Thanksgiving part 2 and Sweet Potato Casserole

A few more sweet memories from Eloise’s first Thanksgiving.

Sweet Potato Casserole

Ingredients For the casserole

• 2 pounds sweet potatoes cleaned

• 4 tablespoons melted butter

• 1/4 cup milk

• 1/4 cup packed brown sugar

• 2 tablespoons maple syrup

• 1 teaspoon cinnamon

• 1 egg

• 1 teaspoon vanilla

• cooking spray

For the topping

• 1/2 cup packed brown sugar

• 1/2 cup flour (substitute GF flour, if desired)

• 4 tablespoons melted butter

• 1/4 cup chopped pecans

• 1 cup miniature marshmallows

Directions

• Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
• Bake the potatoes until tender, 45 minutes to an hour.
• When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
• Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
• Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
• Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
• Spread the sweet potato mixture evenly in the pan.
• In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
• Bake for 25-30 minutes or until topping has lightly browned.
• Remove from oven, sprinkle the marshmallows over the top then return to the oven.
• Bake for an additional 3-5 or until marshmallows are just melted.
• Serve immediately.

https://www.dinneratthezoo.com/sweet-potato-casserole-with-marshmallows/

Thanksgiving and Stuffing

Eloise’s first Thanksgiving was a success! It was filled with food and family, playing with cousins and getting lots and lots of kisses. She tried a few bites of mashed potato and banana pudding and thought it was pretty tasty. We have so much to be thankful for.

Simple is Best Stuffing 

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
• 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups 1/4-inch slices celery
• 1/2 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups low-sodium chicken broth, divided
• 2 large eggs

Preparation

1. Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
3. Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
4. Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.
5. Do Ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.

https://www.bonappetit.com/recipe/simple-is-best-dressing

Hawaiian sweet roll sliders

Holy holiday memories: a table full of friends for Friendsgiving, a house that smells of fresh herbs and butter as the stuffing cooks, light Christmas music playing from every room all hours of the day, a babe tangled in my hem as I move about the kitchen, grandparents holding their grand baby, a welcoming stoop, a gaggle of girls giggling on the porch swing.

Hawaiian Sweet Roll Sliders

Ingredients

-12 pack Hawaiian sweet rolls 

-Deli meat/leftover turkey-Sliced cheese-1/2 stick of butter 

-2 tablespoons brown sugar 

-1 tablespoons Worcestershire 

-1 tablespoons Dijon mustard

-optional, 1 tablespoons poppy seeds

Directions

Take the Hawaiian sweet rolls and cut in half and make mini sandwiches using your favorite meat and cheese (I usually use deli turkey and extra sharp cheddar, but this time I had leftover smoked turkey. Ham and Swiss is also tasty). In a sauce pan melt butter, brown sugar, Worcestershire, Dijon mustard and optional poppy seeds. Once melted pour over the top of the sandwiches. Bake at 350* for 10-15 min. 

Pizza night at Milsap

A night of dining under the stars. Pizza cooked in wood fire ovens, made by a warm, welcoming family. Passing a snuggly babe around the table, as the bluegrass music plays on.

(A night in the Ozarks)

Chicagoland

We traveled north to Luke's hometown of Buffalo Grove for a visit with the Walker/Klopfenstein clan. 
Eloise met her Great Grandpa and Grandma (Judy, her namesake!) for the first time which was very special. 
Luke's oldest friend, Karl, and his sweet daughter, Emma stopped by for a visit and it was a dream to see the girls meet. 
We treasure these moments with family and all the joy a baby brings to our family get-togethers.