I have the Tofu Turkey done, but wanted a good tasting gravy for mashed taters to make. It does not have to be vegan - I don't mind making it with butter, but no animal drippings in it please!I need a vegetarian gravy recipe for Thanksgiving - but one that someone has tried before!?
I like Campbells Mushroom Gravy. Its really good. =) I just had it. Its vegan, i don't know any gravy that is just vegetarian. Its one of those accidentally vegan things. I found it where they sell all the other gravy at my supermarket.
Campbells Mushroom Gravy: water, mushrooms, wheat, flour, modified food starch, contains less than 2% of: vegetable oil(corn, cottonseed, canola and/or soybean), salt, yeast extract, monosodium, glutamate, hydrolyzed soy protein and wheat gluten, caramel color, spice extract, dehydrated garlic.
I love it. Hope I helped. Good Luck.
P.s. Only campbells mushroom gravy is vegetarian and vegan friendly, not any other brand of mushroom gravy.I need a vegetarian gravy recipe for Thanksgiving - but one that someone has tried before!?
This is how I make veg*n gravy when I make it.
1. Heat a frying pan with a tablespoon or two of oil. Feel free to be slightly more liberal with the heat than usual.
2. Toss in a finely chopped onion. The onion will be the basis of your brownings.
3. Toss in also, if you like, one fairly large and finely chopped field mushroom, or the equivalent (maybe 3) smaller field mushrooms. Mushrooms are not called “meat for vegetarians” for nothing - they are rich and dark and fulsome in flavour. You don’t need them in a veg*n gravy, but they really do add depth, flavour, and colour.
4. When these are all nicely browned in the pan, throw in maybe a tablespoon of flour. Sprinkle it over for ease of combining. Naturally I use gluten-free flour, but wheat flour or cornflour are also fine.
5. Stir this around over a good strong heat until it’s all a bit cooked and brown. The flour needs to be a bit brown in colour for best results.
6. Add water or stock. I used a cup and a half of water this evening, with a Massel stock cube and half a teaspoon or so of “Our Mate” (which is a GF version of Marmite). If you’re using meat brownings, water is usually enough. For vegie gravies, I really recommend stock, or at least a good teaspoon of a (preferably salt reduced, but beggars can’t be choosers) yeast extract like Vegmite/Marmite/Promite (correct me if any of these aren’t veg*n). These add to both the colour and the flavour, but if the gravy is to accompany something very light in flavour water might be enough for the flavour to complement.
6. Keep stirring, even if half-heartedly, until it thickens. It will thicken. All sauces made from flour and liquid spend a certain amount of time pretending not to thicken, then suddenly surprise you with their sauce-fu. Decide how much you like the viscosity of this gravy when it’s thickened either as much as you’d like or as much as you think it’s going to, and alter the amount of flour you use next time. Remember that gravies thicken as they cool, so a fairly runny gravy when hot can become a reasonably thick gravy when cooled. Trial and error - it’s half the fun!
Thursday, December 24, 2009
Looking for thanksgiving themed baby shower recipes?
I am hosting a baby shower in mid november and it's thanksgiving themed. The cake, decorations and games are done. I'm just looking for some cute appetizer ideas. I found some great ones with brie and Grier BUT the mom to be can't eat those exotic cheeses. Any good ideas?Looking for thanksgiving themed baby shower recipes?
pumpkin or squash soup
foccaccia bread
chicken skewers with yellow peppers %26amp; baby tomatoes
ham %26amp; cheese quicheLooking for thanksgiving themed baby shower recipes?
Same for me. I'm due Feb and my baby shower is early December. A menu has been hell to put together, but for app you could have Stuffed Mushrooms, Quiche, Turkey Pinwheels and sparkling cider for the mom to be. Good Luck!
pumpkin or squash soup
foccaccia bread
chicken skewers with yellow peppers %26amp; baby tomatoes
ham %26amp; cheese quicheLooking for thanksgiving themed baby shower recipes?
Same for me. I'm due Feb and my baby shower is early December. A menu has been hell to put together, but for app you could have Stuffed Mushrooms, Quiche, Turkey Pinwheels and sparkling cider for the mom to be. Good Luck!
I need a Cajun Turkey recipe for Thanksgiving, that doesn't involve frying.?
I just want to marinate it overnight or whatever it takes...Anybody have one?I need a Cajun Turkey recipe for Thanksgiving, that doesn't involve frying.?
I use this (the cajun injector marinate) to injected my turkey and put it on a rotisserie
but you can bake it, very good. Get it at any store kroger has it
http://www.turkey-fryers-online.com/mari鈥?/a>
or try this
http://bbq.about.com/od/marinaderecipes/鈥?/a>I need a Cajun Turkey recipe for Thanksgiving, that doesn't involve frying.?
I have one for a turkey breast, but I bet you could modify it for a whole turkey:
Cajun Roasted Turkey Breast Recipe
Serves 6 - 8
4 pound fresh turkey breast
8 sprigs of Rosemary
8 sprigs of thyme
Black pepper, to taste
Cajun seasoning (or other seasoning blend), to taste
Sea Salt, to taste (if using salt-free seasoning blend)
Olive Oil
Preheat oven to 350掳F. Place the turkey breast in a roasting pan, skin side up. Loosen the skin and place 4 sprigs each of the Rosemary and thyme under the skin. Place the other springs under the turkey breast. Drizzle with olive oil, rubbing into the skin to cover. Season the turkey on all sides, to taste, with pepper and salt and / or seasoning blend.
Cook the turkey for approximately 1 hour 20 minutes or to an internal temperature of 150掳F. Remove the cooked turkey to a cutting board and allow to rest for 5 鈥?10 minutes before carving. Carve against the grain and serve hot.
Use a recipe for Deep frying just bake it instead!
';Turkey Jambalaya';
Ingredients-
1 1/2 pounds hot turkey sausage
3 stalks celery, chopped
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, pressed
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
2 cups low-sodium chicken broth
1 1/2 cups uncooked long-grain white rice
1 bay leaf
2 teaspoons Cajun seasoning
Preparation-
Grill or fry sausage until almost cooked through. Drain and set aside. When cooled, cut into bite-size pieces.
In a large skillet combine the celery, onion, bell pepper, garlic, tomatoes, broth, rice, bay leaf and seasoning. Mix well and bring to a boil over medium high heat.
Reduce heat to medium low and add sausage. Cover and simmer until rice is tender, about 40 to 45 minutes.
Easy Cajun Spiced Chicken Breasts
This easy chicken recipe is made with Cajun spices, chicken breasts, and a little vegetable oil. Plan to make this about 1 hour before you begin to cook.
INGREDIENTS:
2 tablespoons Cajun seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
4 boneless chicken breast halves
PREPARATION:
Combine the seasonings and oil to form a paste, adding more oil if needed. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness.
Chicken is done when juices run clear when pricked with a fork.
Serves 4.
Cajun Turkey Loaf Recipe
Ingredients
1/4 cup butter
1 large onion, chopped
1/2 cup chopped celery
1/2 green pepper, chopped
1/4 cup chopped green onion, with tops
2 cloves garlic, minced
1 tablespoon hot pepper sauce
2 tablespoons Tony Chacheres seasoning (or other Cajun seasoning blend)
1 tablespoon Worcestershire sauce
2 pounds ground turkey
1 cup quick oats, uncooked
1 to 2 eggs, beaten
1/4 to 1/2 cup milk
1/2 cup ketchup
Instructions
Preheat the oven to 350 degrees. In a medium saucepan, melt the butter, and saut茅 the onion, celery, green pepper, green onion, and garlic for 5 minutes. Stir in the hot pepper sauce, Cajun seasoning, and Worcestershire sauce. When completely heated, set aside to cool.
Place the turkey in a large mixing bowl. Add the cooled seasoned vegetable mixture and the oats, 1 of the eggs, 1/4 cup of the milk and the ketchup. Mix with your hands until well blended. Add another egg and more milk if the mixture needs more moisture. It should be firm enough to hold a loaf shape. Shape the mixture into a large loaf, and place in a 13 x 9-inch baking dish. Bake until the center is well cooked, about 1 hour.
Yield: 8 servings ~*-*~oil
I use this (the cajun injector marinate) to injected my turkey and put it on a rotisserie
but you can bake it, very good. Get it at any store kroger has it
http://www.turkey-fryers-online.com/mari鈥?/a>
or try this
http://bbq.about.com/od/marinaderecipes/鈥?/a>I need a Cajun Turkey recipe for Thanksgiving, that doesn't involve frying.?
I have one for a turkey breast, but I bet you could modify it for a whole turkey:
Cajun Roasted Turkey Breast Recipe
Serves 6 - 8
4 pound fresh turkey breast
8 sprigs of Rosemary
8 sprigs of thyme
Black pepper, to taste
Cajun seasoning (or other seasoning blend), to taste
Sea Salt, to taste (if using salt-free seasoning blend)
Olive Oil
Preheat oven to 350掳F. Place the turkey breast in a roasting pan, skin side up. Loosen the skin and place 4 sprigs each of the Rosemary and thyme under the skin. Place the other springs under the turkey breast. Drizzle with olive oil, rubbing into the skin to cover. Season the turkey on all sides, to taste, with pepper and salt and / or seasoning blend.
Cook the turkey for approximately 1 hour 20 minutes or to an internal temperature of 150掳F. Remove the cooked turkey to a cutting board and allow to rest for 5 鈥?10 minutes before carving. Carve against the grain and serve hot.
Use a recipe for Deep frying just bake it instead!
';Turkey Jambalaya';
Ingredients-
1 1/2 pounds hot turkey sausage
3 stalks celery, chopped
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, pressed
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
2 cups low-sodium chicken broth
1 1/2 cups uncooked long-grain white rice
1 bay leaf
2 teaspoons Cajun seasoning
Preparation-
Grill or fry sausage until almost cooked through. Drain and set aside. When cooled, cut into bite-size pieces.
In a large skillet combine the celery, onion, bell pepper, garlic, tomatoes, broth, rice, bay leaf and seasoning. Mix well and bring to a boil over medium high heat.
Reduce heat to medium low and add sausage. Cover and simmer until rice is tender, about 40 to 45 minutes.
Easy Cajun Spiced Chicken Breasts
This easy chicken recipe is made with Cajun spices, chicken breasts, and a little vegetable oil. Plan to make this about 1 hour before you begin to cook.
INGREDIENTS:
2 tablespoons Cajun seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
4 boneless chicken breast halves
PREPARATION:
Combine the seasonings and oil to form a paste, adding more oil if needed. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness.
Chicken is done when juices run clear when pricked with a fork.
Serves 4.
Cajun Turkey Loaf Recipe
Ingredients
1/4 cup butter
1 large onion, chopped
1/2 cup chopped celery
1/2 green pepper, chopped
1/4 cup chopped green onion, with tops
2 cloves garlic, minced
1 tablespoon hot pepper sauce
2 tablespoons Tony Chacheres seasoning (or other Cajun seasoning blend)
1 tablespoon Worcestershire sauce
2 pounds ground turkey
1 cup quick oats, uncooked
1 to 2 eggs, beaten
1/4 to 1/2 cup milk
1/2 cup ketchup
Instructions
Preheat the oven to 350 degrees. In a medium saucepan, melt the butter, and saut茅 the onion, celery, green pepper, green onion, and garlic for 5 minutes. Stir in the hot pepper sauce, Cajun seasoning, and Worcestershire sauce. When completely heated, set aside to cool.
Place the turkey in a large mixing bowl. Add the cooled seasoned vegetable mixture and the oats, 1 of the eggs, 1/4 cup of the milk and the ketchup. Mix with your hands until well blended. Add another egg and more milk if the mixture needs more moisture. It should be firm enough to hold a loaf shape. Shape the mixture into a large loaf, and place in a 13 x 9-inch baking dish. Bake until the center is well cooked, about 1 hour.
Yield: 8 servings ~*-*~
Need recommendations for vegetarian Thanksgiving salad recipes?
I've been assigned to handle the salad duty for Thanksgiving tomorrow. Would love a recipe that's simple to put together but tasty and pretty. Need recommendations for vegetarian Thanksgiving salad recipes?
make a seven layer salad minus the bacon, I don't the recipe so Google it, the ingredients may have you thinking it going to taste disgusting but trust me, it's really good.
Here's the recipe:
1 cucumber
1 head lettuce, broken in pieces
1 white or yellow or bunch green onions, sliced
1 sliced green bell pepper
1 cup Celery, sliced (cover layers)
1 (10 oz.) pkg. frozen green garden peas, uncooked
1 c. Hellmann's mayonnaise, 陆 c. sugar put on the top of the mayo more if you want sweeter
Enough mayonnaise to cover top (1 quart or 32 oz on bigger salad bowls)
Spread four cheese Mexican cheese or cheddar on top
Fried bacon or bacon, sprinkled on top about 2 lbs. crumbled
In bowl or large cake pan, layer lettuce, celery, green pepper, onion, cucumber, and peas on top of each other. Add Hellmann's mayonnaise over ingredients to seal adding sugar next. Spread four cheese Mexican cheese or cheddar on top and Fried crumbled bacon on very top. Do not toss. Cover and chill up to 24 hours.
Optional - Sprinkle on 1/4 tsp. garlic powder.Need recommendations for vegetarian Thanksgiving salad recipes?
Almond-Orange Salad
3 heads romaine, washed, cleaned, veins removed, chopped
陆 cup slivered almonds, lightly toasted
2 oranges, sectioned, reserve juice
Dressing:
戮 cup mild vegetable oil
1/3 cup cider vinegar
陆 tsp. Dijon mustard
3/4 tsp. kosher salt, or to taste
陆 tsp. black pepper, or to taste
录 tsp. almond extract
Reserved orange juice from sectioning oranges
In large bowl, toss together lettuce and oranges. Mix dressing in jar by shaking, or in measuring cup with whisk. Dress salad greens/oranges and toss. Sprinkle on slivered almonds, toss again lightly. Serve immediately.
--------------------------
Broccoli-Cauliflower Salad
1 head of broccoli, cut into small pieces
1/2 head of cauliflower, cut into small pieces
1 med. red or sweet onion, sliced.
2 c. of shredded cheddar cheese
陆 c. dry peanuts or cocktail peanuts
1/2 c. raisins
Combine the above and refrigerate.
Dressing:
1 cup Mayo
1/4 cup sugar
3 tsp. of red wine vinegar
Mix and refrigerate the following for at least 1 hour, then toss with salad.
Just before serving, top salad with dressing and add 1 pkg. of real bacon bits or 6-8 slices crisp bacon and 陆 cup sunflower seeds.
