Sean's Green Beans and Almonds

I promised you to share my husband's famous green beans and almonds side dish - so here it is. This recipe has been everyone in our extended family's favorite side dish around holidays or anytime we get together for a nice meal. The recipe is quite simple. My husband, Sean came up with this delicious and flavorful recipe. All it is just garlic, Santa Maria Seasoning (or garlic salt), Pappy's (or season all seasoning salt), bacon crumbles and sliced almonds. Quite simple, right?

So Sean made this for Thanksgiving. I'm not really a turkey fan and I didn't really feel like eating meat anyway so all I had was a lot of these and some rolls. This Christmas, we'll be having these for sure.

Sean's Green Beans and Almonds

Printable Recipe

Ingredients:


2-4 tablespoons butter
3 garlic cloves, minced
1-2 lbs french cut green beans
1/2 cup bacon crumbles (We use Kirkland brand)
3/4 cup sliced almonds
Santa Maria Seasoning (or garlic salt) to taste
Pappy's Seasoning (or Season All Seasoning) to taste
freshly ground black pepper to taste
1/3 - 1/2 cup water

Directions:

In a large skillet, melt butter over medium-high heat. When the oil is hot, add the minced garlic and stir frequently until the garlic starts to brown. Stir in the green beans and add all the seasonings and black pepper. Add the water and reduce the heat to medium and cover. Let the green beans cook, about 10-15 minutes until the green beans are soft enough, but not too soft and until the water has evaporated. Remove from heat and serve.

Sook the Cook

Sean's Green Beans and Almonds

I promised you to share my husband's famous green beans and almonds side dish - so here it is. This recipe has been everyone in our extended family's favorite side dish around holidays or anytime we get together for a nice meal. The recipe is quite simple. My husband, Sean came up with this delicious and flavorful recipe. All it is just garlic, Santa Maria Seasoning (or garlic salt), Pappy's (or season all seasoning salt), bacon crumbles and sliced almonds. Quite simple, right?

So Sean made this for Thanksgiving. I'm not really a turkey fan and I didn't really feel like eating meat anyway so all I had was a lot of these and some rolls. This Christmas, we'll be having these for sure.

Sean's Green Beans and Almonds

Printable Recipe

Ingredients:


2-4 tablespoons butter
3 garlic cloves, minced
1-2 lbs french cut green beans
1/2 cup bacon crumbles (We use Kirkland brand)
3/4 cup sliced almonds
Santa Maria Seasoning (or garlic salt) to taste
Pappy's Seasoning (or Season All Seasoning) to taste
freshly ground black pepper to taste
1/3 - 1/2 cup water

Directions:

In a large skillet, melt butter over medium-high heat. When the oil is hot, add the minced garlic and stir frequently until the garlic starts to brown. Stir in the green beans and add all the seasonings and black pepper. Add the water and reduce the heat to medium and cover. Let the green beans cook, about 10-15 minutes until the green beans are soft enough, but not too soft and until the water has evaporated. Remove from heat and serve.

Sook the Cook

Sean's Green Beans and Almonds

I promised you to share my husband's famous green beans and almonds side dish - so here it is. This recipe has been everyone in our extended family's favorite side dish around holidays or anytime we get together for a nice meal. The recipe is quite simple. My husband, Sean came up with this delicious and flavorful recipe. All it is just garlic, Santa Maria Seasoning (or garlic salt), Pappy's (or season all seasoning salt), bacon crumbles and sliced almonds. Quite simple, right?

So Sean made this for Thanksgiving. I'm not really a turkey fan and I didn't really feel like eating meat anyway so all I had was a lot of these and some rolls. This Christmas, we'll be having these for sure.

