Savory Applesauce

The hardest part about making homemade applesauce is peeling & coring the apples. Aside from that, its very easy, and worth the annoying prep. I started making this Savory Applesauce about 8 years ago. Now I almost never buy premade store bought applesauce. When planning to make it to serve it as a side dish, I follow the recipe as-is. However if I'm using it for baking purposes, I cut the sugar in half and omit the savory herb from it.

Savory Applesauce
Ingredients
10 medium Apples - Organic Granny Smith Preferably, but you can use pretty much any type of apple
1 Cup Sugar
1 Cup Water
2/3 cup lemon juice
1/4 teaspoon dried savory herb
1/4 teaspoon ground cloves

Directions
Peel & core apples. Slice apples into 8 slices for each apple, then chop all 8 slices in half. Put into 8 quart stock pot with all other ingredients, mix to combine. Heat on medium high to bring to a boil. Reduce to medium and continue boiling for 20 minutes. Remove from heat. If you prefer chunky style applesauce, light mash apples with a potato masher by hand. If you like smooth applesauce, you can either use an immersion blender to puree the apple chunks or allow sauce to cool 15 minutes, then puree in blender in batches, using the pulse button (do not continuously blend or your sauce will turn into a baby food style puree).

This recipe makes just over 3 quarts of applesauce. Store in an airtight container in the refrigerator. If your not planning to use it all within a week, you can store it in the freezer for 6-8 months. Just make sure the applesauce is completely cool before freezing. When making applesauce for baking (i often substitute applesauce for oil, butter & eggs), reduce amount of sugar to 1/2 a cup, omit the dried savory as well. When storing for baking I will usually separate the sauce into smaller 1/2 cup containers before freezing so when I need to use it, I just pull out the amount I need rather then defrosting a full quart sized contained. If you know how to can, you can store the applesauce in mason jars in your pantry rather then in the freezer - I have no idea how to can myself, otherwise I'd do this rather then having it take up so much space in my freezer.

You can substitute the lemon juice with additional water or any flavor juice or nectar to give your sauce a different flavor.

On The Menu - 2015

I've already shared my menu plan for this year with the family - they all think I'm nuts. Making too much. But hey, can never have too much for Thanksgiving - especially since left-overs are a must.

Appetizers
Shrimp Cocktail
Cheese & Cracker Platter
Stuffed Mushrooms
My Mother-In-Law's Spinach Dip with Crackers
Pigs In A Blanket
Harvest Pumpkin Soup
Pumpkin Bread

Main Course & Sides
Roasted Turkey (of course)
Homemade Gravy
My Father-in-Law's Homemade Stuffing
Stove Top Stuffing
Baked Ziti
Mashed Potatoes
Marshmallow Topped Sweet Potato Casserole
Baked Yams
My Mother-in-Law's Sautéed Mushrooms
Garlic Cheese Biscuits
Pillsbury Grand's Biscuits
Cornbread
Mashed Turnips
Mashed Butternut Squash
Creamed Spinach
Brussel Sprouts in Butter Sauce
Glazed Baby Carrots
Baby Peas in Butter Sauce
Roasted Asparagus
Homemade Whole Berry Cranberry Sauce
Homemade Jellied Cranberry Sauce
Homemade Savory Applesauce
White Corn in Butter Sauce
Broccoli in Cheese Sauce
Steamed Green Beans
Green Bean Casserole

Desserts
Homemade Pumpkin Pie
Homemade Apple Pie
Homemade Sweet Potato Pie
Reese's Peanut Butter Cup Pie
Fresh Baked Cookies from my Sister-in-Law
Additional Pies my Mother-In-Law is planning on bringing
Pilgrim Hat Cookies

Beverages
Fresh Apple Cider
Martinelli's Sparkling Apple Cider
Soda
Wine
Coffee
Homemade Eggnog


The Cheese & Cracker's Platter will consist of baby swiss, fresh mozzarella, Vermont Cheddar, NY Sharp Cheddar, and Pepper Jack Cheese. Plus Ritz Crackers & Wheat Crackers.

For the Pigs In A Blanket, instead of buying already prepped frozen Pigs In A Blanket, I am using the Mini Cocktail Franks wrapped in Pillsbury Crescent Roll Dough - they taste so much better done this way. Bake them at 375F for about 15-20 minutes, just until the crescent roll dough is puffed & crispy. Serve with a small dish of ketchup & mustard.

Baked Apple Skins

Planning to peel apples to make apple pie or applesauce? Instead of throwing those skins away, bake them. They make a delicious healthy snack. Normally I just compost mine in my big composting bin out back, but I decided to try baking them this year instead. My kids loved them, and had enough left over to send some to school with them this morning for their in school snack.

Baked apple skins
Ingredients
Apple Skins/peels
Cinnamon Sugar

Directions:
Preheat oven to 400F. Arrange skins in a single layer on a baking sheet. Bake at 400 for 12-15 minutes. Just until the skins start to turn brown and curl up around the edges. Remove from the oven and while they are cooling, sprinkle with some cinnamon sugar. Allow to cool completely. Once cooled they will become a sweet, crunchy snack. Store in either an airtight container or a zip-lock bag.

Baked Ziti

Since my husband really isn't big on Turkey, baked Ziti has become another major part of my Thanksgiving Menu. When I make Baked Ziti I go very heavy on the cheeses - to me the Ricotta is the most important part - there must be plenty of it for it to be a good Baked Ziti.

My Baked Ziti
Ingredients
3 (16oz each) packages of Ziti or Mostaccioli

3 (32oz each) containers Ricotta (Polly O Brand if possible, its the best)
3 pounds mozzarella, shredded & divided (1 pound to mix in, 2 pounds sprinkle on top)
3-4 (24oz) jars pasta sauce (I prefer Francesco Rinaldi Brand Original Traditional)


Directions:
Preheat oven to 375F

Cook pasta according to package directions. Drain, return to pot.

Add both containers of ricotta to pasta and mix until well incorporated. Then Add sauce, I usually add a jar and a half of sauce for 3 pounds of pasta, but it all depends on your preference. Mix well, then add in 1 pound of shredded mozzarella, mix well.

Carefully pour pasta mixture into 2 rectangular bakes (9inch by 13 inch). Cover with shredded mozzarella, then using a spoon, drizzle more sauce on top.

Bake at 375F for 30-35 minutes until hot & cheese is completely melted.


White Sauced Baked Ziti
Not everyone in my family likes tomato sauce so often I will make a white sauce instead for one of the two trays of ziti. To make it, follow the same directions as above, but instead of the 4 jars of pasta sauce, replace with my White Sauce recipe below:

Ingredients for Sauce
1 stick salted butter (do not use margarine)
4 tablespoons all purpose flour
4-5 cups milk
Salt & Pepper to taste
Optional: garlic powder or minced garlic Directions
In a 3 quart saucepan, melt butter on medium flame. Once butter is completely melted, mix in flour until well incorporated. Add a cup of milk to the mixture and using a wire whisk, constantly whisk until there's no clumps. Allow mixture to thicken (1 or 2 minutes), then add another cup of milk, again constantly whisking, allow to thicken again, add another cup of milk and repeat until all milk is mixed in, then continue heating on medium low to allow sauce to thicken a little. Add Salt & Pepper to taste, if desired sprinkle in a 1/2 teaspoon of garlic powder or 1 teaspoon of minced garlic.

Roasted Pumpkin Seeds

With three kids to make Jack O'Lanterns for, plus my annual need for homemade pureed pumpkin, I end up with a lot of pumpkin seeds. Instead of tossing them, I roast them. I made several batches each with a different flavoring, often I will give them away as gifts to family members, and have also sent loads of them to school with the kids to share at the Thanksgiving Parties.

Here's some of the different recipes I use:

Simple Roasted Pumpkin Seeds
Ingredients

2 cups pumpkin seeds
1 Tbsp olive oil
1 1/2 tsp kosher salt
2 tsp seasoned salt

Directions
Remove seeds from pumpkin. Wash completely. Dry using paper towels. Lay flat on cookie sheet and allow seeds to dry overnight.

Mix pumpkin seeds in bowl with olive oil and seasonings. Stir until completely combined. Pour seeds onto a cookie sheet and bake in a 250 degree oven for 60-90 minutes. Turn seeds every 15 minutes. Cook until desired brown-ness. I like ours crispy! Enjoy!

Notes: instead of seasoned salt try using any of these instead: Old Bay Seasoning, Garlic Powder, Onion Powder, Celery Salt, cinnamon sugar(omit kosher salt), pumpkin pie spice mixed with a bit of sugar(omit kosher salt), brown sugar, shake n'bake, or cayene pepper.


Sweet & Spicy Pumpkin Seeds
Ingredients
2 cups fresh pumpkin seeds
3 tablespoons butter, melted
3 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin

Directions:
Clean the pumpkin seeds as best you can, removing any strings or pumpkin bits. Add seeds and all other ingredients to a bowl and toss to coat.

