We Have A LOT to be Thankful for……Mine is FOOD!

I can proudly and grudgingly say that Tony and I lead a pretty healthy lifestyle. We go to the gym 3-5 days a week that include lifting and some cardio. We have cut our drinking a significant amount and enjoy a cocktail or beer once a week on the weekends. We stay pretty active with Donovan by riding our bikes, going on hikes, or running or dancing around our kitchen island. We meal prep…SIGH….every weekend that include our protein, veggies, and brown rice-over and over again. So now that Thanksgiving is right AROUND the corner, Tony and I are dreaming of the amazing food to be had.

Grandma's Recipe for THE BEST ROLLS EVER!

Before we changed our lifestyle and started meal prepping, I would always try amazing food recipes that were heavy in butter, cheese, bacon and carbs! Now that I do not cook as much, it is so fun to be able to dust off my recipe book and make good, home cooked food.

Every Thanksgiving or Christmas at my parents’ house, I have been providing 3 different items that have become a tradition in my household. My inspiration comes from the beautiful Rhee Drummond (The PioneerWoman) who has turned into an obsession for me. I JUST ADORE how she is real, genuine and provided recipes that are ideal and just plain good. Another inspiration comes from my grandma Belva who has taught me to cook simple English muffin pizza to complex cinnamon roll or homemade dinner rolls.

Great Grandma Belva

So this year for Thanksgiving, I will providing 3 staples along with my mom’s delicious turkey. Cornbread stuffing inspired by The Pioneer Woman, sweet potato casserole inspired by trial and error for me, and dinner rolls inspired by Grandma Belva.

Below is the cornbread stuffing that I make every year. The only thing I do different than Rhee is make this cornbread recipe a WEEK before the big day, and during that week, it is laying out in cubes to dry.

Cornbread Stuffing

By The Pioneer Woman

·         1 loaf Cornbread

·         1 loaf Italian Bread, Such As Ciabatta

·         1 loaf French Bread

·         1 whole Large Onion Or 2 Medium Onions, Diced

·         5 stalks Celery, Diced

·         1/2 bunch Parsley, Chopped

·         1/2 cup (1 Stick) Butter

·         6 cups Low-sodium Chicken Broth, More If Needed For Moisture

·         1/2 teaspoon Dried Basil

·         1/2 teaspoon Ground Thyme

·         1 Tablespoon Fresh Rosemary, Finely Minced

·         Salt And Pepper

Preparation

·         Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp.

Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.

Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed.

Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!

Sweet Potato Casserole with Marshmallow and Streusel Topping

By trial and error through me!

·         3 lbs of sweet potatoes (cut into chunks and boiled until tender)

·         2 TBL of butter

Topping

·         4 tablespoons unsalted butter softened

·         1/4 cup brown sugar

·         1/4 cup all purpose flour

·         1/2 teaspoon ground cinnamon

·         1/8 teaspoon salt

·         1/2 cup chopped pecans

·         2 -3 cups mini marshmallows

Preparation

·         Arranged chunks of sweet potatoes in a greased baking pan. I like mine chunked and NOT mashed with seasonings…just simple and pure. Sprinkle pieces of butter over the potatoes.

·         In a medium bowl, combine brown sugar, flour, cinnamon, salt and pecan pieces. Cut in butter until combined

·         Alternate rows of marshmallows and streusel topping on top of the chunks of potatoes

·         Bake at 375 degrees for 10-15 minutes.

Grandmas Rolls (A family recipe!)

By Grandma Belva

·         1-1/2 C. Warm Milk

·         1 C Sugar

·         6 Tbl oil (any oil will do!)

·         2 tsp salt

·         2 Tbl active dry yeast

·         ½ C warm water

·         2 eggs, beaten

·         5-1/2-7 Cups of flour

Preparation

·         Mix together milk, sugar, oil, and salt. Set aside and let cool

·         In a small bowl, mix together yeast and warm water, let it set for 5 min. Mix into milk mixture

·         Add 2 Cups of flour than add beaten eggs until mixed together

·         Add the remaining flour until in forms a soft dough

·         Knead for about 5-8 minutes

·         Place dough in a well greased bowl, cover and let it rise for 1 hour

·         Punch dough down and form into 1 in balls. Place balls into a greased baking pan

·         Cover and let rise for another 30 minutes

·         Brush with olive oil or melted butter and bake at 350 degrees for 20-25 minutes

We have SO much to be thankful for! I do have to say that besides my faith in Jesus, my family, my job and my friends, what I am MOST thankful for are these two boys that have blessed my life in so many ways imaginable.

Happy Thanksgiving everyone! May your bellies be full and your hearts overflowing!

XOXOX

Tiff