Please share your favorite Thanksgiving recipe/memories for everyone here in the comments!
Cranberry Sauce is my expert dish for Thanksgiving. Here is the recipe, a variation by me of one used by Paula Deen. I also suggest replacing the apple ingredient with pear if you so choose!
1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced (you can also add orange zest and little bits of orange if that’s your fave!)
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool. Makes 4-5 cups.
If you want to enjoy the holiday, steer clear of political arguments and just bring some wine.
LOL! You know the libs will bring the whine!
An ALL TIME favorite!
Shoot! I just made Cranberry sauce! Sounds delicious!
I’d share a recipe but my entire kitchen is packed up due to a remodel, however, mix brains, humor, good peeps, a wonderful,fearless leader and her loyal sidekick, add a dash of salt and serve with a bevvie of your choice and you’ve got the best group of people for which to be thankful.
Happy Thanksgiving Everyone!
Back at ya, VH.
Love this recipe…I always make a double batch…half is served with Thanksgiving dinner, the other half I run thoroughly through a blender and then freeze into delicious popsicles with texture for dessert or a snack.
Thanks for the fantastic recipe! Great idea VP. Happy Thanksgiving everyone. The latest Twitter picture of Tammy is beautiful. That’s the one!
Yummy spread for bread or dip for crackers….
Sun-Dried Tomato Spread Recipe
Makes a lot! Could easily be cut in half. I served with my homemade cheese & olive breads.
2 packages (8 ounces each) cream cheese, softened
2 cups mayonnaise
1/4 cup finely chopped onion
4 garlic cloves, minced
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers. Yield: 28 servings (1/4 cup each).
Originally published as Sun-Dried Tomato Spread in Taste of Home June/July 2008, p49
If you think you don’t like Brussels Sprouts, try this one…..
BACON BRUSSELS SPROUT GRATIN
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
AUTHOR: BECKY HARDIN – THE COOKIE ROOKIE
1 1/2 pounds brussels sprouts trimmed and cut in half lengthwise
3 tablespoons salted butter
3 tablespoons all-purpose flour
2 cups skim
salt and pepper to taste
1/2 cup grated parmesan cheese
8 slices bacon fully cooked and crumbled
1 cup shredded white cheddar cheese
Preheat oven to 400 degrees F
Bring water to a boil in a large pot. Salt the water. Add in all the brussels sprouts and cook for 6-7 minutes, or until they have turned bright green and are slightly soft. Remove the sprouts using a slotted spoon and place in a baking dish sprayed with nonstick spray.
While the brussels are cooking, make your sauce.
To make the sauce, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and allow to cook for 1 minute, whisking constantly.
Whisk in your milk slowly, again whisking constantly until a sauce forms.
Reduce heat to simmer and allow to cook for 5-6 minutes or until its thick and smooth. Whisk frequently while it cooks.
Season the salt liberally with salt and pepper to taste, and then stir in the parmesan cheese.
Sprinkle the bacon crumbles over the brussels in the baking dish, reserving a bit for garnish.
Pour the white sauce over the brussels, making sure to get in all the nooks and crannies.
Top with the shredded white cheddar and remaining bacon.
Bake for 10-15 minutes or until cheese is fully melted and bubbly.
Carrot Soufflé – a change from the normal sweet potatoes….. Sugar can be lowered a bit…..
Fresh Carrot Souffle
Rated as 4.59 out of 5 Stars
Prep 15 m
Cook 1 h 15 m
Ready In 1 h 30 m
1 3/4 pounds carrots, peeled and chopped
1 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners’ sugar
Preheat oven to 350 degrees F (175 degrees C).
In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
Bake 1 hour in the preheated oven, or until top is golden brown. (Time approx – start watching at 45-50 minutes if your oven runs hot.) Sprinkle lightly with confectioners’ sugar before serving (optional).
ALL RIGHTS RESERVED © 2019 Allrecipes.com
Printed From Allrecipes.com 11/29/2019
Changed it up this year as it was just the two of us for Thanksgiving dinner. Slow cooker Cuban turkey breast (cumin, oregano, garlic and Vidalia onion slices) with sides of charred Brussel Sprouts topped with bits of bacon, Parm. cheese and balsamic vinegar, and asparagus.
Hope you all had a wonderful Thanksgiving.
Now it’s time to crank up the Christmas music.
OK here it is. Yummy ginger cookies.
Yum, THX. K