Good Morning, Friends! I'm making out my grocery list this morning for Thanksgiving, and I thought I'd share some of my favorite Thanksgiving sides. Enjoy :)

MELISSA FRIDAY’S FAVORITE THANKSGIVING SIDES & DESSERTS

CORN CASSEROLE

1 can cream corn

1 can whole-kernel corn, drained

1 stick butter, melted

8-ounce container sour cream

1 (6-ounce) package yellow corn bread mix (I use Jiffy)

Combine all ingredients and mix well.  Pour into a greased 13x9x2-baking dish and bake at 350 for 1 hour.

GREEN BEANS

2 bags frozen Italian-style green beans or pole beans

8 slices bacon, chopped fried and drained

1 onion, sliced

2 teaspoons each of salt, pepper, garlic powder and onion powder

In a large pot, fry the chopped bacon until crisp.  Using a slotted spoon, place bacon on paper towels.  Add the sliced onion to the bacon grease and sauté for 10 minutes.   Add the beans and seasonings and enough water just to cover the beans.  Bring the beans to a boil.  Once boiling, reduce heat to low, cover and cook for 45 minutes to an hour.  Taste the beans to see if they need more salt or seasonings.  Drain the cooked beans and place in a serving dish.  Sprinkle the cooked bacon over beans just before serving, if desired.

SWEET POTATO CASSEROLE

3 cups cooked or canned sweet potatoes

½ cup sugar

½ cup melted butter

1/3 cup milk

1 teaspoon vanilla

2 eggs, beaten

Topping:

1/3 cup melted butter

1 cup brown sugar

½ cup flour

1 cup pecans

Mix first 6 ingredients with a mixer until fluffy; pour into a greased 13x9x2-baking dish.  Mix topping ingredients well and sprinkle evenly over top of sweet potato mixture.  Bake at 350 for about 45 minutes.

CARROT SOUFLEE’

1 pound bag frozen sliced carrots (please do not use canned)

3 large eggs

½ cup sugar

½ cup butter, melted

3 T. flour

1 t. baking powder

1 t. vanilla extract

Boil carrots until they are very tender, about 25 minutes.  Drain and mash with a potato masher.  Beat together carrots, eggs and remaining ingredients.  Pour into a lightly greased 1-quart baking dish.  Bake at 350 for 45 minutes.  Serves 8.

MELISSA’S CREAMY BAKED MAC AND CHEESE

1 (16-ounce) box elbow macaroni

2 pounds Velveeta cheese, cubed

Salt and pepper to taste

4 tablespoons butter

½ cup whole milk

3 cups of the macaroni water

Heat oven to 350 and grease a 13x9x2-baking dish.  Cook the macaroni according to package.  Before draining, take out 3 cups of the macaroni water and set aside.  Drain macaroni and place back in large pot.   Now add the Velveeta cheese, macaroni water, butter, milk and seasonings and cook over low heat just until cheese is melted.  It will be watery, but no worries because the macaroni will soak up the water as it bakes.  Place macaroni mixture in a 13x9x2 baking dish.   Bake covered at 350 for 30 minutes.

CRANBERRY JELLO SALAD

1 large box strawberry Jell-O

2 Red Delicious apples, peeled and grated

2 large cans cranberry sauce

2 cups hot water

½ cup sugar

Mix Jell-O and water.  Refrigerate for about half hour or until slightly gelled.  Add apples, cranberry sauce and sugar.  Pour into a greased mold or greased Bundt pan.  Refrigerate at least 6 hours or overnight.  Serves 15 small portions.

CHERRY AMBROSIA-CREAM CHEESE SPREAD

2 (8-ounce) packages cream cheese, softened

¼ cup powdered sugar

1 (6-ounce) package dried cherries

1 (15 1/2-ounce) can crushed pineapple, drained well

1 (11-ounce) can mandarin oranges, drained

3 ounces shredded, sweetened coconut

1 cup pecans, chopped

Stir cream cheese and powdered sugar together then add cherries and the next 4 ingredients.  Refrigerate at least 4 hours or overnight.  Serve with Ritz crackers, celery, or ginger snaps.  Delicious!

FRUIT COCKTAIL CAKE      

½ stick real butter, softened

1 ½ cups sugar

2 eggs

2 cups all-purpose flour

1 ½ t. baking soda

1 (15-ounce) can fruit cocktail, undrained

½ cup brown sugar

Cream butter and sugar; add eggs and beat well.  Stir together flour and soda and add to the mixture.  Stir in fruit cocktail.  Pour into a greased 13x9x2 pan and sprinkle brown sugar over batter.  Bake at 350 for 35 to 40 minutes or until done.  Poke holes in cooked cake with a wooden spoon and spread with hot icing while the cake is still warm.

