The first thing I want after gorging myself with Thanksgiving richness is something light and clean! Greens of any kind fit the bill! They are nature’s own detox for the body! Here is my recipe for all three types of “Greens”. Some may want cornbread and green onions with it, but for me just pass the “Greens” and “Pot Liquor” (the juice from the Greens)! If you have a ham bone left over that is fine to use, if not you may use bacon. Enjoy!
Prewashed/packaged greens of your choice. (I usually do mustard greens, 2-3 packages)
4-6 slices of bacon
3 Tablespoons of vegetable oil
salt to taste
Fill a large pot 1/2 full. Add bacon, vegetable oil, and salt and bring to a boil. Cover the pot and let the bacon boil for 20 minutes or until done. Add your Greens (they will cook down) and stir well into the hot water. Bring your water back to a boil and turn down the heat to a simmer. Put the lid back on the pot and cook for 30-45 minutes. Stir often and make sure your water does not evaporate. You want to make sure the Greens stay covered! Serve in a bowl when you are done…you don’t want to lose one drop of that delicious juice!! Enjoy!
One of my favorite side dishes with my turkey and dressing is “Cherry Delight”. I think this is the easiest recipe I have ever seen. If you are making this for Thanksgiving and you are following my “no stress” schedule you will make this on Wednesday before Thanksgiving on Thursday. Enjoy!
1 can cherry pie filling
1 can Eagle Brand Condensed Milk
1 regular Cool Whip
1/2 cup chopped pecans (optional)
Mix together Eagle Brand Milk and Cool Whip. Add cherry pie filling and pecans. Incorporate well and refrigerate until ready to serve. How easy is that?? Have a wonderful holiday!!!
I know how overwhelming cooking a Thanksgiving and Christmas feast can be! At our house, that is exactly what our dinner is…a literal feast! By the time you count my nieces, my brother and my sister-in-love, my parents, and my family we have a total of 13 hungry mouths to feed.
Momma and I start cooking 5 days in advance. The first day (which is today, Sunday) we brine the turkey and two hens. The hens are very large! We place them in their own container and cover them in vegetable oil and rub them down very well with the oil. We do this to the turkey as well. We then mix the special seasoning in a bowl and ladle it into our hands with a tablespoon. We sprinkle it on the turkey and hens and pat the seasoning on and we don’t do this sparingly! You want your bird to be super coated!! We then cover them in foil and refrigerate until the big day! We cook the hens and turkey according to the directions that comes with the birds.
Tomorrow, we will mix “Maw’s Sweet Potato Casserole” together and cook it and refrigerate it. We will not add the marshmallows and brown them and heat the casserole until the day of the dinner. We will also chop celery for salads and the dressing, and clean it to stuff with pimento cheese on the day of our dinner.
This gives you an idea of the head start you need to be taking quickly! Remember I have all the Holiday Cooking Recipes under “Holiday Recipes”. If you didn’t get to your bird today, you may season him tomorrow! Happy cooking!!
Cold weather, warm fires, and s’mores just go together! If you are having get togethers or need a little something to tie you over during the holidays, this yummy dip is for you! Ready to be a hit at your next party? Throw this yummy recipe together!
1 (14 ounce) can sweetened condensed milk, not evaporated
1/2 cup marshmallow creme
13 ounces graham cracker sticks, one box
In a small microwave bowl, cover with a paper towel and microwave chocolate chips and condensed milk on HIGH 1-2 min until chips are melted (Be sure not to burn) mix well. Pour into 9″ glass pie pan, spreading evenly. Drop marshmallow creme by Tablespoonfuls randomly over chocolate mixture. Microwave on HIGH, (covered) about 30 seconds or until creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating marbled appearance. Serve immediately with graham sticks for dipping.
I found a ”Southern Living” recipe. I haven’t tried it, but the day isn’t over!! I love collard greens and I LOVE purple (red) onions. When I was pregnant with my daughter almost 25 years ago, I had a craving for onions. I would have crawled on my hands and knees for 100 miles to get them if I had to! I thought once the pregnancy was over so would the craving for them be over…I was WRONG! Nothing taste quite as good as a sweet onion to me. Add greens, fried cornbread, and southern fried chicken to those onions and I am in sheer heaven!! Now you know why this recipe title caught my eye. Enjoy, precious reader!!
3 (16-oz.) packages fresh collard greens
2 medium-size red onions, finely chopped
2 1/2 cups vegetable broth
1/4 cup cider vinegar
2 tablespoons dark brown sugar
1 1/2 teaspoons salt
1/2 teaspoon dried crushed red pepper