Welll it is November now and time to start planning that big dinner.
Thought I would start a thread for those who can cook to give some recipe ideas for those of us that cant cook.
From turkey to anything you make for thanksgiving. no matter if it is traditional or not
Looking for a good chicken and dumplings recipe that uses mayonnaise. My sister use to make delicious dumplings, but there were a couple of flaws in the recipe, which she came up with herself, so I'm looking for others to maybe to some combining and experiementing to come up with the perfect chicken and dumplings.
I make a pretty good squash casserole and am going to try a spinach casserole this year - a spinach dip I make with a little twist to make it a casserole, and potato salad (southern style). I'll have to post them later though.
:drool:
Your spinich dip is the bomb! That was one of the first things we did together...I came over and helped you make that for HFG...
Why does the dumplins have to have Mayo in it?
I make a killer Pumpkin cake...but I cant give out the recipie or Rissa would kill me...But you can get it on the Kraft website :hypocrite:
Here is the Kraft recipe that is extemely close to it though:
(http://www.kraftfoods.com/images/recipe_images/Luscious_Four-Layer_Pumpkin_Cake.jpg)
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.
:hypocrite:
:drool:
I need to make one of those soon.
See, now if you only tell us the ingredients you use that aren't in that recipe, you won't be giving us the recipe, just some of the ingredients. :hypocrite:
Actually that is the exact recipe I use....
Now Rissa can just kill me instead. :biglaugh:
That recipe is excellent. I substitute canned pumpkin for fresh, milk for half and half, cool whip for heavy whipping cream, oil for apple sauce. It's close but softer tasting. I also recommend making 4 little cakes instead of trying to cut evenly though.
I am forever looking for a stuffing recipe that is just like stove top's. All other stuffing I've ever had pales in comparison.
after thanksgiving I use the leftover (http://tbn0.google.com/images?q=tbn:el5rrG_ByTS2BM:http://3dfrog.com/store/images/turkey.jpg), (if there is any!) to make turkey and homemade noodles, or turkey tetrizini, or turkey wild rice soup.
(http://tbn0.google.com/images?q=tbn:MbWtgwFfIKm80M:http://www1.istockphoto.com/file_thumbview_approve/3003957/2/istockphoto_3003957_the_cook.jpg)
Yeah, I use the 4 pans too...I dont like having to cut the layers.
I really need to make a Pumpkin Cake!
Quote from: MellowYellow on November 02, 2007, 02:31:06 PM
That recipe is excellent. I substitute canned pumpkin for fresh, milk for half and half, cool whip for heavy whipping cream, oil for apple sauce. It's close but softer tasting. I also recommend making 4 little cakes instead of trying to cut evenly though.
Hmmm..... very interesting substitutes. Wonder if any of those look familiar to Rissa or Jolene. :freaky2:
There is also a Pumpkin Spice coffee creamer now.... just wonder how that might taste if some of it were partially substituted in the cream. :grin:
Now I'm really, really, really wanting some pumpkin cake. Can't wait for Thanksgiving! :clap:
Who said we have to wait?
Quote from: Sister_Mom on November 02, 2007, 02:56:17 PMThere is also a Pumpkin Spice coffee creamer now.... just wonder how that might taste if some of it were partially substituted in the cream. :grin:
Now I'm really, really, really wanting some pumpkin cake. Can't wait for Thanksgiving! :clap:
I agree, don't wait. You need to practice BEFORE the holidays.
I've made a hot pumpkin drink, like hot chocolate. I use a tad of canned pumpkin, pumpkin pie spice, honey OR sugar, and half n half. mix, warm and top with cool whip. soooooo good. you can make it as rich or subtle as you like!
Quote from: MellowYellow on November 02, 2007, 05:32:56 PM
Quote from: Sister_Mom on November 02, 2007, 02:56:17 PMThere is also a Pumpkin Spice coffee creamer now.... just wonder how that might taste if some of it were partially substituted in the cream. :grin:
Now I'm really, really, really wanting some pumpkin cake. Can't wait for Thanksgiving! :clap:
I agree, don't wait. You need to practice BEFORE the holidays.
Nah, Pumpkin Cake is Melody's job because she's already had the practice and has it perfected. :thumbsup2:
I'll just wait for her to make me one. :grin:
Turkey Pizza
1 large flour tortilla
Left over biscuits or buscuit dough
Left over turkey
Left over gravy
Left over mashed potatoes
Left over vegetables (corn, green beans, peas, carrots, black olives, etc)
Lay flour tortilla in pizza pan.
