Our Family Thanksgiving 2014

Well, first a couple of pictures of the bug-a-loo

Thanksgiving Day evening.  Wearing Mr. Potato Head glasses.  :)

Recipe at the bottom

And this one, too.  This one especially caught my eye because they're called spoon bread muffins.  My Weesie used to make spoon bread and it was one of my favorites.  These were really tasty.  Not exactly the same, but similar.

Meal time!

Fancy plates huh!!!  :0)  We do have nice china, but it just seemed like too much work after a long day of cooking.  

Hailey had puffs.  I think Daddy may have fed her spoon bread muffins, too.

Both recipes from Southern Living Nov 2014 Issue

Spoon Bread Corn Muffins 

Ingredients

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1 1/2 cups finely ground white cornmeal 

1 teaspoon baking soda 

1 teaspoon kosher salt 

2 large eggs, lightly beaten $

2 1/4 cups buttermilk 

1/4 cup freshly grated sharp Cheddar cheese $

1 tablespoon chopped fresh chives 

Unsalted butter 

Preparation

1. Preheat oven to 425°. Combine first 3 ingredients in a large bowl. Whisk eggs and buttermilk into cornmeal mixture, stirring vigorously until smooth. Stir in cheese and chives. Pour batter into a greased (with unsalted butter) 12-cup muffin tin.

2. Bake at 425° for 13 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes. Remove from pan to rack; cool 5 minutes.

Cheese Cracker Topped Squash Casserole 

Ingredients

3 pounds yellow squash, chopped 

2 pounds zucchini, chopped 

1 medium onion, chopped $

2 tablespoons kosher salt 

1/2 cup sour cream $

1/2 cup mayonnaise $

1 large egg $

1 (8-oz.) block extra-sharp Cheddar cheese, grated 

1/2 teaspoon ground black pepper 

2 cups fish-shaped Cheddar cheese crackers 

2 tablespoons butter, melted $

Preparation

1. Preheat oven to 350°. Place first 3 ingredients in a Dutch oven; add hot water 2 inches above squash-and-onion mixture. Add salt to Dutch oven, and stir to dissolve. Bring mixture to a boil over medium-high heat. Boil 10 minutes or until squash is very tender when pierced with a fork. Drain vegetable mixture well; let stand at room temperature 15 minutes to cool slightly.

2. Stir together sour cream and mayonnaise in a large bowl. Lightly beat egg, and stir into mayonnaise mixture. Gently stir in cheese, pepper, and cooked squash mixture; spoon mixture into a greased (with butter) 13- x 9-inch baking dish.

3. Bake at 350° for 40 minutes or until bubbly. Combine cheese crackers and melted butter, and toss to coat. Arrange over casserole. Bake 10 more minutes. Remove from oven, and let stand 5 minutes before serving.

Note:

Gerri Ellis, Hazelhurst, MS, 

NOVEMBER 2014