Boundless Thanksgiving | Recipes, Tips, & Decor

Boundless Family Thanksgiving

Recipes

Tips & Decor

Cranberry Freeze

This is a light and very refreshing side that can be served with dinner or as a INGREDIENTS: 1 - 14oz can sweetened condensed milk 1/4 C. lemon juice 1 - 20oz can crushed pineapple, drained 1 - 16oz can whole cranberry sauce 8 oz whipped cream/cool whip DIRECTIONS: Combine sweetened condensed milk and lemon juice Add rest of ingredients Spread in a 13x9 glass dish Freeze This frozen treat makes you feel less full - really!!

dessert.

Submitted by Nancy Grimes

go l

Simple seasonal decoration of some assorted pumpkins and ourds, a few leaves for color, and little white lights that make anything festive.

Submitted by Nancy Grimes

INGREDIENTS:

4 cups cubed butternut squash 2 cups peeled carrots (cut into chun 1 large sweet potato, peeled & cut in 1 medium onion, chopped 2 teaspoons minced garlic 1 teaspoon grated fresh ginger 2 teaspoons turmeric powder 1 teaspoon garam masala 1 teaspoon mild curry powder 1/4 teaspoon cayenne pepper 1 teaspoon sea salt 3 1/2 cups low sodium chicken or ve 1 14 oz. can full fat coconut milk 1 tablespoon coconut oil, (for stovet

Turmeric Veggie Soup

ks) nto chunks, (about 2 cups)

DIRECTIONS: FOR THE INSTANT POT Combine all ingredients in the Instant Pot and stir well. Lock lid and for cook on Manual setting for 20 minutes. When cycle is complete, allow for slow release or do quick release of pressure.

Puree soup with an immersion blender and serve.

FOR THE SLOW COOKER Combine all ingredients in the Slow Cooker and stir well. Cook on High 3-4 hours or Low 6-8 hours. Puree soup with an immersion blender and serve.

egetable broth

top directions only)

Submitted by Andrea Pereira

FOR THE STOVETOP In a large dutch oven or soup pot, heat the coconut oil over medium high heat. Add squash, carrots, sweet potato, and onion, cooking 4-5 minutes.

Add garlic, ginger, and spices. Cook and stir for an additional 1-2 minutes. Add broth and bring to a boil. Reduce heat and simmer 15-20 minutes, until veggies are soft. Remove from heat.

Puree soup using an immersion blender. Stir in coconut milk and season with salt and pepper to taste.

INGREDIENTS: (1) 15 oz. can pumpkin puree 4 eggs 1 cup canola oil (or vegetable oil) 2/3 cup water 3 cups sugar 3 1/2 cups flour 1/4 tsp. ginger 2 tsp. baking soda 1 1/2 tsp salt 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves (3) 7x3 loaf pans (foil disposable pans work great) Submitted by Amber Meier

Pum

DIRECTIONS: Preheat oven to 3 In a large bowl, m blended.In a sepa mixture into pum ly in the 3 prepare or until a toothpic wire racks to cool

mpkin Bread

375 degrees, grease and flour all 3 loaf pans. mix pumpkin, eggs, oil, water and sugar until well arate bowl wisk remaining ingredients.Stir flour mpkin puree mixture until well blended.Pour evened pans (about 2/3 full).Bake approx. 50 minutes ck inserted in middle comes out clean. Transfer to l. **This recipe makes (3) 7x3 loafs.

Gratin Dauphinois with Sweet Potato and Pink Turnips

INGREDIENTS: DIRECTIONS: 2 garlic cloves, peeled and halved Rub a 12 x 8.5Unsalted butter, for the baking dish clove. Butter th 1 cup (240 ml) whole milk Slice the halves 1 cup (240 ml) heavy cream dish; set aside.

