A big Congratulation goes out to Cross Lakes Apartments for winning the Best Thanksgiving Recipe Contest sponsored by GoSection8! Thank you to everyone that participated and for sharing your recipes!
Here are the recipes that were entered into the contest:
(WINNER) Green Bean Casserole:
• 1 can cream of chicken soup
• 1 can of cream of mushroom soup
• 1 large onion (half thinly sliced and half diced)
• 3-4 cans of green beans
• black pepper
• 1 tsp of vegetable oil
• 1 tsp of butter
• 1 cup flour
1) Mix together all ingredients (except sliced onions, oil, butter, & flour) in a 13×9 baking dish. 2) Bake dish at 350 degrees from 25 minutes. 3) While that is baking, heat oil and butter in a frying pan on medium-low. Add sliced onions (saving $$ by making our own fried onions to go on top). 4) Drop and cover each sliced onion in flour before putting in the pan with hot oil. 5) Fry slowly until onions are brown and crispy. 6) Place on paper towel once fried and wait for timer to go off. 7) Add to baking dish after 25 min and bake for 5 minutes more.
Slim Pumpkin Cheesecake bars
• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 8oz pkg. Greek Cream Cheese OR may use reduced fat cream cheese
• few tablespoons of water for smoothing the cream cheese
1) Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out. 2) In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.
3) In a 9×13 cooking dish- sprayed with non-stick cooking spray- add HALF of the cake –pumpkin mix. Then smooth it out. 4) Drizzle half of the cream cheese over the top and take a small spatula to smooth it over the top. 5) Add remaining cake mix and then the remaining cream cheese. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to create swirls.
Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.
Nutrient Info: Servings 12. Calories per serving 192. Fat 2.1g, carbs 35.6, Protein 6.2, SUGARS 26.2
Simple Corn Pudding
• 2 cup Corn Kernels, frozen or fresh (if frozen, thawed, if fresh, cook until tender)
• 2 Large Egg Whites
• 1 Large Egg
• 2 cups Milk
• 3 tablespoons All-purpose flour
• 1 teaspoon Butter
1. In a skillet, melt butter over medium heat and add corn. Sauté corn for about one minute. Stir in flour and milk. When it starts to boil, reduce heat to medium low heat and simmer until thickened.
2. In a bowl, beat 2 egg whites and 1 egg then stir into the skillet. Season with salt and black pepper.
3. Just before it starts to boil, turn off the heat and transfer to a baking dish and bake for 15-20 minutes.
Spiced Pumpkin Apple Dump Cake
• 1 cup (2 sticks) plus 2 tablespoons butter
• 2 medium sized Granny Smith Apples, peeled, cored, and diced (about 2 cups)
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• 1-15 ounce can Pumpkin Puree
• 2/3 cup sweetened condensed milk (I use fat-free)
• 1/2 cup heavy cream
• 3 eggs
• 1 tablespoon pumpkin pie spice
• 1 box Spice Cake Mix
• 1 cup chopped pecans
1) Preheat oven to 350F. Spray a 9x13” pan with cooking spray.2) Melt 2 tablespoons butter in a small frying pan over medium-low heat. Add apples, sugar, and cinnamon and stir to combine. 3) Cook over low heat for about 10 minutes, stirring occasionally, until apples are semi-translucent. Remove from heat until ready to use. 4) Whisk pumpkin, sweetened condensed milk, heavy cream, eggs, and pumpkin pie spice in a large bowl. Pour into the bottom of the prepared 9x13” pan. 5) Sprinkle cooked apples over the top of the pumpkin. Sprinkle entire cake mix evenly over the top of the pumpkin and apples. 6) Sprinkle with pecans. Melt remaining 1 cup butter and pour evenly over the top of the entire pan. 7) Bake for 44-50 minutes (mine took 48) until the center is set and it is golden brown around the edges. 8) Serve with whipped cream or ice cream.
Autumn Pommes Anna (serves 12)
• 1 ½ pound Yukon Gold Potatoes, peeled
• 1 ½ pound Purple or Blue Potatoes, peeled
• 1 ½ pound Red Skinned White Potatoes, do not peel
• 1 ½ pound Sweet Potatoes, peeled
• 1 ½ pound Red Beets, peeled
• ¼ cup +/- chicken, turkey or bacon fat (can be from the top of a chilled stock or after roasting)
• 9 cloves garlic, peeled and pressed
• 1 Tbls lemon juice
• 2 Tbls fresh thyme leaves
• 2 Tbls fresh rosemary leaves, minced
• Kosher salt and pepper to taste
Directions: Preheat oven to 425 degrees. Thinly slice all potatoes in a food processor or on a mandolin. Place potatoes in a bowl and beets in a separate bowl. Add pressed garlic, lemon juice and fat, toss to coat completely.