------------------------
Bibb Salad with Basil Green Goddess Dressing
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
--Ina Garten
-----------------------
Rice-a-Roni Artichoke Salad
1 box chicken flavored rice a roni, cooked and refrigerated til cold
2 jars (6 oz each) marinated artichoke hearts, drained, marinade reserved, and artichokes cut into small pieces
2 green onions, chopped
1 (8 oz) can sliced water chestnuts, drained
12-16 stuffed green olives, sliced
1/3 cup mayonnaise
1/4 tsp curry powder
In lg bowl, combine cooked rice, artichokes, green onions, water chestnuts, and olives. In small bowl whisk together reserved artichoke marinade, mayonnaise, and curry powder. Fold mayo mixture into the rice mixture until thoroughly blended. Cover and refrig until well chilled.
------------------------
Make a Greek salad w/ salad greens, black olives, diced tomatoes, cucumbers, purple onions, feta cheese crumbles, toasted pine nuts (pignoli) and toss w/ the dressing below right before serving:
Greek Dressing
1 cup EVOO
1/2 cup fresh lemon juice
2 cloves minced garlic
1 Tbsp. dry oregano
Salt and fresh black pepper to taste
Mix all well.
This will be a crowd pleaser for a vegetarian Thanksgiving. Your friends will love it (it's simple and delicious). It's a huge hit with my friends and family.
Here's the recipe
http://buzz.prevention.com/community/the鈥?/a>
Enjoy!
Lettuce,beets,carrots,onion,red and yellow pepper's,celery,tomato,raisin's,crouton'鈥?cheese, cucumber and peanuts.
my dad likes his salads with cucumbers, lettuce, carrots, red cabbage, spinach leaves,tomatoes. you can also buy great salad packs and mix them up at almost any food store
Try baby spinach tossed with dried cranberries, sliced almonds (toasted or not) and poppy seed dressing. Could also throw in some mandarin oranges.
make a seven layer salad minus the bacon, I don't the recipe so Google it, the ingredients may have you thinking it going to taste disgusting but trust me, it's really good.
Here's the recipe:
1 cucumber
1 head lettuce, broken in pieces
1 white or yellow or bunch green onions, sliced
1 sliced green bell pepper
1 cup Celery, sliced (cover layers)
1 (10 oz.) pkg. frozen green garden peas, uncooked
1 c. Hellmann's mayonnaise, 陆 c. sugar put on the top of the mayo more if you want sweeter
Enough mayonnaise to cover top (1 quart or 32 oz on bigger salad bowls)
Spread four cheese Mexican cheese or cheddar on top
Fried bacon or bacon, sprinkled on top about 2 lbs. crumbled
In bowl or large cake pan, layer lettuce, celery, green pepper, onion, cucumber, and peas on top of each other. Add Hellmann's mayonnaise over ingredients to seal adding sugar next. Spread four cheese Mexican cheese or cheddar on top and Fried crumbled bacon on very top. Do not toss. Cover and chill up to 24 hours.
Optional - Sprinkle on 1/4 tsp. garlic powder.Need recommendations for vegetarian Thanksgiving salad recipes?
Almond-Orange Salad
3 heads romaine, washed, cleaned, veins removed, chopped
陆 cup slivered almonds, lightly toasted
2 oranges, sectioned, reserve juice
Dressing:
戮 cup mild vegetable oil
1/3 cup cider vinegar
陆 tsp. Dijon mustard
3/4 tsp. kosher salt, or to taste
陆 tsp. black pepper, or to taste
录 tsp. almond extract
Reserved orange juice from sectioning oranges
In large bowl, toss together lettuce and oranges. Mix dressing in jar by shaking, or in measuring cup with whisk. Dress salad greens/oranges and toss. Sprinkle on slivered almonds, toss again lightly. Serve immediately.
--------------------------
Broccoli-Cauliflower Salad
1 head of broccoli, cut into small pieces
1/2 head of cauliflower, cut into small pieces
1 med. red or sweet onion, sliced.
2 c. of shredded cheddar cheese
陆 c. dry peanuts or cocktail peanuts
1/2 c. raisins
Combine the above and refrigerate.
Dressing:
1 cup Mayo
1/4 cup sugar
3 tsp. of red wine vinegar
Mix and refrigerate the following for at least 1 hour, then toss with salad.
Just before serving, top salad with dressing and add 1 pkg. of real bacon bits or 6-8 slices crisp bacon and 陆 cup sunflower seeds.
------------------------
Bibb Salad with Basil Green Goddess Dressing
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
--Ina Garten
-----------------------
Rice-a-Roni Artichoke Salad
1 box chicken flavored rice a roni, cooked and refrigerated til cold
2 jars (6 oz each) marinated artichoke hearts, drained, marinade reserved, and artichokes cut into small pieces
2 green onions, chopped
1 (8 oz) can sliced water chestnuts, drained
12-16 stuffed green olives, sliced
1/3 cup mayonnaise
1/4 tsp curry powder
In lg bowl, combine cooked rice, artichokes, green onions, water chestnuts, and olives. In small bowl whisk together reserved artichoke marinade, mayonnaise, and curry powder. Fold mayo mixture into the rice mixture until thoroughly blended. Cover and refrig until well chilled.
------------------------
Make a Greek salad w/ salad greens, black olives, diced tomatoes, cucumbers, purple onions, feta cheese crumbles, toasted pine nuts (pignoli) and toss w/ the dressing below right before serving:
Greek Dressing
1 cup EVOO
1/2 cup fresh lemon juice
2 cloves minced garlic
1 Tbsp. dry oregano
Salt and fresh black pepper to taste
Mix all well.
This will be a crowd pleaser for a vegetarian Thanksgiving. Your friends will love it (it's simple and delicious). It's a huge hit with my friends and family.
Here's the recipe
http://buzz.prevention.com/community/the鈥?/a>
Enjoy!
Lettuce,beets,carrots,onion,red and yellow pepper's,celery,tomato,raisin's,crouton'鈥?cheese, cucumber and peanuts.
my dad likes his salads with cucumbers, lettuce, carrots, red cabbage, spinach leaves,tomatoes. you can also buy great salad packs and mix them up at almost any food store
Try baby spinach tossed with dried cranberries, sliced almonds (toasted or not) and poppy seed dressing. Could also throw in some mandarin oranges.
I need some finger food recipes for friends thanksgiving day wedding?
PLEASE HELP. I NEED SOME RECIPES FOR QUICK AND EASY FINGER FOODS FOR MY FRIENDS WEDDING RECEPTION. NOT ONLY IS IT ON THANKSGIVING AFTERNOON, MY PARENTS WILL BE IN TOWN FROM OHIO VISITING US FOR 2 WEEKS. I NEED TO DO THANKSGIVING DINNER PLUS FINGER FOODS. SOMEONE, PLEASE HELP.I need some finger food recipes for friends thanksgiving day wedding?
Take soft cream cheese, on top of this put pepper jelly, and wheat thins placed around the dish, not only real good, but a pretty dish. The pepper jelly I use, I made, it is green, but can buy in grocery stores, in red color. I also made some yellow color, used food coloring, it never changes the taste.I need some finger food recipes for friends thanksgiving day wedding?
U COULD DO A QUACAMOLE DIP WITH PUMPERNICKLE BREAD, CHEESE BALLS, VEGGIE TRAYS CHEESE AND CRACKERS COLD MEAT PLATES IF U NEED STUFF LIKE THAT SEARCH THE WEB THERE ARE ALL KINDS OF STUFF
Since you've already got lots of great ideas for reception food, I'll throw this out-- why don't you have a nice dinner out with your parents instead of cooking it yourself. Or, have a brunch Thanksgiving meal late morning-midday. You could incorporate some traditional Thanksgiving components into the meal-- like turkey sausage (the gourmet/specialty kind, not the kind people get because it's healthier), pumpkin bread (maybe even make french toast with it), maybe a cranberry cocktail if you're drinkers.
Good luck. It sounds like a busy and potentially very fun day.
This is soooooo easy:
Combine 1 jar of grape jelly and 1 jar of chili sauce (This comes in a jar like ketchup NOT hot dog chili!)
Stir well.
Add several packages of Little Smokies (small smoked sausages)
Heat thoroughly
Yummy!
But are you sure you have to cook Thanksgiving dinner?????
Maybe you can do dinner on the weekend before or after. I don't know about you, but I could never fix food for a wedding reception and cook TG dinner on the same day!!
You can also make little pumpkin tarts, a bit more work involved.
Buy tiny tart shells already made. Cream cheese and sugar mixture in the bottom, canned pumpkin %26amp; Coolwhip mixture on top. Top w whipped topping and sprinkle w cinnimon. They are pretty and very fall looking.
Also, don't forget to check Martha Stewart's websit or magazine.
cut up in small pieces, red peppers, green peppers, corn if u want, and chicken pieces cubed. cook that in oil w. salt and pepper...stuff that in puff pastry shells. so easy and quick to do.
try
http://www.bettycrocker.com/Recipes/Appe鈥?/a>
and at the top you can do like cold dips ect and they have recipes hope that helped!!
bacon wrapped scallops
i think turkey salad made as you make chicken salad with cranberry jelly on bite size bread: spiced ham on rye and cut small. miniature rolls and deviled eggs and relishes and fruit on a pic and a variety of cheeses
A wedding on Thanksgiving? A day when people like to be with their families, eat turkey, relax and the guys watch football? The anniversary is not going to have it's own special day? So later when they have kids and such ddoing the traditional thanksgiving a romantic celebration for the anniversary is out the window. I suppose its arranged at this point. I just can't believe that some people don't think things through. Just a thought. Anyway keep it simple as its thanksgiving. Deviled eggs, sausage rolls, etc. always go over.
Here are a couple of my family's favorites:
Chicken/Bacon Wraps
Buy the fajita meat that comes prepackaged. Cut off excess fat, and cut into bite size pieces (raw). Cut a package of bacon in half. Wrap each bite of chicken with half a strip of bacon, and one almond. Bake for one hour on 350. It may smoke a lot, so be prepared. Serve with a honey mustard.
Cream Cheese Dip
Buy a stick of cream cheese. (looks more like a block really). Cut in half length wise, and then cut across making several pats of cream cheese. Pour over this half a cup each of worcestire sauce and soy sauce. Top with green onion. Serve with Triscuits.
Salmon Wheels
Buy smoked salmon. Smear cream cheese and roll up. cut into bite size wheels and serve just like that or with mini bagels.
Stuffed Jalapenos or Mushrooms
Cut up bacon into tiny slices and fry up, drain.. mix with a cup of mayo and a package of shredded cheddar cheese, and a can of water chestnuts. Buy a can of jalapenos. Stuff jalapenos with mixture and serve.
Another Stuffing
Buy frozen cocktail shrimp. Thaw and mix with cream cheese, green onion, a package of hidden valley ranch dressing MIX.. not the liquid. It's okay to shred up the shrimp. Stuff this mixture in either jalapenos or mushroom caps and heat in oven til warm.
Spinach Dip served in King's Hawaiian Round Bread is awesome and easy. The recipe is on the package of Knorr's Vegetable Soup.
Hope some of that helps!
Just bring a bunch of Slim Jims, that'll teach these idiots not to ruin your Thanksgiving Day again
whats the budget for this reception. I just came from a really nice wedding where they had like a tea party finger food theme for the reception. They had a bunch of cold salads, shrimp cocktail and all these things made with Filo dough. They had cheese balls, crab puffs, pigs in a blanket, a huge fresh fruit display pineapple chunks, mango slivers, chocolate covered strawberries, seasonal fruits and even a little filo cups with a fruit compote and mini chocolate teramisu.
Take soft cream cheese, on top of this put pepper jelly, and wheat thins placed around the dish, not only real good, but a pretty dish. The pepper jelly I use, I made, it is green, but can buy in grocery stores, in red color. I also made some yellow color, used food coloring, it never changes the taste.I need some finger food recipes for friends thanksgiving day wedding?
U COULD DO A QUACAMOLE DIP WITH PUMPERNICKLE BREAD, CHEESE BALLS, VEGGIE TRAYS CHEESE AND CRACKERS COLD MEAT PLATES IF U NEED STUFF LIKE THAT SEARCH THE WEB THERE ARE ALL KINDS OF STUFF
Since you've already got lots of great ideas for reception food, I'll throw this out-- why don't you have a nice dinner out with your parents instead of cooking it yourself. Or, have a brunch Thanksgiving meal late morning-midday. You could incorporate some traditional Thanksgiving components into the meal-- like turkey sausage (the gourmet/specialty kind, not the kind people get because it's healthier), pumpkin bread (maybe even make french toast with it), maybe a cranberry cocktail if you're drinkers.
Good luck. It sounds like a busy and potentially very fun day.
This is soooooo easy:
Combine 1 jar of grape jelly and 1 jar of chili sauce (This comes in a jar like ketchup NOT hot dog chili!)
Stir well.
Add several packages of Little Smokies (small smoked sausages)
Heat thoroughly
Yummy!
But are you sure you have to cook Thanksgiving dinner?????
Maybe you can do dinner on the weekend before or after. I don't know about you, but I could never fix food for a wedding reception and cook TG dinner on the same day!!
You can also make little pumpkin tarts, a bit more work involved.
Buy tiny tart shells already made. Cream cheese and sugar mixture in the bottom, canned pumpkin %26amp; Coolwhip mixture on top. Top w whipped topping and sprinkle w cinnimon. They are pretty and very fall looking.
Also, don't forget to check Martha Stewart's websit or magazine.
cut up in small pieces, red peppers, green peppers, corn if u want, and chicken pieces cubed. cook that in oil w. salt and pepper...stuff that in puff pastry shells. so easy and quick to do.
try
http://www.bettycrocker.com/Recipes/Appe鈥?/a>
and at the top you can do like cold dips ect and they have recipes hope that helped!!
bacon wrapped scallops
i think turkey salad made as you make chicken salad with cranberry jelly on bite size bread: spiced ham on rye and cut small. miniature rolls and deviled eggs and relishes and fruit on a pic and a variety of cheeses
A wedding on Thanksgiving? A day when people like to be with their families, eat turkey, relax and the guys watch football? The anniversary is not going to have it's own special day? So later when they have kids and such ddoing the traditional thanksgiving a romantic celebration for the anniversary is out the window. I suppose its arranged at this point. I just can't believe that some people don't think things through. Just a thought. Anyway keep it simple as its thanksgiving. Deviled eggs, sausage rolls, etc. always go over.
Here are a couple of my family's favorites:
Chicken/Bacon Wraps
Buy the fajita meat that comes prepackaged. Cut off excess fat, and cut into bite size pieces (raw). Cut a package of bacon in half. Wrap each bite of chicken with half a strip of bacon, and one almond. Bake for one hour on 350. It may smoke a lot, so be prepared. Serve with a honey mustard.
