thanksgiving recipe swap....

Hosting my in-laws this year. First time ever. Looking for some yummy recipes for turkey,sides, desserts,apps...you name it. The more the merrier!

Re: thanksgiving recipe swap....

Some of my favorite recipes:

Stuffed Mushrooms

Mini Rice Balls

Crispy Parmesan Asparagus

Pumpkin Pie

Re: thanksgiving recipe swap....

-Paula Deen's Sweet Potato Pie, although I usually make it without the meringue topping
-Fresh Cranberry Sauce (recipe on the bag of cranberries)
-Sweet Potato Casserole with Marshmallow Topping (Kraft's recipe is ok, you can do so many variations of it)
-Baked Bries (you can do nuts and honey or cranberry sauce toppings)
-Stuffed Mushrooms, I like them with chestnuts added in the filling
-String Bean Casserole (I use the recipe on the cream of mushroom soup cans but I use frozen string beans)

Re: thanksgiving recipe swap....

LOVE Paula Dean's Corn Casserole.
And it's super easy to make

Corn Caserole

Re: thanksgiving recipe swap....

From The Chew Carla's sweet potato casserole

Bourbon sweet potato casserole

But instead of slicing the sweet potatoes I mash them. I made this for the first time last year and everyone kept going at it for more.

Re: thanksgiving recipe swap....

This is an awesome recipe -- easy to do, can be made ahead (and reheated in oven or even microwave), and it goes really well with turkey and other roast meats. Everyone who has tried this recipe loves it (even the carrot haters, because it tastes more like cake batter than carrots!). It's not light AT ALL, in terms of fat and calories, but it's a holiday indulgence!

Carrot Souffle (serves 6 to 8)

1 2 lb bag baby carrots
1 cup (2 sticks) butter, melted
6 eggs
1 cup sugar
6 tablespoons flour
2 teaspoons baking powder
2 teaspoons vanilla

Preheat oven to 350 degrees.

Boil carrots until fork tender, and drain.

In a food processor (or with an electric mixer), mix the carrots and melted butter. Add in remaining ingredients and mix well.

Pour into a greased 2 quart souffle dish or deep baking dish and bake for 45 minutes, or until knife inserted in center comes out clean. (If the top browns too quickly while baking, lower heat to 325).

Re: thanksgiving recipe swap....

Cranberry Ring
Instead of serving cranberry sauce, my family eats my cranberry ring. I learned my lesson and made two last year, and I still didn’t have any left over.

1 small package (6oz) Cherry or Raspberry Jell-O
1 small package (6oz) Cranberry Jell-O
1 can whole berry cranberry sauce
2 cups water
1 cup coarsely chopped walnuts or pecans (I mix both)
1 small can pineapple chunks or crushed, if desired
3 small mandarin oranges, sectioned. Or 1 can, drained.

1. Boil 2 cups water. Dissolve Jell-O in boiling water. Remove from heat.
2. Stir in cranberry sauce until well combined.
3. Drain pineapple well (squeeze out water if you have to).
4. Stir in nuts, mandarins and pineapple until well combined.
5. Pour into a pretty mold and refrigerate overnight.
6. Unmold right before serving. Garnish with orange slices and mint.
7. Make two of them, one is never enough!

Re: thanksgiving recipe swap....

Decadent Pumpkin Cheesecake

1 1/2 Cups graham cracker crumbs
5 Tablespoons butter, melted
1 Cup plus 1 tablespoon sugar
3 8oz. packages Philadelphia cream cheese, softened
1 teaspoon vanilla
1 ¼ Cups canned pumpkin (NOT pumpkin pie mix)
3 eggs
2 teaspoons pumpkin pie spice or more to taste

Fresh whipped cream for garnish


1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter.

3. Press the crumbs onto the bottom and sides of a 9” springform pan. Refrigerate while making cheesecake batter.

4. In a large mixing bowl, beat the softened cream cheese until fluffy. Add sugar, ½ cup at a time, beating well after each addition. Stir in vanilla.

5. Add the eggs, one at a time, mixing only until egg is combined. On low speed, beat in pumpkin pulp and spice. Beat only until smooth and creamy (Do not overmix).

6. Pour the filling into the pan. Rotate the pan briskly from side to side to eliminate air bubbles. Bake for 60 to 70 minutes or until center is almost set. Open the oven door slightly and allow cheesecake to cool inside the oven until it reaches room temperature.

7. Chill for at least 8 hours or overnight. Serve with fresh whipped cream.

thanksgiving recipe swap....

Michelle’s Pecan Pie

3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves

To Make Pie Filling: In a medium bowl, mix together
eggs, light and dark corn syrups, brown sugar, butter, salt
and finely crushed pecans. Spread quartered pecans over
bottom of refrigerated pie crust. Pour syrup mixture over top
of pecans, then arrange pecan halves on top of pie.

Bake in a preheated 350 degrees F (175 degrees C) oven
for one hour or until firm; let cool for one hour before serving.

Re: thanksgiving recipe swap....

this recipe will turn brussel sprout haters into believers. lol...I added a dash of sugar while they were browning, as suggested by a friend, and it really cut the bitterness. seriously, these are amazing.

http://www.saveur.com/article/Recipes/Sauteed-Brussels-Sprouts-with-Bread-Crumbs

Re: thanksgiving recipe swap....

Roasted Carrots and Shallots

2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
12 ounces shallots (about 10), peeled and halved lengthwise
2 tablespoons olive oil
coarse salt and ground pepper
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice


Preheat oven to 450. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.


I usually triple the recipe and cook longer than suggested to get a darker color.

Re: thanksgiving recipe swap....

Broccoli Casserole

3 heads of broccoli (crowns cut and rinsed)
1/4 Cup of milk
1 can Cream of Mushroom soup
1/2 Cup shredded cheddar cheese
1 Cup Bisquick baking mix
1/4 Cup butter (firm)


Bring a large pot of water to a boil and add broccoli. Cook until just tender.
Preheat oven to 400 degrees.
Drain broccoli and transfer to a greased baking dish. I use a 9×13 glass dish.
In a bowl, mix soup and milk. Pour over broccoli.
Spread shredded cheddar cheese over top of broccoli.
Cut butter into small pieces and mix into Bisquick.
Top entire casserole with Bisquick/butter mixture.
Bake at 400 degrees until cheese is melted and top is lightly browned.

Re: thanksgiving recipe swap....

Going to try this recipe for something different!

Cranberry-Horseradish Mousse

2 c. cranberry sauce, run through a blender or food processor
1 c. sour cream
4 T. horseradish
1 T. lemon juice
1 envelope gelatin bloomed in 1/2 c. cold water

Warm the bloomed gelatin until melted. Mix the gelatin with the remaining ingredients and combine thoroughly. Pour into an oiled 4c. mold. Refrigerate at least 6 hours, until set.

Re: thanksgiving recipe swap....