Give Thanks

We have much to be grateful for- but most of all-that God sent Jesus to die for us! I know that we all agree with that, and once again, I will take advantage of having Cooking Club at my house to decorate for Christmas and begin our festive celebrations early! 

So, once again, Christmas will be coming to the Davenports on Thursday!!! (I know, I'm crazy)

Hoping these recipes will be new twists on some favorites-

Kati- Bacon Tomato Tartlets (at the Table-Paty Roper)

   36 mini philo cups 

   small bag of real bacon bits

   1 medium tomato, seeded and chopped

   3 oz. shredded mozzarella cheese

   1/2 cup mayonnaise

   1 teaspoon italian seasoning

   3/4 teaspoon garlic salt

Preheat over to 350. 

Mix together all ingredients, stir well. Fill each Philo cup with mixture. 

Bake for 10-12 minutes. 

Jen- Stuffed Turkey Breast

http://hauteapplepie.com/2011/04/26/sun-dried-tomato-basil-goat-cheese-stuffed-turkey-breast/

        

Catherine- Emeril Lagasi's Loaded Baked Potato Casserole

http://www.foodnetwork.com/recipes/emeril-lagasse/twice-baked-potato-casserole-recipe/index.html

                                         OR

           Potato Gratin with Rosemary Crust

http://www.myrecipes.com/recipe/potato-gratin-rosemary-crust-50400000108677/

****you can make whichever recipe you would like. I wanted to get the potato gratin recipe on the blog since it's so tasty and pretty (and it took me hours to find last year!!!)

Sarah- Yummy Green Beans from a Can

   14 oz. can of whole green beans

   1 teaspoon Orrington Farms Ham flavoring

   1 Tablespoon Olive oil

   1 Tablespoon Butter

   Generous sprinkling of garlic powder, fresh ground pepper and a little salt

   2 new potatoes

Bring to a boil, cover, reduce heat and simmer for 1 hour. The last 12-15 minutes add halved new potatoes. 

Whitney- Chickasaw Corn Pudding (from A Sterling Collection-Jr. League, Memphis)

   4 eggs

   1/2 c light sour cream

   1 1/2 teaspoon baking powder

   1/4 cup butter or margarine

   2 Tablespoons sugar

   2 Tablespoons flour

   3 cups fresh or frozen whole kernel corn (cooked)

   2 Tablespoons brown sugar

   1/4 teaspoon cinnamon

   2 Tablespoons butter or margarine, melted

Beat the eggs in a large mixing bowl. Add the cream and baking power and mix well. Melt 1/4 cup butter in a 1 1/2 quart saucepan. Stir in the sugar and flour until smooth. Whisk into the egg mixture gradually. Stir in the corn. 

Spoon into a greased shallow 1 1/2 quart baking dish. Bake at 350 for 30-40 minutes or until set. Combine brown sugar and cinnamon in a small bowl and mix well. Remove the pudding from the oven. Drizzle with 2 tablespoons of melted butter. Sprinkle with brown sugar mixture as well. Bake for 3-5 minutes longer or until the brown sugar melts. 

Emily- Praline Brownies (from Tastefully Done-Jackson, MS)

   1 stick butter, melted

   1 (16 oz) package brown sugar

   3 eggs, beaten

   1 teaspoon vanilla

   1 1/14 cups all purpose flour

   1/2 teaspoon baking powder

   1/2 teaspoon salt

   1 cup pecans, chopped

Preheat oven to 375. 

Cream butter and sugar, add eggs and vanilla, add flour and baking powder and salt. 

Stir in pecans. 

Pour into lightly greased 9x13 inch glass baking dish. Bake for 30 minutes, watching to be sure the edges don't get too dark. 

Top with caramel icing, working rapidly as the icing dries quickly. 

CARAMEL ICING:

   1 stick butter

   1 cup light brown sugar

   1/4 cup milk

   3 cups confectioners' sugar

In a saucepan, melt butter then add brown sugar. 

Bring to a boil, continuing boiling for 2 minutes, stirring constantly. Lower head and cool slightly. 

Add milk and beat with a whisk until smooth. 

Add confectioners' sugar and blend until icing reaches smooth spreading consistency, adding more milk if neccessary. 

HAPPY COOKING! LET ME KNOW IF YOU HAVE ANY QUESTIONS!