved
3 Tbsp. unsalted butter
3 medium garlic cloves, minced or pressed
Ground black pepper
3 Tbsp. all-purpose flour
1.5 cups low-sodium chicken (or vegetable) broth
1.5 cups heavy cream
3 cups cheddar cheese, shredded
2 cups canned fried onions

For the topping: Pulse bread, butter, salt & pepper in a food processor until mixture resembles coarse crumbs. Transfer to large bowl and toss with onions and cheddar; set aside.

Adjust oven rack to middle position and heat oven to 425 degrees.

If you are using fresh green beans, fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 Tbsp. of table salt, and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.  If you are using frozen green beans, just let them thaw and then pat them dry with paper towels.

Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add garlic, 3/4 tsp. salt, and 1/8 tsp. pepper.  Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Reduce heat to medium, add cream, cheddar, and fried onions. Season with salt and pepper to taste.

Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13×9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

Recipe Source:  Life and Kitchen

Pecan Pie Truffles

I'll admit it, I never really even tried a pecan pie up until I was in my early 20s.  I was stuck in my ways; I loved the chocolate, pumpkin, banana cream, etc. kind of pies.  I have since changed my tune.  Every year it is necessary to have pecan pie and derby pie (basically pecan pie with chocolate) at our dinner table.  

I loved the idea of these little bite-size treats that are yummy for Thanksgiving or any other holiday gathering.  Enjoy!

Love pecan pie like I do?  Try one of these...

Traditional Pecan Pie
Pecan Pie Bars
Derby Pie

Pecan Pie Truffles

2 & 1/2 cups pecans, toasted and finely chopped, separated

1 cup graham cracker crumbs

1 cup light brown sugar, packed

1/2 tsp. salt

2 Tbsp. maple syrup

3/8 cup corn syrup

1 & 1/2 tsp. vanilla

16 oz. dipping chocolate {I use Candiquik}

In a medium bowl, combine together 2 & 1/4 cup pecans, graham cracker crumbs, brown sugar and salt.

Add maple syrup, corn syrup and vanilla and mix thoroughly.

Refrigerate mixture for 15 minutes.

Line a cookie sheet with wax paper.  Roll mixture into 1 inch balls and place on wax paper; let truffles refrigerate for 30 minutes.

Melt the dipping chocolate according to package directions.

Coat the truffles with chocolate and return back to wax paper.  Sprinkle some pecans on top of the truffles before the chocolate hardens.  Once chocolate hardens, serve and enjoy.

Recipe Source:  High Heels and Grills

Happy November!

Cornbread Sausage Stuffing

I was thinking about Thanksgiving the other day and realized I had never made my own stuffing (dressing to those of you that are purists ;)  So I thought it was time to do it...and I did.  Verdict...I can do this, it is easy!  It turned out moist and wonderful, and I will not be afraid to tackle this simple side dish again and again, and not only at Thanksgiving time.  

I loved the combination of sausage and apples, the stuffing we usually eat for the big day is void of any meat (which I love...don't get me wrong!), but this was super yummy for a change.  Enjoy!

Cornbread Sausage Stuffing

1 pound mild pork breakfast sausage
1 tablespoon butter
3/4 cup celery, diced
3/4 cup Granny Smith apple, diced (optional)
3/4 cup onion, diced
1 garlic clove, minced
2 teaspoons dried sage
1 teaspoon dried thyme
Salt and pepper, to taste
8 cups cornbread cubes (be sure to use a savory cornbread)
1 cup chicken or veggie broth
2 eggs

Preheat oven to 375°.

In a large skillet over medium heat, brown the breakfast sausage until cooked through and crumbly. Remove from pan using a slotted spoon and transfer to a plate covered in paper towels to drain. Leave remaining grease in skillet.

Melt butter in skillet.  Add celery, onion and garlic and cook until softened, about 4 minutes.
Add in sausage, sage, thyme, salt and pepper.  Cook for 2-3 more minutes. Remove from heat.
In a large bowl, combine sausage mixture and cornbread cubes until well-mixed.

In a small bowl, whisk together the broth and eggs.  Pour the broth/egg mixture over the sausage/cornbread mixture and stir until cornbread has absorbed most of the liquid.  Pour into a greased baking dish and bake for 30-40 minutes, or until top is browned and crunchy.

Recipe Source:  Back To Her Roots

Minnie's Chocolate Pie

Tell me one woman on the planet that did not enjoy The Help  (the book or movie)!  I came across this recipe for Minnie's chocolate pie not long after I saw the movie for the first time and knew it needed to be placed on my menu...unfortunately that was 2 years ago and I am just giving it a try! 

This pie is perfect for a Sunday meal or would be great on a holiday dinner table.  Lets be honest, this kind of pie is a kid's dream!  I never wanted an apple or cherry pie when I was young...I wanted the chocolate :) 

This pie is fudgy and gets a nice little crust on the top like a brownie.  So yummy, and has the approval of my 5-year old for Thanksgiving.  Enjoy!