Brush a round or rectangular deep baking pan or dish generously with fat and arrange potatoes and beets in layers, overlapping them slightly and season each layer with salt, pepper, thyme and rosemary, as you go. You want the stack to be 3” to 4” high.
Cover the vegetables with a sheet of greased parchment paper and place a heavy dish filled with beans, cast iron skillet, or foil wrapped bricks on top of it. Bake for approximately 35 minutes until vegetables are fork-tender. Uncover the vegetables and bake for an additional 15-20 minutes until the edges are browned and crispy.
To serve, you may cut wedges directly from the baking dish, or, run a knife around the potato cake to release around the edges and flip over onto a platter.
Individual servings may be made in empty tuna cans or muffin cups.
Pumpkin Crème Brulee
• 2/3 cup Pureed Pumpkin (from about 2/3 lb fresh pumpkin)
• 2 Large Eggs, beaten
• 1 cup Fat Free Milk
• 4 tablespoons Sugar
• 1/4 teaspoon Vanilla Extract
1. Preheat the oven to 340 degrees F. Fill the tray on the baking sheet in the oven with hot water.
2. Put pureed pumpkin, beaten eggs, milk, sugar and vanilla extract in a bowl of blender. Blend until well blended and smooth. Pour the mixture into each serving ramekin (7 oz). Place the ramekins on the tray and bake for 35-40 minutes. Let cool and then refrigerate for 1 hour.
3. Sprinkle granulated sugar on top of each crème brulee and bake in the 400 degrees F oven for 3-5 minutes or until the top turns golden brown. Let cool then refrigerate for about 1 hour.
Ice Cream Cannoli (Serves: 12)
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Can’t find cannoli shells at your local supermarket and don’t feel like baking your own? No problem! With this recipe, sugar cones replace the cannoli shells. They’re widely available and taste almost like the real thing. And the filling is a snap to prepare. The secret is to make sure you let the ricotta cheese drain well. That’s what makes the filling so creamy. You don’t want to fill the ice cream cones in advance, or they could get soggy. But you can make the filling several hours or even up to a day in advance. Just cover, and refrigerate. Just before serving, fill the shells.
• 1 pint vegan ricotta cheese (I found this at whole foods)
• 3/4 to 1 cup confectioner’s sugar, depending on how sweet you like it
• 1 tsp. vanilla extract
• 1/2 tsp. orange zest
• 1/2 cup mini chocolate chips, plus more for garnish
• 12 gluten free waffle cones
• 1/4 cup finely-chopped pistachio nuts
Place the ricotta cheese in a fine-mesh strainer set over a bowl in the refrigerator. Let it drain for at least 1 hour or as long as overnight. Discard the liquid in the bowl.
In a medium bowl, mix the drained ricotta cheese, 3/4 cup of the confectioner’s sugar, vanilla, orange zest and the 1/2 cup of mini chocolate chips. Taste, and add more sugar if desired. If making in advance, cover the filling and refrigerate until ready to serve.
Just before serving, use a spoon, a pastry bag or a zipper-sealed gallon-size plastic bag with the bottom tip cut off to fill the ice cream cones with the cannoli filling.
