Pixie Family Holiday Potluck Party
 

First annual Pixie family Holiday Potluck Party!

Main dish (meat) will be provided along with place settings.

It is requested that everyone bring a dish (veggies, dessert, drink, etc) to the family gathering - if the dish is unique to your area the better! We will be dining mid afternoon. (gives enough time for digestion so fun can happen later... ;) )

Post what you will be bringing along with the recipe.

I'm bringing my famous sweet potatoes.

Note to Oldfart: These are all but drunk ;)

Sweet Potato Casserole




A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping.
INGREDIENTS:
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
.
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
PREPARATION:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

And these, because they are so yummy...

Roasted Brussels Sprouts Copyright 1999, The Barefoot Contessa Cookbook, All rights reserved


Show: Barefoot Contessa
Episode: Thanksgiving


1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

I will bring this...

Raspberry Tossed Salad

# 9 cups torn mixed salad greens
# 3 cups fresh or frozen unsweetened raspberries
# 2 tablespoons olive oil
# 2 tablespoons cider vinegar
# 4 teaspoons sugar (can sub. Splenda)
# 1/8 teaspoon salt
# Dash pepper

In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds. In a small bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over salad; gently toss to coat.

and this..... Acorn squash & onions are from our garden :D

Onion-Stuffed Acorn Squash

# 3 small acorn squash, halved and seeded
# 1 egg, beaten
# 1/4 teaspoon salt
# 1/8 teaspoon pepper
# 1 teaspoon chicken bouillon granules
# 2 tablespoons boiling water
# 1/4 cup chopped onion
# 2 tablespoons butter or margarine
# 1 cup crushed sage stuffing mix

Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender. When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15-in. x 10-in. x 1-in. baking pan; set aside. In a bowl, combine pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

Lilith, I have made your sweet potato recipe before -- yum.

The brussel sprouts sounds really good.. :D

This side dish is soooo yummy!!

Cheesy Butternut Squash
Peel, seed, and cube a butternut squash.
Put the cubes in a steamer over boiling water until fork tender.
Place squash cubes on a cookie sheet.
Salt and pepper them to taste and add a little spray of butter flavored spray.
Grate a SMALL amount, an ounce or so, of cheddar (I love to used smoked cheddar) and sprinkle it over the top.
crush 5 Ritz crackers and sprinkle them on the cheese.
Spray with Pam or buttery spray, and bake at 350 degrees for about 10 minutes or until the cheese is melted and the crumb are browning.

We will be smoking turkeys & hams + roasts & briskets... :D Cobalt is willing to get some wild game - pheasant & deer for those of you who would like to try it..

Everything sounds yummy!!

My brain is too tired to think right now, I'll post something to bring later. :D

Broccoli and Cauliflower Cold Salad

2 heads of broccoli - cut into bite size flowerets
2 heads of cauliflower - cut into bite size flowerets
1 lb. bacon - crispy cooked and crumbled
1/2 - 3/4 lb. chunck of provolone - cut into tiny cubes
1/2 cup of sunflower seeds
2 cups mayo (Miracle Whip® might work but real mayo is better)
1 cup sugar
4 Tbls. red wine vinegar

Combine mayo, sugar and vinegar and mix well. Reserve until ready to use.
Combine mayo mixture with veggie/bacon and refrigerate at least 4 hrs. Mix well before serving.

:slurp:









:car: ----------------> IOWA

I'm still wracking my brain for something different.

I'm leaning towards mashed pumpkin baked as mouthful sized bites, topped with whipped cream and Cointreau.

It's a work in progress.

I thought you would like that dish. ;)

*holds out thumb in hopes of catching a ride out to Cheyanne & Cobalt's*

Mine's a REALLY simple but tasty dish. Sort of a corn casserole

2 eggs, beaten
2 cups sour cream
1 cup margerine, melted
2 cans creamed corn
2 cans whole kernel corn
2 packages Jiffy corn muffin mix

Pretty easy to make, just mix it all together and pour it into a greased casserole dish. Bake for 45 min. to an hour at 350 degrees and you're there.





oh and PF, I'll pay for the gas to get me out there. :thumb:

I've liked that 'dish' for a long time. ;)








:nod: