Home

 

Welcome, hope you’re hungry. To get started, just click on one of the recipe tags in the menu for some easy recipes. Check out our surplus of easy crock pot recipes for families on the go. No sign-up involved, enjoy the free easy recipes.

 

 

 

 

Thanksgiving Recipes

By Alexandra Mallory

 

It is October already and then Thanksgiving will be here before you know it. Are you wanting to get ahead start on what you want to prepare for Thanksgiving Day? Then I have perfect recipes for you to make on Thanksgiving Day.

 

Apple Stuffing

1/4 cup chopped onions

1/4 cup chopped celery

2 tbsp butter

4 cups bread cubes

1/2 tsp poultry seasoning

1/2 tsp dried sage

1 cup diced and unpeeled apples

1/2 cup chicken broth

 

Cook onions and celery in the butter for 5 minutes or until tender. Combine onions and celery with the other dry ingredients. Add broth and toss.

Yields stuffing for a 10-12 pound turkey.

 

Maple Pecan Pumpkin Pie

Filling:

1/2 cup sugar

1 tsp cinnamon

1/2 tsp salt

1/4 c raisins

1/4 c chopped pecans

1(16oz) can pumpkin

1(120z) can evaporated milk

1 tsp maple extract

2 eggs. slightly beaten

 

Topping:

1-1/2 cups whipping cream

1/4 c powdered sugar

1/2 tsp maple extract

 

In large bowl, combine all filling ingredients; blend well. Pour into pie crust. Bake for 15 minutes at 425 degrees. Then reduce to 350 degrees and bake for 40- 45 minutes. Cool completely.

In small bowl, whip cream until soft peaks form. Add sugar and extract. Then whip some more until firm peaks form. Spread over the pie. Refrigerate until serving.

Here are 2 great recipes for you to make for Thanksgiving dinner. So half the work is almost done for finding recipes to make for your dinner.

 

Alexandra M.

If you like this recipe, and want more recipes, then click on the link below:
http://www.ecookbooksgalore.com/Sign-_Up_Form.html

Article Source: http://EzineArticles.com/?expert=Alexandra_Mallory
http://EzineArticles.com/?Thanksgiving-Recipes&id=3108492

 

 

 

 

Texas Thanksgiving Cornbread Dressing Recipe

 

 

By Chef Shelley R. Pogue

 

Ingredients:

Pan of cornbread, usually 4 boxes of Jiffy Brand cornbread.
1 package of Jimmy Dean sausage cooked; hold the grease to mix with the rest of ingredients. If you want to be healthier remove it, but remember it is the Holidays.
1 pkg. of shelled Pecans
1 can chicken broth
4 celery stalks (use the hearts for tenderness, and best flavor)
1 medium sweet onion chopped
2 Apples chopped you can use whichever is your favorite
2Tablespoons poultry seasoning
2 Tablespoons of Rubbed Sage
1 Tablespoon of Fresh Rosemary, if you live in the Central Texas area it is plentiful. But you can find it at most grocery stores.
1 Tablespoons salt, or to taste
2 Tablespoons black pepper

 

Preparation:

Make your cornbread and remove it from the oven and let it cool. If you want to spice it up you can use the Jalapeño cornbread instead of the plain. If you like spicy this gives it an added kick, and it is very tasty! When you cornbread is cool enough to work with you will combine all ingredients in a large bowl and mix until all ingredients are mixed together well. You will then add to a pan, or pans depending on the size to cook the dressing. You will preheat your oven to 350 degrees. The approximate cooking time will vary depending on your oven. I would check after about 30 minutes and then check every 10 after that. It should take no longer than an hour or so to be completely cooked. If it has some browning on the top of the dressing that is totally okay, you actually want it to brown some for texture. You can check after 30 minutes with a toothpick for doneness, and when it comes out with no batter on the toothpick, the dressing is done. I hope that you enjoy this dish, it is a favorite around my house during the Holidays. Enjoy!

 

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon,

http://chefshelleypogue.com

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

 

About the Author:

Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

Articles Source: Texas Thanksgiving Cornbread Dressing Recipe

 

 

 

 

Thanksgiving Recipes Side Dishes

Author: kingsley okparaku

 

My family goes to my parents’ house every Thanksgiving for a wonderful home cooked dinner by my mom. One of my favorite dishes my mom used to make is Sweet Potato Casserole. The reason I say ‘used to’ is because each year I ask my mom what dish I can bring and she now has me bring this and another dish, a salad.

My mom is a teacher’s assistant at an elementary school and the Sweet Potato Casserole was one of the dishes brought to a potluck by another staff member. My mom loved it so much she got the recipe and we’ve been having it every Thanksgiving since. It’s more like a dessert than a side dish.

