Thanksgiving was, well, an adventure.  Beachboy and I had a house filled beyond capacity as 13 of us piled inside for 4 days.  That’s a lot of mouths to feed, especially when you’re making all the food alone. 

((We had planned Thanksgiving as a day-after celebration to be held at a local park, but the weather had other ideas– namely rain.  Nonetheless, we needed a picnic menu to feed a crowd))

What does one make for a southern style holiday the day after said holiday?  Needing a hearty side, I dug through my recipe pile and pulled out a simply written recipe I’d snagged from a Georgia Peach in 2001 while she was a host-family for my church’s inner-city ministry project. 

It was a hit, just as I remember it being at the Peach’s house, so I’m passing it along to you.  Enjoy the simplicity of her ‘from memory’ recipe. It will be typed as written.  (Trust me, you can’t mess this up.)

Potato Salad

  • 4 lbs. New Potatoes
  • 4 Ribs of Celery
  • 1 Small Red Onion
  • 1 1/4 tsp Lowery’s Season Salt
  • 2 tsp. Salt
  • 1 tsp. Coarsely Ground Pepper
  • 1 1/4 cup Sour Cream
  • 1/2 cup Mayo
  • 1/4 cup Red Wine Vinegar

Use new potatoes–do not overcook.  Chop celery and onion.  Mix all ingredients–best if it sits overnight.

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Earlier this month, I had the chance to attend the Taste of Home Cooking School  when it held a show in our town.  The first recipe they demonstrated smelled so good that I had to try it.  It’s a quick, easy fix, which is great for those busy house guest filled mornings that happen so often this time of year.  A twist on Monkey Bread, it’s a crowd pleaser, for sure!

Almond Cream Cheese Bundt

  • 1 cup sliced almonds, divided
  • 1 package cream cheese (chill in freezer)
  • 1/4 cup sugar
  • 1/2 tsp ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 24 frozen dinner rolls, thawed but cold
  • 1/2 cup butter, melted
  • 1 cup packed brown sugar

Glaze

  • 1 Tablespoon butter
  • 1 cup powdered sugar
  • 2 Tablespoons water
  • 1/2 tsp. almond extract

Directions:

Coat a 10-in bundt pan with cooking spray.  Sprinkle with 1/4 cup of almonds and set aside.  Cut cream cheese into 24 equal cubes. In a small bowl, mix the sugar, nutmeg, and cinnamon.  Roll cream cheese cubes in the sugar mix to coat completely.  Wrap a roll around each cream cheese cube to enclose.  Then, coat the rolls in the sugar mixture until coated. 

Place 12 of the rolls in the bundt pan and sprinkle with an additional 1/4 cup of almonds.  Combine the butter and brown sugar and microwave until the sugar is dissolved.  Pour half of the sugar mix over the rolls in the pan.  Then, layer the remaining rolls over the sugar mix.  Sprinkle with remaining nuts and any remaining spice or sugar mixes.

Cover with plastic wrap and let rise in a warm place until the rolls reach the top of the pan.  Remove wrap and bake at 350 degrees for 45 minutes. When rolls reach the desired color, cover with foil for the remainder of the cooking time. 

Immediately invert the bundt pan onto a serving dish. 

On the stovetop, combine the butter, sugar, water, and extract to create the glaze.  Stir until melted.  Then, drizzle the glaze over the warm bread.  Serve warm immediately or let rest to serve cool.

Yield: 12-14 sticky servings

This year, Beachboy and I are giving up on the idea of having everyone over for Thanksgiving.  His 3 brothers are in the habit of being with their in-laws for the holiday, so we just aren’t going to push the envelope. Instead, we’re planning an evening picnic at their favorite park for the day AFTER Thanksgiving.  Since everyone will be traveling, I’ll be stuck making all of the food again this year.  That said, we too will be traveling almost an hour to reach the park.

The challenge? Planning a menu with a Fall flair without screaming of Turkey and stuffing or causing travel challenges. 

Here are some recipes of interest I have found so far.  Do you have any ideas to add to the list?

 Pumpkin Cheese Ball Recipe

Pumpkin Cheese Ball

 

 

Katie posted this yummy chicken, and Beachboy and I are both smitten with it.  I’m considering traveling with the bag of marinade & meat and throwing on the grill when we get to the park.

 

 

 

I wonder if CLSTAR’s pretty potatoes could be made on the grill instead of in the oven.

The other option is Pioneer Woman’s Crash Potato– an instant hit with Beachboy and a recipe which could be converted to the grill.

 

Martha’s Corn, Bacon, and Scallions looked like a warm but light side dish option.

 

Or, we could do a grilled version of her Zucchini with thyme, grilling them on skewers instead of roasting them.

 

What’s for dessert?  Well, you’ll have to come back for a special recipe which I’ll be posting soon.  Beachboy took me to an orchard this weekend for fresh apples, and I have an apple cake recipe which I can’t wait to try out!