Spread the finely-chopped pistachio nuts on a plate. Dip the cannoli filling into the pistachios. Or dip them into the remaining mini chocolate chips instead. Serve immediately. Notes: Cooking time 1 hour is actually
THANKSGIVING-LEFT-OVER-GALETTES (Serves 4)
• 3 cups dinner rolls (torn into 1/2″ pieces; about 3 medium rolls)
• 3/4 cup warm water (or warm stock or broth)
• 1/2 cup leftover turkey or ham (diced)
• 1/2 cup left over stuffing (chopped)
• 1/2 cup left over mashed potatoes
• 1/2 cup left over corn casserole
• 1/2 cup left over steamed carrots (diced; use any leftover vegetable you have)
• 1/2 cup mozzarella cheese (shredded)
• 1/2 tsp fresh thyme (chopped; optional)
• 1 Tbsp melted butter
• 1 Tbsp olive oil
• 2 eggs (lightly beaten)
• pinch kosher salt
• pinch freshly grated black pepper
• 2-3 Tbsp vegetable oil
Garnish Options: A handful of greens (with a splash of olive oil and vinegar), a handful of left over olives, and left over cranberry sauce
How to Prepare: Place the torn bread pieces in a large preparation bowl. Pour the warm water (or broth) over the bread. Mix gently with your hands so all the bread is covered in liquid. Allow to sit for 1-2 minutes. Squeeze the excess water out with your hands. Discard the remaining liquid. Place the bread back in the large preparation bowl. Add all of the remaining ingredients (except for the 2-3 Tbsp vegetable oil). Using a pastry cutter, blend all of the ingredients together and shape into a large ball shape. Using your hand, score an X shape, portioning out 4 even pieces. Shape each of the 4 pieces into a patty (like you would with a hamburger). Set aside on a plate. In a large saute pan, heat the vegetable oil. Place the patties in one layer in the saute pan on medium heat (avoid having them touch one another if possible). Allow patties to cook about 4-5 minutes on each side. Flip to the other side and allow them to cook another 4-5 minutes, until browned slightly. Remove from pan and let drain and cool on paper towels. You can transfer galettes to a serving platter and garnish with greens, drizzled with olive oil and vinegar. Or you can plate the galettes on a serving platter and garnish with left over olives and cranberry sauce with some fresh herbs. Or, simply spoon a bit of cranberry sauce on each serving plate and position the galette over the sauce. Enjoy.
Here’s a link to my recipe: http://cook-out-loud.blogspot.com/2013/11/thanksgiving-left-over-galettes.html
Dressing Bundt Babies
Spray nonstick cupcake Bundt tray for ease of removal. In a large sauce pan, brown breakfast sausage with, 1 chopped onion, 2 chopped celery ribs, 1 carrot sliced, and sm can of mushrooms. Once sausage is brown, add 1/2 stick butter, 1 32 oz of Chicken Broth, simmer till veggies are tender, and sage, salt and pepper to taste. Add dried Stuffing mix or cubed bread of choice, I prefer wheat. Mix well, till moisture is absorbed. Place in individual Bundt cupcake tray, cook at 350 until browned. Let cool slightly, remove and top with homemade cranberry sauce. If you don’t have Bundt cupcake trays use regular cupcake pans, and top them with the cranberries.
Mulled Wine Cranberry Sauce
• 12oz fresh cranberries, rinsed
• 1 cup dry red wine
• ½ cup honey / maple syrup
• 1 orange, zest of
• 3 cinnamon sticks
• 3 cloves, whole
• 3 allspice, whole
Gather the whole spices and orange peel together in cheese cloth—or you can spoon them out later. Bring the wine, juice from the orange, and the spice bundle to a boil in a pot.
Remove any loose spices before adding the rinsed cranberries, lowering the heat to a simmer and stirring frequently until the berries are popped and the sauce begins to thicken. Stir in honey, agave, or maple syrup gradually until the desired balance of sweet/tart is achieved. If necessary, additional ground spices (cinnamon, cloves, etc) can also be added at the end of the cooking process.
Cranberry-Swirled Pumpkin Cornbread
• ½ cup whole wheat flour
• ½ cup cornmeal
• 2 t baking powder
• ½ t cinnamon
• pinch of nutmeg
• pinch of salt
• ½ cup unsweetened almond milk
• 3 T maple syrup
• 1 eggs
• ¼ cup pumpkin puree
• 2 T neutral oil
Preheat oven to 400°F/200°C.
Mix dry ingredients, then mix wet ingredients separately. Pour wet into dry, stirring until just combined. Pour half the batter in a miniature loaf pan (or you can double the recipe), dollop some cranberry sauce over it, and top with remaining batter.
Bake for about 20 minutes or until a toothpick can be inserted and comes out clean, give or take some cranberry sauce.
• 5 cups crisp apples red and green
• 1 cup sliced celery
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1 teaspoon lemon juice
• 1 1/2 cup pineapple juice either sweetened or not, your choice
• 2 tablespoons cornstarch.
Make the dressing earlier in the day by combining pineapple juice and cornstarch in a saucier, bring to a boil, stirring until thickened and clear.
Cover and chill.
Core, slice, and do a large dice to the apples.
Do not peel.
Put apples in a bowl and toss with the lemon juice.
Slice celery, chop walnuts and add to apples
Pour chilled dressing over, toss to coat, cover and chill