www.Womansday.com has some great tips and recipes for this holiday season.
1o to die for Thanksgiving Pies
- 1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)
- 1 cup (6 oz) semisweet chocolate chips
- 1 cup light corn syrup
- 1 cup firmly packed light-brown sugar
- 3 large eggs
- 2 Tbsp stick butter, melted
- 11⁄2 tsp vanilla extract
- 1⁄2 tsp salt
- 6 oz (11⁄2 cups) pecan halves, 1⁄2 cup chopped
- Serve with: Kahlua Whipped Cream (recipe follows)
- Place oven rack in lowest third of oven. Heat to 350°F. Fit crust into a 9-in. pie plate. Crimp or flute edges.
- Scatter chips evenly in crust. Whisk syrup, sugar, eggs, butter, vanilla, salt and 1⁄2 cup chopped pecans in a large bowl until well blended. Pour evenly over chips. Arrange pecan halves on top.
- Bake 50 minutes, or until crust and pecans are browned. If crust begins to darken too quickly, cover edges with foil.
- Cool completely on a wire rack.
- Kahlua Whipped Cream: Beat 1⁄2 cup heavy (whipping) cream and 1 Tbsp Kahlua or other coffee-flavored liqueur until soft peaks form when beaters are lifted.
- Planning Tip: The pie can be made up to 3 days ahead. Cool, cover and leave at room temperature. Make the whipped cream up to 1 hour before serving. Refrigerate in serving bowl
9Turkey Stuffing Recipes
- 1 bag (15 oz) herb-seasoned stuffing
- 1/3 cup chopped parsley
- 12 oz bulk pork sausage
- 3 Tbsp butter
- 2 cups chopped onion
- 1 cup chopped celery
- 1 can (14 oz) reduced-sodium chicken broth
- 1 1/4 cups water
- Heat oven to 350ºF. Grease a shallow 3-qt baking dish.
Put stuffing mix and parsley in a large bowl. Heat a large nonstick skillet over medium heat. Add sausage and cook over medium-high heat, breaking up meat with a wooden spoon, 6 minutes or until browned and cooked through. Add to bowl with stuffing. - Melt butter in same skillet. Add onion and celery, and cook over medium heat, stirring occasionally, 10 minutes or until tender. Add broth and water, stirring to remove any browned bits. Add to bowl.
- Gently toss to mix. Spoon into baking dish and cover with foil. Bake 30 minutes. Uncover and bake 15 minutes more or until lightly browned.
Apple Cranberry Crisp
- 16 gingersnap cookies
- 1 cup lowfat granola
- Filling
- 2 cans (21 oz each) apple pie filling
- 1 cup dried cranberries
- 1 Tbsp grated lemon zest
- Serve with: vanilla ice cream
- Heat oven to 375°F. Coat a shallow 11/2-qt. baking dish with nonstick spray.
- Topping: Crush cookies in a large plastic food bag with a rolling-pin until coarse crumbs form (you should have 1 cup). Add granola; shake to mix.
- Filling: Stir ingredients in a large bowl until blended. Spoon evenly in prepared baking dish, then sprinkle with Topping.
- Bake, uncovered, 30 minutes or until edges bubble and topping is golden. Serve the crisp warm or at room temperature.
5 Thanksgiving Feasts
Mashed potatoes:
- 10 pounds all-purpose potatoes, peeled and cut in 2-inch chunks
- 33/4 cups milk
- 2 sticks (1 cup) margarine
- 11/2 tablespoons salt
- Cook potatoes in water to cover 20 to 25 minutes until tender. Drain and mash with milk, margarine and salt
For more Holiday tips and recipes visit A Cornucopia Of Thanksgiving Ideas
Thanks to Womansday.com for letting me know about these great ideas.