Cream Cheese Dip
Buy a stick of cream cheese. (looks more like a block really). Cut in half length wise, and then cut across making several pats of cream cheese. Pour over this half a cup each of worcestire sauce and soy sauce. Top with green onion. Serve with Triscuits.
Salmon Wheels
Buy smoked salmon. Smear cream cheese and roll up. cut into bite size wheels and serve just like that or with mini bagels.
Stuffed Jalapenos or Mushrooms
Cut up bacon into tiny slices and fry up, drain.. mix with a cup of mayo and a package of shredded cheddar cheese, and a can of water chestnuts. Buy a can of jalapenos. Stuff jalapenos with mixture and serve.
Another Stuffing
Buy frozen cocktail shrimp. Thaw and mix with cream cheese, green onion, a package of hidden valley ranch dressing MIX.. not the liquid. It's okay to shred up the shrimp. Stuff this mixture in either jalapenos or mushroom caps and heat in oven til warm.
Spinach Dip served in King's Hawaiian Round Bread is awesome and easy. The recipe is on the package of Knorr's Vegetable Soup.
Hope some of that helps!
Just bring a bunch of Slim Jims, that'll teach these idiots not to ruin your Thanksgiving Day again
whats the budget for this reception. I just came from a really nice wedding where they had like a tea party finger food theme for the reception. They had a bunch of cold salads, shrimp cocktail and all these things made with Filo dough. They had cheese balls, crab puffs, pigs in a blanket, a huge fresh fruit display pineapple chunks, mango slivers, chocolate covered strawberries, seasonal fruits and even a little filo cups with a fruit compote and mini chocolate teramisu.
Turkey Recipes for Thanksgiving?
Can anyone tell me a good simple preparation for Thanksgiving turkey dinner?Turkey Recipes for Thanksgiving?
Perfect Roast Turkey
1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core
Preheat the oven to 350潞F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1陆 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.
--Ina Garten
Turkey Recipes for Thanksgiving?
Maple-Roasted Turkey with Sage Butter
* 1 sticks unsalted butter, softened to room temperature
* 1/4 bunch fresh sage, finely chopped
* Kosher salt and freshly ground black pepper
* 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
* 8 strips bacon
* 1/2 cup maple syrup
* 2 tablespoons hot water
Preheat the oven to 350 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.
NGREDIENTS (Nutrition)
* 1 (18 pound) whole turkey
* 1/2 cup unsalted butter, softened
* salt and freshly ground black pepper to taste
* 1 1/2 quarts turkey stock
* 8 cups prepared stuffing
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Check Good Eats or Alton Brown's cookbooks. He's on the Food Network, he has DVDs, etc.
My bro had us to do Alton's brined turkey and his cornbread dressing recipe. They were both great.
Don't put the stuffing in the bird if you want good turkey. I've baked them both ways, and no stuffing is absolutely the way to go. Yes, the stuffing is better, but then the whole bird is messed up. No stuffing!
Dressing on the side! I prefer cornbread, but whatever.
For real, Alton Brown will hook you up. Easy recipes, totally clear directions--he's the MAN and he will solve your T-day problems!
Yer gonna love this one:
Stuff the turkey full of popcorn.
When the *** blows out its done.....ugugugug
Perfect Roast Turkey
1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core
Preheat the oven to 350潞F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1陆 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.
--Ina Garten
Turkey Recipes for Thanksgiving?
Maple-Roasted Turkey with Sage Butter
* 1 sticks unsalted butter, softened to room temperature
* 1/4 bunch fresh sage, finely chopped
* Kosher salt and freshly ground black pepper
* 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
* 8 strips bacon
* 1/2 cup maple syrup
* 2 tablespoons hot water
Preheat the oven to 350 degrees F and remove the top rack of the oven.
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.
In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.
NGREDIENTS (Nutrition)
* 1 (18 pound) whole turkey
* 1/2 cup unsalted butter, softened
* salt and freshly ground black pepper to taste
* 1 1/2 quarts turkey stock
* 8 cups prepared stuffing
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Check Good Eats or Alton Brown's cookbooks. He's on the Food Network, he has DVDs, etc.
My bro had us to do Alton's brined turkey and his cornbread dressing recipe. They were both great.
Don't put the stuffing in the bird if you want good turkey. I've baked them both ways, and no stuffing is absolutely the way to go. Yes, the stuffing is better, but then the whole bird is messed up. No stuffing!
Dressing on the side! I prefer cornbread, but whatever.
For real, Alton Brown will hook you up. Easy recipes, totally clear directions--he's the MAN and he will solve your T-day problems!
Yer gonna love this one:
Stuff the turkey full of popcorn.
When the *** blows out its done.....ugugugug
I need a GOOD cheesecake RECIPE for Thanksgiving please Help?
Please it's my first time meeting my boyfriends MOM and she told me to bring cheesecake UGHHHH she's a witch from what my bf said. I will not settle for store brought. Maybe Oreo Cheesecake I don't know. Help me please?I need a GOOD cheesecake RECIPE for Thanksgiving please Help?
I made this last year...everyone loved it!
http://allrecipes.com/Recipe/Brownie-Car鈥?/a>
Here's a tip for baking it. Put the pan pan into a bigger pan filled with water. This helps it cook evenly without cracking
http://allrecipes.com/HowTo/Baking-Chees鈥?/a>I need a GOOD cheesecake RECIPE for Thanksgiving please Help?
I just made this last night. It's an awesome recipe!
For crust
1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract
Preparation - Make crust:
Preheat oven to 350掳F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil. (This is a must to keep the water out.)
Make filling:
Using electric mixer, beat first 5 ingredients in mixing bowl at medium speed until smooth. Be sure all brown sugar lumps are gone. Add pumpkin; beat until blended. Add eggs one at a time and beat well after each addition, scraping down the sides of the bowl after each egg. Beat in vanilla. Transfer to crust. Set the springform pan in a roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan. Carefully put the roasting pan in the oven on the bottom rack.
Bake cake until top is golden and begins to crack and center is set, abut 1 hour 15 to 1 hr 30 min. Cheesecake is done when it's set around the edges and the center still jiggles a little when you shake the pan. At this point, turn the heat off in the oven and open the oven door about 4 inches. Let the cheesecake sit there for 30 minutes. Then remove to a cooling rack. Cool for 45 minutes, then put in frig overnight. Cover; keep chilled.
Serve with whipped cream, if desired.
I really don't think this woman is testing you're Martha Stewart skills here. By asking you to bring Cheesecake, I really don't think she would mind if you purchased one. My wife is an excellent baker and cake decorator but for her to make a Cheesecake is almost impossible to get the correct consistency as you would in a fine eating establishment or one purchased from a store. The New York Cheesecake brands and the Cheesecake Factory brands are very inexpensive and very good. Hope this helped.
This is the best cheesecake iv ever tried!!!!!!!!!!
Caramel-Toffee Cheesecake
* 1-1/2 cups finely crushed gingersnap cookies
* 2 tablespoons granulated sugar
* 1/4 cup butter, melted
* 5 8-ounce packages cream cheese, softened
* 1-1/3 cups packed brown sugar
* 3 tablespoons all purpose flour
* 5 eggs
* 2 egg yolks
* 2 teaspoons vanilla
* Caramel Topping*
* 2 1.4-ounce bars chocolate-covered English toffee, coarsely chopped
Directions
1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a medium bowl, stir together crushed gingersnaps and the 2 tablespoons granulated sugar. Stir in melted butter. Press mixture onto the bottom of the foil-wrapped pan. Bake about 14 minutes or until crust starts to brown. Cool on a wire rack.
2. In a very large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
3. Bake about 1 1/4 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1 3/4 hours). Remove foil. Cover and chill overnight.
4. Prepare Caramel Topping. Remove side of springform pan; transfer cheesecake to a serving plate.
5. Spoon topping onto cheesecake, spreading to cover top. Garnish with chopped English toffee. Cover loosely and chill for 2 to 6 hours.
*Caramel Topping: In a large saucepan, combine 1 1/2 cups granulated sugar, 1/4 cup water, and 1/2 teaspoon lemon juice. Cook over medium heat, stirring to dissolve sugar. Bring to boiling; reduce heat. Without stirring, boil gently, uncovered, for 9 to 12 minutes or until mixture turns a deep amber color, occasionally swirling pan and brushing down the side with a wet pastry brush. Add 1 cup whipping cream (mixture will bubble); reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until reduced to 1 1/3 cups, stirring occasionally. Chill about 30 minutes or until thickened but still pourable.
Cheesecake from a box is NOT cheesecake!
Go to Epicurious.com and type in ';cheesecake';. Choose a basic recipe. Then, instead of graham crackers or gingersnaps for the crust, substitute an equal amount of plain crispy chocolate wafer cookies. These are right next to vanilla wafers in the grocery store. Bake the cheesecake according to the recipe. After it's cooled, crush a few of the chocolate cookies like you did for the crust and sprinkle them on top of the cheesecake to look pretty. Do you have a spring form pan? You need one for cheesecake; a regular baking dish won't work.
Honestly, cheesecake isn't the easiest thing to make and, since you'll be stressed enough just meeting this woman, do yourself a favor and go to Costco. They make pretty good cheesecakes. Best of luck! :-)
crush a load of biscuits for ya base,then mix up marscaponi cheese
with some brandy %26amp; ice cream smooth the mix over the top of ya biscuit base %26amp; leave to cool in the fridge for a couple of hours
the box mix cheesecake is actually very good and simple
Oreo Cheesecake Recipe
Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 tsp. vanilla
1/2 cup sugar
1/4 cup heavy whipping cream
2 eggs
6 Oreo Chocolate Sandwich Cookies, coarsely chopped (about 3/4 cup), divided
1 Oreo Pie Crust (6 oz.)
Directions:
1. Preheat oven to 325掳F. In a large bowl, beat cream cheese until smooth. Gradually mix in vanilla, sugar and whipping cream and mix until smooth.
2. Add eggs one at a time; mix just until blended. Stir in 1/2 cup of the cookies.
3. Pour mixture into Oreo crust. Sprinkle the remaining chopped cookies on top.
4. Bake for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.
---------------------------
Oreo庐 Cheesecake
like a popular cheesecake restaurant's
Prep. Time: 1:50
Serves: 12
2 Tbls. melted butter OR margarine
1 1/2 cups Oreo庐 cookie crumbs
1 1/2 lbs. cream cheese - room temperature
1 cup granulated sugar
5 eggs - room temperature
1 cup sour cream - room temperature
1/4 cup all-purpose flour
2 tsp. vanilla extract
1/4 tsp. salt
15 Oreo庐 cookies - coarsely chopped, divided
-Combine butter and cookie crumbs; press evenly into the bottom of a greased 10'; springform pan; set aside.
-Beat cream cheese with an electric mixer until light and fluffy.
-Beat in sugar, then eggs.
-Stir in sour cream, flour, vanilla, and salt.
-Gently stir in 5 chopped cookies.
-Pour mixture into springform pan; top with remaining chopped cookies.
-Bake on the top rack of a 325 degree oven for 75 minutes.
-Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.
-Refrigerate overnight.
--------------------------------------鈥?br>
Oreo Cheesecake Recipe
Oreo Cheesecake Recipe is one of the most delicious desserts..
Ingredients:
1 3/4 cups Oreo cookie crumbs
2 ounces melted butter
1 1/2 pounds of cream cheese
1 1/2 cups heavy cream
10 ounces chopped Oreo cookies
1 cup + 5 tablespoons of sugar
Ingredients For Glaze:
4 ounces semisweet chocolate (or use chocolate chips)
1/2 teaspoon vanilla
1/3 cup heavy cream
Instructions:
Combine the chocolate crumbs and melted butter and mix well
Press the mixture into the bottom of a 9 inch springform pan and place in the refrigerator or freezer while preparing the filling
Whip the heavy cream with an electric mixer until it holds stiff peaks and place it in the refrigerator
If you have an electric stand mixer such as a KitchenAid, use the paddle attachment to beat the cream cheese on low speed for about 2 minutes; scrape down the sides of the bowl and beat the cream cheese on low speed for 2 more minutes or until smooth and creamy
Add the sugar to the cream cheese and beat on a speed setting of 2 for another 2 minutes
Scrape down the sides of the bowl and fold in the Oreo cookie crumbs by hand with a rubber spatula
Gently fold in the whipped cream until well combined
Pour the mixture into the springform pan (into the crust) and smooth the surface until flat and even and then refrigerate
Instructions For Glaze:
In a sauce pan over low heat, melt the chocolate stirring constantly (do not burn) or use a double boiler technique to melt the chocolate
Remove from the heat and cool slightly
Stir in the cream and vanilla until well blended and cool 2 minutes
Pour the glaze over the cheesecake and spread it with the back of a spoon
Refrigerate until you are ready to serve
Yuummmy!
hope it helps..
all d best..
I made this last year...everyone loved it!
http://allrecipes.com/Recipe/Brownie-Car鈥?/a>
Here's a tip for baking it. Put the pan pan into a bigger pan filled with water. This helps it cook evenly without cracking
http://allrecipes.com/HowTo/Baking-Chees鈥?/a>I need a GOOD cheesecake RECIPE for Thanksgiving please Help?
I just made this last night. It's an awesome recipe!
For crust
1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract
Preparation - Make crust:
Preheat oven to 350掳F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil. (This is a must to keep the water out.)
Make filling:
Using electric mixer, beat first 5 ingredients in mixing bowl at medium speed until smooth. Be sure all brown sugar lumps are gone. Add pumpkin; beat until blended. Add eggs one at a time and beat well after each addition, scraping down the sides of the bowl after each egg. Beat in vanilla. Transfer to crust. Set the springform pan in a roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan. Carefully put the roasting pan in the oven on the bottom rack.
Bake cake until top is golden and begins to crack and center is set, abut 1 hour 15 to 1 hr 30 min. Cheesecake is done when it's set around the edges and the center still jiggles a little when you shake the pan. At this point, turn the heat off in the oven and open the oven door about 4 inches. Let the cheesecake sit there for 30 minutes. Then remove to a cooling rack. Cool for 45 minutes, then put in frig overnight. Cover; keep chilled.
Serve with whipped cream, if desired.
I really don't think this woman is testing you're Martha Stewart skills here. By asking you to bring Cheesecake, I really don't think she would mind if you purchased one. My wife is an excellent baker and cake decorator but for her to make a Cheesecake is almost impossible to get the correct consistency as you would in a fine eating establishment or one purchased from a store. The New York Cheesecake brands and the Cheesecake Factory brands are very inexpensive and very good. Hope this helped.
