Cooking with Kate: Full of Thanks

Thanksgiving has always been my favorite holiday. Many in my family love to cook and we always have delicious food, but more importantly, my family has a tradition we call, “Share Time.” One by one, from the youngest to the oldest, we share what we are thankful for and then encourage another member of our family to do the same. It’s a sweet time for our family to be together and remember what has happened over the year. I hope you have time, as you make your Thanksgiving plans, to gather around a table with your family and friends and share why you are thankful this year. If you're looking for tried and true traditional Thanksgiving dish, I'd love to share my family's favorites. Many blessings for a Happy Thanksgiving!

Aunt Sandra's Homemade Yeast Rolls

  • 3 ½ teaspoons rapid rise yeast (1 ½ pkgs)
  • 1 ½ teaspoons salt
  • ½ cup sugar
  • 2 cups hot tap water – not boiling, but hot to the touch
  • ½ cup butter-flavored Crisco, melted
  • 5 cups all-purpose flour
  • 1 stick butter, melted

In a large bowl (or using an electric mixer with a dough hook) mix hot water, sugar, and salt. Add yeast and melted shortening. Slowly add the flour and mix until dough begins to form. Work the remaining flour into the dough with your hands (or with the mixer on low speed). Knead dough until smooth and elastic. Place dough in a large bowl and cover with a clean dish cloth. Let the dough rise until doubled in size (about an hour) in a warm area of your kitchen. Punch down the dough and knead for five minutes. Prepare 2 rimmed cookie sheets by adding 4 tablespoons of melted butter to each. Tilt the sheets in all directions to coat the bottoms with the butter. Pinch off pieces of dough and shape into rolls. Lay the rolls on the buttered sheets, turning them over so that they're coated with butter on both sides. Let rolls rise another 30-45 minutes. Bake at 350°F for 20 minutes or until brown. Enjoy immediately.

Cheesy Broccoli Casserole

(A slightly different take on the traditional green bean casserole)

  • 2 (16 oz) bags frozen broccoli florets, thawed
  • 1 (10.75 oz) can cream of mushroom soup
  • 1 (8 oz) carton sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 (6 oz) can French fried onions, divided

Preheat oven to350°F. Mix thawed broccoli, mushroom soup, sour cream, 1 ½ cups cheese, and 1 cup fried onions in a large bowl. Spread in a baking dish that has been sprayed with non-stick spray. Cover with foil and bake at 350°F for 30 minutes. Stir well and continuing baking for another 30 minutes. Remove from oven and uncover. Sprinkle with additional cheese and fried onions. Bake uncovered for another 10 minutes until onions are crisp and cheese is melted. Serve immediately.