Your all time fave Thanksgiving recipe

[ellie]

Annie, I've been meaning to tell you that I made your stuffing right before the power outage. I had made the full recipe, so we had lots of leftovers afterwards.

The first night after the storm, we had a neighborhood smorgasbord -- everyone emptied and shared the contents of their refrigerators (oh that description doesn't sound very appetizing, does it?!) -- and the stuffing was the star of the show. Everybody RAVED about it...wanted to know where I'd gotten the recipe, was it hard to make, how delicious it was...there wasn't a single crumb left at the end of the night.

Thanks for sharing.

[Ravenclaw]

Sweet Potato Bake

I just made this once last year for Thanksgiving but it's a new favorite...super easy and delicious:

INGREDIENTS

* 2 (29 ounce) cans sweet potatoes in light syrup, drained
* 1/2 cup white sugar
* 1/2 cup butter, melted
* 2 eggs, beaten
* 1 teaspoon vanilla extract
* 1/3 cup milk
* 1/3 cup butter, melted
* 1 cup brown sugar
* 1/2 cup all-purpose flour
* 1 cup pecan halves

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mash sweet potatoes. Stir in sugar, 1/2 cup melted butter, eggs, vanilla and milk until smooth. Pour into 9x13 inch baking dish and spread evenly. In a separate bowl, combine 1/3 cup melted butter, brown sugar and flour. Stir in pecans. Spread topping evenly over potatoes.
3. Bake in preheated oven 25 minutes, until top is golden and potatoes are hot and bubbly.

(from allrecipes.com)

Annie, I made your stuffing tonight and DH and I both loved it! Four thumbs up!

DH did a little dance when he saw me cooking the bacon because it was the first time I have ever cooked it....... I love stuff, just can't justify eating all that fat!

I can feel my arteries hardening already, but your stuffing makes it all worth it!!

[DCJenn]

I'll ask my mom for the recipe for the oyster stuffing- it's my grandfather's recipe.

Jenn

I'm about to start on the pumpkin myself. Those all sound good! Enjoy.

[Auspicious]

Cheri’s Yummy Yams

4 cups mashed cooked sweet potatoes (about 3 large)
½ cup margarine, softened 3 eggs
1 teaspoon Vanilla extract 1 tablespoon lemon juice
1 cup sugar ½ cup evaporated milk
1 teaspoon cinnamon ½ teaspoon salt
½ cup chopped pecans ½ cup flaked coconut
2 cups miniature marshmallows

Preheat oven to 350 F. Combine sweet potatoes and margarine in large bowl; mix until well blended. Add eggs, vanilla, lemon juice, sugar, evaporated milk, cinnamon and salt; mix well. Stir in pecans and coconut.

Grease a large baking dish. Spoon sweet potato mixture into prepared baking dish.

Bake sweet potato mixture for 20 minutes or until heated through. Arrange marshmallows over top. Bake for about 3 minutes or until marshmallows are puffed and golden brown.

**Note – for time help, you can make the mashed potatoes the day before; this makes the preparation go much faster the day of.

These were a big hit, and I was able to make them the day before, which is a plus, so aces all around. Thanks, Cheri.