This is the best cheesecake iv ever tried!!!!!!!!!!
Caramel-Toffee Cheesecake
* 1-1/2 cups finely crushed gingersnap cookies
* 2 tablespoons granulated sugar
* 1/4 cup butter, melted
* 5 8-ounce packages cream cheese, softened
* 1-1/3 cups packed brown sugar
* 3 tablespoons all purpose flour
* 5 eggs
* 2 egg yolks
* 2 teaspoons vanilla
* Caramel Topping*
* 2 1.4-ounce bars chocolate-covered English toffee, coarsely chopped
Directions
1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a medium bowl, stir together crushed gingersnaps and the 2 tablespoons granulated sugar. Stir in melted butter. Press mixture onto the bottom of the foil-wrapped pan. Bake about 14 minutes or until crust starts to brown. Cool on a wire rack.
2. In a very large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add brown sugar and flour; beat until smooth. Add eggs and egg yolks one at a time, beating after each addition just until combined. Beat in vanilla. Pour over crust, spreading evenly. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan.
3. Bake about 1 1/4 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from water. Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan; cool completely (about 1 3/4 hours). Remove foil. Cover and chill overnight.
4. Prepare Caramel Topping. Remove side of springform pan; transfer cheesecake to a serving plate.
5. Spoon topping onto cheesecake, spreading to cover top. Garnish with chopped English toffee. Cover loosely and chill for 2 to 6 hours.
*Caramel Topping: In a large saucepan, combine 1 1/2 cups granulated sugar, 1/4 cup water, and 1/2 teaspoon lemon juice. Cook over medium heat, stirring to dissolve sugar. Bring to boiling; reduce heat. Without stirring, boil gently, uncovered, for 9 to 12 minutes or until mixture turns a deep amber color, occasionally swirling pan and brushing down the side with a wet pastry brush. Add 1 cup whipping cream (mixture will bubble); reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until reduced to 1 1/3 cups, stirring occasionally. Chill about 30 minutes or until thickened but still pourable.
Cheesecake from a box is NOT cheesecake!
Go to Epicurious.com and type in ';cheesecake';. Choose a basic recipe. Then, instead of graham crackers or gingersnaps for the crust, substitute an equal amount of plain crispy chocolate wafer cookies. These are right next to vanilla wafers in the grocery store. Bake the cheesecake according to the recipe. After it's cooled, crush a few of the chocolate cookies like you did for the crust and sprinkle them on top of the cheesecake to look pretty. Do you have a spring form pan? You need one for cheesecake; a regular baking dish won't work.
Honestly, cheesecake isn't the easiest thing to make and, since you'll be stressed enough just meeting this woman, do yourself a favor and go to Costco. They make pretty good cheesecakes. Best of luck! :-)
crush a load of biscuits for ya base,then mix up marscaponi cheese
with some brandy %26amp; ice cream smooth the mix over the top of ya biscuit base %26amp; leave to cool in the fridge for a couple of hours
the box mix cheesecake is actually very good and simple
Oreo Cheesecake Recipe
Ingredients:
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 tsp. vanilla
1/2 cup sugar
1/4 cup heavy whipping cream
2 eggs
6 Oreo Chocolate Sandwich Cookies, coarsely chopped (about 3/4 cup), divided
1 Oreo Pie Crust (6 oz.)
Directions:
1. Preheat oven to 325掳F. In a large bowl, beat cream cheese until smooth. Gradually mix in vanilla, sugar and whipping cream and mix until smooth.
2. Add eggs one at a time; mix just until blended. Stir in 1/2 cup of the cookies.
3. Pour mixture into Oreo crust. Sprinkle the remaining chopped cookies on top.
4. Bake for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.
---------------------------
Oreo庐 Cheesecake
like a popular cheesecake restaurant's
Prep. Time: 1:50
Serves: 12
2 Tbls. melted butter OR margarine
1 1/2 cups Oreo庐 cookie crumbs
1 1/2 lbs. cream cheese - room temperature
1 cup granulated sugar
5 eggs - room temperature
1 cup sour cream - room temperature
1/4 cup all-purpose flour
2 tsp. vanilla extract
1/4 tsp. salt
15 Oreo庐 cookies - coarsely chopped, divided
-Combine butter and cookie crumbs; press evenly into the bottom of a greased 10'; springform pan; set aside.
-Beat cream cheese with an electric mixer until light and fluffy.
-Beat in sugar, then eggs.
-Stir in sour cream, flour, vanilla, and salt.
-Gently stir in 5 chopped cookies.
-Pour mixture into springform pan; top with remaining chopped cookies.
-Bake on the top rack of a 325 degree oven for 75 minutes.
-Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.
-Refrigerate overnight.
--------------------------------------鈥?br>
Oreo Cheesecake Recipe
Oreo Cheesecake Recipe is one of the most delicious desserts..
Ingredients:
1 3/4 cups Oreo cookie crumbs
2 ounces melted butter
1 1/2 pounds of cream cheese
1 1/2 cups heavy cream
10 ounces chopped Oreo cookies
1 cup + 5 tablespoons of sugar
Ingredients For Glaze:
4 ounces semisweet chocolate (or use chocolate chips)
1/2 teaspoon vanilla
1/3 cup heavy cream
Instructions:
Combine the chocolate crumbs and melted butter and mix well
Press the mixture into the bottom of a 9 inch springform pan and place in the refrigerator or freezer while preparing the filling
Whip the heavy cream with an electric mixer until it holds stiff peaks and place it in the refrigerator
If you have an electric stand mixer such as a KitchenAid, use the paddle attachment to beat the cream cheese on low speed for about 2 minutes; scrape down the sides of the bowl and beat the cream cheese on low speed for 2 more minutes or until smooth and creamy
Add the sugar to the cream cheese and beat on a speed setting of 2 for another 2 minutes
Scrape down the sides of the bowl and fold in the Oreo cookie crumbs by hand with a rubber spatula
Gently fold in the whipped cream until well combined
Pour the mixture into the springform pan (into the crust) and smooth the surface until flat and even and then refrigerate
Instructions For Glaze:
In a sauce pan over low heat, melt the chocolate stirring constantly (do not burn) or use a double boiler technique to melt the chocolate
Remove from the heat and cool slightly
Stir in the cream and vanilla until well blended and cool 2 minutes
Pour the glaze over the cheesecake and spread it with the back of a spoon
Refrigerate until you are ready to serve
Yuummmy!
hope it helps..
all d best..
Recipes for Soul Food/Black Thanksgiving?
My friends and I want to keep the majority of the food ';Soul Food'; or as my best friend and I lovingly call ';Black folk
s food';
I have cooked dishes for Thanksgiving in the past but we really want to go all out. We already have plans for baked macaroni, greens (of course) different pies, ect. But we want some more ideas to help us start planning.
I appreciate any ideas but links to specific recipes would be great!! Thanks!Recipes for Soul Food/Black Thanksgiving?
AKARA (Soul Food)
2 c. black-eyed peas
1 med. red onion
1/2 tsp. red pepper, to taste
1/2 tsp. salt
Peanut oil (Preferred) or other vegetable oil for frying
Soak peas overnight. Drain and pound with masher to loosen skins, floating them off in running water or spread on a board and use rolling pin to rub skins loose. Soak further, if necessary, until peas can be crushed. Grind puree in blender, adding water as needed to a smooth consistency (like pancake batter). Grind very finely onion and peppers, if fresh, and add to beans in blender.
Heat oil to 35-375 in deep fryer. Drop mixture by teaspoonful into hot oil and fry until deep brown. Drain on paper towel. Many Africans sprinkle the fried beans with additional red pepper. Eat them warm. Use as warm snacks or as a bread substitute. Makes 3 dozen.
CHITLINS WITH A DIFFERENCE
Chitterlings
Beaten egg
Flour
Black pepper
Cayenne or cracker meal
After the chitterlings are cooked, remove, drain and slice in 2 inch pieces. Dip pieces in beaten egg, roll in flour mixed with black pepper and a pinch of cayenne or cracker meal and deep fry. Drain on paper towel.
SOUL FOOD CASSEROLE
1/4 lb. slab bacon
2 c. chopped onions
1 can tomatoes
1 c. barbecue sauce
2 ham hocks, split
1 c. chopped green peppers
1 c. ketchup
Cut bacon in pieces and render out fat. Saute onions and peppers. Add ketchup, barbecue sauce, tomatoes and ham hocks. Add water sufficient to cover ham hocks. Simmer together for 1-2 hours until meat comes off ham bones.
Lift out ham hocks, take off meat and discard bones. (You can stop at this point and put the sauce away until you are ready to make the rest of the casserole.)
1 pkg. black eyed peas (frozen)
1 pkg. lima beans (frozen)
1 lb. can butter beans
1 lb. can white beans
If the sauce has been refrigerated, you should be able to lift off the fat which will have congealed. If it is still hot, skim off as much as possible. Stir the vegetables into the sauce along with 2 tablespoons maple syrup; sprinkle top with brown sugar. Bake in 300 degree oven for 2 hours, uncovered. Best made 24 hours ahead. Serve with cornbread.Recipes for Soul Food/Black Thanksgiving?
FRIED CHICKEN, of course.
Potato Salad
Fried Turkey
Stuffing
Okra Soup
Potato Pie
Candied Yams
black eyed peas with smoked neck bones, smoked ham, smothered turkey wings, ocra, candied yams
cornbread, hush puppies, collard greens, Hoppin鈥?John, scalloped sweet potatoes, mac 鈥榥鈥?cheese, cranberry sauce and sweet potato pie. Oh yeah, deep fry a turkey: a key part of a soul food Thanksgiving.
Sweet potato pie
1lb sweet potatoes
1 录 cup plain yogurt
戮 cup brown sugar
陆 tsp cinnamon
录 tsp nutmeg
5 egg yolks
salt
9-inch, deep-dish pie crust
1 cup toasted pecans, chopped
maple syrup
Black Eyed Peas (Hoppin John)
Black eyed peas
smoked turkey necks
salt
pepper
garlic
Hush puppies
2 cups cornmeal
2 cup flower
1 tsp salt
1tsp sugar
4 green onions, chopped
1 clove garlic, minced
buttermilk 鈥?varies, just use
enough to make a thick consistency
Mac 鈥榥鈥?cheese
陆 lb elbow noodles
3 陆 lb blocks of cheese 鈥?pick your
flavors of choice, mostly cheddar
2 eggs
1 can evaporated milk
tomatoes
salt %26amp; pepper
Cornbread
2 cups cornmeal
1 tsp kosher salt
1tbsp sugar
2 tsp baking powder
陆 tsp baking soda
1 cup butter milk
2 eggs
1 cup creamed corn
2 tbsp canola oil
Deep-fried turkey
10-12lb turkey
4-5 gallons peanut oil
1lb kosher salt
1lb brown sugar
5 lbs ice
Scalloped sweet potatoes
3 medium sweet potatoes
1 cup heavy cream
1 tbsp chipotle puree
salt %26amp; pepper to taste
Collard greens
2 lbs collard greens
smoked turkey necks
salt, pepper, garlic
Cranberry sauce
1lb cranberries
2 cups orange juice
3 cups ginger ale
2 tbsp maple syrup
2 tbsp brown sugar
陆 tsp kosher salt
zest of 1 orange
Baked ham
Turkey
Red Velvet cake
Peach cobbler
Cornbread
Stuffing
Sweet potatoes
Sweet Potato Pie
Ingredients:
1 1/2 pounds sweet potatoes
3/8 cup heavy cream
6 tablespoons maple syrup
3 tablespoons raw sugar
4 tablespoons melted browned butter
1/4 cupBaileys Irish Cream liquor
3 large eggs
1 egg yolk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon Five Spice Powder 1/8 teaspoon finely ground white pepper
1 pre-baked pie crust made using my lard-butter crust recipe*
Method:
Wash sweet potatoes, pierce several times with a fork and bake in a 400 degree oven for one hour or until completely soft. Remove from oven, allow to cool, peel and mash into a stiff puree. use a potato masher and do this by hand鈥揵ut you can use an immersion blender if you want it to be completely smooth. Turn oven down to 325 degrees.
Wisk together sweet potatoes with all other ingredients, and pour into the pie shell.
Put it into the oven, cover the edge of the crust with your pie chakram or some strips of aluminum foil, and bake for 45-50 minutes.
Allow to cool completely on a rack, before covering.
Serve with unsweetened freshly whipped cream.
*How to make a pre-baked pie crust.
Make crust following the instructions for the lard butter crust. Freeze half the dough, and use the other half to line a pie plate. Trim edges so they overhang the pie plate by about 1/2 inch. Tuck edge under itself to make it slightly thicker and press dough together to hold it. Flute edge by whatever means use the thumb and fingers method.
Preheat oven to 400 degrees F. Get a piece of aluminum foil big enough to cover the bottom of the pie crust and then stick up by a few inches. Make a cup out of the foil and lay it in the bottom of the pie crust, and then weight it down with some beans or pie weights or something.
Bake it for fifteen minutes. Take out the foil and the weights, turn the oven down to 375, and bake it another fifteen minutes.
includes a fried turkey, a very special turducken stuffed with an oyster dressing sweet potato balls and a special apple-butter pumpkin pie.
Southern-Style Collard Greens
INGREDIENTS:
2 pounds of collard greens
1 ham hock or 6 slices of cooked bacon
1 medium onion, sliced or chopped
1 teaspoon of crushed red pepper
2 to 3 teaspoons Kosher salt
PREPARATION:
Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion. Wash off ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens and cook until tender, about 1 hour.
Taste and adjust seasonings. Serve with sliced tomato and corn bread.
Serves 4 to 6.
hope this helps. enjoy.
Go here and click onto the categories on the left hand side of the screen for recipes:
http://www.soulfoodcookbook.com/
ok, you have to have:
corn bread
fried chicken or fried turkey
maybe grits and gravy (it's great!)
cobbler instead of regular pie
yams or sweet potatoes
pecan pie
Smoked turkey, sausage, ribs. Corn bread dressing with crawfish tails, or shrimp. Cauliflower with cheese sauce.
s food';
I have cooked dishes for Thanksgiving in the past but we really want to go all out. We already have plans for baked macaroni, greens (of course) different pies, ect. But we want some more ideas to help us start planning.
I appreciate any ideas but links to specific recipes would be great!! Thanks!Recipes for Soul Food/Black Thanksgiving?
