A Taste of Thanksgiving You Won’t Want to Miss {Family Recipes from the BMB Team}

By
Shana M
-
0

Thanksgiving recipes - the culmination of months of preparing our hearts with gratitude and our homes with pumpkins.

It’s just around the corner . . . can you taste it?

Ahhhhh. Fall is my favorite season of the year. Call me BASIC, but I love everything pumpkin spice and everything (and everyone!) nice. Is it just me, or does the increased number of pies being baked make people a little more sugary sweet as well?? Hmmm. With Fall comes the season of thanksgiving, and the season of thanksgiving brings . . . well, Thanksgiving!!! Just the thought of this fast holiday approaching has every taste bud in my mouth watering. You too? I know. Just wait . . . you are going to love what comes next. 

When friends pull together, Thanksgiving meal magic happens.

I am always looking for THE fabulous recipe of the season to wow my Thanksgiving table and guests. In the past, I have turned to magazines, foodies, Martha, and well, Southern Living, of course. I must say, I have cooked some pretty incredible dishes . . . and some pretty not-so-incredible ones, too. But what I have found that trumps all, are the down-home, made-for-decades, mouth-watering, begged-for-yearly, and taste-tested-by-all family Thanksgiving recipes that have been passed down from generation to generation. That is the magic I have for you today. Some of my fellow friends and moms have come together and turned to their deep laden family traditions to allow me to bring to you their favorite dishes of the season. This could be, quite possibly, the beginning of your new family Thanksgiving traditions, as well. 

Side dishes that will make you slap yo’ mama (hypothetically, of course!)

We all have our favorite Turkey traditions, so we’ll skip the ole’ bird for now. Let’s start with the money dishes. You know, the ones that your family won’t be able to get enough of and you will later catch them sneaking back into the fridge once dinner is over just to get another bite . . . you with me?

GREEN BEAN CASSEROLE

Submitted by Julie T.

(It’s not the traditional take . . . it has a twist, and you’re going to LOVE it! Hint: not a can of cream of mushroom soup or french fried onions called for!!) 

You’ll Need:
  • 1 Tbsp. butter
  • 2 tsp. flour
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. sugar
  • 1 tsp. grated onion
  • 1 pint sour cream
  • 1/2 cup Swiss cheese, grated
  • Ritz crackers
  • 2 cans whole Del Monte green beans
Directions:
1. Melt butter in medium saucepan.
2. Stir in flour, salt, pepper, sugar, and onion.
3. Add sour cream and stir until thickened.
4. Stir in cheese until melted.
5. Place beans in 1 1/2 quart baking dish, and top with cheese sauce.
6. Sprinkle with cracker crumbs and drizzle with butter.
7. Bake at 400º for 20-30 minutes.

SWEET POTATO CASSEROLE

Submitted by Jenny Y.

(You are soooo going to want to wear some elastic pants . . . no, seriously. Just go ahead and put them on. *Drooling*)

You’ll Need:
  • 4 large sweet potatoes, bakedThanksgiving recipes - sweet potato casserole. Put on the stretchy pants!
  • 1 cup half-and-half
  • 3/4 cup packed brown sugar
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 2 large eggs
For the Topping:
  • 1 1/2 cups miniature marshmallows
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 tsp. salt
  • 2 tbsp. chilled butter, cut into small pieces
  • 1/2 cup chopped pecans, toasted
Directions:
Bake potatoes at 450º for 1 hour or until very soft.
Preheat oven to 375º.
 
Combine peeled potatoes, half-and-half, 3/4 cup brown sugar, 1 tsp. salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs, and beat well. (Mixture will be thin.) Scrape mixture into 9×13-inch baker.
 
For topping, sprinkle top of casserole with miniature marshmallows. Combine flour, 1/3 cup sugar, and 1/4 tsp. salt in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Stir in toasted pecans, and sprinkle topping over marshmallows.
 
Bake for 30 minutes.

PAPA’S DRESSING

Submitted by Rebekah V.

(Make note: This is NOT stuffing. It is dressing, it is flat and cut into squares . . . therefore, two requirements: a knife and pure amazement.) 
 
You’ll Need:
  • 5 cups crumbled biscuit crumbs (Papa always bought a dozen at Hardee’s the day before Thanksgiving to use the next day)
  • 3 cups chicken or turkey broth
  • 1/2 tsp. black pepper
  • 1 1/2 Tbsp. sage (he used 2 1/2, but I just don’t love sage as much as he did)
  • 1/2 tsp. baking powder
  • 1 egg
Directions:
Mix biscuit crumbs, black pepper, sage, and baking powder well. Add egg and broth; mix well. Pour into a 9×13-inch metal pan that has been sprayed with cooking spray. Bake at 450º for 30 minutes.

