It’s been a long time since I’ve posted- mainly because we haven’t really been trying many new recipes. I’ve got a couple new ones that I’ll post when I’ve got the time. But the main purpose of this is to post my Thanksgiving recipes! We are trying several new ones out that I’m pretty excited about!
Desserts:
Apple Crumble Pie (my family recipe)
Filling:
- 1 Regular pie shell
- 4-6 large granny smith apples (peel and cut)
- 1/2 cup sugar
- 1/3 teaspoon cinnamon
- 2/3 cup sugar
- 1 cup flour
- 1/2 cup butter ( 1 stick) — do not melt
Mix apples, sugar, and cinnamon. Put in pie dish. Mix flour, butter, and sugar by hand. Crumble on top of pie.
Bake at 400 for 45-50 min.
Texas Pecan Pie (JEM’s family recipe)
- 1 9″ Unbaked pie shell
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup melted butter
- 3 well-beaten eggs
- 1 1/2 cups pecan (or more)
Mix sugar, corn syrup, melted butter. Add eggs and pecans. Fill pie shell. Bake 10 minutes at 400 then 30-35 minutes at 350. Cool thoroughly.
Pumpkin Pie
recipe coming soon…
Sides
Slow Cooker Candied Sweet Potatoes (adopted from Stephanie O’Dea: A Year of Slow Cooking)
- 3-4 peeled and chopped sweet potatoes
- 1 tsp t vanilla
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- a scant pinch of Kosher salt
- 1/4 cup of orange juice
- (optional) enough mini marshmallows to dot on top
- (optional) roasted chopped pecans
Dump the chopped sweet potatoes and all ingredients into your slow cooker. Toss together. Dot enough marshmallows on top to satisfy young children. Cover and cook on low for 4-6 hrs or 2-3 on high. Top with toasted pecans and serve.
Roasting Pecans will bring out their flavor and is quite simple. Pre-heat oven to 350*. Lightly spray a cookie sheet with Pam. Spread out the pecans, pop in the oven. Pull them out once they become aromatic (~ 5 mins). Keep a close eye on them, they can scorch easily.
Chive and Sour Cream Mashed Potatoes
recipe coming soon…
Roasted Red Potatoes
- 8 baby red potatoes
- EVOO
- chopped rosemary
- chopped garlic
- Salt and Pepper
Cranberry Sauce
- 12 oz bag of fresh or frozen cranberries
- 1 c sugar
- zest of 1 medium orange
- juice of 1/2 a medium orange (~ 2 tablespoons)
Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, add orange zest and 2 tablespoons orange juice to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
Roasted Asparagus
- 1 bunch of asparagus
- EVOO
- S&P
Homemade Bread
recipe coming soon…
Gravy
recipe coming soon…