Family favorites
I have given you some holiday appetizers, desserts and day after recipes but here are my tried and true recipes that I go to each year! I always add or rotate recipes but this will give you some more great ideas.
Citrus Dry Brine
http://momcanyoumake.com/2014/11/citrus-dry-brine-for-turkey/
Sausage Apple Stuffing
http://momcanyoumake.com/2014/11/sausage-and-apple-stuffing/
Mashed Potatoes
http://momcanyoumake.com/2014/11/mashed-potatoes/
Cranberry Sauce
http://momcanyoumake.com/2014/11/cranberry-sauce/
Turkey Gravy
http://momcanyoumake.com/2014/11/easy-turkey-
Caramel Apple Pie
http://momcanyoumake.com/2014/02/welcome-to-mom-can-you-make/
Enjoy!
I can’t believe it is that time of year again! Those holidays sneak up every year! With that being said it’s also time for appetizers, small Thanksgiving options and tips and tricks to just name a few things!
I made these appetizers for a small dinner party and we all loved them! Super easy to make and you can mix the tomato part of the recipe in advance to save some time later. I put these in my family favorite as these will be appearing on my table over the holidays this year. Thank you Taste of Home Magazine for another great recipe!
INGREDIENTS
1/4 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 plum tomatoes, seeded and finely chopped
1/2 cup finely chopped sweet onion
2 Tablespoons fresh basil, minced
1 carton (8 ounces) spreadable chive and onion cream cheese
24 slices French bread (1/4 inch thick)
2 cups (8 ounces) fresh mozzarella cheese
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl whisk together the olive oil, lemon juice, salt, pepper and garlic powder until blended. Stir in tomatoes, onion and minced basil. Spread a thin layer of cream cheese over each bread slice and place bread slices on a greased baking sheet. Top with tomato mixture and sprinkle with shredded fresh mozzarella cheese. Bake 7-8 minutes until cheese is melted. Serve warm.
Enjoy!
This is a Taste of Home recipe that I recently reviewed. We really enjoyed this recipe. It would be great with a cup of coffee in the morning or as a dessert in the evening with a scoop of ice cream! This apple cake is sweet, but not over the top sweet. The added cinnamon sugar on the top makes a wonderful crust! Such a simple tasty recipe, go ahead and give it a try!!
INGREDIENTS
3/4 cup of sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 medium Granny Smith apple, peeled and chopped
1/2 cup chopped walnuts
TOPPING
1 1/2 Tablespoons sugar mixed with 1 teaspoon cinnamon
DIRECTIONS
Preheat oven to 375 degrees. In a bowl combine sugar, flour, baking powder and salt. Add eggs and vanilla mixing well. Stir in the apples and walnuts. Spread into a 9 inch pie plate and sprinkle with the cinnamon sugar mixture.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Best served warm.
Enjoy!
Food Network…need I say more? We all know their recipes are tried and true. This recipe is no different and absolutely delicious! My entire family loves this. It was so different, so full of flavor, sweet, savory and a little salty with the added pinch of salt at the end. I highly recommend using a disposable pan to bake these in. I used a baking pan covered in foil and well…not a good outcome at the end. I would have spent three days trying to clean the sauce off of this pan so the pan is no more. To sacrifice one pan for those tasty ribs was okay with me!!!
NOTE: The original recipe calls for them to be grilled, but I baked them in the oven. For grilling recipes check the recipe out at Food Network.
INGREDIENTS
1/2 cup of hoisin sauce
1/4 cup of soy sauce
3 Tablespoons dark brown sugar
2 Tablespoons of honey, plus extra to finish
1 Tablespoon five spice powder
1 teaspoon granulated garlic
1 teaspoon grated fresh ginger
2 racks of spare ribs (St. Louis style) sliced individually into single ribs
Sprinkle of salt at the end of cooking
DIRECTIONS
Mix together the hoisin sauce, soy sauce, brown sugar, honey, five spice powder, garlic and ginger. Take out 1/2 cup of sauce to use while cooking. Place the rest of the sauce in a Ziploc bag and add your sliced ribs. Refrigerate at least three hours, but overnight is best.
Preheat oven to 300 degrees. Place the ribs on cooling rack and then into a large baking sheet (disposable is best). Discard marinade. Cover the ribs and bake for two hours. Remove the tin foil and baste with the reserved marinade. Bake for ten minutes turn ribs and baste ribs, and continue turning and basting one or two more times until all of the marinade is used.and the total cooking time at this point is 2 1/2 hours. At the 2 1/2 time, drizzle the ribs with honey being sure to coat all of the ribs and sprinkle lightly with salt. Turn the oven to broil and let the ribs broil without burning. Your oven door should be left open during the broil time and watch closely as the honey can burn easily at this point. This should only take just a couple of minutes. Remove from oven and serve warm.
Enjoy!
Because we don’t have a Panda Express locally when I want that great flavor I need to make it myself! I have seen many copy cat versions of the chow mein but I have to say this one is by far the best I have tried. It cooks in about 15 minutes!! You can certainly add some shredded cooked rotisserie chicken but I kept it as is! This would be a great warm dish to feed the kids as they are in and out at various activities!!
INGREDIENTS
2 packages of dry Yakisoba noodles cooked in the microwave (WITHOUT THE SPICE PACKETS) and drained
3 Tablepoons of oil
8 ounces of pre-packaged coleslaw mix
1 1/2 Tablspoons low sodium soy sauce
1 Tablespoon oyster sauce
DIRECTIONS
Put the oil in a pan on medium high heat. When the oil is hot, add the slaw mix and let it cook until it is slightly caramelized stirring a few times. This only takes about ten minutes. Add your cooked noodles, mixing well. Add the soy sauce and oyster sauce and mix again coating everything with the sauce. Remove from heat and serve warm.
Enjoy!
This recipe was adapted from www.dinnerthendessert.com
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