If you're going to someone's house, what are you bringing? I'm going to an office party this week and actual Thanksgiving next week, and even though it's very white trashy, I'm bringing Paula Deen's cranberry-pineapple-walnut jello salad. I'd rather bring something different, but people always ask for this one, and it's easy to do.
So, what's everyone else bringing?
Grand Marnier cranberry sauce, pecan pie, white trash sausage cheese balls (we call them Schweddy Balls for obvious reasons) and I'll pick up some bread from a local bakery.
Apple Crisp for the office party and stuffed turkey breast for our own dinner.
I meant to address R8
A big old tin of Humble Pie!
I'm making mac & cheese and cornbread dressing.
[quote] those of us who don't eat meat appreciate the lack of Jello.
You do realize that Jello is gelatin, derived from pig skins.
R19 That recipe reminds me of someone who described a person's cooking as so bad that "She couldn't make ice water from a mix with Julia Child talking her through the hard parts."
Have you seen this one?
[quote]Poor [R4] won't have any leftovers.
Honey, you can ask to take home part of your meal if you ask at any restaurant in the United States.
Stick those frozen grapes up your ass R27. On second thought that might feel good.
"You do realize that Jello is gelatin, derived from pig skins."
You do realize you should reread what you misunderstood.
I have re-read, stand corrected and humbly ask forgiveness.
For our family gathering, I always make southern cornbread dressing, maque choux (basically kernel corn in a spicy cream sauce-much better than it sounds) and red velvet cake.
I've been commanded to make cheesecake. I DO make a good one.
But all-you-can-eat buffets do tend to frown in it, R29.
I'm going to my neighbor's house for dinner. I'm making cheesecake (and I have the best recipe), and apple, pumpkin and pecan pies.
It's a big family.
R33 make sure you use organic corn, Corn is a GMO product and you don't want unintended allergies popping up at the table.
We are going to my In Laws house this year. We have been ordered not to bring anything at all just assist with clean up operations. BF's mom is a phenomenal cook so I have no doubt it will be some good eatin'.
Maque choux is delicious. I'm making a variation of that.
For an appetizer (served once a year only): Take brick of cream cheese, bring to near-room temperature, pour a bottle of Pickapeppa sauce over it, serve with Ritz crackers. Southern comfort food.
Is anyone having it catered by Guy Fieri's new Times Square restaurant?
That is wonderful R40 -- as are cream cheese bricks topped with hot pepper jelly (any kind) & cream cheese bricks topped with shrimp cocktail from those little jars. The common denominator seems to be cream cheese....
I'm making the Sweet Potato Casserole from Aunt Bee's Mayberry Cookbook which really is absolutely divine.
Love cream cheese, R40 and R42. Making and taking this, found on the "Pecan" thread:
Pecan Grapes Salad. Ingredients:
8 ounces cream cheese, softened
8 ounces sour cream
1 teaspoon vanilla
2 pounds white grapes, washed
1 cup brown sugar
1 cup chopped Pecans
In a large bowl, mix the cream cheese, sour cream and vanilla together until blended. Gently stir in grapes. Spoon into a 9- X 13-inch pan. Sprinkle brown sugar over top of grape mixture. Sprinkle nuts over brown sugar. Cover and refrigerate for at least 12 hours.
This “salad” is very delicious and different and could be served as dessert as well.
I'd LOVE to share my recipe for ice cubes, but it's a family SECRET
I have picked out these desserts so far:
Dark Chocolate Pie
all from epicurious.com I will also look at Cook's magazine for the main entrees.