Roll left over biscuit dough into long, thin snake-like shape and lay around edge of pan. If there is no dough, then use left over biscuits to line the edge of the pan.
Smooth left over mashed potatoes on top of tortilla.
Smooth 1/2 to 3/4ths of left over gravy on top of mashed potatoes.
Mix the rest of the gravy with left over dressing and spread on top of gravy. Mash the dressing down so it is packed and smooth on top.
Place turkey, left over vegetables, left over black olives, etc. on top of dressing.
Heat in oven at 350 degrees until uncooked dough is cooked or left over biscuits are hot.
Note: this can also be done as pizza pockets and deep fried for snack food during the bowl games.
That sounds good! :drool:
Quote from: MellowYellow on November 02, 2007, 05:32:56 PM
I've made a hot pumpkin drink, like hot chocolate. I use a tad of canned pumpkin, pumpkin pie spice, honey OR sugar, and half n half. mix, warm and top with cool whip.
*shudders* I don't like pumpkin.
I know, I know... I'm weird. ;) Daddy never complains about getting an extra piece of pie though. *grin*
:beret:
Quote from: SippinTea on November 02, 2007, 11:58:47 PM
*shudders* I don't like pumpkin.
:beret:
:o
I am not so sure I can continue to be your friend.
If I made a Pumpkin cake would you at least try a piece?
Try it? Yes. Promise to eat a whole piece? No. ;)
:beret:
Well, the table is ready:
(http://i78.photobucket.com/albums/j83/sismom/kitchentable.jpg)
Nothing too fancy, no need when the table is only used about twice a year. :biglaugh:
Look what I learned to do :grin::
(http://i78.photobucket.com/albums/j83/sismom/KitchenTablenapkin.jpg)
I'll probably get some colored napkins or a table runner or something to put on it for Christmas. :grin:
Oh yeah.... recipes. :thumbsup2:
Those napkins are cute. You can teach me to do that if I ever make it down to Florida. :)
:beret:
Actually, I found out how to do it on the internet (that'll just save time for something more productive and fun when you get here. :grin: )
When I went to look for the site where I found the instructions, I found an even better site:
http://www.napkinfoldingguide.com/11-rose/
Here's the one I found yesterday and went by these instructions:
http://interiordec.about.com/cs/napkinfolding/l/blnapkfold012.htm
Ok, I had said before that I had a recipe for a spinach (actually it's spinach/artichoke) dip that I wanted to convert into a casserole. The reason being, everyone loves this dip, but if you don't eat it when it's hot, it's too thick and most people wind out eating it like a casserole anyway and most people love it. I was watching Emeril on TV one day when he made this and was trying to write down everything he was doing but he wasn't giving the amounts he was using for everything and some things I guessed at and I'm sure that the amounts I use on the rue are way off and that's what is causing it to be too thick. I figured for a casserole, I could cut back on the cheese in this and use more spinach and change up the rue (maybe using less flour and more milk) so it won't be so thick.
Here is the original recipe:
This recipe uses bacon and since that takes a while I start the bacon first on the George Foreman grill, which gives me a head start and frees up the stove to use for everything else. I usually do slightly less than a whole package, and I usually give a couple of pieces to the dogs. :grin:
Blanch 1 lb fresh spinach, small amounts at a time, put in ice water & drain & squeeze out excess water. (I usually put a large bowl of cold water with ice cubes in the sink and keep adding ice as necessary to keep the water as cold as possible.The ice water stops the spinach from cooking and keeps it from getting all mushy)
Rue:
in medium skillet melt one Tbsp. Butter, saute 1/2 medium onion, 2 cloves of garlic, and add salt and pepper. Add 1/2 cup flour - cook flour 4 minutes and add 1 cup milk and 1 cup cream. Bring to a boil, slowly stirring.
I chop the spinach when it's finished and put it in a 13 x 9 casserole dish
I add cheese: mozzarella, smoked Gouda, Brie (the no wax kind)
I've never measured the cheese, just buy 1 package of each (except the Brie - it comes in smaller packages and I buy 2 of those but I use less of this than I do the others - I probably use more of the smoked Gouda than the other cheeses listed here)
Add:
the bacon - crumbled
2 cans of artichoke hearts, chopped - not marinated, get the kind in brine water or as plain as you can find
1 Tbsp lemon juice
Pour the rue into all this and stir it up (this is really hard to get mixed up well, so I do it with my hands - maybe that's why people like it so much :biglaugh: )
Bake at 375 for an hour to 1 1/2 hours.
