CLOSED FREE $22 Best Thanksgiving Recipe Contest $22: jovida

Well actually I do not cook but my husband makes some of the best pies around. I just like to eat what everyone else cooks. I am supervisor on Thanksgiving.

rsablebomb:
Well actually I do not cook but my husband makes some of the best pies around. I just like to eat what everyone else cooks. I am supervisor on Thanksgiving.

Supervisor huh?? lucky you!!

Savory Roasted Mushroom Puffs

Ingredients:
8 oz. each of Crimini, Shiitake & Button mushrooms, diced
1/2 Cup extra virgin olive oil
1 tsp each dried rosemary, thyme and oregano
1 tsp sea salt
1/2 tsp ground white pepper
16 sheets phyllo dough, thawed
1/2 Cup unsalted butter, melted
4 oz cream cheese, softened

Method
Preheat oven to 350. Grease two 15x19x1" jellyroll pans and set aside. Place diced mushrooms in a large 6-qt mixing bowl. Drizzle with olive oil & mix well. In a small bowl, mix rosemary, thyme, oregano, salt & pepper. Sprinkle over mushrooms and mix well. Divide mushrooms between the two baking pans in a single layer. Bake for 30-45 minutes, stirring every 15 minutes for even browning. When mushrooms are nicely roasted and brown, remove from oven & cool on paper towels to absorb any excess moisture. (This can be done the day before and stored in refrigerator.) Heat oven to 350. Place phyllo sheets under a slightly damp towel, removing one sheet at a time as needed. Layer 4 phyllo sheets, brushing each with melted butter as you go. Cut into 4 strips widthwise. Starting about 1" from bottom of strip, place about 2 Tbsp cooled mushrooms. Top with about 1 tsp cream cheese. Form into a triangle by folding filled corner diagonally across to the opposite edge. Continue to fold triangle onto itself and brush finished triangle with butter. Lay seam side down, at least 1" apart, on ungreased jellyroll pans. Bake for 15-20 minutes or until golden brown. Serve hot or at room temperature.

16 appetizers

Homemade Cornbread Dressing:

1/2 c chopped green onion
1 stick butter, melted
2 cans chicken or beef broth
Chopped celery, amount depends on your taste
4-6 boiled eggs
1/8 to 1/4 cup of sugar
1 to 2 pans of cornbread, freshly baked
Season to taste (suggest season salt, black pepper, oregano or other fresh herbs)

Preheat oven to 350 degrees. Crumble cornbread until it is very fine. Dice eggs. Mix cornbread, eggs, onion, celery, butter, seasoning, and sugar together. Pour into a baking pan (size depends on whether you used 1 or 2 pans of cornbread) and pour broth over the top. Use a fork to lightly stir mix in broth until cornbread mixture is moise. Bake for about 30-40 minutes until top is light golden color. Remove from oven and fluff with fork. Serve warm.

blove:
Homemade Cornbread Dressing:

1/2 c chopped green onion
1 stick butter, melted
2 cans chicken or beef broth
Chopped celery, amount depends on your taste
4-6 boiled eggs
1/8 to 1/4 cup of sugar
1 to 2 pans of cornbread, freshly baked
Season to taste (suggest season salt, black pepper, oregano or other fresh herbs)

Preheat oven to 350 degrees. Crumble cornbread until it is very fine. Dice eggs. Mix cornbread, eggs, onion, celery, butter, seasoning, and sugar together. Pour into a baking pan (size depends on whether you used 1 or 2 pans of cornbread) and pour broth over the top. Use a fork to lightly stir mix in broth until cornbread mixture is moise. Bake for about 30-40 minutes until top is light golden color. Remove from oven and fluff with fork. Serve warm.

Sounds like my grandma's recipe!! yummy!

Brown Butter Sweet Potato


Make this the day before for a no-fuss side dish that adults and kids alike love.


Serving: 12
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes






2 pounds sweet potatoes
3 Tablespoons butter
2 Tablespoons molasses
1 teaspoon salt






1. In a small skillet cook the butter over medium heat until browned.

2. Be careful not to burn the butter.

3. Place the sweet potatoes, browned butter, molasses, and salt in a food processor and process until very smooth.

4. Place in a greased casserole.

5. This dish can be made up to a day ahead of time up to this point.

6. Bake at 350 degrees for 30 minutes or until warmed through and lightly browned on the top.

Upside Down Turkey


If you like juicy white meat, this is the way to go! The skin on the breast will not get brown, but what it lacks in crispy breast skin it makes up for in flavor and juiciness.

Serving: 8
Prep Time: 45 minutes
Cook Time: 200 minutes
Total Time: 245 minutes





1 turkey
salt
pepper
2 cups diced carrot
2 cups diced celery
2 cups chopped onion
2 cups chopped mushrooms
1 to 2 quarts of turkey or chicken broth





1. Rub the turkey inside and out with salt and pepper

2. Make a layer of vegetables in the bottom of a roasting pan just large enough to hold the turkey.

3. Place the turkey breast down on the bed of vegetables. Add 1 cup of turkey or chicken broth to the pan.

4. Roast at 350 degrees for 18 to 20 minutes per pound. Check the pan every half hour and add more broth if it looks dry.

