Thanksgiving has always been my favorite holiday, I particularly love the food, and I also love the family time. I have great memories of celebrating Thanksgiving as a kid at my grandparent's who lived out of town. Our whole family would drive in from different cities and all stay under one roof.
I am blessed to have a cousin the exact same age as me, as children it was always exciting seeing each other, and we were very mischievious together. One year, as we were nearing the end of our Thanksgiving stays, we were sad to go home and part to different cities. We decided to secretly hide my cousin in the trunk (we had a suburban) so she could come home with us.
Everything was going according to plan, we were almost on the highway out of town (I might be embellishing that part a bit), when she started laughing. Oops! We were caught, we had to turn around and take her back. Oh, those were good times.
I also have memories of the amazing Thanksgiving meals my grandparents would put together. It was a fancy affair, my grandmother would set the most beautiful Thanksgiving themed table, and everyone would get dressed up. The food was delicious, there was always turkey, cranberry sauce, cornbread dressing, pecan pie, pumpkin pie, and many other dishes.
Here are some of my recipes that would be great for your Thanksgiving meal (full recipes below):
Appetizers: Deviled Eggs, Hot Artichoke Dip, Brushetta, and Spicy Pecans
Side Dishes: Jalapeno Cranberry Sauce, Cornbread Dressing, Sweet Potato Casserole w/toasted marshmallows, Green Bean Casserole, Roasted Brussel Sprouts
Desserts: Pecan Pie, Pumpkin Pie in Graham Cracker Crust
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Nean's Deviled Eggs
Corrine "Nean" worked for my mom's family for like a 100 years. Think of the book The Help, but she was treated much nicer. She was the most amazing cook. She would cook dinner for my mom's family almost everyday. She loved to bake anything from cakes to cookies to pies. Everything she made was fabulous. According to my mom, this is how she made deviled eggs. She didn't really use a recipe, so this is just an estimation.
I could go on and on about Nean, I'll do it soon in another blog post.
Also, I must mention the paprika is just for looks, my mom said Nean would only use it when she wanted to be fancy.
6 eggs
1/4 cup Miracle Whip (YES MIRACLE WHIP!, my mom is from the South!)
1 T. sweet pickle relish
1/8 teaspoon salt
Freshly ground black pepper
paprika, for garnish
Place the eggs in a small pot, and cover with cold water. Place on the stove and bring to a boil. Turn the heat down to simmer for 12 minutes. Remove from heat, and run under cold water for a few minutes.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
Mash the yolks into a fine crumble using a fork. Add the miracle whip, relish, salt, and pepper.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
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Hot Artichoke Dip
This is a very addictive recipe my sister makes all the time. Watch out, I can eat the entire dish myself.
1 can artichoke hearts, drained and chopped
3/4 C. Mayo
1/2 C. shredded parmesan cheese, optional
dash worcestershire sauce
dash of lemon juice
1/4 t. garlic powder, or freshly minced garlic
salt and pepper to taste
Preheat oven to 350 degrees. Mix all of the above ingredients, and put into a 9 inch round or square baking dish. Sprinkle top with a handful more of grated parmesan, or a sprinkle of paprika. If you are leaving out the parmesan altogether, sprinkle the top with bread crumbs. Bake for 30 minutes, serve hot with assorted crackers.
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Brushetta
This is one of my all time favorite recipes.
1 small loaf French bread, sliced into 1 inch slices
olive oil
4 large roma tomatoes, chopped
2-3 T. fresh basil, chopped
1 clove garlic, minced
1 T. balsamic vinegar
1 t. olive oil
1/4 t. freshly cracked black pepper
1/4 t. salt
Preheat the oven to 400 degrees. Brush the French bread slices with olive oil. Place on a baking sheet.
Place the bread in the oven until toasted, about 10 minutes, keep an eye.
In a large bowl mix together the tomatoes, basil, garlic, balsamic vinegar, olive oil, pepper,and salt. Let rest for at least 15 minutes to allow the flavors to develop. Spoon over toasted slices of French bread.
