As we spend this month of November reflecting on what we are thankful for, one of the things that’s high on our list this year is our TEAM! We (Sara and Kaitlyn) could not do what we do without our amazing team of contributing writers, and we are so thankful for all of them! Today we are happy to be welcoming our new writers in their first compilation post (along with our “seasoned” writers as well!) about our favorite Thanksgiving recipes! We hope you enjoy these recipes, share them with your friends, and maybe make some of them this Thursday!
BREAKFAST
Pumpkin-Apple Streusel Muffins
{Kaitlyn}
You can make this recipe as muffins or as bread! I like to make mine the day before because I think they are more moist the 2nd day. Or you can just eat them right away! They also freeze well. This recipe makes 24 muffins or 2 loaves of bread (or 12 muffins and 1 loaf of bread).
Ingredients:
2 ½ cups flour
2 cups sugar
1 T pumpkin pie spice
1 t baking soda
½ t salt
2 eggs, slightly beaten
1 cup pumpkin
½ cup vegetable oil
3 cups peeled, finely-chopped apples (about 2 ½ medium size apples, any kind)
Streusel Ingredients:
2 T flour
¼ cup sugar
½ t cinnamon
4 T butter
– Cut in 4T butter until streusel mixture is crumbly.
Directions:
Combine dry ingredients. Set aside. In a separate bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients. Stir until moistened. Stir in apples. Spoon into greased muffin pans or bread loaf pans. Sprinkle with streusel. Bake at 350 for 25 minutes. If making bread, bake at 350 for 50 minutes. Enjoy!
Pumpkin Chip Muffins
{Lana}
Ingredients:
4 eggs
2 c. sugar
1 can (16 oz.) pumpkin
1 1/2 c. oil (I use Canola); can also sub applesauce for half if you would like
3 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 c. (12 oz. pkg) semi-sweet choc. chips
Directions:
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda and powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in choc. chips (I still just use the mixer and beat them in). Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 16 – 20 minutes, or until muffins test done. Mini muffins take around half the time. Cool in pan for 10 minutes before moving to a wire rack.
DRINKS
“Mix This!” Easy Holiday Drink Recipes for Kids
{Mindy}
While mom and dad are preparing turkey and cranberries this year, invite the kids to create some delicious holiday drinks to accompany your meal or enjoy with appetizers. These easy and affordable drinks will add a splash of color and fun to your Thanksgiving.
Kool Aid Ice Cubes and Soda
Ingredients
.2 oz Kool Aid Mix Packets in your favorite flavors
Favorite Sodas: Lemon-Lime, Ginger Ale, and Cola work well.
Instructions
Ask your kids to pick out their favorite Kool Aid flavors, prepare them as directed, then pour the mixed drink into ice cube trays. Freeze as you would traditional ice cubes. Place a variety of ice cube flavors in a festive bowl and invite party-goers to experiment with ice cube and soda flavors.
Sparkling Apple Cider
Show your kids how to serve their favorite apple cider with a bit of a kick. This is the perfect combination of tart and sweet and goes well with sweet potatoes and pumpkin pie.
Ingredients
16 oz. apple cider
8 oz. ginger ale
a dash of cherry juice
Instructions
Mix ingredients together in a pitcher filled halfway with ice.
Italian Sodas
Your kids can be mini baristas, creating made to order Italian Sodas for guests. These refreshing drinks are easy to make and are a fun alternative to traditional soda.
Ingredients
Flavored Syrup (the kind you find at coffee stands). Fruity flavors are always a hit!
Club Soda
Cream or Half and Half
Ice
Whipped Cream (Optional)
Instructions
Fill a cup with ice cubes.
Add 2 to 3 tablespoons of flavored syrup. You can add all of one flavor or combine flavors.
Fill the cup about ¾ full with Club Soda.
Add about a tablespoon of cream or half and half and stir.
Top off with whip cream.
SIDES
Pan-Roasted Pear Salad with Parmesan and Roasted Pecans
{Sherri}
From: America’s Test Kitchen (accessed online at www.americastestkitchenfeed.com)
Who doesn’t love a side dish whose title serves double duty as an alliteration? This salad is the perfect foil to an otherwise carb-laden meal. If you have never glazed pears in balsamic vinegar, you are in for a flavor sensation (yes, I need to get out more!) I doubled the recipe, using half spinach—to sneak in some healthy greens—and half lettuce and served this last year to rave reviews from all members of the family. If you want to get just silly with your bad (holiday-cooking) self, you could make glazed pecans instead of plain roasted.
Ingredients (serves 6)
We prefer to use Bartlett pears in this recipe, but Bosc pears will also work.
