Growing up in Minnesota, Wild Rice Soup has always been a staple. From going to the Dayton’s Holidazzle Parade at Christmas-time and having a bowl of Wild Rice Soup with popovers at the Oak Grill downtown, to buying it pre-made at our nearby Lunds & Byerlys, I love this stuff!
I've had my fair share of Wild Rice Soup over the years, and the fact that Byerly's shares their recipe for this classic soup is absolutely amazing! This rich and silky soup originated in the early 1980's in Minnesota Byerlys' deli. It was originally produced in small batches and packaged in mason jars, and then served in Byerlys' restaurants and the Daytons' Oak Grill. If you're looking for something warm and cozy to serve your family, this is absolutely and without a doubt the best Wild Rice Soup recipe in the world!
Grandma VandenPlas made these wonderful gingerbread cookies every Thanksgiving when our kids were little.
These cut-out cookies are thick, chewy and the molasses and ginger flavor is fabulous! If you don't have time for fancy decorating, we have also frosted these with a simple white glaze. Plan on hiding your decorated stash in order to save until the big day - these go FAST with sneaky and hungry little fingers around!
These are a delicious family tradition - and I am honored that she gave us the family "turkey" cookie cutter to carry on the tradition!
For as long as I can remember, the one thing that always drives the cook crazy on Thanksgiving is the gravy. It's always a last minute thing to cook, and Lord knows there is always a gravy critic in the group!
With so many other things happening at the same time - carving the bird, mashing the potatoes, warming the rolls, and just making sure that everything else is timed perfectly - it's the last thing in the world you want to be worrying about! Not enough turkey drippings, too thick, too thin, too salty - you get the idea!
And then this was born, and it was a miracle!
These is one of our favorite Buca knock-off recipes! Tender rigatoni noodles are covered with a delectable creamy marinara parmesan sauce.
I know some of you don't care for peas, which you can leave out if you'd like. But for my group, peas are in!
This is a great dish to make with leftover roasted chicken, and the creamy marinara sauce is so easy to put together and tastes so fresh.
If you're in a hurry, you can use shredded rotisserie chicken and your favorite marinara sauce. For a little something special, you can also add a splash of vodka to the creamy sauce - it adds a nice extra layer of flavor that will keep your guests guessing - AFTER they have plowed thru everything in the casserole dish and begged for seconds!
This is one of those interesting menu items...is it a bread? A vegetable? A side dish? Serve it with chili, or with a chicken or roast turkey dinner? Or should we simply drizzle it with warm maple syrup and call it "Johnny Cake", served with sausage for a hearty breakfast?
No matter what you want to call it, this is a family-favorite recipe! This bakes up easily to serve with any oven meal - you can adjust the cooking time to match your baking temp. This can also be made ahead of time and reheated when you are ready to serve. You can also bake this in muffin pans for individual servings.
The sweet corn (I usually use either sweet niblets or white shoepeg corn) adds wonderful texture, flavor and moisture to the corn bread. Whipping the eggs up ahead of time before adding it to the other ingredients makes it fluffy. I've tried to use other cornbread mixes, but always have the best of luck with the Jiffy Cornbread mix.
This is also fabulous to bake up for camping trips - a hearty and flavorful addition to breakfast or dinner that bakes up easily in a cast iron skillet.
Hope that you enjoy as much as we do!
I'm Mama V and I am so happy you stopped by to visit! This is the place to find family favorite and kitchen-tested quality recipes, along with photographs and tips to give you the confidence to cook and bake from scratch.
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