about Thanksgiving (and Christmas for that matter). I love the holidays...and I think this year I love them even more because the holidays mean no work and all play (and lots of relaxing)!! Sometimes I get a bit frustrated that pop culture seems to blow from Halloween to Christmas in the course of one day. Granted I love Christmas too...since my 2nd highest love language is receiving and giving gifts... this holiday is made for me. I've already got about 1/2 my shopping finished. I need to write everything down and get myself organized.
We will be spending Thanksgiving in Dallas this year with Chris, Shanda, and Braedon (Brian's brother and his family). I'm beginning to think about what I want to make sure is on the feast table. I'm thinking these things look really good.
Green Beans with Shallots and Red Peppers
- 2 (16-oz.) packages frozen whole green beans, thawed
- 1/4 cup butter
- 3 large shallots, thinly sliced*
- 1 large red bell pepper, cut into thin strips
- 1 teaspoon kosher salt**
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well.
2. Melt butter in a large skillet over medium-high heat; add sliced shallots and bell pepper, and sauté 4 minutes or until tender. Add green beans, salt, pepper, and garlic powder, and toss to combine.
- 3 1/2 cups coarsely chopped pecans
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, cubed
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cooland a few others
Garlic Mashed PotatoesButternut Squash with Brown Butter
and a few more cute ideas