FAVORITE THANKSGIVING RECIPE 2011 ( Contest #2 ) ~ Ended 11/17/11 @ 10 P.M. EST **** WINNER IS ~ Pennstater ****

[YouPdWhat]

Share your favorite Thanksgiving recipe for a chance to win a $15 Amazon Gift Code! The rules are very simple:

• Each member is allowed 1 entry / post
• Entry must include: Title, Ingredients, Directions & # of Servings
• Can not be a link to another site
• Deadline for posting your recipe is 11/17/11 @ 10 P.M. EST
• Winner will be picked using a random # generator & announced by the end of day on 11/18/10. NOTE: members love to exchange chit chat so to be fair right before a number is picked all chit chat posts will be deleted & only those that contain an entry will remain open as a qualified post. After a few days have passed the deleted posts will then be undeleted so all the comments can once again be viewed.
• All members are eligible including Mods & Super Mods

Good Luck!

Your Happy Holiday Forum Mod
YouPdWhat ( Deb )

[YouPdWhat]

[LeaAnna78]

Peanut Butter fudge

6 squares of vanilla almond bark
1 cup of creamy peanut butter
1 cup chopped walnuts (optional)

Melt down bark in a double broiler until silky smooth, take off of burner, add peanut butter, stir well, add chopped walnuts and stir. Pour into cookie sheet or casserole dish, spreading evenly then put in fridge until slightly hard (1 hours), remove and cut out squares then put back into fridge to fully set (1 - 2 hours). Enjoy!

Serves 36 - 48 one inch squares.

[pilesoflaundry]

Crustless pumpkin pie

Ingredients

• 1/2 cup buttermilk baking mix
• 1 2/3 cups canned pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1/3 cup milk
• 4 eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup white sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10 inch fluted pie pan; dust with baking mix.
2. In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan.
3. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for an additional 35 minutes or until knife inserted in center of pie comes out clean.Makes 12 servings (less if you cut big slices)

I am the only person in my family that likes crust so I started making this every year. It's a huge hit! I always make two because it goes so fast. I like the convenience of no waste and not having to make or buy crust.

It is super important you use a 10 inch pie plate because it even fills that all the way to the top. I put my pie plate on a cookie sheet or put foil down under it because it sometimes drips when it's that full. A deep dish plate might work, I haven't tried it.

[marrelam]

Pumpkin Soup (sooo good! Don't knock it until you try this one!)

• 6c. chicken broth
• 1 onion - thin sliced
• 1 1/2 t. salt
• 1/2 t. pepper
• 1 can (16 oz.) pumpkin
• 1 clove of garlic
• 1/2 t. thyme
• 1 can of Great Northern beans
• 1/2 c. whipping cream

In a covered saucepan, heat all ingredients, except cream, to boiling. Reduce heat; simmer, uncovered 20mins. Warm whipping cream in microwave & stir into soup. Serves 8-10



Enjoy!

[kschick96]

Brookville Corn

2 1/2 lbs frozen corn
1 t. salt
3 t. sugar
3/4 c. heavy whipping cream
2 1/2 t. cornstarch

Cook corn in small amount of water. Do not drain. Add salt, sugar, and most of the whipping cream. Mix cornstarch with remaining whipping cream-stir in. Bring to a boil, stirring frequently. You can place the finished product in a crockpot until ready to serve (can be made a couple hours in advance). Serves 8-10 people.

This is delicious-I promise it will be a hit at your dinner! My mom used to make this at Thanksgiving-so I have good memories of this recipe!

[TiggerToo]

Roasted Brussels Sprouts

2 lbs brussel sprouts, trimmed and halved
3 tbsp, olive oil, salt and pepper
5 slices of maple bacon, chopped
8 tbsp, unsalted butter
2/3 cup almonds, slivered
1/4 cup minced shallots
1 cup heavy cream
5 oz gorgonzola cheese, crumbled
2 tbsp fresh lemon juice
minced zest of 1 lemon





In a cast iron pot, add 1 tbsp olive oil and saute the chopped bacon until crisp. Remove the bacon. Add the brussel sprouts and cook over medium heat until they are tender and start to become a golden brown. Mine were kinda large, so this took about 30 minutes. In a separate pan, preheat the pan and melt your butter. Add the shallots and the almonds and saute until the butter becomes a golden brown. Add the heavy cream and the gorgonzola cheese and bring to a boil. Add the sauce to the brussel sprouts. Stir in the lemon juice and the zest.



At this point, we had pulled the turkey out and was letting it rest for 15 minutes. I transferred the brussel sprouts to a tin foil pan and put it in the oven for the 15 minutes at 325 degrees and just let it bake for the time that we let the turkey rest. It was heavenly! The sauce browned a bit..Yum!

[YouPdWhat]

^

[Pennstater]

Spicy cranberry chutney

• 3 to 4 jalapenos, finely chopped
• 8 cups cranberries
• 2 limes, zested and juiced
• 2 oranges, zested and juiced
• 1 1/2 cups granulated sugar
• 1 cup water
• Salt and fresh ground black pepper

Bring to a boil uncovered, simmer 40 min
serves approx 8 ppl.

[jenn09138]

Potato & herb stuffing:

7 pieces of bread (any kind will do but I like a nice Italian loaf)
1 1/2 tbsp dried thyme
1 tbsp dried sage
1/4 cup chopped fresh parsley
2 1/2 lbs baking potatoes
3 sticks celery chopped into small cubes
1 onion
1/2 lb Bacon cut into 1 inch bits
4tbsp butter
1/2 water
Salt & pepper to taste


Directions:
-Cube bread and dry in 350* oven for 30 minutes
-turn oven to 425*
-bake whole potatoes for 30-40 minutes
-let potatoes cool unilaterally you can handle
-cut in half and scoop out the potatoes from skin until you get 4 cups then break it up into smaller bits
-in a large skilled crisp the Bacon
-add onions and celery cooking 2 minutes
-add potatoes, parsley, sage and thyme to the skillet
-mix gently and set aside when finished heating
-put dried bread in a mixing bowl, add water and butter mixing gently until bread is moist then add the potato mixture just until blended (do not over mix it gets over mixed and you might as well make a soup)
-bake at 425* or until heated through

Serves: about 8 nice size servings