Harvesting Your Thanksgiving Dinner

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow… We have created this portion of our website to help provide you with more insight into our products, which can help you grow healthy fruits and vegetables that will go from your garden to your kitchen. Once you grow your own healthy fruits and vegetables and bring them into your kitchen, we have provided some recipe options for bringing these home-grown items to your dinner table.

The Daddy Pete process begins with composting the manure from the cows on our dairy. We then take that composted manure and use it to make the mixes that will help grow your plants and your lawn. For the purpose of helping you grow your own garden, we will provide a list of fruits and vegetables that should be planted each month; the Daddy Pete’s product that should be used in planting them; and recipe options for preparing them.

So come on…jump into our website and indulge in our knowledge. Come discover gardening through the eyes of Daddy Pete’s. Our goal is to become more and more creative so that our creativity equals your increase.


November is a time to reflect on the year and all that we are thankful for in our lives; and is also a time to begin considering dinner options for your time with family and friends. Perhaps you have traditional family recipes, but need a few other options to add to your list. Or maybe you are preparing your first Thanksgiving feast, and you are looking for ideas to get your kitchen creativity jump-started. Regardless of where you are with Thanksgiving dinner planning, we have provided some recipe options below that will allow you to use some of the items you planted and harvested during the year.

 From pumpkin butterscotch muffins for breakfast; to parmesan brussel sprouts for a pre-dinner appetizer; to a feast that begins with broccoli salad; and then moves to sides that compliment your turkey or ham, such as green bean casserole, mashed potatoes, squash casserole, and sweet potato casserole; to a sweet finishing touch of candied pecans and pumpkin pie.

If you have time among all of the Thanksgiving festivities to work in your yard, November is a great month for pruning deciduous trees, planting spring bulbs, amending beds for spring planting, or refreshing raised beds. For these projects, we recommend using Daddy Pete’s Composted Cow Manure and Daddy Pete’s Planting Mix.

PUMPKIN BUTTERSCOTCH MUFFINS   INGREDIENTS  1¾ cups all-purpose flour, sifted 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon mace 1/4 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon ground cloves 1 cup fresh or frozen pumpkin 1/2 cup (1 stick) butter, melted 2 eggs 1 cup (6 ounces) butterscotch chips 1/4 cup chopped pecans, toasted (optional)   INSTRUCTIONS Preheat the oven to 350 degrees.  Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, mace, baking soda, salt and cloves in a large bowl and mix well. Make a well in the center of the flour mixture. Whisk the pumpkin, butter and eggs in a bowl until combined. Stir in the butterscotch chips and pecans. Add the pumpkin mixture to the well and fold just until the batter is moistened; do not overmix. Spoon the batter into greased muffin cups.  Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Cool in the pan for 2 minutes. Remove to a wire rack.   View Recipe Source

PUMPKIN BUTTERSCOTCH MUFFINS

 

INGREDIENTS

 1¾ cups all-purpose flour, sifted

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon mace

1/4 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ground cloves

1 cup fresh or frozen pumpkin

1/2 cup (1 stick) butter, melted

2 eggs

1 cup (6 ounces) butterscotch chips

1/4 cup chopped pecans, toasted (optional)

 

INSTRUCTIONS

Preheat the oven to 350 degrees. 

Combine the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, mace, baking soda, salt and cloves in a large bowl and mix well. Make a well in the center of the flour mixture.

Whisk the pumpkin, butter and eggs in a bowl until combined. Stir in the butterscotch chips and pecans. Add the pumpkin mixture to the well and fold just until the batter is moistened; do not overmix. Spoon the batter into greased muffin cups. 

Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Cool in the pan for 2 minutes. Remove to a wire rack.