Spray two cookie sheets or one extra-large baking pan with cooking spray. Spread pumpkin seeds evenly in a single layer in pan(s) and roast at 250 degrees for 90 minutes (check every 10 minutes after the first hour to be sure they don’t start to burn – mine didn't even come close to burning but it’s always better to play it safe and check).

Remove from oven and cool to room temperature before serving. Store in an airtight container.


Cajun Roasted Pumpkin Seeds
Ingredients
2 cups pumpkin seeds, raw
2 tablespoons butter, melted
1/2 teaspoon cumin
1/2 teaspoon Cajun seasoning
Freshly ground Himalayan pink salt (or sea salt) & pepper

Directions
Preheat oven to 350 degrees.
Pour melted butter onto pumpkin seeds and stir in bowl.
Add seasoning and stir until coated. Layer onto baking sheet and roast for 20-25 minutes.


Salt & Vinegar Roasted Pumpkin Seeds
This particular flavor is my oldest son's favorite. He loved Salt & Vinegar Potato Chips, so he went nuts when I made these Salt & Vinegar Roasted Pumpkin Seeds.

Seeds from one large pumpkin, rinsed and drained
1/2 c. water
1 c. white distilled vinegar
1 tablespoon canola oil
2 teaspoons salt

Directions
Preheat oven to 200 degrees. Line a baking sheet with parchment or a silicone baking mat.

In a large sauce pan, combine the washed pumpkin seeds, water and apple cider vinegar. Bring to a boil, then turn heat down so that mixture simmers on the stove top for 10 minutes.

Remove from heat and dump the pumpkin seeds into a strainer, to drain away all the water and vinegar.
Spread the seeds evenly on the baking sheet, and allow to dry in the 200 degree oven... about 30-40 minutes. Check on them once or twice, and shake the pan around a bit to evenly dry them.

Increase oven temperature to 375 degrees.

In a clean bowl, toss the pumpkin seeds with the tablespoon of oil, salt and Parmesan cheese. Mix well to combine.

Again, spread the seeds on your baking sheet and bake for 20 - 25 minutes, shaking pan once or twice during cooking time. Seeds will be nicely browned when finished.

Maple Pumpkin Cream Cheese Trifle

I'm not really a fan of Jello Brand's Pumpkin Spice pudding, but my mother-in-law buys it for me now annually, after Thanksgiving last year I had extra, so I made this trifle for my kids and they loved it.

Maple Pumpkin Cream Cheese Trifle

Ingredients
16oz pumpkin puree
2 cups sugar
1 cup canola oil
4 eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4tsp salt
1 tsp vanilla
1 heaping teaspoon ground flax (optional)
2 boxes Jello brand Instant Pumpkin Spice Pudding Mix
3 cups milk

16 oz container Cool Whip, divided
8oz cream cheese, softened to room temperature
Optional garnishes: chocolate shavings, cinnnamon, mini chocolate chips, chopped up candy bits Directions
Preheat oven to 350F.

In large mixing bowl combine pumpkin puree, oil, eggs & vanilla, using electric mixer, mix well until all is blended.

In a separate bowl combine flour, baking powder, baking soda, spices and ground flax. Gradually add dry mix to wet mix while continuing to mix with electric mixer until all is combined and well blended.

Grease an 11 inch by 16 inch baking pan or two smaller pans. Pour mixture into pan(s) and bake 20-30 minutes until tested with toothpick in center for doneness (20-30 minutes). Allow to cool completely.

Meanwhile prepare udding by combining milk and pudding mixes in mixing bowl and beat with electric mixer until pudding is thickened. Set aside.

Prepare frosting by beating the cream cheese until soft and creaming, gently folding in all but 2 cups of the Cool Whip.

Remove cake from pans and cut into 1 inch cubes (doesn't have to be perfect).

To assemble trifle, begin by placing cubes of cake in bottom of bowl for the first layer,. Top with layer of pudding, then top with layer of frosting. Repeat until you reach about 1 1/2 inches to top of trifle bowl. Use the reserved 2 cups of Cool Whip for the top layer. Optional: decorate the top of the trifle with either chocolate shavings, sprinkled cinnamon, mini chocolate chips or chopped up pieces of candy.

Pumpkin Chip Cookies

For years I've heard family members rave about these Pumpkin Chip Cookies, so one day I hunted down a recipe to give them a try. With a little of my own tweaking I got these super yummy cookies

My Pumpkin Chip Cookies



Ingredients
1/2 cup shortening or margarine softened
1 1/2c granulated sugar (I only used 1cup)
1 egg
1 cup canned or homemade pumpkin(purred)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon Baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2cup chopped walnuts (optional)
1 cup chocolate chips (I use mini chips)

Directions:
Preheat oven to 350F. Grease cookie sheets.

In large bowl cream shortening and sugar. Add egg, pumpkin and vanilla. Continue beating. Combine flour, baking soda, baking powder and spices. Gradually add to the liquid mixture. Stir in the nuts and chips. Drop dough by teaspoonfuls onto cookie sheet. Bake 10-15 minutes (depending on how soft or crunchy u like them).

Healthy Apple Cookies

I have no idea where I found this recipe, all I know is I've been making it every fall for the last 6 years. They are really yummy, super soft cookies that also happen to be way more healthy then most other kinds of cookies. They have no added sugar, their sweetness comes entirely from the natural sugar in the fruit and a tiny bit of agave nectar or honey.

Healthy Apple Cookies



Ingredients
3/4cup chopped dates
1/2 cup peeled & finely chopped apple
1/2cup raisins
1/2 cup water
1 cup + 1 tablespoon flour (I used whole wheat)
1teaspoon ground cinnamon
1 teaspoon baking soda
2 eggs
1 teaspoon agave nectar or honey

Directions
Preheat oven to 350f. In large saucepan combine fruit and water. Bring to a boil, then simmer 3 minutes. In a bowl combine flour, cinnamon and baking soda. Add to apple mixture. Mix well. In a small bowl combine eggs and agave or honey, beat well then add to apple mixture. Drop spoonfuls onto greased cookie sheet and bake 10-12 minutes. Makes 2 dozen.

Calories 54; 1gm fat; 18mg cholesterol, 24mg sodium, 11gm carve, 1gm protein.

Roasted Acorn Squash with Parsley & Wild Blueberries

I'm not really a fan of acorn squash, but my mother-in-law gave me one from her friend's farm back at the end of the summer. So I had to hunt for a recipe to make it work for me. The recipe I found used pomegranate arils instead of blueberries. Despite their current popularity, I hate pomegranates. So I switched them out for Wild Blueberries instead. I still don't really care for accorn squash, but my son loved it.

Roasted Acorn Squash with Parsley & Wild Blueberries....or Pomegrantes
Ingredients
Cooking spray
2 medium acorn squash
Kosher salt and ground black pepper
1/2 cup chopped fresh parsley
1/2 cup wild blueberries or pomegranate arils

Directions:
Preheat oven to 425 degrees F. Lightly spray two rimmed baking pans with cooking spray. Cut squash crosswise into 1-inch slices.

Use round cookie cutter or small can or jar to remove seeds from middle of each slice. Place slices on prepared pans. Lightly spray with cooking spray and sprinkle with salt and pepper.

Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.

Transfer squash slices to serving platter and sprinkle with parsley and wild blueberries or pomegranate arils.

Mashed Potatoes

This probably should have been one of the first recipes I posted, but silly me thought "everyone knows how to make mashed potatoes" - then I remembered how several friends told me they have no idea how to cook. So this is for all of them.

My Mashed Potatoes



Ingredients
5 pounds potatoes
1 stick of SALTED butter
3/4 cup milk
Salt & pepper to taste

Special Equipment
Potato Peeler
Potato Masher
Immersion Blender (Hand/Stick Blender)
Electric Mixer

Directions
Start by washing your potatoes under lukewarm water to rinse off all the dirt. Next peel the skins off all the potatoes. Next cut potatoes into small pieces, about 1 1/2 - 2 inches in size. Place all potatoes in a large stock pot, fill with water (up to 2-3 inches to top), place on stove and heat to boiling on medium high. You want the potatoes very tender - to the point that the just about fall apart when pierced with a fork. About 20-30 minutes (depending on how small you cut your potatoes, the smaller they are the quicker they cook). Once they are very tender, remove from heat and drain in colander. Return potatoes to pot, using potato masher, mash all the potatoes until there is no chunks left.

Next, you can either use an immersion blender or electric mixer, add melted butter and blend until smooth, turn stove on at medium low, and add milk, salt & pepper. Continue using the immersion blender or electric mixer to mix in milk. Once fully combined, taste test to see if the potatoes are creamy and salty enough for you. If not, adjust to your desire. Then continue heating on a low flame, mixing with wooden spoon often until potatoes are heated thru.

This recipe is enough to feed about 12 people - I usually double this recipe on Thanksgiving.