ICING:

½ cup evaporated milk

¾ cup sugar

1 t. vanilla

1 stick real butter

1 cup chopped pecans

1 cup shredded coconut, optional

Mix milk, sugar, vanilla and butter; boil 2 minutes, stirring often.  Remove from heat and add coconut and pecans.  Pour icing over cake while cake is still warm.

 PUMPKIN CRUNCH        

This is awesome!

1 (16-ounce) can pumpkin

1 cup sugar

3 eggs

2 sticks butter cut into pieces (I use real butter)

1 (8-ounce) block cream cheese

1 box yellow cake mix

1 large can evaporated milk

½ teaspoon cinnamon

1 cup chopped pecans

¾ cup whipping cream

½ cup powdered sugar

Mix pumpkin, milk, sugar, cinnamon and eggs.  Pour into a greased 13x9x2 pan.  Sprinkle with yellow cake mix and DO NOT stir.  Sprinkle pecans over cake mix then place butter pieces evenly over pecans.  Bake at 350 for 1 hour.  Let cool completely.  Meanwhile, beat whipping cream, cream cheese and powdered sugar together and spread on top of pie when it’s cooled.

Slider Burgers, Rumaki, Mexican Street Corn & S'more Cookies...yum!

SLIDER BURGERS

MEXICAN STREET CORN

RUMAKI

S’MORE COOKIES

SLIDER BURGERS

1½ lbs. ground beef

1 egg

½ cup rolled oats or Italian breadcrumbs

1 tablespoon yellow mustard

1 tablespoon A-1 Steak sauce

1 teaspoon Worstershire sauce

2 tablespoons ketchup

2 tablespoons brown sugar

1 teaspoon each of garlic powder, onion powder, salt, pepper and Cajun seasoning

Place all ingredients in a large bowl and mix well.  Use a tablespoon to scoop out mixture to make small patties.  Place them on the grill over high heat and grill 3 minutes on each side.  If you choose to make regular-size burgers, grill 6 minutes on each side.  If you choose to make the sliders, Sister Schubert dinner rolls are excellent with these.  Makes 10-12 slider burgers or 4-6 regular-size burgers.

MEXICAN STREET CORN

¼ cup mayo

¼ cup sour cream

½ teaspoon garlic powder

1 teaspoon chili powder

Juice of 1 lime

6 ears fresh corn

Crumbled cotija cheese

¼ cup fresh chopped cilantro

Combine the first 5 ingredients and set aside.  Peel the cornhusks back and tie with baking string.  Remove the corn silk as much as possible.  Place the corn on a large baking sheet lined with parchment paper.  Generously brush the ears of corn on all sides with the mayo mixture.  Bake at 400 for 35 to 40 minutes.  Garnish with cotija cheese and fresh cilantro.

RUMAKI

1 lb. bacon cut down the middle

1 can sliced water chestnuts, drained

1 carton pitted dates

1 bottle Kikkoman’s Teriyaki Baste and Glaze

Take a water chestnut and a pitted date and wrap into a piece of bacon; secure with a toothpick and place into an 11x13 ovenproof baking dish.  Bake at 350 for 30 minutes.  Remove from the oven and carefully place into a clean 11x13 baking dish.  Pour the sauce evenly over all bacon pieces and bake an additional 8 minutes at 350.  Let them cool about 10 minutes before serving.  Makes 25 to 30 appetizers.

S’MORE COOKIES

1 cup all-purpose flour

¾ cup graham cracker crumbs (you can find these on the baking aisle)

½ teaspoon salt

½ teaspoon baking soda

1 stick unsalted butter, softened

¼ cup creamy peanut butter

½ cup brown sugar

½ cup white sugar

1 egg

1 teaspoon vanilla

1 bag large marshmallows cut in half (you will not use all of them)

3 Hershey bars broken into squares

Mix first 4 ingredients in a bowl and set aside.  Cream butter, peanut butter and sugars on medium speed for 2 to 3 minutes.  Mix in eggs and vanilla.   Mix in flour mixture a little at a time.  Scoop out dough with a teaspoon, form into a round ball and place onto an ungreased cookie sheet.  Bake at 375 for 5 minutes.  Remove from the oven and place a slice of marshmallow onto each cookie.  Bake for 5 more minutes, remove from the oven and place a Hershey square over each marshmallow.  Let cool completely.  Makes about 2 dozen.

Melissa's Brunswick Stew, Homemade Pimento Cheese & White Chocolate Pound Cake :)

BRUNSWICK STEW

HOMEMADE GRILLED PIMENTO CHEESE SANDWICHES

WHITE CHOCOLATE POUND CAKE

MELISSA’S BRUNSWICK STEW

2 T olive oil

2 T butter                             

2 cloves garlic, minced

1 onion, chopped

2 cans chicken broth

½ cup BBQ sauce ( I use Sweet Baby Ray’s)

½ cup ketchup

1 can lima beans

1 can corn

1 can cream corn

2 cans of diced potatoes or ½ bag frozen potatoes, cubed

1 (28-ounce) can crushed tomatoes

1 can diced tomatoes

1 T hot sauce

1 ½ Tablespoon brown sugar

1 cup water

1 T each of garlic powder, onion powder, salt and pepper (use more of each if you like)

1 pound cooked, pulled pork

In a large pot sauté onions in oil and butter until soft then add the garlic and the rest of the ingredients.  Simmer for 30 minutes to 1 hour.  Be sure to drain all cans of vegetables.  You may want to add additional BBQ sauce and hot sauce to your liking.

