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We asked KMC residents for their hit recipes, and they responded with excellent holiday cheer. Listed below are mouth-watering dishes that your friends and neighbors swear by. Still looking for a tasty dinner idea? Try these on the table this Thanksgiving!
Turkey, sweet potatoes, cranberries, stuffing – the holiday just wouldn’t be the same without the food. Thanks to all who responded to our call for spectacular recipes. The KA wishes everyone in the KMC a wonderful Thanksgiving!
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Sweet Potato Casserole
Submitted by Daniel Drejza
1 cup mashed sweet potato (one large and one small can of sweet potatoes, mashed)
1/2 tsp salt
1/2 cup (one stick) melted margarine
1/2 tsp vanilla
1/2 cup sugar
2 eggs, beaten
1/2 cup milk
Mix all ingredients together and pour into a casserole dish.
Topping:
1/2 cup brown sugar
1/2 cup pecans, chopped
3 tablespoons flour
3 tablespoons melted margarine
Mix together and spread the mixture evenly over the top.
Bake at 350 degrees for 35 minutes.
Daniel says:
This recipe originated in Virginia many years ago (probably 1970-ish!) and has made its way to every one of our Thanksgiving holiday tables since then!
Almond Squares
Submitted by Joan Albright
1 cup butter or margarine
1 cup granulated sugar
1 egg
2 and 1/2 cups all-purpose flour
1 tsp almond extract
Cream butter and sugar. Add egg and stir in flour. Pack dough into a 9 x 13” pan.
Filling:
2 eggs
2 tablespoons all-purpose flour
1 cup packed brown sugar
pinch of salt
Beat all ingredients together and spread on crust. Bake at 350 degrees for about 35 minutes. Dough will puff up and then settle down. Do NOT overbake.
Glaze:
1 cup confectioner’s (powdered) sugar
1 tsp butter or margarine
1/2 tsp almond extract or more if you prefer (check flavor by tasting)enough milk to make glaze as thin as you like it. Drizzle glaze over top. Cut into squares or bars. Store in sealed plastic container. Enjoy!
Pumpkin Cobbler
Submitted by Connie Lutz
1 large can of pure pumpkin (or 2 small cans)
12 oz can evaporated milk
2/3 cup sugar
4 medium (or 3 large) eggs
2 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp allspice
½ tsp ground cloves
½ tsp salt
1 box yellow cake mix
1 cup melted sweet butter (sweet = unsalted butter)
½ cup chopped pecans
Combine first 10 ingredients in large bowl, mix completely. Pour into a 9 x 13” baking pan. Sprinkle the cake mix on top. Drizzle the melted butter on top of cake mix. Sprinkle the nuts on top.
Bake at 350 degrees for 1 hour or until set in the middle. Serve warm with Cool Whip topping.
Connie says:
This is a great pot luck recipe!
Mushroom-Celery Stuffing
Submitted by Patty Bolan
1 package mushrooms, sliced thin
1 1/2 cups chopped celery
1 large onion, chopped fine
1 cup butter or margarine (I use “I can’t believe…”)
7 cups, soft bread cubes (my husband uses our electric knife and slices right through that Wonder bread! Perfect cubes! 1 large loaf should be enough.)
2 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
Mix the three seasonings together and add to the bread cubes. We usually do this in a large sealable bowl the evening before, shaking the sealed bowl to distribute the seasoning well. This gives a nice flavor the next day.
In a large skillet, melt the butter. Sauté mushrooms, celery and onion in the butter until mushrooms are tender (use medium heat and stir frequently). Add the mixture to the seasoned bread cubes (about 1 cup at a time, while tossing the bread with a spoon until all is added). Lightly stuff the cavity of a turkey or place in a greased, covered baking dish. Bake at 325 degrees for 45 to 60 minutes.
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Sweet Potato Rounds
Submitted by Samuel DeWitt
Prep: 15 minutes (not including baking potatoes). Serves 4 to 6 people.
4 baked sweet potatoes or 24 frozen sliced sweet potatoes
1/4 cup maple syrup
1/2 cup crushed pineapple
1/4 cup chopped pecans
1/8 cup brown sugar
1 or 2 tablespoons butter or butter-flavored margarine
48 miniature marshmallows
Butter flavored cooking spray
1. Bake 4 sweet potatoes at 375 degrees for 45 minutes. Let cool, peel and slice into 1 inch thick rounds or use 24 frozen sweet potato slices.
2. Spray bottom and sides of oven proof dish or pan with butter flavored spray. Arrange sweet potatoes in single layer in pan.
3. Drizzle maple syrup over potatoes. Sprinkle brown sugar over potatoes.
Spread pineapple over potatoes and then top with pecans. Break butter or
margarine into small pieces and place over potatoes.
4. Bake potatoes, uncovered at 350 degrees for 25 to 30 minutes. Remove pan from oven, increase oven temperature to 450 degrees, and then place 1 or 2 marshmallows on each potato slice. Return pan to oven and bake 3 to 5 minutes until marshmallows brown and melt.
Left-over turkey in a Bundt pan (NordicWare recipe)
Submitted by Amanda Vane
6 cups unseasoned stuffing
2 1/2 cups cooked diced turkey
2 1/2 cups shredded Swiss cheese
1 tsp dry onion
4 eggs, beaten
2 1/2 cups milk
3/4 tsp salt
1/4 tsp white pepper
1/8 tsp poultry seasoning
Place 3 cups of stuffing in bottom of greased 12 cup Bundt pan. Place turkey evenly over bread, then spread Swiss cheese over turkey layer. Sprinkle with dry onions. Top with remaining 3 cups stuffing. Combine beaten eggs with milk and seasonings, pour over mixture in pan.
Place Bundt pan in pan of water and bake at 350 degrees for one hour. Remove from water pan and bake an additional ten minutes or until knife comes out clean. Cool 10 minutes. With plastic spatula lift turkey mixture away from edges of pan and remove. Serve with buttered peas in center of ring, and garnish tray with apple rings.
