Pumpkin Lush Dessert Recipe By crunchycreamysweet.com
The best, layered no-bake pumpkin dessert. The crust does not crumble and the layers stay stable while you cut and serve this delightful treat!
Prep time: Cook time: Total time:
Yield: 9 Servings
Ingredients: 1.5 cup graham cracker crumbs 1 tablespoon granulated sugar 6 tablespoons unsalted butter melted 8 oz. cream cheese softened 1 cup powdered sugar * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 350 degrees F. Line an 8" or 9" square baking pan with aluminum foil. Set aside.
In a medium mixing bowl, stir with a fork graham cracker crumbs, sugar and melted butter. Sprinkle into an even layer onto the bottom of a prepared baking pan. With a flat-bottom glass, press the crust down. Bake in the oven for 7 minutes then cool completely.
In a medium mixing bowl, mix with a hand mixer softened cream cheese for 30 seconds. Add powdered sugar and mix in well. Add whipped topping and mix just until incorporated. Spread the mixture over cooled crust. Smooth out with an offset spatula.
Maple Bacon Roasted Thanksgiving Turkey By carriesexperimentalkitchen.com
This recipe for Maple Bacon Roasted Turkey is so easy to make, you'll spend less time in the kitchen this Thanksgiving and more time with your guests.
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 1 Whole Turkey 1 c . Maple Syrup, divided 1/4 c . Fresh Sage, chopped 1 lb . Sliced Bacon 1 c . Chicken Stock * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 325 degrees F.
Place your turkey on the rack of a roasting pan breast side up. If not already done, tie the legs together with kitchen string. If you don't have a rack, lay some vegetables like carrots or celery underneath the turkey so that the turkey is elevated.
Combine 1/2 cup of the maple syrup and the sage; then brush it all over the turkey.
This traditional CORNBREAD STUFFING recipe is full of flavor and loaded with herbs, sausage, onion, celery and garlic; making it a holiday favorite.
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 6 cups corn bread cubed 5 cups Italian or French bread cubed 2 cups milk 1 egg 1 lb Italian Sausage * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large sauce pan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.
Remove pan from heat, add cubed cornbread and french bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in milk and toss again to combine. Place stuffing in a 2qt casserole dish.
This is the perfect turkey gravy recipe, my go-to for Thanksgiving dinner!
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 1 cup turkey drippings, including fat 1 large carrot, sliced thinly 1 yellow onion, peeled and diced 1 celery stalk, sliced thinly 3 sprigs fresh thyme * CLICK TO SEE FULL INGREDIENTS *
Instructions:
After removing the roast turkey from oven remove drippings from bottom of the pan. Strain to remove any solid material and allow to sit 10-15 minutes for fat to rise to the surface. Skim fat off the surface reserving 4 tablespoons of the fat and one cup of the drippings.
Add turkey fat to a large saucepan and add vegetables and thyme. Cook over medium heat until soft, about 8 minutes.
Sprinkle flour over the mixture and stir until flour is absorbed by the liquid to form a roux. Continue to cook while stirring an additional 2-3 minutes or until golden in color.
These Mini Pecan Pies are easy to make and can also be made ahead of time. These are the perfect mini treat for Thanksgiving too!
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 1 pie crust store-bought or homemade 1/3 cup light corn syrup 1/4 cup brown sugar 1 and 1/2 tablespoons unsalted butter melted 1 egg lightly beaten * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 350°F.
On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
This stuffing is made with Italian bread, apples, celery, onions, and herbs. Don't miss the tips on how to make bread stale quickly.
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 1 lb Italian bread sliced 2 tbsp canola oil 1 yellow onion 12 oz celery stalk (1 small stalk) 12 oz sweet apples (2 medium apples) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 200.
Cut bread slices into small cubes that are about 1/2-inch in size. Use serrated bread knife to cut easier.
Spread bread in two large, rimmed baking sheets evenly and place the trays in the oven.
