Sweet Potato Crunch

This is similar to a soufflé.  If you serve it with whipped cream, it could be a desert! (And we've done that!) The crunch topping is great, but I usually only put it on half.  I put marshmallows on the other half in the last 15 minutes of baking- that way everyone gets what they like.

• 2 eggs
• 1/2 cup evaporated milk
• 3/4 cup sugar
• 1/4 cup butter
• 1 tsp vanilla
• 1 can (28oz) sweet potatoes
• cinnamon and nutmeg to taste

Topping-

• 1 cup brown sugar
• 1/2 cup butter, melted
• 1/2 cup self rising flour
• 1 cup chopped pecans

Mix eggs, milk, sugar, butter, vanilla and mashed sweet potatoes.  Pour into a well buttered baking dish.
Mix all topping ingredients together and crumble on top of sweet potato mixture.
Bake at 350 for 30-45 minutes.
(If you use marshmallows instead of topping, put them on for the last 15 minutes of baking.)

Brussels Sprouts/Cauliflower Bake

This is my favorite Thanksgiving dish of all! With all that yummy sauce, you won't even know you're eating a vegetable! Incredible delicious! (adapted from Williams Sonoma)


Gratin-

• 1 tbsp unsalted butter
• salt
• 1 lb raw, fresh brussels sprouts, cut length wise
• 1 lb raw, fresh cauliflower, cut into bite sized pieces
• 2 tbsp flour
• 8oz gruyere (or swiss), shredded
• 1/2 oz parmesan, grated
• 3/4 tsp pepper
• 1 cup heavy
• 8oz caramelized shallots   (You can use this recipe or buy them from Williams Sonoma)

Topping- (this recipes makes too much, in my opinion. Only use a light layer and discard the rest.  You could easily half this.)

• 1 cup bread crumbs
• 3 tbsp butter, melted
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp minced parsley 

Heat oven to 375
Mix topping ingredients and set aside.
Grease 12 inch pan with butter.
Bring salted water to a boil in a pot and add veggies. Boil 5-7 minutes.  Drain, dunk in ice water, drain and pat dry.
In a bowl  mix flour, cheeses, 2 tsp salt, and 3/4 tsp pepper.
Stir in cream, veggies and caramelized shallots.
Top with crumbs. Bake 35 minutes until golden brown.  Let rest 15 minutes.

Blueberry French Toast Casserole

• 1 loaf sliced stale white bread, crusts removed
• 2 pkgs (16 oz) cream cheese
• 1 cup thawed, frozen blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup

Grease a 13x9 baking dish.  Cut bread into 1 inch cubes. Put half of the bread into the baking dish.  Cut cream cheese into 1 inch cubes and place on top of bread cubes.  Top with blueberries and remaining bread cubes.
Beat eggs in a large bowl.  Whisk in milk and syrup.  Pour over bread.  Cover and chill 8 hours or over night.
Remove pan from refrigerator 30 min before baking.  Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake 25-30 minutes more until golden and center is set.

Blueberry Sauce:

• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 2 cups blueberries
• 1 tbsp butter

In a sauce pan combine sugar and cornstarch.  Add water.  Bring to a boil for 30 minutes over medium.  Stir constantly. Stir in blueberries, reduce heat.  Simmer 8-10 minutes or until blueberries burst.  Stir in butter until melted.  Serve over french toast.

Cheesy Potato Casserole

• 20 oz diced hashbrowns
• 10.75 oz can cream of chicken soup
• 2 cups shredded cheddar cheese
• 3/4 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup melted butter
• 1 1/2 cups cornflakes, coarsely crushed
• 2 tbsp melted butter

Heat oven to 350 degrees.  Spray a 2 quart casserols dish.  Combine first 6 ingredients, pour into dish.  
In a small bowl combine last 2 ingredients and spread over potato mixture.  Bake 45 minutes. 

Ritzy Chicken

• 4 chicken breasts
• 2 cans cream of chicken soup
• 1/2 cup sour cream
• 1 small jar pimento (optional)
• 3 tbsp poppy seeds (optional)
• 2 rolls Ritz Crackers, crushed
• 1 stick margarine or butter

Cut chicken into bite size pieces and cook through in a skillet.  (Do not add salt to the chicken)
Once chicken is cooked, mix chicken, soup, sour cream, pimento, 1 tbsp poppy seeds and 1 roll of the crushed crackers.  Spoon mixture into a 13x9 pan.
Mix remaining roll of crushed crackers with 2 tbsp poppy seeds and melted butter.  Sprinkle mixture over chicken.  Bake at 350 for 40 minutes.