When I was looking for my recipes, I found one that my mom had written down, but I know I've never had it. I would remember eating this! :drool: So I thought I'd share this one too.
Asparagus Almond (hush Melody!) Casserole
5 Tblsp. butter
5 Tblsp. flour
3/4 cup milk
3/4 cups juice from canned asparagus
3/4 cups mayonnaise
3 15 oz. cans of asparagus
5 hard boiled eggs, sliced
3/4 cup blanched almonds
3/4 cups cracker crumbs
Melt butter in a skillet. Add flour and blend. Add milk and asparagus juice. Cook over low heat until thick. Add mayonnaise and mix well until sauce is formed. In bottom of 2 qt. baking dish arrange a layer of asparagus - eggs and almonds. Cover with 1/2 the sause. Repeat. Top casserole with cracker crumbs. Bake at 300 to 350 degrees for 3 minutes (could that really mean 30 minutes? - maybe)
Yes, I do know there must be a million squash casserole recipes out there. I've probably seen most of them and I've come up with this one by combining the ingredients that I liked the best from various recipes. This combination works for me, and it's one that a lot of kids like, or at least will eat, too.... especially if you leave out the onions. :grin:
Squash Casserole
2 pounds of fresh squash, sliced horizontally (not lengthwise) - to make discs (larger pieces you can cut in half or quarters)
1 medium onion - chopped
1 or 2 Tblsp. Vegetable oil
1 can condensed cream of chicken soup/ or 1 cup of milk
1 cup sour cream
1 stick butter/margarine - melted
1 to 1 1/2 cup colby/Jack cheese - shredded
2 eggs beaten
salt/pepper
1 cup Ritz cracker crumbs
In large skillet heat vegetable oil over medium heat. You'll want this to just cover the bottom of the pan - don't pour enough to have any standing. Add squash and onions and cook until onions are clear and squash is soft (not completely done and not mushy - just keep in mind they will cook more when you put this in the oven, so don't cook them until they are the way you like them).
Stir remaining ingredients together (just a suggestion: beat the eggs, add the soup/milk and sour cream, then the butter, then the crackers, then the cheese - it just makes the mixing easier and helps the ingredients blend together and more evenly throughout the mixture), add salt and pepper to taste, stir, then add the squash and onions. Add the squash last because if you do all that stirring with the squash in that mixture, the squash will be .... well, squished.
Some people like some cracker crumbs on top, so top it off with craker crumbs before putting in the oven if you like(but keep the 1 cup in the mixture or it will be too thin)
Bake at 350 for one hour
I just wanna know who is inviting me to their place for Thanksgiving day!
hey, when you make pumpkin pie: using fresh/frozen pumpkin and heavy cream instead of evaporated milk, and honey instead of sugar, makes a huge difference. You can google how much honey = how much sugar.
Also, making your own pie crust and putting a couple of drops of almond extract in with the ice water adds just a hint of specialness. Cook the crust for a few minutes, after forking the bottom a couple of times. Then buy or fold some tin foil around the edges of the crust. That way when you pour in the filling and bake, the edges aren't burnt.
Those are probably givens but just in case...
:)
Any more recipes?
here's the recipe I was talking about above. It has SUCH a soft flavor, I'm completely loyal to it now...lol
1 pie shell
(2 cups of pumpkin)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
1. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
2. Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.
Hey gals, I was over at a friends house yesterday and she made some fun holiday treats.
One was she put pretzels on waxed paper on a cookie sheet and put a ROLO on each one, baked at 250* for 10 min. and then put a pecan on top, pressed down a bit and cooled in fridge. It was the wonderful salt/sweet combo that is so loved.
Another thing we did was make candied nuts.
1/2 cup sugar
2 TBS butter
1/2 tsp of vanilla
On Med-High: Melt in a pan slightly and pour 1+1/2 cups of nuts over it.
When butter's fully melted, stir up, and cook on low till sugar coating is a golden brown.
Pour onto waxed paper in a heap or separate. Then break apart.
We used pecans and they were divine! I want to make them at my house and put them over vanilla ice cream over apple pie!