AKARA (Soul Food)
2 c. black-eyed peas
1 med. red onion
1/2 tsp. red pepper, to taste
1/2 tsp. salt
Peanut oil (Preferred) or other vegetable oil for frying
Soak peas overnight. Drain and pound with masher to loosen skins, floating them off in running water or spread on a board and use rolling pin to rub skins loose. Soak further, if necessary, until peas can be crushed. Grind puree in blender, adding water as needed to a smooth consistency (like pancake batter). Grind very finely onion and peppers, if fresh, and add to beans in blender.
Heat oil to 35-375 in deep fryer. Drop mixture by teaspoonful into hot oil and fry until deep brown. Drain on paper towel. Many Africans sprinkle the fried beans with additional red pepper. Eat them warm. Use as warm snacks or as a bread substitute. Makes 3 dozen.
CHITLINS WITH A DIFFERENCE
Chitterlings
Beaten egg
Flour
Black pepper
Cayenne or cracker meal
After the chitterlings are cooked, remove, drain and slice in 2 inch pieces. Dip pieces in beaten egg, roll in flour mixed with black pepper and a pinch of cayenne or cracker meal and deep fry. Drain on paper towel.
SOUL FOOD CASSEROLE
1/4 lb. slab bacon
2 c. chopped onions
1 can tomatoes
1 c. barbecue sauce
2 ham hocks, split
1 c. chopped green peppers
1 c. ketchup
Cut bacon in pieces and render out fat. Saute onions and peppers. Add ketchup, barbecue sauce, tomatoes and ham hocks. Add water sufficient to cover ham hocks. Simmer together for 1-2 hours until meat comes off ham bones.
Lift out ham hocks, take off meat and discard bones. (You can stop at this point and put the sauce away until you are ready to make the rest of the casserole.)
1 pkg. black eyed peas (frozen)
1 pkg. lima beans (frozen)
1 lb. can butter beans
1 lb. can white beans
If the sauce has been refrigerated, you should be able to lift off the fat which will have congealed. If it is still hot, skim off as much as possible. Stir the vegetables into the sauce along with 2 tablespoons maple syrup; sprinkle top with brown sugar. Bake in 300 degree oven for 2 hours, uncovered. Best made 24 hours ahead. Serve with cornbread.Recipes for Soul Food/Black Thanksgiving?
FRIED CHICKEN, of course.
Potato Salad
Fried Turkey
Stuffing
Okra Soup
Potato Pie
Candied Yams
black eyed peas with smoked neck bones, smoked ham, smothered turkey wings, ocra, candied yams
cornbread, hush puppies, collard greens, Hoppin鈥?John, scalloped sweet potatoes, mac 鈥榥鈥?cheese, cranberry sauce and sweet potato pie. Oh yeah, deep fry a turkey: a key part of a soul food Thanksgiving.
Sweet potato pie
1lb sweet potatoes
1 录 cup plain yogurt
戮 cup brown sugar
陆 tsp cinnamon
录 tsp nutmeg
5 egg yolks
salt
9-inch, deep-dish pie crust
1 cup toasted pecans, chopped
maple syrup
Black Eyed Peas (Hoppin John)
Black eyed peas
smoked turkey necks
salt
pepper
garlic
Hush puppies
2 cups cornmeal
2 cup flower
1 tsp salt
1tsp sugar
4 green onions, chopped
1 clove garlic, minced
buttermilk 鈥?varies, just use
enough to make a thick consistency
Mac 鈥榥鈥?cheese
陆 lb elbow noodles
3 陆 lb blocks of cheese 鈥?pick your
flavors of choice, mostly cheddar
2 eggs
1 can evaporated milk
tomatoes
salt %26amp; pepper
Cornbread
2 cups cornmeal
1 tsp kosher salt
1tbsp sugar
2 tsp baking powder
陆 tsp baking soda
1 cup butter milk
2 eggs
1 cup creamed corn
2 tbsp canola oil
Deep-fried turkey
10-12lb turkey
4-5 gallons peanut oil
1lb kosher salt
1lb brown sugar
5 lbs ice
Scalloped sweet potatoes
3 medium sweet potatoes
1 cup heavy cream
1 tbsp chipotle puree
salt %26amp; pepper to taste
Collard greens
2 lbs collard greens
smoked turkey necks
salt, pepper, garlic
Cranberry sauce
1lb cranberries
2 cups orange juice
3 cups ginger ale
2 tbsp maple syrup
2 tbsp brown sugar
陆 tsp kosher salt
zest of 1 orange
Baked ham
Turkey
Red Velvet cake
Peach cobbler
Cornbread
Stuffing
Sweet potatoes
Sweet Potato Pie
Ingredients:
1 1/2 pounds sweet potatoes
3/8 cup heavy cream
6 tablespoons maple syrup
3 tablespoons raw sugar
4 tablespoons melted browned butter
1/4 cupBaileys Irish Cream liquor
3 large eggs
1 egg yolk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon Five Spice Powder 1/8 teaspoon finely ground white pepper
1 pre-baked pie crust made using my lard-butter crust recipe*
Method:
Wash sweet potatoes, pierce several times with a fork and bake in a 400 degree oven for one hour or until completely soft. Remove from oven, allow to cool, peel and mash into a stiff puree. use a potato masher and do this by hand鈥揵ut you can use an immersion blender if you want it to be completely smooth. Turn oven down to 325 degrees.
Wisk together sweet potatoes with all other ingredients, and pour into the pie shell.
Put it into the oven, cover the edge of the crust with your pie chakram or some strips of aluminum foil, and bake for 45-50 minutes.
Allow to cool completely on a rack, before covering.
Serve with unsweetened freshly whipped cream.
*How to make a pre-baked pie crust.
Make crust following the instructions for the lard butter crust. Freeze half the dough, and use the other half to line a pie plate. Trim edges so they overhang the pie plate by about 1/2 inch. Tuck edge under itself to make it slightly thicker and press dough together to hold it. Flute edge by whatever means use the thumb and fingers method.
Preheat oven to 400 degrees F. Get a piece of aluminum foil big enough to cover the bottom of the pie crust and then stick up by a few inches. Make a cup out of the foil and lay it in the bottom of the pie crust, and then weight it down with some beans or pie weights or something.
Bake it for fifteen minutes. Take out the foil and the weights, turn the oven down to 375, and bake it another fifteen minutes.
includes a fried turkey, a very special turducken stuffed with an oyster dressing sweet potato balls and a special apple-butter pumpkin pie.
Southern-Style Collard Greens
INGREDIENTS:
2 pounds of collard greens
1 ham hock or 6 slices of cooked bacon
1 medium onion, sliced or chopped
1 teaspoon of crushed red pepper
2 to 3 teaspoons Kosher salt
PREPARATION:
Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion. Wash off ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens and cook until tender, about 1 hour.
Taste and adjust seasonings. Serve with sliced tomato and corn bread.
Serves 4 to 6.
hope this helps. enjoy.
Go here and click onto the categories on the left hand side of the screen for recipes:
http://www.soulfoodcookbook.com/
ok, you have to have:
corn bread
fried chicken or fried turkey
maybe grits and gravy (it's great!)
cobbler instead of regular pie
yams or sweet potatoes
pecan pie
Smoked turkey, sausage, ribs. Corn bread dressing with crawfish tails, or shrimp. Cauliflower with cheese sauce.
Any good recipe for Thanksgiving Holiday?
I want to try something new this year and would like to know a good recipe for baking/broiling a turkey. Any side dishes recipe?
Thanks in advanced. Any good recipe for Thanksgiving Holiday?
Side Dish.
Broccoli or Cauliflower Cheese.
1 pkg. frozen cauliflower or broccoli, or fresh.
1 can cream of mushroom soup, or some other soup.
1/4 c. grated sharp cheese.
Simmer the broccoli/cauliflower until just tender and place in a casserole dish.
Pour in soup and top with cheese.
Bake at 180C until the soup is bubbling and the cheese is melted an turning brown. (15-20 minutes)
Chutneys.
Apple %26amp; Cranberry Relish.
1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)
1 cup packed brown sugar
1/2 cup white grape juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (12-ounce) package fresh cranberries
Preparation
Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer until thick (about 15 minutes), stirring occasionally. Cool completely.
Beetroot Relish.
1 kg raw beetroot, peeled %26amp; grated
750ml vinegar (recipe recommends white, but I used cider)
Bring to boil in large pot. Cover and simmer 10 mins.
Then add:
1 kg cooking apples, peeled, cored %26amp; grated
500 g onions, diced
6 large garlic cloves, finely diced
1 Tbsp ground ginger
2 tsp paprika (i used smoked, but sweet would work well)
1 1/2 tsp ground cinnamon
500 g brown sugar
Bring mix back to the boil, stirring until sugar disolves.
Simmer, uncovered for 1 1/2 hours, stirring every 10-15 mins.
Bottle into sterilized jars.
Char-Broiled Turkey.
Ingredients
1 15-20 pound turkey
1 salt and pepper
1 vegetable oil
1 onions cut into cubes
2 stalks celery cut into 2
1 inch cubes
2 limes quartered
1 lemon quartered
1 orange %26amp; apple quartered
1 quart water
1 1/2 sticks butter
1 lemon thinly sliced
1 mesquite or hickory chips
1 aluminum foil disposable pan
1 and roll of aluminum foil
Directions
Preheat charcoal grill to medium heat with most of coals on end
opposite where turkey will be sitting directly over. Wash and rinse
turkey, removing giblets. Dry with absorbent towels, and season
inside of turkey with salt and pepper. Rub outside of bird with oil.
Stuff with onions, celery, orange, apple, 2 limes and the 1 lemon
quartered. Completely fill cavities to keep turkey moist. Melt
butter in roasting pan, add water and sliced lemon (add more lemon
juice if desired). Cover turkey tightly (crimp edges) with aluminum
foil, and cook over grill for 4 to 6 hours, removing foil and adding
smoker chips for last hour or so. Alternatively, stuff the bird and
then cover with aluminum foil and bake in 350 degree oven for 6-7
hours.
Servings: 10 servings
http://www.recipe-ideas.co.uk/recipes-3/鈥?/a>
Any good recipe for Thanksgiving Holiday?
Homestyle Turkey, the Michigander Way --
';A simple, down to basics recipe when it comes to the good old tom turkey.';
INGREDIENTS
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Turkey Mercedes
3 heads garlic, peeled
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 (16 pound) turkey
Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
Preheat oven to 325 degrees F (165 degrees C).
Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.
-----------------------------------
German Turkey
1 (18 pound) whole turkey, neck and giblets removed
1 medium onion, peeled
1 large carrot, peeled
1 stalk celery
1 apple, stem removed
1 orange
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 teaspoon soul food seasoning
1 pound sliced smoked bacon
1 turkey sized oven bag
Preheat the oven to 350 degrees F (175 degrees C).
Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.
-----------------------
Mixed Vegetable Casserole
2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded white Cheddar cheese
36 buttery round crackers, crushed
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
Bake about 30 minutes, or until browned and bubbly.
-----------------------------
Fluffy Potato Casserole
2 cups mashed potatoes
1 (8 ounce) package cream cheese, softened
1 onion, chopped
2 eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 (6 ounce) can French fried onions
Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed. Pour into prepared casserole dish. Spread fried onions evenly over the top.
Bake uncovered for 30 to 35 minutes.
---------------------------
Baked Turkey Recipe
Ingredients:
1 (12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
Directions:
Step 1:
Preheat oven 350潞F.
Step 2:
Clean and rinse out turkey cavity and pat dry. Place turkey in a roasting pan. Carefully lift skin over breasts, thighs and drumsticks and insert butter. Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt. Tie or skewer legs together to hold shape during cooking. Cover with aluminum foil.
Step 3:
Bake for 4 hours, or about 20 minutes per pound. Meat thermometer should read 180掳F. when inserted into the thickest portion of the breast away from the bone. Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Makes 12 servings
-------------------------------------
My personal favorite to cook is, stuffing the turkey with apple, celery, onion, carrots and garlic. then loosening the skin, i slip whole sage leaves under it then pat the skin back down. it looks so pretty! then i rub the outside with mayo, salt pepper cayenne and garlic powder.
I like this Carrots Almondine recipe. It's a little bit different and very easy to make. It also adds nice color to the table.
http://kitchenterms.com/carrotsalmondine鈥?/a>
hey u probably dont want to ask this because 1 time i did on my friends account and she made one of the recipies and it turned out HORRIBLEbeauty supply
Thanks in advanced. Any good recipe for Thanksgiving Holiday?
Side Dish.
Broccoli or Cauliflower Cheese.
1 pkg. frozen cauliflower or broccoli, or fresh.
1 can cream of mushroom soup, or some other soup.
1/4 c. grated sharp cheese.
Simmer the broccoli/cauliflower until just tender and place in a casserole dish.
Pour in soup and top with cheese.
Bake at 180C until the soup is bubbling and the cheese is melted an turning brown. (15-20 minutes)
Chutneys.
Apple %26amp; Cranberry Relish.
1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)
1 cup packed brown sugar
1/2 cup white grape juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 (12-ounce) package fresh cranberries
Preparation
Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer until thick (about 15 minutes), stirring occasionally. Cool completely.
Beetroot Relish.
1 kg raw beetroot, peeled %26amp; grated
750ml vinegar (recipe recommends white, but I used cider)
Bring to boil in large pot. Cover and simmer 10 mins.
Then add:
1 kg cooking apples, peeled, cored %26amp; grated
500 g onions, diced
6 large garlic cloves, finely diced
1 Tbsp ground ginger
2 tsp paprika (i used smoked, but sweet would work well)
1 1/2 tsp ground cinnamon
500 g brown sugar
Bring mix back to the boil, stirring until sugar disolves.
Simmer, uncovered for 1 1/2 hours, stirring every 10-15 mins.
Bottle into sterilized jars.
Char-Broiled Turkey.
Ingredients
1 15-20 pound turkey
1 salt and pepper
1 vegetable oil
1 onions cut into cubes
2 stalks celery cut into 2
1 inch cubes
2 limes quartered
1 lemon quartered
1 orange %26amp; apple quartered
1 quart water
1 1/2 sticks butter
1 lemon thinly sliced
1 mesquite or hickory chips
1 aluminum foil disposable pan
1 and roll of aluminum foil
Directions
Preheat charcoal grill to medium heat with most of coals on end
opposite where turkey will be sitting directly over. Wash and rinse
turkey, removing giblets. Dry with absorbent towels, and season
inside of turkey with salt and pepper. Rub outside of bird with oil.
Stuff with onions, celery, orange, apple, 2 limes and the 1 lemon
quartered. Completely fill cavities to keep turkey moist. Melt
butter in roasting pan, add water and sliced lemon (add more lemon
juice if desired). Cover turkey tightly (crimp edges) with aluminum
foil, and cook over grill for 4 to 6 hours, removing foil and adding
smoker chips for last hour or so. Alternatively, stuff the bird and
then cover with aluminum foil and bake in 350 degree oven for 6-7
hours.
