Thanksgiving Recipes for Breakfast, Lunch, & Dinner!

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


dreamstime_xl_80143881.jpg

NOVEMBER

FRUITS & VEGETABLES LIST

  • Apples
  • Apricot Preserves
  • Broccoli
  • Brussel Sprouts
  • Butternut Squash
  • Carrots
  • Celery
  • Chives
  • Corn
  • Cranberries
  • Green Beans
  • Onions
  • Parsley
  • Pecans
  • Peppers
  • Potatoes
  • Pumpkin
  • Rosemary
  • Sage
  • Strawberries
  • Sweet Potatoes
  • Thyme

November brings thoughts of thankfulness and times of gathering with family and friends to share a meal together and to celebrate the holiday season. Perhaps you have traditional family recipes that always make the Thanksgiving meal list; or maybe you need some ideas to help with this year’s holiday feast. Below are some recipes we have found for you that will allow you to use some of the items you have harvested this year in your garden or raised bed or patio containers. You may have canned or frozen fruits and vegetables from this year that will work great for your Thanksgiving dinner preparations.

For breakfast we have a Baked Western Omelet, Fluffy Belgian Waffles, or a Winter Fruit Salad with Maple-Lime Dressing . For a light lunch, we have an Autumn Apple Salad with a Maple Vinaigrette dressing. For late afternoon appetizers, we have Butternut Squash Apple Bruschetta, Classic Stuffed Mushrooms, and a Thanksgiving Punch.

And for the main Thanksgiving meal, we have the following recipe options from which you can choose: Herb Garlic & Butter Roasted Turkey and Turkey Gravy from Scratch; Apple Cider Maple Glazed Ham; Simple is Best Dressing; Green Bean Bundles with Bacon and Brown Sugar; Broccoli Casserole; Secret Ingredient Honey Garlic Roasted Carrots; World’s Best Mashed Potatoes; Hasselback Sweet Potatoes with Brown Sugar & Pecans; Roasted Brussel Sprouts, Cinnamon, Butternut Squash, Pecans, & Cranberries; and Nantucket Corn Pudding. Then for dessert, we have Apple Pie Bread Pudding and Layered Pumpkin Dessert with Homemade Pumpkin Puree.

To help take care of your leftover turkey, we have included a recipe for Thanksgiving Leftover Turkey and Stuffing Muffins. Enjoy!

In the midst of the holiday festivities, don’t forget that 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, Daddy Pete’s Lawn & Garden Soil, and Daddy Pete’s Planting Mix. If you haven’t fertilized your lawn for the Fall months, November is still an excellent time to spread Daddy Pete’s Barnyard Fertilizer pellets on your yard. It will not burn and it is safe for pets and children.

- BREAKFAST -

BAKED WESTERN OMELET   INGREDIENTS 8 eggs (or use 4 eggs and 6 egg whites) 1 cup milk ½ teaspoon seasoned salt 8 ounces diced cooked ham ½ cup shredded cheddar cheese ½ cup finely chopped onion ½ cup finely chopped green bell pepper ½ cup finely chopped red bell pepper Fresh chives, for garnish (optional)   INSTRUCTIONS Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers. Pour egg mixture into a greased 8-inch-square baking dish. Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set. Cut into squares and garnish with chives, if desired.   VIEW RECIPE SOURCE   PHOTO CREDIT - THESEASONEDMOM.COM

BAKED WESTERN OMELET

 

INGREDIENTS

8 eggs (or use 4 eggs and 6 egg whites)

1 cup milk

½ teaspoon seasoned salt

8 ounces diced cooked ham

½ cup shredded cheddar cheese

½ cup finely chopped onion

½ cup finely chopped green bell pepper

½ cup finely chopped red bell pepper

Fresh chives, for garnish (optional)

 

INSTRUCTIONS

Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.

Pour egg mixture into a greased 8-inch-square baking dish.

Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.

Cut into squares and garnish with chives, if desired.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - THESEASONEDMOM.COM

WINTER FRUIT SALAD WITH MAPLE-LIME DRESSING   INGREDIENTS Salad: 2 red apples, cored and diced 2 pears, cored and diced 4 clementine oranges, peeled and separated into segments 3 kiwi fruit, peeled and sliced into thin rounds and then silce rounds into quarters 1/2 cup dried cranberries 1 cup pomegranate seeds Dressing: 2 tablespoons maple syrup 1 tablespoon fresh lime juice   INSTRUCTIONS Combine all salad ingredients (except the dressing ingredients) in a large bowl. In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice). Pour the dressing over the salad and gently toss to coat. Serve immediately.   VIEW RECIPE SOURCE   PHOTO CREDIT - JULIASALBUM.COM

WINTER FRUIT SALAD WITH MAPLE-LIME DRESSING

 

INGREDIENTS

Salad:

2 red apples, cored and diced

2 pears, cored and diced

4 clementine oranges, peeled and separated into segments

3 kiwi fruit, peeled and sliced into thin rounds and then silce rounds into quarters

1/2 cup dried cranberries

1 cup pomegranate seeds

Dressing:

2 tablespoons maple syrup

1 tablespoon fresh lime juice

 

INSTRUCTIONS

Combine all salad ingredients (except the dressing ingredients) in a large bowl.

In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice).

Pour the dressing over the salad and gently toss to coat.

