Thursday, November 28, 2013

What I took to Thanksgiving

Like we should always do let us start with the dessert.
Italian Cream Cake: Preheat oven to 350 degress
1 box white cake mix
1 pkg vanilla instant pudding mix
1 1/3 cups water
1/4 cup oil
4 eggs
1 1/3 cups coconut
1 cup pecans
Combine all ingredients. Grease and flour 2 round pans. Pour batter in and bake 32 to 37 minutes.
I let the cake cool in the pans for 10 minutes, then  flip out/wrap in plastic wrap, and laid my layers flat in the freezer for 24 hours.
Icing: Cream Chease Frosting:
1/3 cup butter
8 oz cream cheese
4 cups powdered sugar
4 tbsp heavy whipping cream
1/2 tsp vanilla
Beat all together until smooth. Then ice your cake. Garnish with coconut flakes and pecans.

Sweet Potato Souffle:
3 cups mashed sweet potatoes
3/4 cups sugar
1/2 tsp. salt
2 eggs
1/2 stick of butter
1/2 cup milk
1 tsp vanilla
Topping: I double each of these ingredients
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick of butter

Mix together potato ingredients. Pour into a greased baking dish and sprinkle topping over souffle. Bake at 350 for 30-45 minutes.

Pineapple Casserole:
1 (20oz) can chunk pineapple
1/3 cup sugar
3 tbsp. flour
3 tbsp. pineapple juice
1 cup grated cheddar cheese
1/2 cup crushed saltine crakers
1/2 stick of melted butter

Drain can of pineapple into a seperate bowl. Combine suger, flour, and juice. Mix them together. Add in your pineapple and cheese. Top with crakers; pour melted butter on top. Bake at 350 for 30 minutes.

We had a wonderful Thanksgiving and are so blessed in so many ways. We also enjoyed spending dinner with our friends and their family.

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