Because many people are having to stay home this holiday season they find themselves cooking their own holiday dinner. Lately, I’ve been asked questions on how to cook a turkey. While there are a number of variations on how to prepare your holiday turkey there’s something wonderful about cooking it the classic way.
When my favorite bakery closes for the season I make my own delicious apple fritters. I use Granny Smith apples, but you may use another sweet-tart variety (Pippin, Rome Beauty, Jonagold). If you decide not to glaze your fritters then dust them with powdered sugar.
This is such an easy flavorful and crispy side dish to make for every day or holiday meals. I grew up eating those overcooked sprouts that my mother used to make although, truth be told, I loved them anyway. Crispy Brussels sprouts sautéed in butter with bacon…Yum!
The very first step to making a delicious pie from scratch is making homemade pie dough. I like to use butter for its rich flavor. Avoid overworking the dough for a flakey crust.
I like to make these pancakes on the weekends. If you want to quicken up the cooking process then cook the sweet potatoes a day ahead of time. Drain, mash, and keep them in the refrigerator until you’re ready to use.
As I have become older and wiser I have grown to like Sweet Potato Pie. Here is an easy recipe to add to your holiday dessert repertoire.
When it comes to holiday meals, I like to do as much prep in advance as I can. I’d rather be more relaxed serving dinner than run around like my hair is on fire. This recipe lets you check mashed potatoes off your to-do list. Prepare them up to a day ahead of time and just before serving reheat them in the oven and the potatoes will form a delightful golden-brown crust as they bake. YUM!
Hands down, stuffing is my absolute Thanksgiving favorite! Thanksgiving is not far off and it’s not too early to start planning your menu.
I like to serve this dish on weekends with roasted meats, but it’s also a good holiday dish. This rich Potato Leek Gratin is prepared with cream and two kinds of cheeses (Gruyere and Parmesan).
I’m a coconut and pineapple fan and like making these delicious bars, which is a nice addition to pumpkin desserts.