HOMEMADE PIMENTO CHEESE SPREAD

2 cups mild cheddar cheese, grated

2 cups sharp white cheddar cheese, grated (I use Cracker Barrel brand)

1 tablespoon Worcestershire

1 tablespoon sugar

1 (4-ounce) jar of pimentos with the juice

Dash of hot sauce

½ cup mayo

Mix it all together with a fork and refrigerate. The longer it sits the better!

FOR A GRILLED PIMENTO CHEESE SANDWICH:

I slice French bread, spread a layer of pimento cheese then top with another piece of bread.  Spread a light layer of mayo on both sides of the bread and place it in a hot skillet with a little melted butter.  Cook about 3 minutes on each side or until nice and browned.

WHITE CHOCOLATE POUND CAKE

1 box white cake mix

1 (3-ounce) package instant vanilla pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 teaspoon almond extract

2 cups white chocolate chips

Preheat the oven to 350.  Grease a 10-inch Bundt pan.  In a large bowl, mix the first 5 ingredients together for about 2-3 minutes.  Then fold in almond extract and chocolate chips.  Pour into pan a bake for 55 minutes.  Let it cool about 20 minutes and turn out on to a rack to cool completely.

Chicken Dijon Quiche, Roasted Squash & Zucchini, Spinach Salad with Warm Bacon Dressing & No-Fail Fudge :) Enjoy!

CHICKEN-DIJON QUICHE

ROASTED SQUASH & ZUCHINNI

SPINACH SALAD WITH WARM BACON DRESSING

NO-FAIL FUDGE

1 frozen deep dish pie shell

3 tablespoons butter

½ cup fresh mushrooms, sliced

¼ cup onion, chopped

2 cloves garlic, minced

2 cups cooked chicken, chopped

1 teaspoon Italian seasoning

¼ cup dry white wine

1 cup Parmesan cheese, grated

1 cup Swiss cheese, grated

1 cup whipping cream

1 tablespoon Dijon mustard

3 eggs, beaten

Place frozen piecrust on a cookie sheet.   In a skillet, melt butter over medium heat and add onion, garlic and mushrooms.  Cook for 2 to 3 minutes then add chicken, wine and Italian seasoning.   Cook over medium heat until most of the liquid evaporates.

Sprinkle a little of the cheese to cover the bottom of the piecrust.  Spread chicken mixture onto bottom of piecrust and sprinkle the rest of each cheese over chicken mixture.  In a medium bowl, combine eggs, cream and mustard, whisking well.  Pour over chicken mixture, and bake at 400 for 35 to 40 minutes or until set.

ROASTED SQUASH & ZUCHINNI

2 cups sliced squash

2 cups sliced zucchini

3 to 4 tablespoons olive oil

Salt and pepper to taste

Line a large baking sheet with parchment paper.  Toss the vegetables with the olive oil and salt and pepper.  Pour onto the cookie sheet and bake at 400 for 15 to 20 minutes.

SPINACH SALAD WITH WARM BACON DRESSING

1 bag fresh spinach

3 boiled eggs, sliced

½ red onion, sliced thin

8 slices of bacon, chopped

3 cloves fresh garlic, minced

3 tablespoons honey

3 tablespoons Dijon mustard

¼ cup apple cider vinegar

1 teaspoon each of salt and pepper

Divide the spinach amongst 4 salad plates.  Next top with the boiled eggs.  Cook the bacon until it’s nice and crispy.  Remove the bacon with a slotted spoon and place on a paper towel-lined plate.  Reserve the bacon drippings in the pan and add the onion and garlic and sauté for 1 to 2 minutes over medium heat.  Add the remaining ingredients and bring to a boil for 1 minute.  Turn on low and simmer about 10 minutes.  Top the spinach with the cooked bacon and spoon dressing over the salads.

NO-FAIL FUDGE

1 bag semisweet chocolate chips (12-ounce bag)

1 (14-ounce) can condensed milk

1 t. vanilla extract

1 cup chopped pecans

Combine chocolate chips and condensed milk in a saucepan.  Cook over low heat until blended, stirring constantly.  Remove from heat and stir in vanilla and pecans.  Spoon into a wax-paper-lined dish.  Chill until firm; cut into squares.  I find that a pizza cutter works great to cut the fudge J