Can you believe that Thanksgiving is here?!?
For those of you who haven't planned your meal completely, I thought I'd share a couple of delicious Thanksgiving-appropriate recipes that I tried recently!
Ingredients: 3 cups of chopped apples, 2 cups of sugar, 1-1/2 cups cooking oil, 3 well beaten eggs, 1 teaspoon of soda, 1 teaspoon of salt, 3 cups of sifted plain flour, and 2 teaspoons of vanilla.
Directions: Mix or fold together the apples, sugar, and cooking oil. Then add eggs, soda, salt, flour and vanilla. Put in a rather large greased rectangular cake pan. Put in a COLD oven and turn to 325 degrees. Bake 1 hour.
Icing: 1 cup of light brown sugar, 1 stick of stick, ¼ cup of cream. Mix together in a pot and add one teaspoon of vanilla. Bring to boil. Pour the icing over the top of the cake. Take a two prong kitchen fork and create multiple piercings in the top of the cake so the icing can seep down.
Macaroni and Cheese with Cauliflower
Ingredients: 12 ounces multigrain elbow macaroni, 1 head cauliflower (roughly chopped), 4 slices multigrain bread (torn), 1/2 cup fresh flat-leaf parsley (chopped), 3 tablespoons olive oil, kosher salt and black pepper, 1 onion (finely chopped), 1 1/2 cups grated extra-sharp Cheddar (6 ounces), 1 1/2 cups reduced-fat sour cream, 1/2 cup 1 percent milk, 1 tablespoon Dijon mustard
Directions: Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, milk, and mustard. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.