Our 2017 Thanksgiving Feast

Crock Pot Creamed Corn

• 5 - 15.25 oz. cans sweet corn, drained
• 8 slices cooked bacon, chopped
• 1 cup non-fat milk
• Salt & freshly ground black pepper, to taste
• 1 - 8 oz. block reduced fat cream cheese, quartered
• 1 stick butter, cut into tablespoons
• 1 bunch green onions, white & light green parts only, chopped

Pour the corn into the slow cooker.  Sprinkle the chopped bacon over the corn and pour the milk over the top.  Season with salt & freshly ground black pepper.

Put the quartered cream cheese and tablespoons of butter on top.  

Cover and cook on high for one hour, stir everything together, recover the crock and continue to cook on high for another two hours.  Keep on warm until ready to serve.  Stir in the chopped green onions and enjoy!

Cheesy Brussel Sprout Gratin

• 32 oz. brussel sprouts, trimmed and sliced in half lengthwise
• Olive oil
• salt & freshly ground black pepper
• 1 tbsp. butter
• 1 large shallot, chopped (about 2/3 cup)
• 4 tsp. all purpose flour
• 1 1/2 cups non-fat milk
• 2 tsp. chopped fresh thyme
• 2 tbsp. shaved Parmesan cheese
• 4 oz. grated Gruyere cheese

Preheat oven to 400F.  Line a baking pan with parchment paper and drizzle with olive oil.  Add the brussel sprouts and season with salt and pepper.  Drizzle more olive oil over the top.  Roast for 15 minutes, stir them around and roast for another 10 minutes.  Remove from the oven and move the brussel sprouts into a 9x13 baking dish.

Meanwhile, heat a large skillet over medium heat.  Add the butter and let it melt.  Add the shallot and cooked until softened and starting to brown, about 4 minutes. Sprinkle the flour over the shallots, 1 tsp. at a time, stirring to make a roux.  Once the flour and shallots are all incorporated,  slowly stir in the milk, stirring with a wooden spoon, until thickened, about 6 minutes. Add the thyme, Parmesan and Gruyere, continuing to stir until cheeses are melted and sauce is thickened.  

Pour the cheese sauce over the roasted brussel sprouts and bake for 15 minutes until sauce is bubbly and starting to brown.

Creamy Mashed Potatoes

• 3 large Russet potatoes (about 3 lbs.)
• 6 oz. reduced fat cream cheese, at room temp
• 4 tbsp. butter
• 1/2 cup whole milk
• Salt & pepper, to taste

Peel potatoes, rinse and cut into chunks.  Place potato chunks in a pot, cover with hot water and season with salt. Bring water to a boil and then reduce to a simmer.  Simmer potatoes until fork tender, about 20 minutes.  Drain completely and put potatoes back into the same pot.  Mash the potatoes with cream cheese, butter and milk.  Season with salt & freshly ground black pepper.  Keep covered on low until ready to devour. Enjoy!

The Turkey...

The Pie...

This is Us... Minus Dad who doesn't like to be photographed :)