Sweet Potato Pie

When I was a kid, it was an elementary school tradition to serve single size sweet potato pies, 3rd grade was the first time I ever had sweet potato pie and I loved it! When I got older every now and then my mom would buy an Entenmann's brand Sweet Potato Pie - but it just wasn't quite the same - frankly it tasted just like their brand of Pumpkin Pie. So I eventually learned how to make my own. Sweet Potato Pie does taste similar to Pumpkin Pie, however it has a distinct Sweet Potato flavor that is unique and completely delicious.

My Sweet Potato Pie



Ingredients
1 (9inch) deep dish pie crust (frozen or homemade)
2 Sweet Potatoes (or golden yams), cooked & skin removed
6 tablespoons melted butter
1/2 cup dark brown sugar
1/2 cup granulate sugar
3 large eggs
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 + 1/8 tsp. ground ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. milk
Directions
Preheat oven to 350 Degrees
If you are using a homemade pie crust, press into pie tin, freeze until ready to use.

Place the sweet potatoes inside a large bowl. Using a mixer, blend the sweet potatoes smooth. Add the melted butter, brown sugar, white sugar and mix. Add the eggs one at a time, add the spices ( cinnamon, nutmeg, ginger, and cloves), and the salt. Finally add the milk and mix until smooth.

Pour the pie mixture into a prepared pie pan and bake for 45 minutes to 1 hour until pie is set. Before placing the pie into the oven, place aluminum foil around the edges of the crust so the crust is light and flaky. Allow the pie to cool and serve with ice cream or whipped cream.

Note:
Please do not use canned precooked sweet potatoes, frankly they taste like a can. You can easily cook fresh sweet potatoes by boiling them the same way you boil potatoes, except do not cut the sweet potatoes or remove the skin until after they are cooked. Usually takes about 20 minutes to boil the sweet potatoes, to test for doneness, pierce sweet potatoes with a fork, if they are very soft then they are done.

Champagne Apple Punch

How yummy does this sound? I'm thinking this maybe another new addition to my Thanksgiving Menu this year.

Champagne Apple Punch
Ingredients
1 bottle chilled Champagne
3 cups chilled Apple Juice
1 tablepoon Orange Bitters
Orange Slices
Apple Slices

Directions:
Combine Champagne, apple juice and orange bitters in a large pitcher or punch bowl. Garnish with apple & orange slices.

Note: The original recipe says to use Brut Champagne and Unsweetened Apple Juice - my personal preference is to use a sweeter champagne and regular sweetened apple juice (Martinelli's or Motts is always best). But you use whatever you like best!

Roasted Asparagus

This is going to be a new addition to my Thanksgiving Menu this year. I've made Roasted Asparagus plenty of times before, but never on Thanksgiving. I thought it would be a nice new addition for something a little different then our usual.

Roasted Asparagus
Ingredients
1 bunch green asparagus
1 bunch white asparagus
1 tablespoon olive oil
Sea Salt (fine not coarse)
Pepper
Optional: 1 tablespoon minced garlic

Directions
Heat the oven to 450°F and arrange a rack in the upper third.

Wash and trip asparagus.

On a baking sheet, toss the asparagus with the olive oil until evenly coated. Arrange in a single layer and season with salt and pepper, and if desired, minced garlic.

Roast for 5 minutes, shake the pan, then roast until just tender when pierced with a knife, about 5 minutes more.

Thanksgiving Breakfasts

Thanksgiving morning I generally never have time to go all out and make a big breakfast, i'm up by 6am prepping the turkey, taking things out of the fridge to get to room temp, etc. Usually I send my husband to Dunkin Donuts to get me a Pumpkin Latte & Pumpkin Muffin (and the kids whatever they want). These recipes below I've made over the years on Fall weekends, but they'd make lovely Thanksgiving breaksfasts

Slow Cooker Apple Pie Steel Cut Oatmeal
Ingredients
1 cup steel cut oats
2 cups water or apple juice or apple cider
2 cups milk (or 2 more cups water)
2 apples, peeled, cored and cut into bite sized pieces
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 dash nutmeg, grated
1/4 cup raisins (optional)
1/4 cup walnuts, chopped (optional)

directions
Place the steel cut oats, water, milk, apple, brown sugar, cinnamon, nutmeg and raisins in a slow cooker and set it to cook on low for 4 hours. Mix the oatmeal up, optionally adding milk to bring it to the desired consistency and sweetener to bring it to the desired sweetness and serve topped with any desired toppings.


Option: Top with caramel sauce for a special treat! Note: This works best overnight if you have a slow cooker that either has a timer for a delayed start or one that has a timer to switch from low to keep warm mode after the 4 hours. If you do not have these features on your slow cooker you can place the ingredients in a bowl that will fit in the slow cooker and place couple of inches of water around it so that it sits in a water bath in the slow cooker and then cook on low overnight.


Pumpkin Pie Pancakes
ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1 egg
1 cup milk
1/2 cup pumpkin puree
2 tablespoons unsalted butter, melted
1 tablespoon brown sugar
caramel sauce or vanilla bourbon caramel sauce to taste

directions
Mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves in a large bowl.
Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.
Mix the dry ingredients into the wet ingredients.
Heat a pan over medium heat and melt a touch of butter in it.
Pour 1/4 to 1/3 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.


Slow Cooker Pumpkin Pie Steel Cut Oatmeal
ingredients
1 cup steel cut oats
2 cups water
2 cups milk (or 2 more cups water)
1 cup pumpkin puree
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 dash nutmeg, grated
1 dash ginger
1 dash cloves
milk to taste (optional)
caramel sauce or vanilla bourbon caramel sauce to taste

directions
Place the steel cut oats, water, milk, pumpkin puree, brown sugar, cinnamon, nutmeg and cloves in a slow cooker and set it to cook on low for 4 hours.

Mix the oatmeal up, optionally adding milk to bring it to the desired consistency and sweetener to bring it to the desired sweetness and serve topped with any desired toppings.


Pumpkin Pie French Toast
12 slices whole wheat sandwich bread
3 eggs
1/2 cup milk
3/4 cup canned pumpkin
1 tsp homemade pumpkin pie spice
Butter and syrup for serving
Fresh fruit or smoothie as side

Directions
Set out the bread for dipping.

In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.

Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.

Once all are cooked, serve with butter and maple. And a side of fresh fruit.

If freezing, let cool completely to reduce freezer burn.


Cranberry Pancakes

This recipe is awesome - don't bother with the canned whole berry cranberry sauce, just make an extra batch of my Whole Berry Cranberry Sauce for these delicious pancakes!

Brown Sugared Carrots

This particular recipe I found in Martha Stewart's website - though I can tell ya she's not the originator of this recipe, I've had it growing up long before she ever published it under her own name. The only differences between her recipe and the one I grew up on is she uses grapeseed oil, olive oil, rosemary and molasses - the recipe I grew up on used either Canola or Vegetable oil and Honey instead of molasses.

Brown Sugared Carrots



Ingredients
2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved
Coarse salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1 tablespoon molasses
1/4 cup grapeseed oil
1 1/2 tablespoons unsalted butter
1 sprig fresh rosemary

Directions
Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.

Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.

Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.

Notes: You and substitute both the olive oil and the grapeseed oil with equal amounts of Canola oil
For a richer caramelier (is that even a word?) flavor, use dark brown sugar instead of light brown sugar
You can substitute the molasses with honey or agave nectar
Salted butter actually works better with this recipe then unsalted

Oreo Turkeys

I only made these one year, but they are adorable and yummy too. I might have the kids make them again this year as a little project to keep them busy since they have a 5 day holiday again this year.

Oreo Turkeys



Ingredients
24 Oreo Double Stuff cookies
12 miniature peanut butter cups
12 malted milk balls
1 cup candy corn
4 ounces chocolate frosting
4 ounces white frosting
red food coloring

Directions
Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.

Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.

For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.

Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.

Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head.

Take a small amount of the white frosting in a separate dish. Mix in red food coloring.

Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak.



As you can see from my images, I didn't follow the directions completely. I used Golden Oreos instead of regular chocolate Double Stuff Oreos and used mini chocolate chips instead of malted milk balls for the eyes. With all the new flavors of Oreos you can get very creative with these cookies - you can also buy the candy corn mix and mix up the chocolate and regular candy corns to represent the feathers. These cookies are very filling so if you're having a load of desserts already for your Thanksgiving meal, perhaps pick up some cellophane, wrap them up and hand them out as favors at the end of the evening.


Similar Turkey Cookie Ideas

My Pilgrim Hat Cookies
Turkey Pretzels
Rolo Pilgrim Hat Cookies
Turkey Nutter Butter Cookies
Chocolate Covered Oreo Turkeys

Turkey Pretzels

This is a possible new addition this year - I'm thinking if I have the time to make these as take-home party favors.

Turkey Pretzels



Ingredients
1 (16 oz.) package Chocolate Candy Coating
Ritz crackers
1 bag candy corn
Pretzel rods
Heart sprinkles
confetti sprinkles, white
Edible marker, black
optional: nonpareil sprinkles

Instructions
Melt Chocolate in tray according to directions on package.

