thanksgiving

love this. a perfect apple pie, my # 1 Go-To!

October 15, 2024 by Becky Spoon

This is the perfect Apple Pie! Not only is this pie loaded with Honeycrisp apples, it is laced with Boiled Cider! I learned about Boiled Cider from King Arthur Flour where you can purchase it, or you can make it yourself, which I do!

The photo is the boiled cider that I make. That is all it is, boiled cider. I take a bottle of good apple cider, bring to a boil, reduce the heat and cook, stirring occasionally, until cooked down to a syrup. https://amzn.to/30rTMPw

this. perfect apple pie.

I also precook the filling before baking. Have you ever made an apple pie, piled it high with apples, then after baking, your apples sunk and you just have a crust on top and 3 inches below is your filling? I have and that’s why I cook a little first.

What are the best apples for apple pie? Here’s a list from Taste of Home:

Braeburn

If you’re looking for a good balance between sweet and tart, Braeburn is an excellent choice. It has a very concentrated apple flavor that becomes more pronounced when it’s baked. Add the fact that it naturally contains cinnamon and nutmeg-like flavors, and this New Zealand apple is a no-brainer to use in apple pie. It doesn’t hurt that it has a super crisp, firm texture that doesn’t lose its form as it bakes, either.

Cortland

Unlike most apples, Cortlands don’t turn brown after they’re sliced, so you don’t have to worry about storing them in water while you prepare the rest of the ingredients. That said, you’ll want to use these New York-grown apples soon after they’re harvested because their super sweet, slightly tart flavor fades quickly. This McIntosh variety is extra juicy and has a crisp texture, making it perfect for something like Mom’s Fried Apples.

Golden Delicious

These bright yellow apples certainly don’t stand out as an eating apple; they have a mealy texture and a not-too-sweet, not-too-tart flavor. The heat of the oven coaxes out their sweetness, though, and they take on honeyed notes. Golden Delicious will break down and lose their shape more than some of the apples on this list, so don’t reach for these if you’re hoping for firm chunks of apples. They’re absolutely perfect in softer recipes like custard apple pie.

Granny Smith

If you ask most chefs about their go-to baking apple, this one will be it. Granny Smiths are available year-round, and you’ll immediately recognize them by their bright green skin and extra tart flavor. The high acidity contributes to the apple’s flavor as well as its ability to hold together as it bakes. If you like the texture but want a sweeter filling, try blending them with some of the sweeter apples on this list.

Jonagold

This apple is a cross between a Jonathan and Golden Delicious, giving it an appealing greenish-yellow color with red splotches. It has the same honeyed flavor as Golden Delicious, but it’s sweeter with a bolder, more puckery finish. The firm-fleshed, crisp, acidic apple is a great choice for slow-cooked apple desserts, like this Apple Comfort recipe.

Honeycrisp

These are one of our favorite snacking apples because they’re so intensely sweet. They have become wildly popular in the last few years, driving up the price tag, but they’re worth it. When baked, they don’t break down too much but their sweet flavor intensifies, becoming fun and complex. That’s why we use them in this wow-worthy apple pie recipe.

McIntosh

McIntosh is a classic apple with bright red with green splotches. The early harvests tend to be more acidic, while late-season McIntosh are sweeter and juicier. They have an incredible warming spice flavor, but they do tend to break down as they cook. That makes them the ideal sweet apple to pair with something tart (like Granny Smith) for pies and baked goods.

Here’s another favorite pie in our home! The Cherry Pie. Here’s the link: Allen’s Favorite, Delicious Cherry Pie

Here’s the recipe for this delicious apple pie!

Perfect Apple Pie

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Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

1 Prepared pie crust (I used Pillsbury store bought, but use your favorite)
8 Cups peeled, sliced apple (from about 3 1/4 pounds whole apples) I used a combination of Grammy Smith and Honey Crisp
2 Tbsp Lemon juice
3/4 Cup Sugar
2 Tbsp All purpose flour
2 Tbsp Cornstarch
1/4 Tsp Salt
1 Tsp Cinnamon
1/4 Tsp nutmeg
1/4 Tsp Allspice
1/4 cup boiled cider or undiluted apple juice concentrate (see comments in post how to make your own)
2 Tsp Vanilla (optional)
2 Tbsp Butter

Method

Preheat the oven to 425 degrees. Place the bottom crust in the bottom of your pie pan.
Combine the spices, flour and cornstarch and set aside.
Melt the butter in a large pan and add the apples. Cook turning periodically until the apples begin to soften. Add the sugar and lemon juice and combine along with the vanilla.
Stir in the dry ingredients and mix well. Pour the apple mixture into the crust evening out.
Place the top crust and crimp the edges, and put vents in the top of the pie. You can also make the top a lattice top. Brush the top of the pie with a beaten egg or with heavy cream.
Place on a cookie sheet, place in the oven and cook until golden brown. Let the pie fool before slicing if you can wait! Serve with vanilla ice cream or whipped cream.

easy – must have classic green bean casserole with a twist.

