Thanksgiving Recipes
Good morning!! It's Thanksgiving Eve! YAY!
Last night I linked to my Thanksgiving posts from last year which include two of my family recipes, however today I decided to just re-post them so nobody misses the chance at trying a great stuffing or sweet potato casserole recipe!
What are your plans for Thanksgiving this year? Will you be cooking it yourself, perhaps for the very first time or will you be going to a friend or family members' house? Whatever you do I hope you're in good company and that you enjoy it to the fullest!
Scroll on down for two of my delicious family recipes, a great pecan pie recipe straight from the back of the Karo corn syrup bottle requiring only 5 minutes prep time and an extra fun Thanksgiving cupcake decorating idea from Disney for kids.... and adults too!..... Enjoy!
Happy Thanksgiving!
Here is a really adorable Thanksgiving cupcake decorating idea from Disney... a decorating technique that can be used on any cupcake recipe of your own. Click here for the full decorating how-to!
 |
| This is a cute table setting idea for your Thanksgiving dinner guests! |
 |
| ....and another from the mind of Martha Stewart :) |
~*~*~*~*~*~*~
Here is a great Pecan Pie recipe from Karo that my mom has been making for years (and me too for the past few years). It's super easy!!
Pecan Pie
(recipe from Karo Corn Syrup)
"From scratch to your oven in 5 minutes."
(recipe from Karo Corn Syrup)
"From scratch to your oven in 5 minutes."
Preheat: 350 degree oven
Prep time: 5 minutes
Bake time: 60-70 minutes
Serves: 8
1 cup Karo light/dark Corn Syrup
3 Eggs
1 cup Sugar (granulated)
2 tbsp. Butter, melted
1 tsp. Vanilla extract
1-1/2 cups Pecans (6 ounces)
1 unbaked 9-inch deep dish Pie Crust
(High altitude adjustments: reduce sugar to 2/3 cup and increase butter to 3 tbsp. Reduce oven temperature to 325 degrees Fahrenheit)
Stir the first five ingredients thoroughly using a spoon. Mix in pecans. Pour into pie crust and bake on center rack (350 degrees) of oven for 60 to 70 minutes.
*Cool for 2 hours.
TIPS: Pie is done when center reaches 200 degree Fahrenheit. Tap center surface of pie lightly; it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust over-browning, cover edges with foil.
*You can make this pie the night before (it's too late now - sorry) and then after letting it cool for 2 hours, store it (covered in foil) in the refrigerator and just warm up or let sit out for a bit before serving - whatever you prefer.
Stir the first five ingredients thoroughly using a spoon. Mix in pecans. Pour into pie crust and bake on center rack (350 degrees) of oven for 60 to 70 minutes.
*Cool for 2 hours.
TIPS: Pie is done when center reaches 200 degree Fahrenheit. Tap center surface of pie lightly; it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust over-browning, cover edges with foil.
*You can make this pie the night before (it's too late now - sorry) and then after letting it cool for 2 hours, store it (covered in foil) in the refrigerator and just warm up or let sit out for a bit before serving - whatever you prefer.
~*~*~*~*~*~*~
Okay, now for my two yummy family recipes.....
Stuffing
It took me nearly twenty-two years to finally shirk my aversion to stuffing, and all I can say is damn, was I foolish for missing out all those years! What a shame! There was something about soggy bread that always grossed me out and kept me from experiencing the heaven that is stuffing....
