As many of you saw, we hosted Thanksgiving last week in ole #HomeSweetSitton. A lot of you thought we were crazy because we got back from Vegas around 6 pm Wednesday night and had a house full of people Thursday morning. And you might be right ha! Either way, it was so much fun and we did it! I got quite a few questions about the holiday recipes we used, and while they were mainly classics, they were all fantastic! I decided to share all the links today in case you want to make any for Christmas + a few other of my holiday hosting tips.
Before we even landed back in Chattanooga, I placed an order with Shipt to have all the groceries we needed delivered that night. I knew if we were going to pull this off, I needed to do some prep for all my holiday recipes! Once they arrived, we started by boiling the eggs for the deviled eggs, made the deviled eggs, dicing all the sweet potatoes, making the macaroni and cheese (3/4 of the way done, I’ll explain more below) and double checking that we had everything we needed (we didn’t).
Waking up Thursday morning, the house was 75% clean, our recipes were started and RJ headed to the store ha! We forgot a couple of things on our order so he ran to grab a couple things. I think the hardest part of hosting is knowing when to cook what so that it’s warm and done in time for your meal. I’m going to share things in the order that we prepped them, but first here is a list of what we made for the meal: Baked Mac n Cheese, Sweet Potato Casserole, Mashed Potatoes, Deviled Eggs, Cranberry Sauce, Broccoli Cheese Rice Casserole, Pumpkin Pie Bar, Mimosas, Drinks and Serving utensils.
Classic Deviled Eggs– We used 3 dozen eggs because our family loves deviled eggs! We made these the night before and stashed them in the fridge after RJ taste-tested a couple of course! I stuck to the recipe, but I did triple it to accommodate the change in servings.
Macaroni and Cheese – My sister gets so mad whenever she isn’t around when I make mac n cheese, she said I do it best! I’ve made it with my own recipe before but with the time crunch and RJ’s whole family coming over, I wanted to make sure I got it right. I used this recipe with a few tweaks and it turned out great! I did make it the night before, with the exception of baking it in the oven. The next day, I topped with shredded cheese and baked on 350* until bubbly and warm throughout. I also added all the cheese mixture the original recipe calls for in the sauce and had to add a little extra for the topping. This would also be delicious made day of and served without baking.
Slow Cooker Sweet Potato Casserole– This is my favorite recipe to use and I get so many compliments everytime I make it! I do however tweak it a tad. To prep- I dice sweet potatoes (the night before if possible) and then continue to follow the recipe. The only change I make is using an immersion blender to puree the potatoes in the crockpot before topping with the marshmallows and pecans. Even if you don’t do this, it will still be delicious we just prefer fluffy potatoes! Although I dice the sweet potatoes the night before, I cook it all the morning of the event.
Broccoli Cheese Rice Casserole – My personal holiday favorite and not just because it’s so easy to make! I made it the day of, but you could easily combine everything but the milk and soup the night before then just bake the next day. We left out the onions but that’s only because we hate onions.
I cheated a little and did instant Mashed Potatoes and canned Cranberry Sauce, but they were still good!
In addition, we also made my Pumpkin Pie Fluff Bar and Apple Cider Mimosas and then set everything up to go! We had so much fun, it was the perfect first holiday in our home. We will be in Memphis for Christmas, so I probably won’t cook anything just help my Mom and Melmama with whatever they’re making. Any good suggestions or holiday recipes you love? I was looking at my favorite Snickerdoodle Recipe last night and decided to make some this weekend! XO