CMT Blog: Archive

For Thanksgiving this year, every recipe I prepared came from Trisha Yearwood's cookbook, Georgia Cooking in an Oklahoma Kitchen. It's an indispensable resource for the holidays because the food is so hearty and comforting. My favorite dish was the sweet potato soufflé, which I served with a vegetarian version of breakfast sausage casserole and lemon blueberry bread on Friday morning. I prefer easy meals when company's coming, and these were a snap.

Over the long weekend I also baked sour cream coffee cake, blueberry muffins, pecan pie, old-fashioned cornbread stuffing, a few biscuits (which I need to try again) and the ribbon meatloaf. Her sister Beth's recipe for cranberry salad takes a while since there's gelatin involved, but it's worth the effort - Cool Whip and cream cheese! The cookbook features a bunch of recipes for cakes and cookies, too, but I'm saving those for closer to Christmas.