Sigh, anyway, I have a long road of making up for all that lost time, a long love affair with stuffing ahead of me... So, last year I decided to put my own spin on my mother's classic [and delicious] stuffing. I saw a few ideas on the Food Network and melded them with her recipe to create the following recipe for bliss: (try this recipe, you can't go wrong and you won't be sorry!) ;)
Sigh, anyway, I have a long road of making up for all that lost time, a long love affair with stuffing ahead of me... So, last year I decided to put my own spin on my mother's classic [and delicious] stuffing. I saw a few ideas on the Food Network and melded them with her recipe to create the following recipe for bliss: (try this recipe, you can't go wrong and you won't be sorry!) ;)
Five Grain-Apple-Cranberry and Sausage Stuffing
1 loaf 5-grain Italian bread (Publix Bakery)
2-3 stocks Celery
1 large Onion (or two small)
1 cup dried Cranberries (I use Ocean Spray's "Craisins")
1 cup chopped Walnuts
1-2 chopped green Apple (Granny Smith)
1-2 cups Chicken Broth (moisten to your taste)
(optional) 1 box Stove Top stuffing seasoning of your choice
1 pack Sausage (I use Jimmy Dean sausage w/ sage)
2 cloves fresh Garlic - or, to taste
*chopped Parsley - to taste
*chopped Sage - to taste
*Salt + Pepper to taste
Chop loaf of bread into small cubes and bake in 200 degree oven for 10-20 minutes until toasty and golden brown (the more dry the bread is the better, so as to absorb the most moisture).
Meanwhile, cook sausage and season - to taste. Chop celery, onions and garlic and saute 5 minutes with the sausage - add a little butter or olive oil.
Transfer the bread, sausage, celery and onions into a large bowl and combine thoroughly, adding the parsley, sage, chopped apples, walnuts and cranberries/"Craisins". Once everything is thoroughly combined slowly add the chicken broth and optional Stove Top seasoning packet (as per directions on the Stove Top box) until the bread absorbs all the liquid and develops a thicker consistency.
Then... stuff it in your turkey, spread it in a casserole dish or pack it into a muffin pan for some (as Rachel Ray calls them) "Stuffin' Muffins" and bake 25 minutes in a 350 degree oven!
*If you find that the stuffing is too dry after baking, moisten as desired with some chicken broth.
Sweet Potato
Oh sweet potato, how well you go with butter, pecans and brown sugar.... None of that marshmallow topping nonsense here folks (leave the marshmallows for the hot chocolate!!), as I said, this is straight up brown sugar, pecans and butter!! It's baked to a delicious crisp over a bubbly sweet potato that will melt in your mouth!! Once you try this recipe, you'll most likely wish you hadn't missed out for so long, forget your sweet potato past and incorporate it into your menu... Well, at least that's how I feel, you be the judge.... Here is my mother's take on the dish, followed by the detailed recipe:
Sweet Potato Casserole
by Carolina Michelena
by Carolina Michelena
"Thanksgiving day is almost here and I want to share with you my most favorite dish for my most favorite holiday. This dish will knock your socks off - it is a terrific pot luck signature dish that will be requested for years to come by all who try it! That's why I call it my "tried and true". So try it and remember me! Love to all and have a Happy Blessed Thanksgiving." - Carol
Potatoes:
6-7 large Sweet Potatoes, peeled and boiled until tender (drain them well)
1 Egg
1/2 stick Butter
1 tsp. Vanilla extract
1/2 cup granulated Sugar
1/2 tsp. Cinnamon, Ginger or Nutmeg (optional)
Topping:
2 cups chopped Pecans
1/2 stick Butter, melted
1 cup dark Brown Sugar
2 tbsp. Flour
In a mixing bowl, add boiled and peeled potatoes, egg, butter, vanilla, sugar and any other flavors desired. Mix well with a hand mixer (until it looks like mashed potatoes). Pour mixture into a casserole dish.
In a separate bowl, mix the all of the ingredients for the topping until crumbly and spread evenly over sweet potato mixture in casserole dish.
Bake uncovered in a 350 degree oven for 40 minutes until bubbly.
**As a side note, you can definitely prepare and cook this the day before, let cool and then refrigerate overnight. Simply pop it in the oven [covered in foil] for a bit to warm up before the meal (my mom has done this once or twice to save time and it tastes all the same, trust me - I'm very finicky about leftovers, hehe)**
In a separate bowl, mix the all of the ingredients for the topping until crumbly and spread evenly over sweet potato mixture in casserole dish.
Bake uncovered in a 350 degree oven for 40 minutes until bubbly.
**As a side note, you can definitely prepare and cook this the day before, let cool and then refrigerate overnight. Simply pop it in the oven [covered in foil] for a bit to warm up before the meal (my mom has done this once or twice to save time and it tastes all the same, trust me - I'm very finicky about leftovers, hehe)**
(All images sourced via Google image search)