Thanksgiving Recipes
Content
Green Bean Casserole 1 can (10 3/4 ounces) Campbell's® Campbell's® Condensed Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce Dash ground black pepper 1 1/2 pounds fresh green beans, cooked 1 1/3 cups French's® French Fried Onions Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean bean mixture is hot and bubbling. bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown. -----------------------------------Macaroni & Cheese 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner 1 cup KRAFT Shredded Shredded Cheddar Cheese, divided divided 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/4 tsp. ground red pepper pepper or black black pepper 6 RITZ Crackers, crushed (about 1/4 cup) 1 Tbsp. butter or margarine, melted HEAT oven to 375°F. Prepare Dinner as directed on package. Stir in 1/2 cup Cheddar cheese, sour cream and pepper. SPOON into greased 1-1/2 qt. baking dish; sprinkle with remaining 1/2 cup Cheddar cheese and the combined cracker crumbs and butter. BAKE 20 min. Let stand 5 min. before serving. --------------------------------Roasted Carrots 12 Carrots 1 Handful of Fresh Thyme 1/4 Cup of Olive Oil Preheat your oven to 400 degrees. Cut the tops off of your carrots. Once you’ve split your carrots down the middle into similar sizes, you can lay them out on a sheet pan and drizzle them with olive oil. Give them all a toss to make sure they get coated. And now for our flavor punch treatment — fresh thyme! Grab your handful and pinch those tiny leaves off of the sprigs. It’s easiest if you pinch your fingers near the top of the stems and pull backwards. Once you’ve seasoned your carrots with the fresh thyme, it should be a given that a generous sprinkling of salt and pepper come next. Arrange the seasoned carrots onto your sheet pan in whatever obsessive compulsive manner you feel comfortable with and slide them into a 400 degree oven for 35-40 minutes. Fancy things up a little bit by adding some fresh chopped green onions if you feel like it. --------------------------------------------------------------------------------------------------------------------------
Broccoli and Cheese Casserole 2 (10-ounce) packages frozen chopped broccoli, cooked and drained 1 cup mayonnaise 1 cup grated sharp cheddar 1 (10 3/4-ounce) can condensed cream of mushroom soup 2 eggs, lightly beaten 2 cups crushed crackers 2 tablespoons butter, melted Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned. --------------------------------------------------------------Stuffing 2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) Generous dash ground black pepper 2 stalks celery, coarsely chopped (about 1 cup) 1 large onion, coarsely chopped (about 1 cup) 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish. Bake at 350°F. for 30 minutes or until the stuffing mixture is hot. Potatoes au Gratin 4 whole Russet Potatoes, Scrubbed Clean 2 Tablespoons Butter, Softened 1-1/2 cup Heavy Cream 1/2 cup Whole Milk 2 Tablespoons Flour 4 cloves Garlic, Finely Minced 1 teaspoon Salt Freshly Ground Pepper, to taste 1 cup Sharp Cheddar Cheese, Freshly Grated Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful.
Cinnamon Rolls 1 quart Whole Milk 1 cup Vegetable Oil 1 cup Sugar 2 packages Active Dry Yeast 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour 1 teaspoon (heaping) Baking Powder 1 teaspoon (scant) Baking Soda 1 Tablespoon (heaping) Salt Plenty Of Melted Butter 2 cups Sugar Generous Sprinkling Of Cinnamon Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes ICING 1 package 8 Ounce Cream Cheese 3 cups Powdered Sugar 1 stick Butter, Softened 1 cup Whole Milk 2-½ teaspoons Vanilla Extract ¾ teaspoons Salt Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable. Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts. Serve warm or at room temperature.
Gingerbread
3/4 cup butter, softened 3/4 cup packed brown sugar 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding 1 egg 2 cups flour 1 tsp. baking soda 1 Tbsp. ground ginger 1-1/2 tsp. ground cinnamon BEAT butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm. HEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, re-rolling trimmings. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use straw to make hole near top of each cutout. BAKE 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.
