Mastering Thanksgiving side dishes part 2

21 Nov

In part 1, I covered some important Thanksgiving equipment and ideas to make the holiday less stressful (planning and wine). Part 2 features some successful holiday recipes that have been my personal fall back dishes that get requested each year.


Getting the stamp of approval

A big holiday get together usually isn’t the opportune time to experiment with a new recipes. Sticking with endorsed dishes that you know you can make well can create a relaxing day. Although if you seek a risk taking day of adventures, by all means try out all those flavor mixing concoctions you have been waiting to unleash.

Dropping the biscuit bomb

This recipe is a classic biscuit mix with added cheese and a garlic flavor. They are very similar to Red Lobster’s house biscuits (RL adds lobster juice).

1. Preheat oven to 450F
2. Mix

  • •2 cups Bisquick mix
  • •2/3 cup Milk
  • •½ cup shredded cheddar cheese

3. Drop by spoonfuls onto ungreased cookie sheet
4. Bake for 8 to 10 minutes until golden brown
5. Mix

  • •2 Tbsp melted butter
  • •1/8 garlic powder

6. Brush freshly baked biscuits with garlic butter


Subduing them delicately with cheese

This recipe comes with a warning: If you like the soft gelatin-like, no bake, mildly flavored, store bought imitation cheese cake, don’t make this. It will ruin your pseudo cheese cake taste buds and you will never again be able to consume that store bought rubbish. Also, your guest will hound you to make it at every holiday.

The real deal cheese cake of the gods

  • •2 Graham cracker pie crusts
  • •4 blocks of Philadelphia cream cheese (generic doesn’t turn out well)
  • •1 cup of sugar
  • •2 eggs
  • •1 teaspoon vanilla
  • •2 tablespoons cornstarch
  • •1 cup sour cream

1. Preheat oven 450F. Mix the sugar and cream cheese together well (soften the cream cheese a little if necessary)

2. Add the eggs, vanilla, and cornstarch. Mix until just blended

3. Stir in the sour cream

4. Pour into the pie crusts

5. Bake at 450F for 10 minutes

6. Reduce temperature to 200F and bake for 45 minutes

7. Turn the oven off and slightly open the oven door and cool slowly for 3 hours

8. Refrigerate until cold and serve

Toppings can be added when served but not required. Slowly cooling creates an amazingly soft but firm texture that explodes with a creamy intense flavor. Best to prepare the night before the holiday. Save the plastic covers from the pie crusts and when refrigerating flip the covers around and reattach.

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