Gobble 'til You Wobble

by The Alder Financial Group Staff

Thanksgiving is a wonderful day to spend time with family and friends, relax while watching the Macy's parade or football, and last but not least, enjoy really good food. In light of the holiday season, we would each like to share one of our favorite Thanksgiving recipes. I am sure you all have your own traditions, but if you get the urge to try something new, here are a few Alder suggestions.

Black-Eyed Pea Succotash With Creole Mustard

Shared by: Alan Gaylor

This recipe is for those who like a little something different for Thanksgiving dinner. The vinaigrette gives this vegetable mixture a little spice. It has become one of my favorites over the years. Plus, it is great to save for the next day's meal.

Ingredients:

6 cups water

1 1/3 cups dried black-eyed peas (about 8 ounces)

1 tsp salt

1 bay leaf

1/4 cup unseasoned rice vinegar

1 1/2 tbsp Creole mustard

1 tbsp honey

5 drops hot pepper sauce

6 tbsp extra-virgin olive oil

1 16-ounce package frozen corn kernels, thawed, drained

1/2 cup finely diced red onion

1/2 cup thinly sliced green onions

1/3 cup diced red bell pepper

1/3 cup finely diced green bell pepper

Directions:

Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.

Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate).

Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through if desired.

Yield: 10 servings

-By Alan Gaylor, CFP®

Onion Pie

Shared by: Charles Webb

It clearly isn't a dessert and if I had told my kids what the dish was called when they first tried it, they never would have touched it. They love it though and so do I. This casserole-like dish is something my mom has made for years and is always a hit with anyone who tastes it.

Ingredients:

Crust:

2 tbsp melted butter

1 stack Ritz crackers (crushed)

Filling:

2 large Vidalia onions (thinly sliced)

2 eggs

1 cup milk

3/4 cup sharp cheddar cheese (grated)

2 tbsp butter

1 tsp salt

Pinch of pepper

Directions:

Crust:

Mix butter and cracker crumbs and line in a pie pan.

Filling:

Saute onions in butter and place in pie pan. Mix eggs, milk, salt and pepper and pour over onions. Cover top with cheese. Bake in a preheated oven at 325 degrees for 30 minutes or until custard is set.

Yield: 8

-By Charles Webb

Apple Cranberry Casserole

Shared by: David Chambers

My family first started using this recipe when we discovered it at my 1st grade Thanksgiving Luncheon. It has become a staple of our holiday season, and I hope you enjoy it as much as we have!

Ingredients:

Casserole:

1/4-1/2 cup sugar

2 cups raw cranberries

4-6 apples - peeled, cored and sliced

Pam and 2 qt casserole dish

Topping:

1 cup oatmeal, uncooked

4-6 tbsp butter, melted

1/2 cup brown sugar

1/4-1/2 cup pecan bits

Directions:

Preheat oven to 350 degrees. Lightly spray casserole dish. Make 2 layers of apples, cranberries and sugar in casserole dish. Combine topping ingredients. Sprinkle over fruit. Back 45-60 minutes.

Yield: 8-10

-By David Chambers

Lemon Blossoms

Shared by: Lori Eason

I chose to share one of my favorite dessert recipes. Last holiday season, I discovered Lemon Blossoms and they have been a hit everywhere I've taken them. They are great if you plan on having a party or several people because the recipe makes 5 dozen!

Ingredients:

Cupcakes:

18 1/2-ounce package yellow cake mix

3 1/2-ounce package instant lemon pudding mix

4 large eggs

3/4 cup vegetable oil

Glaze:

4 cups confectioners' sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 tbsp vegetable oil

3 tbsp water

Directions:

Cupcakes:

Preheat oven to 350 degrees. Spray miniature muffin tins with vegetable oil cooking spray. Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

Glaze:

Sift sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to coat completely. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Yield: 5 dozen