Servings: 10 servings
http://www.recipe-ideas.co.uk/recipes-3/鈥?/a>
Any good recipe for Thanksgiving Holiday?
Homestyle Turkey, the Michigander Way --
';A simple, down to basics recipe when it comes to the good old tom turkey.';
INGREDIENTS
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Turkey Mercedes
3 heads garlic, peeled
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 (16 pound) turkey
Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
Preheat oven to 325 degrees F (165 degrees C).
Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.
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German Turkey
1 (18 pound) whole turkey, neck and giblets removed
1 medium onion, peeled
1 large carrot, peeled
1 stalk celery
1 apple, stem removed
1 orange
1/4 cup vegetable oil
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 teaspoon soul food seasoning
1 pound sliced smoked bacon
1 turkey sized oven bag
Preheat the oven to 350 degrees F (175 degrees C).
Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.
Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.
Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.
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Mixed Vegetable Casserole
2 (15 ounce) cans mixed vegetables, drained
1 small onion, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded white Cheddar cheese
36 buttery round crackers, crushed
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
Bake about 30 minutes, or until browned and bubbly.
-----------------------------
Fluffy Potato Casserole
2 cups mashed potatoes
1 (8 ounce) package cream cheese, softened
1 onion, chopped
2 eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 (6 ounce) can French fried onions
Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed. Pour into prepared casserole dish. Spread fried onions evenly over the top.
Bake uncovered for 30 to 35 minutes.
---------------------------
Baked Turkey Recipe
Ingredients:
1 (12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
Directions:
Step 1:
Preheat oven 350潞F.
Step 2:
Clean and rinse out turkey cavity and pat dry. Place turkey in a roasting pan. Carefully lift skin over breasts, thighs and drumsticks and insert butter. Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt. Tie or skewer legs together to hold shape during cooking. Cover with aluminum foil.
Step 3:
Bake for 4 hours, or about 20 minutes per pound. Meat thermometer should read 180掳F. when inserted into the thickest portion of the breast away from the bone. Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Makes 12 servings
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My personal favorite to cook is, stuffing the turkey with apple, celery, onion, carrots and garlic. then loosening the skin, i slip whole sage leaves under it then pat the skin back down. it looks so pretty! then i rub the outside with mayo, salt pepper cayenne and garlic powder.
I like this Carrots Almondine recipe. It's a little bit different and very easy to make. It also adds nice color to the table.
http://kitchenterms.com/carrotsalmondine鈥?/a>
hey u probably dont want to ask this because 1 time i did on my friends account and she made one of the recipies and it turned out HORRIBLE
I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
This is from Food Network's Ham on the Street. The best Sweet Potato/yam recipe I've ever had!
5 tablespoons unsalted butter
3 pounds sweet potatoes
Kosher salt
1/2 cup chopped pecans
1/2 cup coffee flavored liqueur (recommended: Kahlua)
1 cup heavy cream
3/4 cup dark brown sugar
1 (10.5 ounce) bag mini marshmallows
Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart oven-proof baking dish.
Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
I saw a recipe at Sue Bee Honey that sounded good Flavored just with Honey and Ginger does not sound sickening sweet check it outI need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
Real simple...
1/ Boil yams 2 or 3 big ones until cooked.
2/ While still hot skin and mash while adding 1 stick of butter
3/ Pour into a pyrex baking dish top with mini-marshmallows.
4/ Bake until the marmallows are browned.
Well what I do is Buy a few sweet potatoes or yams and then peel the skin off. The I slice about a half an inch to an inch and then boil until almost tender. Strain water and place in a baking dish and pour on the brown sugar (all depends on how sweet you want them) and butter. Bake until soft and then put marshmallows on top and bake just until the marshmallows are just turning brown. You have to try a few times to get it just the way YOU like it. But they are awesome this way. My sister uses the canned kind so you don't have to peel and boil. Good Luck.
go to allrecipes.com!
here is a great recipe
Aunt Polly's Sweet Potato Casserole
2 lb Sweet potatoes, boiled,
-peeled, and mashed 2 Eggs, beaten
2 oz Margarine, melted
1/2 c Brown sugar
1 c Buttermilk
1/4 ts Baking soda
1/2 ts Nutmeg and cinnamon
Combine all ingredients and mix well. Will be very soupy. Bake at 350F for 1 hour. Yields about 10 servings.
This is the best and easiest sweet potato casserole in the whole world - my family has had this every Thanksgiving and Christmas for about 20 years. Enjoy!
SENATOR RUSSELL'S SWEET POTATOES
3 c. sweet potatoes, mashed
1 c. granulated sugar
2 eggs, beaten
1 tbsp. vanilla
1/2 c. butter, melted
TOPPING:
1 c. light brown sugar
1 c. chopped nuts
1/3 c. butter, not melted
1/3 c. flour
Mix first 5 ingredients thoroughly. Pour into buttered casserole. Mix topping ingredients to crumb consistency. Sprinkle on top of potatoes. Bake 30 minutes at 350 degrees. One large can of potatoes is sufficient. Remove any string from potatoes and drain off most of the juice, but not all
3 cups peeled and chunked yams
3 apples peeled and chunked
Sauce
1/2 cup maple syrup
1/2 cup Captain Morgan's spiced rum
1/2 cup butter
1/2 teaspoon cinnamon
cook over medium heat until bubbling and butter melts
Toss over Yams and Apples
Cook in covered greased baking pan for 45 minutes at 400 degrees or until Yams are tender.
I always cook day before and reheat in over after turkey comes out.
5 tablespoons unsalted butter
3 pounds sweet potatoes
Kosher salt
1/2 cup chopped pecans
1/2 cup coffee flavored liqueur (recommended: Kahlua)
1 cup heavy cream
3/4 cup dark brown sugar
1 (10.5 ounce) bag mini marshmallows
Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart oven-proof baking dish.
Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
I saw a recipe at Sue Bee Honey that sounded good Flavored just with Honey and Ginger does not sound sickening sweet check it outI need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
Real simple...
1/ Boil yams 2 or 3 big ones until cooked.
2/ While still hot skin and mash while adding 1 stick of butter
3/ Pour into a pyrex baking dish top with mini-marshmallows.
4/ Bake until the marmallows are browned.
Well what I do is Buy a few sweet potatoes or yams and then peel the skin off. The I slice about a half an inch to an inch and then boil until almost tender. Strain water and place in a baking dish and pour on the brown sugar (all depends on how sweet you want them) and butter. Bake until soft and then put marshmallows on top and bake just until the marshmallows are just turning brown. You have to try a few times to get it just the way YOU like it. But they are awesome this way. My sister uses the canned kind so you don't have to peel and boil. Good Luck.
go to allrecipes.com!
here is a great recipe
Aunt Polly's Sweet Potato Casserole
2 lb Sweet potatoes, boiled,
-peeled, and mashed 2 Eggs, beaten
2 oz Margarine, melted
1/2 c Brown sugar
1 c Buttermilk
1/4 ts Baking soda
1/2 ts Nutmeg and cinnamon
Combine all ingredients and mix well. Will be very soupy. Bake at 350F for 1 hour. Yields about 10 servings.
This is the best and easiest sweet potato casserole in the whole world - my family has had this every Thanksgiving and Christmas for about 20 years. Enjoy!
SENATOR RUSSELL'S SWEET POTATOES
3 c. sweet potatoes, mashed
1 c. granulated sugar
2 eggs, beaten
1 tbsp. vanilla
1/2 c. butter, melted
TOPPING:
1 c. light brown sugar
1 c. chopped nuts
1/3 c. butter, not melted
1/3 c. flour
Mix first 5 ingredients thoroughly. Pour into buttered casserole. Mix topping ingredients to crumb consistency. Sprinkle on top of potatoes. Bake 30 minutes at 350 degrees. One large can of potatoes is sufficient. Remove any string from potatoes and drain off most of the juice, but not all
3 cups peeled and chunked yams
3 apples peeled and chunked
Sauce
1/2 cup maple syrup
1/2 cup Captain Morgan's spiced rum
1/2 cup butter
1/2 teaspoon cinnamon
cook over medium heat until bubbling and butter melts
Toss over Yams and Apples
Cook in covered greased baking pan for 45 minutes at 400 degrees or until Yams are tender.
I always cook day before and reheat in over after turkey comes out.
What's a great, easy, stovetop vegetable recipe for Thanksgiving side dish?
I need something new this year, as a side dish, that can be cooked on the stovetop. Preferrably using 1 or more of the following vegetables: Asparagus, Carrots, Cauliflower, Cabbage, Eggplant, Mushroom, Spinach, Squash, or ZuccchiniWhat's a great, easy, stovetop vegetable recipe for Thanksgiving side dish?
2 medium onions, minced
2-3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning (I use Bell's)
2 cups chicken broth or turkey broth or vegetable broth
hot water
2 (6 ounce) packages stovetop-style seasoned stuffing mix
Saute onions and celery in butter.
Sprinkle with Bell's seasoning.
Set aside to cool slightly then toss this mixture into your favorite dry stuffing mix.
Heat broth through and set aside.
Read directions on your favorite stuffing mix.
Add enough hot water to the broth to make up the required liquid needed.
(Omit butter the recipe calls for as it was already used to saute vegetable.) Pour over stuffing/vegetables mixture and mix well.
Stuff your chicken or turkey with this or serve as a side dish (after baking in a covered baking dish for 15 minutes at 325F).What's a great, easy, stovetop vegetable recipe for Thanksgiving side dish?
';Glazed Carrot Coins'; - 4 servings
2 tbsp. butter
2 tbsp. brown sugar
2 tbsp. orange juice
1/4 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
6 medium carrots; cut into 1/2'; slices
In a small saucepan, melt butter over medium heat. Stir in brown sugar, orange juice, salt, ginger and cinnamon. Add carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.
';Spaghetti Squash Supreme'; - 4 servings
1 large spaghetti squash (about 3 1/2 lbs.)
4 bacon strips; diced
3 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds. Place one squash half cut-side down on a microwave-safe plate. Cover and microwave on HIGH for 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in the squash and bacon; heat through. Remove from heat; stir in cheese just until blended. Serve immediately.
';Wilted Garlic Spinach'; - 4 servings
1 tsp. cornstarch
1 tsp. sugar
2 tbsp. chicken broth
1 tbsp. soy sauce
1/2 tsp. sesame oil
6 garlic cloves; minced
1 tbsp. canola oil
3/4 lb. fresh spinach; trimmed
In a small bowl, combine cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside.
In a small skillet, saute garlic in oil 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir 2 minutes or just until spinach is wilted and coated with sauce. Serve with slotted spoon.
';Asparagus with Cream Sauce'; - 8 to 10 servings
2 cups water
2 lbs. fresh asparagus; trimmed
1/2 cup chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. garlic powder
1 tsp. lemon-pepper seasoning
1/2 tsp. salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tbsp. cider vinegar
1 tsp. dill weed
1 cup (8 oz.) sour cream
In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour, garlic powder, lemon-pepper seasoning and salt until blended; gradually stir in broth. Add parsley, vinegar and dill.
Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on serving platter. Top with cream sauce.
I know you prefer one of the above but this is a great recipe for corn.
Saute in 4 T. of butter or margarine some chopped onion and chopped bell pepper any color until tender. Add two cans of corn drained. Heat. Add on large block of cream cheese and just enough milk to thin a little bit. Warm until cream cheese melts in. Salt and pepper to taste. This is delicious.
http://www.cooks.com/
1. boiled asparagus but only to get crispy (about 2 minutes). remove from the pot and top with parmesan cheese.
2. sliced squash, zucchini, onion, and red bell pepper cooked in water and 6 chicken bouillon cubes. season with about 1 1/2 tsp. of cavendar's greek seasoning!
3. boiled cabbage cooked with ham!
4. sauteed mushrooms in garlic butter!
5. carrots and peas cooked in butter and seasonings!
I love this on asparagus.And yes,you can make it on top of the stove too.Just don't let it boil.
Easy Hollandaise Sauce
1/2 cup butter (1/2 cup)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Take the carrots boil them with some brown sugar and butter. When they are done drain and then add butter and brown sugar,
Let them melt, and serve. Cauliflower is real good covered with cheese (Cheddar). Saute some mushrooms in olive oil with some garlic and onion. These are some of my favorite's
How about a vegitable that even the KIDS will eat? Try Zucchini BREAD! This bread has a warm and cinnamon taste and also has chocolate chips in it! I LOVED it as a kid! I never knew it was VEGGIES!
Ingredients:
* 11/2 c Flour
* 1/2 tsp Cinnanamon
* 1/2 tsp Nutmeg
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/4 tsp Baking Powder
* 1 Egg
* 1 c Sugar
* 1/4 c Oil
* 1 c Zucchini (shredded)
* 1 c Chocolate chips
Directions:
Preheat oven to 350 degrees. Mix first 6 ingredients in a small bowel and set aside. Cream egg, sugar and oil in a mixing bowel and add zucchini mixing well. Gradually add flour/spice mixture, making sure everything is thoroughly mixed in. Stir in chocolate chips. Pour into a greased loaf pan and bake in a 350 degree oven for 55 minutes.
2 medium onions, minced
2-3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning (I use Bell's)
2 cups chicken broth or turkey broth or vegetable broth
hot water
2 (6 ounce) packages stovetop-style seasoned stuffing mix
Saute onions and celery in butter.
Sprinkle with Bell's seasoning.
Set aside to cool slightly then toss this mixture into your favorite dry stuffing mix.
Heat broth through and set aside.
Read directions on your favorite stuffing mix.
Add enough hot water to the broth to make up the required liquid needed.
(Omit butter the recipe calls for as it was already used to saute vegetable.) Pour over stuffing/vegetables mixture and mix well.
Stuff your chicken or turkey with this or serve as a side dish (after baking in a covered baking dish for 15 minutes at 325F).What's a great, easy, stovetop vegetable recipe for Thanksgiving side dish?
';Glazed Carrot Coins'; - 4 servings
2 tbsp. butter
2 tbsp. brown sugar
2 tbsp. orange juice
1/4 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
6 medium carrots; cut into 1/2'; slices
In a small saucepan, melt butter over medium heat. Stir in brown sugar, orange juice, salt, ginger and cinnamon. Add carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.
';Spaghetti Squash Supreme'; - 4 servings
1 large spaghetti squash (about 3 1/2 lbs.)