The Cranberry Fruit salad recipe I’m including was also found at a staff potluck at the school where my mom works. It’s sweet-tart, delicious and very easy which is a big plus at Thanksgiving time! I hope you’ll try them on your tables this year.

 

Sweet Potato Casserole
Serving Size: 8

Two 16 Oz Cans Sweet Potatoes
1/4 Cup Butter
3/4 Cup Sugar
1/2 Tsp. Salt
2 Eggs
1/2 Cup Milk
1 Tsp. Vanilla

Topping:
1 Cup Brown Sugar
1/4 Cup Butter
2 Tsp. Cinnamon
1/4 Cup Flour

Heat yams & drain. Mash with other ingredients and mix well. Pour into ungreased 9″ square glass baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

NOTES: May be made the day before and refrigerated before baking.
Happy cooking – Mom

 

Cranberry Fruit Salad

one 12-oz pkg. fresh cranberries
one 20-oz can pineapple chunks, drained
1 Cup sugar
1 pkg. mini marshmallows
one 12 oz. container whipped topping

Put cranberries into food processor and process until finely chopped; ad sugar and drained pineapple and process until blended. Put cranberry mixture into a large bowl and fold in whipped topping and marshmallows.

 

America’s secret recipes book is the best online program which will offer you how to make favorite restaurant dishes at home? Check it out at America’s Secret Recipes Review

Article Source: http://www.articlesbase.com/recipes-articles/thanksgiving-recipes-side-dishes-4082006.html

 

 

 

 

Easy Thanksgiving Recipes

 

Break out the sweat pants!  Once again, it’s time to stuff our faces and expand our waistlines on this wonderful American holiday we call Thanksgiving Day.  Although turkey and football are the stars on Thanksgiving, I enjoy the variety of delicious side dishes and desserts that for some reason are only made this time of year.

The one drawback to the “second fiddles” of turkey day is allotting enough time to make everyone’s favorite dish.  I try to make all my recipes as quick and easy as possible to cut down on the stress in the kitchen, while still providing a delicious meal.  Here are a couple quick and easy Thanksgiving recipes that I hope you will try.

 

 

Baked Mashed Potatoes

What you need:

 

  • 3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled
  • 4 T butter
  • 8 oz package cream cheese, softened
  • 12 oz or 11/2 c sour cream
  • salt to taste
  • black pepper to taste


What you do:

 

  • Preheat oven to 350 degrees.  
  • Quarter potatoes and boil in salted water until fork tender but not mushy; drain.  
  • Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth.  
  • Add sour cream, cream cheese, salt and pepper and mix until well blended.
  • Spray a large casserole dish with nonstick spray.  
  • Add potatoes and dot with remaining 2 T of butter.  
  • Bake for 30 minutes uncovered; serve.

 

 

Cranberry Sauce

What you need:

 

  • 1 12 oz bag cranberries
  • 1 c water
  • 1 c sugar


What you do:

 

  • Add sugar and water to a med sized saucepan; heat to boiling. 
  • Add cranberries to pan and return to boil.  
  • Reduce heat to low and cook, covered, 5-8 minutes or until cranberries burst.

 

 

Easy Breezy Pecan Pie

What you need:

 

  • 9 inch unbaked pie shell
  • 1 c shelled pecans
  • 3 large eggs
  • 3/4 c white sugar
  • 3/4 c light corn syrup
  • 1/3 c butter
  • 1/4 t salt


What you do:

 

  • Preheat oven to 350 degrees.  
  • In a large bowl, beat eggs well. 
  • Add sugar, corn syrup, butter and salt and beat until well mixed. 
  • Mix in pecans.  
  • Pour into 9 inch pie shell.  
  • Bake for 50-55 minutes, or until top is firm.

 

 

Sweet Potato Casserole

What you need:

 

  • 4 c sweet potatoes, cooked and mashed
  • 1/2 c brown sugar (divided in half)
  • 2 eggs, beaten
  • 1/2 c milk
  • 1/2 c butter (divided in half)
  • 1/4 t salt
  • 1/2 c chopped pecans (divided in half)
  • 1/4 c frosted flakes, crushed


What you do:

 

  • Combine potatoes, milk, egg, salt, 1/4 c brown sugar and 1/4 c butter; blend with mixer.  
  • Fold in half the pecans.  
  • Pour into greased casserole pan.
  • Melt remaining 1/4 cup of butter and mix with remaining brown sugar.
  • Add frosted flakes and the remaining pecans.  
  • Spread mixture evenly over the top of the casserole.  
  • Bake in preheated 375 degree oven for 30 minutes, or until heated through.

 

 

 

 

Links

Link Directory

Dessert Recipes This site is listed under Cooking Directory

Just Memo

 

t