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Our Thanksgiving recipes for you all in one place

25 Nov

These were a delicious after school snack on Friday and breakfast on Saturday.

Happy Monday! For many of us, myself included, this is a short week. I am thankful for the short week as it was such a busy weekend.

I’ve been doing a lot of baking these past few days and digging up some older recipes on my blog. Each time I’ve made something, I’ve made a mental note to repost some of these older recipes, so today I’ve decided to post them all in one place.

The Peanut Butter Pumpkin Chocolate Chip muffins shown here were first posted in 2015, and I made them on Friday afternoon. It had been a long time since I was able to make something for the kids after school, but I had some time on Friday between getting home from one job and heading out to the other. Everyone would be home before me, so I left them with a note that said 1) Yes, these are for you. 2) Yes, you can eat them now. 3) Peanut Butter Pumpkin Chocolate Chip. 4) Yes, they are gluten and dairy-free. 5) Two each. That answered all the questions I knew they’d come in asking me if I were there. They made a great after school snack for them and breakfast in the morning on what would be a busy Saturday with people going in all directions.

Last week, our office had a Friendsgiving, and I decided to make a dessert that I like to make every year, crustless Pumpkin Pie Cupcakes. You serve them with a dollop of whipped cream on top and it’s just like having a little taste of pumpkin pie, minus the crust. I have made these gluten and dairy-free in the past, and I will do that again this week for Thanksgiving. We use a Reddi-Whip dairy-free whipped cream on top. I first posted this recipe in 2012.

These have been a family favorite for years. They can be made jumbo-sized as I did here, or slightly smaller.

Yesterday, my daughter hosted a Friendsgiving at our house. It was a perfect-sized group, not too big or too small, and everyone brought something, which made it manageable for her to host. We made a turkey breast using the Instant Pot, which was phenomenal and cooked in about 40 minutes. In addition, I opted to contribute a gluten and dairy-free option so that our other daughter could have dessert too, even though we had so many others coming. It was not her event, but I knew she’d want to partake in the dessert course. My husband loves these Pilgrim Pies and has been asking for them for a few weeks, so that’s why I chose to make them. I used my Pampered Chef medium scoop to make them but I could have used my small scoop to make even more of them if I wanted to. These have been a favorite for years, and last year my oldest even made a batch to bring back to school with her for all her dorm friends at the end of the Thanksgiving weekend.

One of our favorite Thanksgiving traditions involves this next recipe for Pumpkin Cranberry Bread.  It was a recipe given to me by my mother, and I know that she makes it too. I will start baking up batches of this today and bake several over the next few days. Each batch makes two loaves or one loaf plus three mini loaves. Sometimes I will swap in chocolate chips instead of cranberries for some of the loaves since not everyone loves cranberries. On Thanksgiving morning we slice this up, butter it and grill it for breakfast. When the kids were very small we would line them all up in our bed, pillows propped up behind them and breakfast trays in their laps. They’d eat their bread, drink out of their sippy cups, and watch the Macy’s parade. I have a favorite photo of them doing just that, our littlest one propped up in the middle of the two older ones, and I think of it every time I make this bread.  Now, some sleep through the parade, or we record it to watch later, but we always have the bread. This year we will be at our school’s football game as our youngest is in the marching band and they will be performing. No matter what we do on Thanksgiving morning though, there will always be bread.

The final recipe I will share with you today is also a tradition for our family. It comes from my mother inlaw Marylou and we’ve been making it ever since I had it at her house many years ago. Marylou’s Sweet Potato Casserole is my kind of recipe. It’s got butter and sugar and vanilla and brown sugar. It’s got a root vegetable in there too, so maybe it’s good for you? It doesn’t matter, because it’s Thanksgiving and we eat this just once a year. I am excited to bake this on Wednesday night, but even more excited to eat in on Thursday afternoon. You can make this with nuts or without. In the past, I’ve done both versions, but this year since we have a smaller crowd, most of whom do not like nuts, I will just do one version and skip the nuts.

