Green Bean Casserole{Not Your Normal GB Casserole either}

I've never liked green bean casserole. I always passed it up at big family functions and at small ones I took it to be polite. So, I know some of you are saying "yuck" but this one is good it doesn't have the mushroom soup in it. If you are like me I don't like mushrooms and I really don't mushroom soup. If that is you to you will want to try this version of GB Casserole. I was told over the holidays by two different people at my house for dinner that they loved it and they never usually take it. Try it you might like it.


Here are some of the ingredients that you will need.


Ingredients:
1-¼ cup Mayonnaise
1/2 yellow onion, Grated
1 1/2 cup Sharp Cheddar Cheese
1 teaspoon Ground Mustard
1 teaspoon Worcestershire Sauce
1 teaspoon Salt
2 cans French Style Green Beans (16 Oz)
1 can Water Chestnuts
1 1/2 cup French Fried Onions

Preparation Instructions:

In a medium-sized bowl, make the sauce by mixing the mayonnaise, onion, cheese, dry mustard, Worcestershire sauce, and salt. Set aside. Chop water chestnuts.

In a 9 X 9 baking pan place green beans, then on top of green beans layer the chopped water chestnuts and then ending with the sauce. Top with onions. Bake at 350 degrees for 35 to 40 minutes.

Butternut Squash

Joe HATES squash. I'm serious. I've made it several different ways and he just doesn't like it. Tonight I made it for tomorrow's dinner and yes its another PW's recipe. I couldn't help it,she has some fabulous recipes this year for Thanksgiving. But anyways, when Joe came home tonight. I gave him a spoon full of cranberry sauce to taste because that's one of his favorites then I slide the squash in.lol..He said immediately that is good. I said "do you know what it is"? He respond yes, "its like Squash Fluff".lol.....So if you don't like squash this is a must try. Don't squash it you might like it.lol...Ok its way too late. Happy Thanksgiving!! Have a great day!




Ingredients

* 1 whole Butternut Squash
* 2 Tablespoons (to 4 Tablespoons) Maple Syrup
* ½ sticks Butter
* 1 dash(es) Salt

Preparation Instructions

Start by slicing one butternut squash clean in half. Scrape out the seed and membranes with a spoon. Place both halves, face down, on a baking sheet and pour a little water into the pan, about a cup. Bake in a 350-degree oven for about 30 minutes or until the squash is fork tender. Remove from the oven.

Cut ½ stick of butter into pieces and throw into a mixing bowl. With a spoon, begin scraping out the flesh of the squash from the skin and place in the bowl on top of the butter. Don’t miss a scrap of it!

Add 2 to 4 tablespoons of pure maple syrup. With a potato masher, mash the squash until the large chunks are gone. Add a dash of salt. Place this mixture into your blender or food processor and give it a whir until it’s pureed.

Fresh Cranberries

Well, PW's recipes have really sucked me in this year for Thanksgiving. I usually make fresh cranberries but its very simple with a little sugar, a bit water. etc. PW goes all out and adds real maple syrup and cranberry juice to hers. Its to die for. I NEVER eat the cranberries at Thanksgiving time but this year I'm EATING them. I tasted just tidbit of them tonight and let me tell you "Make Them"!!




Ingredients

* 3 Tablespoons Orange Juice
* 1 cup Pure Maple Syrup (not Pancake Syrup!)
* 1 bag Cranberries
* 1 cup Cranberry Juice (or Orange, Apple Or Any Other Juice Combination)

Preparation Instructions

Wash bag of cranberries under cool water, then dump into a medium saucepan.

Pour in 1 cup of cranberry juice (or whatever juice you choose).

Pour in 1 cup maple syrup.

Add orange juice (you could also do orange zest, lemon zest, lemon juice – anything citrusy).

Stir together and turn heat on high until it reaches a boil.

Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.

Cornbread Stuffing

I'm so excited to taste a bit of this stuffing tomorrow. As I posted earlier in the week, I always make cranberry/pecan stuffing. Well this year I ventured over to PW's kitchen and found a cornbread stuffing recipe that I thought I would give a try. I started it tonight. I baked the cornbread and cut up the french bread its drying as we speak. So tomorrow I get to mix all of this wonderful bread up into some yummy stuffing. Now Joe isn't too happy about this stuffing but I keep telling him you will love it. He isn't really crazy about cornbread but I know he will like it.lol.. Well her is the recipe and don't forget its not mine its PW's.




Ingredients

* 1 whole Pan Of Cornbread (I Use My Cornbread Recipe)
* 1 loaf French Bread, Somewhat Crusty
* 1 stick Butter
* 1 whole Medium Onion, Diced
* 2 cups Celery, Chopped
* 4 cups Low Sodium Chicken Broth
* ¼ cups Fresh Parsley, Chopped
* ½ teaspoons Dried Basil
* 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
* ½ teaspoons Thyme
* Salt To Taste

Preparation Instructions

Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Cherry-Pecan Stuffing

This is a must in our house for Thanksgiving dinner. It goes great with chicken as well. The other day I decided that I would make it and let everyone have the recipe just in time for Thanksgiving dinner. Stay tune in the next few days for a yummy sweet potato pie recipe. In the next few weeks here I'm going to try to share all my yummy Thanksgiving dishes for you. Enjoy


Cherry-Pecan Stuffing

Ingredients
3/4 cup chopped onion
3/4 cup butter
3 tbs. chicken broth
3/4 tsp. salt
3/4 tsp. paprika
3/4 tsp. thyme
1/4 tsp pepper
6 cups soft bread cubes
1-1/2 cups sliced celery
1 cup dried cherries
3/4 cups chopped pecans
1 cup chicken broth


In a medium skillet, cook onion in butter till tender but not brown. Stir in broth, salt, paprika, thyme, and pepper. Transfer the ingredients to a large bowl. Add bread cubes(I just take wheat bread and cut into cubes), celery, cherries, and pecans, toss to mix well. Drizzle with the chicken broth, toss. Put in 9X13 pan bake at 350 for about 35 to 40 minutes or until crispy on top. At Thanksgiving time I stuff the turkey with it then bake remaining stuffing.