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Archive for the ‘Thanksgiving’ Category

from pillsbury.com

I’m totally breaking Julie’s #1 rule of “not posting until tried.”  Sorry.  These look waaaaay too delicious to not share!  Hoping to make them for our first Thanksgiving abroad!  Pretty sure I can find all of the ingredients, or at least something close…

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1/3 cup water

1/3 cup honey

1 1/4 cups fresh whole cranberries

1 refrigerated pie crust, softened as directed

3 Tbsp almond paste, softened (from 3 1/2-oz tube)

1 1/2 tsp sliced almonds

8 tsp honey

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Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.

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from pillsbury.com

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FYI:  all of the following quick recipes use fresh green beans.  I’m sure frozen would work as well, but I wouldn’t use canned.

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Basic Beans

Spread a single-layer of fresh green beans (ends snapped) on a cookie sheet.  Drizzle with olive oil, sprinkle with salt.  Bake for 10 minutes at 350… or about that.  It depends on how crispy or tender you like your beans.

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Beans & Cranberries

Steam or boil fresh green beans and 1 tsp orange peel.  When done to your liking, place beans in serving bowl.  Stir in 1/2 cup cranberries and 2 Tbsp honey.  Optional:  top with bacon bits or bacon crumbles.

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Green Beans w/ Garlic Vinaigrette

Cook 2 1/2 lbs beans to your preference (oven, steam, boil, doesn’t matter).  Combine & whisk in large bowl: 1/2 tsp lemon zest, 1 Tbsp lemon juice, 2 tsp evoo, 1 tsp dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 2 minced garlic cloves.  Add beans, toss to coat.  Top with toasted almonds.

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Rich and delicious… pecan pie has never tasted so good!  (Also a Thanksgiving tradition at our house that started when I made my first Thanksgiving dinner.)

photo (not recipe) courtesy of pillsbury.com

1 pie crust (I use the frozen ones)

3 eggs, slightly beaten

1 cup light-colored corn syrup

2/3 cup sugar

1/3 cup butter, melted

1 tsp vanilla

1 cup pecans halves

1/2 – 1 cup semisweet chocolate chips (depends on how rich you want it)

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*Preheat oven to 350

*In medium bowl combine eggs, corn syrup, sugar, butter, and vanilla; mix well.  Stir in pecan halves and chocolate chips.

*Pour into pie shell, bake until set, about 45 minutes (use foil ring to prevent crust from burning).

*Cool on wire rack.  Drizzle with melted chocolate, if desired.

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pumpkin pie

I don’t like pumpkin pie, so I honestly can’t tell you if this is a good recipe.  However, I’ve never had any complaints… or leftovers!

1 pie crust (I use Marie Callendar’s frozen pie crusts)

1 can (15 oz) pumpkin

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2 eggs, slightly beaten

1 can (12 oz) evaporated milk

*Preheat oven to 375

*For filling, in a bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.  Add eggs; beat lightly with a fork until combined.  Gradually add half’n’half; stir just until combined.

*Pour filling into pastry shell.  Cover edges of crust with foil ring (open in center, only covering crust).  Bake for 25 minutes.  Remove foil.  Bake about 25 minutes more or until a knife inserted into center comes out clean.  Cool on wire rack.  Cover and chill within 2 hours.

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from BH&G New Cookbook

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orange sweet potatoes

Time-consuming, but delicious, beautiful, and a Thanksgiving tradition!

4 lb cooked, peeled sweet potatoes

8 oranges

2/3 cup orange juice

1 Tbsp orange zest (freshly grated)

5 Tbsp brandy or grand marnier

2 tsp salt

pinch pepper

1 tsp ground ginger

12 Tbsp butter, divided

1 cup brown sugar, divided

3 egg yolks

1 cup chopped pecans (4oz)

1 tsp cinnamon

*Cut sweet potatoes in half and bake until soft.  Let cool, and hollow into a large bowl.

*Mix potatoes (I use an electric hand mixer); add orange juice and zest, brandy, 1/4 cup butter, 1/3 cup brown sugar, and egg yolks.  Beat until soft/smooth.  Set aside.

*Cut off tops of oranges and a little off the bottom (to sit flat).  Scoop out pulp (a spoon works best for this).

*Scoop sweet potato mixture into oranges.

*Topping:  combine remaining butter, cinnamon, pecans, and brown sugar.  Top oranges with mixture.

*Bake at 350 for 50 minutes.

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from Jenn’s kitchen

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Thanksgiving Day

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Dinner:

Deep-fried turkey

Orange Sweet Potatoes

Fresh green beans

Cornbread stuffing

Potato wedges

Fresh cranberry sauce

Rhodes Rolls

Deviled Eggs

Fruit Salad

Finger Jello

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Dessert:

Chocolate Pecan Pie

Pumpkin Pie

Homemade ice-cream

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Snacks during the day:

Mexi Dip & Chips

Holiday Popcorn

Chex Mix

Pretzel Turtles

Pistashios

Candied Pecans

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