Christmas morning Waffles 1 whole Eggs (separated) 1 cup Milk Or Buttermilk 1 cup Flour 1-½ teaspoons Baking Powder ¼ teaspoons Salt 2 tablespoons, 2 teaspoons Canola Oil Beat egg whites until stiff. In a separate large bowl, put remaining ingredients and beat on low with a hand mixer until moistened. Increase speed to medium and mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup of batter onto hot waffle iron. Cook until lightly browned. Serve with your favorite toppings. Enjoy!
Pancakes 1-½ cups Plus 2 Tablespoons Cake Flour ¼ teaspoons Salt 1 tablespoon, 1-½ teaspoons Baking Powder 1 tablespoon Sugar 1 cup Milk 1 whole Large Eggs 1-½ teaspoons Vanilla ⅛ cups Butter Extra Butter Maple or Pancake Syrup Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter and add it to the batter, stirring gently to combine. Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.
Broccoli and Cheese Casserole 2 (10-ounce) packages frozen chopped broccoli, cooked and drained 1 cup mayonnaise 1 cup grated sharp cheddar 1 (10 3/4-ounce) can condensed cream of mushroom soup 2 eggs, lightly beaten 2 cups crushed crackers 2 tablespoons butter, melted Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned. --------------------------------------------------------------Stuffing 2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic) Generous dash ground black pepper 2 stalks celery, coarsely chopped (about 1 cup) 1 large onion, coarsely chopped (about 1 cup) 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish. Bake at 350°F. for 30 minutes or until the stuffing mixture is hot. Potatoes au Gratin 4 whole Russet Potatoes, Scrubbed Clean 2 Tablespoons Butter, Softened 1-1/2 cup Heavy Cream 1/2 cup Whole Milk 2 Tablespoons Flour 4 cloves Garlic, Finely Minced 1 teaspoon Salt Freshly Ground Pepper, to taste 1 cup Sharp Cheddar Cheese, Freshly Grated Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful.
Cinnamon Rolls 1 quart Whole Milk 1 cup Vegetable Oil 1 cup Sugar 2 packages Active Dry Yeast 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour 1 teaspoon (heaping) Baking Powder 1 teaspoon (scant) Baking Soda 1 Tablespoon (heaping) Salt Plenty Of Melted Butter 2 cups Sugar Generous Sprinkling Of Cinnamon Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes ICING 1 package 8 Ounce Cream Cheese 3 cups Powdered Sugar 1 stick Butter, Softened 1 cup Whole Milk 2-½ teaspoons Vanilla Extract ¾ teaspoons Salt Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable. Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts. Serve warm or at room temperature.
Gingerbread
3/4 cup butter, softened 3/4 cup packed brown sugar 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding 1 egg 2 cups flour 1 tsp. baking soda 1 Tbsp. ground ginger 1-1/2 tsp. ground cinnamon BEAT butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm. HEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, re-rolling trimmings. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use straw to make hole near top of each cutout. BAKE 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.
Christmas morning Waffles 1 whole Eggs (separated) 1 cup Milk Or Buttermilk 1 cup Flour 1-½ teaspoons Baking Powder ¼ teaspoons Salt 2 tablespoons, 2 teaspoons Canola Oil Beat egg whites until stiff. In a separate large bowl, put remaining ingredients and beat on low with a hand mixer until moistened. Increase speed to medium and mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup of batter onto hot waffle iron. Cook until lightly browned. Serve with your favorite toppings. Enjoy!
Pancakes 1-½ cups Plus 2 Tablespoons Cake Flour ¼ teaspoons Salt 1 tablespoon, 1-½ teaspoons Baking Powder 1 tablespoon Sugar 1 cup Milk 1 whole Large Eggs 1-½ teaspoons Vanilla ⅛ cups Butter Extra Butter Maple or Pancake Syrup Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter and add it to the batter, stirring gently to combine. Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.
