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Karla at Looking Towards Heaven is hosting a recipe swap of sorts, so here are some Thanksgiving staples in our house.
Cranberry Salad
(a recipe from my lovely friend Crystal's mom!)
Ingredients:
1 16 oz. can whole cranberry sauce
1 12 oz. can crushed pineapple, drained
1 14 oz. can sweetened condensed milk (you can use fat free too)
1/4 - 1/2 cup nuts
1 8 oz. tub cool whip (whole, light or fat free)
Preparation:
Soften the cool whip and mix all the ingredients together. Freeze in container of your choice. You need to pull it out a little bit before the meal so it can soften just a little, otherwise getting a spoon into it can be a fun chore. :) We usually serve this along with dinner as a side dish. The kids love it!
Sally Lunn Bread and Blackberry Butter
Ingredients:
2 envelopes active dry yeast
1/2 c. warm water
1 1/2 c. milk
3/4 c. sugar *
1/2 c. butter *
1 tsp. salt *
2 large eggs
5 cups flour
Preparation:
On stove, heat milk, and * ingredients over medium heat, stirring until butter melts. Cool for 15 minutes. Combine yeast and warm water in a small bowl and let stand 5 minutes (to activate yeast). Beat yeast mixture, milk mixture, and eggs at medium speed until blended. Gradually add flour til blended (mix will be sticky and soft). Cover and let rise 30 minutes, or til doubled. Stir down dough and spoon into well-greased 10-inch bundt pan. Cover and let rise 20-30 minutes (doubled). Bake @ 350 for 35-40 minutes. Remove from pan immediately. Serve with honey butter mix or Blackberry Butter (1/2 cup softened butter mixed with 2-3 Tbsp. of seedless blackberry preserves. YUM!)
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