Thanksgiving Blessings

Everyone who knows me, knows I almost have panic attacks cooking for anyone outside my immediate family.  Seriously.  At potlucks, I'm the mom who always signs up to bring the paper plates, napkins, and plastic utensils rather than cook something that someone may not enjoy.  It comes from hearing friends and family talk about what they didn't like about someone's cooking.

All that to let you know I am so shy about my cooking, but decided that rather than my mom cooking everything this year, I would cook for our extended family and friends.  It was my way of giving Our Lord thanks for His many blessings. My prayer was that everyone who came wouldn't come to tear about my cooking skills or judge the decor of my home, but come with an understanding heart. 

My guests enjoyed the meal, and even asked for the recipes for several dishes.  Actually, my brothers asked me to make a special pot for just them.   The women asked for the recipes.  LOL

Thanks to Betty Crocker Thanksgiving magazine everything turned out perfect and tasted very good!

Everything with a *** was from the magazine & new for us.

Turkey

Ham

Leber Soup

Mashed Potatoes

Mushroom Walnut Stuffing***

Salad w/ Red Wine Vinaigrette***

Rice Marinated Artichoke Salad

Parmesan-Butternut Squash Gratin (recipe below)***

Green Beans with Glazed Shallots in Lemon-Dill Butter***

Ultimate Creamed Corn***

Cranberry-Pear Chutney***

Candied Yams w/ Marshmallows

Crescent Rolls

.

Dessert

Eggnog Pots de Creme  (recipe below)***

Pumpkin Caramel Cheesecake***

Jell-O Cloud

Apple Pie

Pumpkin Pie

Apple Dumplings

.

Drinks

various Juices

Apple cider

Cranberry-Apple Spritzer***

My children RAVED about the Creamed Corn.  We never had it before, but when I asked Nathan what he liked most he said, "Everything, but especially the corn!"  Yes, I tackled him with a hug. 

The grown ups wanted the recipe for the Eggnog Pots de Creme and Parmesan-Butternut Squash Gratin.

Eggnog Pots de Creme

1 1/2 cups eggnog

   1/2 cup   half-and-half

3 egg yolks

2 tsp.  cornstarch

1/2 tsp. rum extract

Ground nutmeg

.

1.  In saucepan, heat eggnog and half-and-half over medium-low heat, stirring occasionally, until hot.

2. In medium bowl, beat egg yolks, cornstarch and rum extract with wire whisk.  Stir a small amount of the hot eggnog mixture into egg mixture, then gradually stir egg mixture back into eggnog mixture in saucepan.  Continue cooking over medium-low heat, stirring constantly, until mixture just begins to boil and thicken.  Immediately remove from heat.

3.  Pour into 4 (4.5-ounce) serving dishes.  Sprinkle with nutmeg.  Refrigerate at least 8 hours until well chilled and set.

This dessert can be made up to 24 hours ahead.  Just cover each dish with plastic wrap and refrigerate.

(On a personal note, I doubled the recipe & enjoyed it while it was still hot.  The flavors seemed more intense....to me.)

.

.

.

Parmesan-Butternut Squash Gratin

.

1 butternut squash (2 1/2 lb)

1/4 cup butter or margarine

2 large cloves garlic, finely chopped

1/4 cup Progresso bread crumbs

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup chopped fresh parsley

1.  Heat oven to 375'.  Spray 13x9-inch (3quart) glass baking dish with cooking spray.  Peel, halve lengthwise and seed squash; cut into 1/2-inch thick slices.  Arrange with slices overlapping slightly in bottom of baking dish.

2.  In 2-quart saucepan, melt butter over medium heat.  Reduce heat to low.  Add garlic, cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor.  Do not let butter brown.

3.  In a small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

4.  Brush squash slices with remaining buttergarlic mixture.  Sprinkle salt, pepper, and bread crumb mixture.

5.  Bake uncovred 30 to40 minuts or until squash is tender when pierced with fork.  Increase oven temperature to 425'; bake 5 to 10 minutes longer or until lightly browned.  Before serving sprinkle parsley over top.

(To make ahead, prepare the recipe through step 4.  Cover and refrigerate for up to 24 hours.)