Preheat the oven Twig of thyme In a pot, heat the 1 pound 9 oz (700 g) Yukon gold potatoes, peeled and lic halves and the sliced finely with a mandoline heat. Cover and le 1 large sweet potato, peeled and sliced garlic and thyme, a finely with a mandoline Tightly arrange the 5 to 6 small pink turnips, peeled and sliced alternating between finely with a mandoline to and 1 of turnip. Re 6 sage leaves, chopped finely Add the sage and the Sea salt and pepper tables–the milk shoul Pinch of nutmeg pepper and sprinkle w 1 oz (30 g) finely grated ComtÊ cheese Bake the gratin for 50 golden color. Serve war Submitted by Robyn Dettmer

*Note: This recipe is one of my favorites but https://www.latartinegourmande.com/2010

-inch baking dish with 2 halves of one garlic he dish generously. of garlic and place them at the bottom of the

n to 400 F. milk and heavy cream with the remaining garthyme. Bring to a simmer and then stop the et infuse for 30 minutes. Strain, discarding the and reheat. e slices of vegetables at the bottom of the dish, n 1 layer of slices of potatoes, 1 of sweet potaepeat until you run out of ingredients. en pour the milk/cream batter over the vegeld cover the vegetables. Season with salt and with the nutmeg. Top with the grated cheese. minutes to 1 hour, or until the top had a nice rm as a side dish.

t not my own! I originally found on Design Sponge and it’s now available online here: 0/11/19/gratin-dauphinois-sage-in-the-kitchen-with-design-sponge

Submitted by Alayna Puckett

Super Easy Crescent Roll Brea

INGREDIENTS: One stick salted butter 3 cans of crescent rolls (regular sized) Optional: Any other seasoning of your cho (garlic and parmesan or cinnamon sugar)

DIRECTIONS:Preheat oven to 350 Melt one stick of melted butter in bundt p Put them in the bundt pan length wise and utes. Make sure middle is done before tur

ad ***If you are not a cook but have been tasked with bringing a side to Thanksgiving this is the recipe for you!

oice to go on top of bread after finished baking.

pan (can use less if desired) Divide 3 cans of crescent rolls into 6 pieces (but keep them rolled up) d coat in melted butter. You will have to squeeze them a bit to get them to fit. Bake for 22-25 minrning out onto plate. Optional-feel free to add some seasonings or herbs if you're feeling fancy!

Cra INGREDIENTS:

M Saltine Crackers - 1 1/2 Sleeve M 2 Sticks Unsalted Butter Ba 1 Cup Brown Sugar Re 1 Bag of Chocolate Chips crac Chopped Pecans (Optional) Sme Sprin Place Break a Pro tip:Be dressed and have the kitchen clean when guests arrive. You

ack

DIRECTIONS:

Line a baking sheet with a single layer of Saltine crackers Melt the butter in the microwave Mix in the brown sugar and pour over crackers ake at 350 for 20 minutes emove from oven and pour Chocolate Chips over ckers ear chocolate with a spatula nkle chopped pecans over chocolate in Fridge until solidified apart into “Toffee� pieces and serve can still be cooking but you and the venue should be ready

Submitted by Kim Esson

Golden Beet & Go INGREDIENTS:

SALAD: 1 1/2 pounds (about 4) medium Chioggia, or golden, or a mix), t and washed well Olive oil Kosher salt and freshly ground 6 cups wild or baby arugula 1/3 cup toasted pistachios 4 ounces fresh goat cheese

VINAIGRETTE: 1/4 cup champagne or white w 1/2 teaspoon Dijon mustard 1 small shallot, minced Kosher salt and freshly ground 1/3 cup olive oil Submitted by Rachael Wahlgreen

oat Cheese Salad

m beets (red, tops removed

d black pepper

wine vinegar

d black pepper

DIRECTIONS:

• Preheat the oven to 400°F. • Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup).

Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil.

• Bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes (for small beets start checking after 40 minutes; large beets may need even longer than 70 minutes).

• To make the vinaigrette, in a bowl, whisk together the vinegar, mustard, shallot, and a pinch each of salt and pepper. Let sit for 15 minutes, then whisk in the olive oil in a slow and steady stream; set aside.

• When the beets are ready, carefully remove the foil and let them sit until cool enough to handle. Peel and the beets. Cut them into wedges, place them in a bowl, and drizzle them with a little vinaigrette. Season with a little salt and pepper.

