Pass the potatoes, please!
"I need somebody willing to get up before dawn, milk cows, work all day in the fields, milk cows again, eat supper and then go to town and stay past midnight at a meeting of the school board. So God made a farmer."
-Paul Harvey
If you need a last-minute Thanksgiving recipe or want to try something new this year, we have you covered. Here are our top FIVE Thanksgiving recipes!
Idaho Potato Supreme
With these crunchy topping, how could you go wrong?
Ingredients
8 medium potatoes
1⁄4 cup margarine
1 can cream of chicken soup or 1 can cream of mushroom soup
1 1⁄2 cups sour cream
1⁄2 teaspoon salt
3 green onions, chopped
1⁄4 teaspoon pepper
1 1⁄2 cups grated sharp cheddar cheese
1⁄2 cup corn flakes, crushed
Directions
Cook potatoes with jackets on until almost done or use leftover baked potatoes.
Peel, cool and grate coarsely.
Mix together remaining ingredients, but reserve 1/2 cup of grated cheese and corn flakes.
Add this mixture to grated potatoes and blend carefully.
Bake uncovered at 350°F for 1/2 hour.
Sprinkle top with 1/2 c grated cheese and 1/2 c crushed corn flakes.
Bake 15 minutes longer.
Baked Corn Pudding
Try this baked corn pudding recipe filled with deliciousness brought to us by our farmers
Ingredients
1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup whole milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
Directions
In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn.
Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean.
"I need somebody willing to sit up all night with a newborn colt. And watch it die. Then dry his eyes and say, 'Maybe next year.' I need somebody who can shape an ax handle from a persimmon sprout, shoe a horse with a hunk of car tire, who can make harness out of haywire, feed sacks and shoe scraps. And who, planting time and harvest season, will finish his forty-hour week by Tuesday noon, then, pain'n from 'tractor back,' put in another seventy-two hours. So God made a farmer."
-Paul Harvey
Apple Pie Bites
Let your children help with this kid-friendly recipe that can be made last minute!
Ingredients
1/4 cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
Directions
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Set aside.
Melt butter and toss apple slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
Sprinkle each triangle evenly with the chopped pecans.
Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.
“God had to have somebody willing to ride the ruts at double speed to get the hay in ahead of the rain clouds and yet stop in mid-field and race to help when he sees the first smoke from a neighbor's place. So God made a farmer.”
-Paul Harvey
Roasted Carrot Apple Soup
Thank goodness, it’s finally soup weather!
Ingredients
5 pounds carrots, chopped (no need to peel)
2 Macintosh apples, sliced
3 tablespoons olive oil, divided
1/2 large red onion (about 3/4 cup sliced)
4 cups low sodium vegetable broth
1/2 teaspoon red chili flakes (more to taste)
1/2 teaspoon cinnamon
1/2 teaspoon dried oregano
1/2 teaspoon ground ginger
1/4 teaspoon fennel seeds
1/4 teaspoon black pepper
1/2 teaspoon salt
Optional toppings: Toasted pumpkin seeds and/or plain Greek yogurt or coconut yogurt
Directions
Preheat oven to 375°F.
Chop carrots and apples and arrange on a tin foil or parchment paper lined baking sheet. You may need to use more than one baking sheet, depending on the size. Drizzle 1-2 tablespoons olive oil on the carrots and apples, then toss so evenly coated. Roast carrots and apples for about 40 minutes, until soft to fork.
When the carrots are almost done roasting, add 1 tablespoon olive oil to a medium-sized stock pot and add sliced onions. Saute onions over low to medium heat for about 10-15 minutes, until soft and fragrant.
Add the roasted veggies to the stock pot with vegetable broth and all spices. Using an immersion blender, blend until smooth. Alternatively, you can transfer the contents of the stock pot into a high-powered blender, and blend until smooth.
Once smooth, stir in 2 cups of water to thin the soup. You may add less or more water (or vegetable broth, if desired) to obtain your desired consistency.
Heat over low to medium heat until brought to a boil. Serve immediately.
“I need somebody strong enough to clear trees and heave bails, yet gentle enough to tame lambs and wean pigs and tend the pink-combed pullets, who will stop his mower for an hour to splint the broken leg of a meadow lark. It had to be somebody who'd plow deep and straight and not cut corners. Somebody to seed, weed, feed, breed and rake and disc and plow and plant and tie the fleece and strain the milk and replenish the self-feeder and finish a hard week's work with a five-mile drive to church. Somebody who'd bale a family together with the soft strong bonds of sharing, who would laugh and then sigh, and then reply, with smiling eyes, when his son says he wants to spend his life 'doing what dad does. So God made a farmer.”
-Paul Harvey
Peanut Butter Fudge
Only 3 ingredients & super delicious!
Ingredients
1 package (12 ounces) milk chocolate chips
1 jar (12 ounces) crunchy peanut butter
1 can (14 ounces) sweetened condensed milk
Directions
Place chocolate chips in a microwave safe container.
Microwave on high 2 minutes; stir.
Microwave on high 1 minute longer. Stir until chocolate is smooth.
Mix in peanut butter and milk.
Pour in an 8x8 inch pan lined with wax paper. Refrigerate to chill. Cut into 1-inch pieces.