I hope you all have a blessed Thanksgiving and enjoy some time to relax and reflect. The weeks ahead will again be busy, but it’s the time we get to spend together as well as the special family traditions we’ve established over the years and look forward to every year,  that makes it all worth it in the end.

-Jen

Got leftovers? Make a Turkey Pot Pie!

24 Nov

ORIGINALLY POSTED NOVEMBER 26, 2011:

One of the best things about having leftovers from Thanksgiving is being able to enjoy the feast for days to come. Although we do not have Thanksgiving at home, the recipe I am posting today is one of my favorite ways to use leftover turkey, so I thought I’d post it here for you, in case you  get tired of turkey sandwiches.

Turkey Pot Pie

INGREDIENTS

1pkg. (ten oz.) frozen peas and carrots (or whatever veggies you like in your pot pies)

1/4 cup butter or margarine

1/4 cup all purpose flour

1/4 tsp. pepper

1 can College Inn Chicken Broth

2/3 cup milk

2 1/2 to 3 cups cut up cooked turkey (or chicken)

Pastry for two 9″ crust pie

DIRECTIONS

Rinse frozen peas and carrots under running cold water to separate. Drain.

Heat margarine in 2 quart saucepan over low heat until melted.

Stir in flour and pepper.

Cook, stirring constantly, until mixture is bubbly; remove from heat.

Stir in broth and milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in turkey and vegetables.

Pour turkey into pastry lined dish, flute the top crust.

Bake at 425 degrees until golden brown, about 35 minutes.

Pumpkin Palooza…My grand finale: Here’s to friends and pumpkin pie cupcakes

22 Nov

I’m thankful for being able to stay connected to friends from “way back when” who are both near and far.

ORIGINALLY POSTED NOVEMBER 16, 2012

I went to a high school outside of my hometown, with kids from all over my state and a neighboring state. Therefore, I met people there I would not normally have had a chance to meet, had I attended my local high school. Upon graduation we all went our separate ways, but we always tried to keep in touch.

At first we kept in touch by letters and the occasional phone call, but today with technology the way it is, we keep in touch by email and things like Facebook as well.

We’ve attended and/or been in each others weddings, we’ve visited each other when new babies were born, and gotten together when one or another of us were in town, visiting from wherever we had now settled, and even bumped into each other at the occasional swim lesson or scouting events. Each year though, at Thanksgiving, we try to get together to share a meal, whether it’s breakfast or dinner, just to catch up before another year goes by.

The photo here is last year’s picture after our Friday after Thanksgiving breakfast. We have another one scheduled for this year. Pictured here are high school friends Lia, Jenn, Nicole and I. We missed Bethany that year but she’ll be there this year!

A delicious treat!

My friend Nicole is in the fushia sweater, and today’s recipe was posted on Facebook by her, a couple of weeks back. I printed it right away but I only just got the chance to make it this week. She wrote that she’d made these pumpkin cupcakes by Baker Chick for all of the teachers at her school where she is the school librarian. I bet they loved them! I know I did! They got thumbs up from almost everyone here at our house, and I thought they were even better the second day; just like a slice of pumpkin pie in a cupcake wrapper!

The recipe states that these cupcakes puff up when cooked and then shrink back down, which is exactly what they did. Baker Chick also says that the fact that they shrink down is great because it gives you the perfect place to squirt some whipped cream, and she was right about that as well.

This was an easy recipe and didn’t take too long. I found my cook time to be slightly longer than the 20 minutes stated, but I just kept checking them every 2-3 minutes til they were done.

I hope you get a chance to try these out this week! Thanks to Nicole for sharing, I’ll see you soon! Thanks to Baker Chick for a great recipe!

Two bowls, simple ingredients.

PUMPKIN CUPCAKES
INGREDIENTS

2/3 cup all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

1 15-oz can pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup half and half

 

Cupcakes puff up when they’re first cooked….

