Sides & Desserts

Need a side to go with your Heritage Turkey this Thanksgiving?  Are you planning a barbeque and need some tricks? Enjoy these recipes with your family and friends.

Praline Sweet Potatoes

Cran-Apple Pie

Cookout Ideas

Praline Sweet Potatoes

Mix together and pour in 9″ x 13″ pan:

  • 2/3 c. milk
  • 2 eggs
  • 6 cups mashed yams (4#)
  • 1/2 c. brown sugar
  • 1/2 c. melted butter
  • 2 tsp vanilla
  • 1 tsp salt

Mix and top before baking:

  • 2/3 c. brown sugar
  • 2/3 c. pecans
  • 6 T. flour
  • 6 T. melted butter

Bake at 350 degrees for 30-35 minutes.

Cran-Apple Pie

1 pie crust

Filling:

  • 4 meduim green apples, peeled & sliced
  • 2 cups frozen cranberries
  • 1/2 c. sugar
  • 1/4 c. flour
  • 1/4 c. brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Topping:

  • 1/2 c. flour
  • 1/3 c. brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 c. butter
  • 1/3 c. chopped pecans

Place crust in 9″ round pie pan. In large bowl, combine apples & cranberries. In small bowl, combine remaining filling ingredients. Add to fruit mixture and toss. Pour into pie crust. In small bowl, combine flour, sugar, cinnamon, & nutmeg. Cut in butter with fork until crumbly. Stir in pecans. Sprinkle over top of pie. Bake at 385 degrees for 45-55 minutes until apples are tender and topping is light brown.  Covering edge of crust with strips of foil after the 1st 15 minutes will prevent excessive browning.

Cookout Ideas
Marinade

Marinade your meat for 30 minutes to 24 hours in the refrigerator before cooking. You can use a store variety or make your own using anything acidic (like citrus) or salty. Add your favorite flavors so they can sink in as the meat is slowly becoming more tender. If you place the meat and marinade in a ziplock bag, it is easy to twist, flip, & squish to apply the marinade to all areas of the meat.

Corn

Place corn on the cob onto the grill while it still have the husk on it. Turn each ear a couple times to expose all sides to the heat. When the husk looks toasty brown, it should be ready to eat. The husk will keep the corn hot while you finish getting the meal on the table. It also a lot easier to remove the husk & silk after it is cooked.

Foil Pockets

Wrap a single serving of meat, vegetables, and potato in foil and fold in sides to seal. The meat juices will make the vegetables tender and the vegies add a scrumptious flavor to the meat. We recommend onions, peppers, tomatoes, & carrots.

Whole chicken

To cook a whole chicken on the grill look for this great recipe in the chicken section.

Double duty

Here it something I do a lot. Make those coals do double-duty and save yourself some time tomorrow. After cooking your meal, put tomorrow’s meat on the grill to slow cook while you are eating. Refrigerate and warm up the next day – grilled taste without the extra fuss!