Wednesday, November 17, 2010

Thanksgiving Recipes

Hooray - Thanksgiving is almost here! A time of reflection for all of our blessings and a time to spend together with family making wonderful memories.

We get together with my husband's family on this day and although I don't make the turkey, I enjoy making some of the side dishes.  I love to try new recipes and this year will be no different! I plan to take old favorites and try a different twist on them.  So, here are the dishes I will be making this year:

Cranberry-Apple Cider Sauce
  • 3  cups  apple cider
  • 12  ounces  fresh cranberries (about 2 cups)
  • 1  cup  packed light brown sugar
  • 1/2  teaspoon  cinnamon
  • 1/2  teaspoon  allspice
  • Pinch of salt
  • 1  medium Golden Delicious apple, peeled, cored, cut into 1/4-inch dice


1. In a large saucepan, bring cider to a boil and cook until reduced to 1 cup, about 40 minutes.
2. Combine reduced cider, cranberries, sugar, spices, salt and apple in a medium saucepan. Cook over low heat, stirring until sugar has dissolved. Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10 to 12 minutes. (Sauce will thicken more when cool.)
Recipe and photo courtesy of

Florence Mama’s Candied Yams
3 lb. sweet potatoes, peeled and sliced crosswise in 1⁄4-inch-thick rounds
1 cup (2 sticks) unsalted butter
1 cup light brown sugar, packed
3 cinnamon sticks
1⁄2 tsp. ground nutmeg
1 tsp. kosher salt
1 orange, thinly sliced into rounds

Preheat oven to 350 degrees F. In an ungreased 2-quart baking dish place sweet potato slices, overlapping slightly and covering the dish. In a saucepan, melt butter over low heat. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until sugar is dissolved, then add the orange slices. Pour the mixture over the potatoes, covering the entire surface.
Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Remove foil and bake 20 to 25 minutes more or until top is golden brown. Let stand 15 minutes before serving.
Makes 8 to 10 servings + leftovers.
*Recipe courtesy of Tyler Florence. Photo courtesy of

Maple-Nut Tart

Your Favorite Pie Crust 

2 large eggs
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1 cup pure maple syrup
1 1/2 cups pecan pieces
1 1/2 cups walnut pieces

Preheat oven to 350 F. On lightly floured piece of wax paper or parchment paper, roll dough into 12-inch circle. Carefully fit into 9-inch removable-bottom tart pan, gently lowering dough into bottom and sides of pan without stretching. Roll rolling pin over edge of tart pan to cut off excess dough; set tart shell aside.

In medium bowl, whisk together eggs, sugar and salt; whisk in maple syrup. Add nuts, and mix filling to combine. Place tart pan on rimmed baking sheet, and pour in filling. Bake tart until filling is set and crust is slightly golden, 55 to 60 minutes. Cool completely in pan. Remove tart from pan before serving.

Recipe courtesy of Everyday Food

Pumpkin Spice Roll recipe


3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup  flour
1-1/2 tsp. pumpkin pie spice
1 tsp.  Baking Powder
1/4 tsp. salt
3   eggs
1 cup granulated sugar
3/4 cup  canned pumpkin
1 cup chopped Walnuts
4 oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping


HEAT oven to 375°F.
GREASE 15x10x1-inch pan; line with waxed paper. Grease and flour waxed paper. Sprinkle clean towel with 1/4 cup powdered sugar.
MIX flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
BAKE 15 min. or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until well blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Recipe courtesy of

Linked up at: It's So Very Cheri Party Time
Tuesdays at the Table


  1. They all look good!
    I like the idea of oranges paired with the sweet potatoes. May have to try that this year.

  2. Yummy, you are making me hungry! I hope I get to enjoy some of these!

  3. Hi Mrs. Nollen!!!

    Thank you for coming by Green Gardening Girl. I know what you mean about wanting to live on a farm. We only have one acre, but we would love to have more!!!

    Keep Praying!!

    Jessica and family

    P.S. I am the oldest daughter. :)

  4. Oh, thanks for sharing! I am totally going to make the pumpkin spice roll. :)

  5. All of your recipes look like winners!

  6. Thanksgiving foods are my favorite:) cCome link up with Crock Pot Wednesdays. There's a giveaway going on.

  7. The pumpkin roll looks super yummy!

    BTW, I awarded you the Versatile Blogger Award:



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