Thanksgiving Dinner 2023 - Shopping From My 4 Corners Pantries for our holiday dinner

1.) Ham with Sweet Glaze in Roaster Oven

2.) Smothered Green Beans

3.) Sausage Dressing

4.) Creamy Garlic Mashed Potatoes

5.) No-Bake Pumpkin Cheesecake Pie

6.) Ambrosia Salad

Recipes:

1.) Brown Sugar and Pineapple Glazed Ham

This pineapple glaze for ham has been a holiday tradition in our house for years! Any leftover ham is delicious, served with some more fresh pineapple.

 Tested by Allrecipes Test Kitchen

Prep Time:

 

20 mins

Cook Time:

 

1 hr 30 mins

Total Time:

 

1 hr 50 mins

Ingredients

• 1 (6 pound) fully-cooked, bone-in ham

• 1 can pineapple rings or crushed

• 2 (6 ounce) cans pineapple juice

• 1 cup brown sugar

Directions

1. Gather all ingredients.

2. Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, into a roasting pan.

3. Cut skin off pineapple with a sharp knife and slice off any brown spots or skin left behind. Cut pineapple into 1/2-inch-thick rings and use a round cutter to remove cores. Pin rings onto ham with toothpicks.

4. Bake ham in the preheated oven for 30 minutes.

5. While ham bakes, mix pineapple juice and brown sugar in a microwave-safe bowl. Microwave on medium power until glaze is boiling and slightly thickened. Work carefully because glaze will be sticky and very hot.

6. Pour 1/2 of the glaze evenly over ham and pineapple rings. Bake ham for 30 minutes more, then pour remaining glaze over ham.

7. Continue baking ham until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.
8. 
   

2.) SMOTHERED GREEN BEANS

(Plain Chicken) // Valerie Hargett

Ingredients:

• 4 (15-oz) cans green beans, drained (*recipe says 5 cans)
• 3 peeled cubed medium red or yellow (*added upon Valerie's suggestion)
• 1 lb bacon
• ⅔ cup brown sugar
• ¼ cup butter melted
• ¼ cup low-sodium soy sauce
• 1½ tsp garlic powder

Instructions:

• Preheat oven to 350ºF.
• Pour drained green beans in an ungreased 9×13-inch pan.
• In a large skillet, cook bacon (and cubed potatoes) until almost done but not too crispy. Remove from skillet, drain on paper towel and chop bacon. Sprinkle cooked bacon and potatoes on top of green beans.
• Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.
• Bake uncovered for 40 MINUTES COVERED then 20 minutes uncovered

**Recipe Inspired from plainchicken.com**

3.) Dressing with Venison Sausage 

Ingredients:

4 c seasoned croutons, dried bread crumbs or a 9x11 pan cornbread

1 lb ground sausage - browned and drained (I used venison sausage)

1/2 tspn celery seed (we do not like cooked celery) recipe calls for 2 c chopped celery.

2 c chopped walnuts (I used to replace the crunchy celery)

1 medium onion cubed small and sauteed with salt and pepper until translucent *can be cooked with sausage as it browns*

2 c chicken bone broth (I used my home canned)

1 can cream of mushroom soup (recipe calls for 1 15-16 oz can cream of chicken but we prefer mushroom)

Directions: Pre-heat oven to 350 F 

1.) Pour croutons, bread crumbs or dried corn bread into a large mixing bowl-set aside

2.) Cook and crumble sausage until browned to your preference. Remove sausage from pan and allow to set and drain on paper towel lined plate before adding to bread choice in large mixing bowl- do NOT mix or stir

3.) WITHOUT removing any of the sausage grease from pan, add butter, onions , celery salt and chopped walnuts. Sautee for 4-5 minutes on low medium heat until onions are somewhat translucent and butter is melted. Stir together to ensure all walnuts are coated with butter. Pour over dry ingredients in mixing bowl - DO NOT MIX OR STIR!

4.) In separate mixing bowl than bread crumbs, combine broth, cream soup, salt and pepper an d whisk together until creamy and smooth. 

5.) Pour broth mix into mixing bowl with dry ingredients and gently fold in just until all dry ingredients are coated and moist.

6.) Pour into a well-greased 2 quart baking dish (I used my 9x11).

7.) Bake covered for 15 minutes then uncover and finish baking for 20-25 minutes until heated through and done to your preferred crispiness. 