November 17, 2023 by Becky Spoon

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This Classic Green Bean casserole with a twist on the classic! What’s the twist? Homemade onion rings that are light, crunchy and delicious. I hope they make it to the top of the casserole, because they are that good!

Here’s the link for the onion rings: https://the2spoons.com/yay-easy-homemade-onion-rings/.

I read an article that stated one of the least liked dishes at Thanksgiving is this recipe! That has to be inaccurate because everyone wants Green Bean Casserole on their Thanksgiving table. Thanksgiving just wouldn’t be the same without this classic casserole!

Classic Green Bean Casserole with a Twist

The original Casserole is on the French’s Onion Rings container. This is the recipe everyone has made most of my life time. I will tell you that the French’s recipe does not have salt, so I do add 1/2 teaspoon salt and I add a half teaspoon black pepper which I believe is a little more than on the French’s recipe. Here’s a link for the original recipe which I will include later: https://www.mccormick.com/frenchs/recipes/salads-sides/frenchs-green-bean-casserole.

Want a lighter green bean dish? Try these

Perfect Green Beans with Garlic and Lemon in Browned Butter

Classic Green Bean Casserole with a Twist!

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Servings: 6 servings

Course: easy side dish, easy side dish, vegetable

Cuisine: American

Ingredients Method

Ingredients

1 10 1/2 can Campbell's Condensed Cream of Mushroom Soup
3/4 cup milk
1/2 tsp black pepper *different than original
1/2 tsp salt *different than original
2 14.5 oz cans any style Del Monte Green Beans, Drained
1 1/3 + cups French's Crispy Fried Onions, Original, Divided or The 2 Spoons Homemade Onion Rings (http://thespoons.com/yay-easy-homemade-onion-rings/)
butter for the dish *different than the original

Method

Preheat oven to 350°F. Butter a 1 1/2 quart baking dish. Mix soup, milk, salt and pepper in a large bowl. Stir in beans and 2/3 cup Crispy Fried Onions or (http://thespoons.com/yay-easy-homemade-onion-rings/) .
Bake 30 minutes or until hot. Stir.
Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden brown.

The Best! Southern Cornbread Dressing

November 16, 2023 by Becky Spoon

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This is the best Southern Cornbread Dressing! In my opinion, the best part of the Thanksgiving meal is the dressing, and in Texas we make cornbread dressing! Most of us in Texas don’t stuff our turkey either. You know by the time the stuffing is done, the turkey would be over cooked! Cornbread Dressing really is that perfect side dish, topped with the Southern giblet gravy.

I subscribe to Food and Wine monthly and here’s their take on Dressing vs Stuffing: https://www.foodandwine.com/fwx/food/stuffing-or-dressing.

The Best! Southern Cornbread Dressing

Most families have a favorite dressing or stuffing recipe. My recipe has been passed down from generation to generation. My earliest recollection of this recipe was my Great Grandmother. My Great Grandmother, my Grandmother, my Mother and all my sisters make this same recipe and we have taught our children how to make this recipe. That will never change.

This recipe is simple. However, there are things you have to do. First is that you have to make your cornbread a few days in advance. You do this because you want it to be a little stale or dried out. I either make the cornbread 2 or three days in advance and leave it on the kitchen counter to dry out or I make it a week before, freeze it, then take it out at least 2 days before actually making the dressing so it can dry out at room temperature.

Serve this cornbread dressing with my beautiful Roast Turkey. Here’s the link: https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/.

Here’s how to make this delicious dish.

Here’s the recipe!! Make traditions this Thanksgiving!

Southern Cornbread Dressing

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Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

For The Southern Cornbread

1 cup Yellow cornmeal I use stoneground but regular works
1 Cup All purpose flour
4 Tsp Baking powder
1/8 Cup Sugar
1/2 Tsp Salt
Grinding or pinch of black peppers.
1 Cup Plus more if needed Buttermilk
2 Large eggs
3 Tbsp Canola oil or vegetable oil 2 for the skillet and 1 for the batter

For the Dressing

1 Recipe Southern Cornbread, made ahead of time and frozen or at least 2 days in advance at left at room temperature, broken into pieces so it can dry out.
2 pieces dry or stale white bread
1 onion, diced
2 stalks celery, thinly sliced
1 bunch green onions
1 stick butter (8 tbsp)
1 + poultry seasoning
2-3 sage leaves, rolled and cut into thin slices like you would basil
salt and pepper to taste
2-4 cups chicken broth

Method

For the Cornbread

Preheat the oven to 400 degrees F. Heat an iron skillet with 2 tablespoons oil in the oven until hot.
While the skillet is heating, add all the dry ingredients to a bowl. Make a well and add the oil, eggs and buttermilk. Stir until combined adding more milk if needed.
Pour the batter into the hot skillet and cook for 25-30 minutes until the top is golden brown.
Note: If using this for dressing make ahead and freeze or make ahead at least two days before and leave at room temperature, broken into pieces or in cubes so it can dry out.