Dip the tops of the crackers in Chocolate and place on wax paper. Before dry, attach 4 pieces of candy corn near the top edge of each cracker. Let set.

Dip ¾ of each pretzel rod in the Chocolate CANDIQUIK, allow excess coating to drip off, then press and hold the pretzel rod against the cracker until secure.

Before pretzel is completely dry, press one candy corn on the pretzel rod as the nose, holding in place until secure.

Sprinkle nonpareils near the bottom of the pretzel if desired.

Press two white confetti sprinkles on the pretzel rod as the eyes and press a heart sprinkle (upside-down) below the candy corn nose (be careful not to touch the chocolate coating).
Finally, add two black dots on the eyes with the edible marker.

Jellied Cranberry Sauce

I tried several different recipes for making Jellied Cranberry Sauce - they all failed to "Gel up" properly, and then I found this recipe. Its the only one that actually works.

Jellied Cranberry Sauce
Ingredients
INGREDIENTS 4 (12-ounce) bags cranberries, thawed if frozen
3 cups sugar
3 1/3 cups cold water
3 envelopes unflavored gelatin

Directions:
Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.

Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.

To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

Note:
For cranberry orange sauce, replace 3 cups of water with orange juice before boiling.

Triple Layer Pumpkin Spice Pie

A couple of years ago they came out with Jello Brand Instant Pumpkin Spice Pudding. My mother-in-law picked up several packages for me along with this recipe. Its really not my "cup of tea" but everyone in the family who tried it likes it.

Triple Layer Pumpkin Spice Pie
Ingredients
2 packages Jello Instant Pumpkin Spice Pudding mix
1/4 teaspoon ground cinnamon
2 cups milk
1 ready made graham cracker pie crust
8oz tub cool whip

Beat pudding, cinnamon & milk together until thick. Spread 1 1/2 cups into bottom of pie crust.

In remaining pudding mix, stir in 1 1/2 cups cool whip. Spread in crust on top of pudding layer.

Top with remaining cool whip.

Refrigerate 1 hour before serving.

Note: because I have so many pies every Thanksgiving, what I do instead is layer the pudding in glass dessert cups instead of the pie crust, for a decorative touch, you can stick a graham cracker square in the center of the pudding.

Autumn Cupcakes

I forgot exactly how I came up with this recipe, I just remember having too much apple cider one year and my daughter wanted to make cupcakes for everyone for Thanksgiving.

Autumn Cupcakes aka Apple Cider Cupcakes

Cupcake Ingredients
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 tablespoons applesauce or canola oil
4 eggs
1 teaspoon vanilla
1 cup apple cider

Frosting Ingredients
1 cup butter, softened
8oz package cream cheese, softened
1/2 cup caramel sauce

Cupcake Directions:
Preheat oven to 350F.

Sift flour, cinnamon, baking powder & salt together. Set aside.

Beat butter & sugars together. Add eggs 1 at a time, then vanilla and applesauce. Stir in cider. Slowly add dry ingredients until all is mixed well.

Pour into paper lined muffin cups.

Bake at 350F for 15-20 minutes or until tooth pick inserted in center cupcakes comes out clean.

Cool Completely.

Frosting Directions
Cream together butter and cream cheese. Slowly drizzle in caramel sauce. Refrigerate in airtight container until cupcakes are completely cooled

Once cupcakes are completely cooled, frost them.

Note:
1. Candy corn pumpkins and regular candy corns on top of frosted cupcakes makes a festive decoration.

My Pumpkin Pie

Nothing better then homemade pumpkin pie. I absolutely HATE canned pumpkin, so for the last 7 years I've been making my own homemade pumpkin. There's several ways to make homemade pumpkin puree, but I find the easiest way is to boil the pumpkin, the way you would a yam. Depending upon the size of a pumpkin you choose to cook, you'll likely end up with extra pumpkin - more then you'll need for 1 or 2 pumpkin pies. If your not intending to make other pumpkin dishes immediately, you can easily store whats left over in the freezer. You can either carefully pour it into a zip lock bag (be sure to flatten it out in the freezer so it doesn't take up too much space, or a food saver vacuum seal bag or in a freezer safe plastic container.

If your planning to use canned pumpkin, you can skip to the bottom of the page for the pie recipe.

Pureed Pumpkin



What you need: 1 pumpkin, any size (except the mini's of course)
Water
Directions:
Start by washing the outside of the pumpkin with warm water & dish soap - rinse well. Next cut off the top of the pumpkin, cut the pumpkin into large chunks, then remove the seeds and stringy stuff. If you like to roast the seeds, store the seeds in an air tight container or zip lock in the fridge until you are ready to use them.

Next you may want to cut the chunks into smaller pieces - 2 - 3 inch squares are perfect. This is so they fit easier in a stock pot, plus the smaller they are the quicker they cook, just don't cut them too small.

Put all the pumpkin pieces into a large stock pot - if your cooking a really large pumpkin or more then one, you may need to use two pots (last year I had 3 large pumpkins, took three 14 quart stock pots). Fill with water to cover completely. Bring to a boil on the stove, and continuously boil, until pumpkin is tender and starts to pull away. This usually takes about 20 minutes.

Once pumpkin is fully cooked, drain into a large colander. Allow to cool at least 15 minutes - i'm very impatient and never do this so I end up with burned finger tips every year. Once the pumpkin pieces are cool enough to handle, remove skins - some might already have fallen off while boiling. Discard the skins, place cooked pumpkin in a large bowl. Once all skins are removed, in batches, puree in blender until smooth.

Allow cooked pumpkin to cool completely before using it for pumpkin pie. It will keep for up to 3 days in the refrigerator, so if your not planning to use it right away, store in the freezer, will keep up to a year in the freezer if store in food saver vacuum sealed bags.

My Pumpkin Pie




Ingredients
2 cups pumpkin puree (or 1 15oz can pumpkin)
14oz can sweetened condensed milk
2 large eggs
1 tablespoon pumpkin pie spice
1 1/4 teaspoon vanilla extract
1/2 teaspoon salt
9 inch deep dish unbaked pie shell

Directions:
Preheat oven to 425F

Whisk pumpkin, condensed milk, eggs, spices & salt in medium bowl until smooth. Pour into pie shell.

Bake 15 minutesat 425F.

Reduce heat to 350F, continue baking 35-40 minutes or until knife inserted in center comes out clean.

Grandma's Apple Pie

My maternal grandmother made the most amazing apple pies. I've never experienced her baking myself, but my grandfather and mother talked often about it. One of my aunt's made an apple pie based on my grandmother's recipe, however she added too much cinnamon - resulted in it tasting like a Big Red Gum Apple Pie lol. Seven years ago I found an apple pie recipe in an old Taste of Home recipe book, I altered it slightly based on what my mother told me she knew of her mother's recipe and we have a winner - tastes just like Grandma's Apple Pie.

Grandma's Apple Pie



Crust Ingredients
2 cups flour
1 teaspoon
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cups butter, frozen for 15 minutes & cut into 1/2 inch cubes
4-5 tablespoons water


Crust Directions:
Combine flour, salt, sugar & spices in food processor. Pulse to mix. Add butter, pulse again until the mixture resembles coarse meal (do not leave the processor on, just pulse several times). Butter will be pea size. Add water, 1 tablespoon at a time, pulse till mixture holds together.

Divid dough in half, shape into 2 disks. Wrap 1 in plastic wrap and refrigerate. On a lightly floured surace, roll out the other disk into a 12" circle. Place in a 9 inch pie pan. Trim to 1/2 inch from rim of pan.

Filling Ingredients:
1/2 cup sugar
1/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 cups granny smith apples, cored, peeled, & sliced into 1/4 inch slices
1 tablespoon butter, melted 1 teaspoon sugar

Directions:
Preheat oven to 400F.

In large bowl, combine all filling ingredients except apples, butter & 1 teaspoon sugar. Add apples, toss lightly to coat. Spoon into crust. Any remaining coating ingredients pour over apples in crust.

Roll out remaining pie crust into 12 inch circle. Place over pie. Crumb or flue crust. Brush with melted butter; sprinkle with sugar. Cut a few slits around the top crust to vent (at least 4 around pie, plus 1 in the center). Cover edge of crust with 2 inches of foil. Bake for 35 at 400f; remove foil and continue to bake 10-20 minutes or until crust is lightly browned & juice just begins to bubble. Remove from oven and cool for 30 minutes.

My "Famous" Peanut Butter Pie

My husband, my kids and most of my in-laws LOVE peanut butter and Reese's Peanut Butter Cups. I absolutely hate them - which is ironic because I do so much baking with these ingredients (but never eat any of it). I tried several peanut butter pie recipes over the years, but this is the one everyone loves the most. Its a very simple recipe, takes only about 10 minutes to make.

