This Thanksgiving Countdown posts two yummy sides: Susan Kimball’s Corn Casserole and Audrey Langlois’ Sugared Pecans! We hope you’re inspired to share these with your family.
Audrey Langlois, Nexstar event planner extraordinaire, is very thankful for her talents in school and for the opportunity to do work that she loves to do. Here’s her favorite Thanksgiving recipe:
1 pound pecan halves
1 egg white
1 teaspoon cold water
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
Preheat the oven to 250° F. Beat egg white with water until fluffy. Fold pecans into egg whites until well coated.
Mix cinnamon, sugar and salt. Fold coated pecans into sugar mix. Bake on a cookie sheet for one hour and serve (warm is best / cold is o.k.)
Servings: Makes 1 pound of pecans
Marketing Coach, Susan Kimball shares her favorite corn casserole:
1 can creamed corn
1 can whole kernel corn (drained)
1/2 cup butter (melted)
8 oz. sour cream
1 box Jiffy corn bread mix
1. Mix all ingredients together in large bowl.
2. Bake in 9 x 13 buttered pan at 350 degrees F for 45 minutes.