DIRECTIONS

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, lightly coat them with cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.

Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)

Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)

Chill cupcakes before serving. Top with lightly sweetened whipped cream.

…..and shrink down when cooled.

Makes 12

Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread

21 Nov

Done….

Originally posted on November 14, 2011

The recipe I’m sharing today is one of my favorite Thanksgiving recipes. Each year this is what we have for breakfast on Thanksgiving morning, and we grill it, which is superb! The kids all watch the Macy’s Thanksgiving Parade while they eat their grilled bread. I also usually make mini loaves of this to give the individual teachers as a gift, as well as two loaves to put in the faculty rooms at the kids’ school and my husband’s school as a thank you to everyone. Last year I think I tripled the recipe, if I remember correctly and had to mix it in a huge stock pot. Not sure what my plan of attack will be this year, but I have already stocked up on my cranberries and my pumpkin!

Enjoy!

PUMPKIN CRANBERRY BREAD

INGREDIENTS

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries

DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). You can either use two large loaf pans or 3 mini loaf pans.

Beat together pumpkin, sugar, water, eggs and oil.

Sift in remaining ingredients except cranberries. Mix just until smooth.

Gently fold in cranberries.

Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes for large loaves, less time (40-50 minutes) for smaller loaves or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.(When I make two loaves for us I often save one to eat and keep one to freeze to eat at a later date.)

Pumpkin Palooza Recipe of the Day: Pilgrim Pies

20 Nov

Pumpkin flavored whoopie pies!

ORIGINALLY POSTED ON NOVEMBER 18, 2011

Last year, around Thanksgiving, a friend passed along to me a recipe for Pilgrim Pies, otherwise known as pumpkin flavored whoopie pies. My husband loves whoopie pies and he was laid up in a cast last year at this time, so as a special treat I made these for him and some of his friends who came to visit the night before Thanksgiving. They all gave them a thumbs up, so here is the recipe for you. Thanks to reader Jen B. who told me that this recipe actually originated from “Family Fun,” which is one of my all-time favorite magazines.

Ingredients for the Pumpkin “Cookies”

2 eggs

2 c of light brown sugar

1 c oil

1 tsp vanilla extract

1 (15 oz) can of pumpkin

3 c flour

1 T pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Ingredients for filling:

4 ounces of cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

4 – 5 c of confectioners’ sugar

DIRECTIONS:

Heat overn to 350 degrees.

Beat the eggs, brown sugar, oil and vanilla in a mixing bowl until smooth.

Stir in the pumpkin.

In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda and salt.

Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.Drop a heaping tablespoon (I use my Pampered Chef medium sized scooper for jumbo cookies, small scooper for smaller sized cookies) onto an ungreased baking sheet.

Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.

To make the frosting, beat together the cream cheese, butter and vanilla in a bowl until light and fluffy.

Mix in the confectioners’ cugar a half cup at a time, until the frosting is spreadable.

There is usually extra frosting.

Finally, assemble the pies.

Fun Friday: Baked Pumpkin Pie Oatmeal from Budget Bytes

23 Nov
This has been a delicious treat all week long!

This has been a delicious treat all week long!

ORIGINALLY POSTED 10-30-15

Going Orange for No Kid Hungry today? We are!

In honor of the big day, I thought I’d share a brand new recipe with you that we tried earlier this week and enjoyed very much.

Over the weekend we celebrated our daughter’s 16th birthday, and at the gathering my cousin Val handed me a couple of recipes she thought we’d enjoy. One of them was today’s recipe from Budget Bytes for their Baked Pumpkin Pie Oatmeal.

Oftentimes when I look at a recipe for consideration, the title tells it all, and this recipe was one of those times. I knew that we loved baked oatmeal, and I knew that we loved pumpkin pie. I knew that we would love this recipe. I had plenty of each of the ingredients on hand, in fact, when I saw that a basic recipe makes an 8×8 dish, I decided to double it for our family, so I did, and I used a 9×13 dish instead.

