Pumpkin Pie Bars

Simply put, I am not a fan of pumpkin pie. Give me a slice of chocolate pie, or slide pecan pie my way any day; but pumpkin pie I just do not care for. I know it's a traditional part of the American version of Thankgiving. I know that a lot of you believe it's sacrilegious for me to admit I dislike it. But I have a feeling there are a lot of you out there nodding your head in agreement. That's where these bars come in. Add a bit of cream cheese, pecans and oatmeal and you have something so far beyond plain ol' pumpkin pie it's almost unbelievable. Thus, these pies are my offering to my family's Thanksgiving table this year.



I have so very much to be thankful for this year that it's hard to express my thankfulness! My family is healthy. I still have a job. My marriage is strong. I have a beautiful son who makes my heart smile. I have a roof over my head, dinner on the table, and chocolate in my candy dish! I have a large group of friends, and an extended family that means the world to me. And I have this blog - this little piece of the Internet - which has brought me so much joy and so many new friends. All of these things and more I am thankful for. And with that I wish you all a very Happy Thanksgiving!

Pumpkin Pie Bars by Joy the Baker (I obviously left off the topping to at least create the traditional effect that pumpkin pie brings to the Thanksgiving table!)

Cauliflower Gratin

You're unlikely to find any recipes for roasted turkey on this blog for one reason: The Thanksgiving turkey? Eh. I can take it or leave it. In my eyes it's the side dishes that reign supreme on Thanksgiving. Stuffing! Rolls! Casseroles! Puddings! Potatoes! Those are the dishes that Thanksgiving is made of. And you can add one more to that list this year: Cauliflower Gratin. Oh, my.

This is not a dish that punches you in the face with flavor; it's creamy and smooth and it's meant to sit beside brighter foods. You start out the meal with cranberry sauce and you end with a rich, cheesy gratin. One wakes you up and the other puts you to sleep (all the better to move you toward the ultimate Thanksgiving afternoon - football and naptime.)

Cauliflower Gratin
Adapted from Ina Gartin
Printer-friendly version

Ingredients
1 large bag frozen cauliflower florets
Kosher salt for boiling water
4 tablespoons butter, divided
3 tablespoons flour
2 cups whole milk (heated in microwave)
1/4 teaspoon table salt
1/4 teaspoon freshly ground pepper (white is preferable)
1/4 teaspoon grated nutmeg
1 cup freshly grated parmesan
1/4 cup fresh bread crumbs

Directions:
1. Preheat oven to 375 degrees.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Increase heat to medium-high. Slowly pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil for 1 minute, or until thickened. Remove from heat and add salt, pepper, nutmeg and half the parmesan.
4. Pour 1/3 of the sauce on the bottom of a shallow, greased baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly over cauliflower. Combine the bread crumbs with the remaining cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
5. Bake for 25 to 30 minutes, or until the top is browned.

Jennifer's Broccoli Casserole

This casserole has probably been around for ages. It has the usual suspects: butter, mayo and canned cream soup. It's terribly fattening, but it's very popular, and while it does have quite a bit of chopped broccoli in it I wouldn't jot down the recipe and hand it over to your cardiovascular surgeon. I would, however, give it a place of honor on your Thanksgiving table because that's exactly where it belongs. I've made it for my family at Thanksgiving and Christmas, and the dish is always licked clean. I don't make this all the time for the obvious reasons, but it's definitely a homey comfort food that may lead you to sit down and think about your grandmother. It may also make you think about the gym, but this is a food blog afterall and we don't discuss exercise. We just discuss good food, and that's what this is!

Jennifer's Broccoli Casserole
(Jennifer was one of my college roommates and is still a dear friend.)
Printer-friendly version

Ingredients:
2 eggs, well-beaten
1 stick butter, softened (Just call me Paula Deen.)
1 cup mayo
1 can cream of mushroom soup
1 cup sharp cheddar cheese
2 Tablespoons chopped white onion
2 packages frozen, chopped broccoli

Directions:
1. Preheat oven to 350*.
2. Cook and drain broccoli.
3. Mix all ingredients.
4. Pour into greased casserole dish.
5. Bake for 1 hour, or until top is brown and casserole is bubbly.