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  • Writer's pictureMary Ann

Prepare for Thanksgiving with These Five Festive Recipes From Your Favorite Musicians


5 large potatoes

1 lb. thick-cut bacon

½ lb. ham steak

½ cup flour

2 sticks butter

1 large onion

1 pint half and half


Garlic powder and salt and pepper for seasoning

Peel, slice, rinse, and drain potatoes and layer about ¼ of potatoes in a large casserole dish. Cut ham into ½-inch cubes and sprinkle on top of potato layer. Repeat alternating potatoes and ham. Add pieces of one stick butter. Then on top, lay 4 to 5 slices of bacon.

For the sauce:

Fry 5 slices of bacon in pan. Remove cooked bacon and add diced onion, sautéing until lightly brown. Transfer bacon grease to a large saucepan. Add remaining stick of butter and sautéed diced onion. Add half of the flour, stirring into a thick paste. Add half of the half and half, whisking out all the lumps. Add rest of flour, sprinkling lightly to avoid lumps and add rest of half and half. Allow sauce to thicken to the consistency of gravy, stirring constantly. Add enough milk to lighten sauce and season with garlic powder and salt and pepper to taste.

Pour over potatoes and bake covered at 350°F for about 90 minutes, then uncover and broil the top for 5 minutes, until brown.


"These are the best candied yams I’ve ever had. My grandpa used to make them for me all the time. I knew no one could make them quite like him, but we try. And everyone always goes back for seconds."

6 extra large sweet potatoes

3 cups of boiling water

3 cups sugar

3 to 4 Tbsp. vanilla extract

3 Tbsp. lemon flavor

3 sticks butter

Cut and dice sweet potatoes, set aside. In a large pot, boil 3 cups of water. Add potatoes, sugar, vanilla extract, lemon flavor, butter. Simmer until potatoes are to the texture of liking (ideal time 45 minutes)

Serves: 8

2 Chainz's - Garlic Mashed Potatoes


-2 to 3 pounds Yukon gold potatoes (half peeled, half unpeeled) -1/4 stick unsalted butter -1/3 pint heavy cream-3 tablespoons minced garlic-3 tablespoons sour cream -Handful of chopped parsley -Kosher salt, black pepper, garlic powder


1) If wearing a four-finger ring, carefully place it on a side table before starting to cook

2) Cut potatoes into quarters, add butter with the mixture

3) Place potatoes in a pot of salted, cold water and bring to a boil

4) Let potatoes boil vigorously until they are fork-tender

5) While potatoes are boiling, pour heavy cream, minced garlic, salt and pepper into small gold sauce pot, add butter with the mixture, and bring mixture to a boil

6) Strain potatoes through golden colander, and place in a separate golden bowl

7) Once this is done, play "Feds Watching" and celebrate the good times you had this year

8) Once done with that, add sour cream and half of the chopped parsley to the potatoes

9) Slowly add the heated cream mixture to the potatoes while whisking, creating a creamy, smooth consistency

10) Adjust flavor with salt, pepper and/or garlic powder

11) Serve in golden bowl and garnish with remaining parsley

Beyoncé’s - Cajun Green Bean Stir Fry


4 slices bacon, finely chopped

1 medium onion, chopped

2 cloves garlic, minced

2 pounds green beans, trimmed and sliced in half (8 cups)

¾ pound baby potatoes, lightly steamed and halved

1 tablespoon seasoning salt

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

¼ cup water

Directions: In a very large skillet or wok, fry bacon until crisp, 3 to 4 minutes. Add onion and garlic and cook, stirring, until browned, an additional 4 to 5 minutes.

Add green beans, potatoes, seasonings and water and cook, stirring constantly, until beans are just cooked through and tender-crisp, 4 to 5 minutes.

Taylor Swift's - Pumpkin Spice Cookies with Cream Cheese Frosting

Cook Time: 10 mins | Serves: Approximately 3 dozen


For the cookies:

1 cup sugar

2 sticks unsalted butter, softened

2 tablespoons Maple syrup

2 eggs

1 cup canned pumpkin

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

Pinch ground cloves

2 1/2 cups flour

2 teaspoons baking powder

Pinch of salt

For the frosting:

2 (8-ounce) packages cream cheese

1 cup confectioners sugar

1/4 cup milk

1 tablespoon vanilla extract

Zest of one lemon

For Garnish:

Whole pecans


Preheat the oven to 350 degrees F.

In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.

For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

Recipe courtesy of Copyright © 2004 Television Food Network, G.P., All Rights Reserved


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