This year my family decide to try a new thing for Thanksgiving...?!
Answers: We are going to have a type of cook-off. Everyone has to make one side and one dessert. I'm stuck I have no idea what to make...Can ya'll tell me your favorite side/dessert and please include a recipe. Thanks and have a safe and happy thanksgiving!!!
That sounds fun!! Maybe we'll do a contest next year...anyway, these are very VERY good recipes. The mac and cheese is the BEST ever. Make a double batch...trust me. And make sure you add an extra handful of cheese.
The Lady's Cheesy Mac Recipe courtesy Paula Deen
http://www.foodnetwork.com/food/recipes/...
Pasta Side Salad Made Over
http://www.kraftfoods.com/kf/recipes/rec...
BBQ Scalloped Potatoes
http://www.kraftfoods.com/kf/recipes/rec...
Pasta with Creamy Pumpkin Sauce
http://www.kraftfoods.com/kf/recipes/rec...
Heavenly Chocolate Layer Pie
(I drizzle extra fudge or chocolate syrup on top)
http://www.kraftfoods.com/kf/recipes/rec...
Peanut Butter Fudge
This is always a hit, but it's VERY VERY sweet so cut it small
http://www.foodnetwork.com/food/recipes/...
give money lol
2 cups plus 2 tablespoons milk
7 tablespoons unsalted butter, plus more for the baking dish
3 tablespoons granulated sugar
1 (1/4-ounce) package active dry yeast
5 cups unbleached all-purpose flour
1 tablespoon fine salt
Vegetable oil, as needed
In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes.
Meanwhile, in large bowl, whisk together the flour and salt and set aside.
Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.
Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 equal pieces. Using your hands, round each dough piece into a ball.
Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they've risen almost to the top of the baking dish, about 2 to 2 1/2 hours.
Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes.
Remove the rolls from the oven and let cool slightly. Transfer the rolls to a cooling rack to cool completely before serving.
One batch Sweet Dough, for a 1-crust pie (recipe above)
Filling:
2 large sweet potatoes
2 eggs
2 egg yolks
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon finely grated fresh ginger
1/4 teaspoon freshly grated nutmeg
1 1/4 cups light cream or half-and-half
Prepare and chill the dough.
Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor.
Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust.
Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack.
For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above
try this its called heavenly hash
in a large bowl mix
4-5 bananas
1-2 cups of grapes
1/2 a bag of small marshmellows (i prefer the colored ones)
and a large tub of cool whip
stir together well chill and serve
you can please with amounts to suit your taste
ULTRA CREAMY MASHED POTATOES serves 6
INGREDIENTS
* 3 1/2 cups Swanson? Chicken Broth (regular, Natural Goodness? or Certified Organic)
* 5 large potatoes, cut into 1-inch pieces
* 1/2 cup light cream
* 2 tablespoons butter
* Generous dash ground black pepper
DIRECTIONS
1. Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
2. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
3. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
4. For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.
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PUMPKIN IMPOSSIBLE PIE
INGREDIENTS
* 2 eggs
* 1 teaspoon salt
* 1 1/2 cups pumpkin puree
* 3/4 cup white sugar
* 2 tablespoons butter, melted
* 1/2 cup biscuit baking mix
* 1 (12 fluid ounce) can evaporated milk
* 1/2 cup water
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
2. Place eggs, salt, pumpkin, sugar, melted butter, baking mix, evaporated milk, and water in a blender. Mix on low speed for 2 minutes. Pour mixture into greased pie pan.
3. Bake in preheated oven for 45 to 50 minutes, until set in center.
I have a dessert dip that everyone likes in my family. You can serve it with Pineapples, Apples, Grapes and othe fruits of that nature.
Recipe is as follows:
1/4 Cup White Sugar
3/4 Cup Firmly-packed Brown Sugar
1 (8 oz) Cream Cheese
When cream cheese is at room temperature mix cheese and white sugar together until well blended. Next add the brown sugar and blend together well. Note if you mix both sugars at the same time you will get a grainy effect on your mixture. If you do it this way it'll be nice and creamy. Store in the fridge until one hour before event as it will need to soften back to room temperature. This will stay freash for up to one week in the fridge. Makes about 2 cups!!! Enjoy
BUTTERNUT SQUASH SOUP
6 to 8 servings.
1 med. butternut squash (approximately 1 lb.)
3 tart green apples, peeled & coarsely chopped
1 med. onion, peeled & chopped
1/4 tsp. rosemary OR marjoram
1 tsp. salt
1/4 tsp. pepper
3 (10 1/2 oz.) cans chicken broth
2 soup cans water
1/4 c. heavy cream (OR half & half)
Chopped fresh parsley (garnish)
Peel squash and seed. Cut into chunks. Combine squash with apples, onions, rosemary, salt and pepper, broth and water in large heavy saucepan. Bring to boil and simmer uncovered for 45 minutes.
Puree soup in blender or food processor. Return mixture to saucepan and bring just to boiling point, then reduce heat. Before serving add cream. Serve hot with chopped fresh parsley sprinkled on top. Can be made 2 days in advance and reheated.
PINEAPPLE CASSEROLE
2 lg. cans pineapple tidbits, drained
1 c. sugar
6 tbsp. flour
1 stick butter
1 c. grated cheddar cheese
Mix all ingredients together. Place in 2 quart casserole dish. Top with crushed Ritz crackers. Bake at 325 degrees for 45 minutes.
PERSIMMON COOKIES
1 c. sugar
3/4 c. butter
2 eggs
1 c. persimmon pulp
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. flour
1/2 c. raisins
1/2 c. nuts
Dissolve soda in the pulp. Cream sugar and butter. Add vanilla and beaten eggs. Sift dry ingredients together. Add with pulp. Then add raisins and nuts. Drop cookies by teaspoon on ungreased cookie sheet. Bake until puffed and golden brown, 350 degrees.