1½ pounds pears (about 3), quartered and cored (see note above)
Salt and pepper
2 tablespoons olive oil
3 tablespoons plus 1 teaspoon balsamic vinegar
1 small shallot, minced
½ teaspoon sugar
½ small head green leaf lettuce (about 4 ounces), washed, dried, and torn into 1-inch pieces
4 ounces watercress (about 4 cups)
1 cup shaved Parmesan cheese (about 2 ounces)
3 tablespoons chopped pecans, toasted
Instructions:
1. Toss the pears with ¼ teaspoon salt and ⅛ teaspoon pepper. Heat 2 teaspoons of the oil in a large skillet over medium-high heat until just smoking. Add the pears in a single layer, cut-side down, and cook until golden brown, 6 to 8 minutes, flipping them halfway through cooking.
2. Turn off the heat, leaving the skillet on the burner, and add 2 tablespoons of the vinegar. Gently stir until the vinegar becomes glazy and coats the pears, about 30 seconds. Transfer the pears to a large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into ½-inch pieces.
3. Whisk the remaining 4 teaspoons oil, remaining 4 teaspoons vinegar, shallot, and sugar together in a large bowl until well combined. Add the cooled pears, lettuce, and watercress and toss to combine. Season with salt and pepper to taste, sprinkle with the Parmesan and pecans, and serve.
Sweet Potato Casserole
{Shari}
From my mother-in-law, Lori Olsen who had it passed down from her mom.
Instructions:
In a mixing bowl stir together:
Large can sweet potatoes (drained & mashed)
½ cup sugar
½ stick butter
2 eggs (beaten)
1 tsp. vanilla
1/3 cup milk
Spread sweet potato mixture in 9 x 13 baking dish
Topping:
1/3 cup melted butter
½ cup flour
1 cup brown sugar
1 cup chopped pecans
Mix topping ingredients together and spread over sweet potato mixture.
Bake at 350 for 25-30 minutes.
Cranberry-Plum Sauce
{Lianna}
This cranberry plum sauce is the perfect blend of sweet and sour, because the plums add a deeper, mellow flavor to balance the bright and tart cranberries. If you aren’t a fan of the overly tartness of cranberries, or if you’re ready to graduate from the can-shaped gelatinous sauce from the store, this recipe is for you!
Ingredients:
One large can of plums
One bag of whole cranberries
1 Cup Sugar
1 Cup Water
½ teaspoon vanilla extract
½ teaspoon cinnamon
Instructions:
Mix sugar and water in a medium saucepan. Bring it to boil on medium-high heat. Once it boils, reduce heat to low and simmer 10 minutes, stirring occasionally. You’ll hear the cranberries pop and the sauce will thicken. Set the cooked cranberry sauce aside to cool a bit, and remove the pits from the canned plums. Throw the plums and the cranberry sauce into the food processor. Add the vanilla and cinnamon and puree until smooth. Pour into a serving dish and let it finish cooling on the counter. When it is cool, cover and place in the refrigerator to chill. (If you put a cover on it while it’s still warm, you’ll end up with condensation and a watery mess.) Serve chilled. It’s extra delicious with a little whipped cream on top!
LEFTOVERS
Turkey and Rice Stew
{Tara}
Ingredients:
1 cup of Turkey – cooked and shredded
3 large celery stalks – chopped
3 large carrots -chopped
1 can of tomatoes – stewed
1 medium yellow onion – chopped
2 garlic cloves – minced
8 cups of chicken or beef broth
1 box of long grain and wild rice with seasoning packet (6 oz)
1 chicken or beef bouillon cube
Salt, pepper, & ground cumin to taste
Bag of frozen stir-fry or mixed veggie blend (optional)
Instructions:
Combine all ingredients in croc pot. Cook on low for 6-8 hours. Enjoy.
DESSERT
Apple Crisp
{Katie}
courtesy of the fabulous Shari!
Ingredients:
(Preheat oven to 350)
7 or 8 baking apples cored & thinly sliced
1 cup white sugar
Cinnamon
Topping:
1 1/2 cups brown sugar
1 1/2 cups flour
3/4 cups butter- softened
Cinnamon
Directions:
Fill 9 x 13 baking dish about 3/4 full with thinly sliced apples.
Sprinkle 1 cup white sugar over apples.
Then Generously sprinkle cinnamon on top.
For the topping:
Using a pastry blender or a fork,
Mix 1 1/2 cups brown sugar, 1 1/2 cups flour & 3/4 cup softened butter until you have a crumbly consistency.
Sprinkle crumb mixture over apples.
Sprinkle cinnamon over top.
Bake at 350 for 1 hour.
Pumpkin Fluff Dip
{Meghann}
Originally from www.allrecipes.com
There are several versions of this recipe, but this is the best one I’ve tried. Super easy for someone like me with remedial kitchen skills!
Ingredients:
1 16 oz container of frozen whipped topping, thawed
1 5 oz package of instant pudding mix
1 15 oz can solid pack pumpkin
1 teaspoon pumpkin pie spice
Directions:
Mix the instant pudding, pumpkin, and pumpkin pie spice together in a large bowl. Fold in frozen mixed topping. Chill in the fridge until ready to serve.
Serve with vanilla wafers, graham crackers, or apple slices.
