Saturday, November 20, 2010
Thanksgiving Menu, Great Deals & A Favorite Recipe!
Do you need help with your Thanksgiving menu? Time is running out and we would LOVE to help! We are excited about this week's menu planner. We have compiled all of our tried & true, favorite recipes for the holidays in this week's menu planner. We have family favorites on the menu like Cranberry Sausage Stuffing (my favorite!), Perfectly Moist Turkey, Dinner Crescent Rolls, Garlic Potatoes, Pecan Pie, Creamed Corn, and MUCH more!
The best part about this week's menu is that ALL of the items you need for your Thanksgiving dinner are all on sale for GREAT prices. This is the last week of some of the best baking and Thanksgiving sales we have seen all year. Don't miss this opportunity to know which items you should add to your food storage and freezer. Sign up to Deals to Meals to try our service for 2 weeks FREE and take advantage of knowing which deals this week are worth stocking up on and have your menu planned for the next two weeks. You will LOVE our recipes!! (ALL of the above items were bought for less than $75--great bargains this week!)
Here is a sneak peek of one of my favorite recipes at Thanksgiving (and all throughout the year!). When you think of creamed corn you may think of the pasty and too sweet canned version. Oh...this homemade version is in a league of it's own. It is sweet, creamy, buttery, smooth and so amazingly delicious. I seriously could eat a whole plate of just this corn. Thanksgiving dinner just wouldn't be the same without this family favorite. Also, try this creamed carrot recipe for another warm and delicious side dish at your Thanksgiving table. Hey, what isn't good smothered in butter and cream? YUM...only 5 more days and counting :)
2 lbs. frozen corn (must be frozen, not canned)
1 1/2 c. heavy whipping cream
1 1/2 T. butter
1 1/2 T. flour
1/2 t. salt
2 T. sugar
3 T. parmesan cheese, grated
Dash of pepper
Add corn to cream and bring to a boil. Drain corn, saving the cream. Add flour and butter to pan to make a paste, then add cream and thicken. Simmer for 5 minutes. Add salt and sugar. Add corn back to the pan and bring to a low boil. Watch it closely so it will not burn. Stir in cheese and serve.
1 lb. carrots, diced
2 T. dried minced onion
1 cube butter
1/2-1 can evaporated milk
Salt and pepper to taste
In medium saucepan boil carrots and minced onion in water until fork tender. About 10-15 minutes. Once tender drain all water. With potato masher mash carrots to desired texture. Once drained add 1 cube butter, salt and pepper. Once butter is melted slowly add 1 can evaporated milk, until creamy. If it appears too runny do not add the entire can. Continue to stir and cook on medium heat until warm. Do not over cook or it will be too mushy.