Helpful Tips For a Successful Thanksgiving That Won't Break Your Budget

Thanksgiving dinner doesn't have to be a daunting task. An enjoyable, bountiful dinner can be all yours. Don't make the mistake I have in about 18 of 20 dinners I've served. I'm usually too exhausted to enjoy dinner or my guests. I encourage you to do as much beforehand as possible and make good use of your kitchen appliances. Here are a couple of tips: 1. Peel potatoes up to 2 days before. They can soak completely covered in water in the refrigerator. 2. Use a pressure cooker for vegetables. I always make my mashed potatoes and green beans in a pressure cooker that plugs in and frees up the stove. 3. Make all salads and deviled eggs the day before. 4. Prep all vegetables 1-2 days before. 5. Measure out other ingredients 1-2 days before. Cover and label so you don't forget what recipe you measured out the butter for. 6. Dishes like sweet potato casserole can be pre-made and warmed before serving. Even green beans are just as good warmed up.

Candied Apple Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes, peeled and sliced
  
• 4 Granny Smith apples, peeled, cored, and sliced
• 1/2 cup raisins
• 2 tablespoons honey
• 3 tablespoons apple juice or cider
• 3 tablespoons melted butter

Preparation:

Arrange sliced sweet potatoes, apples, and raisins in a buttered 2-quart baking dish. Mix together honey, apple juice, and butter. Pour over sweet potato mixture. Cover and bake candied sweet potatoes at 350° for 30 to 45 minutes, until sweet potatoes are tender and glazed. Recipe for candied sweet potatoes serves 6.

Creamed Corn Pudding

Ingredients:

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup milk
• 1 can (approx. 15 ounces) cream-style corn
• 1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed
• 3 eggs, separated

Preparation:

Heat oven to 350°.

Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in cream-style and kernel corn. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch. Bake for about 45 minutes.
Serves 6.

Thanksgiving Scalloped Potatoes

Ingredients:

• 6 medium red skinned potatoes
• 3 tablespoons butter
• 6 green onions, with 2 inches green, sliced
• 3 tablespoons flour
• 2 1/4 cups whole milk
• 1/8 teaspoon pepper
• salt, to taste
• 1/4 teaspoon dried mustard
• dash nutmeg

Preparation:

Lightly grease an 11x7-inch baking dish. Heat oven to 350°.

Peel potatoes; rinse well then slice thinly into a large bowl.

In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute. Stir in flour until smooth and bubbly. Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.

Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.
Serves 4 to 6.

Spinach Casserole

Ingredients:

• 2 packages frozen spinach, (10 oz each)
• 6 ounces cream cheese, softened
• 1/2 cup butter, melted, divided
• 1 cup seasoned bread crumbs
• paprika, optional

Preparation:

Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter. Spoon into casserole dish. Sprinkle with the breadcrumbs and paprika, and drizzle with remaining 1/4 cup of butter. Bake at 350 degrees for 25 minutes.
Serves 4.

Cranberry Apple Relish

Ingredients:

• 1 can (16 ounces) whole cranberry sauce
• 1 apple, peeled, cored, and diced
• 1/2 cup raisins
• 2 teaspoons sweet pickle relish

Preparation:

In a small bowl, break up cranberry sauce with a fork; stir in diced apple, raisins, and relish. Chill for at least 1 hour before serving. Makes about 3 cups of cranberry apple relish.

Southern Deviled Eggs with Mustard

Ingredients:

• 6 hard-cooked eggs
• 1 to 1 1/2 tablespoons mayonnaise, or to moisten
• 1 teaspoon prepared mustard, or to taste
• 1/2 teaspoon salt
• 2 tablespoons sweet pickle relish, or to taste
• paprika

Preparation:

Cut hard-cooked eggs in half lengthwise. Remove and mash the yolks; combine with mayonnaise, mustard, salt, and relish. Refill centers of the egg whites with the mixture. Garnish with ground paprika.