Thanksgiving Fun

Hey loves! I know I have not written on here in foreeeeeeeeeeeever, and for that I apologize. I have been way busy! I have had a lot of spiritual growth, but I am going to elaborate on that for a later date! Instead of another long post about me :P, I am going to show you my "Thanksgiving Lineup"! This year is my first year to co-host Thanksgiving with my grandparents, and I am determined to make it a cheerful, and delicious day! I have not tried any of these recipes before, but I know enough about cooking and baking to know that they will turn out good...ifffff I don't burn them while multitasking :P...so here is the list of what I will be making! (Most of the recipes came from food network btw), also a reason to believe that they will be good!.........Go ahead and try some of these if you feel inclined, and after the holiday I will post pictures and let you know how successful they were :) Until after the holiday, have a great one! God bless!

Fuller Thanksgiving Lineup- 2011!

Appertizerz….

Velveeta, rotel, chips…queso fixins

Veggie stuff? And packet of ranch dip

Crackers…

…then some of this stuff below!

Festive Cracker Spread

• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package finely shredded sharp Cheddar cheese
• 1/2 cup mayonnaise
• 3/4 cup chopped pimento-stuffed olives
• 1/2 cup chopped celery
• 1/4 cup chopped green bell pepper
• 2 teaspoons dried parsley

Directions

1. Beat the cream cheese, Cheddar cheese, and mayonnaise with an electric mixer in a bowl until smooth. Fold in the olives, celery, onion, bell pepper, and parsley; mixing just enough to evenly combine. Cover and chill for at least 1 hour.

Cranberry Glazed Meatballs

• 2 (2 lb) bags cocktail meatballs, 1-inch in size
• 1 (16 ounce) can ocean spray jellied cranberry sauce
• 1 (12 ounce) bottle chili sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Directions:

1. Combine cranberry sauce, chili sauce, cumin and cayenne pepper in a large saucepan.

2. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
3. Add meatballs; stir gently to coat.
4. Cook over medium-low heat, stirring occasionally, 30 minutes or until the meatballs are heated through.
5. Place in a chafing dish or slow cooker to keep warm during the party or gathering.

Sides and Stuffs…

(stuffing and a few other things are going to be made...buuuut I have my sister working on that hopefully :P)

  

Baked Mac and Cheese

Ingredients

• 3 ounces butter
• 1 clove garlic, minced
• Kosher salt
• 3 ounces all-purpose flour
• 1 cup chicken stock
• 2 cups half-and-half
• 6 ounces smoked Cheddar, grated
• 3 ounces mascarpone
• 1 large egg
• 1 pound cooked macaroni
• 4 ounces panko bread crumbs
• 1/4 cup freshly chopped parsley leaves

Directions

Preheat oven to 350 degrees F.

In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.

Creamed Corn

Ingredients

• Frozen corn
• 3 tablespoons unsalted butter, at room temperature
• Kosher salt and freshly ground black pepper
• 1 tablespoon flour
• 3/4 cup heavy cream (or just more milk for healthiness)
• 1/3 cup whole milk
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

Butter Dips (biscuits) Adapted from Betty Crocker. Makes 12. …(which means we need to at least double it!)…recipe below is not doubled, so do math and stuff :P

1/4 cup unsalted butter
1 1/4 cup flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk

Heat the oven to 450°F. Cut the butter into four equal pieces and place them in a 9-inch-square baking dish. Put the baking dish in the oven to melt the butter. This will take about 5 minutes; remove the baking dish once the butter has completely melted.

While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in the milk quickly, stopping as soon as a loose dough forms.

Sprinkle some flour over a large cutting board or pastry mat. Turn the dough out onto the mat and press lightly into a long, narrow rectangle. Use knife dipped in flour to cut the dough into 12 equal strips.

Take each strip and place it in the baking dish, turning each strip to cut it into butter. Repeat with all the dough and place the strips close together in the baking dish.

Bake for 15 minutes or until puffed and golden. Let cool for 5 minutes before breaking into individual strips and eating.

Desert!

Nanna Puddin

• Nilla wafers
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Punkin Pie

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (See note)
• 1/2 teaspoon ground ginger (See note)
• 1/4 teaspoon ground cloves (See note)
• 2 large eggs
• 1 (15 ounce) can libby's 100% pumpkin puree
• 1 (12 ounce) can Carnation Evaporated Milk
• 1 unbaked 9-inch deep dish pie pastry
• whipped cream (optional)

Directions:

1. Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different.

2. Preheat oven to 425 degrees Fahrenheit.

3. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.

4. Beat eggs in large bowl.

5. Stir in pumpkin and sugar-spice mixture.

6. Gradually stir in evaporated milk.

7. Pour mixture into pie shell.

8. Bake at 425 degrees Fahrenheit for 15 minutes.

9. Reduce temperature to 350 degrees Fahrenheit.

10. Bake for 40 to 50 minutes or until knife inserted near center comes out clean.

11. Cool on wire rack for 2 hours.

12. Serve immediately or refrigerate.

13. Top with whipped cream before serving for best results!

14. Do not overcook; overcooking leads to pie cracking in the middle.

15. Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life!

Read more: http://www.food.com/recipe/libbys-famous-pumpkin-pie-101104#ixzz1ePtaUWog

PB/kiss cookies

• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 cup creamy peanut butter
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 egg
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• granulated sugar
• 3 dozen Hershey's chocolate kisses

Directions:

1. 1

Heat oven to 375 degrees.

2. 2

Mix ½ cup sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.

3. 3

Mold dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.

4. 4

Bake until edges are light brown, 8 to 10 minutes.

5. 5

Immediately press candy kisses firmly into each cookie, cool.

Print This Recipe

Read more: http://www.food.com/recipe/peanut-butter-hersheys-kisses-cookies-155456#ixzz1ePv0uNj1

Chocolate, pumpkin, cheesecake! (If you want to do just this and not the regular pumpkin pie that is cool, but I for sure want this if we have to decide between the two)
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
2 Tablespoons granulated sugar
1 cup semi-sweet chocolate mini chips, divided
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 can (15 oz.) pumpkin
4 large eggs
1/2 cup evaporated milk
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions:
1. Preheat oven to 350 degrees F. Grease 9-inch springform pan.
2. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup chocolate chips.
3. Microwave the remaining chocolate chips in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted; cool to room temperature.
4. Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin.
5. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate.
6. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.
7. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack.
8. Refrigerate for several hours or overnight. Remove side of springform pan, serve.

P.S. tell me what you tried and ended up making for Thanksgiving :)!