What will you be serving at your Thanksgiving table this year? Even although we’ll be snowboarding most of the day this year, my Mom and I will be pre-preparing a few yummy dishes and a warm cocktail made from Sandra Lee recipes. I’ve included excerpts of the recipes and a special treat at the bottom of this post:
Praline Sweet Potato Casserole – Side Dish
Prep 15 minutes Bake 45 minutes Makes 6 servings
No-stick cooking spray, Pam®
FOR THE CASSEROLE:
3 cans (15 ounces each) cut sweet potatoes, drained, Princella®
3 large eggs, lightly beaten
1â„2 cup (1 stick) unsalted butter, melted
1 can (5-ounce) evaporated milk, Carnation®, or 1â„4 cup heavy cream
2 teaspoons lemon juice, Minute Maid®
1 teaspoon vanilla extract, McCormick®
1 teaspoon pumpkin pie spice, McCormick®
FOR THE TOPPING:
1 cup packed light brown sugar, Domino®/C&H®
1â„2 cup all-purpose flour
1â„2 cup (1 stick) unsalted cold butter, cut in small pieces
2 cups finely chopped pecans, Diamond®
Pecan halves (optional)
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with cooking spray; set side.
- To make the casserole, in a large mixing bowl, mash the drained sweet potatoes with a potato masher. Stir in the eggs. Add the butter, evaporated milk, lemon juice, vanilla extract, and pumpkin pie spice; mix until well combined. Spread into the prepared baking pan.
- To make the topping, in a medium bowl, combine the sugar and flour. Using a pastry blender, cut in the butter until mixture is the size of peas. Stir in the chopped pecans. Sprinkle topping over the casserole. Garnish with pecan halves (optional). Bake for 45 minutes or until the top is browned.
Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders by Sandra Lee
How yummy and perfectly Apres Ski does this sound?
Cinema Paradiso – Cocktail
Prep 10 minutes Cook 2 hours (Low) Makes 10 drinks
2 cans (11.5 ounces each) peach nectar
2 cans (11.5 ounces each) apricot nectar
1 bag (12-ounce) frozen peach slices
3 cups water
1 cup packed light brown sugar
1 cup bourbon, Bulleit®
1â„2 cup lemon juice
1 teaspoon ground allspice
2 cinnamon sticks
Cinnamon stick
In a 4-quart slow cooker, combine peach nectar, apricot nectar, peach slices, the water, brown sugar, bourbon, lemon juice, allspice, and 2 cinnamon sticks. Cover and heat on Low heat setting for 2 to 3 hours. Discard cinnamon sticks. Turn slow cooker to Warm heat setting. Serve in mugs with additional cinnamon sticks.
Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
*Tip from Sandra: “Re-name your cocktails for a signature touch and serve them in an array of glasses in different shapes and sizes for a glamorous effect. If you have a special album playing, review your song list and allow the song titles to inspire your cocktails, ie. Peach Cider can be turned into “Cinema Paradiso†to match the beautiful duet of the same name onJoshua Bell’s new album At Home With Friends. Brilliant!â€
If you frequent my blog you know that I am a proud orchestra geek and a big Joshua Bell fan. I love his new album so much that I’m embedding a pop up audio player right here so that you can come here on Thanksgiving day and enjoy!
You can read my review on Joshua Bell’s album here and one lucky reader will win a copy of the album! To Enter, simply comment and let me know what your plans are for Thanksgiving.
For extra entries you may tweet this:
Visit @banteringblonde for yummy Sandra Lee Thanksgiving cocktails and Joshua Bell Home with Friends Album giveaway! http://bit.ly/8bzpcl
Finally, you may also gain extra entries by standing on your head and be thankful for all that you have 
-just be sure to leave a comment! Winner will be chosen on Monday November 30th.
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