Serve immediately.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - JULIASALBUM.COM

FLUFFY BELGIAN WAFFLES   INGREDIENTS 2 cups all purpose flour ¾ cups granulated sugar 3½ tsp baking powder 2 large eggs, whites and yolks separated 1½ cups whole milk 1 cup salted butter, melted 1 tsp pure vanilla extract For garnish: plenty of sliced fresh strawberries, powdered sugar, or maple syrup   INSTRUCTIONS In a bowl, whisk together the flour, sugar, and baking powder. In another bowl, lightly beat the egg yolks. Add the milk, butter, and vanilla to the yolks. Mix well until combined. Stir yolk mixture into the flour mixture with a rubber spatula, just until combined. Using an electric mixer and a separate clean bowl, beat the egg whites until stiff peaks form. Use rubber spatula to gently fold the stiff egg whites into waffle batter, just until combined. Do not over mix. Let batter rest 10 minutes while you preheat the waffle iron. Cook waffles in heated waffle iron according to manufacturer's instructions, until waffles are golden. Serve with fresh strawberries, powdered sugar, or maple syrup.   VIEW RECIPE   PHOTO CREDIT - CHEWOUTLOUT.COM

FLUFFY BELGIAN WAFFLES

 

INGREDIENTS

2 cups all purpose flour

¾ cups granulated sugar

3½ tsp baking powder

2 large eggs, whites and yolks separated

1½ cups whole milk

1 cup salted butter, melted

1 tsp pure vanilla extract

For garnish: plenty of sliced fresh strawberries, powdered sugar, or maple syrup

 

INSTRUCTIONS

In a bowl, whisk together the flour, sugar, and baking powder. In another bowl, lightly beat the egg yolks. Add the milk, butter, and vanilla to the yolks. Mix well until combined. Stir yolk mixture into the flour mixture with a rubber spatula, just until combined. Using an electric mixer and a separate clean bowl, beat the egg whites until stiff peaks form. Use rubber spatula to gently fold the stiff egg whites into waffle batter, just until combined. Do not over mix. Let batter rest 10 minutes while you preheat the waffle iron.

Cook waffles in heated waffle iron according to manufacturer's instructions, until waffles are golden. Serve with fresh strawberries, powdered sugar, or maple syrup.

 

VIEW RECIPE

 

PHOTO CREDIT - CHEWOUTLOUT.COM

- LUNCH -

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE   INGREDIENTS 2 cups baby spinach 1/4 cup dried cranberries 1/4 cup halved pecans 2 tablespoons feta cheese 1/2 granny smith apple sliced 1/2 fuji apple sliced 2 slices bacon cooked and chopped Maple Dijon Vinaigrette - 2 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 and 1/2 teaspoon dijon mustard salt & pepper to taste   INSTRUCTIONS Add the spinach to a medium size bowl or plate. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.   VIEW RECIPE SOURCE   PHOTO CREDIT - HOUSEOFYUMM.COM

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE

 

INGREDIENTS

2 cups baby spinach

1/4 cup dried cranberries

1/4 cup halved pecans

2 tablespoons feta cheese

1/2 granny smith apple sliced

1/2 fuji apple sliced

2 slices bacon cooked and chopped

Maple Dijon Vinaigrette -

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 and 1/2 teaspoon dijon mustard

salt & pepper to taste

 

INSTRUCTIONS

Add the spinach to a medium size bowl or plate.

Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.

Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - HOUSEOFYUMM.COM

- APPETIZERS -

BUTTERNUT SQUASH APPLE BRUSCHETTA   INGREDIENTS 2 cups diced butternut squash 1 cup diced apples 6 tbsp olive oil (divided) ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp allspice ¼ tsp ground cloves 1 tsp kosher salt (divided) 1 tsp black pepper (divided) 8 slices french bread 1 cup ricotta cheese 4 cloves garlic (minced) 6-8 fresh sage leaves (chopped) 2 tbsp balsamic glaze   INSTRUCTIONS Preheat the oven to 425° F. Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves,  ½ tsp kosher salt and ½ tsp black pepper.   VIEW RECIPE SOURCE   PHOTO CREDIT - WHITNEYBOND.COM

BUTTERNUT SQUASH APPLE BRUSCHETTA

 

INGREDIENTS

2 cups diced butternut squash

1 cup diced apples

6 tbsp olive oil (divided)

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp allspice

¼ tsp ground cloves

1 tsp kosher salt (divided)

1 tsp black pepper (divided)

8 slices french bread

1 cup ricotta cheese

4 cloves garlic (minced)

6-8 fresh sage leaves (chopped)

2 tbsp balsamic glaze

 

INSTRUCTIONS

Preheat the oven to 425° F.

Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves,  ½ tsp kosher salt and ½ tsp black pepper.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - WHITNEYBOND.COM

THANKSGIVING PUNCH   INGREDIENTS (To fit a 2-gallon drink dispenser) 2 Gallons Apple Cider, not spiced 1 12.2 oz. bottle caramel syrup 1 Tbsp. Pumpkin Pie Spice Cinnamon Sticks (optional) Sliced Apples (optional)   INSTRUCTIONS Pour all but 1/4 of the 2 gallons of Apple Cider, right in to a drink dispenser Pour entire bottle of caramel syrup Stir in pumpkin spice, using a whisk. (Some of the spice may continue to float to the top) Serve chilled, room temperature, or warm. Stir occasionally to keep the flavors equally distributed.   VIEW RECIPE SOURCE   PHOTO CREDIT - IHEARTNAPTIME.COM

THANKSGIVING PUNCH

 

INGREDIENTS

(To fit a 2-gallon drink dispenser)

2 Gallons Apple Cider, not spiced

1 12.2 oz. bottle caramel syrup

1 Tbsp. Pumpkin Pie Spice

Cinnamon Sticks (optional)

Sliced Apples (optional)

 

INSTRUCTIONS

Pour all but 1/4 of the 2 gallons of Apple Cider, right in to a drink dispenser

Pour entire bottle of caramel syrup

Stir in pumpkin spice, using a whisk. (Some of the spice may continue to float to the top)

Serve chilled, room temperature, or warm.

