Thanksgiving is just a few short weeks away and there are so many amazing things to look forward to...the aroma of the turkey cooking, smell of fresh pumpkin pies, family get togethers and sleepovers with the grandchildren. This is a wonderful time of year. I just love the tradition of it all and especially love seeing my girls build their own family traditions.
We will be having two Thanksgivings this year. With a family as big as ours, it is not unusual for us to have more than one. On Thanksgiving day, Hubcap and I will host our family Thanksgiving. Then on the following Sunday we will host another feast of Thanksgiving for my sisters and their extended families. It is a wonderful (and super busy) day of remembering all the blessings in our lives.
No matter what you are doing or how you celebrate Thanksgiving, I hope you have a blessed day. I am thankful for each of you and that you chose to be part of my life.
Here's a recipe my mom taught me that she used to make for Thanksgiving and now I do (updated with a couple of healthy alternative ingredients):
Shirley-Ann's Thanksgiving Cream Corn Casserole
2 Cans of Creamed Corn
1 Cup Egg Substitute (liquid)
1 Package (unsalted tops) Saltines (crushed)
1/2 tspn garlic powder
1/2 tspn onion powder
Options: if you like onions, add either onion flakes (3 TBPN) or fresh finely chopped onion (about 1/3 of a cup). Also you can add breadcrumbs or more finely crushed crackers to the top.
Mix in a glass or ceramic dish no larger than 9x9. Bake uncovered 30-40 minutes in preheated oven at 350 (375 if you like a crispier top). Let cool at room temperature at least 10 minutes before serving.
Please share one of your favorite family recipes with us below. I will chose one recipe from those posted and make it for my family this year so make it a good one! I'll post pics on Facebook and Twitter over Thanksgiving.