My Famous Peanut Butter Pie aka Peanut Butter Cup Pie



Ingredients
8oz package cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners sugar
16oz container cool whip, thawed & divided in half
2 packages instant chocolate pudding (3.9oz each)
2 1/2 cups milk
10 peanut butter cups, divided
1 9 inch ready made pie crust (graham or chocolate)

Directions: Using an electricc mixer, beat together cream cheese, peanut butter & confectioners sugar until creamy. Fold in 8oz of the cool whip. Set aside

In another bowl, beat pudding and milk together until thickened. Set aside.

Finely chop 6 of the peanut butter cups. Set aside.

Cut the remaining peanut butter cups in half. Set aside

Remove plastic cover from pie crust. Carefully spoon peanut butter mixture into bottom of the crust. Sprinkle with chopped peanut butter cups. Spoon pudding mixture over peanut butter cup layer. Spread the remaining cool whip over pudding. Place the halved peanut butter cups evenly around the pie. Refrigerate overnight or for at least 6 hours before serving.

Note:
1. You may use instant vanilla pudding instead of chocolate.
2. Try adding 1 tablespoon of peanut butter to the pudding when beating the pudding & milk together.
3. Everyone tends to fight over getting a piece of peanut butter cup on the top of the pie, so I started cutting them into fours and layering them all around the top of the pie so everyone gets a piece.

Pilgram Hat Cookies

This tradition I started my first Thanksgiving. Found the idea in Taste of Home Magazine. I had to change out 1 ingredient because I couldn't find it anywhere, but the results were fabulous anyway. I always have my kids help make these, this year I think I'm going to trust them to do it entirely on their own. They are very easy to make and loads of fun for the kids.

Pilgram Hat Cookies



Ingredients
1 package (11 1/2oz) fudge stripe cookies
1 cup vanilla frosting
7 drops yellow frosting
32 mini peanut butter cups
32 candy corns - cut the orange tops off, thats the only portion you'll need for these

Directions:
In small bowl combine food coloring with frosting, mix to combine. Remove wrapping & paper liners from peanut butter cups.

Holding the bottom of a peanut butter cup, dip top of each cup in frosting. Position over the center hole of the bottom of the cookie (stripes side should face down). Add an orange tip of candy corn for the hat buckle. Repeat for remaining cookies.

Note: The original recipe said to use mini chicklets gum for the buckles - however I cannot find these anywhere anymore. You may also use mini chocolate chips instead of candy corn for the buckle.

For anyone with peanut butter allergies, you can replace the peanut butter cups with Rolo Candies instead

Similar Turkey Cookie Ideas

My Turkey Oreo Cookies
Turkey Pretzels
Rolo Pilgrim Hat Cookies
Turkey Nutter Butter Cookies
Chocolate Covered Oreo Turkeys

Meal Plans From My Past Years Thanksgivings

I'm still working on this years meal plan, it will likely look like all the previous years plans, just with a few new dishes added to it. My mother-in-law often makes my life easier by picking up lots of boil-in-a-bag veggies. Keep in mind these huge menus are so huge because I have to feed 17-18 people. Because my menu's are so large, I begin the Monday before Thanksgiving, all the pies can be made 2-3 days ahead and stored in the refrigerator, the same goes with the cranberry sauce, applesauce & soup. The pumpkin bread can be made 2 days ahead. I also prep the sweet potatoes, turnips, squash, ziti, cornbread, peanut butter pie, eggnog the day before. Wednesday night with the kids help, we make the Pilgram Hat and Turkey Cookies. Everything else I made on Thanksgiving itself, but most can be prepped and left on the counter while the turkey is roasting.

Thanksgiving 2011

Appetizers
Stuffed Mushrooms
Cheese and Cracker Plate
Candied Pecans
Shrimp Cocktail

Main Course
Turkey
Gravy
Stove Top Stuffing
My Mother-in-Law's Homemade Stuffing
Sweet Potato Casserole
My Mother-In-Law's Sauteed Mushrooms
Mashed Potatoes
Whole Berry Cranberry Sauce
Green Bean Casserole
Corn in Butter Sauce
Creamed Spinach
Baked Ziti
Broccoli In Butter Sauce
Cauliflower With Cheese
Baby Peas in Butter Sauce
Brussel Sprouts in Butter Sauce
Mashed Turnips
Mashed Butternut Squash
Steamed Glazed Baby Carrots
Garlic Cheddar Biscuits
Honey Cornbread
Pillsbury Grands Biscuits

Beverages
Apple Cider
Sparkling Wine
Soda

Dessert & Coffee
Pumpkin Pie
Apple Pie
Peanut Butter Pie
Pilgram Hat Cookies
Autumn Cupcakes
Coffee
Eggnog

Thanksgiving 2012

Appetizers
Stuffed Mushrooms
Cheese and Cracker Plate
Mozzarella Sticks
Cocktail Franks
Shrimp Cocktail

Main Course
Turkey
Gravy
Stove Top Stuffing
My Mother-in-Law's Homemade Stuffing
Sweet Potato Casserole
Mashed Potatoes
Whole Berry Cranberry Sauce
Baked Ziti
My Mother-In-Law's Sauteed Mushrooms
Jellied Cranberry Sauce
Steamed Green Beans
Corn in Butter Sauce
Creamed Spinach
Broccoli In Butter Sauce
Cauliflower With Cheese
Baby Peas in Butter Sauce
Brussel Sprouts in Butter Sauce
Mashed Turnips
Mashed Butternut Squash
Steamed Glazed Baby Carrots
Garlic Cheddar Biscuits
My Cornbread
Pillsbury Grands Biscuits My Daughter's Pumpkin Bread (made in school)

Beverages
Apple Cider
Soda

Dessert & Coffee
Pumpkin Pie
Apple Pie
Peanut Butter Pie
Sweet Potato Pie
Coconut Custard Pie
Pilgram Hat Cookies
Autumn Decorated Sugar Cookies
Coffee
Hot Chocolate
Eggnog

Thanksgiving 2013

Appetizers
Stuffed Mushrooms
Cheese and Cracker Plate
Cheesy Cocktail Meatballs
My Mother-in-Law's Spinach Dip
Shrimp Cocktail
Slow Cooked Maple Butternut Squash Soup
Pumpkin Bread

Main Course
Turkey
Gravy
Stove Top Stuffing
My Father-in-Law's Homemade Stuffing
My Homemade Applesauce
Sweet Potato Casserole
Mashed Potatoes
Whole Berry Cranberry Sauce
Jellied Cranberry Sauce
My Mother-In-Law's Sauteed Mushrooms
Steamed Green Beans
Corn in Butter Sauce
Creamed Spinach
Baked Ziti
Broccoli In Butter Sauce
Cauliflower With Cheese
Baby Peas in Butter Sauce
Brussel Sprouts in Butter Sauce
Mashed Turnips
Mashed Butternut Squash
Steamed Glazed Baby Carrots
Garlic Cheddar Biscuits
My Cornbread
Pillsbury Grands Biscuits

Beverages
Apple Cider
Soda
Martinelli's Sparkling Apple Cider
Sparkling Grape Juice

Dessert & Coffee
Pumpkin Pie
Apple Pie
Peanut Butter Pie
Sweet Potato Pie
Coconut Custard Pie
Pilgram Hat Cookies
Turkey Cookies
Layered Pumpkin Pudding
Coffee
White Chocolate Hot Cocoa
Eggnog

**In 2013 I was feeling a little "lazy" I opted to buy Mrs. Smith's and Sara Lee's Apple & Dutch Apple Pies instead of going through the work of making apple pie homemade - a mistake I will never make again! The same for the mashed turnips and mashed butternut squash - my mother-in-law bought frozen microwavable pre-cooked squash and turnips, I don't know about everyone else, but thought these tasted like a box. Some things just have to be homemade.

Thanksgiving 2014

Appetizers
Stuffed Mushrooms
Baked tortilla chips & hummus
Cheesy Cocktail Meatballs
My Mother-in-Law's Spinach Dip
Various Chips Brought by my Mother-in-Law
Harvest Pumpkin Bisque
Pumpkin Bread
Roasted Pumpkin Seeds

Main Course
Turkey
Gravy
Stove Top Stuffing
My Father-in-Law's Homemade Stuffing
Sweet Potato Casserole
Mashed Potatoes
Whole Berry Cranberry Sauce
Baked Ziti
My Mother-In-Law's Sauteed Mushrooms
Steamed Green Beans
Corn in Butter Sauce
Creamed Spinach
Broccoli In Butter Sauce
Cauliflower With Cheese
Baby Peas in Butter Sauce
Brussel Sprouts in Butter Sauce
Mashed Turnips
Mashed Butternut Squash
Steamed Glazed Baby Carrots
Garlic Cheddar Biscuits
My Cornbread
Pillsbury Crescent Rolls

Beverages
Apple Cider
Soda
Martinelli's Sparkling Apple Cider
Sparkling Grape Juice

Dessert & Coffee
Pumpkin Pie
Apple Pie
Peanut Butter Pie
Sweet Potato Pie
Coconut Custard Pie
Bakery Pecan Pie
Layered Pumpkin Pudding
Homemade Whipped Cream
Coffee
White Chocolate Hot Cocoa
Eggnog

My Eggnog Recipe

I remember when I was a kid Carton Eggnog was super thick and delicious. The last 10 years or so, I noticed every brand I tried is as thin as milk and just doesn't taste the same. So I started on a hunt for a great recipe. I never found one that was as thick as I remember, so I altered one I found until I got the results I wanted. My recipe is a very thick, very fattening, there is absolutely nothing healthy about it, but super yummy eggnog. Its the only way I make it, and will never buy store bought eggnog again.

