Post # 1
I am not good with baking, or cooking…and I am in need of an easy recipe. Not sure if I want to do a dessert, appetizer, or side. I live about 30 minutes away, so is there a way that I can keep it cold/hot? Thanks in advance!!
Oh! Its got to be something to “WOW” fmil. That would really show her! Muahahahaha!
Post # 3
@peachbaby4008: have i got the recipe for you! its a pumpkin gingerbreat trifle! its a layered dessert that is just to die for!
my STB inlaws have it on special request 🙂
the recipe is here! dont get freaked out by the long ingredient list it is actually pretty easy. my sister managed to make it and she can literally burn water.
this is great to make the day ahead of time becuse of the refrigeration tim for the pudding to set and all that. for the commute if you put a cold towl or sometihng arund it or even have it in a cool place in the car you will be fine. for us it was a 2 hour drive and a cool towel around it in a cooler part of the car kept it pretty darn cold for the drive.
a tip for the recipe is that if you dont like rum extract use almond extract. its really good. also the best brown sugar to use is light brown sugar because there is molasses in the gingerbread. the gingerbread will come out DARK so dont let that freak you out! also it will be the consistancy of cake.
hope this helps anyone needing an awesome thanksgiving recipe!
Post # 4
@peachbaby4008: You could make stuffing.
- Two stalks of celery
- Half a white onion
- About a cup of mushrooms
- Jimmy Dean’s Italian Sausage
- Stove top Chicken box (we just want the crutons)
- 1/3 of a cup of butter
- Chicken Broth
Basically what you do is you melt the butter in your pan, you cut up all the celery/onion/mushrooms and put it with the butter.
Cut up the sausage and brown in another pan. After you brown the sausage, add it to the vegetables and add in the crutons. Put in about 1/4 of a cup of chicken broth (or however much the stuffing needs to get moist). Transfer to a oven safe dish.
Put some tin foil on that bad boy, pop it in the over for 20 minutes or so at 325 degrees and BAM–awesome stuffing.
May not be special enough, but my guests eat it like it’s candy. Good luck!
Post # 5
my SIL makes these awesome spinach/garlic & ricotta stuffed croissants that are really easy to make. They aren’t “Thanksgiving-ish” but they are delicious and super easy. PM me if you want the recipe!
Post # 6
I think I’llbe making mashed potatoes for Thanksgiving this year – I found this recipe and it’s pretty darn close to tasting like the mashed potatoes at Applebees, which are AMAZING. I’ve made them a couple times already with pretty good success – the firs titme I forgot the salt and pepper and didn’t boil the potatoes quite long enough and they were kinda blah, the second time was much better.
Post # 7
is one of my fave recipes to make at thanksgiving. I also do a apple crumb dessert. Good luck!
Post # 8
My #1 recipe is for butternut squash. I am requested to bring it everywhere I go. If people come over to eat and it isn’t on the table I see a lot of sad faces.
- Take a large butternut squash and scrub the outside.
- Cut it lengthwise and scoop out the seeds.
- Place it in a glass baking dish with an inch of water. Cover tight with foil.
- Bake at 350 until mushy.
- Using an ice cream scoop scoop out the innards.
- Place in mixing bowl with a stick of butter (cut up).
- Add a dash of nutmeg.
- Sprinkle with cinnamon.
- Add some brown sugar and maple syrup to taste.
It is my children’s favorite. It tastes like a better form of pumpkin pie.
Post # 9
Hash brown casserole is always a crowd pleaser around here… It’s delicious, looks nice as far as casseroles go and it’s easy, but unhealthy, Southern goodness 🙂
1 lg frozen shredded hash brown potatoes
1 can cream of chicken soup
2 c sour cream
1 stick butter
3 cup cheddar cheese
Salt & Pepper
I add an onion or two 🙂
Mix em all up and toss them in the oven at 350 for an hour-1.5 hrs, until cooked through and the potatoes are soft.
Add crushed up corn flakes and a spritz of butter to the top and pop back in the oven until they are crunchy.
Post # 10
I was just about to post about this! I think I want to make mini cream pies. I’ll end up making the graham cracker crust, and I usually make banana and chocolate, and I think this year I want to make lemon as well. IT’s pretty easy.
Post # 11
App: Sausage Balls (Can be kept at room temp, so no worries about traveling) Combine 2lbs breakfast sausage, 3 cups of Bisquick, 1 lb of shredded cheddar cheese. Mix well with hands, then form into little balls about the size of an un-shelled walnut. Bake at 375 until browned and crispy on the outside, or about 30 mins. ETA: For a meatless app, you can always toast some pecans with melted butter, a bit of salt, and a little sugar. Always yummy.
Dessert: Apple Cobbler, also can be kept at room temp for traveling Follow this recipe from Paula Deen, but use apples instead of peaches. You can always get a canned apple filling for convenience, get a 28 oz can if so. Also, depending on how many you’re feeding, you can double the recipe if necessary.
Side dish: Soooo many to choose from! Try checking out Pioneer Woman’s Thanksgiving Recipes, there are several easy side dishes. The soul sweet ‘taters, the homemade cranberry sauce, the roasted carrots or asparagus all come to mind for easy cooking, and portability.
Post # 12
My mom always makes pumpkin rolls for Thanksgiving. They are a huge hit and I absolutely love them! It seems complicated because you have to roll/unroll, but I am a terrible baker and can make these. 🙂
Here’s a recipe – http://allrecipes.com/recipe/pumpkin-roll-ii/detail.aspx
Post # 13
When in doubt, I got with my secret family recipe for Rum Cake. Or a spinach artichoke dip in a break bowl, everybody loooooves that. I think the recipe for the dip is on the back of the packet for the seasoning mix…. sorry I’m no help
Post # 14
My in-laws do the cranberry jelly in a can stuff, which I cannot abide, so I bring my own cranberry sauce. It is the easiest thing ever, and since we drive 4 hours to their house it’s super easy to make ahead and transport. All you need is:
a 12 oz package of cranberries, 1 cup sugar, and 1 cup water or orange juice:
In a medium saucepan over medium heat, dissolve sugar into orange juice (or water). Stir in cranberries and cook until they pop (10 min or so). Remove from heat, it will thicken up as it cools.
Post # 15
@aprose: that sounds AMAZING
I have great recipes for: chestnut ciabbata stuffing, spinach gratin, and corn pudding.
OP if you are interested in this, let me know and ill post recipes!
Post # 16
It ALL sounds SOOOO good!!!