If you don’t have your turkey thawed and almost oven ready…. you may have a problem!! I’m so very lucky my son and his wife do most of the cooking for Thanksgiving. All I need to do is one side dish, which as always is Sweet Potatoes and Apples, and make the dressing. My week has run away from me, I’ve messed up a recipe by having my butter too soft to cut into some cake mix, doubled part of a recipe and forgot to double the rest…and the list is not finished. Luckily for me, with the recipe using the butter, I remembered a bar cookie recipe I could use, the other recipe, I caught it in time to double the rest of the ingredients.
My daughter was here this past week, and we (mostly she) put my tree up and decorated.
The following recipe is fairly quick, just requiring several varieties of sliced apples. Just one word of advice, be sure to use the Marzettti’s Caramel Apple Dip, I made it using caramel ice cream topping and there was sticky caramel over several surfaces in my kitchen!
Green Jell-o® Salad
1 large or two small boxes lime gelatin
1 can (15-oz) crushed pineapple in juice
1 carton (8-oz) small curd cottage cheese
1 can whipped topping (i.e. Cool Whip)
Pour pineapple into pot: add gelatin, cook and stir until gelatin is completely dissolved. Remove from heat and chill or 10 to 15 minutes. Stir in cottage cheese. Place whipped topping into a serving bowl and gently fold gelatin mixture into topping. Chill before serving
Missy’s Apple Dip
2 blocks cream cheese, softened
½ cup sifted powdered sugar
1 carton Marzettis Caramel Apple Dip
1 to 2 cups Heath toffee bits
Apples to slice for serving (I used 1 Granny Smith, 1 Gala, and 1 other red apple)
Cream together cream cheese and powdered sugar, then spread this mixture onto an aluminum disposable pizza tin. Evenly spread the caramel apple dip over this and then sprinkle with the toffee bits. Serve with sliced apples of various types.
Sweet Potatoes and Apples
5 sweet potatoes or use 2 or 3 cans sweet potatoes
5 cooking apples (I use Granny Smith)
½ to ¾ cup of each Brown sugar, Cinnamon
½ stick Butter
½ cup Water
Preheat oven to 350º. Peel potatoes and cut into 1-inch-thick slices, set aside. Peel core and slice apples into ½-inch thick slices. Place a layer of sweet potatoes in a Dutch oven or stockpot, top with a layer of apples, sprinkle with brown sugar and cinnamon; repeat layers finishing with apples. Melt butter and pour over apples. Pour water into pot, put in oven and bake for about 1 hour or until potatoes are done or about ½ hour if you have used canned potatoes. Check the apples for doneness.
I hope everyone has a wonderful Thanksgiving with family and friends!
It’s Here! Happy Thanksgiving
