Thanksgiving, such a great holiday. You get loads of food, how could'nt you love it! It's one of my favorites, I really love food. I would like to share some of my favorite recipes of course. My favorite dishes I would have to say, is deviled eggs, pickle wraps, jello cubes, mashed potatoes, and apple pie. So let's start with deviled eggs, of course you can make as many deviled eggs as needed but for each 6 hard boiled eggs, peeled cut in half with the yolk out, you will need 1/4 cup Light Mayonnaise or Salad Dressing, 1/2 teaspoon dry ground mustard, 1/2 teaspoon white vinegar, 1/8 teaspoon salt, ¼ teaspoon ground black pepper, mix it all together fill up the half cut egg, and then add as much Paprika as you would like but i would prefer not …show more content…
You spread the cream cheese on the ham and then take one of the baby dill pickles and wrap it up! Make sure to buy enough they go quick! They may take a long time and be frustrating to make, but its simple and they taste great, but they go by sooooo fast. Which is why you have to make enough, everyone seems to love them. Jello cubes are great and tasty and cute! You can make them into different shapes not just cubes if you have the right dishes. But you just heat up the amount of boiling water it says on how many ever packages you have then add the cold water and then add the powder and mix it all up together then fill up the jello trays with all the jello and then put it in the fridge for a couple hours until they’re ready then take them out and eat those delicious cubes! Mash potatoes mmm good. Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starched …show more content…
With their high starch and low water content, they’re good for baking, for making French fries, and for mashing. Here’s my secret though, even better than Russets for mashing are Yukon Golds. They’re a little more expensive than Russets, but worth it. They’re naturally creamy when mashed, never mealy, and have a slightly buttery flavor all on their own. Yukon golds make the most perfectly creamy, buttery mashed potatoes. Always put the potatoes in cold water then boil them. Get 1 ½ pounds of Yukon Gold potatoes, peeled and cut into quarters, ½ teaspoon salt, 4 tablespoons of heavy cream, 2 tablespoons of butter, 1 tablespoon of milk, and add salt and pepper. Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork. While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the