Stir occasionally to keep the flavors equally distributed.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - IHEARTNAPTIME.COM

CLASSIC STUFFED MUSHROOMS   INGREDIENTS 24 oz whole button mushrooms, 4 reserved (see note below) 3/4 cup Italian seasoned bread crumbs 3-4 TBSP of butter, plus extra as needed 1-2 cloves garlic, smashed and minced 1/4-1/2 tsp garlic powder, to taste 1 tsp parsley a pinch of salt and pepper, to taste *You'll want about 1 cup of chopped mushrooms for the stuffing. For me, snagging 4 mushrooms from the bunch did the trick.   INSTRUCTIONS Pluck a few oddly sized or broken mushrooms from the bunch and mince finely. If you’re using just one large box of shrooms I would pull aside about 4 or 5. Next toss your butter onto a non-stick frying pan and adjust to medium heat. Add garlic and sauté until fragrant. Next add your breadcrumbs, coating them in oily buttery goodness, then toss in the mushrooms and garlic powder. I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!) Mushing the stuffing will coat every inch evenly with olive oil/butter. Overly dry stuffing will burn, so add a little extra butter or oil as needed Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. Start with just a tiny sprinkle of salt, pepper, garlic powder and any other Italian seasonings you have on hand. Taste again, repeat, & all that jazz. I use a LOT of garlic powder and really love a little extra oregano & parsley. Ready to stuff em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!). Line up your mushrooms 1inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom. Most of my friends/family prefer softer stuffing, which means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom. Bake at 350 degrees F until the mushrooms turn golden brown, about 20 minutes. For extra soft mushrooms, feel free to bake an additional 10 min. NOTES - Depending on the size of your shrooms and also how many mushrooms you snag for your stuffing, this recipe makes approx 20 stuffed mushrooms. Since they're all sized differently in each package, this will vary a tad. I tend to make more than I need because I stuff so many in my face before they even hit the table!   VIEW RECIPE SOURCE   PHOTO CREDIT - PEASANDCRAYONS.COM

CLASSIC STUFFED MUSHROOMS

 

INGREDIENTS

24 oz whole button mushrooms, 4 reserved (see note below)

3/4 cup Italian seasoned bread crumbs

3-4 TBSP of butter, plus extra as needed

1-2 cloves garlic, smashed and minced

1/4-1/2 tsp garlic powder, to taste

1 tsp parsley

a pinch of salt and pepper, to taste

*You'll want about 1 cup of chopped mushrooms for the stuffing. For me, snagging 4 mushrooms from the bunch did the trick.

 

INSTRUCTIONS

Pluck a few oddly sized or broken mushrooms from the bunch and mince finely. If you’re using just one large box of shrooms I would pull aside about 4 or 5.

Next toss your butter onto a non-stick frying pan and adjust to medium heat.

Add garlic and sauté until fragrant.

Next add your breadcrumbs, coating them in oily buttery goodness, then toss in the mushrooms and garlic powder.

I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!) Mushing the stuffing will coat every inch evenly with olive oil/butter. Overly dry stuffing will burn, so add a little extra butter or oil as needed

Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. Start with just a tiny sprinkle of salt, pepper, garlic powder and any other Italian seasonings you have on hand. Taste again, repeat, & all that jazz. I use a LOT of garlic powder and really love a little extra oregano & parsley.

Ready to stuff em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!). Line up your mushrooms 1inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom. Most of my friends/family prefer softer stuffing, which means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom.

Bake at 350 degrees F until the mushrooms turn golden brown, about 20 minutes. For extra soft mushrooms, feel free to bake an additional 10 min.

NOTES -

Depending on the size of your shrooms and also how many mushrooms you snag for your stuffing, this recipe makes approx 20 stuffed mushrooms. Since they're all sized differently in each package, this will vary a tad. I tend to make more than I need because I stuff so many in my face before they even hit the table!

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - PEASANDCRAYONS.COM

- THANKSGIVING MEAL -

HERB GARLIC & BUTTER ROASTED TURKEY   INGREDIENTS 1 (12 to 14 lb) whole turkey, giblets + neck removed, rinsed + patted dry 6 fresh sage leaves, divided 5 fresh thyme sprigs, divided 2 sprigs fresh rosemary 3 medium onions, cut into wedges 5 medium carrots, cut into 2" inch pieces 4 celery ribs, cut into 2" inch pieces 1 lemon, halved 4 cups low-sodium chicken broth   Compound Butter 3/4 cup unsalted butter, at room temperature 1 1/2 tablespoons chopped fresh rosemary 1 1/2 tablespoons chopped fresh sage 1 1/2 tablespoons chopped fresh thyme leaves 1 tablespoon chopped fresh parsley 5 cloves garlic, minced 2-3 teaspoons sea salt 1 teaspoon black pepper   INSTRUCTIONS If your turkey is frozen, allow 2 to 3 days for it to fully defrost in the refrigerator. Remove giblets & neck, rinse & pat dry.   To make the butter: In a medium bowl, combine butter, rosemary, sage, thyme, parsley, garlic, salt and black pepper and stir together until smooth and combined. Carefully loosen the skin from the turkey breast with your hands lifting and separating the meat. Do the same for the neck as well as the thighs and legs. Gently rub half of the butter under the skin using your hands and fingers and place 3 sage leaves and 2 thyme sprigs under the skin. Tie the legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary. Place 1/3 of the onions, celery, carrots, 2 sage leaves, 2 thyme sprigs, 1 rosemary sprig and lemon halves inside the cavity of the turkey. Place turkey, breast side up in a large roasting pan. Melt the remaining butter in the microwave and brush an even layer over the skin of the turkey. Arrange remaining carrots, celery and herbs in the pan around the turkey. Pour chicken broth to the bottom of the pan (will be using liquid to baste turkey). Preheat oven to 425°F and position rack on lower third of the oven. Once oven is ready, place the roasting pan in the oven and cook for 45 minutes. After 45 minutes, reduce the oven temperature to 350°F and continue to roast until a meat thermometer (inserted deep into the thigh but away from the bone) reads 180°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours (or longer depending on your oven), basting with pan broth & drippings every 30 minutes. Cover loosely with foil if turkey browns too quickly. Remove turkey from the pan and onto a baking sheet and let rest for 15 minutes before carving. Strain and reserve pan juices for gravy, if desired, and discard vegetables.   VIEW RECIPE SOURCE   PHOTO CREDIT - LIFEMADESWEETER.COM

