Hey, Friends!!! I had big plans of sharing my apple pie recipe with you today, but that would have involved actually baking a pie - which I never got around to :) We had so much fun at The Gaylord yesterday and then came home for about an hour before heading out to birthday parties and play dates. And honestly, after dinner I was lacking in the baking motivation department. SOOOOOOO..... instead of sharing a pie recipe, I'm sharing a few previous recipes that would be great additions to your Thanksgiving meal.
Lisa's Creamed Corn
First up is Dave's Aunt Lisa's creamed corn. This is literally the best corn ever. And is' SO SO SO SIMPLE!!!
40 oz of corn
1 block of cream cheese
2 sticks of margarine or butter
Or.... you could cook it like I do and cut the recipe by 75% and use one bag of frozen corn, 2 oz of cream cheese and 1/2 stick of butter/
All you have to do is cook the corn according to the directions, then add in the cream cheese and butter. Cook on low until it's melty and creamy and delish and then let it sit on warm until you're ready to serve. Be sure to sprinkle on a little salt to taste as well.
It's so simple and out of this world delicious!
Pumpkin Sheet Cake
If you're in charge of dessert tomorrow and have people who aren't fans of pumpkin pie (like me!), you should give this pumpkin sheet cake a try!
First up, I combined a 15 oz can of pumpkin with 1 cup of vegetable oil and two cups of sugar. Next time I think I'll use 1/2 cup oil and 1/2 cup applesauce and see what happens.
While the mixer was going, I combined 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp salt.
After the cake was completely cool, I beat together 5 tbsp of softened butter and 3 oz softened cream cheese and then added in 1 tsp vanilla until it was smooth.
Then I gradually added in 1 3/4 cups powdered sugar and beat it until combined. After that I turned my mixer on high and added in milk a tbsp at a time until the icing was fluffy and "spreadable".
I iced the cake...
And last on the list is Chicken Pot Pie
Why am I sharing a chicken pot pie recipe??? Because I have big plans to keep the recipe the same except I'm going to swap out the chicken for leftover turkey. And possibly the peas for leftover green beans.
It's a taste of home recipe, but first I diced and boiled 2 cups of potatoes and 1 3/4 cups of carrots until they were crisp/tender.
After they were cooked, I melted 2 sticks of margarine and cooked 2/3 cups of chopped onion until they were soft.
After the onions were soft I added in 1 cup flour, 1 1/2 cups milk and 3 cups of chicken broth along with a few shakes of salt and pepper. I stirred it constantly until it bubbled/boiled and then cooked it for about 2 minutes - it was thick and creamy and delicious.
Once it was thick and bubbly, I put in 1 cup of frozen peas, 1 cup of frozen corn, the potato/carrot mixture, and 4 cups of chicken (I used rotisserie chicken).
I topped them off with the remaining two crusts, cut slits in the top and popped one in the oven (350 for about 35 minutes).
The other one I wrapped in foil and put in a freezer bag. When I'm ready to cook it, I'll take it out of the freezer 30 minutes before I bake it (do not thaw!), cover the edges loosely with foil and bake it at 425 degrees for 30 minutes and then reduce it to 350 degrees and bake another 70-80 minutes until it's golden brown.
I let it sit for 15 minutes before I cut into it...
... and when I did it was PERFECTION!!!
Sorry for bailing on the pie recipe - I'll be making it today, so I'll try to snap a few pictures and share the recipe soon! I hope y'all have the best day! :)
Happy Thanksgiving Eve!!!