Sean's Green Beans and Almonds

Printable Recipe

Ingredients:


2-4 tablespoons butter
3 garlic cloves, minced
1-2 lbs french cut green beans
1/2 cup bacon crumbles (We use Kirkland brand)
3/4 cup sliced almonds
Santa Maria Seasoning (or garlic salt) to taste
Pappy's Seasoning (or Season All Seasoning) to taste
freshly ground black pepper to taste
1/3 - 1/2 cup water

Directions:

In a large skillet, melt butter over medium-high heat. When the oil is hot, add the minced garlic and stir frequently until the garlic starts to brown. Stir in the green beans and add all the seasonings and black pepper. Add the water and reduce the heat to medium and cover. Let the green beans cook, about 10-15 minutes until the green beans are soft enough, but not too soft and until the water has evaporated. Remove from heat and serve.

Sook the Cook

깍두기 Korean Spicy Radish (Kak-du-gi)

If you enjoy Korean food, I am sure you've tried this dish - 깍두기 or Kak-du-gi (Spicy Korean Radish Kimchi). This recipe is definitely a keeper. I've made this three times already and I just have to have it whenever I eat Korean food. Even when I'm not eating Korean food, I take this out and eat with whatever I'm eating. It's that good. I found this recipe on a Korean recipe blog but I made a slight change to the recipe. The original recipe calls for shrimp juice but I'm not a big fan of it. I prefer regular fish sauce.

(Click on the photo below to view the original photo.)

Koreans have different types of Kimchi and Kak-du-gi is one of them. Korean radishes are usually big around and short. Make sure to get Korean radishes, not Japanese. Japanese radishes are usually long and skinny and many people call them daicon. Some local groceries have these. Most Korean grocery stores definitely have these radishes. It is also a very important ingredient for homemade Kimchi. So look for these radishes if you're interested in making this recipe or kimchi.

The radishes get softer as time goes on but remains crunchy for a long time. Kak-du-gi tastes better as time goes on, creating juice from the radishes. The juice is what makes any kind of kimchi great!


Don't be afraid to try this great, healthy and traditional Korean radish recipe! I dedicate this recipe to all those who share the love for Korean food.


깍두기 (Kak-du-gi)

Printable Recipe

Ingredients:

1 Korean radish

1 teaspoon sugar
very coarse salt (preferably salt for kimchi if you can find it) - use only very coarse salt

Kak-du-gi marinade-

2 tablespoons Sand Lance sauce (까나리 액젓) or fish sauce
2 green onions, chopped
5 tablespoons Korean red pepper flakes (for Kimchi)
1 tablespoon minced garlic
1 teaspoon minced ginger
pinch of salt

Directions:

Wash the radish and peel the skin. Dice the radish in squares, about 2 inches big.

Now, this part is very important! Place the diced radish in a big bowl. Sprinkle very coarse salt over the radish. I use about three big pinches using all my fingers, not just the thumb and index fingers and mix the radish and salt together. Sprinkle with sugar and a little bit of water over the salted radish and mix well with hand. Cover the bowl with a plastic wrap and let stand for at least 3-4 hours, up to 6 hours.

Uncover the plastic wrap on the bowl. You'll find a lot of water in the bowl. That is a very good sign! Drain the water and rince the radish in cold water.

Prepare the marinade by mixing all ingredients in a medium bowl. Pour the marinade in the radish bowl. Mix the two well with hand until all the radish is covered with the marinade. Store it in a container and refrigerate it. I usually wait about 2-3 days before I start eating my kak-du-gi. The first two days, the kak-du-gi will be very hard and makes your stomach a little acidy. So wait for a couple of days. The radish will be in perfect texture!

Enjoy!

Sook the Cook

깍두기 Korean Spicy Radish (Kak-du-gi)

If you enjoy Korean food, I am sure you've tried this dish - 깍두기 or Kak-du-gi (Spicy Korean Radish Kimchi). This recipe is definitely a keeper. I've made this three times already and I just have to have it whenever I eat Korean food. Even when I'm not eating Korean food, I take this out and eat with whatever I'm eating. It's that good. I found this recipe on a Korean recipe blog but I made a slight change to the recipe. The original recipe calls for shrimp juice but I'm not a big fan of it. I prefer regular fish sauce.

(Click on the photo below to view the original photo.)

