Thanksgiving will find us in our part-time home of Little Rock, Arkansas spending time with family and friends in Arkansas and Texas. Besides being with loved ones, we enjoy Thanksgiving down south for the family recipes and southern cooking we miss when in New Hampshire.
We are very thankful that we get to have homes in Arkansas and New Hampshire, and enjoy the best of both worlds. Even if you aren’t headed south of the Mason-Dixon, you can add a southern twist to your Thanksgiving dinner with these recipes. But the most important ingredient at Thanksgiving is a heart filled with gratitude. “If you are really thankful, what do you do? You share.” – W. Clement Stone.
In the south, sweet potatoes are topped with pecans, not marshmallows. The crunchy streusel topping lets the flavor of the potatoes shine.
■2 lbs sweet potatoes, cooked and mashed
■½ cup granulated sugar
■½ cup milk
■¼ cup butter, softened
■3 large eggs, beaten
■1 tsp vanilla extract
Topping
■½ cup brown sugar
⅓ cup all-purpose flour
■¼ cup butter, cold
■½ cup chopped pecans
Combine sweet potato with all ingredients except for topping. Place in a 9 inch square casserole dish. To make the topping, combine the sugar and flour. Cut in butter until the size of small peas. Toss in pecans. Sprinkle over the sweet potatoes.
Bake at 350 degrees for 40 minutes.
No family gathering, potluck, or church supper is complete without macaroni and cheese. It’s considered more of a side vegetable than a main course. My kids favorite part of Thanksgiving was the Cool Whip container full of cheese and macaroni they got to bring home from Granny’s house.
■2 cups uncooked large elbow macaroni
■4 cups grated sharp cheddar cheese, divided use
■3 eggs, beaten
■½ cup sour cream
■4 tbsp butter, cut into small pieces
■½ tsp salt
■1 cup milk
Cook macaroni according to package directions and drain well. Return to pan. Add ½ of cheese and stir to coat macaroni. Stir in remaining ingredients. Pour in to a casserole dish and bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top. Bake just until cheese melts.
My kids have never liked cranberry sauce, out of the can or home-made. So this is my alternative. It’s also yummy as a warm topping on vanilla ice cream, pound cake, or gingerbread. Adapted from a Southern Living recipe.
■4 cups peeled and cubed apples (such as Braeburn or Fuji)
■4 cups peeled and cubed Granny Smith apples
■½ cup brown sugar
■2 tsp grated lemon rind
■3 tbsp fresh lemon juice
■1 tsp ground cinnamon
■1 tsp vanilla extract
■Dash of salt
Combine all ingredients in a heavy pot over medium heat. Cook 25 minutes, or until apples are tender, stirring occasionally. Remove from heat. Mash to desired consistency, but chunky is best.
My mother makes everyone their favorite pie at Thanksgiving. Yes, you get a whole pie, but since its Thanksgiving we do share. My dad gets Minced Meat, my husband gets Coconut Praline, my daughter gets Peanut Butter, and my son gets Pumpkin. My favorite is Fudge Pecan because in my mind if it’s not chocolate, it’s not dessert.
■9 inch unbaked pie shell (I use the recipe on the Crisco can, just like my mother)
■½ cup granulated sugar
⅓ cup cocoa powder
⅓ cup all-purpose flour
■¼ tsp salt
■1 ¼ cup light corn syrup
■3 eggs, slightly beaten
■3 tsp butter, melted
■1 ½ tsp vanilla extract
■½ cup chopped pecans
■½ cup pecan halves
Combine all ingredients except pecans in a bowl; beat with a mixer at medium speed for 30 seconds. Stir in chopped pecans; pour in to pie shell. Arrange pecan halves in a circular fashion on top. Bake at 350 degrees for one hour. Cool completely. Cover and let stand one day before serving.