Roasted Sweet Potatoes With Cinnamon Pecan Crunch By mccormick.com
Learn how to roast sweet potatoes with this delicious holiday recipe. The pecan-pie-inspired topping brings a festive twist to classic sweet potatoes — perfect for an easy weeknight meal or your next Holiday gathering.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 3/4 cup firmly packed brown sugar, divided 2 tablespoons orange juice 2 teaspoons McCormick® Pure Vanilla Extract 1 1/2 teaspoons McCormick® Cinnamon, Ground, divided 1 1/2 teaspoons McCormick® Ginger, Ground, divided * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Thanksgiving leftovers aren't regular leftovers, they're *cool* leftovers. Stuffed inside a crescent roll (basically a giant crescent roll), they're EVERYTHING.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 (8-oz.) tube crescent rolls 1 c. leftover mashed potatoes 1 c. leftover stuffing 1 1/2 c. shredded leftover turkey 1 c. leftover cranberry sauce * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 375°. Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping.
Spread mashed potatoes over triangle bases, forming a ring. Top with stuffing, turkey, and cranberry sauce. Fold triangle tips over filling (there will be gaps where ingredients peek out between triangles).
Brush crescent dough with melted butter and sprinkle with garlic powder.
Salted Chocolate Pistachio Shortbread By sallysbakingaddiction.com
With just a few ingredients, you can turn traditional shortbread into this salted chocolate pistachio shortbread. An easy one bowl dessert recipe!
Prep time: Cook time: Total time:
Yield: 24 Servings
Ingredients: 1 cup (230g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1/4 cup (50g) light brown sugar 1 teaspoon pure vanilla extract 1 teaspoon salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 325°F (163°C). Line two 9-inch cake pans with parchment paper leaving enough overhang around the sides to easily lift shortbread out. (Parchment is used so you can easily remove the shortbread and not cut it while it’s in the pan.)
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and brown sugar and beat together until smooth and creamy, about 1 minute. Add the vanilla, salt, and flour and beat on low speed, gradually increasing to high speed as the mixture combines. Add 2/3 cup of the finely chopped pistachios, reserving the rest for sprinkling on top of the chocolate. Dough will be very crumbly.
Press 1/2 of the dough into each of the prepared cake pans. You want it nice and compact in each pan.
Ingredients: Brownie Mix Prepared according to Instructions Hershey’s Chocolate Frosting Recipe Candy Corn Candy Eyes 1 Stick of Butter * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a bowl combine Butter, and Cocoa.
Slowly add in Powdered Sugar and Milk, alternating just a little at a time until well mixed.
Cranberry Brie Bombs from Delish.com are perfect little bites for your holiday gathering.
Prep time: Cook time: Total time:
Yield: 16 Servings
Ingredients: 1 (12.3-oz.) wheel brie All-purpose flour 1 (16.3-oz.) tube biscuit dough 1/2 c. cranberry sauce 4 tbsp. melted butter * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 375° and line a large baking sheet with parchment paper. Cut brie into 1” cubes.
Slice each biscuit in half to create two thin rounds. Dollop a small spoonful of cranberry sauce onto each round and top with a piece of brie. Bring up edges of dough and pinch to seal. Place seam side-down on prepared baking sheet.
Starting with the short side, roll up each rectangle. Pinch edges to seal, then cut each roll into 4 slices and place cut side up in baking dish.
Maple Brown Butter Mashed Sweet Potatoes By budgetbytes.com
Maple Brown Butter Mashed Sweet Potatoes are a simple way to add a little something extra special to your Thanksgiving table.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 3 lbs sweet potatoes ($3.00) 6 Tbsp butter* ($0.75) 1/4 cup real maple syrup ($1.33) 1/4 tsp cinnamon ($0.03) 1/8 tsp nutmeg ($0.02) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Peel and dice the sweet potatoes. Add them to a large pot and cover with water. Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes until they are very tender when pierced with a fork (5-10 minutes depending on the size of your sweet potato cubes). Drain the sweet potatoes and then mash until mostly smooth. Set the mashed sweet potatoes aside.
Cut the butter into equal-sized pieces. Place the butter in a light colored skillet or pot. Place the skillet over medium-low heat and let it melt and being to foam. Continue to cook the butter, stirring constantly, until the butter solids begin to brown. Watch the butter closely once it begins to change color and remove it from the heat when it reaches a deep brown color and smells nutty or caramel-like. Immediately pour the butter into a separate bowl to stop the cooking process.
Stir the maple syrup into the butter. Pour the maple syrup and butter mixture into the mashed sweet potatoes. Reserve 1-2 Tbsp of the maple brown butter to drizzle over top as a garnish. Also add the cinnamon, nutmeg, and cloves to the mashed potatoes, then stir to combine. Taste the sweet potatoes and adjust the syrup, spices, or salt if needed. Sprinkle the chopped pecans over top and drizzle the remaining maple brown butter just before serving.
