THANKSGIVING TUESDAY A FEW MORE RECIPES JUST IN TIME…


Thanksgiving seems so early this year!!! Everyone thinks it should be next week…but it is Thursday! I thought I would share a recipe for the old standby green bean casserole…but with a new twist…  Adding chopped water chestnuts, lemon, almonds and panko bread crumbs.

Lemon Almond Green Bean Casserole

Lemon Almond Green Bean Casserole 2 photo by Kathy Miller

Ingredients

  • 3 (15-oz) packages frozen French-cut green beans, thawed and well drained
  • 1/2 cup salted butter, divided, 2 T. and 6 T.
  • 1/4 cup chopped onion or shallot
  • 1 cup panko (Japanese-style breadcrumbs)
  • 1  1/2 cup untoasted sliced almonds, divided, 1 cup and 1/2 cup
  • 1/2 teaspoon kosher salt
  • 2 tablespoons melted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk
  • 4 ounces Parmesan cheese, shredded (about 1 1/2 cups)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 (8-oz) can diced water chestnuts, drained

Instructions

  1. Preheat oven to 350 degrees.
  2. Squeeze thawed green beans lightly to remove water.
  3. Stir together 2 tablespoons melted butter,  1 cup panko, 1 cup almonds, 1/2 teaspoon salt and set aside.
  4. Heat 2 tablespoons of the butter in a Dutch oven over medium high heat.  Add onion and cook, stirring often until mixture is caramelized, about 8 minutes.
  5. Transfer onions to plate and without wiping out Dutch oven, add remaining 6 tablespoons butter.  Melt butter over medium high; whisking flour, and cook, whisking constantly 1 minute.
  6. Gradually add milk, whisking until smooth.  Cook, whisking, until thickened and bubbly, about 4 minutes.
  7. Remove from heat, and whisk in Parmesan cheese, kosher salt and black pepper and 1 tablespoon lemon juice until melted and smooth.
  8. Stir in green beans, onions, water chestnuts and 1/2 cup sliced almonds
  9. Spoon into a lightly greased baking dish.
  10. Bake in preheated oven until bubbly around edges, 15 minutes.
  11. Remove from oven;  top casserole with panko mixture.  Bake 30 minutes at 350 degrees

    NOTES

    To make ahead, prepare recipe through step 9, up to 3 days in advance; cover and refrigerate.  On the day of, resume with step 10.  Bake 15 minutes (10 minutes more if cold from refrigerator).  Add toppings and bake 30 minutes more.

By KathyMillerTime, Adapted from Southern Living

KathyMillerTime

Recipe Printed from www.kathymillertime.com

This time of year is perfect for recipes containing  pecans.  I remember my south Georgia grandmother sending us a huge package of pecans every year just before Thanksgiving and Christmas.   I am including 3 recipes using pecans, perfect for Thanksgiving appetizers or desserts.  Great for tailgating or homegating during those big rivalry games this weekend.

 Pimento Cheese Ball, Pecan Praline Cookies, and Chocolate Chip Cheese Ball

Pimento Cheese Ball

The pimento cheese recipe is from Jessica Parks Hurst, a Vanderbilt alumni and cousin.  This is Rivalry Week and she and I will be on opposite sides of the gridiron. I will still love her! and Go Vols!!!

Pimento Cheese Ball photo by Kathy Miller

Ingredients

  • 1 3 (ounce) package cream cheese, softened
  • 1/3 cup sharp cheddar cheese, grated
  • 1/3 cup monterey jack cheese, grated
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 3-4 tablespoons pimentos, chopped
  • 2-3 tables

Instructions

  1. Combine in a food processor, pulse to achieve desired consistency.
  2. Serve with crackers.
  3. This recipe should be refrigerated in a small bowl for 3 hours.
  4. Transfer to wax paper, shape into ball and roll in pecans.
  5. Refrigerate overnight.

By Jessica Parks Hurst via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Pecan Praline Cookies.

Pecan Praline Cookies and Chocolate Chip Cheese Ball photo by Kathy Miller

These are my go to cookies any time I need to bring something sweet to a tailgate or a party.  They are that good!!!!

Cookies

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • 1 ½ cups firmly packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup pecans, coarsely chopped

Icing

  • 1 cup firmly packed brown sugar
  • ¼ cup whipping cream
  • 1 cup powdered sugar

Instructions

  1. In a large bowl, stir together the flour, baking powder, and salt. Set aside.
  2. Preheat oven to 350 degrees.
  3. In bowl of electric mixer, combine the butter and brown sugar. Beat until well blended.
  4. Beat in the egg until fluffy.
  5. Blend in the vanilla.
  6. Gradually add the flour mixture just until blended.
  7. Drop by rounded teaspoonful onto greased cookie sheets, placing the cookies 2 inches apart from one another. Flatten each cookie slightly with a fork.
  8. Sprinkle each cookie with approximately 1 teaspoon chopped pecans.
  9. Bake 10 minutes or until golden. Transfer onto wire racks to cool.
  10. While cookies are cooling, prepare the icing.
  11. In a 1 ½ to 2-quart saucepan, combine the brown sugar and whipping cream.
  12. Place over medium-high heat, stirring until the sugar dissolves and the cream comes to a boil. Boil, stirring constantly for 1 minute.
  13. Remove from heat and blend in the powdered sugar. Beat until smooth.
  14. Drizzle cooled cookies generously with the icing.

By KathyMillerTime
Adapted from Red Rocks & Cinnamon Rolls, Marion Yadon

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Chocolate Chip Cheese Ball from Pam Hope, a huge Auburn fan.  Pam has contributed many great recipes for “Tailgating Through The South”.

This is a surprise to most guests.  It looks like the traditional cheese ball, but when people bite into it,

WOW  so sweet and so good!

Chocolate Chip Cheese Ball photo by Kathy Miller

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1/4 teaspoon vanilla extract
  • 3/4 cup confectioners sugar
  • 2 tablespoons brown sugar
  • 3/4 cup chocolate chips
  • 3/4 cup chopped pecans
  • graham crackers

Instructions

  1. Beat cream cheese, butter, and vanilla until fluffy.
  2. Gradually add sugars; beat just until combined.
  3. Stir in chocolate chips.
  4. Cover and refrigerate 2 hours.
  5. Place on plastic wrap, shape into a ball.
  6. Refrigerate at least 1 hour.
  7. Just before serving, roll cheese ball in pecans.
  8. Serve with graham crackers.

Notes

This is a surprise to most guests. It looks like the traditional cheese ball, but when people bite into it--WOW so sweet and so good!

Pam Hope via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

HAPPY THANKSGIVING AND… NOW ON TO FOOTBALL AND RIVALRY WEEKEND!

AND HEAR (HERE) AGAIN IS MY FAVORITE QUOTE!!!

THANKSGIVING DINNERS TAKE EIGHTEEN HOURS TO PREPARE.  THEY ARE CONSUMED IN TWELVE MINUTES.  HALF-TIMES TAKE TWELVE MINUTES.  THIS IS NOT COINCIDENCE.

ERMA BOMBECK

Come celebrate with me.  I’ll save you a seat at the table.

2 Comments

  • Myra Jeffreys says:

    Hey friend !
    I didn’t get the email until the day after Thanksgiving, but I will definitely be trying the recipes for Christmas ! Live to you, Dave, and family !!!

    • KathyMiller says:

      Thank you Myra! Hope you try the green beans for Christmas…or any of the pecan recipes…Hope your Thanksgiving was lovely (on the beach) and look forward to the Christmas season! Love you friend!

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