Monday

Ultimate Green Bean Casserole Recipe

Update on Thanksgiving: My beans were a big hit. I can't bring myself to open a can of Campbell's soup on a holiday so this is a much fresher, from scratch version of that best-loved...

Ultimate Green Bean Casserole Recipe
(Feeds an army)
  • Snap 2 pounds of fresh green beans into bite-size pieces.
  • Drop them into a pot of boiling salt water (use a generous amount of sea salt.)
  • Cook for 5 or 6 minutes.
  • Drain beans in a colander, then plunge into ice water to stop the cooking. (They'll be bright green, crisp-crunchy and oh so delicious.)
Make Your Own Cream of Mushroom Soup
  • Remove the stems and slice up 1 lb. of white button mushrooms (tip: if you'd like to be extra hip and cool, use mini portobellos.)
  • Simmer shrooms in 3-4 tablespoons butter + 2 tablespoon fresh garlic.
  • Stir in 3 tablespoons flour.
  • Add 1.5 cups chicken broth + 1.5 cups half and half.
  • Salt & pepper to taste. (I use extra spicy Mrs. Dash.)
  • Once the sauce is thick and bubbly, stir in those precious beans.
Building the Ultimate Green Bean Casserole
  1. Place a can of those yummy French fried onions in the bottom of a casserole.
  2. Pour in the beans and 'shrooms.
  3. Sprinkle another can of yummy French fried onions on top.
  4. Up the fat content a bit more with dollops of butter.
  5. Bake at 375 for 30 minutes.

Saturday

Bourbon Pecan Sweet Tater Pie

Pre-Holiday chores got y'all stressed out?
Click here and be magically delivered to Grandma's house.

50 pound turkey? Check. Bushel of sweet taters? Check. Crispy, crunchy runner beans? Oh, yeah. Half dozen pie pumpkins? Hmmm. Pumpkin Pie? That was soooo last year.... try baking up one of these goodies instead!

Bourbon Pecan Sweet Tater Pie
- 1 frozen pie shell
- 2 cups roasted sweet potatoes, peeled and shmooshed
- 1/4 cup butter
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1.5 tsp. cinnamon
- 1 tsp. ginger
- 3/4 tsp. nutmeg
- 3 tablespoons Kentucky bourbon
-------------------------------------------------
- 1 cup toasted pecans (stove top, minute or two, teflon pan)
- 1/4 cup melted butter
- 1/2 cup real maple syrup

Uno: Pre-bake your pie crust for about 10 minutes @ 425 (F).
Dos: Toss the top list into a large bowl. Grab your trusty mixer and beat until fluffy.
Tres: Pour into the pie shell and bake @ 375 (F) for 20 minutes.
Cuatro: Mix up the nuts, butter and maple syrup. Pour over the pie. Pop it back in the oven for another 25-30 minutes.
Cinco, cinco, seis: Have a slice. Or two. Or, three! Hey, it's the holidays. Enjoy it while ya can.

Here's to a lovely weekend, this proverbial calm before the storm. And, happy Thanksgiving to one and all.


* If you click that top link, you'll receive your very own Thanksgiving card from me to you, designed by Jacquie Lawson, a goddess among card creators, even if she does make me pay for a subscription.
** This yummy dessert is adapted from a recipe I discovered on allrecipes.com. Mine, naturally, contains more booze. (Just kidding. That was a test to see if you're actually reading this post...)
*** The Spanish bit is from an old song, from an old band, and if you cannot recall it, then clearly you have better taste in music than me. :)