Thanksgiving will be coming up in just weeks, folks. And I certainly want you ready for that special day with your family and friends. This week I have provided three more of the most scrumptious and unforgettable recipes that I would love for you try this Thanksgiving holiday. All three are a take on some recipes I have been researching over the past few weeks from a good friend of mine from Alabama named Christy Jordan. Her website is southernplate.com. The first is a moist and rich cheesy hashbrown casserole. Everyone will love it. The secret ingredient that I added is sour cream. It makes it incredibly rich and tasty. The second recipe is a recipe I found from a friend. It’s a moist refrigerator coconut cake, and it is super simple to prepare. The butter recipe cake mix gives it a rich consistency like none other. The longer it sits marinating in the refrigerator, the better it actually becomes. And third, a simple turkey and dressing recipe for you “first timers”. You know it actually is a pretty good dressing recipe for anybody who wants to try something different. It’s easy and straightforward, and you cannot mess this one up. I hope you enjoy these three recipes I have provided for you this week. Next week will be even more! I have some good recipes for you leading up to Thanksgiving. Hope you’ll follow me every week! Enjoy, readers!
Super Cheesy Hashbrown Casserole
Note: This super cheesy hashbrown casserole is one of my favorite selections for Thanksgiving dinner. It is cheesy, tasty and has a hint of onion. It is one of my favorites for Thanksgiving dinner.
2.5 lbs frozen shredded hash brown potatoes, thawed
One and one half sticks butter, melted
2 cans cream of chicken soup
8 oz. sour cream
1 med onion, chopped
3 cups cheddar cheese, grated
1 cup Velveeta cheese, shredded
1 tsp. pepper
1 tsp. salt
4 cups Cornflakes (for topping, do not crush)
1 stick butter, melted (for topping)
Combine potatoes, butter, soups, sour cream, onion, cheeses, and seasonings, and stir well. Fold all together well. Top with cornflakes and melt remaining stick of butter and pour evenly over the top of the cornflakes. Place in 9x13 dish (or larger) pan and bake at 350 for 45 minutes covered with foil, or until bubbly.
Daddy's Coconut Refrigerator Cake
Note: During the holidays, this cake is great to leave in the refrigerator to get cold and delicious. Everyone loves this stuff after the main Thanksgiving meal. It seems to get better and better as it sits in the refrigerator longer and longer.
1 box Duncan Hines butter recipe cake mix
2 cups sugar
One and one half cups Cool Whip
16 oz sour cream
12 oz coconut (frozen)
Prepare cake mix according to package directions in a 9x13 inch pan. Combine sugar, sour cream, whipped topping, and coconut. Blend well and chill. Poke holes all over top of warm cake and pour icing mixture over cake (after it has rested in pan about 10 min). Cover well and refrigerate 1-3 days before serving. Store in refrigerator.
Crock-Pot Chicken & Dressing
Note: This turkey and dressing recipe is a great first recipe for those who are just cooking dressing for the first time in their lives. It's also a pretty good recipe for you veterans who want to try out a new and different recipe.
4 chicken breasts, cooked
2 pans of cornbread or two quarts*
2 hamburger or hot dog buns (can use a few slices of white bread)
2 Tbsp. sage
1 medium onion, chopped
2 eggs, hard boiled
2 cans cream of chicken soup
1 stick margarine, melted
2 cans chicken broth (3-4 cups)
2 Tbsp. mayonnaise (Blue Plate)
*I always use Jiffy cornbread for my dressing. Just use 2 boxes of Jiffy cornbread mix and follow the directions on the boxes to prepare your cornbread. Mix together cornbread, sage, onion, eggs (chopped), melted butter, one can cream of chicken soup, two cans broth and mayonnaise. Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with third of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with third dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top. Cover and cook on low for three to four hours. Serve hot.
Brock Wetherly Rogers is an award-winning southern food writer, educator, overseas traveler and passionate student of the culinary & pastry arts. You may e-mail him with your comments at email@example.com.