• Add the greens to a shallow serving bowl. Drizzle with a little vinaigrette and toss to coat. Top with the beets, pistachios and cheese. Serve.

INGREDIENTS: 1 lb. of Jimmy Dean Hot SausageSAUSAGE 1 lb. of grated Sharp Cheddar Cheese 2 Cups of biscuit mix DIRECTIONS: Mix cheese and biscuit mix in a large bowl. Add sausage, kneading all ingredie really get in there and squish it all together until it is one giant well mixed bal dividual balls (about the size of a ping pong ball). Bake on an ungreased bakin 10 minutes). Cool on plate with paper towels to absorb grease.

SAUSAG

These freeze really well, too - just reheat as needed.

Submitted by Wanza Madrid

GE BALLS

ents together with your hands. You have to ll. Break off smaller pieces and roll into inng sheet at 400° until brown (approximately

Pecan INGREDIENTS: Base: 1 (18.25-oz.) pkg. yellow cake mix w/ pudding in mix 1/2 cup margarine or butter, softened 1 egg Filling: 1 (14-oz.) can sweetened condensed milk 1 teaspoon vanilla 1 egg 1 (6-oz.) pkg. chocolate-coated toffee bits 1 cup chopped pecans Submitted by Jessica Groen

Bars

DIRECTIONS: Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, margarine and 1 egg; mix well with pastry blender or fork. Press mixture in bottom of greased pan. Bake at 350°F. for 7 minutes.

Meanwhile, in medium bowl, combine condensed milk, vanilla and 1 egg; mix well. Stir in toffee bits and pecans.

Remove pan from oven. Pour filling evenly over warm base. Return to oven; bake an additional 22 to 30 minutes or until filling is set. Cool 1 hour or until completely cooled. Cut into bars.

Store in refrigerator.

Baked Chicken Win

INGREDIENTS: Vegetable oil 2 lbs. chicken wings 2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon black pepper Hot Sauce: 1 bottle Louisiana Hot Sauce 1 stick butter DIRECTIONS: Preheat oven to 450 degrees. Line large baking sheet with foil. Set a wire rack insi it with oil. Thoroughly dry wings with paper towel. In large bowl whisk baking pow chicken to bowl and mix evenly. Space chicken on rack. Bake 20 minutes; flip and b and bake until skin is golden brown and crisp (12-15 minutes). Serve in hot sauce

Submitted by Mary Russell

ngs

ide; and coat both sides of wder, salt and pepper. Add bake 15 minutes. Flip again e.

Cornbread Sausage Stuffing INGREDIENTS: 1 - 1/2 pan prepared cornbread, cut into cubes 1 - 1/2 loaf sourdough bread, cut into cubes Few tablespoons butter 1 small onion, chopped 2-3 stalks celery, chopped Handful dried cranberries (approx 1/2 cup) 1 lbs ground sausage (I normally use breakfast sausage) Fresh herbs to taste (I normally use thyme, sage and parsley) Good quality chicken stock

Submitted by Emily House

Directions: Preheat oven dish aside.

Toss equal am pepper, and t cubes out ov hard, similar tally cooked sausage is fu cranberries a en stock and dry your brea Put stuffing m

n to 350. Butter or spray casserole dish w/ non-stick spray, let casserole

mount cornbread and sourdough bread cubes with a little olive oil, salt & toast in the oven for approx 20 min at 350. You can also leave the bread ver night to make them ‘stale’. Basically you want the bread to be a little to croutons. Brown sausage in a hot large pot. Once browned, but not tothrough, add onion and celery then saute for another 3-5 min until the ully cooked and the veggies have softened . Add 1-2 tablespoon butter, and herbs. Saute for a min or so. Add toasted/stale bread cubes and chickd toss everything together. The amount of chicken stock depends on how ad is and how moist you like your stuffing! I typically use around 2 1/2 cups mixture in the prepared casserole dish and bake for around 30-40 min

INGREDIENTS:

DIRECTIONS:

3 cups Self Rising Flour 3 Tablespoons Sugar 12. oz Beer or Near-Beer of Preference (I like mine a little skunky for this recipe) - At Room Temperature 4 Tablespoons of Butter, melted

Beer Bread

Grease a 9 x 5 loaf shortening (or use a Preheat oven to 35 Combine flour and will be a little thick pan.