HERB GARLIC & BUTTER ROASTED TURKEY

 

INGREDIENTS

1 (12 to 14 lb) whole turkey, giblets + neck removed, rinsed + patted dry

6 fresh sage leaves, divided

5 fresh thyme sprigs, divided

2 sprigs fresh rosemary

3 medium onions, cut into wedges

5 medium carrots, cut into 2" inch pieces

4 celery ribs, cut into 2" inch pieces

1 lemon, halved

4 cups low-sodium chicken broth

 

Compound Butter

3/4 cup unsalted butter, at room temperature

1 1/2 tablespoons chopped fresh rosemary

1 1/2 tablespoons chopped fresh sage

1 1/2 tablespoons chopped fresh thyme leaves

1 tablespoon chopped fresh parsley

5 cloves garlic, minced

2-3 teaspoons sea salt

1 teaspoon black pepper

 

INSTRUCTIONS

If your turkey is frozen, allow 2 to 3 days for it to fully defrost in the refrigerator. Remove giblets & neck, rinse & pat dry.

 

To make the butter: In a medium bowl, combine butter, rosemary, sage, thyme, parsley, garlic, salt and black pepper and stir together until smooth and combined.

Carefully loosen the skin from the turkey breast with your hands lifting and separating the meat. Do the same for the neck as well as the thighs and legs. Gently rub half of the butter under the skin using your hands and fingers and place 3 sage leaves and 2 thyme sprigs under the skin. Tie the legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.

Place 1/3 of the onions, celery, carrots, 2 sage leaves, 2 thyme sprigs, 1 rosemary sprig and lemon halves inside the cavity of the turkey. Place turkey, breast side up in a large roasting pan. Melt the remaining butter in the microwave and brush an even layer over the skin of the turkey. Arrange remaining carrots, celery and herbs in the pan around the turkey. Pour chicken broth to the bottom of the pan (will be using liquid to baste turkey).

Preheat oven to 425°F and position rack on lower third of the oven. Once oven is ready, place the roasting pan in the oven and cook for 45 minutes. After 45 minutes, reduce the oven temperature to 350°F and continue to roast until a meat thermometer (inserted deep into the thigh but away from the bone) reads 180°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours (or longer depending on your oven), basting with pan broth & drippings every 30 minutes. Cover loosely with foil if turkey browns too quickly. Remove turkey from the pan and onto a baking sheet and let rest for 15 minutes before carving. Strain and reserve pan juices for gravy, if desired, and discard vegetables.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - LIFEMADESWEETER.COM

SIMPLE IS BEST DRESSING INGREDIENTS 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups) 2 1/2 cups chopped yellow onions 1 1/2 cups 1/4-inch slices celery 1/2 cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 1/2 cups low-sodium chicken broth, divided 2 large eggs INSTRUCTIONS Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool. Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes). VIEW RECIPE SOURCE PHOTO CREDIT - BONAPPETIT.COM

SIMPLE IS BEST DRESSING

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish

1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2 1/2 cups chopped yellow onions

1 1/2 cups 1/4-inch slices celery

1/2 cup chopped flat-leaf parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 1/2 cups low-sodium chicken broth, divided

2 large eggs

INSTRUCTIONS

Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

VIEW RECIPE SOURCE

PHOTO CREDIT - BONAPPETIT.COM

BROCCOLI CASSEROLE   INGREDIENTS 6 cups chopped, fresh broccoli florets 1 (10 3/4-oz) can condensed cream of mushroom soup 1 cup mayonaise 1/2 stick butter, melted 2 large eggs, lightly beaten 1/2 medium onion, finely diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups grated extra-sharp cheddar cheese 1 full sleeve Ritz crackers, finely crushed   INSTRUCTIONS Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces. Preheat oven to 350 degrees. In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well. Add 1 cup of cheese and mix again. Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top. Bake for 30 to 40 minutes and let stand for 15 minutes before serving.   VIEW RECIPE SOURCE   PHOTO CREDIT - SPICYSOUTHERNKITCHEN.COM

BROCCOLI CASSEROLE

 

INGREDIENTS

6 cups chopped, fresh broccoli florets

1 (10 3/4-oz) can condensed cream of mushroom soup

1 cup mayonaise

1/2 stick butter, melted

2 large eggs, lightly beaten

1/2 medium onion, finely diced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups grated extra-sharp cheddar cheese

1 full sleeve Ritz crackers, finely crushed

 

INSTRUCTIONS

Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces.

Preheat oven to 350 degrees.

In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well.

Add 1 cup of cheese and mix again.

Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.

