Baked in the South

  I used to hate brussel sprouts, and probably would have never tried this recipe, had a friend not made it for a recent holiday party.  This is a delicious dish, and pairs well with anything!  So if you too hate brussel sprouts, I would urge you to try this recipe.  It won't dissapoint.   Ingredients   5 slices of bacon (cut into slices) 2 large shallots, peeled, quartered Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, rinsed, trimmed, halved Directions   Cook bacon in a large heavy skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crispy (you may want to drain some of the fat, is bacon is very thick).  Add shallots and brussel sprouts, cut sides down. Cook on medium high, turning once or twice, until tender and browned. Season with salt and pepper. Adapted from: Epicurious

Ingredients: 2 tablespoons butter 3 tablespoons flour 1 cup milk 1 12-ounce can evaporated milk 2 cups (8 ounces) shredded smoked gouda cheese 3 ounces cream cheese 1 teaspoon salt 1/2 teaspoon red pepper 8 ounces of smithfield country ham, chopped 16 ounces cooked macaroni Directions: Preheat oven to 350 degrees.  Melt the butter in a large skillet.  Whisk in butter to make a roux.  Stir until smooth.  Whisk in milk and evaporated milk. Stir for 3-5 more minutes until slightly thickened.  Stir in gouda cheese 1 cup at a time and mix until cheese is melted.  Add cream cheese, salt and red pepper.  Stir until blended.  Stir in chopped country ham.  Stir in macaroni.  Pour into a greased 9x13 baking pan.  Bake for 30 minutes until hot & bubbly.  Recipe adapted from the Junior League of Hampton Roads Cookbook My Mama Made That

  Ingredients 3 T. butter 1 cup celery, chopped 1 cup onion, chopped  2 1/2 cups chicken broth black pepper 1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing Directions Saute the celery and onion in the butter in a large skillet over medium heat under onions are soft. Reduce the heat to low and add chicken broth. Add the stuffing and mix lightly, cooking on low for 10-15 more minutes until stuffing is moist.  

  Ingredients 1 lb whole fresh green beans 3 cups chicken broth 2 (10 3/4-ounce) cans cream of mushroom soup 1 (2.8-ounce) can French-fried onions Directions Preheat the oven to 350 degrees Toss the green beans with the mushroom soup and chicken broth. Pour into a greased 9x9 baking dish. Top with onion straws. Bake covered for 30-40 minutes until hot & bubbly.  Remove foil and bake 10-15 more minutes until onion straws are crisp. Recipe adapted from Paula Deen

  this is so easy to put together and is always a favorite side dish at Thanksgiving.  I make it in the crockpot to save on space.   Ingredients 1 can whole kernel corn, drained 1 can cream-style corn 1 (8-ounce) package corn muffin mix (I used Jiffy) 1 cup sour cream 1 stick butter, melted 1 cup shredded Cheddar   Directions Stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter in large crockpot. Top with shredded cheese.  Cook on low for 4-5 hours. Recipe adapted from Paula Deen

  Thanksgiving is my all time favorite holiday. We stick with the classics at our house. Below is this year’s menu.    Nothing fancy, just good southern food. a lot of food... Menu Cocktails Stump Lifters Citrus Champagne Punch Hors d'oeuvres Chesapeake Crab & Corn Dip Roasted Shrimp Cocktail Brie En Croute Bourbon Pecans Deviled Eggs Main Course Herb Roasted Turkey Cranberry Sauce Roasted Turkey Gravy Southern Corn Bread Stuffing Classic Herbed Stuffing Loaded Twice Baked Potatoes Green Bean Casserole Mac & Cheese Dessert Apple Pie Pumpkin Pie Cinnamon Spiced Cider   and here are some of my favorite decorating ideas   Happy Thanksgiving Ya'll!