My Eggnog



Ingredients: 6 eggs
2 1/2 cups heavy cream
2 cups half and half or light cream
1 cup sugar
1 teaspoon vanilla extract
1/2-1 teaspoon nutmeg
Optional: 1/2 cup brandy or 1/2 cup dark rum (if you want liquor in yours but have kids who will be drinking the eggnog, instead of adding it to the entire batch, when serving, add a 1/2 ounce of liquor to the adult's cups)

Directions:
If you have a standing mixer with at least a 4 quart bowl, its best to use this, if not, a very large bowl and a hand mixer will do. Beat the eggs until they become very frothy - use the highest speed your mixer can handle without spattering liquid everywhere. While continuing to mix slowly add the sugar until its all added. Then sprinkle in the nutmeg - I usually use a full teaspoon but if your not big on nutmeg, 1/2 a teaspoon is enough. Add vanilla. Continue beating and slowly add in cream - at this point you may need to reduce the speed of your mixer a bit to prevent a mess. Next beat in the half & half. If your planning to add liquor to the batch, add it at this point. Pour into a large pitcher or punch bowl - makes about a half gallon. Chill for 1 - 2 hours before serving.

Brussel Sprouts in Butter Sauce

I've made these many times, but never on Thanksgiving. Usually my mother-in-law picks up several boxes of Green Giant's Brussel Sprouts in Butter Sauce boil in a bag packages, because I've got so much going already I just don't have an extra few minutes to make these completely homemade on Thanksgiving too. This recipe tastes just like Green Giant's Butter Sauce, my kids always go crazy for them.

Brussel Sprouts in Butter Sauce
Ingredients
2 bunches of fresh brussel sprouts or 16oz package of frozen
2 teaspoons salt
1/2 cup butter, cut up into cubes
1 teaspoon sugar
1 cup water
1 1/2 teaspoons cornstarch

Start by steaming brussel sprouts for 10 minutes or until very tender when pierced with fork.

For sauce - start by combining water and cornstarch in measuring cup until cornstarch is completely dissolved. Set aside.

In saucepan, melt butter with salt and sugar over medium heat. Once melted, add cornstarch mixture, continue mixing and heating until mixture thickens to a thin sauce.

Remove from heat. Put brussel sprouts into serving dish, pour sauce over, toss to coat.

Note: this same sauce can be used on many other vegetables, I've tried it on corn, asparagus, broccoli, and cauliflower - tastes great on all.

Cornbread

I've tried a lot of different cornbread recipes over the years, but this one is my favorite. I've been using this particular recipe for 4 years now - and except on the 1 occasion I forgot to add the sugar, its always great.

My Cornbread



Ingredients
1 cup all purpose flour
1 cup cornmeal
1/4 cup granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup butter, allow to become very soft but not entirely melted

Directions
Preheat oven to 425F.

In mixing bowl combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and butter, beat for 1 minute until all is well combined. Pour into a greased 9 inch square baking pan. Bake at 425F for 20-25 minutes, until golden brown and tests done in the center with a toothpick. Cut into 9 squares.

Mashed Turnips

This was a dish I remember my paternal grandmother making for a Sunday Roast Beef Dinner. Something I always loved but didn't learn to make until 5 years ago. Its actually a very simple dish to prepare but absolutely delicious.

Mashed Turnips
Ingredients
2-4 white turnips or 1 large waxed turnip (I prefer the smaller white turnips, much easier to cut & peel)
melted butter
milk
water
salt
pepper

Directions:
Note: I never actually measured out the ingredients I use in this dish, I think for butter I use about half a stick and for the milk its probably about 1/4-1/2 a cup. The salt & pepper is too taste
Peel turnips to remove their waxy skins, cut into about 1 inch chunks. Place in a saucepan with enough water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered until they are easily pierced by a paring knife, about 35 minutes.

Drain and puree in food processor or use a potato masher. Add melted butter, milk, salt & pepper. Enjoy!

Mom's Sweet Potato Casserole

I don't know where my mom originally got this recipe, it might have been from my aunt, and my mom improved upon it. She's made it every year since I was 7 or 8 years old. Its always been one of my favorite Thanksgiving dishes. I made it for the first time many years ago, and everyone in my family loves it.

Mom's Sweet Potato Casserole



Ingredients:
6 large sweet potatoes/golden yams
1 cup milk
1/2 cup packed brown sugar
1/4 cup maple syrup
6 tablespoons or so butter, softened (I think I usually end up using 1 whole stick)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 bag marshmallows (regular or mini - most of the time I use the regular size)
Directions
Preheat oven to 350F.

Wash dirt off sweet potatoes, then boil until very tender. Remove from water, place in large colander and rinse under cold water until potatoes are cool enough to handle. Remove skins and place potatoes in large mixing bowl. Mash partially with potato masher, then using an electric mixer, continue to mash while adding in brown sugar, butter, cinnamon, & salt. Mix well, then add the maple syrup, continuing to mix, gradually add milk. Sweet potatoes should appear pureed but not soupy. Taste a bit, you may desire to add a little more butter and/or maple syrup.

Transfer potatoes to a 2 1/2 -3 quart casserole dish. Bake uncovered at 350F for 20-25 minutes or until hot. Remove from oven, top with marshmallows (leave about a half inch uncovered around the edges to avoid marshmallows spilling over sides of dish). Return to oven and bake 5-10 minutes more - just until the marshmallows are melted and have a light brown appearance - watch carefully, the marshmallows easily. This makes about 10 servings.

Grandma's Creamed Spinach

Though my maternal grandmother passed when I was only 6 months old, so I never got to experience her amazing cooking first hand, this is one of her recipes which she passed down to all her daughters. She made it for all holidays, with Sunday Pot Roast and other Sunday dinners. Some of my aunts have slightly altered the recipe, but the original is what I like the best. And in my opinion, this recipe is by far the best Creamed Spinach recipe.

Grandma's Creamed Spinach
Ingredients
10oz package of chopped spinach, thawed and well drained
6-8 tablespoons of butter
1/4 cup finely chopped onion
1-2 tablespoons minced garlic or 1-2 teaspoons garlic powder
1/4 cup flour
1 teaspoon salt (or more to taste)
1 1/2 cups half and half or light cream

Directions
Melt butter in 2quart saucepan. Add onion & garlic, sauté for 2 minutes or until crisp-tender. Stir in flour and salt until well combined. Gradually add in light cream, whisking constantly. Once all lumps are gone, you may stop whisking and bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, reduce heat to low, cook uncovered for 5 minutes or until heated thru. This makes about 4 servings, it easily doubles and triples.

Green Bean Casserole

I can honestly say I'm not a huge Green Bean Casserole fan. But my father-in-law really enjoys it. So for the first Thanksgiving at my house, I decided to give it a go. This recipe is based on Campbell's Green Bean Casserole recipe, but I slightly altered it because I felt like the recipe in its original format was too "soupy".

Green Bean Casserole



Ingredients
2 cans (10 3/4oz each) condensed Cream of Mushroom Soup, undiluted
1 cup light cream
1 tablespoon butter
1 tablespoon all purpose flour
8 cups cooked green beans
2 2/3 cup French Fried Onions

Directions:
Preheat oven to 350F.

In small saucepan (2 quart) melt butter, then add flour. Mix until thick, then add the light cream. Using a wire whisk, stir constantly until all is completely blended together. Heat on medium about 2-3 minutes until the mixture is slightly thickened. Add 1 can of cream of mushroom soup, mix well until combined and no chunky bits of soup remain, then add the 2nd can and do the same. Continue heating on medium heat another 2-4 minutes until mixture thickens. Remove from heat.

In 3 quart casserole dish, combine the sauce with green beans and 1 1/3 cup of the fried onions. Bake at 350F for 25 minutes or until hot. Stir mixture. Top with remaining fried onions and bake 5 minutes more.