Bake for 30 to 40 minutes and let stand for 15 minutes before serving.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - SPICYSOUTHERNKITCHEN.COM

WORLD'S BEST MASHED POTATOES   INGREDIENTS Russet potatoes, pealed and diced, 5 lbs Butter, 1 stick (divided) Cream cheese, 4 oz Half and Half, 1/2 cup Milk, 1/2 cup Seasoning salt, 1/2 tsp Pepper, 1/2 tsp   INSTRUCTIONS Add peeled and diced potatoes to a pot and cover with water. Bring to a boil, reduce heat, and allow to simmer for 20-25 minutes until potatoes are tender. Drain your potatoes and then return them to the pot. Return pot with potatoes to the stove on low heat. Add 5 tbsp of butter and cream cheese to the pot and start mashing. Once creamy slowly add half and half and milk. Add just a little at a time until you get the consistency that you want. Keep mashing then add seasoning salt and pepper. Stir and place in a casserole dish. Add remaining 3 tbsp of butter to the top and bake at 350 degrees for 10-15 minutes or until butter is melted and potatoes are warm.   VIEW RECIPE SOURCE   PHOTO CREDIT - THEDIARYOFAREALHOUSEWIFE.COM

WORLD'S BEST MASHED POTATOES

 

INGREDIENTS

Russet potatoes, pealed and diced, 5 lbs

Butter, 1 stick (divided)

Cream cheese, 4 oz

Half and Half, 1/2 cup

Milk, 1/2 cup

Seasoning salt, 1/2 tsp

Pepper, 1/2 tsp

 

INSTRUCTIONS

Add peeled and diced potatoes to a pot and cover with water. Bring to a boil, reduce heat, and allow to simmer for 20-25 minutes until potatoes are tender. Drain your potatoes and then return them to the pot.

Return pot with potatoes to the stove on low heat. Add 5 tbsp of butter and cream cheese to the pot and start mashing. Once creamy slowly add half and half and milk. Add just a little at a time until you get the consistency that you want. Keep mashing then add seasoning salt and pepper. Stir and place in a casserole dish. Add remaining 3 tbsp of butter to the top and bake at 350 degrees for 10-15 minutes or until butter is melted and potatoes are warm.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - THEDIARYOFAREALHOUSEWIFE.COM

ROASTED BRUSSELS SPROUTS, CINNAMON, BUTTERNUT SQUASH, PECANS, AND CRANBERRIES   INGREDIENTS Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil Salt, to taste Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil 3 tablespoons maple syrup ½ teaspoon ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup (optional)   INSTRUCTIONS Roasted Brussels sprouts: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos). Roasted butternut squash: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.   VIEW RECIPE SOURCE   PHOTO CREDIT - JULIASALBUM.COM

ROASTED BRUSSELS SPROUTS, CINNAMON, BUTTERNUT SQUASH, PECANS, AND CRANBERRIES

 

INGREDIENTS

Roasted Brussels Sprouts:

3 cups Brussels sprouts, ends trimmed, yellow leaves removed

3 tablespoons olive oil

Salt, to taste

Roasted Butternut Squash:

1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

Other Ingredients:

2 cups pecan halves

1 cup dried cranberries

2-4 tablespoons maple syrup (optional)

 

INSTRUCTIONS

Roasted Brussels sprouts:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

_Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Assembly:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - JULIASALBUM.COM

- DESSERTS -

APPLE PIE BREAD PUDDING   INGREDIENTS 8 cups bread, cubed 3 medium apples, peeled, cored and chopped 4 eggs 1 cup vanilla yogurt 1 cup milk 2 tsp cinnamon, divided ½ tsp nutmeg ½ c sugar + 2 Tbsp ½ cup raisins Sauce 1 cup Unsalted Butter 1 cup Heavy Cream 1 cup Brown Sugar   INSTRUCTIONS Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray. In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar. Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan. In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown. While the bread pudding is baking, make the caramel sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream. * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted. * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!   VIEW RECIPE SOURCE   PHOTO CREDIT - CAKESCOTTAGE.COM

APPLE PIE BREAD PUDDING

 

INGREDIENTS

8 cups bread, cubed

3 medium apples, peeled, cored and chopped

4 eggs

1 cup vanilla yogurt

1 cup milk

2 tsp cinnamon, divided

½ tsp nutmeg

½ c sugar + 2 Tbsp

½ cup raisins

Sauce

1 cup Unsalted Butter

1 cup Heavy Cream

1 cup Brown Sugar

 

INSTRUCTIONS

Preheat oven to 350°.

Spray a 9×13 baking dish with cooking spray.

In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.

Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.

In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.

Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.

While the bread pudding is baking, make the caramel sauce.

In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.

Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.

* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - CAKESCOTTAGE.COM

HOW TO MAKE HOMEMADE PUMPKIN PUREE   INGREDIENTS 2 sugar/pie pumpkins   INSTRUCTIONS Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins). Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting. Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily. Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon. Place the insides into a blender or food processor. Puree until smooth. Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze. NOTES: I always process two pumpkins at a time because that is the size of the baking sheet I bake them on. Feel free to do more if you have the space. Be sure that your baking sheet has raised edges because the pumpkins release a lot of moisture while baking. Depending on the size of your pumpkins and how many you bake, the amount of pumpkin puree you end up with will vary. In my case, I ended up with 5 1/4 cups. Homemade pumpkin puree will keep in the refrigerator for about a week and a half. Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come! Calorie count is for 1 cup of the finished puree.   VIEW RECIPE SOURCE   PHOTO CREDIT - DELIGHTFULADVENTURES.COM

HOW TO MAKE HOMEMADE PUMPKIN PUREE

 

INGREDIENTS

2 sugar/pie pumpkins

 

INSTRUCTIONS

Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins).

Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting.

Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily.

Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.

Place the insides into a blender or food processor. Puree until smooth.

Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.

NOTES:

I always process two pumpkins at a time because that is the size of the baking sheet I bake them on. Feel free to do more if you have the space.

