Thanksgiving

 Candied Pecan Sweet Potato Casserole

Ingredients

• 5 pounds sweet potatoes
• 1 cup water
• 2 eggs
• 1 tsp vanilla extract
• 1/2 c butter, melted
• 1 c brown sugar
• 2-3 tsp salt
• 1/2 c heavy cream

Topping

• 1/2 c brown sugar
• 1/2 c flour
• 1/3 c melted butter
• 1 c chopped pecans
• 3-4 cups mini marshmallows 

Instructions:

Pre Heat oven 375

Slice skin around sweet potato around the center so it is easy to peel after cooked.  Boil sweet potatoes until soft.  Peel.

In a bowl combine potatoes, eggs, sugar, butter, vanilla, milk and salt.  Beat with electric mixer.  Can leave a little texture in potatoes.

Put in a greased 9x13 baking dish.  

Make topping by mixing brown sugar, flour, melted butter and pecans.  Then spread over potatoes.  Bake uncovered for 15-20 mins. until pecans are caramelized.  

Spread marshmallows evenly over pecan mixture.  Return to oven for another 5 mins. or until marshmallows are puffy and lightly browned.  Serve immediately.  

*You can also sprinkle some coarse sea salt over the pecan layer to enhance that salty-sweet flavor combination.  

Vegetables

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YIELDS 4

OVEN ROASTED GREEN BEANS

Oven Roasted Green Beans

5 minPrep Time 

30 minCook Time 

35 minTotal Time 

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Ingredients

• 1 pound of frozen green beans
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• About 10 grinds of fresh ground pepper (or to taste)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Instructions

1. Preheat oven to 425 degrees
2. Prepare a lipped baking sheet with aluminum foil
3. In a medium bowl combine all ingredients and toss
4. Spread beans onto baking sheet
5. Roast for 30 minutes (at 15 minute remove to stir)
6. Serve immediately

Texas Style Creamed Corn

• 4 cups of Frozen Sweet Corn (or 2 cans)
• 6 oz. Fat Free Cream Cheese (*optional)
• 1/4 cup of Margarine
• 1/2 cup Half and Half
• 1 teaspoon Black Pepper
• 1/2 teaspoon Salt

Prepping the ”˜Creamed”™ Corn: 
1. Place 2 cups (or 1 can) of sweet corn into a blender with the half and half. Pulse blend a few times to chop the corn and combine with the half and half. Do not over blend or liquify. Set aside. 
3 Ways to Cook Your Creamed Corn:  
2. Microwave: Combine the remaining 2 cups of corn (or 1 can) in a microwave safe bowl and cook for one minute. Then add in the creamed corn from the blender, margarine, cream cheese, salt, and pepper and microwave for 2 more minutes. Stir and garnish with a thin slice of margarine. 
3. Crockpot: Combine the creamed corn from the blender, the additional 2 cups (or 1 can) of sweet corn, margarine, cream cheese, salt, and pepper in a crockpot and cook on low for 2-3 hours. This is a fantastic way for all the flavors to seep together, and is easy double or triple the recipe to serve a crowd! Serve out of your crockpot or in a serving dish. Garnish with a thin slice of margarine.
4. Stove Top: Combine the remaining 2 cups of corn (or 1 can) in a medium sized pot and cook for 3-5 minutes on medium heat. Next, add in the creamed corn from the blender, margarine, cream cheese, salt, and pepper and cook for 2 more minutes. Stir and garnish with a thin slice of margarine.

Slow Cooker Creamed Corn Recipe

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Prep time

10 mins

Cook time

4 hours 30 mins

Total time

4 hours 40 mins

Get ready to make yourself some southern style comfort food with this easy Slow Cooker Creamed Corn Recipe!

Author: The Frugal Girls

Recipe type: Main

Cuisine: American

Serves: 12

Ingredients

• 2 lbs Frozen White Corn (32 oz.)
• 8 oz. Cream Cheese, cubed
• 1 stick Butter (1/2 cup), cut into thin slices
• 1 cup Evaporated Milk (8 oz.)
• 2 Tbsp Sugar
• 1 tsp Salt
• ½ tsp Pepper

Instructions

1. Add Corn, Sugar, Salt and Pepper to Crock Pot, then stir.
2. Pour Evaporated Milk over Corn, then place Butter pieces and cubed Cream Cheese on top of Corn mixture.
3. Cover Crock Pot, and cook on HIGH for 3 hours.
4. After 3 hours on HIGH, stir your corn mixture, then replace lid.
5. Cook for an additional 1 hour and 30 minutes on HIGH or until done, stirring every 30 minutes. Enjoy!!