Roasted Potatoes (with Parmesan Garlic and Herbs) By cookingclassy.com
These are my favorite roasted potatoes! It's a recipe I've made time and time. You get a crisp cheesy exterior and a melt-in-your-mouth fluffy interior. And I can't get enough of this flavor!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 1/2 lbs red potatoes, cut into 1-inch chunks 3 Tbsp olive oil 1/2 cup grated parmesan cheese 1 Tbsp chopped fresh rosemary 1/2 tsp salt and pepper, or more to taste * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
In a large mixing bowl toss potatoes with remaining olive oil. Add parmesan, and rosemary and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
Sweet Potato Unstuffing makes for a crowd-pleasing Thanksgiving side-dish or a tasty addition to your weeknight menu. It has the flavors of stuffing but without the bread. It’s loaded with a variety of veggies with the addition of dried cherries, apples, pecans, and fresh herbs. The ingredients come together to create quite a delicious and healthy stuffing side-dish.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 sweet potato, peeled and cubed (1 ½–2 cups, ¼–½ inch cubes) 1 1/2 cups halved or quartered Brussels sprouts 2 medium carrots, chopped (3/4–1 cup) 2 celery ribs, chopped (3/4–1 cup) 8 oz. mushrooms, sliced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 375 degrees.
Combine all of the ingredients (except for dried cherries and pecans) in a large bowl. Toss with oil
The big, bold flavors of Johnsonville® Sausage make every meal great, and this stuffing recipe is delicious AND edible proof!
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 2 packages (12 ounces each) JOHNSONVILLE® All Natural Fresh Italian Sweet Ground Sausage 3 celery ribs, chopped 1 large onion, chopped 1 cup finely chopped carrots 1/2 teaspoon ground sage * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 325°F.
In a large skillet, cook sausage over medium heat for 5 minutes. Add the celery, onions and carrots. Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender. Stir in sage and thyme.
In a large bowl combine the stuffing cubes and sausage mixture.
No Bake Pumpkin Cheesecake By spendwithpennies.com
A simple no bake pie with layers of cheesecake, pumpkin and whipped topping. This No Bake Pumpkin Cheesecake is definitely going to be your new favorite fall dessert!
Prep time: Total time:
Yield: 6 Servings
Ingredients: 8 oz. cream cheese softened 1 cup + 1 tablespoon milk divided 1 tablespoon sugar 8 oz. whipped topping 1 prepared graham cracker crust * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Beat together the cream cheese, 1 tablespoon of milk and sugar in a large bowl. Fold in 1/2 of the whipped topping and spread in the graham crust.
Whisk together 1 cup of milk, pumpkin, dry pudding mixes and spices until creamy. Spread over the cream cheese layer.
Top with the remaining 1/2 tub whipped topping and refrigerate for at least 4 hours.
Roasted Butternut Squash and Brussels Sprouts with Pomegranate By robustrecipes.com
Roasted butternut squash and Brussels sprouts is the perfect side for Thanksgiving or any fall time meal. Orange, honey glazed butternut squash with crispy Brussels sprouts and crunchy pomegranate!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 3 cups cubed butternut squash (about ½ large squash), peeled and chopped into cubes 1 pound Brussels sprouts, ends trimmed off and cut in half 2 tablespoons olive oil ½ teaspoon salt 2 tablespoons honey (or sub maple syrup for vegans) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Prepare: Preheat your oven to 400 degrees Fahrenheit. Grease a large rimmed baking sheet and set aside. Prepare all your veggies as instructed above (see notes for tips on prepping these ingredients a few days in advance). Spread the Brussels sprouts and cubed butternut squash on the baking sheet. Toss with the olive oil and salt until well coated. Spread the veggies out, separating the butternut squash form the Brussels sprouts and placing the Brussels sprouts cut side down.
Roast: Roast for 15 to 20 minutes and toss each veggie making sure they stay separated and the spouts stay cut side down. Return to the oven and roast for another 10 minutes.
Make the orange glaze; While the veggies are roasting make the glaze by whisking the orange juice and honey (or maple syrup in a small mixing bowl), set aside.
