Thanksgiving Recipes

11/14/2009 | me

[tsmith130]

I did this last year and a lot of good recipes were posted so I thought I'd try it again. Take one and/or leave one!

[tsmith130]

I posted this one last year and got several freep mails from people who tried it and loved it, so here it is again.

This pie is VERY rich!

Rich Chocolate Pecan Pie (From the Food Network)

1 1/2 cups pecans 1 cup semisweet chocolate chips 1 unbaked 9-inch pie shell (deep dish is best) 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup corn syrup 1/2 teaspoon vanilla extract Pinch salt Caramel Sauce, for garnish, recipe follows Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

3/4 cup sugar 2 tablespoons water 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream 2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

If that isn't sweet enough for you, throw some vanilla ice cream on top too.

Make dental appt.

[tsmith130]

Awww poop....I’ll reformat it and repost. Sorry!

[KYGrandma]

Cranberry Apple Relish
from Zendher’s Frankenmuth, MI

Ingredients:
- 1 lb. Northern Spy apples
- 1 lb. dark red cranberries
- 2 cups sugar
- 2 whole Navel oranges, peel on

Preparation:

1. Wash and core the apples, leaving the skin intact.

2. Freeze the cranberries solid.

3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4” square.

4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/ sugar.

5. Refrigerate and let set 1 hour before serving.

Husband likes it better the next day. I also use less sugar and have even done half sugar and half Splenda. Also, can’t find Spy’s in Kentucky, so I just use any red apple.

[tsmith130]

Rich Chocolate Pecan Pie (From the Food Network)

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (deep dish is best)
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

If that isn't sweet enough for you, throw some vanilla ice cream on top too.

Make dental appt.

[Talisker]

If you've never tried it, you don't know what an incredible taste treat you're missing:

Brine Your Turkey!

[Conservative Vermont Vet]

If you've never tried it, you don't know what an incredible taste treat you're missing: Brine Your Turkey!

I second the motion.

I have been brining my turkeys for about 3 years now and cannot recommend it enough.

[tsmith130]

I always brine but this is great info to have. Thanks for posting it!

Sometimes I brine one and deep fry another. ;o)

[monocle]

"Make dental appt"

And check insulin supply.

[JRochelle]

Thanksgiving Roasted Vegetables

1 large red onion
1 red or yellow pepper
Any of the following, whatever amount you want.
sweet potatoes
eggplant
carrots

Cut vegetables into 1 inch pieces.
Add on clove crushed garlic.
Add enough olive oil to coat vegetables. Salt and pepper.
Place into shallow pan, like a cookie sheet, single layer.
Roast for 40 min. @ 400, stirring once after 20 minutes.
Best when the onions have just started to burn.

[Rushmore Rocks]

Pork loins also benefit greatly from brining.

[JRochelle]

We always brine.

No other turkey is good.

We use:

Sugar cure
Tender quick
Liquid smoke
Water.
3-5 days in refrigerator.

[Conservative Vermont Vet]

This is one of my favorites which I have been making for about 10 years.

Is super easy, delicious and will be a hit for anyone who cares to try it, especially for Thanksgiving.

In fact, I usually make a dozen or so and give them out to friends.

Ingredients

* 4 ounces cream cheese, softened
* 1 tablespoon milk
* 1 tablespoon white sugar
* 1 1/2 cups frozen whipped topping, thawed
* 1 (9 inch) prepared graham cracker crust
* 1 cup cold milk
* 2 (3.5 ounce) packages instant vanilla pudding mix
* 1 (15 ounce) can solid pack pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
Directions

1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

2. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

3. Refrigerate 4 hours, or until set.

Note: The only personal touch I've added (probably cuz I'm from Vermont) is I brush the top lightly with REAL maple syrup.

ENJOY!!!!

[patriot08]

.

Never could understand why so many people get their cranberry sauce out of a can.
Buy the berries. Instructions on the pkg. are so simple- and there’s just no comparison as to taste.

.

[patriot08]

.

Never could understand why so many people get their cranberry sauce out of a can.
Buy the berries. Instructions on the pkg. are so simple- and there’s just no comparison as to taste.

.

[patriot08]

.

Never could understand why so many people get their cranberry sauce out of a can.
Buy the berries. Instructions on the pkg. are so simple- and there’s just no comparison as to taste.

.

[patriot08]

.

Never could understand why so many people get their cranberry sauce out of a can.
Buy the berries. Instructions on the pkg. are so simple- and there’s just no comparison as to taste.

.

[autumnraine]

ATTENTION ALL DIABETICS OR FAMILY MEMBERS OF DIABETICS WHO MISS OUT ON THE SWEET YUMMIES ON THANKSGIVING!!
This is about the most delicious dessert I have ever made and after making it a few years back, 90% of the requests for Christmas presents is this pie for their very own. I made 27 pies last Christmas, LOL! But it’s so easy, the whole pie takes about 20 minutes of prep time.

Double Layer Pumpkin Pie-Sugar Free

What You Need!

1/2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup plus
1 Tbsp. milk, divided
1 Tbsp. splenda
1 tub (8 oz.) SUGAR FREE COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) SUGAR FREE JELL-O Vanilla Flavor Instant Pudding
1 3/4 tsp. pumpkin pie spice

Make It!

BEAT cream cheese, 1 Tbsp. milk and splenda in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.

[Conservative Vermont Vet]

PS: The pie I posted is called a Layered Pumpkin Cream Cheese Pie.

BTW it is very light,(not like your traditional pumpkin pie) non filing--if using moderate sized slices--(great after a big turkey dinner) and taste almost as good as cheese cake layered with pumpkin

[Twotone]

I love pecan pie! Sounds wonderful

Here’s my mother’s pumpkin pie recipe:

Crust:
3 cups flour
1 cup shortening
1 tsp salt

Cut ingredients together & pat into a 9x13” pan. (You can roll out, but this is quicker.)

Filling:
1 30 oz. can pumpkin
1/2 cup white sugar
1 cup packed brown sugar
6 eggs
1 13 oz. can evaporated milk
3 oz. brandy or rum
3 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1&1/2 tsp ginger
1/2 tsp salt

Beat together in mixer. Be sure to blend thoroughly. Pour into pie shell & bake for 15 minutes at 450 degrees F, then turn oven down to 400 degrees. Cook until done - about an hour - test by inserting a knife & having it come out clean. Serve with whipped cream & chopped crystalized ginger.

I made this a couple of weeks ago & added about a half cup of molasses to the filling. Gave it more of a gingerbread flavor rather than pumpkin.

[autumnraine]

HA! I just posted that one too! By the way, mine is adapted for diabetics, it’s easy to do!