Yes, this is not my usual decor post but, because the tag line to my website is “All Things Home”, I thought I’d throw in some of my favorite Thanksgiving recipes for you all! Could this be because I have completely skated past Thanksgiving into full blown Christmas mode and I’m feeling guilty? Maybe! Anyway, those who know me know that I don’t love to cook but baking is definitely my jam…mainly because I like to eat baked goods and my dedication to my winter bod is something that I can’t ignore.
So put on your stretchy pants, and join me on my carb-loving, sugar filled, pumpkinlicious recipe tour. Let’s get started!
The first recipe is my Grandma’s 7-UP Salad. The best kinds of salads (in my opinion) are those that lack leafy greens and this recipe fits the bill! For Thanksgiving this recipe is a go-to for our family gatherings and is served as a side dish. Double this recipe for a crowd!
- 6oz Cream Cheese
- 2C Mini-Marshmallows
- 7oz 7-UP
- 1 Small Pkg Lime Jello (3.9oz)
- 8oz Can Crushed Pineapple (drained)
- 8oz Heavy Whipping Cream
- Take the cream cheese out of the refrigerator.
- Melt the marshmallows and 7up over low heat. After the marshmallows are melted add the jello packet.
- Take off the heat and let cool until warm.
- Add in the cream cheese and mix with an electric mixture until smooth.
- Let this mixture set in the refrigerator until just firm to the touch (it should still jiggle). Don’t let it set up completely.
- While that is setting up beat your whipping cream in a medium bowl until there are soft peaks.
- Gently fold the whipped cream into the jello mixture.
- Finally fold in your can of crushed pineapple, transfer to a serving dish and cover with plastic wrap. Store in the refrigerator until ready to serve.
Ok, this next recipe is so delicious and it could not be easier (there are literally 2 steps!)! Its is a twist on traditional Sweet Potato Casserole and it’s Heaven on a fork! Instead of the same old marshmallow topping this casserole has a cinnamon, pecan and coconut crumble topping…whaaaat?!! YES!! I got this recipe from someone at a pitch-in and its been a staple since!
Sweet Potato Casserole
(This recipe is for an 8x8in square pan, but can be doubled for a 9×13 baking dish)
- 3 C Sweet potato (cooked and mashed)
- 1/2C Brown Sugar
- 2 Eggs
- 1/2C Evaporated Milk
- 1tsp Vanilla
- 1/3C Butter (softened)
- 1/3C Flour
- 1C Flaked coconut (sweetened)
- 1C Chopped Pecans
- 1tsp Cinnamon
- 1/3C Melted Butter
- Combine the first 6 ingredients together and spread them evenly into an 8×8 baking dish.
- In a seperate bowl mix together all of the topping ingredients and spread evenly over the sweet potato mixture.
- Bake at 350 degrees for 40 minutes. Serve warm.
The last recipe is a huge hit with just about everyone! This dessert is basically an upside down pumpkin pie! The yummy “crust” on top is actually a package of store bought cake mix! It is decadent and rich and perfect for your Thanksgiving get-together!
- 1 Can (16oz) of Solid Pack Pumpkin
- 1 Can (12oz) Evaporated Milk
- 3 Eggs
- 1 1/2C Sugar
- 4tsp Pumpkin Pie Spice
- 1/2tsp. Salt
- 1pkg Moist Deluxe Yellow Cake Mix
- 1C Pecans
- 1C Butter
- Preheat oven to 350 degrees and grease the bottom of a 9×13 baking dish.
- Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Stir until smooth.
- Pour into the baking dish
- Sprinkle the dry cake mix evenly over the pumpkin mixture, top with pecans and drizzle evenly with the melted butter.
- Bake for 50-55min or until golden brown
- Cool and enjoy
(Tip: I have had the pecans get too brown so I like to wait until the last 10 minutes of bake time to sprinkle on top so that they are perfectly toasted!)
I hope you all enjoy these recipes as much as my family does!!