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Grandma's Country Potatoes
Grandma's Country Potatoes

Grandma's Country Mashed Potatoes - Wednesday, November 26, 2014

Serves: 8 servings

If you like the classic, creamy taste of a simple, made-from-scratch mashed potatoes recipe, then you're going to love Grandma's Country Mashed Potatoes. This amazing side dish is a great example of why we love it when Grandma's in the kitchen!

What You'll Need:
4 pounds russet potatoes, peeled and cut into chunks
6 tablespoons butter, melted
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon black pepper








What To Do:
  1. Place potatoes in a soup pot with just enough water to cover. Place lid loosely on pot, bring to a boil over high heat, and cook 20 to 25 minutes, or until fork-tender. Using the lid, drain potatoes and place pot back on heat 1 minute to make sure all water is gone.
  2. Add remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.

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Sweet Potato Pie
Sweet Potato Pie

Sweet Potato Pie - Tuesday, November 25, 2014

Serves: 8 servings

Serve up a holiday classic this year with Sherry Gore's recipe for Sweet Potato Pie. This homemade pie recipe comes from her cookbook, "Me, Myself, and Pie," and we're pretty sure this pie recipe can make a sweet potato lover out of anyone.

What You'll Need:
1/3 cup butter
1/2 cup firmly packed brown sugar
2 large eggs, beaten
3/4 cup heavy cream
2 cups cooked and mashed sweet potato
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 (9-inch) unbaked pie crust
Dash ground nutmeg (optional)
Whipped cream (optional)

What To Do:
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine butter, brown sugar, eggs, heavy cream, sweet potato, vanilla, cinnamon, ginger, and salt; mix well. Pour into pie crust.
  3. Bake 15 minutes. Reduce heat to 350 degrees and continue baking 40 minutes. Be careful not to burn crust. Remove from oven and let cool. Refrigerate until ready to serve. When ready to serve, garnish with nutmeg and whipped cream, if desired.

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Foolproof Turkey Gravy
Foolproof Turkey Gravy

Foolproof Turkey Gravy - Monday, November 24, 2014

Makes: 4 servings

We all know Thanksgiving dinner isn't complete without a good gravy to drizzle and drench over the big bird, which is why we know you'll love our foolproof 2-Step Turkey Gravy. It's everything you ever wanted in a gravy, but with no stress involved!

What You'll Need:
4 cups turkey or chicken broth
1 (10-3/4-ounce) can condensed cream of chicken soup
1/2 cup milk
1 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1/2 teaspoon browning and seasoning sauce




What To Do:
  1. In a large saucepan over high heat, bring broth to a boil. Stir in soup, milk, poultry seasoning, onion powder, salt and black pepper. Reduce heat to low and simmer 4 to 5 minutes.  
  2. Remove 3/4 cup broth mixture to a bowl and whisk in flour until smooth. Slowly add to pot, stirring. Add in browning sauce and continue to cook 2 to 3 minutes, or until thickened.

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Old-Fashioned Cornbread Dressing
Old-Fashioned Cornbread Dressing

Old-Fashioned Cornbread Dressing - Friday, November 21, 2014

Serves: 12 servings

Plug in your slow cooker and cook up this savory Old-Fashioned Cornbread Dressing for your hungry crowd. It leaves your oven available for more favorites, such as that holiday turkey or pie!

What You'll Need:
4 1/2 cups cornbread crumbs
1 (14-ounce) package herb stuffing mix
2 (10-3/4-ounce) cans cream of chicken soup, undiluted
3 1/2 cups low-sodium chicken broth
1 onion, chopped
1/2 cup chopped celery
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, cut up
What To Do:
  1. Coat a 5-1/2- or 6-quart slow cooker with cooking spray.   
  2. In a large bowl, stir together all ingredients except butter. Pour cornbread mixture into prepared slow cooker and dot with butter.  
  3. Cover and cook on LOW setting 4 hours, or until cooked through and set.  

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Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie - Thursday, November 20, 2014

Serves: 8 servings

Just when you think you don't have any room left, you remember the Pumpkin Cheesecake Pie and...oh look, there's still some room! This creamy pie combines two favorites for an after-feasting dessert that's make-some-more-room delicious!

What You'll Need:
1 refrigerated pie crust (from a 15-ounce box)
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, divided
1 (15-ounce) can pumpkin pie filling
1 (5-ounce) can evaporated milk
1 cup heavy cream
2 tablespoons maple syrup
2 tablespoons confectioners' sugar



What To Do:
  1. Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into pie plate and fluting edges.
  2. In a medium bowl, beat cream cheese, sugar, and vanilla. Beat in 1 egg just until mixed. Spread into pie crust and set aside.
  3. In a large bowl, beat pie filling, remaining egg, and evaporated milk. Pour pumpkin mixture slowly over cream cheese mixture.
  4. Bake 60 to 65 minutes, or until center is set; let cool.
  5. In a medium bowl, beat heavy cream, maple syrup, and confectioners' sugar until stiff. When ready to serve, top each pie slice with a dollop of maple whipped cream.

