With Thanksgiving less than 2 weeks away (seriously?!), I’ve been thinking about some new Thanksgiving recipes to try this year. Whether I bring them to a family party, or just sit at home with them (who’s judging anyway?), Thanksgiving recipes are some of the best. This holiday means food and family, being together and being thankful. Now that the weather is colder, getting together on Thanksgiving is the perfect time to get cozy and fill up on rich, flavorful comfort food. I think this holiday takes the cake for best food hands down!
Pumpkin Pie Cheesecake Bars
- 1½ c. graham cracker crumbs
- 3 tbsp. granulated sugar
- 5 tbsp. melted butter
- 1 package (8 ounces) cream cheese, softened
- ¼ c. sour cream
- ⅓ c. granulated sugar
- ½ tsp. vanilla extract
- 2 eggs
- 3 egg yolks
- 1 can (15 ounces) solid-pack pumpkin puree
- ½ c. packed brown sugar
- ½ c. milk
- ½ tsp. salt
- 1 tsp. pumpkin pie spice
- ½ tsp. ground cinnamon
- ½ tsp. vanilla extract
- 1 envelope unflavored gelatin
- ¼ c. cold water
- ¼ c. granulated sugar
- 3 egg whites
- pinch cream of tartar
FOR THE GARNISH:
- Whipped cream (or topping)
- Pumpkin pie spice
- In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8×8-inch pan.
- In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
- Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. Remove from the heat, whisk in the vanilla extract.
- In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
- In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn’t touch the water). Beating at high speed, for about 7-9 minutes, or until it’s stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes.
- Fold into the pumpkin mixture then spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream and pumpkin pie spice; if desired.
Cranberry BBQ Meatballs
- 50-60 frozen meatballs store bought or homemade
- 14 oz can whole cranberry sauce
- 12 oz cocktail sauce
- 3/4 cup brown sugar
- 1 cup water
- 1 cup barbecue sauce
- Finely chopped green onions for garnish
Spray the bottom of your slow cooker lightly with cooking spray. Add frozen meatballs to the bottom of pot.
In a large bowl stir together cranberry sauce, cocktail sauce, brown sugar, water, and barbecue sauce and pour over meatballs.
Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
Serve warm garnished with chopped green onions, if desired.
If you don’t have a slow cooker, you can make these in a saucepan:
Add ingredients for the sauce to a saucepan and stir until smooth. Then add the meatballs and stir to coat. Bring to a boil, then reduce heat to simmer. Cook for 8-10 minutes for thawed meatballs, or 14-16 minutes for frozen meatballs.
Loaded Mac & Cheese
- 3 c. elbow macaroni
- 4 Tbsp. butter
- 1/4 c. flour
- 1/2 tsp. dry mustard
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 5 c. milk
- 8 oz. block sharp cheddar cheese shredded
- 8 oz. block monterey jack cheese shredded
- 1/2 c. panko bread crumbs
- 2 Tbsp. butter melted
- 1/2 package bacon cooked and crumbled
- 1 Tbsp. minced chives
- sour cream
Cook macaroni according to package instructions. Rinse with warm water and drain completely.
In a large saucepan, melt butter over medium-low heat.
Stir in flour; continue cooking over medium-low heat, stirring constantly, 5-7 minutes or until mixture begins to turn golden.
Slowly add milk. Cook, stirring constantly, over medium-low heat until thickened to the consistency of gravy and bubbly.
Remove from heat; add cheese and stir until melted.
Mix cheese mixture with cooked macaroni; pour into greased 9×13 inch casserole dish.
Combine bread crumbs and melted butter; sprinkle over mac & cheese.
Bake at 375 degrees 20-30 minutes or until bubbly.
Remove from oven; top with crumbled bacon, chives, and sour cream.
Roasted Balsamic Cranberry & Brie Crostini
- 2 Tablespoons butter, melted
- 2 Tablespoons olive oil
- 1/2 a french baguette, sliced thin
- 12 ounces fresh cranberries
- 2 Tablespoons balsamic vinegar
- 1/2 cup sugar
- 1 Tablespoon rosemary
- 4 ounces triple cream brie
- Preheat oven to 425 degrees.
- In a small bowl, whisk together the butter and olive oil. Brush both sides of the baguette slices with mixture and line them up on a baking sheet. Set aside.
- In another small bowl, stir together the cranberries, balsamic vinegar, sugar, and rosemary. Spread these out on a rimmed baking sheet. (They get pretty sticky, so if you want to avoid scrubbing, line the pan with parchment paper).
- Place the cranberries in the oven. Roast for five minutes, then add the tray of baguette slices to the oven. Roast for an additional 6 minutes then remove the baguette slices, flip them over, and return to the oven for another 4-6 minutes, or until crispy and golden. At this point, the cranberries should be popped open with juices running out. Remove both the cranberries and baguette slices from the oven.
- Top each baguette with a slice of brie and a spoonful of cranberries. Garnish with thyme if desired. These can be served while the cranberries are still warm, or you can make the components ahead of time. The cranberries can be chilled overnight and the crostini will keep in a zip lock bag. Simply assemble and serve at room temperature when you’re ready!
Classic Traditional Thanksgiving Stuffing
- 1 cup (2 sticks) unsalted butter, divided
- 1 pound day-old white French bread, diced into 1/2-inch cubes and dried
- 1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
- 1 1/2 cups celery, diced small
- 2/3 cup Italian flat-leaf parsley leaves, finely minced
- 1/4 cup fresh sage leaves, finely minced
- 3 tablespoons fresh rosemary (sticks discarded), finely minced
- 2 tablespoons fresh thyme (sticks discarded), finely minced
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 1/2 cups low-sodium chicken broth, divided
- 2 large eggs
- Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter uncovered until the morning you’re ready to make the stuffing.
- When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
- Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
- To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
- Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
- Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
- To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
- Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately. Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Apple Pie Bites
- ¼ cup packed light brown sugar
- 1 teaspoon apple pie spice, and additional apple pie spice (about ¼ teaspoon) for sprinkling on top of crescent rolls
- 3 tablespoons butter, melted
- ⅓ cup chopped pecans
- 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
- 1 (8-ounce) can Pillsbury Original crescent rolls
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine brown sugar and apple pie spice. Set aside.
- Melt butter and toss apple slices in butter, set aside.
- Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
- Sprinkle each triangle evenly with the chopped pecans.
- Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
- Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
- Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.
Alright well now I’m drooling because oh my delicious. Hope you guys like these Thanksgiving recipes I could keep sharing recipe ideas with you all day, because the options are endless! What are your favorite go-to Thanksgiving recipes? Let us know below in the comments!
Happy Monday!! xoxo