After you have planned and prepared for the main event — the turkey — for your Thanksgiving meal, it is time to decide on the perfect sides.
Most families have their certain go-to sides every year.
Why not shake things up a bit?
Try a new twist on an old favorite.
Today, I have some for you to give a try. Won’t the Flemming family members be surprised at my house! Thanks for reading.
PRALINE SWEET POTATO CASSEROLE
2 medium sweet potatoes, peeled and cubed
½ cup heavy whipping cream
2 large eggs
¼ cup brown sugar
1 tablespoon vanilla extract
1½ teaspoons pumpkin pie spice
½ cup chopped pecans
1/3 cup brown sugar
¼ cup sweetened condensed milk
1 tablespoon melted butter
½ teaspoon vanilla extract
Preheat oven to 325 degrees. Lightly spray an 8-by-8-inch baking dish with cooking spray, and set aside. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15 minutes or until tender. Drain potatoes, and cool slightly. Place in a large bowl. Add heavy cream, eggs, ¼ cup brown sugar, 1 tablespoon vanilla extract and pumpkin pie spice. Mix with a handheld mixer until smooth. Fold in pecans and spread into prepared dish. Combine 1/3 cup of brown sugar, sweetened condensed milk, melted butter and ½ teaspoon vanilla. Spoon over potato mixture, and cut through with a knife to swirl. Bake uncovered for 45 minutes.
THREE CHEESE SQUASH CASSEROLE
6 tablespoons butter
3 pounds yellow squash, sliced ¼-inch thick
1 medium onion, chopped
2 teaspoons kosher salt
2 eggs, slightly beaten
1 (8-ounce) carton sour cream
1 cup shredded cheddar cheese
½ cup Swiss cheese
½ cup mayonnaise
½ teaspoon dried thyme
½ teaspoon black pepper
2 sleeves Ritz crackers, crushed
¼ cup grated Parmesan cheese
Preheat oven to 350 degrees. Spray a 13-by-9-inch baking dish with cooking spray, and set aside. Melt 3 tablespoons of butter in a large skillet. Add squash, onion and 1 teaspoon salt. Cook until squash is tender, about 15 minutes. Drain well, and discard liquid. Mix together eggs, sour cream, cheddar cheese, Swiss cheese, mayonnaise, thyme, remaining salt and pepper. Add to squash mixture. Pour into prepared dish. Melt remaining butter, and add Ritz crackers and Parmesan cheese. Sprinkle over top of casserole. Bake uncovered for 20 minutes.
GREEN BEAN AND ARTICHOKE CASSEROLE
1 tablespoon olive oil
1 medium onion, chopped
½ teaspoon minced garlic
1½ pounds fresh green beans, cut into 1-inch pieces
½ cup Italian-seasoned bread crumbs
3 (14-ounce) cans artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
Dash of cayenne pepper
½ teaspoon Italian seasoning
1/3 cup heavy cream
Salt and pepper to taste
1 (2.8-ounce) can french fried onions
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray, and set aside. In a skillet over medium high heat, heat olive oil add onion, and cook until tender. Add garlic and cook one more minute. Add green beans, and cook for five minutes. Remove skillet from heat. Add bread crumbs, artichoke hearts, Parmesan cheese, cayenne pepper, Italian seasoning, cream, salt and pepper. Pour into prepared pan, and top with french fried onions. Bake for 30 minutes.
CHEESY CORN CASSEROLE
4 eggs
1 (12-ounce) can evaporated milk
1 tablespoon chopped chives
Salt and pepper to taste
4 cups frozen corn kernels, thawed
2 cups shredded Swiss cheese
1 sleeve Ritz crackers, crushed
¼ cup butter, melted
Preheat oven to 350 degrees. Lightly spray a 13-by-9-inch baking dish with cooking spray, and set aside. Whisk together eggs, milk, chives, salt and pepper. Stir in corn and 1½ cups Swiss cheese. Transfer to baking dish. Combine Ritz crackers and melted butter, and sprinkle over corn mixture. Top with remaining cheese. Bake uncovered for 45 minutes. Let stand for 10 minutes before serving.
MAKE-AHEAD MASHED POTATOES
3 pounds Yukon gold potatoes, peeled and cubed
1 (8-ounce) package cream cheese
1 cup sour cream
½ cup butter, cubed
¼ cup milk
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked and chopped
Place potatoes in a large pan. Cover with water, and bring to a boil. Reduce to medium heat, and cook for 15 minutes or until tender. Drain potatoes, return to pan and mash potatoes. Stir in cream cheese, sour cream and butter until fully incorporated. Stir in milk, onion powder, garlic powder, salt and pepper. Transfer potatoes to prepared pan, and sprinkle with cheese and bacon. Cover and refrigerate up to one day. Preheat oven to 350 degrees, and bake uncovered casserole for about one hour or until heated thoroughly.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
