THANKS for GIVING Some Delicious Recipes

Being a college student and trying to prepare a dish for Thanksgiving seems to be very oxymoronic. Take me for example, I will be in class right up until I get in the car to embark on a twelve hour drive back home to Atlanta, GA, where I will get home right in time to go to sleep and wake up for Thanksgiving day!

I am not one who likes to leave things until the last minute, but this situation leaves me no other choice, so I like to have easy, yet delicious, recipes on deck that I can throw together right when I get home to bring to my big family gathering. No one has to know that It took fifteen minutes to prepare! (that can be our little secret)

I’m going to give my fellow Shady Groovers some insight into my two favorite recipes: sweet potato pie and cranberry sauce. I hope y’all enjoy and have a happy Thanksgiving! Don’t forget to appreciate the time you have off to spend with your family and friends!

Sweet Potato Pie (from the Food Network chef Trisha Yearwood)

Ingredients:

-1.5 cups canned sweet potatoes

-3/4 cup of sugar

-2 large eggs

-4 tbsp butter, softened

-1/4 cup of milk

-1 tsp vanilla extract

-1/4 tsp ground cinnamon

-a pinch of salt

-1 9-inch pie shell (unbaked)

Directions:

-Preheat the oven to 300 degrees F.

-In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.

-Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

Cranberry Sauce (from the Food Network Magazine)

Ingredients:

-12 oz bag of fresh/frozen cranberries

-1 orange or lemon zest

-Sugar

Directions:

-Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.

-Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

-Increase the heat to medium and cook until the cranberries burst, about 12 minutes.

-Reduce the heat to low and stir in the reserved cranberries.

-Add sugar, salt and pepper to taste and cool to room temperature before serving.

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