12 minute read
Thanksgiving Recipes
Chili Verde
Submitted by Christine Burke Honeycutt
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Ingredients:
1 ½ lbs. boneless beef chuck
1 ½ lbs. boneless lean pork
3 tbs olive oil
1 medium green bell pepper (seeded and coarsely chopped)
1 lg. clove garlic, minced or mashed
1 (1 lb. 12oz) can tomatoes
1 (1 lb. 12 oz) can stewed tomatoes
1 (7 oz) can of green chilies
1/3 cup chopped parsley (you can use cilantro if you like)
½ tsp sugar
¼ tsp ground cumin
¼ cup lemon juice
¾ cup beef broth
1 tsp salt
Directions:
Brown about ¼ of the meats at a time on all side in heated oil, remove with slotted spoon and reserve in pan drippings. Sauté bell peppers and garlic until soft, add a little more oil if needed. In a large pan (at least 5 quarts), combine tomatoes and their liquids, green chilies, parsley, seasonings, lemon juice and broth, then reduce to a simmer. Add meat and their juices and sautéed vegetables. Cover and simmer for two hours, stirring occasionally. Remove cover simmer for about 45 minutes more until sauce is reduced to desired thickness and meat is very tender. Serve over white rice in bowls or in heated tortillas (burrito style).
Enjoy!
*This recipe turns out wonderfully in a crockpot. I usually cook it in a crockpot on low for about 4-5 hours. The meat is more tender using this method.
Lemon Drizzle Cake (Gluten Free)
Submitted by Annemieke Kreuning-Schaefer
Ingredients:
1 ¾ sticks (200 grams) butter, softened
1 cup (200 grams) fine granulated or golden caster sugar
4 eggs
1 ¾ (175 grams) ground almonds (substitute polenta or wheat-free flour to make this recipe nut-free)
1 cup (250 grams) mashed potato (cooled)
Zest of 3 lemons
2 tsp gluten-free baking powder
For the drizzle:
4 tbsp granulated sugar
Juice of 1 lemon
Directions:
Heat oven to 350F or 180C/fan (electric) or 325F or 160C/gas Butter a deep, 9in (20cm) round cake tin. Beat the sugar and butter together until light and fluffy; then, gradually add the egg, beating after each addition.
Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Pour into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.
Take out onto a wire rack after 10 mins cooling. Mix in the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.
Let the cake cool completely before slicing.
Easy Pecan Pie
Submitted by Lyssa Moreno (DJ Spicy)
Ingredients:
1 cup packed
1/3 brown sugar
1/3 cup butter, melted
¾ cup light corn syrup
½ teaspoon salt
3 eggs
1½ cups pecan halves or pieces
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2-count)
Directions:
Heat oven to 375°F; place cookie sheet in oven to preheat.
In a medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans.
Pour into the frozen crust.
Bake on a preheated cookie sheet for 35 to 45 minutes or until the center is set.
After 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning.
Cool 30 minutes; refrigerate at least 2 hours until chilled before serving.
Cover and refrigerate any remaining pie.
Tips:
For a pretty pie, arrange some pecan halves on the top of the filling in a decorative pattern before it goes into the oven.
Brown sugar needs to be measured by packing or firmly pressing into a dry measuring cup. What you are doing is pressing out any pockets of air that get trapped between the sticky grains of sugar.
Pecan pie is sweet; so if you would like to garnish slices with whipped cream, there is no need to sweeten it. For a deeper caramel flavor, choose dark brown sugar and dark corn syrup for the filling.
One refrigerated Pillsbury™ Pie Crust may be substituted for the frozen Pillsbury™ Deep Dish Pie Crust in this recipe. Prepare refrigerated Pillsbury™ Pie Crust as directed on the box for 1 crust pie. Prepare pecan pie filling and fill pie crust as directed in recipe. DO NOT place it on the cookie sheet. Bake for 28 to 34 minutes or until the center is set. If necessary, cover crust edges during the last 15 to 20 minutes to prevent over-browning.
If you don’t have an electric mixer, a whisk works just as well. Just make sure all your ingredients are wellmixed before adding the pecans.
Dad’s Potato Pancakes Submitted by DJ Jenny from the Block
Submitted by DJ Jenny from the Block
(My dad makes these for breakfast every year the day after Thanksgiving, using leftover mashed potatoes from the Thanksgiving meal.)
Ingredients:
2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ tsp ground black pepper
½ tsp salt
½ cup vegetable oil
Directions:
Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until it reaches batter-like consistency.
Heat vegetable oil in a skillet over medium heat.
