Classic Thanksgiving Sides

Hello people of the blogger-verse! Our last blog entry was all about Thanksgiving. Today we will once again be focusing our recipes on this upcoming holiday. We will not be making turkeys or hams in this entry however. We will be making classic sides! Now, personally, Thanksgiving to me isn't Thanksgiving without these classics: pumpkin pie, green bean casserole, and deviled eggs.

I'm going to boast a little bit here and mention that my mother taught me how to make at least 2 of these. When I think of the holidays, I think of my mother. My mouth salivates at the thought of her green bean casserole (It rocks, hardcore!). Well, my mouth salivates to all of these, but those green beans... There's no beating them. I'm sure many of you think the same about your family and the meals they prepare as well, am I right?

Anyway, let's get rolling because we've got a few recipes to get through. I'll meet you all in the kitchen!

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Classic Deviled Eggs

Yields 4 Servings

You will need:

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Freshly ground black pepper
• Smoked Spanish paprika, for garnish

1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1.5 inches of water above the eggs. 
2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. 
3. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
4. Crack egg shells and carefully peel under cool running water. 
5. Gently dry with paper towels. 
6. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. 
7. Mash the yolks into a fine crumble using a fork. 
8. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
9. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. 
10. Sprinkle with paprika and serve.

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Classic Green Bean Casserole

Makes 1/5 Qt. Casserole Dish

You will need:

• 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup 
• 1/2 cup milk
• 1 teaspoon soy sauce
• Dash ground black pepper
• 4 cups cooked cut green beans
• 1+1/3 cups French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1.5-quart casserole.
2. Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling. 
3. Stir the bean mixture. 
4. Sprinkle with the remaining onions.
5. Bake for 5 minutes or until the onions are golden brown.
6. Serve and enjoy.

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Classic Pumpkin Pie

Yields 1 Pie

You will need:

• 2 Large Eggs, Beaten
• 1 (16 Ounce) Can Solid Packed Pumpkin
• 2 Tablespoons Molasses
• 3/4 Cup Brown Sugar, Firmly Packed
• 1/2 Teaspoon Salt
• 1 Teaspoon Dried Ground Cinnamon
• 1/2 Teaspoon Dried Ground Ginger
• 1/4 Teaspoon Dried Ground Cloves
• 1/4 Teaspoon Dried Ground Nutmeg
• 1 Tablespoon All Purpose Flour
• 1 (12 Ounce) Can Evaporated Milk
• 1 (9 Inch) Deep Dish Pie Crust, Unbaked

1. Preheat oven to 425 degrees.
2. In a medium bowl, mix together all filling ingredients until well combined.  
3. Pour filling into unbaked crust.
4. Bake for 15 minutes.  
5. Reduce oven temperature to 350 degrees and continue baking for 40 to 50 minutes or until a toothpick inserted into center comes out clean and filling is set.  
6. Enjoy.

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Y'all have a great day, and I'll be back soon with more recipes! We might stick with the Thanksgiving theme this upcoming week. Who knows? Stay tuned to find out! Happy blogging, and I'll catch you on the flip side!

-Mandie