Thanksgiving Recipes from our Family to Yours

 

Natalie's roasted Brussels sprouts

serves 8-10

6 slices bacon

1 small red onion, thinly sliced

2 pounds Brussels sprouts, stems cut off and halved (quartered if very large)

1/2 cup chopped pecans

Salt to taste

3 TBSP maple syrup

1/4 cup bleu cheese crumbles (optional)

Preheat oven to 400 degrees. Cook bacon in large skillet and set the bacon aside. Place Brussels sprouts in skillet and toss in bacon fat until covered . Line a large baking sheet with foil or parchment paper and spread Brussels sprouts out in a single layer. Chop the bacon into small pieces and arrange bacon, onion slices and chopped pecans on top of sprouts. Salt the pan to taste (the bacon will add some salt as well.) Roast for 25-35 minutes. Pull from oven and drizzle with maple syrup, sprinkle with bleu cheese. Serve right away.

NOTE: You can also put the roasted sprouts in a crockpot on warm after you cook them; if you do so wait to drizzle the syrup and top with bleu cheese until right before serving. 

Becca's (Mom's) pumpkin roll cake

serves 8

¾ cup flour

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

½ tsp clove

¼ tsp salt

3 eggs

1 cup sugar

2/3 cup pumpkin puree

Filling:

1 pk cream cheese (8 oz)

1 cup powdered sugar + more for sprinkling

6 tbsp butter (softened)

1 tsp vanilla extract

Preheat oven to 375 degrees. Grease 15x 10 in jelly roll pan. Line with parchment then grease and flour paper. Sprinkle powdered sugar on a tea towel for later. Combine flour, soda, powder, cinnamon, clove and salt in a small bowl. Beat eggs and sugar together until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake 13 to 15 minutes. Turn onto a prepped tea towel immediately. Carefully peel off the paper. Starting with the narrow end, roll cake into towel and let cool on a wire rack. Beat cream cheese, powdered sugar, butter and vanilla together until smooth. Unroll cake and spread cream cheese mixture over cake and reroll. Wrap in plastic wrap and refrigerate for at least 1 hour. Sprinkle with powdered sugar before slicing and serving.

 
 

Erin's garlic mashed potatoes

serves 6

2 lbs baby reds

2-4 cloves baked garlic (so its creamy)

2 TBSP softened butter

½ c sour cream

¼ c milk

salt and pepper to taste

Quarter potatoes (I keep skin on). Boil till soft. Drain water and then place potatoes in a large mixing bowl. Add butter and beat with mixer until butter is melted into potatoes.  Add remaining ingredients. Mix to preferred consistency. Serves 8-12.

 

Tammy's cranberry cider

serves 8-10

2 quarts apple cider

6 cups cranberry juice

¼ cup packed brown sugar

4 cinnamon sticks

1 ½ teaspoon whole cloves

1 lemon thinly sliced

Combine and simmer for 20 minutes. Serve hot.