Drop 4-inch circles of batter into hot oil.
Cook until golden brown, about 5 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Repeat with remaining batter.
Judy’s Potato Salad
Submitted by Amy Martin
(It’s called Judy’s Potato Salad in memory of my mom who passed, and she gave my kids and me the recipe.)
Ingredients:
4 large potatoes (peeled and diced)
1 ½ cups green onions (chopped)
1 ½ cups celery (chopped)
6 baby pickles (chopped
2 cups of Miracle Whip
Directions:
Cook the potatoes until tender, but not soft enough to smash.
Drain water and set aside to cool until warm.
Put potatoes in a large bowl.
Add all other ingredients in the bowl and stir extra well.
Chill for 2 hours and serve!
Hashbrown Casserole
Submitted by Jaime (aka DJ Lady J)
Ingredients:
1 10.5-oz. can condensed cream of chicken soup
1 1/2 cups sour cream
2 cups shredded cheddar cheese
1 32-oz. package frozen diced hash brown potatoes or Potatoes O’Brien, thawed
2 1/2 cups corn flakes, roughly crushed
4 tbsp. butter, melted
Directions:
Preheat oven to 350F. Butter a 9x13 casserole dish. In a large bowl, mix together the soup and sour cream until combined.
Stir in 1 ½ cups of the shredded cheese and the potatoes into the sour cream mixture. Spoon into the prepared pan and spread into an even layer.
Sprinkle the remaining ½ cup of cheese of the top of the casserole.
In a medium bowl, stir together the corn flakes and melted butter.
Sprinkle the corn flakes on top of the casserole.
Bake in preheated oven for about 50 minutes, or until the casserole is heated through.
Minestrone Style Vegetable Soup
Submitted by Christine Burke Honeycutt
(Here is my version of the minestrone recipe. I add a few extra things and leave out the pasta. This is by no means a strict recipe you must follow. If you like more tomatoes, just add more tomatoes, less beans, use fewer, etc. If you want a truer minestrone, you can add shell noodles to the soup.)
Ingredients:
2 14oz cans chopped tomatoes
2 14oz cans stewed tomatoes (regular or Italian)
2 cans Campbell’s beef broth
8 herb ox beef bouillon cubes (more or less to your taste)
3 small cans, 1 12oz can, or 1-2 cups V-8
1 lb. bacon (chopped, cooked, and drained)
1 onion (any color) sliced
3-4 zucchini sliced
3-4 yellow squash sliced
4 small potatoes
1 lb. carrots sliced (regular or baby)
1 lb. (or so) fresh baby spinach
1 bag frozen whole green beans
3 cans dark kidney beans
1 medium head of celery chopped
½ head of purple cabbage shredded (or 1 bag of pre-cut and shredded cabbage)
1-2 tbsp. Italian seasoning (optional)
Directions:
Combine tomatoes, broth, bouillon, V-8, bacon and kidney beans over medium heat.
Add onions, potatoes, and carrots. Add remaining veggies.
Add water until broth is to your desired taste.
Bring to a boil over medium heat, reduce to low heat, cover and simmer for about 1-2 hours (potatoes will be soft when done).
Check on broth about 45 min to an hour into simmering. If it is too weak, add a bit more bouillon and or V-8. If it is too strong/salty, add more water.
*This recipe also works great in a large crockpot. Just cook on low for 4-6 hours
Sue’s Grandma Oser’s Molasses Crisp Recipe
Submitted by Sue, aka DJ StickyAngel
(This is one of two traditional recipes I learned how to make around the holidays when I was younger.)
Ingredients:
2 ½ cups flour
2 tsps. ground cloves
2 tsps. ginger
2 tsps. cinnamon
¾ cup shortening (lard)
1 cup sugar
1 egg
4 tbsps. molasses
Directions:
In one bowl, sift together flour, ground cloves, ginger, and cinnamon.
In another bowl, combine shortening and cup sugar. (You can substitute shortening with butter).
To the wet ingredients, add the egg and molasses.
Slowly add the flour mixture until it is all combined.
Chill dough for an hour or overnight.
When ready, pre-heat the oven to 350 degrees F. Take out the chilled dough and roll it out. Make it into small balls.
Then dip the doughy balls into regular sugar or a mixture of cinnamon and sugar, and place on a baking pan that is either ungreased or covered with parchment paper. You can leave the dough as is or smash it flat with a bottom of a glass to create a fancy design.
Then, put the cookies into the oven for at least 8-10 minutes, depending on your oven.
