The Holidays are Right Around the Corner

In light of this, I thought it would be fun to share some of our team’s favorite Thanksgiving family recipes! But before we dive in, fork in hand, I thought I would mention how great bridal shower recipe swap is! You can thank us later. Ok. But seriously. I hate being the one to always come up with what we are going to eat, it’s so nice to have a stockpile of recipes to use whenever. How cool is that so many of them actually have a story to go with them. Isn’t that one of the things the holidays are about? Family and tradition?

So if your planning a shower, or you need ideas for your own, keep this one in mind! You won’t regret it.

Ok to the good stuff….

Ingredients 

• 1 stick of margarine- softened
• 1 cup of sugar
• 3 eggs
• 3/4 cup of dark  karo syrup ( blue label)
• 1 1/2 cups of chopped pecans
• Dash of salt
• 1 tea. vanilla

Directions- Cream margarine and sugar, add eggs one at a time and beat well, add remaining ingredients and stir by hand, bake in an unbaked pie shell for 45 minutes at 350 degrees or until center does not shake. May need to cook an additional 15 minutes, if crust browns too fast turn oven down.

Ingredients

• 2 (14.5 ounce) cans green beans, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (6 ounce) can French fried onions
• 1 cup shredded Cheddar cheese

Directions- Preheat oven to 350 degrees F (175 degrees C).

Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.

Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Ingredients

• 6 sweet potatoes, peeled and cut into cubes
• 1/3 cup brown sugar
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/2 (10.5 ounce) package miniature marshmallows

Directions-  Preheat oven to 350 degrees F (175 degrees C).

Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.

Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.

Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.

Bake in oven until marshmallows just begin to brown, 10 to 15 minutes. Switch oven to broil; cook under broiler for 1 minute.

Ingredients

• 12 ounces Fresh Cranberries {1 bag}
• ¾ cup Smucker’s Orange Marmalade
• ¾ cup White Sugar
• ¼ teaspoon Cinnamon
• ¼ cup Water

Directions-

You guys!! these are some of our favorites! now that we are all festive and ready for the fall, here’s link to great fall wedding inspiration. I hope these recipes turn out, and if you use the bridal shower recipe swap idea remember to take it slow you now have a lifetime to share these amazing family recipes!

Happy Thanksgiving, from our family to yours!