Koreans have different types of Kimchi and Kak-du-gi is one of them. Korean radishes are usually big around and short. Make sure to get Korean radishes, not Japanese. Japanese radishes are usually long and skinny and many people call them daicon. Some local groceries have these. Most Korean grocery stores definitely have these radishes. It is also a very important ingredient for homemade Kimchi. So look for these radishes if you're interested in making this recipe or kimchi.

The radishes get softer as time goes on but remains crunchy for a long time. Kak-du-gi tastes better as time goes on, creating juice from the radishes. The juice is what makes any kind of kimchi great!


Don't be afraid to try this great, healthy and traditional Korean radish recipe! I dedicate this recipe to all those who share the love for Korean food.


깍두기 (Kak-du-gi)

Printable Recipe

Ingredients:

1 Korean radish

1 teaspoon sugar
very coarse salt (preferably salt for kimchi if you can find it) - use only very coarse salt

Kak-du-gi marinade-

2 tablespoons Sand Lance sauce (까나리 액젓) or fish sauce
2 green onions, chopped
5 tablespoons Korean red pepper flakes (for Kimchi)
1 tablespoon minced garlic
1 teaspoon minced ginger
pinch of salt

Directions:

Wash the radish and peel the skin. Dice the radish in squares, about 2 inches big.

Now, this part is very important! Place the diced radish in a big bowl. Sprinkle very coarse salt over the radish. I use about three big pinches using all my fingers, not just the thumb and index fingers and mix the radish and salt together. Sprinkle with sugar and a little bit of water over the salted radish and mix well with hand. Cover the bowl with a plastic wrap and let stand for at least 3-4 hours, up to 6 hours.

Uncover the plastic wrap on the bowl. You'll find a lot of water in the bowl. That is a very good sign! Drain the water and rince the radish in cold water.

Prepare the marinade by mixing all ingredients in a medium bowl. Pour the marinade in the radish bowl. Mix the two well with hand until all the radish is covered with the marinade. Store it in a container and refrigerate it. I usually wait about 2-3 days before I start eating my kak-du-gi. The first two days, the kak-du-gi will be very hard and makes your stomach a little acidy. So wait for a couple of days. The radish will be in perfect texture!

Enjoy!

Sook the Cook

깍두기 Korean Spicy Radish (Kak-du-gi)

If you enjoy Korean food, I am sure you've tried this dish - 깍두기 or Kak-du-gi (Spicy Korean Radish Kimchi). This recipe is definitely a keeper. I've made this three times already and I just have to have it whenever I eat Korean food. Even when I'm not eating Korean food, I take this out and eat with whatever I'm eating. It's that good. I found this recipe on a Korean recipe blog but I made a slight change to the recipe. The original recipe calls for shrimp juice but I'm not a big fan of it. I prefer regular fish sauce.

(Click on the photo below to view the original photo.)

Koreans have different types of Kimchi and Kak-du-gi is one of them. Korean radishes are usually big around and short. Make sure to get Korean radishes, not Japanese. Japanese radishes are usually long and skinny and many people call them daicon. Some local groceries have these. Most Korean grocery stores definitely have these radishes. It is also a very important ingredient for homemade Kimchi. So look for these radishes if you're interested in making this recipe or kimchi.

The radishes get softer as time goes on but remains crunchy for a long time. Kak-du-gi tastes better as time goes on, creating juice from the radishes. The juice is what makes any kind of kimchi great!


Don't be afraid to try this great, healthy and traditional Korean radish recipe! I dedicate this recipe to all those who share the love for Korean food.


깍두기 (Kak-du-gi)

Printable Recipe

Ingredients:

1 Korean radish

1 teaspoon sugar
very coarse salt (preferably salt for kimchi if you can find it) - use only very coarse salt

Kak-du-gi marinade-

2 tablespoons Sand Lance sauce (까나리 액젓) or fish sauce
2 green onions, chopped
5 tablespoons Korean red pepper flakes (for Kimchi)
1 tablespoon minced garlic
1 teaspoon minced ginger
pinch of salt

Directions:

Wash the radish and peel the skin. Dice the radish in squares, about 2 inches big.