4 bacon strips; diced
3 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds. Place one squash half cut-side down on a microwave-safe plate. Cover and microwave on HIGH for 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in the squash and bacon; heat through. Remove from heat; stir in cheese just until blended. Serve immediately.
';Wilted Garlic Spinach'; - 4 servings
1 tsp. cornstarch
1 tsp. sugar
2 tbsp. chicken broth
1 tbsp. soy sauce
1/2 tsp. sesame oil
6 garlic cloves; minced
1 tbsp. canola oil
3/4 lb. fresh spinach; trimmed
In a small bowl, combine cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside.
In a small skillet, saute garlic in oil 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir 2 minutes or just until spinach is wilted and coated with sauce. Serve with slotted spoon.
';Asparagus with Cream Sauce'; - 8 to 10 servings
2 cups water
2 lbs. fresh asparagus; trimmed
1/2 cup chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. garlic powder
1 tsp. lemon-pepper seasoning
1/2 tsp. salt
1 cup chicken broth
1/4 cup minced fresh parsley
2 tbsp. cider vinegar
1 tsp. dill weed
1 cup (8 oz.) sour cream
In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour, garlic powder, lemon-pepper seasoning and salt until blended; gradually stir in broth. Add parsley, vinegar and dill.
Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on serving platter. Top with cream sauce.
I know you prefer one of the above but this is a great recipe for corn.
Saute in 4 T. of butter or margarine some chopped onion and chopped bell pepper any color until tender. Add two cans of corn drained. Heat. Add on large block of cream cheese and just enough milk to thin a little bit. Warm until cream cheese melts in. Salt and pepper to taste. This is delicious.
http://www.cooks.com/
1. boiled asparagus but only to get crispy (about 2 minutes). remove from the pot and top with parmesan cheese.
2. sliced squash, zucchini, onion, and red bell pepper cooked in water and 6 chicken bouillon cubes. season with about 1 1/2 tsp. of cavendar's greek seasoning!
3. boiled cabbage cooked with ham!
4. sauteed mushrooms in garlic butter!
5. carrots and peas cooked in butter and seasonings!
I love this on asparagus.And yes,you can make it on top of the stove too.Just don't let it boil.
Easy Hollandaise Sauce
1/2 cup butter (1/2 cup)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Take the carrots boil them with some brown sugar and butter. When they are done drain and then add butter and brown sugar,
Let them melt, and serve. Cauliflower is real good covered with cheese (Cheddar). Saute some mushrooms in olive oil with some garlic and onion. These are some of my favorite's
How about a vegitable that even the KIDS will eat? Try Zucchini BREAD! This bread has a warm and cinnamon taste and also has chocolate chips in it! I LOVED it as a kid! I never knew it was VEGGIES!
Ingredients:
* 11/2 c Flour
* 1/2 tsp Cinnanamon
* 1/2 tsp Nutmeg
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/4 tsp Baking Powder
* 1 Egg
* 1 c Sugar
* 1/4 c Oil
* 1 c Zucchini (shredded)
* 1 c Chocolate chips
Directions:
Preheat oven to 350 degrees. Mix first 6 ingredients in a small bowel and set aside. Cream egg, sugar and oil in a mixing bowel and add zucchini mixing well. Gradually add flour/spice mixture, making sure everything is thoroughly mixed in. Stir in chocolate chips. Pour into a greased loaf pan and bake in a 350 degree oven for 55 minutes.
What should I do to Change my Recipes for the Family this Thanksgiving?
We already have the turkey, stuffing, gravy, sweet potatoes, veggies, corn bread, cranberry sauce, drinks and apple crisp. I am going to be making mashed potatoes and pumpkin pie but I was wondering what I should do to make them even better and more unique than ever. Help!
Oh, and if you attach or write out a recipe you'll probably get Best Answer! 10 pts!!!What should I do to Change my Recipes for the Family this Thanksgiving?
I love pumpkin, and it is such a great seasonal ingredient. I have a recipe for pumpkin corn bread that can be used to make stuffing for the turkey, too-but I've never tried it as stuffing.
From The Great Little Pumpkin Cookbook by Michael Krondl:
Pumpkin Corn Bread-
1/3 c. corn oil
1 c. all-purp flour
1 c. cornmeal
1 1/4 tsp baking soda
1/2 tsp salt
1 c. pumpkin puree
1/2 c. buttermilk
2 eggs
2 tsp brown sugar
Brush inside of a 9-10'; cast iron skillet with 1 tbsp of the corn oil. Place in oven then set oven temp to 425 F.
In large bowl sift flour, cornmeal, baking soda, and salt. In separate bowl combine pumpkin, buttermilk, remaining oil, eggs, and brown sugar. Stir dry ingredients into wet ingredients until just combined. Remove skillet from oven, pour in batter, return to oven, bake 30-40 minutes until center is firm.
To make stuffing with the cornbread:
1 tbsp canola oil
3/4 pound Italian sausage, casings removed
1 large onion, chopped
1/2 c. chicken broth, low sodium
1/2 recipe pumpkin corn bread, crumbled (approx 5 cups)
1/2 c. hulled pumpkin seeds, lightly toasted
1/2 c. dried cranberries
1 tsp dried thyme leaves, crumbled
2 tbsp chopped fresh Italian parsley
salt %26amp; pepper to taste, optional
In large skillet, heat oil over medium-high heat. Add sausage and fry until it is cooked through, breaking it up as it cooks. Using a slotted spoon, transfer cooked sausage to large bowl. Drain off all but 2 tbsp of fat in the pan. Add onion and cook over medium heat until onion is golden and soft, about 10 minutes. Add broth and remove from heat. To the sausage, add the cornbread, onion with broth, seeds, parsley, cranberries, thyme, salt %26amp; pepper if using. Toss to combine, mixture should remain a little dry. Use to stuff turkey, any remaining stuffing can be cooked in a buttered baking dish covered with buttered foil at 350F until heated through (about 30 mins). Uncover and bake an additional 15 minutes or until top has browned.
Sorry that was kind of long. Also if you're sweet potatoes are mashed, try stirring in a spoonful of orange zest and a handful of dried cranberries, that's really good!
Happy Thanksgiving!What should I do to Change my Recipes for the Family this Thanksgiving?
Add garlic and crumbled bacon to the mashed potatoes.
add pepper 2 the mashed potatoes
Oh, and if you attach or write out a recipe you'll probably get Best Answer! 10 pts!!!What should I do to Change my Recipes for the Family this Thanksgiving?
I love pumpkin, and it is such a great seasonal ingredient. I have a recipe for pumpkin corn bread that can be used to make stuffing for the turkey, too-but I've never tried it as stuffing.
From The Great Little Pumpkin Cookbook by Michael Krondl:
Pumpkin Corn Bread-
1/3 c. corn oil
1 c. all-purp flour
1 c. cornmeal
1 1/4 tsp baking soda
1/2 tsp salt
1 c. pumpkin puree
1/2 c. buttermilk
2 eggs
2 tsp brown sugar
Brush inside of a 9-10'; cast iron skillet with 1 tbsp of the corn oil. Place in oven then set oven temp to 425 F.
In large bowl sift flour, cornmeal, baking soda, and salt. In separate bowl combine pumpkin, buttermilk, remaining oil, eggs, and brown sugar. Stir dry ingredients into wet ingredients until just combined. Remove skillet from oven, pour in batter, return to oven, bake 30-40 minutes until center is firm.
To make stuffing with the cornbread:
1 tbsp canola oil
3/4 pound Italian sausage, casings removed
1 large onion, chopped
1/2 c. chicken broth, low sodium
1/2 recipe pumpkin corn bread, crumbled (approx 5 cups)
1/2 c. hulled pumpkin seeds, lightly toasted
1/2 c. dried cranberries
1 tsp dried thyme leaves, crumbled
2 tbsp chopped fresh Italian parsley
salt %26amp; pepper to taste, optional
In large skillet, heat oil over medium-high heat. Add sausage and fry until it is cooked through, breaking it up as it cooks. Using a slotted spoon, transfer cooked sausage to large bowl. Drain off all but 2 tbsp of fat in the pan. Add onion and cook over medium heat until onion is golden and soft, about 10 minutes. Add broth and remove from heat. To the sausage, add the cornbread, onion with broth, seeds, parsley, cranberries, thyme, salt %26amp; pepper if using. Toss to combine, mixture should remain a little dry. Use to stuff turkey, any remaining stuffing can be cooked in a buttered baking dish covered with buttered foil at 350F until heated through (about 30 mins). Uncover and bake an additional 15 minutes or until top has browned.
Sorry that was kind of long. Also if you're sweet potatoes are mashed, try stirring in a spoonful of orange zest and a handful of dried cranberries, that's really good!
Happy Thanksgiving!What should I do to Change my Recipes for the Family this Thanksgiving?
Add garlic and crumbled bacon to the mashed potatoes.
add pepper 2 the mashed potatoes
I'm Looking for a wonderful NEW recipe for Thanksgiving?
If you have a recipe that you LOVE for thanksgiving, I'd love to hear it. Main dishes or desserts would be wonderful! I love hearing what everyone else makes, I know we always have the usual Turkey, yams, cauliflower and pumpkin pie. Thank you for sharing, I look forward to everyones suggestions!!I'm Looking for a wonderful NEW recipe for Thanksgiving?
2 cans corn (drained), one package of cream cheese, one half stick of butter; salt and pepper and a little garlic powder... heat together in large saucepan, stirring often... add some chopped jalapenos near the end (optional)... ENJOY this simple and different dish... and try your own variations...I'm Looking for a wonderful NEW recipe for Thanksgiving?
i love to make sweet potato praline i make the traditional sweet potatoes too but everyone has started asking for the praline
sweet potato praline
INGREDIENTS
4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans
DIRECTIONS
Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
Bake for 30 minutes in the preheated oven.
I've made this for the holidays for many years and everyone loves it:
Cranberry Mousse
20 ounces crushed pineapple
1 cup water
6 ounces cranberry gelatin
16 ounces whole cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon nutmeg
8 ounces sour cream
1/2 cup chopped pecans
Drain the pineapple, reserving the liquid. Add the liquid and water to the gelatin in saucepan and stir. Boil until the gelatin dissolves; remove from the heat.
Pour the gelatin into a large Pyrex serving bowl. Blend in the cranberry sauce, lemon juice, grated peel and nutmeg. Chill until the mixture thickens slightly, then blend in the sour cream. Fold in the pineapple and pecans. Chill until firm, about two to four hours, or overnight.
6 cups sliced apples (about 6 medium)
1 cup sweetened dried cranberries
1 teaspoon ground cinnamon
1 Tablespoon lemon juice
3/4 quick-cooking oats
3/4 cup all purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chopped walnuts
ice cream, if desired
1. Heat oven to 375*. In a large bowl, mix apples, cranberries, cinnamon, and lemon juice. Spoon into an ungreased 11x7 (2 qt) glass baking dish.
2. In a large bowl, mix remaining ingredients, except ice cream, with fork until crumbly. Sprinkle over fruit mixture.
3. Bake 35-40 minutes or until apples are tender, juices bubble and topping is golden brown. Serve warm with ice cream.
8 servings
I've been making the same menu for many years. If I changed anything very much my family would disown me!
Here's a couple of their favorites...
SPINACH CASSEROLE
3-10 oz. boxes frozen chopped spinach (squeezed DRY)
陆 cup chopped onion (saut茅ed until soft)
Large carton small curd cottage cheese
(Note: If cottage cheese seems extra wet, drain some liquid)
陆 cup grated Parmesan cheese
8 oz. shredded Swiss cheese (陆 in casserole and 陆 on top)
3 beaten eggs
1-1/2 t. salt
White pepper to taste (optional)
Combine all ingredients except for half of the Swiss cheese and place in greased 2-quart casserole. Sprinkle remaining Swiss cheese on top. Bake at 350 degrees for 45-60 minutes.
The finished product will be too ';wet'; if you don't remove ALL the liquid from the spinach. I have been told you can substitute broccoli but I haven't tried it.
MASHED POTATO CASSEROLE
Once you try this version of mashed potatoes there's no going back! They are rich, creamy and absolutely wonderful. Plus... they taste better if you make them a day or so ahead. They also keep quite well as leftovers.
3陆 lbs. potatoes (pared weight)
Water for boiling
1陆 t. salt
1/8 t. pepper
陆 t. garlic salt
录 t. onion powder
陆 stick butter
8 oz. package cream cheese
8 oz. sour cream
Boil potatoes until very very tender. Drain well and place in mixing bowl with seasonings and butter. Whip until very smooth. If mixture is too thick to work with, add a little of the sour cream. Once mixture is smooth add softened cream cheese, whipping until cheese is melted and well blended. Add remaining sour cream and mix until well blended.
Place mixture into a well-greased 2陆-3 quart uncovered
casserole making swirls and peaks with the back of a large spoon and bake for 1 hour at 350 degrees. Serves 6 pigs or 8 normal people.
This recipe may be made several days ahead or even frozen, but remember, if it is ice cold when you put it in the oven it needs more time to bake. When recipe is doubled it can take 2 hours.
Happy Thanksgiving!
One of my favorites came from a kids' magazine while I was still a kid (yes, we had electricity then.) It's Cranberry Crunch. It makes a great alternative to pumpkin pie for dessert, or a fun addition to Thanksgiving breakfast. Combine 2 cups rolled oats (regular or quick, but not instant) 1 cup flour and 2 cups brown sugar. Stir in 2 teaspoons cinnamon, and 1/2 to 1 teaspoon each: nutmeg, ginger, and cloves. Use a teaspoon or so of cardamom, too, if you have it on hand. Cut in 1 cup margarine or butter. It should make coarse crumbs. Spread 2/3 of the mixture in the bottom of a greased or sprayed 9x13 or slightly larger baking pan. Press the mixture down evenly and firmly to make the bottom crust. Spread 1 can (16 oz, I think -- the regular size) of wholeberry cranberry sauce evenly over this. Top with the remaining crumb mixture and pat lightly down. Bake 45 min at 350 degrees Fahrenheit. It should get brown and bubbly. Let it cool a bit in the pan, then cut it before it's completely cooled. Serve warm or cooled. Some folks like it warm with a scoop of ice cream on top for dessert; others like it plain for breakfast. Still others like to eat it like a cookie or fruit bar. You decide.
Oat Crunch
1 cup honey
1/2 cup creamy peanut butter
1/4 cup pecans or almonds, chopped
1 1/2 cups puffed rice cereal
1 cup oatmeal (regular, not quick-cooking)
In microwaveable bowl, combine peanut butter and honey. Cook for 30 seconds and stir until smooth. In large bowl combine cereal, oats, and nuts. Pour peanut butter mixture overtop. Stir and combine well, pat into buttered 9x 13inch casserole dish. Cool in refrigerator for at least 4 hours, cut into bars and serve. Or crumble over vanilla ice cream.
