Cooking 101: Your Favorite Thanksgiving Dishes
Glazed Sweet Potatoes
1. Preheat the oven to 350 degrees and mist a 9 x 13-inch baking dish with nonstick cooking spray. Put potatoes in a pot with enough water to cover them by 1 to 2 inches. Bring to a boil and cook for 20 to 25 minutes, until tender. When cool enough to handle, peel and cut into 1/2-inch slices and add to the baking dish.
2. Combine remaining ingredients except nuts in a saucepan over high heat and bring to a boil. Boil for 1 minute, stirring. (Mixture will thicken.) Pour over sweet potatoes and top with nuts, if desired. Bake for 30 minutes.
Recipe: Lauren Schmitt
Mashed Butternut Casserole
1. Preheat the oven to 375 degrees and mist an 8 x 8-inch baking pan with nonstick cooking spray.
2. Cook bacon according to package directions until crispy, chop or crumble, and set aside. Mist a large skillet with nonstick cooking spray and place over medium-high heat. Add onion, butter, cayenne pepper, and 1/4 teaspoon salt and cook, stirring, for 3 to 5 minutes, until slightly softened. Reduce heat to medium-low and continue stirring for 20 to 25 minutes, until browned and caramelized. Remove from heat.
3. Meanwhile, bring a large pot of water to a boil. Add squash and cook 10 to 15 minutes, until very tender. Drain and mash in a large bowl. Add garlic, pepper, remaining salt, and cheese, breaking it into pieces and mixing well. Spread mixture evenly in the baking pan and top with caramelized onion and bacon. Bake until dish is hot throughout, about 15 minutes.
Hash Brown Casserole
1. Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Red Potato Salad
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Sweet Potato Cheesecake
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup drained canned sweet potatoes, mashed
1/2 cup sugar
1/2 tsp. ground cinnamon
Dash ground cloves
Dash ground nutmeg
1/2 tsp. vanilla
1 HONEY MAID Graham Pie Crust (6 oz.)
3/4 cup chopped PLANTERS Pecans
2 Tbsp. maple-flavored or pancake syrup
1. Preheat oven to 350°F.
2. Beat first 7 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
3. Pour into crust; top with nuts.
4. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.