Golden Grahams S'mores

Thanksgiving Dressing

This dish is quick to do a disappearing act on Thanksgiving Day, so be sure to have plenty on hand to serve to the guests!

Ingredients:

2 loaves French bread, cut into 1-inch pieces

2 Tbsp. butter to grease pans

1 onion, chopped

5 stalks celery, sliced in 1/4-inch pieces

2 Tbsp. butter, to saute veggies

2 tsp. celery salt

1 Tbsp. poultry seasoning

1 tsp. dried sage

2 eggs, beaten

2 C. chicken broth

1/4 C. butter, melted

1 lb. ground sausage, browned (optional)

Directions:

Preheat oven to 350 degrees. Butter two cookie sheets and set aside. Cut bread into small pieces, and place in a single layer on the baking sheets. Stir occasionally as it bakes until dried out — about 30 minutes. Allow the bread crumbs to cool and add to an extra-large bowl.

While the bread is in the oven, melt 1/4 C. butter in a skillet and saute onions and celery about 10 minutes. Stir often. If you’d like to add it, brown the sausage at this point.

Add all ingredients to the bowl and stir until all ingredients are combined.

Grease a 9×13 pan with cooking spray and pour the mixture in, covering with tin foil.

Bake at 350 for 30-40 minutes and serve immediately.

Southern Candied Sweet Potatoes

This recipe is easy and delicious — a nice addition to the holiday meal.

Ingredients:

4 large sweet potatoes, peeled and cut into 1/2-inch slices

1/2 C. butter, one stick

2 C. white sugar

1/4 C. heavy whipping cream

1 tsp. cinnamon

1/2 tsp. ground nutmeg

Pinch of clove

1 Tbsp. vanilla extract

Salt to taste

Directions:

Preheat oven to 350 degrees. Peel the sweet potatoes and cut into 1/2-inch slices. Place in rows in a 9×13-inch casserole dish. In a medium saucepan over medium heat, melt butter. Stir in sugar, mixing well, then add whipping cream and incorporate. Stir in cinnamon, nutmeg, clove and vanilla. Pour mixture over the yams and cover with foil. Bake 40 minutes, remove foil and bake for 25 minutes more. Plate up, drizzling sauce over the sweet potatoes.

Golden Grahams S’mores

This is a heavenly snack recipe is from the kitchen of Hailey Delaney of Canyon City. This is a good one to share with your Thanksgiving guests. For an autumn twist, add a bag of candy corn.

2 1/2 boxes (12 oz.) Golden Grahams cereal

6 C. miniature marshmallows (10 oz. bag), divided

1 package (12 oz.) chocolate chips, divided

1/4 C. light corn syrup

5 Tbsp. butter

1 tsp. vanilla

1 pkg. candy corn, optional

Grease a 9×13 pan.

In a large pot over low heat, melt the butter, then add 5 C. marshmallows (save 1 cup for later), 1 C. chocolate chips (save the rest for later), and corn syrup, stirring constantly until melted and incorporated. Remove from heat. Stir in vanilla. Stir in the cereal until evenly coated. Stir in remaining 1 C. marshmallows and remaining chocolate chips, and candy corn, if desired. Press mixture into pan with buttered hands. Let cool. Serve with a spoon, or press and cut into squares.

Tip: Use parchment paper in the 9×13 pan to make clean up a snap.