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A few of our Thanksgiving recipes

When I add new recipes to this website, I try to make sure I have photos of each recipe I add. However, since this website has only been in existence since this past summer, there are still a lot of family favorites I haven't made recently and taken photos.

As Thanksgiving approaches, I decided I would share some family favorites for things like stuffing even though I don't have any photos of the foods. I do a lot of cooking and baking, but there is always something more I could add!

Here are a few recipes I wanted to make and photograph to share, but just haven't had time! When I do make them, I will have photos and they will be added to the rest of the recipes on the website. For now, they'll only be found here!

Pecan Pie Bars
Chewy squares of pecans, sweet filling, and a crust

Pastry ingredients:
3 cups flour
3/4 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) butter

Filling ingredients:
4 eggs
1 1/2 cups sugar
1 1/2 cups honey
1/4 cup (1/2 stick) butter, melted
1/2 tablespoon vanilla
2 1/2 cups chopped pecans

Directions:
1. To make pastry: In a large bowl, combine flour, sugar, and salt. Cut in butter until crumbly. Press onto the bottom and sides of a greased 9 x 13-inch baking dish. Bake at 350 degrees for 20 minutes or until crust edges are beginning to brown and bottom is set.

2. For filling, combine eggs, sugar, honey, butter, and vanilla. Stir in pecans. Pour over crust.

3. Bake for 30-35 minutes longer or until edges are firm and center is almost set. Cool and cut into bars. Refrigerate or freeze until serving.

Makes 3-4 dozen squares
Prep time: 30 minutes
Bake time: 50+ minutes

Notes: These pecan pie bars are SO delicious!! They are chewy and sweet and almost like a super good candy bar or something! They're very sweet. I think this is easier than making a pecan pie (the crust is really simple, no rolling!) and turns out wonderfully. We like to freeze some of the bars and get them out as needed. They even taste good frozen! (Don't ask how I'd know that... ;D) If you like pecan pie, then you will love this easy recipe!! My rating: 10/10

Sweet Potato Pecan Pie
Creamy Sweet potato pie filling topped with sugary crispy pecans

3 medium-sized sweet potatoes, peeled and cut up (about 1 1/2 pounds)
1 cup sugar
6 tablespoons butter
1/2 cup brown sugar
1 cup coarsely chopped pecans
1 can (5 ounces) evaporated milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 9-inch pie pastry, unbaked (bottom only)

Directions:
1. Boil potatoes in water until soft, about 25 minutes. Drain and mash. Add Sugar and 2 tablespoons of the butter to the hot potatoes.

2. In a small saucepan, melt 4 tablespoons of the butter. Add brown sugar and pecans. Cook for 2-3 minutes. Pour out onto buttered foil. Cool and crumble.

3. In a small bowl, beat together the evaporated milk and eggs. Add to potatoes, and then add cinnamon, nutmeg, and vanilla. Mix thoroughly and pour into pie shell. Top with pecans.

4. Bake at 350 degrees for 40-45 minutes or until pie is nearly set.

serves 8
Prep time: 30 minutes
Bake time: 40-45 minutes

Easy Skillet Stuffing
A simple homemade skillet stuffing using cornbread and rice

1/2 cup crumbled day-old corn bread
1/2 cup cooked rice
2 hard-boiled eggs, peeled and chopped
1/2 cup chicken broth
1/4 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1 teaspoon parsley
1/4 teaspoon poultry seasoning
salt and pepper, to taste

Directions:
1. Combine bread, rice, eggs, and broth. Set aside.

2. In a skillet, saute the celery and onion in the butter until tender.

3. Add the bread mixture and seasonings. Mix well and cook over medium until golden.

Makes 2 servings 

Simple Stuffing
A quick and easy homemade poultry stuffing or baked dressing

1 loaf of bread*
4 tablespoons chopped celery
1 medium onion, diced
2 tablespoons butter
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder, optional
Salt and pepper to taste
3 cups chicken broth
3 eggs, beaten
Raisins, optional

Directions:
1. Toast bread and tear into bite-sized pieces. Combine bread, celery, onion, butter, and seasonings.

2. Bring broth to a boil and then add to bread and celery. Add eggs last and stir well. If using raisins, add them also, stirring to mix. Put into casserole dish** and bake 1 hour at 350 degrees.

serves 8
Prep time: 20 minutes
Bake time 60 minutes

*Homemade bread that is at least a day old works best!
**Or, stuff into your turkey before baking!

Notes: This is a simple dressing recipe that can be stuffed into a turkey or just baked in a casserole as a side dish. I also like to make this recipe when we have extra day-old bread that needs used. This is a quick and easy side dish and goes well with roasted poultry, soups, or stews. My rating: 10/10

Pumpkin Roll Dessert
A spicy pumpkin cake rolled with sweetened cream cheese and nuts inside

Cake ingredients:
3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup flour

Filling ingredients:
2 tablespoons butter
8 ounces cream cheese
3/4 teaspoon vanilla
1 cup powdered sugar

1/3 cup nuts, optional

Directions:
1. Mix all cake ingredients. Lay wax paper on a 15 x 10-inch jelly roll pan. Grease and flour wax paper; pour batter into pan and bake at 375 degrees for 15-20 minutes.

2. Lay a clean dish towel on a flat surface with 1/3 cup powdered sugar sprinkled on it. Put baked cake upside down on towel. Take waxed paper off. Roll cake up with the towel, starting at the widest edge. Allow to cool.

3. Mix filling ingredients. Unroll cake and spread the filling and nuts inside. Roll back up (without the towel, of course!) and refrigerate. Slice into slices to serve.

Serves 12

To freeze pumpkin roll for later use, wrap roll in waxed paper and close with masking tape. Then wrap with foil.

Notes: This recipe was passed to me from my friend Sheri, who makes delicious pumpkin rolls! Joshua loves this when I make it, as the spicy pumpkin cake is "swirled" with a sweet cream cheese layer. I usually make two and freeze one for later. This is a delicious fancy-looking pumpkin dessert! My rating: 10/10

Comments

Jaclynn's picture

I still haven't made the

I still haven't made the pumpkin dinner rolls but I think I might just have to for Thanksgiving.
I decided I want to have pecan pie for dessert. Those recipes sound very tempting!

Tammy's picture

Thanks, Jaclynn!

I hope you like the rolls, if you make them :)

Pecan pie is good... but soooo sweet!! :)

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