For the Dressing

If you have not allowed your bread to dry or become stale, heat the oven to 200 and cook the bread until lightly toasted and completed dried out.
Turn the oven to 375 degrees. In a large bowl or pan add he cornbread and break up with your hands, not to fine, leaving some larger pieces. Tear and crumble the bread and combine.
Heat a saucepan with chicken broth. In a large skillet melt the butter and add the onions, celery and the green onions. Sauté until the onions are translucent being careful not to burn. When done, pour into the cornbread mixture.
Add the poultry seasoning, fresh sage and a little salt and pepper. Add the chicken broth starting with two cups and continue to add until you reach your desired consistency. If you are using pan drippings add a ladle and check for salt and pepper. Add more salt and pepper if needed along with the poultry seasoning. I'm careful with salt because your drippings have salt along with the cornbread and the broth, so I just check and add as needed. Pour the dressing into a buttered casserole dish.
Place into oven and bake until golden brown checking after about 30 minutes. Cook time will be between 30 and 45 minutes. If you like scrape the browns sides and stir back into the dressing, as this just adds more flavor.
Enjoy! Happy Thanksgiving!

delicious buttery mashed potatoes!!

November 14, 2021 by Becky Spoon

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Honestly? How can you have Turkey and dressing and gravy without mashed potatoes? Our favorite way for Thanksgiving is just simple and loaded with butter. Yes, there is a lot of butter, but this is Thanksgiving and a special occasion calls for special side dishes. These are so delicious and so easy.

Everyone ask, what potatoes should I use? The answer is the Russet Potato. They are starchy, not waxy, they are dry and mealy, perfect for mashing. A great alternative is Yukon Gold Potato.

Another question is, what’s the best way to mash them? I use a potato ricer. You can also use a hand masher or a food mill if you have one. This is the kind I have: https://amzn.to/2YMBAmb. They are the best!

Delicious Buttery Mashed Potatoes

Here’s another mashed potato recipe I love! It has fried shallots on top! Yes! So delicious and a great presentation. Popular – Creamy and Buttery Mashed Potatoes with Fried Shallots

Creamy and Buttery Mashed Potatoes with Fried Shallots

Serve these with my perfect Turkey and Dressing!https://the2spoons.com/the-best-southern-cornbread-dressing/ and https://the2spoons.com/beautiful-dry-brined-spiced-roast-turkey/. Best dressing and turkey recipe!

Hope you like this recipe!

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Prep Time 10

Cook Time 20

Total Time 30

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

4 or 5 lbs Russet potatoes
1-2 Tbsp Kosher Salt
1 1/2 stick unsalted butter, sliced
1/2 to 2 cup heavy cream or whole milk
2 tbsp melted butter for pouring over the finished mashed potatoes
Chopped fresh parsley for garnish

Method

Dice potatoes and cook in a pan of salted water until very tender, about 20 minutes, checking near the end with a fork for doneness. Try to have uniform pieces to allow even cooking. When done drain well in a colander. Rice the potatoes back into the pan, put them through a food mill or mash your favorite way. Add the butter and salt and pepper and stir. Check one more time for the seasoning.
Add the potatoes to a serving bowl, pour the melted butter and add chopped parsley.

Notes

If you are not serving the mashed potatoes soon, you can keep them warm over a pan of simmering water. Add the parsley at the last minute along with the final melted butter if you do this.

Pimento Deviled Eggs

November 21, 2018 by Becky Spoon

Do you need another quick side dish? I was watching the Cajun Aces a while back and they were making these Deviled Eggs. I immediagely made them and I am so glad I did. These are delicious. It seems deviled eggs are one of those things that always end up on a Southern Thanksgiving table. I think you will love these too.

These are easy, can be made ahead and will be perfect for your Thanksgiving table or as an appetizer.

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Prep Time 25

Total Time 25

Servings: 6 servings

Course: Appetizer

Cuisine: American

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Ingredients Method

Ingredients

12 hard boiled eggs, peeled
8 oz sharp cheddar cheese
1/4 cup cream cheese, softened
1/4 cup mayonnaise
1/2 cup sour cream
2 tsps creole mustard
2 tsps sweet pickled relish
dash hot sauce
1 4 oz jar finely diced pimentos, drained
kosher salt and freshley ground black pepper, to taste
thinly sliced green onion for garnish
paprika for garnish
crushed butter crackers for garnish (I used ritz)

Method

Slice the hard boiled eggs in half. Pop out the yolks with a small spoon into the bowl of a food processor and add to a food processor along with the cheese, cream cheese, mayonnaise, sour cream, mustard, pickle relish, hot sauce, salt, and pepper. Run food processor until smooth. Remove the filling into a bowl and fold in the pimentos.
Add the mixture to a piping bag outfitted with a large star tip and pipe into the egg whites. Garnish with thinly sliced green onions and a dusting of paprika and crushed butter crackers.