Twists on Traditional Thanksgiving Dishes

Twists on Traditional Thanksgiving Dishes!!!

At MOMentous Moms like to think that we do not march to the beat of that same old drummer. We like to try and do things to our own beat and break the walls a little bit. With that in mind is it any surprise the dishes which grace our tables for Thanksgiving are not the same tired old dishes you can get anywhere? We like to put our own spice on things. Here are some of our takes on giving traditional Thanksgiving side a twist!

Plain old green bean casserole, NO WAY! We like to mix up the veggies in our homes. Here are two of our favorite veggies dishes.

Delish Veggie Casserole – Now stay with me here, this dish might take a little faith but I promise it is amazing!

  • You take 2 frozen bags of broccoli, cauliflower and carrots mix and add an extra bag of whatever you want, (I like extra cauliflower but something different could make the dish pop.) 3 bags total, 1 can of Cheese Wiz, 1 Can of Cream of Mushroom soup and 1 can of French’s French Fried Onions.
  • Mix the Cheese Wiz and Cream of Mushroom soup, set aside.
  • Pour all of the veggies in a 9X13 baking dish.
  • Spread half the can of French Fried Onions on the veggies.
  • Pour the cheese/soup mixture on top, spread out evenly.
  • Cook at 350 for 40 minutes. Take out and place the rest of the French Fried Onions over the top and bake for 5-10 minutes more.

Like I said these ingredients might not be at the top of the food list but together they sure are delicious!

Creamy Dreamy Corn Casserole – If you like something a little on the sweeter side try this great and easy corn dish.

  • You take 1 can of whole kernel corn, 1 can of creamed corn, 1 cup sour cream, 1 (8.5 ounce) package dry corn bread mix, 2 eggs beaten, 1/2 cup of melted butter.
  • First you preheat the oven to 350. Take a 9X9 baking dish and grease it!
  • In a bowl combine the butter, eggs, corn bread mix, both cans of corn and sour cream. Once it is mixed really well pour it into the baking dish.
  • Bake for 45 minutes until the top is golden and beautiful!

I am promising you everyone will love this dish. I tend to add onions for a little kick. Get creative with this one.

Cranberry Sauce out of a can? That is not called sauce that is called cranberry jelly and while we like it as much as the next girl the real thing is always better. Two out of the four of us use this recipe.

The Boss Cranberry Sauce – This has a refreshing citrus boost and a unique ingredient.

  • Take 12 ounces of cranberries, 3/4 cups of orange juice and 1 cup of white sugar.
  • In a medium sauce pan dissolve the sugar in the orange juice over medium heat.
  • Stir in the cranberries and cook till you hear the berries start to pop. Don’t forget the lid because they will splatter, it takes about 8-10 minutes.
  • While they are cooking take the back of your spoon and mash the berries.
  • Take it off the heat and while it is still hot pour 1/8 cup of Grande Marnier. This gives the most amazing flavor. Heat it up a bit more to cook off the alcohol.
  • Let cool so it can gel up, this is best if it sits overnight in the fridge. Then serve!

Sure to be a hit!

Last but not least everyone has had the sweet potatoes that you scoop out of the pan and if you are lucky you might get a couple marshmallows. Someone has to eat what is on the bottom of the pan, right, WRONG!

Twice Baked Sweet Potatoes – This one depends on how many people you are serving dinner for this would be a TON of work for a party of 20 but is totally do-able for a gathering of 8, that is how much these ingredients serve.

  • Gather 4 medium sweet potatoes, 1/3 cup of milk, 1/3 cup of buttermilk, 4 tablespoons of butter, 1/4 teaspoon of salt, fresh ground pepper and the best part 1/2 cup mini marshmallows (you didn’t think we would forget those did you?)
  • Preheat oven to 400. Then on the lowest rack of your oven place potatoes on a baking sheet lined with foil.
  • Bake under tender to a fork, takes about 45-60 minutes.
  • Let cool slightly. Slice each one lengthwise and scoop potato insides into a blender. Make sure not to scoop too much you need a base to support the potato skin.
  • Add salt and pepper to taste. Then with machine running gradually add both of the milks.
  • Stop machine, add butter and continue processing until super smooth.
  • Spoon puree back into each shell.
  • Before baking press marshmallows into potatoes.
  • Bake at 400 until potatoes are hot and marshmallows are browned about 10-12 minutes.

This way everyone gets their own and there is no arguing about the marshmallows!

We hope that you have found some inspiration to make your Thanksgiving this week above the ordinary!

Happy Pre Thanksgiving!

Your MOMentous Moms

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Welcome to MOMentous Motherhood. My name is Kristin and we are a mommy blog like no other. We love to share our crazy stories about becoming moms and building a home and family. From the moment you find out you are pregnant to the time they head off on their own parenting is a group sport. It takes a village and we are here for you!

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