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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, November 29, 2012


YES I am aware that Thanksgiving was a week ago and YES I am sorry that it has taken me so long to share mine with you and YES those are mini pecan pies and YES they were DIVINE! :)
It was worth the wait wasn't it!?!
Anyway, for the second year in a row we had Thanksgiving here in Missoula, MT.
Definitely weird to not be in MN with family, but so thankful to have great friends here that we could share the holiday with.
I was on call for work so I knew I couldn't commit to cooking an entire Thanksgiving feast (much to my dismay), but I was lucky enough that my great friend Sarah took on the challenge. 
Sarah and her husband Mike made practically the entire meal, while Logan and I brought a few extra items that I was able to put together in no time. 
I was lucky enough to make it through the whole meal without getting called into work, another thing to be thankful for! :)
So I just wanted to share with you all the three things that I made
1) Mini Pecan Pies
2)Dug's Famous Coleslaw (uncle Dug that is)
3) Cashman Cornbread corn hotdish

These are a lighter version of of these awesome little treats. 
Find the recipe here

Dug's Famous Coleslaw
8 cups shredded cabbage (2 pkgs)
½ med onion chopped
2 celery stalks chopped
½- 1 med red pepper
½-1 med green pepper
½-1 med yellow pepper 2 med carrots shredded
¼ cup of fresh Italian parsley chopped (optional)
1 ½ tsp salt
Conbine veggies & salt and let stand for at least 20 minutes, then drain, squeeze out liquid

½ cup fresh lemon juice
1 ½ cup Helmans mayo
¾ tsp salt
2 tsp black pepper
½ cup sugar
1 tbsp celery seed
1 tsp mustard seed
2 tbsp cider vinager

Wisk and add to veggies, toss gently, cover and refrigerate overnight

You will NEVER go back to plain ole coleslaw again! :)

Cashman Cornbread Corn Hotdish
Here is the recipe I recieved via email from my mom...

1 can cream corn
1 can corn with juice
1 box Jiffy corn bread mix
½ cup melted butter
½ cup milk
2 eggs
Salt & pepper
Bake 350 for 45 minutes

Enjoy best corn ever!
Love, Mom


Add this to your thanksgiving meal plans next year, you won't be sorry!

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