Bake for 50-60 min comes out clean.

Remove from pan a ter across the top.

Feel free to add oth ey, rosemary, basil, small amount will d flavor kick.

Slice, serve and enj

pan with spray oil, butter, or a silicone loaf pan, like I do).

50ÂşF. sugar. Pout in beer and mix. It k and sticky. Spoon into the loaf

nutes or until a toothpick

and brush or pour melted but-

her flavors as desired like, hon, sage, cheese, or jalapeĂąos. A do to give the bread an extra

joy!

Submitted by Wanza Madrid

INGREDIENTS: 5 cups all-purpose flour, plus more for rolling 3 cups packed light brown sugar 2 tablespoon baking powder 1 1/2 teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1 cup shortening 2 cups cooked and cooled mashed sweet potatoes (see note) 1 cup whipping cream 1/2 cup coarsely chopped pecans (optional)

DIRECTIONS: Preheat oven to 350°F. These can be frozen and even frosted with a maple fros Stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and food processor just till crumbly. Do not over process. Add the sweet potatoes a ened.

Turn out the dough onto a lightly floured surface, divide into 8” x 1” high round on greased baking sheets. (optional-You can do an egg wash on top with more p warm, or cool on a wire rack to room temperature.

Submitted by Cheryl Rogers

SWEET POTATO BISCUITS

Note: To cook sweet potatoes, bake them whole in a 400°F oven on a sheet of aluminum foil to catch the drips. They should be done in about one hour. To get two cups, you’ll need to bake 1 1/2 pounds of sweet potatoes of they can be microwaved as well, easy!

sting. We triple the recipe and we still run out by dinner!! d allspice in a large mixing bowl. Cut in the shortening with a dough cutter or and mix well with a wooden spoon. Add the cream and pecans, just till moist-

ds and cut biscuits into 6 triangle wedges. Place the biscuits one inch apart pecans or sparkling sugar) Bake until golden brown, 25 to 30 minutes. Serve

INGREDIENTS:

Getcha So

1 can Whole Kernel Corn 1 can Cream-Style Corn 1 package corn muffin mix 1 cup sour cream 1 stick of melted butter 1.5 cups of Shredded Cheddar cheese + extra cheese for the top

***Pro Tip If preparing other items in the oven o can use a crockpot, however, it will vary on cook

ome Corn

Submitted by Kenny Wottrich

DIRECTIONS:

Preheat oven to 350 Mix all the ingredients in a large mixing bowl Place all them in a GREASED pan Cook for approx 45 minutes or until golden brown edges then top with EXTRA Cheddar Cheese and return to oven for 5-10 minutes.

or in an office that doesn't have a full oven, you k time so just watch for browning on the edges.

Submitted by Morgan Martinez

Pumpkin Cookies

INGREDIENTS:

2 1/2 cups all-purpose 1 teaspoon baking soda 1 teaspoon baking pow 1 teaspoon ground cinn 1/2 teaspoon ground n 1/2 teaspoon salt 1 1/2 cups granulated s 1/2 cup butter (1 stick) 1 cup LIBBY’S® 100% 1 large egg 2 teaspoons vanilla ext 1 Tablespoon corn star Tub of cream cheese ic

flour a wder namon nutmeg

sugar ), softened Pure Pumpkin

tract rch cing.

DIRECTIONS: Preheat oven to 350° F. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg ,salt and corn starch in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended.

Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Ice with tub of cream cheese icing.

INGRED

2 Tbsp Kos 2 Tbsp Bro 1 tsp Black 1 tsp Garlic 1 tsp Onion 1 tsp Chili 1 tsp Crush 1 rack Bab 12 oz can C 1/4 tsp Liq 1 Cup of yo

Instant Pot Ribs

DIENTS:

DIRECTIONS:

sher Salt own Sugar k Pepper c Powder n Powder Powder hed Red Pepper

by Back Robs Coke or Dr. Pepper quid Smoke our favorite BBQ Sauce

Submitted by Rita Hazen

Combine first 7 ingredients and mix together to make a rub. Set aside. Remove membrane from back side of ribs by loosening at one end with a knife and grabbing with paper towel and pull off.