Now, this part is very important! Place the diced radish in a big bowl. Sprinkle very coarse salt over the radish. I use about three big pinches using all my fingers, not just the thumb and index fingers and mix the radish and salt together. Sprinkle with sugar and a little bit of water over the salted radish and mix well with hand. Cover the bowl with a plastic wrap and let stand for at least 3-4 hours, up to 6 hours.

Uncover the plastic wrap on the bowl. You'll find a lot of water in the bowl. That is a very good sign! Drain the water and rince the radish in cold water.

Prepare the marinade by mixing all ingredients in a medium bowl. Pour the marinade in the radish bowl. Mix the two well with hand until all the radish is covered with the marinade. Store it in a container and refrigerate it. I usually wait about 2-3 days before I start eating my kak-du-gi. The first two days, the kak-du-gi will be very hard and makes your stomach a little acidy. So wait for a couple of days. The radish will be in perfect texture!

Enjoy!

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook

Braided Challah Bread

First of all, I hope your Thanksgiving was rockin' awesome! Mine was - and thanks to everyone who wished me a Happy Thanksgiving! You're all so kind.

Okay, so about this amazing recipe -
I had posted another Challah bread recipe a while back which my family really enjoyed. If you ask me which one I like better, I'd have to pick this one. It was really amazing! I found this recipe on one of several Betty Crocker's cookbooks I have - in case you didn't know, I am a huge fan of Betty Crocker's recipes. I even have a label called "Betty Crocker" under labels, check them out!

This challa bread is a traditional Jewish bread that is braided. It looks beautiful and tastes fantastic. It's healthy too. The recipe is fairly simple as well. Remember to check the water temperature for the yeast (too cold or too hot water will kill the yeast) and braid the dough like you'd braid your daughter's hair, or a barbie doll. :) Have fun with this recipe!!

Braided Challa Bread

Adapted from Betty Crocker's New Cookbook

Printable Recipe

Ingredients:

2 1/2 - 2 3/4 cups all purpose flour
1 package regualr or quick active dry yeast (2 1/4 - 3 teaspoons)
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg
Vegetable oil
1 egg yolk
2 tablespoons cold water
sesame seed or poppy seed


Directions:

Mix 1 1/4 cups of the flour, the yeast, sugar and salt in large bowl. Heat water and 1 tablespoon oil until very warm (120-130 degrees F). Add water mixture to flour mixture. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Beat in 1 egg until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough oto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with pam or shortening.

Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; turck ends under braid securely. Brush with oil. Cover and let rise in warm place 40-50 minutes or until double.

Heat oven to 375 degrees. Mix egg yolk and 2 tablespoons water; brush over braid. Sprinkle with sesame seed or poppy seed.

Bake 25-30 minutes or until golden brown. Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly. Remove from cookie sheet to wire rack; cool.

Sook the Cook

Thanksgiving Idea 5: Pumpkin Bread Triffle

This pumpkin bread triffle was introduced by Tricia who should totally be a chef at a top restaurant in my opinion, at our cooking group meeting a couple of months ago. Everyone loved it! It looked so pretty, I almost didn't want to eat it because I didn't want to destroy the beauty of the triffle. I brought some home to share with my hub and cub and they both fell in love with it! I'm so excited to have this recipe and share it with you. I think it will be a great dessert for Thanksgiving dinner! Or just about any other dinners. :)

Pumpkin Bread Triffle

by Tricia Stainbrook

Printable Recipe

Ingredients:

1 loaf pumpkin bread cut into small squares

( I used Krusteaz pumpkin spice mix for mine)

pumpkin pudding

(8 vanilla pudding cups mixed with 1/2 cup pumpkin pie filling)

pumpkin mousse

(24 ounces stiffly whipped heavy cream, 16 ounces marscapone cheese, 1/2 cup pumpkin pie filling mixed together on low setting)

caramel maple sauce;

melt 1/4 cup butter in small saucepan

add 1 cup extra fine (baker's) sugar

and 1/4 cup water, bring to a boil until it begins to turn golden, stirring often, then add 2 Tablespoons real maple syrup (can be omitted if you just want caramel sauce)

1 cup chopped pecans

Place about 1/4 cup pudding in bottom of fancy plastic cup or glass

then a layer of bread and then a layer of mousse. Repeat and top with maple caramel sauce and pecans

Makes 8 6 ounce triffles, could be done in one large glass bowl or made in smaller glasses for more smaller servings. Refridgerate for up to two hours before serving if desired, just wait to put the sauce on it until ready to serve!

