Total Time 1 Hour 25 Minutes Serves 12 (serving size: about 1 cup) Candied yams are a classic Southern side dish, especially when it comes to Thanksgiving. Even though Mama makes the same sweet potato casserole every year, she won’t be offended if you bring these candied yams once she tries them. Lightly spiced and oh-so-sweet, these candied yams will become a mainstay in your Thanksgiving recipe lineup. Cinnamon, nutmeg, and vanilla combine with sweet potatoes for the most comforting holiday dish you can serve. One of the best parts about this side dish is that it only has 20 minutes of hands-on time, and you can assemble the dish up to 3 days in advance. Make the recipe through step 3, store it covered in the refrigerator, then bake it Thanksgiving Day. With all the other dishes you have to worry about on Thanksgiving, these candied yams will be a breeze. We recommend serving them straight from the oven while the syrup is still hot. 4 pounds sweet potatoes, peeled and cut into 1⁄2-inch-thick rounds 1/2 cup salted butter 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1/4 cup heavy cream 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1/4 teaspoon ground nutmeg
1 Preheat oven to 350°F. Layer sweet potato slices in a lightly greased 13- x 9-inch baking dish. 2 Melt butter in a small saucepan over medium. Add sugars, stirring until well combined. Stir in cream; cook, stirring often, just until mixture comes to a simmer, 5 to 7 minutes. Remove from heat; stir in vanilla extract, cinnamon, salt, and nutmeg. 3 Pour sugar mixture evenly over sweet potatoes, and cover with lightly greased aluminum foil. 4 Bake, covered, in preheated oven, about 40 minutes. Uncover and gently stir potato mixture. Bake, uncovered, until potatoes are tender, 25 to 30 more minutes. Transfer potatoes to a serving bowl with a slotted spoon; pour syrup over potatoes. Serve immediately. TIP : MAKE AHEAD
Assemble up to 3 days in advance. Make the recipe through Step 3, store it covered in the refrigerator, and then bake it on Thanksgiving Day.
Packed with fresh ingredients like bell peppers, onions, and lean ground beef, this dish is both fresh and filling. The best part is… it’s so easy to make! With only 10 minutes of hands-on time, the Boarding House Meatloaf is the perfect recipe when you’re rushed to make dinner on a hectic week night. And, it makes 6 servings, so it’s great to share or enjoy leftovers. Meatloaf is one of those comfort foods Southern folks crave in the fall season. It’s warm, delicious, and oh-so flavorful. It’s a welcomed twist on a classic ground beef recipe. Of course, one of the best parts of the Boarding House Meatloaf is the homemade sauce that adorns the dish. Backed with fresh vegetables and sweet ketchup, the tangy sauce is the ideal topping to the tasty cuisine. 1/2 green bell pepper, chopped 1/2 small onion, chopped 1-1/2 pounds lean ground beef 2 large eggs, beaten 3/4 cup uncooked regular oats 1/4 cup ketchup 1-1/2 teaspoons salt Meat Loaf Sauce 1 Microwave green bell pepper and onion in a microwave-safe bowl at HIGH 2 minutes. 2 Combine onion mixture, ground beef, and next 4 ingredients. Shape into a loaf. Place in a lightly greased 9- x 5-inch loaf pan.
3 Bake at 350° for 45 minutes. Remove from oven, and pour off pan juices. Spread half of Meat Loaf Sauce evenly over meat loaf; bake 25 more minutes. Remove from pan, and serve with remaining Meat Loaf Sauce.
Total Time 1 Hour Serves : 4 to 8 2 tablespoons extra-virgin olive oil 1 large shallot, chopped 2 garlic cloves, finely chopped 1 large carrot, cut into chunks Kosher salt Freshly ground black pepper 2 tablespoons all-purpose flour 1-1/2 cups chicken stock or low-sodium broth 8 (6-to 7-inch) frozen empanada disks, thawed 1 large egg, lightly beaten (with a pinch of salt) 1 cup shredded rotisserie chicken 1 In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Let the filling cool to warm. 2 Preheat the oven to 375°F. Place the empanada disks on a work surface and divide the filling between the disks. Brush some of the egg around the outer edges of the disks, then fold the disks over the filling to form half-moons. Crimp the edges with a fork.
3 Brush the tops of the hand pies with some of the egg then cut a steam vent in each. Place the hand pies on a baking sheet and bake until golden, 20 to 25 minutes. Serve warm.
3 tablespoons butter 1 cup sliced carrots 1 medium onion, chopped 2 (8-ounce) packages fresh mushrooms, quartered 2 garlic cloves, minced 1/2 cup dry white wine 1/3 cup all-purpose flour 3 cups reduced-sodium chicken broth 3/4 cup whipping cream 1 tablespoon white wine vinegar 3 tablespoons sliced chives 3 tablespoons chopped parsley 2 teaspoons chopped rosemary 2 teaspoons chopped thyme leaves 8 cups shredded cooked chicken Kosher salt Freshly ground black pepper 2-1/2 cups self-rising flour 1/2 teaspoon sugar 1-1/4 cups chilled buttermilk 1/2 cup butter, melted 1/2 cup chopped cooked bacon (about 5 thick bacon slices) Garnishes: chopped fresh chives and parsley 1 Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat. 2 Whisk together 2-1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl. 3 Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture. Step 4
Bake at 400° for 30 to 35 minutes or until browned and