One of my favorite dishes that I like to use during the holidays is my Green Beans %26amp; Stewed Tomatoes...You can use this recipe if you have a BIG family like I do or you can minimize it so that it can suit your family. Here we go:
4 cans Green Beans
4-6 strips of bacon (fried)
2 cans Tomatoes (stewed)
1 onion (finely chopped)
2 teaspoon Itailian Seasoning
2 tablespoon sugar
Salt and Pepper (to taste)
In fryer pan fry bacon. While in pot add all other ingredients together. After bacon has been cooked, drain fat from bacn and add bacon to mixture of beans and tomatoes. Make sure that you add the juices that come from the green beans and tomatoes. Let veggies simmer for 20-25 minutes. Then you can enjoy your veggies.....ENJOY and HAPPY THANKSGIVING!!!!!
AL`
OMG Paula Deen is amazing..have you seen her show? Try some of her recipes...im sure you could find them on google.com
starting november 9th food network is doing their thanksgiving episodes and they always have amazing new ideas. i got a bunch last year. (barefoot contessa, paula deen, and giada delaurentis are people that i noticed had really creative ideas last year.
www.foodnetwork.com or got to the tv channel its 42 with me but your cable might be different!
happy thanksgiving
2 cans corn (drained), one package of cream cheese, one half stick of butter; salt and pepper and a little garlic powder... heat together in large saucepan, stirring often... add some chopped jalapenos near the end (optional)... ENJOY this simple and different dish... and try your own variations...I'm Looking for a wonderful NEW recipe for Thanksgiving?
i love to make sweet potato praline i make the traditional sweet potatoes too but everyone has started asking for the praline
sweet potato praline
INGREDIENTS
4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans
DIRECTIONS
Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
Bake for 30 minutes in the preheated oven.
I've made this for the holidays for many years and everyone loves it:
Cranberry Mousse
20 ounces crushed pineapple
1 cup water
6 ounces cranberry gelatin
16 ounces whole cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon nutmeg
8 ounces sour cream
1/2 cup chopped pecans
Drain the pineapple, reserving the liquid. Add the liquid and water to the gelatin in saucepan and stir. Boil until the gelatin dissolves; remove from the heat.
Pour the gelatin into a large Pyrex serving bowl. Blend in the cranberry sauce, lemon juice, grated peel and nutmeg. Chill until the mixture thickens slightly, then blend in the sour cream. Fold in the pineapple and pecans. Chill until firm, about two to four hours, or overnight.
6 cups sliced apples (about 6 medium)
1 cup sweetened dried cranberries
1 teaspoon ground cinnamon
1 Tablespoon lemon juice
3/4 quick-cooking oats
3/4 cup all purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chopped walnuts
ice cream, if desired
1. Heat oven to 375*. In a large bowl, mix apples, cranberries, cinnamon, and lemon juice. Spoon into an ungreased 11x7 (2 qt) glass baking dish.
2. In a large bowl, mix remaining ingredients, except ice cream, with fork until crumbly. Sprinkle over fruit mixture.
3. Bake 35-40 minutes or until apples are tender, juices bubble and topping is golden brown. Serve warm with ice cream.
8 servings
I've been making the same menu for many years. If I changed anything very much my family would disown me!
Here's a couple of their favorites...
SPINACH CASSEROLE
3-10 oz. boxes frozen chopped spinach (squeezed DRY)
陆 cup chopped onion (saut茅ed until soft)
Large carton small curd cottage cheese
(Note: If cottage cheese seems extra wet, drain some liquid)
陆 cup grated Parmesan cheese
8 oz. shredded Swiss cheese (陆 in casserole and 陆 on top)
3 beaten eggs
1-1/2 t. salt
White pepper to taste (optional)
Combine all ingredients except for half of the Swiss cheese and place in greased 2-quart casserole. Sprinkle remaining Swiss cheese on top. Bake at 350 degrees for 45-60 minutes.
The finished product will be too ';wet'; if you don't remove ALL the liquid from the spinach. I have been told you can substitute broccoli but I haven't tried it.
MASHED POTATO CASSEROLE
Once you try this version of mashed potatoes there's no going back! They are rich, creamy and absolutely wonderful. Plus... they taste better if you make them a day or so ahead. They also keep quite well as leftovers.
3陆 lbs. potatoes (pared weight)
Water for boiling
1陆 t. salt
1/8 t. pepper
陆 t. garlic salt
录 t. onion powder
陆 stick butter
8 oz. package cream cheese
8 oz. sour cream
Boil potatoes until very very tender. Drain well and place in mixing bowl with seasonings and butter. Whip until very smooth. If mixture is too thick to work with, add a little of the sour cream. Once mixture is smooth add softened cream cheese, whipping until cheese is melted and well blended. Add remaining sour cream and mix until well blended.
Place mixture into a well-greased 2陆-3 quart uncovered
casserole making swirls and peaks with the back of a large spoon and bake for 1 hour at 350 degrees. Serves 6 pigs or 8 normal people.
This recipe may be made several days ahead or even frozen, but remember, if it is ice cold when you put it in the oven it needs more time to bake. When recipe is doubled it can take 2 hours.
Happy Thanksgiving!
One of my favorites came from a kids' magazine while I was still a kid (yes, we had electricity then.) It's Cranberry Crunch. It makes a great alternative to pumpkin pie for dessert, or a fun addition to Thanksgiving breakfast. Combine 2 cups rolled oats (regular or quick, but not instant) 1 cup flour and 2 cups brown sugar. Stir in 2 teaspoons cinnamon, and 1/2 to 1 teaspoon each: nutmeg, ginger, and cloves. Use a teaspoon or so of cardamom, too, if you have it on hand. Cut in 1 cup margarine or butter. It should make coarse crumbs. Spread 2/3 of the mixture in the bottom of a greased or sprayed 9x13 or slightly larger baking pan. Press the mixture down evenly and firmly to make the bottom crust. Spread 1 can (16 oz, I think -- the regular size) of wholeberry cranberry sauce evenly over this. Top with the remaining crumb mixture and pat lightly down. Bake 45 min at 350 degrees Fahrenheit. It should get brown and bubbly. Let it cool a bit in the pan, then cut it before it's completely cooled. Serve warm or cooled. Some folks like it warm with a scoop of ice cream on top for dessert; others like it plain for breakfast. Still others like to eat it like a cookie or fruit bar. You decide.
Oat Crunch
1 cup honey
1/2 cup creamy peanut butter
1/4 cup pecans or almonds, chopped
1 1/2 cups puffed rice cereal
1 cup oatmeal (regular, not quick-cooking)
In microwaveable bowl, combine peanut butter and honey. Cook for 30 seconds and stir until smooth. In large bowl combine cereal, oats, and nuts. Pour peanut butter mixture overtop. Stir and combine well, pat into buttered 9x 13inch casserole dish. Cool in refrigerator for at least 4 hours, cut into bars and serve. Or crumble over vanilla ice cream.
One of my favorite dishes that I like to use during the holidays is my Green Beans %26amp; Stewed Tomatoes...You can use this recipe if you have a BIG family like I do or you can minimize it so that it can suit your family. Here we go:
4 cans Green Beans
4-6 strips of bacon (fried)
2 cans Tomatoes (stewed)
1 onion (finely chopped)
2 teaspoon Itailian Seasoning
2 tablespoon sugar
Salt and Pepper (to taste)
In fryer pan fry bacon. While in pot add all other ingredients together. After bacon has been cooked, drain fat from bacn and add bacon to mixture of beans and tomatoes. Make sure that you add the juices that come from the green beans and tomatoes. Let veggies simmer for 20-25 minutes. Then you can enjoy your veggies.....ENJOY and HAPPY THANKSGIVING!!!!!
AL`
OMG Paula Deen is amazing..have you seen her show? Try some of her recipes...im sure you could find them on google.com
starting november 9th food network is doing their thanksgiving episodes and they always have amazing new ideas. i got a bunch last year. (barefoot contessa, paula deen, and giada delaurentis are people that i noticed had really creative ideas last year.
www.foodnetwork.com or got to the tv channel its 42 with me but your cable might be different!
happy thanksgiving
Whats the best cookies recipe for Thanksgiving?
I whont to know the best cooke for thankgivingWhats the best cookies recipe for Thanksgiving?
for thanksgiving a pumpkin roll or even plain ol' pumpkin bread top my list over any cookie!!Whats the best cookies recipe for Thanksgiving?
Best appetizer ever:
2 cans crab meat
2 8oz. jars of Kraft Old English Cheese
1 stick softened butter
8-10 english muffins
1/2 Tbls Seasoned Salt
2 tsp. garlic powder
dashes of hot sauce
Drain crabmeat and combine with the butter, cheese, seasoned Salt, and garlic powder and hot sauce. Spread mixture on halved English Muffins.
Freeze for 1/2 hour, cut into quarters.
Broil uncovered for 10-12 minutes or until bubbling and lightly browned.
PUMPKIN COOKIES WITH CREAM CHEESE
FROSTING
COOKIES:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
FROSTING:
1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese
Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.
Savory Cheddar and Jalapeno Jelly Cookies
Pumpkin cookies w/vanilla frosting....Check the libby's website. They have great recipes for their canned pumpkin.
Well....these are sweet like a cookie...but kind of like a cake/biscuit.....I think people would like them because it'd be good but out of the ordinary:
Pumpkin Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
TO MAKE THE SCONES:.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14鈥?6 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
TO MAKE THE PLAIN GLAZE:.
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.
AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
--------------------------------------鈥?br>
Cocunut Scones with Jam
1 3/4 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into chunks
2 large eggs
1/2 cup milk
1/4 cup raspberry jam or cherry jam
In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
Scrape dough onto a lightly floured board and pat into an 8 inch round. Slide round onto a buttered 12 by 15 inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
Bake in a 375 degree regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.
THANKSGIVING COOKIES
1 c. shortening
1 c. packed brown sugar
1 c. sugar
2 eggs
2 c. flour
2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. crushed cornflakes
2 c. rolled oats
1 c. chopped pecans
1 c. shredded coconut
Cream shortening and sugars until smooth. Add eggs and beat. Sift flour, soda, baking powder and salt together and add to creamed mixture. Mix well. Add cornflakes, oats, pecans, and coconut. Mix until combined. Drop by teaspoon onto ungreased cookie sheet. Bake at 400 degrees for 15 minutes. Yields: 10 dozen.
THANKSGIVING COOKIES
1 c. butter
2 c. sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. milk
1 c. oats
Cream butter and sugar. Stir in eggs and vanilla. Add the flour, baking powder and salt. Add the milk, then the oats. Refrigerate dough for 2 hours. Roll the dough into balls and place on cookie sheet. Spread butter (or PAM) on the bottom of a cup. Dip the cup in sugar. Now flatten each ball using the cup dipped in sugar. Bake at 375 degrees for 8 to 10 minutes.
To decorate: Candy corn Small peanut butter cups Chocolate chips Red licorice rope
While cookies are warm, use a little bit of frosting to stick a peanut butter cup upside down in the center of the cookie. This will be the turkey's body. Press candy corn around the top of cookie to make turkey's tail. Use more frosting to stick a chocolate chip to the center of the peanut butter cup for the head. Stick a piece of the licorice below the chocolate chip for the gobbler.
Fun for kids to make!
BOTH ARE GREAT!
for thanksgiving a pumpkin roll or even plain ol' pumpkin bread top my list over any cookie!!Whats the best cookies recipe for Thanksgiving?
Best appetizer ever:
2 cans crab meat
2 8oz. jars of Kraft Old English Cheese
1 stick softened butter
8-10 english muffins
1/2 Tbls Seasoned Salt
2 tsp. garlic powder
dashes of hot sauce
Drain crabmeat and combine with the butter, cheese, seasoned Salt, and garlic powder and hot sauce. Spread mixture on halved English Muffins.
Freeze for 1/2 hour, cut into quarters.
Broil uncovered for 10-12 minutes or until bubbling and lightly browned.
PUMPKIN COOKIES WITH CREAM CHEESE
FROSTING
COOKIES:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
FROSTING:
1 tbsp. vanilla
1 lb. powdered sugar
1 stick butter
8 oz. cream cheese
Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.
Savory Cheddar and Jalapeno Jelly Cookies
Pumpkin cookies w/vanilla frosting....Check the libby's website. They have great recipes for their canned pumpkin.
Well....these are sweet like a cookie...but kind of like a cake/biscuit.....I think people would like them because it'd be good but out of the ordinary:
Pumpkin Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
TO MAKE THE SCONES:.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14鈥?6 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
TO MAKE THE PLAIN GLAZE:.
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.
AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
--------------------------------------鈥?br>
Cocunut Scones with Jam
1 3/4 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into chunks
2 large eggs
1/2 cup milk
1/4 cup raspberry jam or cherry jam
In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
Scrape dough onto a lightly floured board and pat into an 8 inch round. Slide round onto a buttered 12 by 15 inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
Bake in a 375 degree regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.
THANKSGIVING COOKIES
1 c. shortening
1 c. packed brown sugar
1 c. sugar
2 eggs
2 c. flour
2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. crushed cornflakes
2 c. rolled oats
1 c. chopped pecans
1 c. shredded coconut
Cream shortening and sugars until smooth. Add eggs and beat. Sift flour, soda, baking powder and salt together and add to creamed mixture. Mix well. Add cornflakes, oats, pecans, and coconut. Mix until combined. Drop by teaspoon onto ungreased cookie sheet. Bake at 400 degrees for 15 minutes. Yields: 10 dozen.
THANKSGIVING COOKIES
1 c. butter
2 c. sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tbsp. milk
1 c. oats
Cream butter and sugar. Stir in eggs and vanilla. Add the flour, baking powder and salt. Add the milk, then the oats. Refrigerate dough for 2 hours. Roll the dough into balls and place on cookie sheet. Spread butter (or PAM) on the bottom of a cup. Dip the cup in sugar. Now flatten each ball using the cup dipped in sugar. Bake at 375 degrees for 8 to 10 minutes.
To decorate: Candy corn Small peanut butter cups Chocolate chips Red licorice rope
While cookies are warm, use a little bit of frosting to stick a peanut butter cup upside down in the center of the cookie. This will be the turkey's body. Press candy corn around the top of cookie to make turkey's tail. Use more frosting to stick a chocolate chip to the center of the peanut butter cup for the head. Stick a piece of the licorice below the chocolate chip for the gobbler.
Fun for kids to make!
BOTH ARE GREAT!
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