spinoff to kris' thread of thanksgiving food

Since everyone was naming there fave foods......

does anyone make any special dishes for thanksgiving and want to share your recipes ????

I am making a pumpkin trifle, thanks to Paula Dean!

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html

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Posted by GiannisWifey

I will attempt a spinach and artichoke dip this year!!!!!!!!

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i love spinach artichoke dip

Why don't you try doing some roast chicken!! Take a whole chicken and season it with soy sauce, all spice, chicken seasoning, pimento, garlic, thyme, onions, escallions, black pepper, salt and sweet pepper.
Rub it all together and bake it for 1 hour.
About half an hour into baking it, use the same bowl that you used to season the chicken in and add some ketchup, a bit more soy sauce and some brown sugar, and take it and coat the chicken with it.

And voila, roast chicken!!

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Posted by GiannisWifey

I will attempt a spinach and artichoke dip this year!!!!!!!!

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Ooooohhhh I have to send you the recipe......FM'ing now

My spinach artichoke dip is a staple at every family function now. I'm not allowed to attend a party/holiday at FIL's without making it I am also making stuffed mushrooms for Thanksgiving this year

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Posted by Lsorrent

My spinach artichoke dip is a staple at every family function now. I'm not allowed to attend a party/holiday at FIL's without making it I am also making stuffed mushrooms for Thanksgiving this year

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i will invite you over to make it for my family lol

Broccoli Casserole

2 packages frozen chopped broccoli
1 small Velveeta cheese
1 sleeve Ritz Crackers
1 stick butter

Cook broccoli as directed on package. Drain. Cube Velveeta cheese and add it to broccoli. Add 1/2 stick of butter.Let melt.
Crush sleeve of Ritz crackers in a plastic bag. Melt 1/2 stick of butter in a small bowl, then add crushed crackers. Mix until lightly moistened with butter. Put broccoli in casserole dish. Top with crackers. Bake 350 degrees, uncovered for 30 minutes.
Enjoy!

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Posted by meganbrandon

Broccoli Casserole

2 packages frozen chopped broccoli
1 small Velveeta cheese
1 sleeve Ritz Crackers
1 stick butter

Cook broccoli as directed on package. Drain. Cube Velveeta cheese and add it to broccoli. Add 1/2 stick of butter.Let melt.
Crush sleeve of Ritz crackers in a plastic bag. Melt 1/2 stick of butter in a small bowl, then add crushed crackers. Mix until lightly moistened with butter. Put broccoli in casserole dish. Top with crackers. Bake 350 degrees, uncovered for 30 minutes.
Enjoy!

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that sounds delish

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Posted by Lsorrent

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Posted by GiannisWifey

I will attempt a spinach and artichoke dip this year!!!!!!!!

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Ooooohhhh I have to send you the recipe......FM'ing now

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can i have it too Laura!!! TIA!

You know girls.................I REALLY don't like to give away my recipes................but since I love you all:

Spinach Artichoke Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz frozen spinach
6 oz canned artichoke hearts -- without oil
4 ounces romano and/or parmigiano cheese
8 ounces italian shredded 3 Cheese blend or shredded mozzarella
8 ounces philadelphia Chive & Onion Cream Cheese
3 egg whites
1 clove garlic clove

Mix romano and parmesan cheese and garlic in a food processor. Add egg whites,
cream cheese, spinach and artichokes. Mix until well blended. Put in a oven-safe dish. Fold in
mozzarella. Bake at 375 for 20-25 minutes or until cheese starts to brown.. Serve with tortilla chips,
bread, crackers, or fresh veggies.

Since FH and I are vegetarians, I usually break out my veggie pot pie for Thanksgiving...I also put it in the 2010 Shower cookbook Since it's free of any fake meats/tofu, it's not alarming to non-vegetarians, LOL.

And I'll be making green bean casserole and stuffed mushrooms this year. Those are pretty basic, though I'll add the stuffed mushroom recipe too at the bottom.

Incredible This-will-become-your-favorite Veggie Pot Pie

2 frozen pie shells, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zucchini, mushrooms, or just about anything.
1 package frozen spinach
grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic, cumin, tarragon makes it savory, whatever you like.

Directions:

Thaw pie shells and try real hard to take one out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in microwave or oven till about 3/4 cooked. To make sauce, heat broth in large saucepan, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add milk and use veggie buillon cubes if you wish, for a thicker consistency/more flavor. Add the cooked veggies to the mixture and coat them with sauce.

Meanwhile, layer half of the cheese on the bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can with the other shell. Bake at 400 for about 45 minutes, (until crust is brown).

Makes: 3-4 servings for hungry adults, Preparation time: 15 minutes, Cooking time: 45 minutes


Mouth-Watering Stuffed Mushrooms

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2.Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3.When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4.Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

I'm HUNGRY now!!!!

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Posted by Lsorrent

You know girls.................I REALLY don't like to give away my recipes................but since I love you all:

Spinach Artichoke Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz frozen spinach
6 oz canned artichoke hearts -- without oil
4 ounces romano and/or parmigiano cheese
8 ounces italian shredded 3 Cheese blend or shredded mozzarella
8 ounces philadelphia Chive & Onion Cream Cheese
3 egg whites
1 clove garlic clove

Mix romano and parmesan cheese and garlic in a food processor. Add egg whites,
cream cheese, spinach and artichokes. Mix until well blended. Put in a oven-safe dish. Fold in
mozzarella. Bake at 375 for 20-25 minutes or until cheese starts to brown.. Serve with tortilla chips,
bread, crackers, or fresh veggies.

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YAY !!!!!

Thank you laura !!!!!!!!!!! you are the besttt

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Posted by FutureMrsSoltan

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Posted by meganbrandon

Broccoli Casserole

2 packages frozen chopped broccoli
1 small Velveeta cheese
1 sleeve Ritz Crackers
1 stick butter

Cook broccoli as directed on package. Drain. Cube Velveeta cheese and add it to broccoli. Add 1/2 stick of butter.Let melt.
Crush sleeve of Ritz crackers in a plastic bag. Melt 1/2 stick of butter in a small bowl, then add crushed crackers. Mix until lightly moistened with butter. Put broccoli in casserole dish. Top with crackers. Bake 350 degrees, uncovered for 30 minutes.
Enjoy!

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that sounds delish

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yeah, my favorite!!! sooo cheesy!

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Posted by Lsorrent

You know girls.................I REALLY don't like to give away my recipes................but since I love you all:

Spinach Artichoke Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz frozen spinach
6 oz canned artichoke hearts -- without oil
4 ounces romano and/or parmigiano cheese
8 ounces italian shredded 3 Cheese blend or shredded mozzarella
8 ounces philadelphia Chive & Onion Cream Cheese
3 egg whites
1 clove garlic clove

Mix romano and parmesan cheese and garlic in a food processor. Add egg whites,
cream cheese, spinach and artichokes. Mix until well blended. Put in a oven-safe dish. Fold in
mozzarella. Bake at 375 for 20-25 minutes or until cheese starts to brown.. Serve with tortilla chips,
bread, crackers, or fresh veggies.

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mmmh... mine is very different, but i'm gonna have to try yours!!

White Chocolate Raspberry Cheesecake, made it for the first time last Christmas and ever since then people have been asking me to make it for every occasion. Got the recipe from Kraft Foods.


12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares BAKER'S White Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/4 cup red raspberry preserves

HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.