After you take out the cookies, let them cool for a few minutes and move them to a baking rack or paper towel to cool. Once cool, enjoy.
The original recipe makes 3 dozen cookies, but you can adjust the ingredients as needed. They are great for sharing at gatherings or to give as gifts for the holidays.
Mom’s Corn Bread Casserole
Submitted by DJ Jenny from the Block
(This is one of my favorite dishes that my mom makes every Thanksgiving. I’m not a huge fan of turkey, but I love the side dishes, and this is something I look forward to all year.)
Ingredients:
1 8oz box Jiffy Cornbread Mix
1 can whole kernel corn, drained
1 can creamed corn
1 cup sour cream
½ cup butter, melted
Directions:
Preheat oven to 350 degrees F.
Spray an 8x8 casserole dish with cooking spray or a thin coating of oil.
Add all ingredients to a large mixing bowl and mix until fully combined.
Pour into the prepared casserole dish and back for 55-60 minutes.
Swiss Chicken Casserole
Submitted by DJ Jenny from the Block
(This is a dish my mom makes all year round with chicken, so while the recipe says chicken, you can also use leftover Thanksgiving turkey!)
Ingredients:
6 boneless skinless chicken breasts
6 slices Swiss cheese
1 can condensed Cream of Chicken soup
1 can Cheddar Cheese soup
1 can Cream of Potato soup (optional)
¼ cup milk
1 8oz package of dry bread stuffing mix
½ cup melted butter
Directions:
Preheat oven to 350 degrees F.
Lightly grease a 9x13 baking dish.
Arrange chicken breasts in the baking dish
Place one slice of Swiss cheese on top of each chicken breast.
Combine soups and milk in a medium bowl and pour over the chicken breasts.
Sprinkle with stuffing mix.
Pour melted butter over top, and cover with foil
Bake for 50 minutes or until chicken reaches 165 degrees F, is no longer pink, and juices run clear.
(You can also do this in a crockpot by placing your chicken in the bottom of your pot, layering with cheese and soup mixture, topping with stuffing mix and melted butter, and cooking on low 6-8 hours.)
Best Ever Carrot Cake
Submitted by Jennifer Manzano
Ingredients:
4 Eggs
¾ cup vegetable oil
½ cup applesauce
2 cups (13.8 oz.) granulated sugar
2 tsp vanilla extract
2 cups (10 oz) all-purpose flour
2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
¼ tsp ground nutmeg ¼
tsp ground ginger 3
cups (12.3) lightly packed finely grated carrots**
1 recipe cream cheese frosting (recipe follows)
2/3 cup chopped pecans
Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
½ cup salted butter, softened
1 tsp vanilla extract
4 cups powdered sugar
Directions:
Preheat the oven to 350 degrees. Line a two 9” round cake pans with aluminum foil, leaving an overhang on two sides. Grease foil and dust with flour, set aside. (This cake can also be made in a 9x13 dish. Just increase the baking time to 40 - 50 minutes until the toothpick inserted in the center comes out clean. You can even half the recipe and bake it in an 8x8 dish).
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large mixing bowl, with an electric mixer, combine vegetable oil, applesauce, eggs, granulated sugar, and vanilla.
Slowly, stir in dry ingredients and mix until well blended.
Stir in grated carrots.
Divide mixture evenly into 2 prepared cake pans. Bake cakes in a preheated oven for 35-39 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool for 5 minutes in cake dishes before removing to a wire rack to cool.
Lift cakes out of the pan with the foil overhang and allow to cool on a wire rack completely before frosting.
Once cool, cut about ¼ off the tops to even them out before frosting. Flip cakes upside down when frosting with the cream cheese frosting.
Sprinkle with chopped pecans. Store cake in an airtight container.
*Recipe originally 2 tsp baking soda. You can reduce it to 1 tsp, and it will come out more leveled. **Grate carrots on a small grate of a grater. This is usually 6 to 7 medium carrots.
Homemade Hot Cocoa
Submitted by Angela Gappa
Ingredients:
½ cup sugar
¼ cup baking cocoa
Dash of salt
1/3 cup hot water
4 cups of milk
¾ tsp vanilla extract
Miniature marshmallows, sweetened whipped cream or cinnamon sticks, optional
Directions:
In a saucepan, combine sugar, cocoa and salt. Add water, bring to boil. Cook and stir for 2 minutes.
Stir in milk, heat to serving temperature (do not boil).
Remove from the heat; stir in vanilla. Whisk until frothy.
If desired, garnish with marshmallows, cream or cinnamon sticks.