Sook the Cook

Thanksgiving Idea 5: Pumpkin Bread Triffle

This pumpkin bread triffle was introduced by Tricia who should totally be a chef at a top restaurant in my opinion, at our cooking group meeting a couple of months ago. Everyone loved it! It looked so pretty, I almost didn't want to eat it because I didn't want to destroy the beauty of the triffle. I brought some home to share with my hub and cub and they both fell in love with it! I'm so excited to have this recipe and share it with you. I think it will be a great dessert for Thanksgiving dinner! Or just about any other dinners. :)

Pumpkin Bread Triffle

by Tricia Stainbrook

Printable Recipe

Ingredients:

1 loaf pumpkin bread cut into small squares

( I used Krusteaz pumpkin spice mix for mine)

pumpkin pudding

(8 vanilla pudding cups mixed with 1/2 cup pumpkin pie filling)

pumpkin mousse

(24 ounces stiffly whipped heavy cream, 16 ounces marscapone cheese, 1/2 cup pumpkin pie filling mixed together on low setting)

caramel maple sauce;

melt 1/4 cup butter in small saucepan

add 1 cup extra fine (baker's) sugar

and 1/4 cup water, bring to a boil until it begins to turn golden, stirring often, then add 2 Tablespoons real maple syrup (can be omitted if you just want caramel sauce)

1 cup chopped pecans

Place about 1/4 cup pudding in bottom of fancy plastic cup or glass

then a layer of bread and then a layer of mousse. Repeat and top with maple caramel sauce and pecans

Makes 8 6 ounce triffles, could be done in one large glass bowl or made in smaller glasses for more smaller servings. Refridgerate for up to two hours before serving if desired, just wait to put the sauce on it until ready to serve!

Sook the Cook

Thanksgiving Idea 5: Pumpkin Bread Triffle

This pumpkin bread triffle was introduced by Tricia who should totally be a chef at a top restaurant in my opinion, at our cooking group meeting a couple of months ago. Everyone loved it! It looked so pretty, I almost didn't want to eat it because I didn't want to destroy the beauty of the triffle. I brought some home to share with my hub and cub and they both fell in love with it! I'm so excited to have this recipe and share it with you. I think it will be a great dessert for Thanksgiving dinner! Or just about any other dinners. :)

Pumpkin Bread Triffle

by Tricia Stainbrook

Printable Recipe

Ingredients:

1 loaf pumpkin bread cut into small squares

( I used Krusteaz pumpkin spice mix for mine)

pumpkin pudding

(8 vanilla pudding cups mixed with 1/2 cup pumpkin pie filling)

pumpkin mousse

(24 ounces stiffly whipped heavy cream, 16 ounces marscapone cheese, 1/2 cup pumpkin pie filling mixed together on low setting)

caramel maple sauce;

melt 1/4 cup butter in small saucepan

add 1 cup extra fine (baker's) sugar

and 1/4 cup water, bring to a boil until it begins to turn golden, stirring often, then add 2 Tablespoons real maple syrup (can be omitted if you just want caramel sauce)

1 cup chopped pecans

Place about 1/4 cup pudding in bottom of fancy plastic cup or glass

then a layer of bread and then a layer of mousse. Repeat and top with maple caramel sauce and pecans

Makes 8 6 ounce triffles, could be done in one large glass bowl or made in smaller glasses for more smaller servings. Refridgerate for up to two hours before serving if desired, just wait to put the sauce on it until ready to serve!

