MuscleDog.com - Connecting you to a better body!

What are you making this year for thanksgiving? 
 
What are you looking forward to eating?
 
AND 
 
Where are you going to spend Thanksgiving??? 
  
 
SHARE SHARE SHARE!!
 
I want to see some good recipes!!

this is one of my fam’s FAVORITES!


Hash Brown Casserole (Allrecipes.com)

   
Prep Time: 20 Minutes
Cook Time: 40 Minutes
   
Ready In: 1 Hour
Servings: 12

“Cheesy and delicious, this hash brown casserole has a crunchy topping.”


Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
   
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Directions:



1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

3. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.

4. Bake covered in preheated oven for 40 minutes.

DANA! that looks amazing!! I guess you have an excuse to eat that! its thanksgiving!!
 
woop woop!! love that!! i might try to think up some healthy alternatives for that!!

yeah it’s pretty bangin…not sure how to “healthify” it, but if anyone can…it’s you!

this is another casserole i’ve had…there are different variations, but it’s also very yummy.
            

Crowd-Pleasing Vegetable Casserole

Prep: 10 minutes
Bake: 25 minutes
Serves: 12

Everyone will eat and enjoy their vegetables when this casserole is served.  You can use your favorite frozen vegetable mixture to suit your family’s tastes. And it’s ready in under 45 minutes.

Ingredients:

1 can (26 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 1/2 cups shredded Swiss cheese (about 6 ounces)

2/3 cup sour cream
1/4 teaspoon ground black pepper

2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained

2 cans (2.8 ounces each) French’s® French Fried Onions (2 2/3 cups)

Directions:

Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish.

Bake at 400°F. for 20 minutes or until the vegetable mixture is hot and bubbling.  Stir the vegetable mixture.  Sprinkle with the cheese and remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Nutrition Information:

Nutritional Values per Serving

Using Campbell’s® Condensed Cream of Mushroom Soup: : Calories 239, Total Fat 16g, Saturated Fat 7g, Cholesterol 20mg, Sodium 606mg, Total Carbohydrate 16g, Dietary Fiber 3g, Protein 6g, Vitamin A 35%DV, Vitamin C 49%DV, Calcium 15%DV, Iron 2%DV

Nutritional Values per Serving

Using Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup: : Calories 224, Total Fat 14g, Saturated Fat 6g, Cholesterol 19mg, Sodium 487mg, Total Carbohydrate 16g, Dietary Fiber 3g, Protein 6g, Vitamin A 35%DV, Vitamin C 49%DV, Calcium 16%DV, Iron 2%DV

ummm you are making me inpatient for thanksgiving STOP! lol jk,, that looks awesome!

let’s just call this payback for your bada$$ CHEAT THREAD, missy.

http://www.muscledog.com/forum/RECIPES_WOMEN/826/CHEAT_FOODS?page=1

i am thinking about making this cake
 

 
 
Carrot Cake
by elanas pantry
 
-3 cups blanched almond flour
-2 teaspoons celtic sea salt
-1 teaspoon baking soda
-1 tablespoon cinnamon
-1 teaspoon nutmeg
-5 eggs
-½ cup agave nectar
-¼ cup grapeseed oil
-3 cups carrots, grated
-1 cup raisins
-1 cup walnuts
 
Directions
 
1.In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg 
  
2.In a separate bowl, mix together eggs, agave and oil 
  
3.Stir carrots, raisins and walnuts into wet ingredients 
  
4.Stir wet ingredients into dry 
  
5.Place batter into 2 well greased, round 9 Inch cake pans 
  
6.Bake at 325° for 35 minutes 
  
7.Cool to room temperature and spread with coconut cream
frosting 
  
8.Serve
 

pressing “Like” button. 

My family throws down for thanksgiving. Its not just on thursday for us. Its usually a 3 or 4 day holiday. Wensday we usually do a rib eating contest. With me and my brother and some of my cousins. We also have corn and salad with it. Thursday we do turkey, ham, stuffing, corn, mashed potatoes, cranberry, pumkin pie, apple pie, salad, sweet potatoes, and a lot more. Thanksgiving is my favorite holiday by far. I cant wait tell its here.

mmmm… riiiibbbsss….. drool…

we do a pretty traditional thanksgiving with the usual staples - turkey, stuffing, potatoes, green bean casserole, sweet potatoes, ham, gravy, etc. most years my bro will deep fry a turkey to go with the regular baked turkey, although i’ve used my schlemmertopf to make a turkey one of the years. i’m just looking forward to the day of endless food, and some good football this year as well with the packers and lions. it’ll be great to see my family too since i haven’t been home since last christmas.

those are some great looking recipes girls, thanks for sharing! i may have to give them a try =)

Pete .. do you have any good stuffing recipes?
I am also thinking of some creative finger food apps?

i have made a couple pretty tasty stuffing recipes when i’ve been responsible for cooking Thanksgiving, but i don’t remember what i did with the recipes. 

one year i made a cornbread stuffing that had bell peppers, celery, onions and whatnot in it.

i’ve made whole grain bread stuffing recipes with the usual ingredients as well - onions, celery, cranberries, chicken stock, etc as well

unfortunately i don’t believe i wrote them down anywhere =(

and btw, that hash brown casserole looks gross… corn flakes? really?! 

the other casserole recipe looks really similar to the typical green bean casserole, but with some good veggie alternatives in it. Campbell’s Cream of Mushroom soup is pretty much the essential ingredient to any good casserole. 

The real questioned during thanksgiving is what arent you making because thanksgiving needs to be a feast!!!!!!

 
don’t be hating on my browns until you try them, pete…the corn flakes make for a bangin topping!  :)

 
PETE! alot of top chefs use corn flakes in there recipes.. i think its a great idea if it maintains its crunch..
 
well pete.. if you are going to hate why dont you share some of your AMAZING recipes then

agreed!  show us your amazing culinary genius recipes, mr bauman.  we can handle it.