Cream Corn
Nicholle slocum

1 cube Buttor Or margrin (Melted)
4 tbl. flour (mix until it is a paste)
Add 1 pint whipping cream, mix until thick over low heat
Remove from heat and add 2 tsp of salt, 1/2 tsp of accent seasoning, 2 tbl. of sugar, and 32 oz sweet corn
Pour into 9x13 pan
Sprinkle a 6 oz bag of grated parmesan cheese over the top and bake at 350 degrees for 45 mins.  

PARMESAN TOMATO ZUCCHINI BAKE

• 2 medium small zucchinis
• 2 medium small yellow squash
• 3 tomatoes
• 1 tablespoon olive oil
• 3/4 cup Parmesan cheese, shredded
• 2 teaspoons garlic salt
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Cut zucchinis, yellow squash, and tomatoes into thin slices.
3. Lay them in a 9x13 pan alternating the order of zucchinis, yellow squash and tomatoes, in rows.
4. Drizzle olive oil over the vegetables, and sprinkle Parmesan cheese, garlic salt, and black pepper.
5. Place in oven and cook for 30 minutes or until the zucchini becomes flimsy and soft.

Roasted BROCCOLI 

preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.

Soups

Easy 30-Minute Homemade White Chicken Chili

Chicken and Wild Rice Soup (Panera Copycat)

1 teaspoon coconut oil

1/4 cup red onion, diced

1/2 cup carrots, diced

1 teaspoon dried marjoram

2 tablespoons flour

1 package Near East Long Grain & Wild Rice with Flavor Packet

4 cups low sodium chicken broth

3 cups water

3/4 cup heavy cream

1/4 cup milk

1 cup cooked and shredded chicken

salt, to taste

1/4 teaspoon black pepper

Instructions

1. Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine. 
2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes. 
3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken. 
4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Easy 30-Minute Homemade White Chicken Chili

YIELD: ABOUT 8 TO 10 CUPS

TOTAL TIME: 30 MINUTES

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans. It’s some of the best chili I’ve ever had and is robustly flavored from sweet Vidalia onions, jalapeno peppers, and green chilis. The chili has mild to medium kick, but you can make it spicier by using the jalapeno seeds or by adding more red chili flakes or cayenne pepper. It’s so easy and ready in 30 minutes. To save time, use a storebought rotisserie chicken or leftover chicken that you have on hand. Salt your chili to taste. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the chili so I can control the overall salt level. It makes enough to stash half in the freezer for the future.

INGREDIENTS:

• 3 tablespoons olive oil
• 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
• 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
• 7 to 8 ounces canned green chiles, don’t drain (I used mild heat)
• 4 garlic cloves, peeled and finely minced
• 32 ounces (4 cups) low-sodium chicken broth
• 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
• 1 tablespoon lime juice
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced
• tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

DIRECTIONS:

1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
5. Add the cilantro and boil 1 minute.
6. Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
7. Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

LOADED BROCCOLI AND CHEESE SOUP

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This Potato Soup is so full of flavor and has so many delicious ingredients including cheese, potatoes and broccoli. Sure to be a hit at every home.

Recipe type: Soup

Serves: 8-10

INGREDIENTS

• 2 - 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads broccoli (washed and diced small)
• 3 TB butter
• ⅓ cup flour
• 3½ - 4 cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices bacon, cooked and chopped

INSTRUCTIONS

1. In a large pot combine chicken broth, carrots potatoes and onion powder.
2. Bring to a boil, cover and simmer for about 10 minutes.
3. Add broccoli, cover and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
5. Add cheese and stir until it is all melted. Add salt and garlic pepper.
6. Pour cheese sauce into the large pot and stir until well combined.
7. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
8. Serve warm.

Taco Soup

1 lb. ground beef, browned and drained

1 onion Chopped

1 can tomato sauce 8 oz

1 can kidney beans 16 oz

1 can corn 15 oz

2 cans chili beans or black beans

1 can stewed tomatoes

1 package taco seasoning mix

Freeto chips

Cheddar cheese, grated

Sour cream

Brown ground beef with onion and drained.  Add all but the chips, cheese and sour cream.  Heat up and simmer for about 20 mins.

Top with chip, cheese, and sour cream.

YIELD: 8 CUPS SOUP

Better Than Olive Garden Chicken Gnocchi Soup

Love the Chicken Gnocchi Soup from Olive Garden? If so, you're going to fall head over heals for this Olive Garden Copycat recipe! This soup is Better Than Olive Garden Chicken Gnocchi Soup and it's full of flavor, chicken and gnocchi!

