Thankfully these are easy…

Thanksgiving is only 3 weeks away.  And that may seem like a long time to some people but to me it might as well be tomorrow.  I have to plan things out ahead of time and buy ingredients along the way because I cannot afford to buy everything at once.  I’d have to carry it all home on my back because I couldn’t afford any gas for my car. 

So I am already planning on what I will make.  And what are the holidays about if not sharing with friends and family?  Here are a few recipes that are relatively easy, definitely delicious and will be a big hit with everyone:

1) This pie is fudgy.  It has pecans.  You will probably have to make 2 because you will eat the first one the night before!

Gina's Memphis Mud Pie - Recipe courtesy The Neelys

Ingredients

• 4 ounces bittersweet chocolate, coarsely chopped
• 4 ounces semisweet chocolate, coarsely chopped, plus shaved chocolate, for garnish
• 1/2 cup unsalted butter
• 4 large eggs
• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 cup chopped pecans, plus finely chopped pecans, for garnish
• 1 deep-dish, store-bought, chocolate cookie wafer crust
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth.

Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes. Mix in the melted chocolate mixture and fold in the pecans. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes.

Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 1 1/2 hours.

In a medium bowl add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, makng a nice mound on top of the pie. Garnish the top with shaved chocolate and finely chopped pecans. Serve immediately.

2) This one is a great idea for leftover turkey or a great casserole to take for a party. 

Hot turkey salad with sage biscuits

Ingredients:

• ¼ cup mayonnaise
• 2 tablespoons Original Bisquick
• 2 cups cut-up cooked turkey
• ¼ cup shredded cheddar cheese
• 2 medium celery ribs, sliced
• 2 medium green onions, sliced
• 2 ¼ cups Original Bisquick
• ¾ cup milk
• ½ teaspoon dried sage leaves

Directions:

Heat oven to 425 degrees. Mix mayonnaise and two tablespoons Bisquick in medium bowl until well-blended. Stir in turkey, cheese, celery and onions. Set aside.

Mix remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead 10 times. Roll dough one-half inch thick. Cut with 1 ½-inch round cutter dipped in Bisquick. Place close together around edge of ungreased two-quart casserole.

Spoon turkey mixture into mound in center of biscuits. Bake uncovered for 18 to 20 minutes, or until biscuits are golden brown and turkey mixture is hot.

3)  To me, this is a good ole Southern side dish.  Paula Deen makes everything better. 

Cheesy Squash Casserole

Ingredients

• 1 tablespoon vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

 

I hope that you all enjoy these dishes.  I also hope that you will share with me some of your tried and true holiday favorites.  I’m always open for new recipes and well, eating!