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Food & Drink


The Favorites – Thanksgiving Edition

Nov 16, 2020, 20:21 PM
Post _ author:
Becki Ashby, CRS
Nov 10, 2020, 00:00 AM

Thanksgiving Day is almost here, the Feast of all Feasts, and I love to cook! On any given day it’s creative play time that takes me out of my office, puts me on my feet, and immerses my mind into another very important part of my world… eating good food!

So, the time has come once again for us to pull out our favorite recipes for our traditional dishes and head out to the grocery store! Maybe you’re new to this whole cooking thing and don’t have any favorites yet, or maybe you do, and you’d like to mix things up a bit. I like a mixture of both. In putting together my menu, I like to go for the “wow factor” on a few of the dishes, going above and beyond some of the more basic recipes. You may be in the same boat (for fun let’s call it the Mayflower!) If so, here are a couple of real crowd pleasures I’ve picked up over the years. Of course, I will give a nod to those who have given them to me!

MOM/SUE’S SOUR CREAM AND CHIVE POTATOES: Boy, oh boy, is this an easy one. You can even make it the night before and bake as it gets closer to the Turkey Kick-Off. And don’t be turned off by the instant potatoes… no one will have a clue. (Nutrition content not provided since hey, this is just for one day!)


  • 4 C water
  • 1 C milk
  • 1 stick of margarine
  • 1 tsp. salt
  • 4 C instant potatoes
  • 8 oz. softened cream cheese
  • 1 C sour cream
  • 4 T dried chives
  • 1 tsp. garlic powder
  • Grated cheddar cheese


  • Boil 4 C. water, 1 C. milk, 1 margarine stick, 1 tsp. salt.
  • Remove from heat and add 4 C. instant potatoes, 8 oz. softened cream cheese, 1 C. sour cream, 4 T dried chives, 1 tsp. garlic powder.
  • Blend well and spread into 9x13 casserole dish.
  • Top with grated cheddar cheese to your liking.
  • Bake at 350˚ for 30-35 min.

GUMBO/PAUL’S NEW ORLEANS SWEET POTATOES: Oooooo-weeeee, are these good! In fact they could almost be a dessert. And don’t worry about the booze… it all cooks off but still gives it that little something extra and total wow factor!


  • 4 large sweet potatoes
  • ½ C. sugar
  • ½ tsp. salt
  • ½ C. melted butter
  • 2 eggs (optional)
  • 1½ tsp. vanilla
  • Pinch of nutmeg
  • Bourbon or whiskey
  • 1 C. brown sugar
  • ½ C. flour
  • ½ tsp. cinnamon
  • ½ C. soft butter
  • 1 C. chopped pecans (optional)


  • Peel, cube, and boil 4 large sweet potatoes. Boil until soft, drain.
  • Mash with: ½ C. sugar, ½ tsp. salt, ½ C. melted butter, 2 eggs (or omit for allergies), 1½ tsp. vanilla, a pinch of nutmeg, and Bourbon to taste ( I use a jigger of whatever bourbon or whiskey is in the cabinet… Jack, Crown, Seagrams… choose your preference!)
  • Pour into 9x13 casserole dish and top with a crumbled mixture of: 1 C. brown sugar, ½ C. flour, ½ tsp. cinnamon, ½ C. soft butter, 1 C. chopped pecans (or omit for allergies or non-nut-lovers.)
  • Bake at 350˚ for 45 min.

I want you to have fun with preparing these and enjoying the Yum’s and Oh My’s! But most importantly, enjoy the day, your friends, family, and all for which you have to be Thankful! Until next time, with a new Favorite to share!!!


Thanksgiving Day is almost here, the Feast of all Feasts, and I love to cook! 
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