It amazes me how life can be so crazy busy that you look up one day and it is Thanksgiving. I am positive that only a couple of short weeks ago it was summer, the flowers were blooming, and yard work was the main focus. Now it is Thanksgiving with lots of good food is in order and Christmas is knocking at the door. I have a new Hash Brown Casserole in my arsenal of recipes that I have been dying to make. What better time than Thanksgiving to give it a try?
I am crazy about this Waldorf Salad which is similar to my Chicken Waldorf Salad in a previous post, but without the chicken of course! When you are indulging on lots of heavy foods, such as dressing (or stuffing, depending on where you live), casseroles, gravy and tons of desserts, it is a refreshing break to eat a light, crunchy salad.
Happy Thanksgiving fellow bloggers and readers!
In my feeble attempt to re-join the world of cooking and blogging, I am showcasing one of the items I made to take to my in-laws house for Thanksgiving dinner…Turtle Pumpkin Pie! Not your ordinary Pumpkin Pie, but delicious just the same!
The holidays are just not “THE HOLIDAYS” without a pumpkin pie somewhere in the mix. I found this recipe for Sour Cream-Pumpkin Pie in my archive recipe box and was reminded of how good it is, so I thought I would give it a try this year. The sour cream gives the pie a lighter and fluffier texture that is a lot like the Pumpkin Custard I make all the time.
Our Thanksgiving Day started with my side of the family eating breakfast at our home. We served the usual items that one would see in a breakfast buffet, such as bacon, eggs, hash brown potatoes, and biscuits; with the exception of this dish that I thought deserved special mention. I made these Caramel Pecan Biscuits as a sweet addition to the buffet and to my surprise, they were really good. I seldom ever try a new recipe on company, but I really wanted to give this one a whirl!