Thanksgiving Day Menu

• In a large bowl, add half of the sweet potatoes and mash them well.
• Add the other half of the sweet potatoes but do not mash them. Keep them cubed.
• Add the pecans and cinnamon powder to the bowl.
• In a small butter pot, brown 2 tablespoon of the butter. Add heavy whipping cream/milk and the sugar. Let it come to a simmer on low heat making sure to stir/whisk the whole time.
• Mix the butter pot contents with the sweet potatoes in the bowl.
• Put the sweet potatoe mixture in an oven safe pan and spread it out evenly with a spatula so the top has a flat surface.
• Brown the additional 1 tablespoon of butter and pour it over the sweet potato mixture. Try to be as even as possible. Feel free to use more butter if you need to (It's Thanksgiving! Go big folks.)
• Layer the marshmallows on top of the candied yams. Get pretty with it! Use some extra pecans and write your family's surname; use a cookie cutter and have a pattern/leaf in the middle; alter lines of pecans and marshmallows... or be simple and just use marshmallows on top.
• Tightly cover the oven safe pan with foil paper. Leave air in the middle so the foil does not touch the marshmallows at all.
• Bake for 10 minutes at 350.
• Uncover the foil and bake again for 3-5 minutes.
• If you prefer to brown your marshmallows even more, broil them on low heat for 1-2 minutes (keep an eye on them though).
• Serve HOT!

• In a large bowl, mix everything together for the casserole (save time and mix it in the oven safe pan you will be cooking in)
• Place the mixture in an oven safe pan and cover tightly with foil.
• Bake at 350 degrees for 15 minutes (if your green beans are cold, add 5 minutes to the timer).
• Uncover the foil and layer the French's Fried Onions on top.
• Bake for an additional 10 minutes.
• Serve hot!

BREAD CRUMBS

• Heat a small pan with butter on medium heat.
• Once the butter is melted add the Panko Bread Crumbs.
• Cook for about a minute until very lightly browned and remove from the heat.

MACARONI AND CHEESE

• Prepare the mac and cheese according to the boxed instructions
• Once done, keep the mac and cheese pot on low and add finely chopped spinach to it.
• Add chunks of cream cheese. TIP: cut it off of the block or spoon it out of a container. You want to have chunks and not blend into the sauce.
• Add jalapenos and a splash of milk.
• Mix gently so the cream cheese does not begin to melt in the warm pot. The spinach will begin to wilt at this point.
• Place mac and cheese in an oven safe pan.
• Pour the breadcrumbs over the macaroni and cheese and spread evenly across the top.
• Bake in a 350 degree oven for 3-5 minutes. The bread crumbs can brown quick, so it's best to keep an eye on it.
• ENJOY! <3

• Place all of the ingredients in a pot and mix together.
• Turn on the heat to medium/low and let it simmer for about 15 minutes stirring frequently. 
• After 15 minutes the cranberries should have cooked through and combined into a mixture with the other ingredients.
• Transfer into a refrigerator safe container and let it cool to room temperature. SIDE NOTE: You can enjoy the dish at room temperature or cooled. 
• Refrigerate until ready to serve.
• Enjoy <3

  Happy Eating, Folks!

• In a large bowl, gather the contents starting with the HOT cube boiled potatoes. The potatoes must be hot when making this dish. I think it plays a big role in making fluffy potatoes.
• Add cream cheese and mayonnaise to the bowl. Do not mix yet
• In another small pot melt the butter (you can use the same one you boiled potatoes in to save time or microwave these contents).
• Add the milk/heavy cream and broth/bouillon to the pot and let it come to a boil.
• Pour the mixture into the bowl with the HOT potatoes.
• Now take a masher and mash the potatoes to combine it together (you can also fluff perfect potatoes in a kitchen aid mixture!) Key tip: all ingredients should be same temperature.
• The mixture may be a bit runny but it will become fluffy and thicken as it cools within minutes of whipping/mashing.
• Add salt and pepper to taste.
• Serve hot.

• Heat oven to 350 degrees.
• In an oven safe pan, empty the dry stove top contents and mix in shredded turkey (if using).
• Heat a sauce pan on medium heat. Melt the butter and cook the onions and celery until slightly translucent (about 3-5 minutes).
• Mix the celery and onions with the stove top stuffing in the oven safe pan (toss it together for a quick mix)
• Pour the broth over the stove top stuffing. Lightly toss the ingredients.
• Cover tightly with foil and cook in the oven for about 10-15 minutes until heated through.
• Sprinkle some fresh chopped herbs on top and serve hot.

• Make the cornbread according to the packaged instructions and enjoy as is!
• Want to spruce it up? Add a cup of cheddar cheese and jalapenos to the batter before baking.
• Make it pretty by topping it with a sprinkle of shredded cheese and fresh sliced jalapenos.

• Heat oven to 425 degrees.
• Mix together the bisquick flour, sour cream, 7-up or Sprite. Feel free to use a Kitchen Aid mixture since the dough might get a bit sticky.
• Continue to mix all of the contents together folding it over and kneading well.
• Flatten the dough out onto an all purpose flour dusted surface.
• Using a cookie cutter (or any round object) make round biscuits. The number will vary based on how big your cutter is.
• In a cookie sheet pan, pour the melted butter.
• Place each cut out biscuit on top of the butter.
• Cook for 12-15 minutes or until golden brown.
• Enjoy hot with butter and honey!

• In a sauce pot, heat the butter until fully melted.
• Add the all purpose flour and whisk together until the flour is semi brown. (It will be a thick roux and you can add extra butter if you wish)
• Pour the broth into the pot and continue to whisk until heated through.
• Boil for about 2 minutes. The gravy will thicken as it cools.
• Serve warm.