RICE CASSEROLE

Submitted by Julie T.

(It’s on the down low that this is a family favorite OF YEARS . . . at least 30 of which she knows — no kidding . . . and oh, so simple!!)

You’ll Need:

  • 1 1/2 cups rice (2 bags boil in bag)
  • 1 stick butter
  • 8 oz. sharp cheddar cheese, grated
  • 2 cans cream of mushroom soup
  • 1 pkg of slivered almonds

Directions: 
1. Cook rice according to directions.
2. Add melted butter and cheese to cooked rice, and mix in soup.
3. Pour into sprayed baking dish.
4. Top with almonds.
5. Bake at 350º for 30 minutes.

BROCCOLI SALAD

Submitted by Jacklyn M.

(Another SUPER SIMPLE recipe that will have your kids- – and family — begging for more . . . promise!)
 
You’ll Need:
  • 1 bunch of broccoli
  • 8 slices of bacon
  • 1/2 cup dried cherries
  • 1/2 red onion sliced into rings
Dressing:
  • 1/4 cup sugar
  • 1/2 cup mayo
  • 1 Tbsp. vinegar 
Directions:
1. Cut broccoli into bite-sized florets.
2. Cook bacon and chop into bite-sized pieces.
3. Mix together ingredients for dressing.
4. Combine ingredients and cover with dressing and let marinate – YUM.

CARROT SOUFFLE

Submitted by Jacklyn M.

(It’s been rumored that even your kids will think carrots are on fleek if you cook this!  *thumbs up*)
 
You’ll Need:
  • 1 lb. baby carrots
  • 4 Tbsp. butter
  • 3 eggs
  • 1/2 cup sugar
  • 3 Tbsp. flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • salt to taste
Directions:
Cook 1 pound of baby carrots in salted water until soft when pierced with a fork; drain carrots.
Melt 4 Tablespoons (1/2 stick) of butter. 
Combine in blender: 3 eggs, melted butter, 1/2 cup sugar, 3 Tbsp. flour, 1 tsp. baking powder, 1 tsp. vanilla, and salt to taste.
Add drained carrots and blend until it looks like a milkshake.
Place in an 8×8 greased glass dish and bake on 375º for approximately 45 minutes.
Watch the souffle toward the end of the baking time because it can burn quickly.
(The souffle will be puffy and pretty in the oven, but it will fall after you take it out of the oven, but don’t worry!  It is still wonderful!)
 
And that basically covers every dish you will need this Thanksgiving season . . . except!!!!

 

Gimme ALL the sugary sweets, and no one gets hurt.

I’m only bringing two divine recipes to you for desserts . . . because that’s all it takes. TWO. You will be unbuttoning the top button of your pants after these — that is to say, if you’re not already wearing your stretchy, high-waisted *ahem*, yoga pants (reference sweet potato casserole above.) 😉

THE DEBBIE KING POUND CAKE

Submitted by Lyndsey H.

You’ll Need:

  • 1 small (8 oz.) container salted whipped butter
  • 1/2 stick butter flavored Crisco
  • 3 cups cake flour
  • 4 eggs
  • 3 cups sugar
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract (optional)
Directions: 
Cream together butter and Crisco. Add sugar. Beat until creamy. Add eggs one at a time. Add milk first and alternate with flour. Add flavorings. Pour into tube pan and put in a cold oven. Bake at 350º for 1 hour and 10 minutes. Let cool for 10 minutes and remove from pan. 

CHOCOLATE PECAN PIE Thanksgiving recipes - chocolate pecan pie. Yum!

Submitted by Julie T.
 
You’ll Need:
  • Two 9-inch pie crusts (NOT deep dish)
  • 4 eggs
  • 2 cups sugar
  • 1/2 cup white Karo syrup
  • 1/4 cups melted butter
  • 1 tsp. vanilla
  • Pecan halves
  • 1 bag of semi-sweet chocolate chips
Directions:
1. Sprinkle chocolate chips in bottom of each unbaked pie shell.
2. Cover with pecans.
3. In a separate bowl, mix eggs, sugar, Karo syrup, butter, and vanilla with a fork, then pour into pie shells.
4. Bake at 325º for one full hour. (Hint: these freeze well covered in foil!)

And that’s a wrap, folks!!! Let us know if you find any new favorite Thanksgiving recipes here.

Enjoy, eat, be merry, and above all, BE THANKFUL!! (And full!)

 

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