Thanksgiving Turkey Cookies
{Kate}
Two years ago I was looking for a Thanksgiving project I could do with my then 5 and 3-year-old and I came across these Thanksgiving Turkey cookies at the Cookies and Cups blog (http://cookiesandcups.com/gobble-gobble-oreo-turkeys/). But this blog post ended up serving as inspiration only, so my supply list and method for constructions these differs from the original post.
Ingredients:
Oreos
Candy Corn
Rolos
Pretzel Sticks
Chocolate Frosting
Candy Eyes (I can find these at Hy-Vee)
Plastic Baggies
Side note: We’ve made these for the past two Thanksgivings. We use the turkeys as party favors for everyone at Thanksgiving, but we never eat them . . . I can’t get my children to understand the importance of not licking their fingers!
Directions:
The chocolate frosting is used as the glue for all of the turkey parts. Start by putting 3 – 4 tablespoons of chocolate frosting into as many plastic bags as you have helpers. Squeeze the frosting into a corner of the bag and snip off the tip of the bag.
Unwrap the Rolos and squeeze frosting onto the small side of the candy. Place the Rolo frosting side down onto the middle of the Oreo. I have found its best to do this to all of the Oreos first. By the time you’ve glued the last Rolo onto the last Oreo, the first few are set enough to go on to the next step.
Next, make the turkey face! Again, using the chocolate frosting glue the candy eyes onto the Rolo. Then, cut the white tip off of a piece of candy corn and glue this onto the Rolo as the beak. (The first year I used red frosting for the gobbler thing, but I didn’t like the way it looked-do what you want!) Also, if you’re referring back to the original blog post you’ve now realized that I’m cutting major corners.
Let the frosting set for a few minutes. Next, make the legs (which I also omitted the second year) as well as the feathers. If you’re making legs, break a pretzel stick in half and push the two halves into the filling of the Oreo (be careful not push the sticks too far into the filling or you’ll break the cookie). Now, take 5 pieces of candy corn and push them into the filling for the feathers. If you’re worried about the pretzels and candy corn staying put, you could use a little more frosting or just use the double stuff Oreos.
I always lay the turkeys on waxed paper and let them sit over night. Try not to move the turkeys too much, as they will fall apart or the Oreo cookie may break. I try to move them once, from the waxed paper to each person’s place at our Thanksgiving table. Have a lot of fun making these and if you can get your 7, 5, and 2 year-old to make these without licking their fingers, share your trick!
Spicy Pumpkin Cookies
{Sara}
Ingredients:No Worries Deep Dish Apple Pie
{Mindy}
I love pie. In fact, I love pie so much, I served it at my wedding instead of cake. Berry, chocolate, cream, lemon: You name a sweet pie, we served it. Every Thanksgiving, I anticipate dessert because I know there will be pie. I enjoy turkey and homemade rolls, but pie is always in the back of my mind, served alamode or topped with a generous serving of whipped cream.
While I’ve rarely met a pie I didn’t like, I’ve often found pie baking frustrating. Pie crust can be temperamental and fillings can be tricky. I generally stuck with store bought pie crust and cream fillings until a few years ago. I knew my husband loved apple pie and I wanted to surprise him with the homemade variety, so I pulled out my Cook’s Illustrated Magazine, crossed my fingers, and gave it a try.
I’ve since learned that no finger crossing is necessary when using a Cook’s Illustrated recipe. Their pie crust proved little fuss and their pie filling neither overflowed the pan, nor overwhelmed the pie crust with juice. When my beautiful, evenly cooked, shiny topped pie emerged from the oven, I wanted to tell the world. I quickly snapped a photo to celebrate and as a reminder that pie is not impossible. You just need the right recipe.
This year, I decided to invite my two older children, ages 4 and 7, to help me bake an apple pie using locally grown apples given to us by a friend. I thought they would both be delighted by the baking project and the promised pie at the end. Surprisingly, my son loved the idea of baking and my daughter asked us to just let her know when we needed a taste tester.
When using this recipe, be sure to follow all of the steps. Precooking the apples will make for a pie jam packed with apples that don’t fall apart when you bake the pie. Yum!
Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standard pie. Why didn’t they fall apart when precooked and then cooked again inside the pie? When the apples are gently heated, their pectin is converted to a heat-stable form that keeps them from becoming mushy when cooked further in the oven.
Adapted from Cook’s Illustrated Deep Dish Pie
MAKES ONE 9-INCH PIE, SERVING 8 TO 10
INGREDIENTS:
All-Butter Pie Pastry
2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 teaspoon table salt
1 tablespoon sugar
16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
3 tablespoons sour cream
1/3 cup ice water, or more if needed
Apple Filling
1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
1/4 cup packed light brown sugar (1 3/4 ounces)
1/4 teaspoon table salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices
2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices
1 egg white, beaten lightly
INSTRUCTIONS
1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas.
2. Mix sour cream and 1/3 cup ice water in small bowl with a fork until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.
Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas.
2. Mix sour cream and 1/3 cup ice water in small bowl with a fork until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)
4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.
8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.