Sook the Cook

Thanksgiving Idea 4: Green Beans Casserole

Here is another great Thanksgiving side dish recipe from my cooking group! This green beans casserole was not only pretty looking but also delicious! The combination of onions, sour cream and Swiss cheese was just perfect! It was seriously just as good as my husband's famous "green beans and almonds" side dish - which I will post the recipe soon after Thanksgiving. The green beans were not soggy or too soft. The creamy cheesy sauce had a great flavor too! I so wanted to have some more at the cooking group but I had already eaten a zillion different things there so I was too full to  get a second. But I'll totally make this dish sometime even when it's not Thanksgiving.

Green Beans Casserole

by Naomie DeMartini

Printable Recipe

Ingredients:

20 oz haricot verts (green beans French style – can use two 10 oz bag frozen green beans)
2 tablespoons butter
2 tablespoons minced onion/shallot alternately
1 tablespoon flour
1 cup sour cream
4 oz shredded Swiss Cheese
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons stuffing mix
6 tablespoons butter, melted

Directions:

Flash cook beans by bringing salted water to boil – cooking beans just until barely cooked a minute or two. Have a bowl of ice water ready and remove beans with tongs or drain quickly and immeditely add ice water to stop cooking and preserve bright green color.

Sauce:
Make sauce by melting butter and shallot or onion. Cook on medium until there is no color, just a little translucent.

Add all other ingredients and turn to low heat but stir until cheese is just melted and remove from heat.
Put drained beans in a cesserole dish in vertical row, and pour sauce down center and top with 6 tblespoons stove top stuffing mix, mized with 6 tablespoons melted butter.

Bake at 350 degrees F for 20-25 minutes or until stuffing mix is browned.

Sook the Cook

Thanksgiving Idea 4: Green Beans Casserole

Here is another great Thanksgiving side dish recipe from my cooking group! This green beans casserole was not only pretty looking but also delicious! The combination of onions, sour cream and Swiss cheese was just perfect! It was seriously just as good as my husband's famous "green beans and almonds" side dish - which I will post the recipe soon after Thanksgiving. The green beans were not soggy or too soft. The creamy cheesy sauce had a great flavor too! I so wanted to have some more at the cooking group but I had already eaten a zillion different things there so I was too full to  get a second. But I'll totally make this dish sometime even when it's not Thanksgiving.

Green Beans Casserole

by Naomie DeMartini

Printable Recipe

Ingredients:

20 oz haricot verts (green beans French style – can use two 10 oz bag frozen green beans)
2 tablespoons butter
2 tablespoons minced onion/shallot alternately
1 tablespoon flour
1 cup sour cream
4 oz shredded Swiss Cheese
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons stuffing mix
6 tablespoons butter, melted

Directions:

Flash cook beans by bringing salted water to boil – cooking beans just until barely cooked a minute or two. Have a bowl of ice water ready and remove beans with tongs or drain quickly and immeditely add ice water to stop cooking and preserve bright green color.

Sauce:
Make sauce by melting butter and shallot or onion. Cook on medium until there is no color, just a little translucent.

Add all other ingredients and turn to low heat but stir until cheese is just melted and remove from heat.
Put drained beans in a cesserole dish in vertical row, and pour sauce down center and top with 6 tblespoons stove top stuffing mix, mized with 6 tablespoons melted butter.

Bake at 350 degrees F for 20-25 minutes or until stuffing mix is browned.

Sook the Cook

Thanksgiving Idea 4: Green Beans Casserole

Here is another great Thanksgiving side dish recipe from my cooking group! This green beans casserole was not only pretty looking but also delicious! The combination of onions, sour cream and Swiss cheese was just perfect! It was seriously just as good as my husband's famous "green beans and almonds" side dish - which I will post the recipe soon after Thanksgiving. The green beans were not soggy or too soft. The creamy cheesy sauce had a great flavor too! I so wanted to have some more at the cooking group but I had already eaten a zillion different things there so I was too full to  get a second. But I'll totally make this dish sometime even when it's not Thanksgiving.

