Wishing everyone a happy and safe holiday season!
I will be back in 2017!
Everyone says to never try a new recipe on a holiday or for a party, well, this was a new recipe that I made for the first time on Thanksgiving! I had plenty of taste testers that day! These carrots were loved by everyone, even the non carrot lovers of the group enjoyed this! I will be keeping this on my holiday menu! I made this on the stove top while the turkey was resting.
INGREDIENTS
10 carrots (or I bought two bags of colored carrots already prepped)
4 Tablespoons butter, divided
1/2 teaspoon salt
1/3 cup pure maple syrup
2 Tablespoons brown sugar
Fresh cracked pepper to taste
DIRECTIONS
Wash and slice carrots into sticks. Heat skillet over medium high heat, add two tablespoons of butter and sauté carrots until they start to just get soft about ten minutes or so (depending on the size of your carrots). Turn the skillet down to medium heat. Add salt, syrup, butter and brown sugar cook uncovered until tender to the bite and the sauce has thickened. (About ten more minutes) Add black pepper to taste.
Serve warm.
Enjoy!
I made this super simple appetizer for Thanksgiving. It’s a nice twist on your usual cheese ball. Three ingredients, how easy is that?! This is super festive with the Craisins and pistachios. I did not have much left over by the time dinner was ready, so I would say it was pretty good!
INGREDIENTS
1 small roll of goat cheese at room temperature
1/4 cup of chopped pistachios
1/4 cup chopped Craisins
Your favorite crackers for serving
DIRECTIONS
Mix your chopped pistachios and Craisins on a plate and simply roll the goat cheese in the mixture coating all of the cheese roll. Keep refrigerated until ready to serve. Serve with your favorite crackers.
Enjoy!
I first had this pie over our daughter Amanda’s house. Amanda’s significant other, Steve, is the cook at their house and he made this absolutely delicious pie. This is a pie his family makes on their holidays and I can see why! This is a two layer, no bake cream cheese pumpkin pie! What’s not to love about that?!I have already requested Steve bring this for our Christmas celebration!
INGREDIENTS
4 ounces Philadelphia cream cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
8 ounces Cool Whip whipped topping
1 prepared deep dish graham cracker crust
1 cup cold milk
1 can (15 ounce) pure pumpkin (Libby’s)
2 packages(4 serving size)vanilla flavored instant pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
DIRECTIONS
Mix cream cheese, milk, sugar in a large bowl with a wire whisk until smooth. Gently stir in 3/4 of the whipped topping (saving the rest for the top). Spread the cream cheese layer on the bottom of the prepared crust. Pour the milk into a large bowl, add the pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread the pumpkin mixture over the cream cheese layer .
Refrigerate for 4 hours or until set. Garnish with the remaining Cool Whip if desired. Store leftover pie in the fridge.
Enjoy!
This recipe comes from Kraft
It’s amazing how fast we go from Thanksgiving to Christmas! There never seems to be enough time for everything. This week I am sharing with you some new recipes that I made for Thanksgiving. This particular recipe is a twist on a family favorite. When I was young I spent a lot of time with my grandmother, Anne Andrusyk. She was amazing at baking and cooking, but one of the most loved things she made that everyone fought over was her cinnamon rolls made with her left over pie dough. Although my grandmother is no longer with us her recipes live on and this is one that even my own kids can’t get enough of. So I took her basic idea and made it with a little twist. When Amanda took one bite I knew I would be making these over and over again! We all loved this version as well!
INGREDIENTS
Left over pie dough or store pie dough ( I used store bought pie dough, one box two rolls of dough found in the refrigerator section of the grocery store)
2 Tablespoons all purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
2 Tablespoon butter, melted
DIRECTIONS
Preheat the oven to 350 degrees. On a floured surface, place the pie dough and roll into a rectangle (about 1/4 inch thick). Combine the cinnamon and sugar in a small bowl and set aside. Brush your pie dough with the melted butter, sprinkle half of your cinnamon sugar evenly over the buttered dough. Roll the dough jelly roll style and slice into 1/2 inch pinwheels. Place the pinwheels in a round pie plate. Bake for 20 minutes or until dough is cooked through and lightly golden brown. Can be served warm or at room temperature.
Enjoy!
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