From Our Recipe Box to Yours...

     I'm so excited it's the month of November!! Even if it doesn't feel like it should be here yet:). Thanksgiving dinner is one of my favorite meals of all time...Turkey...stuffing in the bird or not, love it all...mashed potatoes with gravy or not, love them both ways...green bean casserole...corn in a casserole or not...homemade rolls...and the salads and the pies!!!! I'm lucky Thanksgiving only comes once a year! So, in honor of that tradition, I'll share a few Thanksgiving recipes with you over the next few weeks...Maybe we'll find a  new favorite to include every year!

Sweet Potatoes     from www.thepioneerwoman.com
Prep: 45 mins Level: Easy
Cook: 30 mins Serves: 10
Description
If you think you don’t like sweet potatoes, please—in the name of all that is good, holy,
and fattening—give this a try. You’ll thank yourself!
Ingredients
4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter
Preparation
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender,
about 30-35 minutes. When they are finished cooking slice them open and scrape out
the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla
extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you
don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means
measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a
pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb
mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.

or how about this one?...

Whiskey-Glazed Carrots
Prep: 10 mins Level: Easy
Cook: 15 mins Serves: 8
Description
Oh, how I love Glazed Carrots—they’re so easy to make and yield such a delightful and
impressive result. Bright, colorful, and scrumptious, they’re equally appropriate for a
Tuesday evening dinner by yourself or for an elegant Thanksgiving or Christmas
Spread.
Ingredients
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
½ cups Jack Daniels Or Other Whiskey
¾ cups (to 1 Cup) Brown Sugar
½ teaspoons (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste
Preparation
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches,
cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add
remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together,
then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze
is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
Stick a serving spoon in the mix, and it’s time to serve ‘em up. And oh, what a
wonderful time it is. I gobbled these up ‘til I embarrassed myself.
And you will, too. I know it.