 

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GREEN BEAN CASSEROLE   INGREDIENTS 1.5 pounds green beans, trimmed and cut into bite-size pieces 4 tablespoons unsalted butter 1 onion, finely diced 1 pound cremini or white button mushrooms, diced 4 tablespoons all-purpose flour 2 1/2 cups half-and-half 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Parmesan 2 teaspoons sherry vinegar or red wine vinegar 4 ounces french fried onions   INSTRUCTIONS Preheat oven to 350° F.  Coat a 9 x 13 casserole dish with nonstick cooking spray. Bring a large pot of salted water to a boil.  In the meantime, prepare an ice water bath by filling a large bowl with cold water and ice.  Cook green beans in the boiling water for 3 to 4 minutes, until tender.  Drain and immediately submerge in ice water bath to stop the cooking.  Drain. In a large skillet, melt butter over medium heat.  Add onion and cook until translucent, stirring often, about 8 minutes.  Stir in mushrooms and cook 7 to 8 minutes.  Add the flour and continuously stir for 2 minutes.  Whisk in half-and-half, salt, and pepper.  Continue to stir until the mixture begins to coat the back of a wooden spoon.  Turn off the heat and whisk in parmesan and vinegar.  Toss the green beans in the mixture until evenly coated and transfer to prepared baking dish. Bake for 20 minutes.  Remove from oven and top with fried onions.  Bake for an additional 5 minutes and serve.   View Recipe Source

GREEN BEAN CASSEROLE

 

INGREDIENTS

1.5 pounds green beans, trimmed and cut into bite-size pieces

4 tablespoons unsalted butter

1 onion, finely diced

1 pound cremini or white button mushrooms, diced

4 tablespoons all-purpose flour

2 1/2 cups half-and-half

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

2 teaspoons sherry vinegar or red wine vinegar

4 ounces french fried onions

 

INSTRUCTIONS

Preheat oven to 350° F.  Coat a 9 x 13 casserole dish with nonstick cooking spray.

Bring a large pot of salted water to a boil.  In the meantime, prepare an ice water bath by filling a large bowl with cold water and ice.  Cook green beans in the boiling water for 3 to 4 minutes, until tender.  Drain and immediately submerge in ice water bath to stop the cooking.  Drain.

In a large skillet, melt butter over medium heat.  Add onion and cook until translucent, stirring often, about 8 minutes.  Stir in mushrooms and cook 7 to 8 minutes.  Add the flour and continuously stir for 2 minutes.  Whisk in half-and-half, salt, and pepper.  Continue to stir until the mixture begins to coat the back of a wooden spoon.  Turn off the heat and whisk in parmesan and vinegar.  Toss the green beans in the mixture until evenly coated and transfer to prepared baking dish.

Bake for 20 minutes.  Remove from oven and top with fried onions.  Bake for an additional 5 minutes and serve.

 

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MASHED POTATOES   INGREDIENTS Salt 2 ½ pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds 4 tablespoons butter, more for dotting ⅓ cup whole milk   INSTRUCTIONS In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.) In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking. Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.) To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.   View Recipe Source

MASHED POTATOES

 

INGREDIENTS

Salt

2 ½ pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds

4 tablespoons butter, more for dotting

⅓ cup whole milk

 

INSTRUCTIONS

In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)

In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.

Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)

To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.

 

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SWEET POTATO CASSEROLE   INGREDIENTS 4 medium-large sweet potatoes(about 3 pounds) 6 tablespoons brown sugar ¼ cup orange juice ¼ cup heavy cream or whole milk 3 ½ tablespoons unsalted butter, melted 1 teaspoon vanilla extract ½ teaspoon salt For the topping: 3 tablespoons unsalted butter, softened slightly ½ cup dark brown sugar ¾ cup chopped pecans   INSTRUCTIONS To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees. When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish. To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.   View Recipe Source

SWEET POTATO CASSEROLE

 

INGREDIENTS

4 medium-large sweet potatoes(about 3 pounds)

6 tablespoons brown sugar

¼ cup orange juice

¼ cup heavy cream or whole milk

3 ½ tablespoons unsalted butter, melted

1 teaspoon vanilla extract

½ teaspoon salt

For the topping:

3 tablespoons unsalted butter, softened slightly

½ cup dark brown sugar

¾ cup chopped pecans

 

INSTRUCTIONS

To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.

When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.

To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

 

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PARMESAN BRUSSEL SPROUTS   INGREDIENTS 1/2 cup vegetable oil 1 cup Panko 1/3 cup freshly grated Parmesan 1 tablespoon cajun seasoning 1 pound brussel sprouts, trimmed 1/2 cup all-purpose flour 2 large eggs, beaten   INSTRUCTIONS Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko, Parmesan and cajun seasoning; set aside. Working in batches, dredge brussel sprouts in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add brussel sprouts to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.   View Recipe Source

PARMESAN BRUSSEL SPROUTS

 

INGREDIENTS

1/2 cup vegetable oil

1 cup Panko

1/3 cup freshly grated Parmesan

1 tablespoon cajun seasoning

1 pound brussel sprouts, trimmed

1/2 cup all-purpose flour

2 large eggs, beaten

 

INSTRUCTIONS

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, combine Panko, Parmesan and cajun seasoning; set aside.

