Friday, November 23, 2012

Thanksgiving and Shredded Brussels Sprouts

It's been a fun Thanksgiving weekend so far.  We went to Oklahoma to celebrate with the family.  Wednesday night, Caroline and my great-niece Kiley made cookies.

And here's Kiley's sister Kendall.  She's learning to walk, but she doesn't walk, she runs! 

Thursday morning we had fun prepping food and watching the Macy's parade.  We ate at noon and all of the food was delicious as usual.

Caroline and my great-nephews Samuel and Easton

My sister's pecan pie


Okay, so we like pie...

Mom's dressing.  It's the best.
My sister asked me to make salad and Brussels sprouts.  I made a warm bacon dressing spinach salad.

 For the Brussels sprouts, Mike found a recipe on that he thought might go over better than the regular little cabbage heads.  So I made Shredded Brussels Sprouts.  I modified it just a tad because the original recipe called for pine nuts and I didn't have any.  They were actually very tasty! 

Shredded Brussels Sprouts

1/2 pound sliced bacon
1/4 cup butter
2 pounds Brussels sprouts, shredded ( I used the slicing attachment on my food processor for this)
3 green onions, minced
1/2 tsp seasoning salt
1/2 tsp salt
1/2 tsp black pepper

Cook bacon until crisp, drain, and reserve 2 tbls grease, crumble, and set aside.

Melt butter in the pan with the bacon grease over medium heat.  Add the Brussels sprouts and green onions to the pan, season with the salts and pepper.  Cook over medium heat until the sprouts are wilted, about 10 - 15 minutes.  Stir in crumbled bacon right before serving.


  1. I tried sprouts recently but they made all our towels smell totally rank! Onions usually do it too. Boyfriend has put a moratorium on cooking either :(

    1. Ha! I didn't notice a smell from the sprouts. Probably too many other Thanksgiving cooking smells going on to cover it up. One of my favorite smells is cooked onion and garlic. I'm weird. :)