5. Remove the turkey from the pan and leave it breast down on a warm platter. Cover the turkey with foil and a towel while you deal with the pan drippings.

6. Add another cup or so of broth to the roasting pan and put it over heat on top of the stove. Stir with a wooden spoon to release all the brown goodies on the bottom. Pour the juices off into a bowl and allow the fat to rise, then skim it off. At this point you can strain the juices and make gravy as you usually do, or puree some of the roasted vegetables and add them to the gravy.

7. After the turkey has rested for at least 30 minutes, turn it breast up. Carve and serve. The breast meat and legs will be very juicy and tender.

Longwood Gardens Chocolate Bourbon Pecan Pie


This truly delicious dessert is perfect for the holidays, or anytime!

Serving: 8
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes





5 ounces semi-sweet chocolate (bar form)
1/2 cup sugar
1 tablespoon Bourbon (optional or to taste)
1 10-inch pie shell, par-baked
1 1/2 cups chopped pecans
1 1/2 cups light corn syrup
3 large eggs
6 ounces unsalted butter




1. In a small sauce pan, over low heat, melt the butter. Add chocolate and stir until melted.

2. In a medium bowl, combine eggs, sugar, and corn syrup. Slowly stir in chocolate mixture. Stir until throughly combined. Stir in the bourbon.

3. Place chopped pecans in the par-baked 10" pie shell. Pour chocolate mixture over nuts to fill the shell. Gently stir to combine. Bake at 325°F until filling sets, approximately 20-30 minutes.

Being in the South, this has always been a favorite of mine for the holidays or anytime.

Pecan Pie



INGREDIENTS

1 recipe Baked Pie Shell
1 3/4 cup(s) (7 ounces) pecan halves
3/4 cup(s) dark corn syrup
1/2 cup(s) (packed) brown sugar
4 tablespoon(s) butter or margarine, melted
1 teaspoon(s) vanilla extract
3 large eggs
DIRECTIONSPrepare Baked Pie Shell as recipe directs, but reduce baking time without pie weights to 10 to 12 minutes. Cool on wire rack.
Preheat oven to 350 degrees F. Prepare Pecan Filling: Coarsely chop 1 cup pecans. In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, and eggs until blended. Stir in chopped pecans and remaining pecan halves.
Pour pecan filling into cooled pie shell. Bake 45 to 50 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 1 hour for easier slicing.

Happy Thanksgiving to all.

ohh I love Pecan Pie webdeb

Sweet Potato Pie

This sweet potato pie is really easy and quick to do and everybody LOVES it !

INGREDIENTS

2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust

(alt. you could add some vanilla if you prefer.)




DIRECTIONS

- Preheat oven to 400 degrees F (200 degrees C).
- In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
- Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
- Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes.
- Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

Enjoy !!



jajja2

Winter Gumbo for Thanksgiving

Ingredients:
1 cup okra (sliced 1/2 inch)
1 cup vidalia onion, diced
1 diced green pepper
3 stalks celery, diced into 1/4 inch slices
1/4 cup olive oil
3 tablespoons all-purpose flour
3 vine ripened tomatoes, diced
1 15 oz can of diced tomatoes
2 14 oz cans of chicken broth
4 Tablespoons Emeril's Essence
1 teaspoon garlic powder
1/2 teaspoon kosher salt
2 teaspoons tabasco2 Tablespoons diced jalapeno peppers (jarred, no seeds)
Method
Heat olive oil in the bottom of a large sauce pan on medium high. Sweat the onions, bell pepper, and celery until tender. Add salt, flour and garlic powder. Mix thoroughly until smooth and there are no lumps in the pan. Add chicken broth and canned tomatoes. Bring to a soft boil. Add okra, tomatoes, and jalapeno to the mixture. Add Emeril's essence and tabasco to taste. Lower the heat to low and simmer for two or more hours.


Number of servings: 10

I am getting hungry!!

DUH....I didn't realize there was a pecan pie recipe posted just before mine (and it sounds better than mine too... bourbon makes everything better ) so here's another recipe I like to make for the holidays:

Cranberry Jello Salad Recipes


Ingredients:
1 1/2 cup boiling water
1 large pkg (8oz size) cranberry gelatin
1 1/2 cup cold water
1/2 teaspoon cinnamon
1 medium size apple, chopped
1 cup whole berry cranberry sauce
1 package (8oz) softened cream cheese

Directions:

Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Reserve remaining 1 cup gelatin at room temperature.

Stir apple and cranberry sauce into thickened gelatin. Spoon in to 6-cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).

Stir reserved 1 cups gelatin gradually into cream cheese in small bowl with wire whisk until smooth. Put over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.