Green Beans Casserole

by Naomie DeMartini

Printable Recipe

Ingredients:

20 oz haricot verts (green beans French style – can use two 10 oz bag frozen green beans)
2 tablespoons butter
2 tablespoons minced onion/shallot alternately
1 tablespoon flour
1 cup sour cream
4 oz shredded Swiss Cheese
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons stuffing mix
6 tablespoons butter, melted

Directions:

Flash cook beans by bringing salted water to boil – cooking beans just until barely cooked a minute or two. Have a bowl of ice water ready and remove beans with tongs or drain quickly and immeditely add ice water to stop cooking and preserve bright green color.

Sauce:
Make sauce by melting butter and shallot or onion. Cook on medium until there is no color, just a little translucent.

Add all other ingredients and turn to low heat but stir until cheese is just melted and remove from heat.
Put drained beans in a cesserole dish in vertical row, and pour sauce down center and top with 6 tblespoons stove top stuffing mix, mized with 6 tablespoons melted butter.

Bake at 350 degrees F for 20-25 minutes or until stuffing mix is browned.

Sook the Cook

Thanksgiving Idea 3: Roasted Brussell Sprouts & New Potatoes

Are you looking for a healthy and wholesome Thanksgiving side dish to make? Well, here it is - roasted brussell sprouts and new potatoes. I got this recipe at the cooking club that I'm in. Tricia (she is an amazing cook! She also made these amazing stuffed apples.) demonstrated how to make this simple, yet delicious side dish recipe to us. It's really easy and quick to fix but very flavorful and yummy. The brussell sprouts and potatoes were soft and well seasoned. The unique flavor of brussell sprouts really brought out the goodness of this side dish. The keys to making this yummy side dish are "steak seasoning" and "garlic olive oil". You can find those at any grocery stores now. I usually get them at Costco, my favorite store. :)

Roasted Brussell Sprouts and New Potatoes

from Tricia Stainbrook

Printable Recipes

Ingredients:

6-8 Brussell sprouts and 4-6 potatoes per serving
1 teaspoon garlic infused extra virgin olive oil per serving
1 teaspoon steak seasoning per serving

Directions:

Preheat oven to 350 degrees F.

Cut Brussell sprouts in halves. Leaving smaller ones whole. Cut potatoes in quarters. Place on sheet  
pan, drizlle with olive oil, sprinkle with seasoning, toss. Bake at 350 degrees for 30-35 minutes until
they just begin to get brown and a little crunchy.

Add crumbled cooked bacon or sage sausage prior to baking for a whole different yummy!

Sook the Cook

Thanksgiving Idea 3: Roasted Brussell Sprouts & New Potatoes

Are you looking for a healthy and wholesome Thanksgiving side dish to make? Well, here it is - roasted brussell sprouts and new potatoes. I got this recipe at the cooking club that I'm in. Tricia (she is an amazing cook! She also made these amazing stuffed apples.) demonstrated how to make this simple, yet delicious side dish recipe to us. It's really easy and quick to fix but very flavorful and yummy. The brussell sprouts and potatoes were soft and well seasoned. The unique flavor of brussell sprouts really brought out the goodness of this side dish. The keys to making this yummy side dish are "steak seasoning" and "garlic olive oil". You can find those at any grocery stores now. I usually get them at Costco, my favorite store. :)

Roasted Brussell Sprouts and New Potatoes

from Tricia Stainbrook

Printable Recipes

Ingredients:

6-8 Brussell sprouts and 4-6 potatoes per serving
1 teaspoon garlic infused extra virgin olive oil per serving
1 teaspoon steak seasoning per serving

Directions:

Preheat oven to 350 degrees F.

Cut Brussell sprouts in halves. Leaving smaller ones whole. Cut potatoes in quarters. Place on sheet  
pan, drizlle with olive oil, sprinkle with seasoning, toss. Bake at 350 degrees for 30-35 minutes until
they just begin to get brown and a little crunchy.

Add crumbled cooked bacon or sage sausage prior to baking for a whole different yummy!