PREP TIME10 minutes

COOK TIME30 minutes

TOTAL TIME40 minutes

Ingredients

• 4 tablespoons butter 
• 2 tablespoons olive oil 
• 1 cup chopped celery (about 2-3 stalks) 
• 1 tablespoon minced garlic 
• 1 cup shredded carrots 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper 
• 2 teaspoons onion powder 
• 1 tablespoon Italian seasoning 
• 1/4 cup flour 
• 3 cups chicken broth 
• 3 cups milk 
• 1.5 cup heavy cream 
• 2 cups cooked shredded chicken meat (2 legs and 2 thighs, cooked) 
• 8 ounce chopped frozen spinach 
• 16 ounces gnocchi

Instructions

1. In a large pot, over medium heat, melt butter and heat olive oil. 
2. Once butter is melted add in celery and cook for about 5-10 minutes until soft. 
3. Add in garlic and stir. Let cook for 2 minutes. 
4. Add in carrots and seasonings. 
5. Add in flour. Stir until everything is combined. 
6. Stir and cook flour mixture for 2 minutes. 
7. Add in chicken broth and stir well to break up any clumps. 
8. Add in milk and heavy cream, stir. 
9. Toss in frozen spinach and cooked, shredded chicken, stir. 
10. Turn up heat and bring soup to a boil. 
11. Gently add gnocchi to soup and boil for 4-5 minutes. 
12. Serve Hot/Warm.

Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe)

This dreamy Creamy Chicken Enchilada Soup tastes like the kind at Chili’s, only better! It is a simple soup that has a unique flavor thanks to Masa Harina (corn flour). There are no veggies in the soup; instead you make Pico de Gallo and serve it as a generous topping! It’s one of my all time favorite soups!

Prep Time10minutes mins

Cook Time40minutes mins

Total Time50minutes mins

Course: Main Course

Cuisine: Mexican

 

Servings: 10

 

Calories: 232kcal

Author: The Food Charlatan

Ingredients

• 2 teaspoons olive oil
• 1 large onion diced
• 1 teaspoon salt
• 1 & 1/2 teaspoons chili powder
• 1 & 1/2 teaspoons cumin
• 2 cloves garlic smashed and minced
• 5 cups chicken broth
• 2 cups water
• 1 cup masa harina
• 1 (10-oz) can enchilada sauce any kind you like
• 1 pound Velveeta chopped into 1-2 inch chunks
• 1 pound shredded chicken I love rotisserie chicken*
• Salt and pepper
• Pico de Gallo to serve with soup, not optional

For garnish

• shredded cheddar cheese
• crumbled corn tortilla chips
• sliced avocado

Instructions

• In a large soup pot, heat 2 teaspoons oil over medium high heat. When it is hot, add the chopped onion. Saute over medium high for about 4 minutes, until the onions are starting to look translucent.
• Add 1 teaspoon salt, and 1 and 1/2 teaspoons each of cumin and chili powder.
• Add minced garlic and saute for 30 seconds, or until the garlic becomes fragrant.
• Add 5 cups chicken broth. I love to combine water with Better Than Bouillon Chicken Base; I use this product every time a soup calls for broth.
• In a medium bowl or large measuring cup, add 2 cups of water. Add 1 cup of masa harinagradually, whisking constantly. (This helps avoid graininess.) Add masa mixture to the pot.
• Add the can of enchilada sauce and the chopped Velveeta to the pot. Bring mixture to a boil over high heat, stirring every now and then.
• Once the soup has come to a rolling boil, reduce the heat to medium low.
• Add the shredded chicken. If you just carved a rotisserie chicken, you can add a few larger chicken bones to the pot so that it absorbs the flavor while the soup simmers.
• Simmer the soup for 30-40 minutes or until it is nice and thick.
• Meanwhile, make the Pico de Gallo, click here for the recipe.
• Serve soup garnished with a generous amount of fresh Pico de Gallo, (again, this is a required component of the soup!)
• Optional toppings include shredded cheddar cheese, crumbled corn tortilla chips, and avocado slices.

Notes

*You can also cook your own chicken if you don't have any rotisserie chicken on hand. Add 1 tablespoon oil to a large soup pot over medium heat. Sprinkle generous salt on 3 large chicken breasts (1 pound raw chicken). Add it to the pot and brown for 4-5 minutes per side, or until they are no longer pink. Remove chicken from pot to a plate and shred with 2 forks. Set aside. Continue with the recipe in step 1 by adding the onions to the pot, only adding a bit more oil if necessary.