Ina's Herb-Roasted Turkey Breast. It's the best turkey breast I've ever eaten. Or there's yummy Cranberry-Apple Relish.
Cheesy Broccoli and Rice Casserole is amazing and a real crowd pleaser.
This Corn Casserole is an easy, old recipe if you need a last minute dish.
Sage Stuffing is delicious! So is Sausage and Cornbread Dressing. In fact dressing/stuffing is my favorite part of the meal, I think.
Roasted Brussels Sprouts with Balsamic Vinegar and Homemade Cranberry Sauce with a touch of orange. So good!
Delicious and easy Honey Glazed Baby Carrots and
Sautéed Kale with Roasted Butternut Squash and Mushrooms give you a couple of tasty, healthy options.
For some more ideas for side dishes for your Thanksgiving table, click here.
Hope that gives you all some ideas. Happy eating!
Saturday, November 22, 2014
Thursday, November 20, 2014
Adapted from Taste of Home
3 1/2 - 4 cups of all-purpose unbleached flour, divided
1 tablespoon sugar
1 package (1/4 ounce), quick-rise yeast
1 teaspoon fine sea salt
3/4 cup warm water (about 120 degrees F.)
1/2 cup warm whole milk (about 120 degrees)
1/4 cup melted butter
1/4 cup dry instant mashed potatoes
melted butter to brush over the rolls,(about 1 tablespoon)
In a large bowl, combine 1 cup of flour, sugar, yeast, sugar and salt. In another bowl, mix the water milk, and the 1/4 cup melted butter. Stir in the potato flakes and let stand 1 minute. Add the egg and beat until smooth. Add the wet mixture to the dry mixture and mix well. Add enough of the remaining flour to make a soft dough. Turn dough onto a floured surface and knead for 4-6 minutes until smooth and elastic. Cover dough and let rise 10 minutes. Uncover dough and cut into 12 equal pieces. Shape each piece into a ball and place in a greased 9x13 inch baking pan. Place a large baking pan on the counter and fill half full with boiling water. Place the baking pan of rolls over the hot water. Cover the rolls and let rise for 15 minutes. ( I place a baking rack or cookie sheet over the boiling water if needed to hold the pan. Then I cover the rolls with plastic wrap to rise). Preheat the oven to 375 degrees F. while the rolls are rising. After 15 minutes of rising, place the rolls in the oven and bake for20-25 minutes until golden. Remove to a wire rack to cool. Brush with melted butter and enjoy!!
Wednesday, November 5, 2014
Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addition
If you don't have all the spices, you can sub pumpkin pie spice if desired.
2 1/4 cups granulated sugar
1 cup canola oil, or vegetable oil
3 large eggs
3 cups un-bleached flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 ounces) pure pumpkin puree
Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons softened, unsalted butter
2 tablespoons light brown sugar
1 14 cup confectioners sugar (powdered sugar)
1/2 teaspoon vanilla extract
1-3 tablespoons milk, half and half or cream, if needed to thin the frosting
3/4 cup toasted, chopped pecans, if desired
1. Preheat the oven to 350 F. Spray a 10 inch Bundt cake pan with nonstick cooking spray.
2. In a large bowl combine the oil and sugar and mix thoroughly with an electric mixer. Beat in eggs 1 at a time, then beat in the pumpkin. In a medium bowl mix together the flour, baking soda, spices and salt. Add flour mixture to the pumpkin mixture a little at a time, and mix until batter is just blended well.
3. Pour batter into the prepared Bundt pan and smooth the batter evenly around the pan. Bake in the preheated oven for 60-65 minutes until a toothpick inserted in the center if cake comes out clean. Cool the cake for 10-15 minutes. Then invert cake onto a wire rack to finish cooling. Place cake onto a cake plate to frost.
4. To make the frosting: In a large bowl add the softened cream cheese, butter and the brown sugar and beat until creamy and smooth, about 2 minutes. Then gradually add in the powdered sugar and beat well. Stir in the vanilla and milk if needed. If frosting is too thick add a bit more milk if needed to get the desired consistency. Spoon frosting over the cooled cake. Using a spoon or rubber spatula, push the frosting where you want it. (This is not a glaze that will pour). Top with the toasted pecans , if desired. Now enjoy!