So Thanksgiving and Christmas are quiet holidays for us this year. And I struggle with that – the holidays are lonely without the kids, and I have trouble writing. I miss the laughter and trying to find enough pillows for everyone and waking to find kids scattered all over the floor and couches. I understand they have lives of their own and other obligations, but I miss my kids, especially during the holidays. I try to keep busy and content myself with the fact that my boys are all three on U.S. soil this year, something that hasn’t happened in several years, but I miss the back-slapping, teasing, and rib-crunching hugs, and I miss late night talks. We’ll get our turn, but I will admit that I’m not very patient when it comes to my kids.
I hope you are having a wonderful holiday season, and that you are surrounded by family and friends and lots of good food and laughter. Here are a couple of recipes that have always seen my family through those unexpected guests and full houses.
Corn Casserole
2 cans (about 15 ounces each) creamed corn
2 cups shredded sharp Cheddar cheese
1 can (4 ounces) chopped green chiles
1/2 cup finely chopped onion
1 cup milk
2 large eggs, slightly beaten
1 package (8 1/2 ounces) Jiffy cornbread mix
1 1/2 teaspoons garlic powder or garlic salt
1/2 cup oil
Preheat oven to 350 degrees.
Mix ingredients together and pour into greased 11- by 7-inch baking dish. Bake 45 minutes or until nicely browned on top.
Makes 8 servings.
This one is a Southern traditional dish I played around with and gave it a bit of extra “umph.” It’s one the kids want every Thanksgiving – it’s been a family favorite for many years. I hope your family enjoys it, as well.
Laurie’s Yam Casserole
Abt 4 large yams, peeled and sliced abt ½” thick – boil until mashable, drain. Make sure you don’t get sweet potatoes – get the much bigger red yams.
In large bowl, put cooked and drained yams and preheat oven to 350. Add:
1 pkg (8-ounce) Neufchatel Cheese, softened & cut into chunks (or cream cheese if can’t find Neufchatel – they taste and have consistency almost the same, same packaging.
1 full size stick real butter cut into chunks
Abt ½ cup brown sugar – to taste
1 tsp cinnamon
½ tsp ground cloves
½ tsp ginger
1 tsp pumpkin pie spice
1 package pecan pieces – enough to spread on top of 13X9 sized pan.
1 bag miniature marshmallows
Beat with mixer on medium-high until fairly smooth. Pour into 13”X9” pan until about 1” from top. Pour pecan pieces on top and spread out until top covered lightly and evenly. Bake at 350º for about 45 minutes, then pull out, spread layer of mini marshmallows on top and bake another 15 mins. Don’t overload or pile marshmallows too close to the edges or they’ll overflow when they melt and you’ll have a big mess in your oven. And yes, they will swell up really big, then melt down while baking – that’s normal. If marshmallows don’t brown lightly on top, put under broiler until lightly browned. Serve warm.
My amounts are not exact – I spice and sweeten to taste, a shake of this and a shake of that, so start off with smaller spice amounts and taste as you add until it’s perfect for you. I usually don’t make the yam mixture too sweet since the marshmallows add sweetness.
Merry Christmas and the happiest of New Years to you!
Georgia
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