I didn’t grow up with mashed potatoes being part of the Thanksgiving spread, we always had the sweet potatoes with the marshmallow topping. However, my husband feels mashed potatoes are a necessity for the holidays. They are so simple, so why not jazz them up a bit?
Begin by partially skinning and cubing 4lbs of red potatoes and slice 3 large garlic cloves into thirds.
Place into a large pot of boiling water and cook for about 15 minutes, or until the potatoes soften. Mash to your desired consistency.
Now add the following: 1/4C butter, 1C sour cream, 1/2C heavy cream, 4oz cream cheese, 2 chopped green onions, 2C shredded cheddar, and 10 slices chopped, crispy bacon. I used my hand mixer to combine everything but stirring would be fine also.
Top with 1/2C cheddar, 2 chopped green onions, and 2 more pieces of chopped, crispy bacon. Bake at 375 for 30 minutes. Enjoy!
Inspired By – Spend With Pennies
I love soup in the cooler months. We don’t have many of those here, so I like to make the most of “soup season” while we can. This is one of my favorites and talk about quick and easy! It’s very hearty so even big appetites will fill up, especially if you add a mixed green salad and a crusty bread. Voila, dinner is served!
Begin by warming a tablespoon of EVOO over medium heat in a large, deep pot or Dutch oven. Sauté a medium onion until soft (about 5 minutes) and then add in a teaspoon of minced garlic and cook for an additional minute.
Now add in 2 cups beef bone broth, 28oz can undrained diced tomatoes, 8oz can of tomato sauce, 1/2tsp salt, and 1/2tsp of oregano.
Add in 20-25 frozen, Italian style mini meatballs and let simmer for 15 minutes.
Now add in 3-4 cups of pre-cooked, refrigerated tortellini. They only need to cook for a couple of minutes to become al dente.
Stir in 2 big handfuls of baby spinach. Once the spinach wilts, remove from heat.
This last step is optional but ’tis the season for a little indulgence so go ahead! Add 1/3C heavy cream (everything is better with heavy cream!). This freezes beautifully, so make a big batch and enjoy more than once!😋
Inspired By – Spicy Southern Kitchen
With the holidays upon us and Thanksgiving less than a week away, I’ve decided to share the sides that are a MUST in our house. Ryan is in charge of frying a turkey, smoking another, and the oysters, but I’m in charge of the sides that he feels are mandatory.
I think we can all agree that dressing is a must-have with the Thanksgiving spread. It happens to be one of my absolute favorite sides too, so several years ago I set out to make the most epic dressing possible. I think I’ve achieved it – try it and see for yourself.😋
Begin with a couple large loaves of good, soft, unsliced bread. I use a combo of white and wheat. You’ll need about 9 cups total of bread cubes. Lay them out on a baking sheet and bake at 350 for 10 minutes. Set aside.
Sauté over medium heat in 3/4 cup of butter the following: 1.5C diced celery, 3/4C diced onions, and 1C mushrooms (optional) until soft. Now stir in 1/2tsp salt, 1/2tsp sage, 1/2tsp thyme, 1tsp poultry seasoning, and 1/4tsp pepper.
Toss seasoned veggies with bread cubes in large mixing bowl. Add in 1C chicken broth to moisten.
Transfer into a greased 9×13 baking dish and bake at 350 (uncovered) for 35-40 minutes. You can thank me later – Enjoy!!
Inspired by – Chef In Training