Thursday, October 30, 2014

Thanksgiving Thursday - Sides!

OK with minutes to spare, I am posting this on a Thursday! Side dishes are the relief of a dinner, because you can just assign, assign, assign! However, there are a few things I will not let out of my clutch. They are:

Orange cranberry sauce, coconut pecan sweet potatoes, cornbread dressing, rolls, and spinach cranberry goat cheese salad. On the other hand, things I HATE making are mashed potatoes, green bean casserole, and deviled eggs. Basically all of the things that need to be made the day of.

Here we go!

I LOVE how easy yet different this is! The citrus adds the perfect twist to the same 'ol dish. All you have to do is combine 1 bag (2 cups) of cranberries, with 1 cup of orange juice, and 1 cup of sugar. Boil it and then turn it to a simmer for 10 minutes (you will hear the berries "popping") and then just mash it up with a potato masher and let it cool. It will get a little more jelly like as it cools. 

So stinking amazing. It should probably be a dessert! 


  • 4 large cooked sweet potatoes, skin removed
  • 1/4 cup sugar
  • 1/2 stick butter
  • 2 eggs
  • 1/2 can sweetened condensed milk
  • 1 t vanilla
  • 1 cup brown sugar
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup chopped pecans
  • 1 stick melted butter
  1. Combine all ingredients other than the toppings and mix on low speed until cake batter consistency. 
  2. Combine topping ingredients and sprinkle over top
  3. Bake at 350 for 45 minutes

For this recipe I use commercial yeast. If you are using active dry yeast, change the ten minute rise to a 1 hour rise, punch down, and continue as written.

  • 1 1/2 cups warm water
  • 4 teaspoons yeast
  • 2 cups white flour
  • 2 cups white whole wheat flour
  • 1/4 cup honey
  • 1/4 cup oil
  • 1 t salt
  1. Combine ingredients in a stand mixer and mix on low speed for 4 minutes
  2. Let stand ten minutes
  3. Flip onto counter and roll with a rolling pin
  4. slice (like a checkerboard) into 36 squares
  5. Wrap notes, bible verses, etc in tinfoil and place between two squares
  6. Squish each set of two squares into a greased cupcake pan 
  7. Let rise 30-45 minutes or until doubled
  8. bake at 350 for 20 minutes
  9. flip out immediately onto cooling rack

To see my appetizer roundup click HERE