Thanksgiving is coming ~ and company too

Kraft's Food &Family arrived today and I must say, I love this little magazine. I've selected
some really good recipes to try before the Thanksgiving crowd arrives.  Joe and Glenda, Pam and George are arriving the day before, spending the night, so we can all cook together...well, the ladies will cook.  I can't say that much for the guys. George is a good help in the kitchen and he is my carver man.  He's the best!

We prepare two of these, one to eat here, and one to cut up so all the guests have turkey and dressing to take home after  turkey day.

This dish I am going to prepare for the over night guests' lunch or dinner or when they arrive.  It is slow-cooker pork cassoulet.  Now the French version is a long slow onerous dish to prepare.  This, however, is easy and tasty without all the fuss.

What you need:
1 lb. boneless pork shoulder cut into chunks
1/2 lb. Italian sausage, crumbled (I'm using zesty Bob Evan)
1 can diced tomatoes, drained
1 large onion, chopped
2 stalks celery, sliced
2 Tbsp. tomato paste
4 cloves of garlic, minced
2 tsp. dried herbs ( fresh herbs of your choice--I use more and I put in stalk and all) Then at the end, just fish out the stems.
2 can Northern beans, rinsed (I may soak dried Northern  beans the night before and cook them with the pork.) Depends if you are in a hurry.
4 slices bacon
1/4 c. grated Parmesan cheese
Make it: combine all ingredients except beans, bacon and cheese in slow cooker; cover with lid. Cook low 7-8 hours or high 3-4 hours
add beans to ingredients (unless you've used soaked dried beans) and cook, covered on high 15 min. Cook the bacon crisp
crumble bacon; sprinkle over ingredients in slow cooker along with the cheese and serve.

You know I have trouble with pies and Pam is the pie baker now.  But, I will try to surprise them with this banana pie for a sweet ending.

 

bourbon caramel-banana cream pie

   what you need:

Bake a ready to use refrigerated pie crust
Melt 1/4 cup butter, add 3/4 cup packed brown sugar, stir 3 min.Remove from heat and stir in 3 tablespoons bourbon--I may slip and add a bit more

Beat 1 package of Jell-O flavored instant vanilla pudding with 1 cup of milk then whisk in 3/4 cup of sour cream

Slice bananas placing a single layer on the bottom of  baked crust; pour Bourbon caramel sauce over bananas; spoon pudding mixture over sauce; top with Cook Whip; refrigerate 1 hour

I think even I can manage this.

Cheesy baked ham roll-ups
This looks like a quick dinner treat or maybe even breakfast, since it has to wait in the frig over night.

                                              
                                               
  what you need

24 slices white bread, crust removed, flattened with a rolling pin
1 pkg. deli honey ham
12 eggs
1 cup milk
1/2 tsp. black pepper
1 pkg Kraft Mexican shredded four cheese with a touch of Philadelphia
2 sliced tomatoes

to make it

Top flattened bread slices with ham; roll up. Place, seam-sides down, in a 13x9 inch baking dish sprayed with cooking spray
Whisk eggs, milk, salt-pepper and fresh herbs; pour over roll-ups. Refrigerate overnight.

Heat oven to 350, top casserole with cheese and tomatoes, bake 45 min. or until center is set.

Remember the plucket bread that I raved about from Marie in My English Kitchen?  Well here it is again only with a twist.

                                          
  cheesy bread pulls
1 round loaf of sourdough bread (1 pound)
1 pkg. Kraft Colby Jack cheese slices with a touch of Philadelphia
6 slices cooked bacon, crumbled
1/4 cup butter, melted
2 tbsp. Kraft Zesty Italian dressing
1 green onion, thinly sliced
2 cloves minced garlic

Heat oven to 350
Use serrated knife to make diamond vertical cuts, 1 inch a part in the top of the bread loaf--don't cut all the way through
Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
Mix remaining ingredients and drizzle over bread, then wrap bread in foil and place on a baking sheet. Base 15 minutes or until heated through and bake unwrapped for 15 more minutes.

This bacon-cheddar corn pudding is for Thanksgiving!

   What you need:

2 eggs, beaten
1 can (15ounce) cream-style corn
1 can (11 oz.) corn with red and green bell peppers, drained
1 pkg. corn muffin mix
1/2 cup Kraft classic Ranch Dressing
1 pkg. Kraft shredded cheddar cheese, divided
4 green onions, sliced
4 slices cooked bacon, crumbled

Make it:
Heat oven to 375
Mix first 5 ingredients until well blended; stir in 1/2 cup cheese, pour into 2-qt. casserole sprayed wit cooking spray.
Bake 40 minutes. Meanwhile, combine remaining cheese, onions and bacon.  Top casserole with cheese mixture; bake 15 more minutes or until lightly browned.
I may have to double this because of the crowd. We are expecting around 30 people.