Thanksgiving Recipes

[jazz lady]

I made this last night and can't wait to try it but it sure came out pretty.

Rich Chocolate Pecan Pie

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.


Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

 

[lovinmaryland]

I made this last night and can't wait to try it but it sure came out pretty.

Rich Chocolate Pecan Pie

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.


Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Looks delish... I'll be here at work until 5 if you wanna bring a slice by for me

 

[jazz lady]

Looks delish... I'll be here at work until 5 if you wanna bring a slice by for me

I'd love to but I think they may notice if a slice or two is missing. I guess I should have made TWO pies as I've had a few requests for it already.

Oh, and I also made these last night but no pics:

Pumpkin Gooey Butter Cakes

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.


I've made them before and it's absolutely scrumptious.

 

[migtig]

I always had oyster pudding growing up for Thanksgiving.. I think it's a regional thing, cause I have never seen it around here. I think I'll make it for X-mas.

2 C. medium coarse saltine crumbs
1/2 C. melted butter
1 Pt. oysters
3/4 C. light cream
1/4 Tsp. Worcestershire sauce

Mix together saltine crumbs and melted butter. Spread about 1/3 of this mixture in an 8-inch pie plate. Drain oysters, reserving 1/4 cup of the liquid and spread half the oysters over the crumbs. Use another 1/3 of the crumbs to make a second layer, then spread the rest of the oysters over it. Mix cream, the oyster liquid and Worcestershire sauce and pour this over the oysters. Top with remaining crumbs and bake at 350 degrees for 45 minutes or until crusty.

 

[Lexib_]

This sounds yummy

Artichoke-Parmesan Sourdough Dressing

PREP AND COOK TIME: About 11/2 hours
NOTES: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.
MAKES: About 10 cups; 10 to 12 servings

1 loaf (1 lb.) sourdough bread, cut into 1/2-inch cubes
1 pound mushrooms, rinsed
1 tablespoon butter or margarine
2 onions (about 3/4 lb. total), peeled and chopped
1 cup chopped celery
2 tablespoons minced garlic
About 2 cups fat-skimmed chicken broth
2 jars (6 oz. each) marinated artichoke hearts, drained
1/2 cup grated parmesan cheese
11/2 teaspoons poultry seasoning
11/2 tablespoons minced fresh rosemary leaves or 3/4 teaspoon crumbled dried rosemary
Salt and pepper
1 large egg

1. Spread bread cubes in a single layer in 2 pans, each 10 by 15 inches. Bake in a 350° oven until toasted golden brown, about 25 minutes. Turn cubes over with a wide spatula occasionally. After 15 minutes, switch pan positions.

2. Trim and discard discolored mushroom stem ends. Slice mushrooms.

3. In a 10- to 12-inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a little broth to pan and stir to scrape browned bits free. Add to bowl.

4. Pour 2 cups broth into bowl and add toasted bread, artichoke hearts, cheese, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing, add egg, beat with a fork to blend, then mix egg with dressing.

5. Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven (use temperature turkey requires; see chart, "Turkey") until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).

 

[RoseRed]

This sounds yummy

It is awesome. I have had leftovers twice today.

 

[Lexib_]

How did that turn out ?

We're deep frying the turkey this year, will the apples and onions be of any use?

 

[cwo_ghwebb]

It is awesome. I have had leftovers twice today.

One of the best things about Thanksgiving, leftovers!

Yum!

 

[toppick08]

With Turkey Day fast approaching, I was wondering what is a favorite dish in your family that you just can't go without each year? I'd love to incorporate some new dishes into my Thanksgiving spread this year........

My grandmother's Mississippi cornbread dressing with giblet gravy.

 

[marianne]

Oh Oh Thanks

It is our tradition to have Prime Rib on Christmas Eve... this sounds good I think I will try it this year. Normally I just do freshly cracked black pepper and sea salt. But this sounds really good. Thanks

I made prime rib for the first time ever last night. I love prime rib but could never figure out how to make it at home because I never saw "prime rib" at the grocery store. I happened to pick up a bone-in ribeye roast a because it was on sale and then googled for recipes. I ended up using this easy prime rib recipe but added garlic & fresh tyme to the rub :
Easy Prime Rib Recipe
I was cautious because the recipe is so strange but it came out perfect just like they said it would. Next time I'll add red wine to the juice.

 

[marianne]

With Turkey Day fast approaching, I was wondering what is a favorite dish in your family that you just can't go without each year? I'd love to incorporate some new dishes into my Thanksgiving spread this year........

homemade clam dip with french bread as an appetizer

turkey of course. soaked in brine overnight, cooked upside down, covered to steam, bathed in white wine, and stuffed with herbs.

sausage stuffing

roasted garlic mashed potatoes (roast the split garlic head in the oven with the turkey)

banana cobbler for dessert