Hubs and I are responsible for sides and the appetizer his grandma used to make all the time called Crabbies. When hubs wakes up from his turkey coma, I will pump him for that recipe and share it with you all, because they are wonderful. Warm, salty and garlic-y, cheesey, crabby...yum. There are NEVER leftovers and you can make them as far in advance as you want because they freeze beautifully before they're baked. And they're eeeeeeeasy. Easy.
For now, I will share what I made:
Baked Cranberry Sauce
And I found THIS recipe and decided to give it a whirl. And it was marvelous. Thumbs up all around the table, except from my 9 year old stepson, but he doesn't like cranberry anything so I'm taking that as a win, since they tasted cranberry-y enough to make him hate them. NAILED IT. They are orangey, savory, nutty, sweet-and-soury goodness. In a dish. And no standing over a hot stove when you COULD be fluttering between loved ones sharing delicious anecdotes and charming conversation. At least, that's how I remember it...
We also made what are becoming our signature sweet potatoes, a recipe which I found due to similar "I'm not such a fan of this, but it's Thanksgiving and Thanksgiving is all about eating things you would never actually put on your table at any other time of year without your friends, family, and children looking at you like you'd lost your mind" circumstances. So. Sweet potatoes became my pet project. And I DID IT. My sweet potatoes are, I must say, fantastic. And I don't like sweet potatoes.
Here is MY recipe (also from Taste of Home):
- 6 cups hot mashed sweet potatoes (prepared without milk and butter)
- 1 cup 2% milk
- 6 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoon Spice Islands® pure vanilla extract
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Adorable tiny marshmallows
- In a large bowl, beat the sweet potatoes, milk, butter, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth.
- Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown. Yield: 10-12 servings.
As a sidenote, I also wore FLIRT! by Kohl's lipstick in Honey Kiss, which is a staple in my makeup bag and lovely for all seasons. HIGHLY recommend. It's a lovely nude color that doesn't wash you out and actually picks up the pigment in your lip, so you look less corpsey than most nude lippys tend to make you. Also, the formulation (HIGH WATTAGE Intense and Creamy Lip Color) isn't thick and sticky like lipsticks can be so you don't feel like BP just visited your mouth and had an accident. Love. You can't get it online, only in the store, but this is what the tube (NOT the color) looks like:
On top of that, I wore Bonne Bell Lip Lites (Don't judge! It is lovely AND delicious. In fact, I have a whole makeup post coming solely about my favorite cheap makeup. Watch for it.) in Cappucino. Love. This has been a rock star in my makeup wardrobe since high school and it hasn't failed me yet. In real life, it's a pale nudey beige color (sounds gross from that...but it's pretty! Promise!) with a TINY bit of shimmer in it. Pretty. And tasty. My favorites.
Oh, and I also wore heels. Always, always heels. *smile*