Be sure that your baking sheet has raised edges because the pumpkins release a lot of moisture while baking.

Depending on the size of your pumpkins and how many you bake, the amount of pumpkin puree you end up with will vary. In my case, I ended up with 5 1/4 cups.

Homemade pumpkin puree will keep in the refrigerator for about a week and a half.

Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come!

Calorie count is for 1 cup of the finished puree.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - DELIGHTFULADVENTURES.COM

PERFECT TURKEY GRAVY FROM SCRATCH   INGREDIENTS 1/4 Cup turkey drippings (fat & juices from roasted turkey 1/4 Cup  all-purpose flour 2 Cups liquid (chicken broth or water) 1/2 tsp salt 1/2 tsp ground black pepper   INSTRUCTIONS Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup. Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid. Whisk cold water into the all-purpose flour until you get a smooth, but thick liquid. Bring the drippings to a boil over medium-low heat and slowly add the flour mixture, whisking until bubbly and thickened. Serve immediately or keep warm over low heat and whisk again before serving.   VIEW RECIPE SOURCE   PHOTO CREDIT - LIFELOVELIZ.COM

PERFECT TURKEY GRAVY FROM SCRATCH

 

INGREDIENTS

1/4 Cup turkey drippings (fat & juices from roasted turkey
1/4 Cup  all-purpose flour
2 Cups liquid (chicken broth or water)
1/2 tsp salt
1/2 tsp ground black pepper

 

INSTRUCTIONS

Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup.

Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid.

Whisk cold water into the all-purpose flour until you get a smooth, but thick liquid.

Bring the drippings to a boil over medium-low heat and slowly add the flour mixture, whisking until bubbly and thickened.

Serve immediately or keep warm over low heat and whisk again before serving.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - LIFELOVELIZ.COM

APPLE CIDER MAPLE GLAZED HAM   INGREDIENTS 1 bone-in smoked spiral-sliced ham (8-11 pounds) Aluminum foil 2 tablespoons unsalted butter, cubed   Apple Cider Glaze 1 1/2 cups apple cider 1/2 cup pure maple syrup NOT imitation 1/2 cup packed light brown sugar 3 tablespoons apple cider vinegar 3 tablespoons Dijon mustard 2 tablespoons yellow mustard 2 teaspoons cornstarch 1/2 teaspoon ground cinnamon 1/4 tsp EACH ground nutmeg, ground cloves, dried thyme, pepper, chili powder   INSTRUCTIONS Remove ham from refrigerator and let sit at room temperature 2-3 hours. Whisk together all of the Apple Cider Maple Glaze ingredients in a medium saucepan. Bring to a boil. Reduce to a simmer over medium heat, stirring often, until thickened and reduced, approximately 15-20 minutes. Stir in butter until melted. Glaze will thicken more as it stands. Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 cups water into bottom of roasting pan IF you have a roasting rack. Place roasting rack inside pan. (Skip step if you don’t have a roasting rack.) Roll out 2 large pieces of foil to wrap your ham in. Place ham on foil and brush all over with some of the Glaze, including in between slices. Tightly wrap ham with foil and place on its side on the roasting rack (or bottom of pan). Bake ham until the center registers 100-110 degrees F, about 2 hours (about 12 minutes per pound). Remove ham from oven and increase oven temperature to 400 degrees F. Carefully unfold foil to expose ham and brush ham all over with Glaze (if Glaze has become to thick to brush, return to heat to loosen). Leave ham exposed and bake for 20-30 minutes or until edges are golden brown and caramelized. Remove ham from oven and brush again all over with Glaze. Spoon juices from bottom of pan all over ham. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze.   VIEW RECIPE SOURCE   PHOTO CREDIT - CARLSBADCRAVINGS.COM

APPLE CIDER MAPLE GLAZED HAM

 

INGREDIENTS

1 bone-in smoked spiral-sliced ham (8-11 pounds)

Aluminum foil

2 tablespoons unsalted butter, cubed

 

Apple Cider Glaze

1 1/2 cups apple cider

1/2 cup pure maple syrup NOT imitation

1/2 cup packed light brown sugar

3 tablespoons apple cider vinegar

3 tablespoons Dijon mustard

2 tablespoons yellow mustard

2 teaspoons cornstarch

1/2 teaspoon ground cinnamon

1/4 tsp EACH ground nutmeg, ground cloves, dried thyme, pepper, chili powder

 

INSTRUCTIONS

Remove ham from refrigerator and let sit at room temperature 2-3 hours.

Whisk together all of the Apple Cider Maple Glaze ingredients in a medium saucepan. Bring to a boil. Reduce to a simmer over medium heat, stirring often, until thickened and reduced, approximately 15-20 minutes. Stir in butter until melted. Glaze will thicken more as it stands.

Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 cups water into bottom of roasting pan IF you have a roasting rack. Place roasting rack inside pan. (Skip step if you don’t have a roasting rack.)

Roll out 2 large pieces of foil to wrap your ham in. Place ham on foil and brush all over with some of the Glaze, including in between slices. Tightly wrap ham with foil and place on its side on the roasting rack (or bottom of pan). Bake ham until the center registers 100-110 degrees F, about 2 hours (about 12 minutes per pound).

Remove ham from oven and increase oven temperature to 400 degrees F.

Carefully unfold foil to expose ham and brush ham all over with Glaze (if Glaze has become to thick to brush, return to heat to loosen). Leave ham exposed and bake for 20-30 minutes or until edges are golden brown and caramelized.

