Wednesday, November 23, 2011

Our Thanksgiving recipes 2011:

Each kids picks something to make each year...sometimes it is a new recipe and other times something new.

Alex made her famous Sweet potato casserole...recipe unknown

Vanilla Pumpkin Pie Recipe

Serves: 8
Prep Time: 10 Minutes
Total Time: 75 Minutes
This pumpkin pie recipe is less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!

1 1/2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs
3/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (9 inch) unbaked pie crust
Preheat oven to 450 degrees F (230 degrees C).

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.

Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.
CALEB'S SECRET CHEESE recipe available

Apple Pie Apples
• 5 Granny Smith apples
• 2 bags caramel melts(melt according to package directions)
• 5 craft sticks (these are included in the caramel melts bag)
• 1 bag white candy melts
• 2 cups brown sugar mixed with 2 tsp cinammon
Insert craft sticks into center of washed/dried apples.
Melt caramels according to package directions in a medium sized bowl in microwave.
Dip apples into caramel—I used a spoon to help evenly coat the apples.
Put apples on a cookie sheet covered with waxed paper that has been sprayed with Pam. Put into freezer for about 3-5 minutes.
While in freezer melt candy melts according to package directions in bowl in microwave.
Remove apples from freezer and coat with melted candy melts using a spoon if needed just as with the caramel.
1. Before candy melts dry on the apples, roll/spoon/sprinkle the apples with the brown sugar/cinammon mixture.
2. Place apples on cookie sheet and refrigerate.
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

JOSEPH:Poppy Seed Cake

Take a Duncan Hines Butter Recipe Golden Cake mix , do not follow the instructions on the box, but add the following ingredients instead:

1/2 cup sugar
3/4 cup vegetable oil
1/4 cup poppy seeds
8 oz. sour cream
4 eggs

Preheat the oven to 350 degrees. and grease bottom and sides of bundt cake pan and sprinkle with sugar. Mix all of the ingredients 3 to 4 minutes. Pour into the bundt pan and run a spatula through the batter prior to putting it into the oven. Bake at 350 for one hour. After cooling, turn the cake upside down on a platter and sprinkle the top with confectioners sugar.

Orange-Cranberry Relish
1 orange- unpeeled, cut into wedges
3 cups fresh cranberries (rinsed)
1 cup sugar

In a food processor, pulse 1/2 of the orange and 1/2 of the cranberries until desired consistency. Transfer to a large mixing bowl.
Pulse the remaining 1/2 orange and 1/2 cranberries. Pulse again until desired consistency. Add to the mixing bowl.
Stir in sugar.
Refrigerate until ready to serve.

2 (10 ounce) cans chunk chicken,
drained 2 (8 ounce) packages cream cheese,
softened 1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Mary and Cecilia made pies and apples with Lizzie also hot chocolate!
Preparation Instructions
Combine the peanut butter and chopped pretzels in a bowl and mix well.

Freeze the peanut butter mixture for at least 30 minutes.

Roll about 1 1/2 tablespoons of the peanut butter mixture into a ball with your hands. You may need to refreeze the balls if the peanut butter softens too much. (This is why crunchy peanut butter is best, to help shape the balls).

Melt the chocolate chips until runny.

Dip the peanut butter balls into the chocolate until fully coated and place on a plate covered with waxed paper. Be careful to not let the balls touch each other before the chocolate has set.

Sprinkle with your favorite decoration if you like.

Refrigerate to allow the chocolate to harden, then serve.
Ingredients1 cup Crunchy Peanut Butter
½ cups Finely Chopped Pretzels
1 cup Milk Chocolate Chips
Shirley Temple:
20 cl ginger ale
3 cl grenadine syrup

Build in a highball glass. Add ginger ale over ice and sprinkle grenadine syrup over it. Garnish with a lemon slice and a cherry.


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