Welcome back to Sister Circle Live. I can already smell the sweet potato past cooking. It is not countdown to Thanksgiving and of course I'm very excited because we have my favorite man. He is my favorite man. Oh and he has a severe chef too. He's fat neatly. I'm making like a million dollars. How are you? Great. I'm great. You know this is my time of year, girl. This thing is. It's your tad the shot. It is. Pat, what are we making today? So you know every Thanksgiving it's always the turkey, the dress, macaroni, cheese. It is. And I each year I try to do something a little different. So this is a new recipe and it's actually a green bean casserole. Oh you know I like a casserole because it's good for the family. You can serve it family style. So I love that. Also you know like if you're popluck and somebody's bringing a dish this is a great dish to do because you can actually make the casserole before you bake it the night before. So you got everything I'll put together. Exactly. And then just pop it in the oven for about 20 minutes and then you out the door with it. So what's all in it? I see some onions here. You know girl I got to turn it up a notch. So first of all we're sauteing onions and mushrooms. Fresh mushrooms. It smells so good. You know why it smells good. All right. It's fat and nearly done. No, I was just about to say that. Okay. But one of the things that I did was I rendered the fat off of this bacon as opposed to just vegetable oil or olive oil and then so I'm using the I hate to say bacon fat. What else I like? But that's what it is. Well bacon oil. And I'm going to use the yeah oil and I'm going to use the bacon later. So we're going to saute these. All right. Then the green beans I did earlier. Okay. And I just didn't boil those in water. I boil those in chicken stock. See I'm telling you something about a chicken broth. Right. It brings flavor to everything. Right. It really does. In fact I don't use water. I don't either. Especially on vegetables. Not at all. Not at all. So I did that earlier and you don't have to cook the green beans long quad because we're going to bake them. So we still want the crisp. Right. So I only did it for maybe 10 minutes. I only built a bottom for about 10 minutes. All right. So I put a little salt and pepper. It always whatever I saw to invest in was a little salt and pepper. So now the vegetables are soft. Okay. They're translucent. Loosen. Uh-huh. And we got to add our ingredients. So it's time to get to work. Sweet. Okay. I'm ready. I'm ready. Baby. Let's start with I got a cream of mushroom. Let's dump that right on in here. Okay. It comes in. It goes. Uh-huh. Just put the whole thing in. Like that. Look at that. Yeah. I like to look cream mushroom. It makes everything good. Why would you don't for Thanksgiving? Well I might come over to you. Come on. And we'll come over here. We'll have them in a big shindig. Come on. You know like a shindig. We started out and then I've got some fried, um, fridge, fried onions. Yes. Do you want to go to the dump those in? Alright. We'll do that. So, um, I'm supposed to be a light, uh, it's supposed to be a light Thanksgiving in my house. Who are you coming over to? Well my mother's in town. Yeah. Yeah. My mother's here. Hey, mommy. Hi. She and she been cooking already. I'm like, what you cooking all this food for? How all the people coming? You're so sweet. I know all the people coming in my house this year. I said every year like we're not having a lot of people. So the green beans are going in there. Yeah. The people coming over here. But they coming. And I'm a folder. So we got kind of a paper. I'm going to put that on in there. Uh-huh. I got to ask you a question. I want to know what do you think before it? Life has happened this year. Oh good gracious of life. There's been so many blessings. But tell me one thing. Garlic and uh, peppercorn. You're thankful for garlic and peppercorn. My God. I gotta keep this going. You know, go folks back down. Let's go sell some. Let's go sell some. Let's go sell some. You know folks, we throw in that card and stuff. You know, I like to have my stuff ready before. You know, cause they they they they they. I look out the corner by eye. I see them over there. But uh, I you know what the old I get the more thankful I am for just about everything. Yeah. I mean, but family. Yes. Um, good health. Yes. And and it's the simple things. Quite let's go. Let all the other stuff. All right. So now we got this. See, I looks, it's all mixed. We're going to spray our pan with a little oil. Uh-huh. And then we're going to just toss this in here. And then you put that in the oven and you make it at what? We're going to bake it at 350 degrees for about 20 minutes. Uh-huh. And then you go. And then the last 10 minutes, what we're going to do, the last 10 minutes, sweetie, we put some cheese on it. So this is going in the oven just like that. Mm-hmm. Just like that. Goes in the oven, quail. We put cheese on it the last 10 minutes. It comes out. It looks like that. I can't call my sister's. We top it with bacon. Oh my god. Yeah. He's a bacon all over the. We top it with bacon. Just a hey, pretty lady. Pretty lady. Pretty lady. So. Oh, that's how we're going to do it. Let's show it to you. All right. Here. Thank you. I know. Right? And you've got to get a little little bit of bacon on here. Okay. I'll just eat. Here. And the jar gets you for. See it. I'm trying to have no bacon. You should have been the first low key, but I don't know. You know, I didn't want to go. No. Do you ain't heard of it? Yeah. I love it. And it goes just like that. Mm-hmm. And that's some super something. And Padneyly always love coming to the circle because you have some pretty girls. I know. I'm going to tell you. I'll have you make green beans. Take those long. Yeah. I know. I'll put that. I'll put that Padneyly. Love on it. You know what? Taking a whole lot. You just got to cook with a little smile and be careful. Okay. You're just better than I. I like you put the crunchies inside. I'm going to put them on top. Why did you put it inside? I'm welcome inside. So you got crunched throughout because I had the bacon on top. That's going to be the crunch. It's so good. Let me tell you something. This is so amazing. I mean, because we always love you so much coming down. I'm telling you coming down to the circle because you're bringing something special. Yeah, you do. I don't know what recipe. Y'all are some special ladies. What else is on your menu? You know what? You got collagrains. I got a stuffing. I made do one of these because the girls and everybody's watching. So when they come over to me, like, what am I there? What you cook? You're always cooking good old TV. Right. But you don't bring it home. So delicious. And I do a sweet potato souffle. I haven't decided yet whether or not I'm going to smoke the turkey. The weather's nice and up that I might just fall the grill. Are you a prayling just sweet potatoes? Yeah, girl. Can you bring some of it? Just a marshmallow? Yes, ma'am. A prayerling is that what was that? Oh my god. You swirled it. Listen, thank you. I'm so thankful. You guys have a beautiful thank you. Thank you. We love you. We love you. We love you. Listen, we want you guys to have a happy Thanksgiving. We really do. And up next we want to hear from you and what the people say. I'm telling you this casserole is amazing. The people say that the casserole is delicious. That's what the people say. This is yummy.