I have always loved Thanksgiving. Of course, I love the food. Turkey and dressing is one of my favorite foods. I guess the time of year also has something to do with my love of this holiday. The people who sit around the table with me make it a pretty great day as well. Another reason still that it is my favorite is that it is the beginning of the holiday season. So many reasons to love Thanksgiving, it’s hard to pick just one. Along those lines, so many reasons to love Thanksgiving dinner and I am about to give you a few more. This a roundup of my favorite Thanksgiving recipes…some I have posted before and some are brand new. I think there is something to please everyone here. It’s a few days early, but as we move into our month of counting our blessings, I want you to know that having the opportunity to share my stories, some recipes, laughter and tears with y’all is one of the blessings I will count. Thank you for continued support, encouragement and cooking and learning right along with me, in the kitchen and in life. Much love and many blessings…~AMB

Scrumptious sides | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2014/04/30/scrumptious-sides/

Cream cheese corn recipe | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2013/05/26/cream-cheese-corn-recipe/

Momee’s cornbread dressing | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2013/11/24/momees-cornbread-dressing/

Chocolate Bourbon Pecan Pie | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2013/11/11/chocolate-bourbon-pecan-pie/

Pea and asparagus casserole and coming home | cajunmamacookin’s Blog
https://cajunmamacookinblog.com/2014/03/09/pea-and-asparagus-casserole/

Corn Pudding

Corn pudding

Makes about 8-10 servings

stuff you need

1 box Jiffy corn muffin mix
1 can cream style corn
1 can whole kernel corn, drained
3/4 cup sour cream
1 stick mostly melted butter

what to do with the stuff~

Butter a 9 x 13 baking dish well. Preheat oven to 400 degrees. Stir together all ingredients and pour into buttered dish. Bake for 40-50 minutes or until completely set in the middle.

if food is a religion, can I get an amen?

Mini green bean casseroles
Serves 16

Stuff you need~

2 cans jumbo home style biscuits (16 in all)
2 cans cut green beans, drained
1/2 cup milk
1 can cream of mushroom soup
1 1/2 cups shredded cheddar cheese
1 1/3 cups french fried onions (about a can)

What to do with the stuff~

Spray a muffin tin with cooking spray. Preheat oven to 350 degrees. Roll out each biscuit to 4 inch circles (I just kind of gently stretched mine out). Press a biscuit into each muffin cup.
Mix together drained green beans, milk, soup, 2/3 cup of the French fried onions, and 1 cup of the cheese in a large mixing bowl.
Spoon equally divided amounts of the green bean mixture into each biscuit cup.
Bake for 20 minutes or until biscuits are golden browned. Sprinkle remaining cheese and French fried onions over each cup. Return to oven for about 5 minutes or until the cheese is melted. Let cool on wire rack for 5 minutes or so.

fun, different and so delicious!

Sweet potato soufflé
(A Trisha Yearwood recipe)
Serves 8

stuff you need~

For soufflé

5 medium sweet potatoes
2 large eggs
1 cup sugar
1/2 cup (1 stick) butter, slightly softened (at room temperature)
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt

Topping

1 cup finely chopped pecans
1 cup brown sugar
1/3 cup all purpose flour
1/4 cup (1/2 stick) butter, softened

what to do with the stuff~

Preheat oven to 400 degrees. Butter a 2 1/2 quart baking dish.
On a foil covered baking sheet, bake the sweet potatoes for 1 hour or until they are soft. Allow them to cool. Peel and add the potato flesh to a large mixing bowl and mash until smooth. Add the remaining soufflé ingredients and using a electric mixer or standing mixed until combined well. Spoon the mixture into your prepared baking dish.

For the topping–in a medium bowl, stir together all ingredients until they are mixed well together. Spoon several large dollops of topping over the sweet potatoes (see photo). Bake for 30 minutes or until the the topping is slightly browned. Let stand 5 minutes before 5 minutes.

I ❤️ sweet potatoes

so true.