Share your Thanksgiving Recipes

[BarbaraJean]

What are some thing you generally make for Thanksgiving? Have a family recipe that is a traditional Thanksgiving dish?

Share them here!

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[BarbaraJean]

I'll start us out. Here is a recipe I'm going to make for the housewarming party I'm hosting today. I'm going to bake it in a 13 x 9 x 2 pan and am going to leave off the candies. I'll let you know how it turns out. If it's good I'll make it for Thanksgiving dinner as well.

Ooey Gooey Pumpkin Cakes

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping
Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
Special Equipment: 10 (5-inch) removable bottom tart pans

Directions
Preheat oven to 350 degrees F.

Cake:
Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.

Filling:
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.

Serve with fresh whipped cream and candy topping.

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[Ariella]

no thanksgiving day here in Australia so i don't have any recipes to share but I'm looking forward to reading them sounds like an interesting recipe barb! how did they go today?

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"It is never too late to be what you might have been" - George Elliot

Rejoice in the Lord, always. Again, I say - rejoice!

[BarbaraJean]

The pumpkin dessert was great!

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[Ariella]

yay glad it went well!

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"It is never too late to be what you might have been" - George Elliot

Rejoice in the Lord, always. Again, I say - rejoice!

[EMLGrandma]

I thought this looked SO good!!

Pumpkin Streusel Cheesecake Bars



Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

Prep Time: 45 min
Total Time: 3 hours 0 min
Makes: 24 bars






(56)


Cookie Base
1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2cup crushed gingersnap cookies
1/2cup finely chopped pecans
1/2cup cold butter or margarine

Filling
2packages (8 oz each) cream cheese, softened
1cup sugar1cup canned pumpkin (not pumpkin pie mix)
2tablespoons Gold Medal® all-purpose flour
1tablespoon pumpkin pie spice
2tablespoons whipping cream
2eggs

Toppings
1/3cup chocolate topping
1/3cup caramel topping

1.Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2.Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3.Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.4.Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.High Altitude (3500-6500 ft): Bake 40 to 45 minutes.



SuccessA food processor can be used for even easier preparation. Place cookie base ingredients in processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press remaining cookie base mixture in pan. Place filling ingredients in processor bowl; pulse until well blended. Continue recipe as directed.SuccessTo drizzle the toppings easily, place each topping in a small food-storage plastic bag, snip off a small corner of each bag and squeeze to drizzle toppings over bars.


Nutrition Information:
1 Bar: Calories 280 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 200mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet

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More of you, dear Lord,

and less of me...

[Ariella]

wow it does! are you going to try making it deb?

__________________

"It is never too late to be what you might have been" - George Elliot

Rejoice in the Lord, always. Again, I say - rejoice!

[BarbaraJean]

I will be making these for Thanksgiving this year:

Quick Crescent Pecan Pie Bars





Crust
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
Filling
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla
1 egg, beaten
Heat oven to 350 degrees F. High Altitude (3500-6500 ft): No change.
If using crescent rolls: Unroll dough; separate dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal.
If using dough sheet: Unroll dough; cut into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press over bottom and 1/2 inch up sides to form crust.
Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store at room temperature.

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[BarbaraJean]

tamlis started a thread for pumpkin recipes. I'm posting the link here since pumpkin recipes are great for Thanksgiving.

Pumpkin Recipes

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[BarbaraJean]

Oh, I just remembered something that is neat to make at Thanksgiving - fresh butter! This is a fantastic idea to do with the kiddies.

Give everybody a large baby food jar (or other small jar) filled about 1/3 full of cold heavy (whipping) cream. Shake it until it turns into butter. The serve it with dinner. There's nothing like fresh butter on a hot roll.

You could also add some Splenda and cinnamon for cinnamon butter.

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[tamlis]

I wonder if you could make pumpkin butter the same way by using canned pumpkin. Have you ever tried that Barb? The other recipes sound so good. I might have to try some of those too

[tamlis]

Ive never tried this but it sounded good

PUMPKIN BUTTER 4 c. cooked pumpkin, mashed
1 (2 oz.) pkg. powdered pectin
4 1/2 c. sugar
1 tbsp. pumpkin pie spice
1/2 tsp. unsalted butter
Place pumpkin in Dutch oven or heavy kettle. Stir in pectin. Place over high heat and bring to boil, stirring constantly. Stir in sugar, spice and butter. Continue stirring and bring to full rolling boil. Boil hard exactly four minutes. Remove from heat. Stir five minutes. Ladle into half-pint, sterilized jars, leaving 1/4-inch head space. Adjust caps to manufacturer's directions. Process 10 minutes in boiling water bath. After cooking, check seals.

[BarbaraJean]

Originally Posted by tamlis

I wonder if you could make pumpkin butter the same way by using canned pumpkin. Have you ever tried that Barb? The other recipes sound so good. I might have to try some of those too

I was thinking that to make pumpkin butter you would need to do something more than what I described above. Probably not a task for the kiddos.

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