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Spicy Pecans
1 egg white
3/4 t. salt
2 T. sugar
1 t. worcestershire sauce
1 t. paprika
1/2 t. cayenne
3 C. pecan halves
2 T. butter or margarine, melted and cooled
Preheat oven to 325 degrees.
Whip egg white with a whisk until it is foamy. Add the salt, sugar, worcestershire sauce, paprika, cayenne, and mix together. Toss the pecans in the egg white spice mixture until completely coated.
Place pecans on a baking sheet covered in parchment paper in a single layer. Bake for 30 minutes, stirring every 10 minutes.
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Cranberry Jalapeno Sauce
This is a great alternative to your standard cranberry sauce. It is so good on sandwiches too!
2 fresh jalapenos
1 (12 oz.) bag fresh cranberries, rinsed
1 C. sugar
1 C. water
Mince the jalapeno. For mild heat, discard the seeds, for medium heat leave the seeds in. Place the jalapenos, cranberries, sugar, and water in a small sauce pan, and put on the stove over medium high heat. Bring to a boil, and stir to dissolve the sugar. Lower the heat and simmer, uncovered for 10-15 minutes.
Remove from the heat, and cool to room temperature, store in the refrigerator until ready to serve. Can also be served warmed if desired.
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Cornbread Dressing
This was a Thanksgiving staple at my grandparents house, I can't imagine having Thanksgiving without it.
1 cup chopped celery
1 cup chopped onion
1/4 cup (1/2 stick)stick margarine, fleishmans unsalted or earth balance
1 pan golden corn bread, recipe below
2 C. vegetable broth such as Imagine Brand
1 egg, beaten
1 pan golden corn bread, recipe below
2 C. vegetable broth such as Imagine Brand
1 egg, beaten
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper
Preheat oven to 350° F. In medium fry pan, melt the margarine, saute celery and onion until tender, about 5 minutes.
In large bowl, combine celery mixture with corn bread, broth, egg, poultry seasoning, salt and pepper. Toss lightly until bread is completely moistened. Place in well-greased or sprayed 1-1/2 quart casserole or 8-inch square baking dish. Cover with aluminum foil.Bake 30 minutes. Remove cover and continue baking 15 to 20 minutes longer or until golden on top
Golden Corn Bread- from the side of Aunt Jemima Brand Cornmeal Package, this is the recipe I always make
1 C. cornmeal
1 C. all purpose flour
2-4 T. sugar, depending on how sweet you like it
4 t. baking powder
1/2 t. salt
1 C. soy milk, I use plain unsweetened
1 egg
1/4 C. vegetable oil
Preheat oven to 425 degrees. Spray an 8 inch square baking dish with non stick spray.
Whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, egg, and oil. Mix until combined. Pour into the baking dish. Bake for 20-23 minutes, until done.
1/2 t. salt
1 C. soy milk, I use plain unsweetened
1 egg
1/4 C. vegetable oil
Preheat oven to 425 degrees. Spray an 8 inch square baking dish with non stick spray.
Whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, egg, and oil. Mix until combined. Pour into the baking dish. Bake for 20-23 minutes, until done.
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Sweet Potato Casserole
5 sweet potatoes, peeled and sliced
1/4 C. margarine
1/2 C. packed brown sugar
3 T. orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows
Preheat oven to 350 degrees.
Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.
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Green Bean Casserole
Green bean casserole is a classic American recipe, and it is usually made with canned condensed mushroom soup, which isn't kosher. Here is the kosher parve version I created. Feel free to substitute the canned green beans with fresh steamed green beans.
3 T. margarine
1/2 small onion, finely chopped
8 ounces white mushrooms, sliced
1 1/2 T. flour
1 C. soymilk, unsweetened and unflavored, can also use non dairy creamer
1/2 t. garlic powder
1 pinch salt (more to taste)
1 pinch pepper
2 (14 1/2 ounce) cans French style green beans, drained or 1 1/2 lbs. fresh green beans steamed
1 C. French-fried onions
Melt margarine over medium heat. add onion and sauté until translucent. Add mushrooms and sauté until soft. Stir in flour. Cook for a few minutes, stirring constantly. Add the soy milk or non dairy creamer little by little, letting the flour-mushroom mixture absorb it. You should now have what looks similar to a creamy mushroom soup.
