Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

What About The Sides?

Written by Patti on November 19th, 2011

Good Morning Darlings!

All kinds of emails show up in my inbox everyday. It’s sometimes hard to decipher what might be cool and what I might want to share with you.

A press release touting a cookbook called Potluck Heaven came along and I took notice. They were sweet enough to share some of the recipes, too!

Here are a few of the offerings! First up is Loraine from Sinking Spring, Pennsylvania. Do you think the spring is really sinking? That would be sad.

Honey Maple Sweet Potatoes
from Loraine Kratz, Sinking Spring, PA

Makes 6-8 servings
Prep. Time: 30 minutes
Baking Time: 50 minutes

6-8 medium sweet potatoes
½ cup honey
½ cup maple syrup
½ cup milk
4 Tbsp. butter

1. Cook sweet potatoes in a pot with water to cover. Test with a fork and remove from heat when they are becoming soft. Do not overcook.
2. Run cold water over the sweet potatoes. Peal them.
3. Place the honey, maple syrup, milk and butter in a pan and bring to a boil for about 30 seconds.
4. Place sweet potatoes in a 9’ square pan. Pour the sauce over them.
5. Bake at 350° for 30 minutes.

What’s the problem with Stuffing Balls? I would eat them all and save you none. Oops. Sorry! They just jumped in my mouth.

Stuffing Balls
from Joan Brown, Warriors Mark, PA

Makes 6-8 servings
Prep. Time: 15 minutes
Baking Time: 20-25 minutes

1 loaf stale bread
3 ribs celery, diced
1 medium, or small, onion diced
2 eggs, beaten
10 ¾ oz. can cream of mushroom, or cream of chicken soup, divided

1. Tear bread in small pieces and place in large mixing bowl.
2. Add celery, onion, eggs and half of soup. Mix together well.
3. Form into balls, each 1/3 cup in size. If too dry to hold together, add boiling water, 1-2 Tbsp. at a time to all of bread mixture.
4. Place balls in greased 9 x 13 baking pan.
5. Pour remaining soup over top.
6. Bake at 350° for 20-25 minutes.

1. Use an ice cream scoop to make evenly sized balls.
2. After forming the balls, you can cover and refrigerate them until you’re ready to bake them. Add about 10 minutes to the baking time. You can make them on Saturday to bake for Sunday noon dinner.

Hello! White Chip Pumpkin Cookies! You had me at chip, Joanna!

White Chip Pumpkin Cookies
Joanna Harrison, Lafayette, CO

Make 4-5 dozen
Prep. Time: 15 minutes
Baking Time: 11-14 minutes

2 sticks (1 cup) butter
½ cup brown sugar
½ cup sugar
1 egg
2 tsp. vanilla
1 cup pumpkin
2 cups flour
1 tsp. cardamom
2 tsp. cinnamon
1 tsp. baking soda
2 cups white chocolate chips
½ cup chopped nuts, optional

1. Using a mixer, cream together butter, sugar, egg, and vanilla in a large pumpkin mixing bowl. Beat in pumpkin.
2. Separately, stir together flour, cardamom, cinnamon, and baking soda.
3. Stir flour mixture into butter mixture. Stir in chocolate chips and optional nuts.
4. Drop by spoonfuls onto greased cookie sheet.
5. Bake at 350 degrees for 11-14 minutes. Remove cookies to a wire rack to cool completely.

For all the other OMG-how-did-I-ever-live-without-that recipes, order the book!

xoxo, Patti

Today blogging to Hank Williams – Hey Good Lookin’


2 Comments so far ↓

  1. Lisa says:

    I don’t care all that much about the turkey — it’s all about the sides!

  2. Patti says:


    Once you eat Eric’s grilled turkey, you might feel differently!