November 2013

Thanksgiving Recipes

Author: Special to CH2

CQ’s Pumpkin-Tini

This is a sinfully delicious dessert cocktail that we L.O.V.E. A great cocktail to serve before Thanksgiving dinner—and after!
Serves 6 to 8 people
or 3 to 4 drunks

1 pumpkin pie
Grey Goose L’Orange Vodka
Grey Goose La Vanille Vodka
Grey Goose Vodka
White Crème de Cocoa
Graham crackers
Brown sugar
Whipped cream

For the pumpkin purée
Scoop the filling out of the pumpkin pie and put in blender. Add a splash of Grey Goose L’Orange Vodka and a splash of Grey Goose La Vanille Vodka. Blend until puréed. This will be the base to make several martinis.

For the rim of the martini glass
Crush the graham crackers to a semi-fine substance. Sprinkle in some brown sugar. Mix well.

For the cocktail
Add some of the pumpkin purée over ice in a cocktail shaker. Add 1 oz. Grey Goose vodka and 1 oz. Crème de Cocoa. Shake well. Rim your martini glass with graham cracker mixture. Strain cocktail into glass. Top with whipped cream. Get tipsy.

Ruby Lee’s Mac & Cheese
Serves 12 to 15 people

1 lb. elbow macaroni
1 1/2 lbs. cheddar cheese
2 cups milk
3 eggs
1/4 tsp. white pepper
1/4 tsp. salt
1 12×10-inch baking pan
Cooking spray
2 tbsp. butter

Preheat the oven to 350 degrees. Bring a pot with about a gallon of water to a boil. Add pasta and cook for about 10 minutes. Remove pasta from heat, drain water using a colander. Rinse with hot water; place into clean pot, add eggs, mix it, and then add the rest of ingredients. Put it back on the stove and cook until cheese is melted. Spray the bottom and around the pan with cooking spray. Put mac and cheese in the oven for 40 minutes.
Allow to cool and serve.

Aunt Lucy’s Chunky, Cheesy Fattening Mashed Potatoes

1 5-lb. bag of Yukon Gold potatoes
1 cup sour cream (don’t you dare use the low-fat variety!)
1 12-oz. block of New York cheddar cheese, shredded
1 stick butter
Salt & pepper to taste

Peel potatoes and cut into quarters while bringing a large pot of water to boil on the stove. Add potatoes to water and cook until you can stick a fork smoothly through one of the quarters. Drain water and return potatoes to pot. Add sour cream, butter and cheese and mash and mix together. It’s okay to leave lumps. Serve immediately, or put in casserole dish and throw in a warm oven to keep.

Skillets Cafe Peach Pecan Cornbread Stuffing
Makes 15 4-oz. servings

3 cups water
1/2 cup butter
1 1/2 cups peaches, ½” diced
1/2 cup celery, chopped
1 1/2 tsp. fresh ginger, grated
1/2 cup pecans, chopped & toasted
2 cups Uncle Ben’s Cornbread Stuffing Mix

Preheat oven to 350 F
Bring water and butter to a boil and add seasoning packet from stuffing mix. In a large bowl, blend together the peaches, celery, ginger, pecans & stuffing mix. Add the boiling water and stir until blended. Pour into a 2”-deep pan sprayed with pan release. Cover with foil and place in a 350 F oven for 25-30 minutes. Remove the foil and bake an additional 15-20 minutes. Fluff with fork before serving.

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