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FOUR pies: Chocolate Icebox, Pumpkin, Apple, and Pecan

Normally, I don’t do anything for Thanksgiving but when Chris invited me to go with him to Atlanta to have Thanksgiving with his family–I couldn’t resist. I hadn’t had a true Thanksgiving dinner with turkey, dressing, and FOUR pieces of pie. Among the feast, I made two family favorites: Squash Casserole and Pecan Pie.

If you add in extra cheese, I promise not to tell!

A Pain in my Side Squash Casserole
So even though I hated squash as a child, this recipe is amazing. It’s got a ton of cheese in it and the eggs make it more of a custard. The name comes from the first time I had the dish—I was in middle school, and after eating squash for the first time (a lot of it!) my appendix ruptured and I spent the next 48 hours in pretty horrible pain. I blamed the casserole at the time, but luckily, I got over it and this has been a staple at holiday dinners every since! Originally from Minette Son, additions by Alicia Weaver

3 eggs
1/3 cup half and half
(mix together and refrigerate)
1 small onion
1 clove of garlic
Dice onion and garlic and saute in olive oil or butter until translucent
6 squash
Thinly sliced, using a food processor or mandolin blade. Add squash in batches until it is cooked through. Move the squash to a pan, siphoning off as much water as possible. 
1-2 t. salt to taste (if you don’t use low sodium crackers, you can skip the extra salt)
Add in egg mixture slowly, so it does not scramble. 
1 packet low-sodium crackers, crushed
1 1/2 cup sharp cheddar cheese
Add crackers and cheese and mix together with squash, reserving enough to top the casserole at the end. Bake 35 minutes at 350 degrees until bubbly.

My pecan pie!

Jackson Family Pecan Pie
An old recipe from my grandfather—surprisingly easy to make too!

3 eggs, beaten
1 c. light brown sugar
1 c. white Karo corn syrup
1. 5 c. pecans, chopped
3 T. melted butter
Mix all ingredients together and pour into an unbaked pie crust. Bake at 325 degrees for one hour, until consistency becomes less shaky and pie crust is cooked. (The middle should still be a little loose).

My Grandfather’s Pecan Pies!
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