Notes & Variations:
1. You may use milk or half & half instead of the light cream.
2. Replace 1 1/3 cup of French Fried Onions with sliced shallots instead. Gently fry the shallots in butter before adding flour to mixture. Follow the remaining steps the same, EXCEPT do not add 1 1/3 cups of fried onions to sauce mixture in casserole dish.
3. If you have the time, use fresh green beans instead of frozen or canned. Steam them until they still have a little bit of a crunch in them, but aren't totally soft.
4. Try adding a 1/2 cup of fresh sweet red bell pepper and/or quartered grape tomatoes to green bean mixture before baking.
5. For cheese lovers, had a half cup of shredded cheddar, Monterey Jack or cubed Velveeta to green bean mixture before baking. Right before adding the remaining fried onions for topping, add sprinkle anothher 1/2 cup of the cheese on top. Follow by remaining fried onion and bake 5 minutes. .

My Pumpkin Bread

Played around with lots of different pumpkin bread recipes over the years and after experimenting and playing around with different ingredients, I come up with this one which I've been using the last several years.

My Pumpkin Bread
Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1/2 cup of applesauce (you can use a 1/2 cup of canola oil, but the applesauce is much healthier)
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
2 eggs beaten
1/4 cup water

Directions
Preheat oven to 350F. Sift together the flour, salt, sugar and baking soda.

Mix the pumpkin, applesauce, eggs, water and spices together. Combine with the remaining ingredients, mix to combine, but don't over mix.

Pour into a well buttered 9x5x3 inch loaf pan. Bake at 350 for 50-60 minutes or until a thin skewer stick inserted into the center comes out clean. Carefully turn the loaf out onto a cooling rack, allow to cool completely.

Slow Cooker Maple Butternut Squash Soup

I made this a couple of years ago when I had bought too much butternut squash. Its rather good but its sweet flavor suggests it more of a dessert soup then an hor dourves soup.

Slow Cooker Maple Butternut Squash Soup
Ingredients
8 cups cubd, peeled, & seeded butternut squash
1 large onion, cut into 1 inch pieces
1 large apple, peeled & chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmet
1/2 teaspoon salt
1/8 teaspoon pepper
32oz container chicken broth
1/2 cup half & half or light cream
1/4 - 1/2 cup real maple syrup
3/4 cup plain yogurt or sour cream
2 tablespoons fresh chives (optional)

Directions: Spray 4-5quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt & pepper. Pour brother over mixture. Cover and cook on low 7-8 hours (or on high for 3 hours).

Pour 3 cups of soup into blender (allow to cool about 10 minutes), cover, and blend until smooth. Pour into heat proof pitcher. Blend remaining soup in batches until all is pureed. Pour puree back into slow cooker. Stir in syrup & half and half (or light cream). Cook on high 15 minutes until heated through. Serve topped with a dollop of yogurt and a sprinkle of chives.

Glazed Baby Carrots

While I think Green Giant's version of Glazed Carrots are great, homemade are always better!

Glazed Baby Carrots
Ingredients
2 pounds baby carrots
2 tablespoons brown sugar
1/3cup honey
3 tablespoons butter

Directions
Steam Carrots until tender - or boil until tender, then drain remaining water. Place carrots in serving dish.

Meanwhile in a small saucepan combine remaining ingredients. Heat until butter is melted. Pour over carrots, toss to coat.

Mashed Butternut Squash

Years ago when Boston Market started popping up in NY, they had a Butternut Squash Soufflé that was delicious. They long since stopped serving it, however I found a copy cat recipe that I slightly altered and I think my recipe comes very close.

Mashed Butternut Squash
Ingredients
1 medium butternut squash
2 tablespoons melted butter
2 tablespoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4teaspoon allspice
1/8teaspoon black pepper

Directions:
Fill a 3 quart pot with water and bring to a boil. Cut squash into quarters and remove seeds. place squash into boiling water, boil until tender (about 20 minutes). Drain, and cool 10 minutes. Carefully scoop flesh out of skins, place into bowl and mash with potato masher. Add remaining ingredients and continue to mash until squash appears almost pureed. Allow at least 10 minutes before serving to let the flavors develop. You can make this 1 day ahead and reheat in a 350 oven for 15 minutes in a ceramic casserole dish or in the microwave a couple of minutes.

Whole Berry Cranberry Sauce

When I was in kindergarten, as a class project we made homemade cranberry sauce. I always remembered this experience and tried for years to get my mother to do it as well. I finally started making it myself when I was in my twenties. I told my mom about my recipe and she started making her own too.

Whole Berry Cranberry Sauce
Ingredients
1 package (12-16oz) fresh cranberries
1 cup white sugar
1 cup water or orange juice

Directions
Pick thru cranberries and make sure all stems are removed. Then place in a colander and rinse under cold water. Set aside

In medium saucepan over medium heat, dissolve the sugar in either 1 cup of water or 1 cup of orange juice. Once dissolved (about 3 minutes), reduce heat to medium low, and stir in cranberries. Cook until the cranberries start to "pop" - about 10 minutes. Remove from heat, allow to cool 30 minutes, then place in a storage container. Cool completely before covering and refrigerating. You can make this up to 4 days ahead.

The Star of The Show - The Turkey ....and some gravy too

The first time I made a turkey was 5 years ago. I was so nervous about making a whole turkey because I never made one before and last thing I wanted to do was screw it up. But its really not as hard as I feared it would be. I followed some advice from my mom, plus looked at a few recipes and managed to come up with a pretty decent turkey each year.

My Turkey


Ingredients
1 turkey (I generally get an 18-20 pound turkey to feed 17 people)
2 - 32 oz containers of chicken broth
1-2 sticks of butter melted (if your turkey is under 14 pounds, 1 stick should do) The following seasonings & herbs: Accent, salt, pepper, garlic powder, thyme, rosemary, poultry seasoning, ground sage
For Brining (optional but I recommend it for great flavor): Gallon of water & 1 cup kosher salt
Optional "Aromatics": fresh sprigs of rosemary, chopped onions, carrots, apple slices, celery sticks, cinnamon sticks & fresh sage leaves

First off, if you buy a frozen turkey, be sure to a lot enough time for it to fully thaw - if you're planning to brine the turkey, you'll need it thawed 24 hours before Thanksgiving. I generally take my 18-20 pounder out Sunday morning, leave it on the counter until bedtime, then put it in the fridge until the following morning - again taking it out Monday morning and sticking it back in the fridge Monday night - and again the same thing on Tuesday. By Tuesday night it should be completely thawed. Make sure to place a roasting pan beneath it or you'll end up with a mess on your counter and floor as it thaws out.

If your bringing it, Wednesday afternoon or evening, remove the turkey from its packaging. If your not planning to brine, you can do this Thursday morning instead. Remove neckbones & giblets packet (if your planning to make homemade gravy, keep refrigerated until ready to use) and the plastic or metal piece holding down the drumsticks. Wash turkey inside and out under cold water.

Brining Process: You'll need a very large bowl to do this - if you can't find a large enough bowl, one of those Rubbermaid Plastic Sink Basins will work. Start by making a salt water solution out of 1 gallon of water and 1 cup of kosher salt. Place turkey in bowl, pour solution over turkey. Soak overnight in the fridge.

Early Thanksgiving morning, take the turkey out of the fridge, spill out the brine and allow the turkey to get to room temperature. Preheat the oven to 400F. Place turkey in roasting pan. Bend wings behind turkey. Tie drumsticks together with butcher's twine. Mix melted butter with 2 cups of the chicken broth. Pour over turkey and pour some inside of turkey cavity. Season with Accent, salt, pepper, garlic powder, thyme, rosemary, poultry seasoning, & ground sage. Be sure to sprinkle inside the turkey cavity.

If you are choosing to stuff the turkey with aromatics, place them inside of the turkey at this point. I've only done this my first year making the turkey, these aromatics add a wonderful aroma, and you can reuse them in homemade gravy.

Pour additional chicken broth in the bottom of the roasting pan (make sure the broth reaches about 3/4 of an inch high - you may need to add more later to insure the turkey doesn't dry out while roasting.

Place turkey in oven. Bake for 1/2 hour. Baste turkey. Reduce heat to 325F. For a 14 pound turkey, it should take about 3 - 3 1/2 hours to cook, for a 18 pound turkey it will take about 4 1/2 hours, when the turkey registers 165F on a meat thermometer, take it out of the oven. The turkey temperature will continue to rise to 180F. Make sure to baste the turkey every half hour to prevent it from drying out, when the pan drippings evaporate, add more brother to the pan.

Before carving, be sure to remove aromatics, set them aside in a container if your planning to reuse them for gravy. And make sure to allow turkey to cool for a half hour before carving.

The Gravy: Version 1
Ingredients:
2 cups chicken broth
turkey giblets & neck bone
carrots, onions & celery from turkey aromatics - chop them up very finely or use 2 raw carrots, 1 rib of celery & 2 large shallots, all chopped finely
1/3 cup cornstarch
3 cups cold water
1/4 cup turkey drippings
2 teaspoons chicken bouillon granulates
pepper to taste Directions:
Pace giblets, neck bone, broth, & vegetables in a large saucepan; bring to a boil. Reduce heat, cover and simmer 1 1/4 hours. Strain and discard giblets, neck bone and veggies; set aside cooking juices. In another lage saucepan, combine cornstarch and water until smooth; stir in the drippings and bouillon until smooth. Gradually stir in the reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper. Yield: 4 cups.

