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Volume III
November 9, 2012


Weekly Home / Cook'n & Eat'n

Bringing Better Sides to Thanksgiving

By Sydney Hill

There seems to be basics when it comes to Thanksgiving Dinner. "Will you bring the corn?" "How about you bring the mashed potatoes?" "Don't forget the cranberry sauce." "Did any body bring the bread?" Of course I'll bring that, you say. However, if you're like me, I like to bring something that's extra tasty. Corn's good and all, but can I make it better? I'm here to say that you can.


Creamed Corn


I try to sign up to bring the corn at Thanksgiving so that I can have this yummy side AT LEAST once a year. It's a favorite of mine. Just a plus: it's super easy.

Ingredients:
1 1/2 cups half and half
2 cubes chicken bouillon
2 teaspoons sugar
2 (10-ounce) packages frozen corn (prettiest to use white corn)
2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste


Directions:
Melt butter in a 2 quart saucepan and add flour to make a paste. Cook 1 minute. Add half and half, bouillon (allow to dissolve first or I use 1 tsp. chicken granules instead), sugar, salt, and pepper. Bring to a boil and add corn. Cook until sauce is thick. Cook for an extra 5 minutes.


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Creamy Chived Mashed Potatoes


(from the Taste of Home) With cream cheese, buttermilk, and chives, you can't go wrong. And yes, it's even good without the chives. This is one of the creamiest mashed potatoes I know of.

Ingredients:
5 medium potatoes, peeled
1 1/2 teaspoons salt, divided
4 ounces cream cheese, softened
2 tablespoons butter or margarine, softened
2 tablespoons snipped chives
1/4 teaspoon pepper
1/4 cup to 1/2 cup buttermilk


Directions:
Place potatoes in a large saucepan and cover with water; add 1 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.

In a large mixing bowl, mash the potatoes until smooth. Add cream cheese, butter, chives, pepper and remaining salt; gradually beat in the buttermilk.


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Paradise Cran-applesauce


This is variation of classic cranberry sauce, and a much better alternative than buying it from a can!

Ingredients:
4 cups fresh or frozen cranberries
1/4 cup water
8 sliced, peeled cooking apples
2 cups sugar


Directions:
In a covered saucepan, simmer cranberries and water for 20 to 25 minutes or until tender. Press through a sieve or food mill; return to the saucepan. Add apples; cover and simmer 25 to 40 minutes or until apples are tender but retain their shape. Add sugar; simmer for 5 minutes, stirring occasionally. Serve warm or chilled.


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Mac n' Cheese Garlic Bread


This is so easy, and mouthwatering. Everyone seems questionable about it at first when I tell them what it is, but they take a bite and POOF, the loaf is gone. It also adds a lot of color to the plate because of it's bright orange color. I LOVE IT!

Ingredients:
1 loaf French bread
1 stick butter
1 clove garlic
1 packet Mac n' cheese powder packet


Directions:
Mince garlic and add to melted butter. Spoon butter over halved loaf and generously sprinkle with mac n' cheese packet. Bake at 350 degrees until edges are golden brown.

BE CAREFUL! I've burned this bread one too many times.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Creamed Corn image:
http://4.bp.blogspot.com/_Cdi238kGuhs/TF-XWhtsQDI/AAAAAAAACSs/8bhHpE7fg0I/s1600/Bowl+of+Creamed+Corn.JPG
Potatoes image:
http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_l/ecl/images/content/tv/mad_hungry/show_photos/1065_2000/mh_1132_chive_mashed_potatoes_vert.jpg
Cranberry image:
http://www.marcigilbert.com/wp-content/uploads/2011/11/IMG_6024.jpg
Mac n' cheese bread image:
http://img4-1.myrecipes.timeinc.net/i/recipes/su/08/10/cheese-garlic-bread-su-1842392-l.jpg


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