Tuesday, November 25, 2008

Thanksgiving Cooking Extravaganza!

tonight, i popped in Love Actually, poured myself a glass of Twisted Zin - CA Old Zinfandel, and got to cookin'! i decided to bake the apple pie on thursday morning so the squash casserole was my first official foray into holiday cooking!

i'm quite pleased with myself actually... i think... um... how do you tell if a casserole is done? 'cause it kinda looks the same coming out as it did going in... it smells good and its all bubbly. it'll either be fabulous or a giant ball of goo. i'll keep you posted.

Thanksgiving Squash Casserole:

Ingredients:
- 2lbs each of yellow squash and zucchini, thinly sliced
- 1 medium onion, chopped
- 1 large carrot, grated or chopped
- 1/2 bag of Pepperidge Farm cornbread stuffing (i ended up using most of it b/c i love crusty topping)
- 1 can cream of chicken soup (i used the low sodium variety)
- 1/2 stick butter
- 8 oz. cheddar cheese (= 1 bag of pre-shredded)
- 4 oz. light sour cream
- shredded Parmesan
- salt & pepper to taste

Directions:
- preheat oven to 325
- steam veggies with small amount of water; drain well
- while steaming veggies, melt butter in another skillet and add stuffing
- mix veggies + 3/4 of stuffing mix + rest of ingredients (besides Parmesan)
- pour mixture into 9 x 13in. pan
- sprinkle rest of stuffing + Parmesan on top
- bake for 20-25 min.


apple pie is the one thing i can make in my sleep, so if my casserole turns out looking nothing like Mom's / the one in that pretty green cookware, at least i'll have old reliable!

so for thursday... Old-Fashion Apple Pie

Ingredients:
- 2 9-in pie crust (by cookies in fridge section of grocery store)
- 1/4 c. brown sugar
- 1/2 c. sugar
- 2 tbs. flour
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 5-7 Granny Smith apples (depending on size)

Directions:
- preheat oven at 425
- press one pie crust into pie tin (give the tin a small spray of Pam)
- peel, core, and thinly slice apples
- combine apples with dry ingredients
- pour mixture into pie tin
- roll second crust over pie and press, seal, and crinkle edges together
- bake for 40-45 min.


and for those of you still scurrying for a creative holiday dessert idea, my favorite RJB and her family will be dining on this scrumptious looking fall trifle by Paula Dern... um, totally jealous!


happy baking!

2 comments:

happy little comments!