Ready or not, the holidays are right around the corner. We sure have a lot to be grateful for this year, and we’re looking forward to all of the memories left to be made in 2022. Whether you’re turkey trotting, preparing a meal, or attending a celebration as a guest, we wish you and yours a happy and healthy Thanksgiving!
Cruising into the weekend before Thanksgiving, there are still a few of us that are trying to pin down the last couple menu items for our celebrations. In case some of you are in that same spot, CGMN volunteers Lauren Biegler and Ellyn Oelfke shared some of their holiday staples with us!
Sides
Sweet Potatoes
From the kitchen of Lauren Biegler
Ingredients
6 sweet potatoes (medium sized) 1/4 cup corn starch 1 cup brown sugar 2 cups water 1 cup sugar 1/2 stick butter
Instructions
- Preheat the oven to 350 degrees F.
- Bake sweet potatoes for about 45 minutes to one hour. Let them cool enough to be able to handle. Peel and slice them into a baking dish.
- Put the corn starch, brown sugar, water and sugar in a pot and boil until clear and thick.
- Add half stick of butter to the pot and stir until melted.
- Pour the mixture over the sliced sweet potatoes and heat in the oven until the dish is heated through.
Mashed Potatoes
From the kitchen of Ellyn Oelfke
Ingredients
6 large Idaho potatoes 1 stick or 1/2 cup butter, softened 1 cup sour cream 1/2 cup heavy whipping cream 2 teaspoons garlic powder Salt and pepper, to taste
Instructions
- Peel and large dice potatoes. Place in a large pot and cover with water, ensuring the potatoes are covered by water by about an inch.
- Bring to a boil over medium-high heat. Reduce heat to low and simmer for about 10-15 minutes, or until soft when pressed with a fork. (Time will vary depending on how big your potato chunks are.)
- Drain potatoes once cooked and place in a mixing bowl. With an electric or stand mixer, “mash” until smooth.
- Add softened butter, sour cream, heavy whipping cream, garlic powder, and salt + pepper. Mix until combined. Enjoy!
Scalloped Corn
From the kitchen of Lauren Biegler
Ingredients
1 egg 1/2 cup milk 1 can creamed corn 1 tablespoon minced onion 1 package frozen corn or your own quart bag of frozen sweet corn 1-2 teaspoons sugar 1/2 - 2/3 package salted crackers, crushed
Instructions
- Preheat oven to 350 degrees F.
- Crush 1/2 package of the crackers and 1/4 stick of butter together in a bowl.
- In a separate bowl, combine egg, milk, creamed corn, minced onion, frozen corn, and sugar. Stir until combined.
- Put the mixture into a prepared pan. Add cracker and butter mixture as a topping.
- Bake until set for about 45 minutes or so. Enjoy!
Crack Green Beans
From the kitchen of Ellyn Oelfke
Ingredients
4 cans green beans, drained 5 sliced of bacon, cooked + chopped into pieces 1/4 cup melted butter 2/3 cup brown sugar 4 teaspoons soy sauce 1 1/2 teaspoons garlic powder
Instructions
- Preheat oven to 350 degrees F.
- Place green beans in a 9×13 baking dish.
- Sprinkle chopped bacon over green beans.
- Mix sauce ingredients: melted butter, brown sugar, soy sauce, and garlic powder. Drizzle mixture over the top.
- Bake at 350 degrees for 40 minutes.
Desserts
Frozen Cranberry Salad
From the kitchen of Lauren Biegler
Ingredients
1 can sweetened condensed milk 1 can Ocean Spray whole cranberry sauce 1/4 cup lemon juice 1 20 ounce can drained pineapple 1/2 cup walnuts, chopped (optional) 1 12 ounce container of Cool Whip or alternative whipped topping Mini marshmallows
Instructions
- Fold all of the ingredients together and freeze.
Apple Crisp
From the kitchen of Ellyn Oelfke
Ingredients
Filling ingredients: 6 cups apples, thinly sliced (about 8 apples, I like an even mix of Honeycrisp + McIntosh) 2 tablespoons flour 1/2 cup white sugar 1/4 cup brown sugar 1 teaspoon cinnamon Topping ingredients: 1 cup flour 1/2 cup white sugar 1/2 cup brown sugar 1 1/4 cup old fashioned rolled oats 2/3 cup butter, softened 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F.
- Mix apples with flour, white and brown sugar, and cinnamon. Put in a greased 9×13 pan.
- Mix the topping ingredients together and put on top of the apples in the pan.
- Bake at 350 degrees F for 50-60 minutes, until bubbly. Enjoy!
Pumpkin Bars
From the kitchen of Ellyn Oelfke
Ingredients
15 ounce can pumpkin puree (NOT pumpkin pie filling mix!) 2 eggs 2 cups flour 1 cup white sugar 1/2 cup vegetable oil 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda Frosting ingredients: 8 ounces cream cheese 6 tablespoons butter, softened 2 cups powdered sugar 4 tablespoons milk 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees F. Grease a 11×15.5 inch sheet pan.
- Mix together the pumpkin, egg, oil, sugar and vanilla until just combined. (You can either mix by hand or with an electric mixer.)
- Add flour, cinnamon, nutmeg, salt, baking powder, and baking soda with the wet ingredients and gently mix until incorporated.
- Pour into greased pan and bake for 20 minutes, or until toothpick inserted comes out clean.
- Cool completely, or at least 2 hours. Once cool, combine the cream cheese and butter in a mixing bowl with an electric mixer until smooth.
- Add the powdered sugar, milk, vanilla, mixing until combined. *You may have to slightly alter the amount of sugar and milk to create your desired consistency.
- Spread frosting evenly on top of the bars. Refrigerate until served – enjoy!
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