Remove ham from oven and brush again all over with Glaze. Spoon juices from bottom of pan all over ham. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - CARLSBADCRAVINGS.COM

GREEN BEAN BUNDLES WITH BACON AND BROWN SUGAR   INGREDIENTS 8 thick bacon slices 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted 1 1/2 tsp. kosher salt 3/4 tsp. garlic powder 1 1/2 lb. (750 g) green beans, trimmed and blanched 1/4 cup (2 oz./60 g) firmly packed light brown sugar   INSTRUCTIONS Preheat an oven to 350°F (180°C). Line a baking sheet with parchment. In a large nonstick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise. In a small bowl, whisk together the butter, salt and garlic powder. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture. Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately. Serves 8.   VIEW RECIPE SOURCE   PHOTO CREDIT - WILLIAMS-SONOMA.COM

GREEN BEAN BUNDLES WITH BACON AND BROWN SUGAR

 

INGREDIENTS

8 thick bacon slices

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted

1 1/2 tsp. kosher salt

3/4 tsp. garlic powder

1 1/2 lb. (750 g) green beans, trimmed and blanched

1/4 cup (2 oz./60 g) firmly packed light brown sugar

 

INSTRUCTIONS

Preheat an oven to 350°F (180°C). Line a baking sheet with parchment.

In a large nonstick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise.

In a small bowl, whisk together the butter, salt and garlic powder.

Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture.

Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately. Serves 8.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - WILLIAMS-SONOMA.COM

SECRET INGREDIENT HONEY GARLIC ROASTED CARROTS   INGREDIENTS 2 pounds baby/thin carrots peeled, tops chopped off or to 2 inches* 1/4 cup apricot preserves 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon butter, melted 1 teaspoon balsamic vinegar 1 teaspoon McCormick Garlic Powder 1/4 teaspoon McCormick Ground Mustard 1/4 teaspoon McCormick Thyme Leaves 1/8 teaspoon McCormick Ground Cumin 3/4 teaspoon McCormick® salt 1/8 teaspoon McCormick® pepper   INSTRUCTIONS Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired. *Baby carrots simply refer to young, thinner carrots that are not tough or woody. They can often be found in the organic section of your grocery store. If you want to use different carrots then cut extra thick carrots in half lengthwise and adjust cooking time - carrots are done when they are fork tender or roast longer for more caramelization. **If you use thinner carrots, you might not want to use foil because the carrots will caramelize better in the shorter roasting time without foil. ***When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/Glaze as they continue cooking.   VIEW RECIPE SOURCE   PHOTO CREDIT - CARLSBADCRAVINGS.COM

SECRET INGREDIENT HONEY GARLIC ROASTED CARROTS

 

INGREDIENTS

2 pounds baby/thin carrots peeled, tops chopped off or to 2 inches*

1/4 cup apricot preserves

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon butter, melted

1 teaspoon balsamic vinegar

1 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Ground Mustard

1/4 teaspoon McCormick Thyme Leaves

1/8 teaspoon McCormick Ground Cumin

3/4 teaspoon McCormick® salt

1/8 teaspoon McCormick® pepper

 

INSTRUCTIONS

Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside.

In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.

*Baby carrots simply refer to young, thinner carrots that are not tough or woody. They can often be found in the organic section of your grocery store. If you want to use different carrots then cut extra thick carrots in half lengthwise and adjust cooking time - carrots are done when they are fork tender or roast longer for more caramelization.
**If you use thinner carrots, you might not want to use foil because the carrots will caramelize better in the shorter roasting time without foil.
***When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/Glaze as they continue cooking.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - CARLSBADCRAVINGS.COM

HASSELBACK SWEET POTATOES WITH BROWN SUGAR & PECANS   INGREDIENTS 4 medium sweet potatoes olive oil salt 4 tbsp butter* melted 1/4 cup brown sugar or coconut sugar packed 1/4 cup pecans coarsely chopped 1/4 teaspoon cinnamon   INSTRUCTIONS Preheat oven to 400 degrees. Wash potatoes and dry thoroughly. With a very sharp knife, cut the bottom ¼ - inch off of a sweet potato. This will help prevent the potato from rolling around while cutting. Next, at about ½ - inch from the end , make a slice ¾ of the way through the potato. Make another slice ¼ - ½ inch away from the previous slice. Repeat this until the entire potato is sliced thinly. Do this with the other 3 potatoes. Drizzle a little olive oil and sprinkle a bit of salt over each potato. Place potatoes on a baking sheet and bake for 15 minutes. Using a pastry brush, spread 1 tablespoon of melted butter over the potatoes, reserving the remaining 3 tablespoons. Return potatoes to the oven for 10 minutes. Repeat this step three additional times, or until potatoes are cooked through. In a small bowl combine brown sugar, pecans and cinnamon. Toss to combine. Once potatoes are fork tender, sprinkle each with equal amounts of the brown sugar pecan topping. Return potatoes to oven for an additional 5-10 minutes. Serve potatoes and enjoy!   VIEW RECIPE SOURCE   PHOTO CREDIT EVOLVINGTABLE.COM

HASSELBACK SWEET POTATOES WITH BROWN SUGAR & PECANS

 

INGREDIENTS

4 medium sweet potatoes

olive oil

salt

4 tbsp butter* melted

1/4 cup brown sugar or coconut sugar packed

1/4 cup pecans coarsely chopped

1/4 teaspoon cinnamon

 

INSTRUCTIONS

Preheat oven to 400 degrees.

Wash potatoes and dry thoroughly.

With a very sharp knife, cut the bottom ¼ - inch off of a sweet potato. This will help prevent the potato from rolling around while cutting.

Next, at about ½ - inch from the end , make a slice ¾ of the way through the potato. Make another slice ¼ - ½ inch away from the previous slice. Repeat this until the entire potato is sliced thinly. Do this with the other 3 potatoes.