**RECIPE USED FOR INSPIRATION**

https://www.southyourmouth.com/2015/11/southern-cornbread-dressing-with-sausage.html

4.) Garlic Mashed Potatoes - Freezer Meals 101

Course: Side Dish

Cuisine: American

Keyword: mashed potatoes

Ingredients :

• 12 large potatoes cubed or peeled and cubed
• 3/4 cup butter
• 1 cup sour cream
• 3 garlic cloves minced
• chives or parsley
• salt and pepper to taste

Instructions

Assembly instructions:

1. Cook the potatoes until soft.

2. Mash the softened potatoes, adding butter in bits as you mash.

3. Stir in the sour cream, garlic, chives, salt and pepper.

4. Allow the mashed potatoes to cool, then scoop the potatoes into a freezer bag.

5. Remove excess air and seal.

6. Flatten the bag and store it in the freezer until ready to eat.

Cooking instructions:

1. Thaw.

2. Preheat oven to 350° and grease a casserole dish with nonstick cooking spray.

3. Transfer the ingredients to the dish and cook until heated through, around 20 minutes.

Slow Cooker Instructions

1. Cook from frozen in the slow cooker on low for 2 hours, stirring occasionally.

2. Stir well before serving.

Stovetop Cooking Instructions

1. Thaw.

2. Cook in a medium saucepan on low heat until they're warmed through, stirring often.

5.) No-Bake Pumpkin Cheesecake Pie

(allrecipes.com)

This was my first attempt at a no-bake cheesecake and it was delicious! When it is in the process of mixing and setting, it is very sweet, but as it chills it begins to settle down, and the pumpkin flavor bleeds through.

Prep Time:

 

10 mins

Additional Time:

 

4 hrs

Total Time:

 

4 hrs 10 mins

Ingredients

• 10 ounces pumpkin pie filling

• 8 ¾ ounces cream cheese (at room temperature)

• 2 cups frozen whipped topping, thawed and divided

• 1 cup confectioners' sugar

• 1 (9-inch) prepared shortbread pie crust

• 1 teaspoon ground cinnamon for dusting (Optional)

Directions

1. Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.

2. Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle ground cinnamon on top before serving, if desired.

Tips

Cook's Note:

For a more tart pumpkin cheesecake, use pumpkin puree instead of pumpkin pie filling.

For decoration and added flavor, sprinkle ground cinnamon atop the whipped cream.

Whipped Topping

• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 2 Tablespoons confectioners’ sugar or granulated sugar*
• 1/2 teaspoon pure vanilla extract

• Instructions

  1. Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
  2. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.
  3. Mixer (Handheld or Stand)
  4. Double Batch: This recipe can easily be doubled or tripled. The amount of heavy cream you use doubles in volume as you whip it. So if you need 2 cups of whipped cream, use 1 cup of heavy cream.
  5. Sugar: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ (powdered/icing) sugar. You could also use brown sugar. If you’re working with just a couple Tablespoons of sugar as listed in the recipe above, it doesn’t really make a difference. But if you’re working in larger batches, you may begin to taste the granules of granulated sugar, so confectioners’ sugar is the way to go

6.) Ambrosia Salad

Ingredients

• 1 can (15 ounces) mandarin oranges, drained
• 1 can (8 ounces) pineapple tidbits, drained
• 1 cup miniature marshmallows
• 1 cup sweetened shredded coconut
• 1 cup sour cream

Directions

1. In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

7.) Waldorf Salad

**Recipe Inspired by :

https://www.foodiecrush.com/classic-waldorf-salad/#recipe

2 C diced tart apples ( I used a mix of Granny Smith and Jazz)

1 Tbs sugar (I used raw orange blossom honey)

2 tspn lemon juice (I used concentrate)

1 C diced celery ( I replaced with 1 1/2 C toasted and chopped walnuts)

1 C grapes halved (I used 1 C raisins)

1/2 c whipping cream (whipped) (I used  1 TB sour cream and 1 TB vanilla yogurt)

1/2 tsp kosher salt

Directions:

Instructions

• Add the diced apples to a large mixing bowl and gently coat with honey and lemon juice. Add the raisins and toasted walnuts
• In separate smaller bowl, gently whisk sour cream and mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.

Notes

Instead of whipping cream, substitute 2 tablespoons plain Greek yogurt or sour cream.