Remove from heat and mix in garlic, salt, pepper, and green beans (be sure and taste it to check the seasoning, you want it to be tasty). Place green beans in a greased 8 inch square baking dish. Pour over the mushroom mixture. Mix to combine a little bit. Top with French fried onions. Bake at 350 uncovered for 30 minutes, watch to make sure the onions on top don’t burn
8 ounces white mushrooms, sliced
1 1/2 T. flour
1 C. soymilk, unsweetened and unflavored, can also use non dairy creamer
1/2 t. garlic powder
1 pinch salt (more to taste)
1 pinch pepper
2 (14 1/2 ounce) cans French style green beans, drained or 1 1/2 lbs. fresh green beans steamed
1 C. French-fried onions
Melt margarine over medium heat. add onion and sauté until translucent. Add mushrooms and sauté until soft. Stir in flour. Cook for a few minutes, stirring constantly. Add the soy milk or non dairy creamer little by little, letting the flour-mushroom mixture absorb it. You should now have what looks similar to a creamy mushroom soup.
Remove from heat and mix in garlic, salt, pepper, and green beans (be sure and taste it to check the seasoning, you want it to be tasty). Place green beans in a greased 8 inch square baking dish. Pour over the mushroom mixture. Mix to combine a little bit. Top with French fried onions. Bake at 350 uncovered for 30 minutes, watch to make sure the onions on top don’t burn
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Roasted Brussel Sprouts
1.5 pounds Brussel Sprouts
3 T. olive oil
1/2 t. kosher salt
1/2 t. lemon pepper seasoning
Preheat oven to 400 F.
Cut the ends off of each brussel sprout, and cut large ones in half. Toss with oil, salt, and lemon pepper. Place on a baking sheet. Roast for 30-40 minutes, shaking the pan periodically to cook evenly. They are done when the outside is crisp and a little bit browned and inside is soft
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Mom's Secret Pecan Pie
To be honest, I am suprised my mom agreed to let me post this recipe. She is famous for it.
2 T. margarine
1 C. sugar
1 C. dark corn syrup
1 t. vanilla
3 eggs
1 1/2 C. pecans
1 (9 inch) unbaked frozen pie crust, such as Mrs. Smith's
Preheat oven to 350 degrees.
Melt the margarine in a small sauce pan, remove from the heat and add the sugar, and corn syrup, stir until combined. Let cool for 10-15 minutes until cool enough to add the eggs without cooking them, add the vanilla and the eggs, stir until combined, then add the pecans. Pour this mixture into the frozen pie crust. Place on a baking sheet and put into the oven. Bake for 60 minutes until center reached 200 degrees. If the crust starts to brown too much, cover edges with foil.
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Pumpkin Pie in a Graham Cracker Crust
It is so easy to whip this up, serve it with parve whipped cream if you want.
1 Graham Cracker Pie Crust
1 can (15 oz.) Pumpkin Puree, (not pumpkin pie filling)
3/4 C. sugar
1 t. cinnamon
1/4 t. ground ginger
1/8 t. nutmeg
1/2 t. salt
2 eggs
1 1/2 C. soy milk
Preheat the oven to 425 degrees.
In a large bowl using a whisk, mix together the pumpkin, sugar, cinnamon, ginger, nutmeg, salt, eggs, and soy milk until smooth. Pour the pumpkin mixture into the pie crust.
Bake for 15 minutes. Lower the heat to 350 degrees. Bake for another 40-50 minutes until when a knife inserted into the center comes out clean. Cool on the counter for 2 hours and serve immediately, or refrigerate until ready to serve.
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Just writing this blog post is making me impatient for Thanksgiving, I can't wait to stuff my face! Pin It
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