Drizzle a little olive oil and sprinkle a bit of salt over each potato. Place potatoes on a baking sheet and bake for 15 minutes.

Using a pastry brush, spread 1 tablespoon of melted butter over the potatoes, reserving the remaining 3 tablespoons. Return potatoes to the oven for 10 minutes. Repeat this step three additional times, or until potatoes are cooked through.

In a small bowl combine brown sugar, pecans and cinnamon. Toss to combine.

Once potatoes are fork tender, sprinkle each with equal amounts of the brown sugar pecan topping. Return potatoes to oven for an additional 5-10 minutes.

Serve potatoes and enjoy!

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT EVOLVINGTABLE.COM

NANTUCKET CORN PUDDING   INGREDIENTS 8-10 ears fresh corn on the cob, or 5 cups canned corn, drained 2 large eggs 1 cup half and half ½ teaspoon kosher salt 1/8 teaspoon white pepper Few grinds fresh nutmeg ¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above 3 tablespoons melted butter, divided ½ cup sharp cheddar cheese, shredded Paprika   INSTRUCTIONS Preheat oven to 350 degrees F. Cut corn from cob if using fresh corn and scrape right down to the cob saving the liquid that scrapes off with the corn kernels. You should have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.) Butter a 9” round or square 9 X 2 ½“ deep casserole dish. In a large bowl beat eggs, cream, salt, pepper and nutmeg. Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter. Pour the mixture into the prepared pan. Sprinkle all of the cheese over the top. Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top. Dust with a little paprika. Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose. Serve immediately.   VIEW RECIPE SOURCE   PHOTO CREDIT - AFAMILYFEAST.COM

NANTUCKET CORN PUDDING

 

INGREDIENTS

8-10 ears fresh corn on the cob, or 5 cups canned corn, drained

2 large eggs

1 cup half and half

½ teaspoon kosher salt

1/8 teaspoon white pepper

Few grinds fresh nutmeg

¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above

3 tablespoons melted butter, divided

½ cup sharp cheddar cheese, shredded

Paprika

 

INSTRUCTIONS

Preheat oven to 350 degrees F.

Cut corn from cob if using fresh corn and scrape right down to the cob saving the liquid that scrapes off with the corn kernels. You should have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.)

Butter a 9” round or square 9 X 2 ½“ deep casserole dish.

In a large bowl beat eggs, cream, salt, pepper and nutmeg.

Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter.

Pour the mixture into the prepared pan.

Sprinkle all of the cheese over the top.

Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top.

Dust with a little paprika.

Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.

Serve immediately.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - AFAMILYFEAST.COM

LAYERED PUMPKIN DESSERT   INGREDIENTS 1 cup Flour ½ cup Butter (softened) ½ cup plus ¼ cup Pecans, chopped 8 oz. Cream cheese, softened 1 cup Powdered sugar 3 cups Whipped topping, divided 2½ cups Milk 3 sm pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes 1 - 15 oz can Pumpkin puree 1 tsp. Pumpkin spice   INSTRUCTIONS Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans. Let chill for 3 hours or until set.   VIEW RECIPE SOURCE   PHOTO CREDIT - LILLUNA.COM

LAYERED PUMPKIN DESSERT

 

INGREDIENTS

1 cup Flour

½ cup Butter (softened)

½ cup plus ¼ cup Pecans, chopped

8 oz. Cream cheese, softened

1 cup Powdered sugar

3 cups Whipped topping, divided

2½ cups Milk

3 sm pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes

1 - 15 oz can Pumpkin puree

1 tsp. Pumpkin spice

 

INSTRUCTIONS

Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.

Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.

Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.

Let chill for 3 hours or until set.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - LILLUNA.COM

-LEFTOVERS/DAY AFTER -

THANKSGIVING LEFTOVER TURKEY AND STUFFING MUFFINS   INGREDIENTS 4 1/2 cups crumbled leftover stuffing 2 cups chopped leftover turkey 3 large eggs, whisked lightly 1/2 cup chicken or turkey stock (See Kelly’s Note) Leftover cranberry sauce or gravy, for serving   INSTRUCTIONS Preheat the oven to 350°F. Grease a muffin tin with cooking spray. In a large bowl, combine the leftover stuffing, leftover turkey, eggs and stock, stirring until combined. Divide the mixture evenly into the 12 muffin cups then bake the muffins for about 30 minutes or until they’re crisped slightly on top and the mixture is cooked through. Remove the muffins from the oven and let them cool for 5 minutes in the tin before removing them. Serve with leftover cranberry sauce or gravy. KELLY’S NOTE: If your stuffing is particularly dry, you may need to add additional stock until the mixture is moist but not mushy.   VIEW RECIPE SOURCE   PHOTO CREDIT - JUSTATASTE.COM

THANKSGIVING LEFTOVER TURKEY AND STUFFING MUFFINS

 

INGREDIENTS

4 1/2 cups crumbled leftover stuffing

2 cups chopped leftover turkey

3 large eggs, whisked lightly

1/2 cup chicken or turkey stock (See Kelly’s Note)

Leftover cranberry sauce or gravy, for serving

 

INSTRUCTIONS

Preheat the oven to 350°F. Grease a muffin tin with cooking spray.

In a large bowl, combine the leftover stuffing, leftover turkey, eggs and stock, stirring until combined.

Divide the mixture evenly into the 12 muffin cups then bake the muffins for about 30 minutes or until they’re crisped slightly on top and the mixture is cooked through.

Remove the muffins from the oven and let them cool for 5 minutes in the tin before removing them. Serve with leftover cranberry sauce or gravy.

KELLY’S NOTE:

If your stuffing is particularly dry, you may need to add additional stock until the mixture is moist but not mushy.

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - JUSTATASTE.COM