Good thanksgiving dinner recipes?
Do you know any good recipes you use for Thanksgiving dinner..? appetizers, dessert.. anything??
PUMPKIN CHEESE CAKE BARS
1 pkg. yellow cake mix
3 eggs
2 tbsp. melted butter
4 tsp. pumpkin pie spices
1 (8 oz.) cream cheese, soft
1 (14 oz.) Eagle Brand sweetened milk
2 c. pumpkin
1/2 tsp. salt
1 c. chopped nuts
Preheat oven to 350 degrees in large bowl on low speed. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice; mix until crumbly. Press in bottom of 15 x 10 inch pan. Set aside.
In large bowl beat cheese until fluffy. Add milk then 2 remaining eggs, remaining pumpkin pie spice, pumpkin and salt. Mix well. Pour over crust. Sprinkle nuts over top. Bake 30-35 minutes or until set. Cool. Chill then cut in bars.
HASH BROWN CASSEROLE
1 cup onion, diced
1/4 lb. (1 stick) butter, thinly sliced
1 (8 oz.) container sour cream or plain yogurt (optional)
1 (8 oz.) pkg. Kraft Cracker Barrel sharp cheese
1 can Cream of Chicken soup
1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 to 1 cup potato chips or corn flakes
Stir together well the diced onion, sour cream or yogurt, grated cheese, thinly sliced butter, and Cream of Chicken soup. Add the hash browns and mix well.
Spread this mixture evenly in a casserole dish and top with crushed chips or corn flakes.
Bake at 350°F 1 to 1 1/2 hours.
Makes 8 to 12 servings.
SWEET AND SPICY PECANS
2 tbsp. butter
1/4 c. (firmly packed) brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
2 c. pecan halves
Place butter in 1-quart glass bowl. Microwave on high for 30 seconds or until melted. Add remaining ingredients and 1 tablespoon water; stir until pecans are well coated. Microwave, uncovered, on HIGH for 4 to 5 minutes or until pecans are toasted and glazed, stirring 2 or 3 times. Spoon pecans in single layer onto waxed paper. Cool.
Hope this helps!! Happy Thanksgiving
I make this stuffing every year. I put it in a baking dish and bake for 30-40 minutes at 350degrees.
SAUSAGE STUFFING
16 oz. sage bulk sausage
1 medium yellow onion, chopped
1 1/2 c. celery and greens, sliced thinly
1 stick butter
1 chicken bouillon cubes
3 c. boiling water
16 oz. bag stuffing crumbs or cubes
Melt the butter and bouillon cube with the boiling water in a large mixing bowl. Set aside. Break apart the sausage and stir-fry until thoroughly cooked, about 5 minutes. (Do not use any oil, these should be enough fat in the sausage.) Using a slotted spoon, remove the sausage and add to the mixing bowl, leaving the oil in the pan. Stir fry the onion and celery in the left-over oil until tender. Using a slotted spoon, remove the onion and celery; add to the mixing bowl. Add the bag of stuffing cubes. Toss until thoroughly mixed.
References :
http://www.cooks.com
PUMPKIN CHEESE CAKE BARS
1 pkg. yellow cake mix
3 eggs
2 tbsp. melted butter
4 tsp. pumpkin pie spices
1 (8 oz.) cream cheese, soft
1 (14 oz.) Eagle Brand sweetened milk
2 c. pumpkin
1/2 tsp. salt
1 c. chopped nuts
Preheat oven to 350 degrees in large bowl on low speed. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice; mix until crumbly. Press in bottom of 15 x 10 inch pan. Set aside.
In large bowl beat cheese until fluffy. Add milk then 2 remaining eggs, remaining pumpkin pie spice, pumpkin and salt. Mix well. Pour over crust. Sprinkle nuts over top. Bake 30-35 minutes or until set. Cool. Chill then cut in bars.
HASH BROWN CASSEROLE
1 cup onion, diced
1/4 lb. (1 stick) butter, thinly sliced
1 (8 oz.) container sour cream or plain yogurt (optional)
1 (8 oz.) pkg. Kraft Cracker Barrel sharp cheese
1 can Cream of Chicken soup
1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 to 1 cup potato chips or corn flakes
Stir together well the diced onion, sour cream or yogurt, grated cheese, thinly sliced butter, and Cream of Chicken soup. Add the hash browns and mix well.
Spread this mixture evenly in a casserole dish and top with crushed chips or corn flakes.
Bake at 350°F 1 to 1 1/2 hours.
Makes 8 to 12 servings.
SWEET AND SPICY PECANS
2 tbsp. butter
1/4 c. (firmly packed) brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
2 c. pecan halves
Place butter in 1-quart glass bowl. Microwave on high for 30 seconds or until melted. Add remaining ingredients and 1 tablespoon water; stir until pecans are well coated. Microwave, uncovered, on HIGH for 4 to 5 minutes or until pecans are toasted and glazed, stirring 2 or 3 times. Spoon pecans in single layer onto waxed paper. Cool.
Hope this helps!! Happy Thanksgiving
References :