I spent the majority of Thanksgiving Day hovering over the stove perfecting my crème anglaise for “Bobby Flay’s Pumpkin Bread Pudding”, which I’d never even heard of until I attempted this recipe. In total, it took me 5 hours from start to finish, and that was with having made the pumpkin bread the night before. Worth it? Goodness, yes! That stuff was a-mazing. Highly recommend it on a day that there aren’t 15 people in the kitchen working toward a deadline with ravenous upset football fans in the next room eagerly awaiting your completing the meal.
Aunt Melinda’s homemade hot sauce (known as salsa to those not from the south) 🙂 She now has to make both a regular batch and a “weenie” batch for those that can’t hang with the jalapenos. Both are delicious, I prefer the heat.
The always delicious green bean bundles ready to go in the oven
Uncle Ted’s Dip & Mexican Fudge
This dip…There are no words. My Sister, Erin, came up with this amazing combination of cream cheese, bacon and some other really good stuff. I’ll have to post this soon, you’ll want to make it for your next event.
Mom putting the finishing touches on her famous garlic mashed potatoes & the green bean bundles have now been drizzled 🙂
and in goes the heavy cream…
Duane and I collaborated on the world’s most delicious ham this year. We combined a peanut butter glaze with some brown sugar, lots of butter and other various ingredients to create this masterpiece. This is a smithfield ham with the “Paula Deen approved” logo on the front, highly recommend them!
I love Thanksgiving, spending time with family and friends, cooking up a storm, watching football, but mostly I love the leftovers. When you’re not so exhausted from cooking that you can really enjoy the end product 🙂
The next morning we woke up and decorated my Gram’s Christmas tree as is tradition. Morning after Thanksgiving breakfast… breakfast tacos, biscuits, gravy, bacon, cinnamon rolls…
So much food was consumed in such a short amount of time. I’ve been running the past couple of days and feeling the pain, but it was all worth it 🙂