Thanksgiving is a time to give thanks, to gather with loved ones and to partake in some AMAZING FOOD! The past few years have been strange ones and MAYBE this is the first year you are getting together with your loved once since 2020. A "New Normal" may call for some fresh recipes to try out! Here are some of my personal favorites!

Sweet Potato Soufflé

Sharon Area Recipe

MAIN MIXTURE

3 c sweet potatoes mashed ( boil and mash prior to making)

1 c white sugar

1/2 cup butter, melted

2 eggs well beaten

1 tsp of vanilla

1/4 c milk

TOPPING

1 c brown sugar firmly packed

1/4 c flour

2 1/2 tbs butter

1 c chopped pecans

Mix potato, sugar, melted butter, eggs, vanilla and milk. Blend well.

Pour into 2 qt casserole dish. Mix brown sugar, flour, butter, and pecans. Sprinkle over potato mixture.

Bake 25 min at 350 degrees. Serves 8 people. 

(Double the Recipe for Larger Groups)

You can never go wrong with delicious ROLLS! Some years we have added an orange glaze to make our own orange rolls with this recipe too! SOOOO good! It's way to easy to eat your weight in rolls- but save some to make left over sandwiches with your left over turkey and the Cranberry Orange Relish I will share below!

Lion House Rolls

INGREDIENTS

• 2 cups warm water

• 2/3 cup instant nonfat dry milk (like Nido or Nestle)

• 2 Tablespoons active dry yeast

• 1/4 cup sugar

• 2 teaspoons salt

• 1/3 cup butter softened (5 1/3 tablespoons - plus more for brushing the rolls after baking.)

• 1 large egg

• 5 to 5 1/2 cups all-purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)

INSTRUCTIONS

• In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.

• Add the yeast to this mixture while water and milk is still warm. Let the yeast proof (dissolve and start to react) for a couple of minutes. It helps to cover it with a towel to get it to proof. It should look foamy (see Notes for more information).

• Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.

• Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not too stiff. It should be pulling away from the sides of the mixer. That's how I know it has enough flour (It is not necessary to use the entire 5 1/2 cups of flour but that's how much I use). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).

• Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.

• You can roll these into crescent rolls or do it the traditional Lion House way. For the Lion House way: Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.

• You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. See the video above for clarification.

• Then you roll them into the Lion House shape which is rolled with the tail of the roll touching the baking sheet (see pictures above) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).

• Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.

RECIPE NOTES

This recipe calls for active dry yeast but you can also use instant yeast. You don't need to proof the yeast in water. Just add the yeast and the water together in the recipe and continue on.

WHAT TEMPERATURE SHOULD THE WATER BE FOR THE YEAST TO RISE?

The most common mistake when working with yeast is getting the water temperature right. If your water is too cold the yeast won't activate. If it's too hot it will kill the yeast. Technically the water temperature should be around 116 degrees F. Most people don't measure the temperature. 

Think of the temperature of water if you were to bath a baby. You would want it to be warm enough but not hot.

How do you know if it worked? 

If your yeast proofs correctly it should look all foamy. I've noticed it helps to cover the bowl with a towel while it's proofing. If it's not foaming, your yeast is not activated or you killed it. Start over before wasting your ingredients on the rest of the rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

I've noticed that if you let the rolls rise too long after they been shaped their texture gets porous and not as good so be careful of that.

Okay- Next is a NEW tradition, and it's sooooo GOOD and so simple! 3 ingredients!!!

Orange Cranberry Relish

A Recipe by Jo Thompson

1-3 Whole oranges cut (with peels attached)

2-4C Whole Cranberries

1-2 c granulated sugar

Cut an orange into small pieces and place it in your blender (peel included), add some of your cranberries and a 1/4 c of sugar. Blend together until slightly chunky. This is great on Turkey, Rolls, as a side and as a gift for neighbors or parting gift. The ratio really is to taste. You may want to add more oranges, cranberries or sugar depending on your pallet, and how much you need to make.

See more Recipes by Jo on her Youtube channel 

A common part of many Thanksgiving tables is a green bean casserole. Now here is an appetizer's take on the traditional meal! Look no further than these green bean casserole bundles. I took our favorite green bean casserole and then wrapped individual portions in bacon. It's genius, really. 

Running out of oven space? No problem! I've included an easy way to make these in the air fryer! 

GREEN BEAN CASSEROLE BUNDLES

INGREDIENTS

1 c. cream of mushroom soup

1/2 c. milk

1/2 tsp. soy sauce

1/4 tsp. freshly ground black pepper

2/3 c. French's fried onions

3 1/2 c. trimmed green beans, blanched and cooled

1 package bacon

DIRECTIONS

FOR OVEN

• Preheat oven to 350° and grease a 9"-x-13" baking dish.

• In a large mixing bowl, stir together soup, milk, soy sauce, pepper, and French's fried onions. Add green beans and toss to combine.

• Grab small bundles of green beans and wrap with a strip of bacon, placing each in the baking dish snugly, seam side down. 

• Cover with foil and bake until the bacon is fully cooked, 37 to 40 minutes.

FOR AIR FRYER

• In a large mixing bowl, stir together soup, milk, soy sauce, pepper, and French's fried onions. Add green beans and toss to combine.

• Grab small bundles of green beans and wrap with a strip of bacon.

• Working in batches, place bundles, seam side down, in basket of an Air Fryer. Cook at 375° for 12-13 min, or until bacon is crispy. 

Maybe you prefer water or wine with your Turkey Dinner- But here is a fun way switch up the drink menu!  

Sparkling Punch

Ingredients

• 1 (12-oz.) can frozen pink lemonade concentrate, thawed

• 4 cups white cranberry juice cocktail

• 1 qt. club soda, chilled

• Garnish: fresh mint sprigs

Directions

1. Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish, if desired.

NOTES

The original recipe doesn't contain any alcohol but can also easily have champagne and orange liqueur added to create a cocktail. Whether you add in some buzzy bubbles or not, it's a sweet-tart punch that won't give you a sugar crash and can provide the perfect perk-me-up.

Not a fan of pink lemonade? You can easily substitute either concentrated or fresh lemonade or limeade. White cranberry juice does have a milder, sweeter taste than regular cranberry juice, but if you need a quick substitute, I suggest a white grape juice that doesn't have added sugar or grapefruit juice if you want a tarter taste. Make sure to use the freshest mint leaves you can. Stale leaves can impart a slightly bitter element while bright green ones provide the peppy fresh flavor I love. Watch this video for a quick tutorial!

Maybe some inspiration and creativity is heading your way! Let me know if you try these! I'd love to see you post your comments and questions on how any of these recipes went for you!  Happy Thanksgiving and may you festivities be filled with joy, gratitude, and AMAZING food!