Apply rub to both sides of ribs and place in a ring inside Instant Pot with Meat facing outwards. Pour soda and Liquid Smoke into center of pot.

Pressure cook on manual high for 35 min. with no warming and allow pressure to release naturally. (Typically takes another 25 min).

Preheat oven to 400.

Transfer ribs to broiler pan and brush with your favorite BBQ sauce. Bake 5-10 min watching to ensure ribs don’t burn.

Pro tip about hosting by Colleen Gay

My pro tip is specifically for first time hosts - I hosted my first Thanksgiving la

dishes I’d be making that day and the serving dish and utensil that would ne

the week before because I only had a few on hand. Saved my family from hav

ast year and was really glad I made a spreadsheet ahead of time listing all

eed to go with it. I had to run out and buy a couple more large serving spoons

ving to scoop mashed potatoes out of the bowl with a dinner fork!

Pro tip about h

Purchase a light cor year over ye stash of Sharpee friends and fami They can be hea the time. They c Make sure the k name and add th you’ll have many every year you c and sometimes f years ago. It’s a w er on this specia on a cold, delica

hosting - Thanksgiving Tablecloth

Submitted by Wanza Madrid

t, solid-color neutral tablecloth that will match your deear. Cream or light tan/brown is good for this. Keep a es on the table throughout Thanksgiving Day. Invite your ily to write what they’re thankful for on the tablecloth. artfelt or silly, or whatever strikes the writer’s fancy at can write more than one if they like - and add drawings. kids do this, too. Don’t forget to ask them to sign their he year they wrote it. Do this every year and pretty soon y years of thankful memories to review right on the table celebrate together. And you’ll reflect on some wonderful funny thoughts from loved ones who may have passed wonderful keepsake of all the time you’ve spent togethal day. Don’t worry, you can wash the tablecloth, just do it ate setting and the Sharpee will stay put for many years.

Hosting Pro-Tips I love incorporating a festive mocktail/cocktail to every celebration. It’s a nice way to greet guests while you’re putting finishing touches on the meal.

Super Pro-tip: give one of your early guests the ‘bartending’ job.

Submitted by Robyn Dettmer

Turkey Cheese Tray

Be creative with this one! Include ingredients you like: Some mild cheddar and colby jack cheeses, Oldani salami, and Flipside Pretzel crackers for the feathers.

Two peppercorns for the eyes, half a pistachio shell for the beak, a folded fourth of a piece of salami for the waddle, and toothpicks for the legs.

GOBBLE TILL YOU WOBBLE

Submitted by Melissa Rusk

Lemon Gingersnap Pie DIRECTIONS: INGREDIENTS: Approx 3/4 cup graham crackers, crushed Approx 3/4 cup gingersnap cookies, crushed 6 tablespoons butter, melted 2 14 oz cans sweetened condensed milk 3 egg yokes 3/4 - 1 cup FRESH lemon juice, I normally use 3-4 lemons (I love lemon tho!)

Zest of 1 lemon (optional but adds nice flavor and makes it pretty) Toppings (optional) More lemon zest, fresh whipped cream, candied ginger

Preheat oven to 350 and sp aside Combine the graham crack cessor and pulse until crus the mixture has a consisten Press mixture into the pie d slightly browned and set Meanwhile, whisk the swee zest and lemon juice in a bo Pour lemon filling into the min or until the pie is only S mostly set) Let pie cool at room temp t overnight Decorate with fr died ginger if you’re feeling

pray a pie dish with non-stick spray. Set

kers and gingersnap cookies in a food proshed. Slowly add the melted butter until ncy of wet sand dish and bake crust for 8-10 min or until

etened condensed milk, egg yokes, lemon owl until totally combined e pie crust and bake in the oven for 10-15 SLIGHTLY jiggly in the center (should be

then chill in the fridge for a few hours or resh whipped cream, lemon zest and cang extra fancy!

Submitted by Emily House

Submitted by Laurie Stephens