Potato and Bell Pepper Gratin with Pepper Jack Cheese

I wanted to add a few recipes for Thanksgiving sides, this is a new recipe that I am going to include in my Thanksgiving dinner this year.

4 pounds russet potatoes

2 (16 ounces) jars roasted peppers, drained

2 cups heavy cream

2 large onions, thinly sliced

1 1/2 teaspoons kosher salt

1 1/2 teaspoons black pepper

1 pound shredded Pepper Jack or Monterey Jack cheese

Directions

Preheat oven to 400F with rack in middle position.
Peel potatoes, then thinly slice on a slicer or with a very sharp knife. Open peppers and remove any seeds.
Drizzle bottom of a 13-by 9-inch baking dish with 1/4 cup cream. Arrange 1/3 of potatoes evenly over bottom of baking dish. Top with 1/3 onions and 1/3 peppers. Sprinkle with 1/2 teaspoon kosher salt and pepper. Make another layer of potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of Kosher salt and pepper. Drizzle with 1/2 of remaining cream. Layer the remaining potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of Kosher salt and pepper. Drizzle with remaining cream. Top evenly with cheese.
Bake until cheese is browned, and potatoes are very soft when tested with a fork, about 1 hour. Remove from oven and let stand 15 minutes.

Vanilla Honey Butter

I found this recipe on the wooden spoon blog and it is so good and it will go great with the yeast rolls for your Thanksgiving dinner .
Vanilla Honey Butter

• 1/2 cup butter, softened
• 2 tablespoons sifted confectioners’ sugar
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract

Combine all ingredients using an electric mixer until creamy and smoother on muffins, bagels, toast, or just eat with a spoon (the most shameful, and my favorite, way to sample).

yeast rolls

Here is my favorate recipe for rolls. I make it every year for thanksgiving

·         2 packages active dry yeast

·         2 cups milk, scalded, cooled to lukewarm, divided

·         ¹/4 cup granulated sugar

·         2 teaspoons salt

·         2 eggs, beaten

·         ¹/4 cup vegetable shortening or margarine

·         5 cups all-purpose flour

·         Melted butter

Instructions

Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.

Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.

Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.

Watergate salad

Here is a recipe Momma always made at Thanksgiving and Christmas it is a simple but old fashioned recipe just like me, love it!                                                                                                                 

• 1 package The 3 Ounce Size( Small Size ) Instant Pistachio Pudding
• 1 container 9 Ounce Size, Thawed Cool Whip
• 1 can ( 14 Ounce Size ) Crushed Pineapple, Drained ( Save The Liquid )
• 2 cups Mini Marshmallows
• ½ cups Chopped Nuts ( Optional ) I Like To Use Pistaschio Or Macademia Nuts

Preparation Instructions

Mix everything together by hand in large bowel.
Refrigerate for a few hours.
If after cooling, you like this a bit thinner, add a small amount of the reserved pineapple juice.



Caramel-Pecan Cheesecake Pie Recipe

 

I found this on one of my favorite recipe sites to visit called taste of home. I have tons of cookbooks from them. My hubby says how many cookbooks do you need? well, we can all tell who the cook is in the family is. I am going to make this at thanksgiving this year it looks so yummy and simple, my kind of a recipe.

 

Ingredients

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions

• Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.
  
  Editor’s Note: This recipe was tested with Smucker’s ice cream topping.

Nutrition Facts: 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.

Brie En Croute

Brie En Croute

Ingredients

·         1 sheet frozen puff pastry , pre-packaged

·         1 tablespoon unsalted butter

·         1/2 cup walnuts

·         1/8 teaspoon ground cinnamon

·         1 (8-ounce) wheel Brie

·         1/4 cup brown sugar

·         1 egg, beaten

·         Crackers , for serving

Directions

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

My Hubby's Favorite dip

I want to share this simple but good dip with y'all. I make it all the time it is so good!


1 large container of sour cream
1 cup of sharp shredded cheddar cheese
1 envenlope of hidden valley ranch dressing mix

just stir everything together and serve.

I also add in sundried tomatoes and bacon sometime to fancy it up give it a try