Sook the Cook

Thanksgiving Idea 3: Roasted Brussell Sprouts & New Potatoes

Are you looking for a healthy and wholesome Thanksgiving side dish to make? Well, here it is - roasted brussell sprouts and new potatoes. I got this recipe at the cooking club that I'm in. Tricia (she is an amazing cook! She also made these amazing stuffed apples.) demonstrated how to make this simple, yet delicious side dish recipe to us. It's really easy and quick to fix but very flavorful and yummy. The brussell sprouts and potatoes were soft and well seasoned. The unique flavor of brussell sprouts really brought out the goodness of this side dish. The keys to making this yummy side dish are "steak seasoning" and "garlic olive oil". You can find those at any grocery stores now. I usually get them at Costco, my favorite store. :)

Roasted Brussell Sprouts and New Potatoes

from Tricia Stainbrook

Printable Recipes

Ingredients:

6-8 Brussell sprouts and 4-6 potatoes per serving
1 teaspoon garlic infused extra virgin olive oil per serving
1 teaspoon steak seasoning per serving

Directions:

Preheat oven to 350 degrees F.

Cut Brussell sprouts in halves. Leaving smaller ones whole. Cut potatoes in quarters. Place on sheet  
pan, drizlle with olive oil, sprinkle with seasoning, toss. Bake at 350 degrees for 30-35 minutes until
they just begin to get brown and a little crunchy.

Add crumbled cooked bacon or sage sausage prior to baking for a whole different yummy!

Sook the Cook

Thanksgiving Idea 2: (No Knead) Overnight Refrigerator Rolls

Thanksgiving day can be very hectic with lots of food to make, especially if you're preparing everything by yourself! I know - husbands can be pretty useless at times! :) Homemade rolls are essential on Thanksgiving. But all the trouble that you have to go through to make them. And it takes long to make great rolls.

When I went to my cooking group meeting Tuesday night, I was so excited to get this recipe. There is no need to knead. And you can make the dough the day before Thanksgiving (or the day before you want the rolls) and just refrigerate it overnight and just let it rise the next day. Isn't it great? And they taste so buttery and  great.

So instead of trying to make rolls while you're making turkey, all the side dishes and desserts, make them the night before! :) Lisa usually doubles her recipes because these rolls are so yummy!

No Knead Overnight Refrigerator Rolls 

from Lisa Cragun

Printable Recipes

(Rolled dough can be frozen also)

Ingredients:

1 cake Fleishmans yeast
1 tablespoon sugar

1 cube butter (1/2 cup butter)
1 cup warm milk
2 eggs
1/4 cup sugar
4 cups flour
1 teaspoon salt
soft butter to spread on dough

Directions:


Dissolve yeast in sugar. (no water- just squish sugar into the yeast cake in a small bowl.  It becomes liquid by just adding sugar!.)  Set aside until syrupy.


In a large bowl, add butter and milk and stir to mix. In a small bowl, mix eggs and sugar well.


Add syrupy yeast to butter and milk solution in the large bowl.  Stir well and then add the egg mixture and stir well.


Mix flour and salt in a bowl. Stir this into the liquid solution with a spoon.. (Mixture should be fairly sticky.)  Just mix as well as you can.  Then cover this with plastic wrap and set a plate on top.  Let this stand in the refrigerator over night. The dough should look like this.

3 ½  hours before baking, divide dough in half.  Roll half of the dough out on a lightly floured surface, into a circle shape.  Spread top with soft butter.

Cut circle into quarters and then cut each quarter into thirds, making 12 long triangles.

Roll each triangle up beginning with the large end-and ending with the point—this makes a crescent shape– and place on cookie sheets (12 on each sheet making 24 rolls).

Cover  with a dry dish towel and let rise for 3 hours.

Bake at 350 degrees for 10 -12 minutes or until golden brown.

If you can not find yeast cakes in the refrigerator dairy section of the grocery store you may be able to substitute 1 tablespoon dry yeast for the yeast cake.  You would need to mix it into 1/4 cup of very warm water about 105 degrees…with the sugar and set it aside until it bubbles up.  You may need to add  just a bit more flour –but I have not ever made them this way.

TO FREEZE:  freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. Return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions.

Sook the Cook