Minnie's Chocolate Pie

1 packaged pie dough crust, such as Pillsbury
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving

Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

* The chocolate pie can be refrigerated overnight.

Recipe Source: Food and Wine Magazine

Old Fashioned Peanut Butter Pie

Next up, my first try at a pie for Thanksgiving! This old-fashioned pie turned out delicious with it's 4 layers of goodness...peanut butter, vanilla custard, meringue, and more peanut butter crumble on top. So if you like to switch things up on Thanksgiving, give this one a try :)

I actually just watched an episode of Diners, Drive-ins, and Dives that featured an Amish restaurant that made a pie that looked exactly like this one....and they said it was their most popular seller!

Old Fashioned Peanut Butter Pie 

1 - store bought 9 inch deep dish pie crust

1 - cup confectioners sugar

1/2 - cup peanut butter (creamy or crunchy)

3 - large egg yolks (reserve whites for meringue)

2 - cups milk

2/3 - cups sugar + 1/4 cup, separated

1 - teaspoon vanilla extract

dash of salt 

4 - tablespoon cornstarch

Preheat oven to 325 degrees. Bake the pie crust according to package directions and let cool. Place the confectioners sugar and peanut butter in a small bowl and cut together with a dinner fork until mixture is crumbly.

Place half of the peanut butter mixture in the baked pie crust (reserving the remainder).  In a large saucepan,  stir together the egg yolks, milk, 2/3 cup sugar, vanilla, salt and cornstarch. Cook over med-low heat, stirring constantly until thick, 4 - 5 minutes. Pour the cooked custard into the pie shell. 

Make the meringue, in a large clean bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Spread the meringue on top of the custard making sure to seal the edges all the way around.

Sprinkle the remaining peanut butter crumbles on top of the meringue. Bake until lightly browned 30 minutes. Refrigerate several hours uncovered to let the pie set up. Pie will keep 3 days stored covered in the refrigerator.

Servings: 6-8

Recipe Source:  Mommy's Kitchen

britni

Pecan Pie Bars

Alright, lets be honest...I have not forgotten about my little blog.  Somewhere between church obligations, traveling, too much time spent in the car going from here to there, making food, and holiday shopping, my blogging has been put on the back-burner.  But I have not given up!  

I was in charge of some dessert for my husband's Thanksgiving potluck at work a few weeks ago, and thought these bars would go a bit further than a pie.  The shortbread crust was yummy, and the topping was just as to be expected...gooey and nutty, just like I like it :)  They were all gobbled up, and that's usually a good indicator to me how good a recipe is.  Enjoy!

Pecan Pie Bars


For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Recipe Source:  Just A Taste

Eggnog Pie

Here is a post I shared over at Kiki Creates last week.  Click the button to see lots of fun ideas for the holidays!

The best part of Thanksgiving is the desserts, in my opinion.  I love me  good pumpkin, pecan, or apple pie...but today I have something new for you in case you are wanting to switch things up a bit!  I was looking for a pie that used up one of my husband's holiday favorites...eggnog, and ran across this recipe.  I knew he'd love it right away!  I had good intentions of making my own crust for this pie, but my time constraints on Sunday forced me to bust out the store bought version.  It was still great, and I can't wait to try it with a homemade pie crust!  

The eggnog flavor is subtle, if you ask me.  It's a sure crowd pleaser, and is super simple!

Eggnog Pie

2 cups eggnog

1 cup milk

1 package (4.6 ounces) cook-and-serve vanilla pudding mix

1 tablespoon rum or 1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 pastry shell (9 inches), baked

Whipped topping and additional ground nutmeg, optional

In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired. 

Recipe Source:  Taste of Home

Enjoy!

24 Hour Pea Salad

I loved Thanksgiving this year...we were with some wonderful members of our ward and had some yummy food.  It is fun to have Thanksgiving with different people every year because everyone brings their own traditions to the table (literally), and they are always so yummy! 

We are blessed to be surrounded by so many wonderful people that we can spend such occasions with, when our families are 2,000 miles away!

This salad is one that my hubby's family always has at Thanksgiving, and it is really yummy.  The peas are my favorites part :)  The best part about this recipe is that you truly do make it 24 hours in advance, so it can save you time on the big day for other things.

24 Hour Pea Salad


1 head iceberg lettuce, chopped
1 green pepper, chopped
1 package frozen peas, thawed (but not cooked)
celery, sliced thin (I used about 6 stalks)
1 bunch green onions, thinly sliced


Layer all ingredients (in order) in a 9x13 inch pan.  Sprinkle some salt and pepper over the top.  


Then, mix:


1-1/4 c. mayo
1-1/4 c. sour cream


Spread mixture over the top of salad, sealing all the edges so air doesn't get in.  


