Happy Thanksgiving! Jeffrey and I leave for the airport in 2 hours and I wanted to get a blog up before we leave. We are headed to Dallas today and so excited to see his family!
This year and I thankful for my friends! The Lord truly blessed me with some amazing girlfriends out here. Remembering back one year ago when I had just moved here and was overwhelmed and desperately in need of a girls night! The things he accomplishes in one year! Monday night we had Thanksgiving part 1 at Megan and Will's house. Each of us we assigned to parts of the meal. I made my Roasted Garlic and Truffle Mashed Potatoes and my mom's famous Sweet Potato Souffle. We also had an amazing green onion and mint dip with veggies, brown sugar baked brie, Pom Palm Salad, Biscuits, pork tenderloin with a cranberry reductions sauce and pumkin puddin and pecan pie for dessert! I will try to get some of the recipes from the other items on the blog at some point because it was all amazing!
Megan, Baby Sarah and Emily!
The #1 Sus Chef and the Master Chef!
Photo Shoot with the Mistletoe!
Our boys, Nathan, Will and Jeffrey. Such a mess, but we love them!
Sarah's nursery! I am obsessed, I would totally move in!
Every year mom pumps out several of these to sell to her former customers who just can't imagine a holiday season without some food from Look Who's Cookin'! I always forget how much I love this stuff!
Sweet Potato Souffle
Filling for the Souffle
1/2 cup milk
3 cups sweet potatoes mashed (Mom uses cans! so easy!)
1 cup sugar
1 tsp vanilla
1/4 melted butter
Mash canned sweet potatoes
Stir all other ingredients in.
Pour into a shallow baking dish.
Topping for Souffle
1 cup toasted chopped pecans
1 cup brown sugar
1/2 cup self rising flour
1/4 cup butter (soften!)
Toast and chop pecans
Use your hands to blend all the topping ingredients into a crumbly mixture.
Sprinkle on top of filling
Bake on 350 for 40 minutes.
My Mashed Potatoes!
Here was our yummy dinner!