The gravy recipe above, I only used my very first year cooking a turkey, it took much too long to prepare. Instead I come up with my own recipe, which is quicker and very tasty.

My Gravy
Ingredients
3 tablespoons all purpose flour
4 cups of pan drippings or chicken broth (or combo of both)
salt & pepper to taste
1 stick of butter
1/2 teaspoon of onion powder or dried onion flakes
1/4 teaspoon celery seed (optional)
Melt butter in a 2 quart saucepan. Add flour and mix until thick. Gradually add pan drippings or broth whisking the mixture the entire time. Once all the liquid is added, season with salt, pepper, onion powder/or dried onion flakes & celery seed. Bring mixture to a boil, reduce head to medium-low, and simmer stirring often until thickened.

Garlic Cheese Biscuits aka Red Lobster's Cheddar Bay Biscuits - my version

About 10 years ago I came across a copy-cat recipe for Red Lobster's Cheddar Bay Biscuits. I didn't pay attention to the directions so well, and ended up mixing everything together, even though the butter, garlic and dried parsley were supposed to be brushed on top. The results of my error were delicious, and I've been making them this way ever since. Despite having corn bread and Pillsbury biscuits present at every Thanksgiving Dinner, these Garlic Cheese Biscuits are a must every year as well!

Garlic Cheese Biscuits


Ingredients
2 cups baking mix (bisquick mix or any brand of complete pancake mix works well)
2/3 cup milk
1/2cup shredded cheddar
1/4 cup grated Parmesan cheese
1/4 cup butter
1/2 teaspoon garlic powder
1 teaspoon dried parsley

Directions
Preheat oven to 450F. Combine all ingredients and mix until well combined. Drop by large spoonfuls onto greased baking sheet. Bake 10-12 minutes. Makes anywhere from 9-12 depending on how large you decide to make them.

Butter Dips

I only made these once, they are really good but I just got lazy about doing the extra work

Butter Dips
Ingredients
2 1/2 cups flour
1 tablespoon sugar
3 1/2 teaspoons baking powder
1 1/2 teaspoon salt
1/2 - 1 cup shredded sharp cheddar cheese
1 cup milk
1/3 cup butter, melted
Toppings: sesame seeds, garlic, onion or celery salt

Directions:
In a large bowl combine flour, sugar, baking powder, salt & cheese; add milk. Stir slowly with fork. When dough clings together turn onto a well floured surface; knead gently 10 times. Roll dough into 12 inch x 8 inch rectangle.
Cut dough in half lengthwise with sharp knife, then into 16 strips. Place butter in a 13 inch x 9 inch baking pan. Dip both sides of strips in melted butter. Place two rows in pan. Sprinkle with toppings of your choice. Bake at 450F for 12-15 minutes. Serve immediately. Yield: 32 breadsticks.

Baked Crab Dip

I only made this one year, but its one of my oldest son's favorites.

Baked Crab Dip
Ingredients:
1 package (8oz) cream cheese, softened
2 cups sour cream
2 cans (6oz each) crabmeat, drained, flaked & cartilage removed or 2cups flaked imitation crabmeat
2cups shredded cheddar cheese
4 green onions, thinly sliced
Optional Ingredients: 2 round loaves of bread or Italian bread
additional green onions
Assorted Crackers

Directions: In bowl, beat cream cheese until smooth. Add sour cream, mix well. Fold in crab, cheddar and onions.

If using round bread or italian bread as serving bowl, slice off tops, and hollow out bread, leaving 1 inch shells. Cube removed bread & tops & set aside. Spoon mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.

If your not making bread bowls, you may places mixture into a small casserole dish instead.

Bake at 350 for 45-50 minutes or until dip is heated through. Garnish with green onions if deserved. Serve with crackers.

You may also heat the dip in a slow cooker high for 2 hours, or on low for 4-6 hours.

Cheese Meatballs

The first time I made these a couple of years back they were a big hit, I made a single batch as an hor dourves, they were gone in less then 20 minutes.

Cheese Meatballs
Ingredients:
3cups finely grated cheddar cheese
1/4teaspoon garlic powder
1 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground pork

Directions:
In a large bowl, combine the first give ingredients. Crumble pork over mixture and mix well. Shape into 1 inch balls. Place meatballs on a greased cookie sheet.

Bake at 400F for 12-15 minutes or until the meat is no longer pink. Drain briefly on a paper towel before serving. Makes about 4 dozen.

Harvest Pumpkin Soup

I made this for the first time last Thanksgiving, it is reallllllly goooood! I cook it a day ahead of time, then heat on low in my slow cooker and serve it with the appetizers with fresh pumpkin bread for dipping.

Harvest Pumpkin Soup
Ingredients:
2 tablespoons butter
1 large potato, peeled & chopped
1 large onion, chopped
4 1/2cups chicken broth
2 cups fresh pumpkin puree (or 1 15oz can - but if you can, make it fresh, tastes so much better)
1/4 teaspoon nutmeg
1/2 pint heavy cream
salt & pepper to taste

Directions:
In large pot over medium heat, melt butter. Add potato and onion, cook, stirring occasionally. About 8 minutes. Add broth & bring to a boil. Cover and reduce heat to low, cook until potato is tender, 10-12 minutes.

Stir in pumpkin, using an immersion blender puree until smooth (if you don't have an immersion blender, you can puree in a regular blender in batches, but please allow soup too cool first, or you run the risk of the top of the blender exploding causing not only a mess, but you can get severely burned - after blending all return to pot).

Stir in nutmeg, plus salt & pepper to taste. Increase to medium high heat & bring to a boil. Cover, reduce to low heat, cook 10 minutes. Stir in cream and heat throughly.

Note: An immersion blender is also known as a hand blender

Candied Pecans

Appetizer or Dessert? I only made these once a few years ago, I served them as an appetizer and they were quite yummy.

Candied Pecans
Ingredients
2 3/4cup pecan halves
2 tablespoons butter, softened, divided
1 cup dark brown sugar
1/2cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Place pecans in a shallow baking pan, in a 250F oven for 10 minutes or until warmed.

Grease a 15inch x 10inch baking pan with 1 tablespoon butter; set aside.

Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt & cinnamon. Cook and stir over low heat until sugar is dissolved. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve sugar crystals.

Cook, without stirring, until a candy thermometer reads 236 (soft ball stage). Remove from heat; add vanilla. Stir in warm pecans until evenly coated.

Spread onto prepared baking pan. Bake at 250F for 30 minutes, stirring every 10 minutes. Spread on a waxed paper lined baking sheet to cool.

Yield: about 1 pound

Note: the original recipe said to use regular white granulated sugar. I prefer the dark brown sugar because it adds a caramel like flavor to the pecans.

Stuffed Mushrooms

Stuffed Mushrooms are one of my favorite Thanksgiving Appetizers. This recipes stems from my Grandfather's Italian restaurant, known in the 1960's & 1970's as the Half Moon Restaurant. It was located on Arthur Avenue, Bronx, NY. When I was a kid my father made them for Christmas parties. My mother is the one who decided to add them to our Thanksgiving dinners. She slightly altered the recipe, just using different amounts of garlic & breadcrumbs, and she served them with the main course instead of as a separate appetizer. On Thanksgiving I have so many people over my house that I have to make several separate courses just so that no one starves to death while I'm cooking.

Stuffed Mushrooms
Ingredients:
1 pound cremini or baby bella mushrooms
1 1/2 cups seasoned bread crumbs
2 tablespoons butter
1 tablespoon minced garlic
salt & pepper to taste

Preheat oven to 400F. Remove stems from mushroom caps. Wash mushroom caps under cold water, gently rub dry with clean paper towel.

In a small saucepan, melt butter on medium heat. Add breadcrumbs, garlic, salt & pepper. Mix constantly with a rubber spatula until lightly browned. Remove from heat.

Spoon mixture into each cap, fill each mushroom cap to top, but don't over stuff. Gently pat each cap with the bottom of a metal spoon to pack stuffing inside mushroom cap.

Bake at 400F for 10-13 minutes. Don't overbake, they burn easily.



Notes:
1. You can substitute with white mushrooms, however for a more full bodied mushroom flavor, the cremini and baby bellas are really the best
2. Do not substitute margarine for butter
3. I'm really not in the habit of measuring so all my measurements are estimations, you might need to add a little more butter or a little more breadcrumbs to achieve a proper balance.

A Brief Note to Get Started....

Thanksgiving is one of my favorite holidays. I love all the fall food & all the Thanksgiving foods! Each member of my family has different specialty dishes and different traditions. When I started hosting Thanksgiving at my and my husbands house, I tried to incorporate my favorites from each of those I grew up on, plus add in some new ones of my own. I decided to share these recipes, plus many I found over the years that I started incorporating into my annual menu. Enjoy!