Sprinkle with:


cheddar cheese (about 1 to 1 1/2 c. shredded)
bacon crumbles (I cooked up about 6 slices and crumbled them on top)


Cover and refrigerate for 24 hours before serving.  Enjoy :)


Recipe Source:  Rick, my Father-in-law

Traditional Pecan Pie

Every year since my hubby has gotten home from his mission, we have made it a tradition to make Derby Pie, which is a slightly more chocolatey pecan pie.  I really hadn't ever just made a traditional pie.  Well, yesterday was the day!  The hubby said this was the best pecan pie he had ever had, and it was quite delectable :)  You can check the sites below for awesome step by step instructions, if you'd like.


Traditional Pecan Pie


1 whole Unbaked Pie Crust 
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans


First, whip up your pie crust using "Sylvia's Perfect Pie Crust" (see below) or make your own favorite crust.


Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.


Pour chopped pecans in the bottom of the unbaked pie shell.


Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.


NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!


Allow to cool for several hours or overnight. Serve in thin slivers.

Recipe Source:  The Pioneer Woman

Sylvia's Perfect Pie Crust

1-1/2 cup Crisco (vegetable Shortening)

3 cups All-purpose Flour

1 whole Egg

5 Tablespoons Cold Water

1 Tablespoon White Vinegar

1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Recipe Source:The Pioneer Woman

Apple Pomegranate Salad

Last year Thanksgiving was spent with my aunt and uncle down in the Carolinas, and my aunt made a salad very similar to this.  It was very good, but for whatever reason I forgot about it until I saw this recipe extremely similar to it.  I knew I had to try it again!  

Apparently it is a very traditional dish on many Thanksgiving tables, who knew!?  It is a light salad and doesn't make you feel like going into a food coma after eating it.  That would be the turkey's job :)

Apple Pomegranate Salad

1 large Pomegranates 

1 Jonathan, Gala or Jonagold Apple 

1/2 Cup Heavy Cream

3 Tbsp. Sugar 

1 tsp. vanilla 

1/4 to 1/2 cup Roasted Pecans

Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate inside out and let the seeds fall into the bowl. Remove all seeds and place them into bowl. Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates. Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples, sprinkle with pecans. You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.


Recipe Source: Good Things Utah

Pumpkin Chip Cream Pie

Go on over to Kiki Creates today to see me share some twists on traditional Thanksgiving pies!

Bring on the holiday!  I am so excited to celebrate Thanksgiving with some wonderful families from our ward.  When you are thousands of miles from family, it is always comforting to be able to feel "at home" with friends.    Today I'd like to share with you a yummy pie I came across recently that gives a good twist to a traditional pumpkin pie.  It reminded me of a chocolate cream pie, just pumpkin.  It would be great for someone that doesn't quite like the overwhelming flavor of traditional pumpkin pie.  The little bits of chocolate in it are a nice surprise as well :)

Pumpkin Chip Cream Pie

3/4 cup cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix 

2/3 cup miniature semisweet chocolate chips 

1/2 cup canned pumpkin 

3/4 teaspoon pumpkin pie spice 

1 carton (8 ounces) frozen whipped topping, thawed, divided 1 graham cracker crust (9 inches)

Slivered almonds and chocolate curls, optional

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

Recipe Source:  Taste of Home

Sweet Potato Casserole

Oh Thanksgiving....gotta love it!  This year we spent our holiday in the South with some fabulous family.  Being in the South we had our first sweet potato casserole, and it was so great!  It tasted almost like pumpkin pie...definitely a good twist on yams at Thanksgiving time.  Is it figure friendly...no!  That's why Thanksgiving only comes once a year :)  I highly reccomend this.  My picture is awful, I took it after the fact.

6-8 sweet potatoes, baked and peeled
1 can sweetened condensed milk
1 c. brown sugar
2 sticks melted butter
1-2 tsp cinnamon
2 eggs
chopped pecans (optional)
mini marshmallows (optional)

Mix all ingredients.  Top with chopped pecans if desired.  Bake at 350 degrees for 40-45 minutres.  Top with marshmallows (if desired) and broil until brown.

Wonderful Mashed Potatoes

I am a SUCKER for potatoes and gravy...if I were on death row, I believe they would be on my final menu!  The sure sign you have some good mashed taters is that they taste wonderful WITHOUT gravy.  These were just that.  So obviously for Thanksgiving potatoes are one of my top priorities...even over the turkey ;)  

Wonderful Mashed Potatoes 

3 lbs. potatoes, peeled and quartered
1/4 lb. butter
1/2-1 c. milk
1/2 c. sour cream
2 tsp. salt (I like garlic salt)
1/2 tsp. ground pepper

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender. Meanwhile heat the butter and milk in small sauce pan (or in microwave). Drain potatoes. While still hot, place the potatoes in a big bowl. Slowly add the milk and butter mixture, sour cream, salt, and pepper. Mix until the potatoes are mashed but not completely smooth.

Recipe Source:  Sister's Cafe