Photo's a little blurry, but I doubled this recipe so we'd have plenty to last the week.

I doubled this recipe so we’d have plenty to last the week.

I chose to make this recipe for Monday’s after school snack, knowing that Tuesday and Wednesday are my typing days which means I don’t have a ton of time to eat or cook anything. I eat at my desk usually, typing in between bites and when the kids come home from school, they’re on their own for finding food to satisfy their ravenous hunger. This would last me through both days and provide hungry kids with a choice for something to eat if they wanted it for after school or for breakfast one morning.

Everyone loved this recipe, it was tasty, it was filling and it was easy. I saw that it recommended whipped cream or maple syrup as well as milk or nuts. We went the maple syrup and whipped cream route and loved it. My oldest daughter even thought that caramel would be good on top, and I’m sure it would be, but I nixed that idea this time around, just because it would negate any of the healthy aspects of it.

I also used homemade Pumpkin Pie Spice because apparently I’ve been out of that in my cupboard for quite some time. I know this because when I opened up my cupboard, not only was there none there, but there was a note taped to the inside of the door-most likely from last fall- for a recipe from allrecipes.com for Homemade Pumpkin Pie Spice. I doubled that recipe and it was exactly enough for what I needed to double this oatmeal recipe.

Pumpkin Palooza Recipe of the Day: Pumpkin Swirl Brownies

22 Nov

This new recipe got all thumbs up this weekend!

ORIGINALLY POSTED NOVEMBER 13, 2011

This weekend I tried a new recipe that came across my virtual “desk” last week. The recipe was from Babble’s Family Kitchen blog that I follow on Facebook. The recipe, for Pumpkin Swirl Brownies, reminded me of a recipe my college roommate used to make for Peanut Butter Swirl Brownies, and it’s made basically the same way except using pumpkin instead of peanut butter.

I must say, I am not the neatest dessert-cutter. All my squares are all different sizes, but really they’re all going to the same place, right? These Pumpkin Swirl Brownies were really, really delicious! The recipe was very easy. Try it and see what you think! Here it is, as I found it on Babble last week. Apparently, the person who posted it had seen it on several other blogs as well.

INGREDIENTS

1/2 cup butter
6 oz (6 squares) semisweet or bittersweet chocolate, chopped (or 1 cup chocolate chips)  I used the chocolate chips.
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
1 Tbsp vanilla
1 1/4 cups solid-pack pumpkin  (I used one 15 oz can of Libby’s canned pumpkin.)
1/4 cup canola oil
1 tsp cinnamon
1/4 tsp nutmeg (It says Nutmeg is optional, but I did use it.)

DIRECTIONS

1) Preheat oven to 350 degrees and butter an 8×8-inch or 9×9-inch baking pan. (I used 11×7 but would use 9×13 next time. They were super-thick.)

2) In a small saucepan, melt the butter and chocolate over medium-low heat, stirring until smooth.

3) In a medium bowl, whisk together flour, baking powder and salt; set aside.

4) In a large bowl, beat the sugar, eggs and vanilla for a few minutes, until fluffy; beat in the flour just until combined.

5) Divide the batter between two medium bowls (about 1 and 1/2 cups of batter per bowl) and stir the chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon and nutmeg into the other bowl.

6) Transfer half of chocolate batter to prepared pan, smooth the top and gently spread with half the pumpkin batter.

Here’s how it looks when you drop the large spoonfuls of batter on top of the two layers, before you swirl.

7) Drop large spoonfuls of chocolate and pumpkin batter on top, then gently swirl the two batters with the tip of a knife (just a table knife, so you don’t scrape the bottom of the pan with a sharp tip) to create a marbled effect.

And here’s how it looks after you do the marbling effect with your butter knife.

8) Bake for 40-45 minutes, until just set. Cool in the pan on a wire rack. Makes 16 brownies.