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New Thanksgiving Sides
New Thanksgiving Sides

New Thanksgiving Sides - Wednesday, November 19, 2014

Sure, Thanksgiving is all about tradition, but that doesn't mean you can't add a few modern-day twists to some of your old favorites! You and your guests will love discovering new flavors in these New Thanksgiving Sides!

What You'll Need:













What To Do:

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Butter-Basted Herbed Turkey
Butter-Basted Herbed Turkey

Butter-Basted Herbed Turkey - Tuesday, November 18, 2014

Serves: 12 servings

This Thanksgiving-perfect, Butter-Basted Herbed Turkey isn't just pretty to look at it, it's got buttery goodness in every bite, too! Thanks to an easy, throw-together herb-butter, your main attraction is gonna have everyone at the table talkin' turkey.

What You'll Need:
1 (12-pound) turkey
2 sticks butter
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, peeled and quartered
2 celery stalks, cut in quarters



What To Do:
  1. Preheat oven to 350 degrees F. Remove giblets and neck from turkey; reserve for a later use. Rinse turkey with cold water, pat dry, and place in roasting pan.
  2. In a medium bowl, combine butter, parsley, poultry seasoning, paprika, garlic, salt, and pepper; mix well. Rub half the mixture over outside of turkey. Place onion and celery in cavity of turkey. Cover turkey with foil.
  3. Roast turkey 1-1/2 hours, remove foil, and brush with herbed butter. Continue to cook uncovered 1-1/2 to 2 hours more, or until thermometer reaches 180 degrees in thickest part of thigh, basting with herbed butter every 30 minutes.

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Creamy Baked Onions
Creamy Baked Onions

Creamy Baked Onions - Monday, November 17, 2014

Serves: 8 servings

There will only be tears of joy when you serve up these Creamy Baked Onions. It's a company-fancy side dish that is one of our most popular onion recipes.

What You'll Need:
8 onions, peeled and cut in half horizontally
1 3/4 cups chicken broth
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg




What To Do:
  1. Preheat oven to 425 degrees F.  
  2. Place onions cut-side up in a 9- x 13-inch baking dish. Pour chicken broth over onions and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper.  
  3. Bake uncovered 55 to 60 minutes, basting often.  
  4. In a small bowl, combine heavy cream and flour; mix until smooth. Pour mixture over onions and sprinkle with nutmeg.  
  5. Bake 20 to 25 minutes, or until the pan juices are thickened and onion tops are golden.

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Upside Down Apple Pie
Upside Down Apple Pie

Upside Down Apple Pie - Friday, November 14, 2014

Serves: 6 servings

Our number one requested apple pie recipe, this Upside Down Apple Pie will make you the apple of their eyes, especially when you serve it warm with a scoop of vanilla ice cream!

What You'll Need:
6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 (15-ounce) package refrigerated rolled pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges





What To Do:
  1. Preheat oven to 375 degrees F. Coat a deep-dish pie plate with cooking spray and line it with wax paper. Coat wax paper with cooking spray.  
  2. In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unroll 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of pie plate; set aside.  
  3. In a large bowl, combine granulated sugar, flour, cinnamon, and remaining butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.  
  4. Unroll second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.  
  5. Bake 1 to 1-1/4 hours, or until crust is golden (see Notes). Carefully loosen wax paper around rim and invert pie onto a serving plate while still hot. Remove wax paper and allow to cool slightly; slice into wedges and serve warm, or allow to cool completely before serving.

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Tater Tot Nachos
Tater Tot Nachos

Potato Tot Nachos - Thursday, November 13, 2014

Serves: 8 servings

What do you get when you cross a party favorite, like nachos, with an everyone-favorite, like potato tots? Potato Tot Nachos! Our tots are smothered in seasoned ground beef, melty cheese, and other toppings before finishing off with dollops of sour cream. Yum!

What You'll Need:
1 pound ground beef
1 (1-ounce) packet taco seasoning
1 (32-ounce) package frozen potato nuggets, baked according to package directions
1 cup black beans, rinsed and drained
1 cup shredded Cheddar cheese
1/2 cup chopped tomato
2 scallions, sliced
2 tablespoons pickled jalapeno slices
1/2 cup sour cream




What To Do:
  1. In a skillet over medium heat, saute ground beef 6 to 8 minutes, or until browned; drain excess liquid. Stir in taco seasoning; set aside.
  2. Place tater tots on a serving platter and spoon ground beef over potatoes. Top with black beans and cheese and place in oven 1 minute, or just until cheese has melted. Sprinkle with tomato, scallion, and jalapeno slices and top with dollops of sour cream. Serve immediately.

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