CFG Thanksgiving Recipes

Ingredients

·         2 pounds sweet potatoes (the really orange kind, often called yams)                  ·         2 tablespoons unsalted butter

·         1 tablespoon brown sugar or maple syrup                                                            ·         ½ cup evaporated milk

·         ½ teaspoon kosher salt or sea salt                                                                       ·         3 navel oranges (to be hollowed as the “cups”)

·         Mini marshmallows (to top each filled orange cup)

Instructions

1.      Preheat oven to 400°F. Poke the sweet potatoes several times with a fork or knife to pierce the skin.

2.      Place sweet potatoes on a foil-lined baking sheet and bake for about 1 hour, until tender.

3.      Let them cool for several minutes, then cut in half and scoop out the flesh into a mixing bowl. *

4.      Mash (or mix) the sweet potatoes with butter, brown sugar or maple syrup, evaporated milk, and salt until smooth and creamy.

5.      Prepare the oranges: cut a thin slice off the bottom of each so they sit flat. Cut around the inside and remove the orange pulp, leaving just the peel as a “cup.”

6.      Spoon about ¼ cup of the sweet potato mixture into each orange cup and top with mini marshmallows. (If making ahead, cover and refrigerate.)

7.      Reduce oven temperature to 350°F. Place filled orange cups on a baking sheet and bake for 20–25 minutes, until heated through and the marshmallows are toasted.

8.      Serve warm and enjoy!

* Suggestion: Add a tablespoon of vanilla extract into the mixing bowl. 

* Suggestion: Add a splash of cognac while cooking the sweet potatoes—the alcohol cooks off, but it leaves behind a rich, incredible flavor.

Ingredients:

• 1 (8-ounce) package Cream Cheese, softened and cubed
• 4 tablespoons butter (optional, but helps with flavor/texture)
• ⅓ cup Milk
• 1 (15-ounce) can whole kernel Corn, drained (or 2 cups of frozen corn, thawed and drained)
• 1 (15-ounce) can Creamed Corn
• 1 cup shredded Sharp Cheddar Cheese
• ½ teaspoon Salt (or to taste)
• ¼ teaspoon Pepper (or to taste)

Instructions:

1. Preheat Oven: Preheat your oven to 350
2. Make Base: In a medium pot or saucepan, melt the butter (if using) and cream cheese together over low heat.  Stir in the milk until the mixture is smooth and creamy.
3. Combine Ingredients: Remove from heat and stir in the drained whole kernel corn and the whole can of creamed corn.
4. Season and Add Cheese: Stir in the salt and pepper. Pour the mixture into your prepared baking dish.
5. Bake: Sprinkle the shredded cheddar cheese evenly over the top.
6. Cook: Bake for about 30–40 minutes, or until the casserole is bubbly around the edges and the top is golden brown.  Top with green onion or parsley for garnish.

Ingredients

·         3 bunches collard greens (about 3 pounds)                                           ·         1 medium yellow onion, diced

·         4 cloves garlic, minced                                                                            ·         1 carrot, peeled and diced

·         2 chipotle peppers in adobo, chopped                                                     ·         2 tablespoons olive oil

·         ¼ cup smooth peanut butter                                                                    ·         1 tablespoon apple cider vinegar

·         Salt and black pepper, to taste                                                                 ·         Hot pepper sauce such as Tabasco, for serving

·         2 tomatoes, peeled and diced or 1 (14-ounce) can diced tomatoes, drained

·         Optional: 1 teaspoon cayenne

·         Optional Meat Variation:

                 ·    ½ pound smoked ham, bacon, or turkey (replace the tomatoes, carrot, chipotles, and peanut butter)

                 ·    6 cups water

Instructions

1.      Thoroughly clean each collard leaf and remove ribs and stems. Tear each leaf in half.

2.      In a large pot or Dutch oven, sauté onion and carrot in olive oil over medium heat until lightly browned, about 10 minutes.

3.      Add garlic and cook for 1 more minute.

4.      Add tomatoes and chipotles (skip if using the meat variation).

5.      Add collard leaves and 4 cups water. Bring to a boil, then reduce heat to a simmer.

6.      Stir in vinegar and peanut butter (omit if using meat variation).

7.      Cook greens for 1½ hours, or until they reach your desired texture.

8.      Taste and season with salt and black pepper. Serve with hot sauce if desired.

Meat Variation Instructions:

1.      After cooking onion and garlic, add smoked ham, bacon, or turkey.

2.      Add 6 cups of water, bring to a boil, and cook for 30 minutes.

3.      Add collard greens and vinegar. Cook another 1½ hours, adding cayenne if desired.