Working in batches, dredge brussel sprouts in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Add brussel sprouts to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately.

 

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BROCCOLI SALAD   INGREDIENTS Kosher salt 1 bunch broccoli (about 1 1/4 pounds), ends trimmed ½ cup pecan halves 4 ounces bacon, diced 3 tablespoons olive oil 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 4 green onions, white and light green parts only, chopped  Black pepper 1 cup halved red seedless grapes 4 ounces aged white cheddar, sliced thin and crumbled   INSTRUCTIONS Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well. Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely. In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper. In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.   View Recipe Source

BROCCOLI SALAD

 

INGREDIENTS

Kosher salt

1 bunch broccoli (about 1 1/4 pounds), ends trimmed

½ cup pecan halves

4 ounces bacon, diced

3 tablespoons olive oil

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

4 green onions, white and light green parts only, chopped

 Black pepper

1 cup halved red seedless grapes

4 ounces aged white cheddar, sliced thin and crumbled

 

INSTRUCTIONS

Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.

Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.

In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.

In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

 

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SQUASH CASSEROLE   INGREDIENTS 2 pounds yellow summer squash 7 tablespoons butter 1 large onion, chopped 1 large clove garlic, chopped ½ red bell pepper, chopped ½ green bell pepper, chopped 1 jalapeño pepper, seeded and chopped (optional) 4 slices plain white bread, toasted 24 Ritz crackers, crumbed in food processor ½ pound sharp cheddar cheese, grated 4 large eggs, beaten ½ cup heavy whipping cream 1 teaspoon sugar 1 teaspoon salt ¼ teaspoon cayenne pepper   INSTRUCTIONS Heat the oven to 350 degrees. Butter a 21/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor. Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together. Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.   View Recipe Source

SQUASH CASSEROLE

 

INGREDIENTS

2 pounds yellow summer squash

7 tablespoons butter

1 large onion, chopped

1 large clove garlic, chopped

½ red bell pepper, chopped

½ green bell pepper, chopped

1 jalapeño pepper, seeded and chopped (optional)

4 slices plain white bread, toasted

24 Ritz crackers, crumbed in food processor

½ pound sharp cheddar cheese, grated

4 large eggs, beaten

½ cup heavy whipping cream

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon cayenne pepper

 

INSTRUCTIONS

Heat the oven to 350 degrees. Butter a 21/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.

Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.

Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

 

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CANDIED PECANS   INGREDIENTS 2-3/4 cups pecan halves 2 tablespoons butter, softened, divided 1 cup sugar 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract   INSTRUCTIONS Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan. Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool. Yield: about 1 pound.    View Recipe Source

CANDIED PECANS

 

INGREDIENTS

2-3/4 cups pecan halves

2 tablespoons butter, softened, divided

1 cup sugar

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

 

INSTRUCTIONS

Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside.

Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan.

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

Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool. Yield: about 1 pound. 

 

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PUMPKIN PIE   INGREDIENTS 1 3/4 cups fresh or frozen pumpkin 2/3 cup firmly packed light brown sugar 1 3/4 cups sweetened condensed milk 2 large eggs, beaten 1 cup brown sugar, packed 2 tablespoons sugar 1 1/4 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 (9 inch) pie crust   INSTRUCTIONS Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.  Pour into prepared piecrust.  Bake at 425 degrees for 15 minutes.  Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.  Cool on a wire rack.     

PUMPKIN PIE

 

INGREDIENTS

1 3/4 cups fresh or frozen pumpkin

2/3 cup firmly packed light brown sugar

1 3/4 cups sweetened condensed milk

2 large eggs, beaten

1 cup brown sugar, packed

2 tablespoons sugar

1 1/4 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 (9 inch) pie crust

 

INSTRUCTIONS

Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes. 
Pour into prepared piecrust. 
Bake at 425 degrees for 15 minutes. 
Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean. 
Cool on a wire rack.