Posts Tagged ‘thanksgiving recipe’

Thanksgiving Recipe Roundup

Tuesday, November 14th, 2017

Want to cook something new for Thanksgiving this year? Or maybe you need a little inspiration for a dish that impresses your guests? We’ve rounded up fifteen recipes to make for Turkey Day – just click on the links for ingredients and directions.

Cranberries

Beverages:

Sides:

Apple Crisp Pecan Pie

Desserts:

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Pumpkin Pie Cheesecake

Tuesday, September 27th, 2016

Cheesecake and pumpkin pie lovers unite! This delectable recipe will be the next big hit at a weekend football party, fall soiree or Thanksgiving dinner, and it combines the spiciness of pumpkin with the creaminess of cheesecake. Dig in!

What you’ll need:

  • 1/2 cup crushed graham crackers
  • 1 cup crushed gingersnap cookies
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 medium eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice

Directions:

  1. In a medium bowl, mix together cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs one at a time, blending well.
  2. Set aside 1 cup of the plain mixture and blend 1/4 cup sugar, pumpkin, cinnamon, nutmeg and pumpkin pie spice into the remaining mixture to make a pumpkin flavored batter. Place in the refrigerator.
  3. Preheat oven to 350°F. In a medium bowl, mix together crushed gingersnap cookies, crushed graham crackers and butter.
  4. Press into the bottom of a 9-inch spring-form pan, going about 1-inch up the sides. Bake crust for about 10 minutes, set aside to cool.
  5. Once the crust has cooled, spread the pumpkin flavored batter (Step 2) over the crust and dollop the plain batter (Step 1) onto the top. Swirl with a knife to create a marbled look.
  6. Wrap the bottom of the spring-form pan in foil, set in a large roasting pan and fill with an inch or two of water. Bake for about 55 minutes in the preheated oven or until filling is set and slightly browned. Run a knife around the edge of the pan. Allow to cool before removing rim of spring-form pan and chill for at least 4 hours before serving.

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Tuesday Recipe: New Ideas for Thanksgiving

Tuesday, November 19th, 2013
Thanksgiving is right around the corner, and with all that comes along with planning for your dinner party, we thought a few more recipe ideas may be helpful! Here we feature some of our favorite recipes and some new ideas to try this year. Enjoy!

Dips for Keeping Guests Munching

Serve up your favorite crackers and soft bread with any of these gourmet dip options to keep your guests munching away as the turkey slowly roasts to perfection in the oven. Made in Maine will all natural ingredients, your guests will thank you for the snack and the healthy alternative!

Easy Appetizer Ideas:

  • Slice a soft baguette into rounds for dipping or spreading with your favorite toppings
  • Display an assortment of crackers and pretzels for dipping
  • Slice fresh vegetables and display them on a platter for dipping
Spiced Apple Mustard
Peppercorn Dijon MustardCranberry Peach Jam

New Ways With Sweet Potatoes: Twice Baked Sweet Potatoes

We have all tried twice baked potatoes, but how about sweet potatoes? Say goodbye to your candied yams and try this new twist on a Thanksgiving classic vegetable side dish.

  • 5 medium sweet potatoes
  • 1/2 cup cranberry relish
  • 1/2 cup dried cranberries or raisins, chopped
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/2 cup walnut pieces, toasted
Stoneware Baking Sheet
Twice Baked Sweet Potatoes
  1. Preheat oven to 325 degrees F. Scrub potatoes and pierce all over with fork. Place on oven rack. Bake for 1 1/4 to 1 1/2 hours or until tender. Set aside to cool slightly.
  2. Cut each potato in half lengthwise. Use a spoon to scoop pulp from each potato half, leave a 1/4 to 1/2 inch shell. Place pulp in medium bowl. Set aside shells.
  3. Mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon mixture into each potato shell. Place, filled sides up, in a 15×10x1-inch baking pan. Sprinkle with walnuts. Cover and chill up to 24 hours.
  4. Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.

Roasted Vegetables With Chickpeas

Move over green bean casserole, for this new roasted vegetable side dish is ready to take the stage. Roasted to perfection with just the right combination of vegetables, this dish is a sure crowd pleaser.

Carrots of Many Colors for Roasting
  • 1 lb. carrots, cut in 2-inch pieces
  • 1 lb. sweet potatoes, peeled, cut in chunks
  • 1 large red onion, cut in 1-inch wedges
  • 1 lb. red or russet potatoes, cubed
  • 6 cloves garlic, minced
  • 1 16 oz. can chick peas (garbanzo) rinsed, drained
  • 2-3 tbls. olive oil
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  1. Position oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.
  2. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.
Large Haeger Baker Blue

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