Earlier we wrote a blog about holiday traditions called Favorite Zippy Traditions. It was fun to hear about fellow bloggers’ traditions and customs. Thanks for your comments and suggestions!
Now that we are gearing up for one of my favorite holidays, Thanksgiving…a guilt-free reason to eat a lot, I’d love to hear about your favorite holiday recipes. Every year, my family gathers at my house and we cook together.
This tradition started about six years ago when I was pregnant and on bed rest. My husband, the engineer, and father in-law, the accountant, cooked the whole Thanksgiving dinner, requiring mathematic equations and numerous lists to manage the meal prep. At the time, I laughed and rolled my eyes watching these 2 men stumble along in the kitchen, but in the end it was a gift… we now have an annual list of side dishes, cooking start times and end times cataloged in a nice formalized file…I have to admit in this instance my husband’s anal tendencies have worked to my benefit!
Some of our favorites include:
Corn Casserole II By: NANCED35
Ingredients:
- 1 (15 ounce) can cream-style corn
- 1 (11 ounce) can whole niblet style corn
- 2 eggs
- 1 cup sour cream
- 1 (8.5 ounce) package dry corn bread mix
- 1/2 cup butter, melted
- 1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 x12 inch casserole dish. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.
Broccoli Casserole
Ingredients:
- 2 boxes frozen chopped broccoli
- 3/4 c. mayonnaise
- 1 sm. onion, minced
- 1 c. shredded Cheddar cheese
- 1 can cream of mushroom soup
- Ritz crackers (approximately 18, 10 for casserole itself and 8 for topping)
Cook broccoli and drain. Add remaining ingredients, except for crackers, and mix. Add crumbled crackers and put into casserole dish. Crumble remaining crackers on top. Bake 1 hour at 350 degrees.
Artichoke-Sausage Dressing
Ingredients:
- 1 loaf Safeway SELECT Artisan Pugliese or Como bread
- 2 cups Safeway Chicken Broth
- 1 pound Italian sausage, bulk or with casings removed
- 1 pound packaged sliced mushrooms
- 1 cup Ready Pac Packaged Diced Onions
- 2 teaspoons poultry seasoning
- 1 cup chopped parsley
- 1 (14 ounce) jar marinated artichoke hearts, drained
- 1 cup Lucerne(R) Grated Parmesan Cheese
- Salt and freshly ground black pepper
Cut bread into 1-inch cubes and put in a large bowl (Tip A). Add chicken broth and mix to moisten bread; set aside. Add sausage to a 12-inch frying pan over high heat. Cook, breaking sausage into 1/2-inch lumps, until meat is lightly browned, 3 to 5 minutes. Add mushrooms, onions, and poultry seasoning; reduce heat to medium-high, cover pan, and cook, stirring occasionally, until vegetables are juicy, 8 to 10 minutes. Uncover, turn heat back to high, and cook, stirring often, until juices have evaporated and vegetables begin to brown, about 5 minutes (Tip B). Remove pan from heat. Meanwhile, add parsley, artichoke hearts, and cheese to bread cubes in bowl. Add hot sausage and vegetables; mix well (Tip C). Season to taste with salt and pepper. Spoon dressing into a 9- by 13-in. casserole. Put dressing in oven and bake until top is browned and edges are crispy, 25 to 30 minutes.
We’d love to hear from you….please share some of your family favorites…Yum Yum!
Stay Light and Breezy Girls!
Love,
The Zippy Chix

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