Looking for some new recipes to try on Thanksgiving this year? Look no further…we’ve got you covered!
Cranberry & Brie Bites
- 1package (17 1/4 ounces) frozen puff pastry, thawed
- 1 lb. Brie cheese
- 1 cup cranberry sauce
– Preheat oven to 375°F.
– With a sharp knife or pizza cutter, cut the sheets into approximately 3 inch x 3 inch squares. Press each square into a muffin cavity.
– Cube the cheese – about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 tsp) of cranberry sauce.
– Bake about 10 minutes or until puff pastry corners are toasted lightly brown.
- Let cool 5 minutes before serving
Bacon Wrapped Stuffing Bites (serves 18)
· 9 strips of Wright Brand Bacon
· 3 cups prepared stuffing (either package or homemade)
– Preheat oven to 375° F.
– Line baking tray with aluminum foil. Spray with non-stick cooking spray.
– Cut slices of Wright Brand Bacon in 1/2.
– Form stuffing into balls, approximately golf ball size.
– Place stuffing ball onto center of bacon piece. Wrap bacon around ball bringing both sides together and securing with a toothpick.
– Bake approximately 20-25 minutes. Remove tray when bacon is fully cooked.
– Place bites onto paper towel prior to serving.
Maple Walnut Twice Baked Sweet Potatoes
· 4 small sweet potatoes
· 1/2 cup Greek yogurt
· 1/2 tablespoon pumpkin pie spice
· 1 tablespoon maple syrup
· Brown sugar to taste (optional for a sweeter dish)
· Pinch of salt
· 2/3 cup chopped walnuts or pecans
· 2 tablespoons butter
· 2 tablespoon light brown sugar
– Preheat oven to 400°F. Pierce the potatoes with a fork, place in a large baking pan and bake until soft (time will vary depending on the size of your sweet potatoes, anywhere from 20 to 45 minutes).
– Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible!
– Place the potato skins back in the baking pan. Mash the baked potato flesh in a bowl until smooth. Mix in the Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using) and salt. Scoop this filling into the sweet potato skins (you can get 6 skins out of 4 baked potatoes).
– In a separate bowl, mix all topping ingredient. Sprinkle over the filled sweet potato skins. Bake at 400°F for 12-15 minutes.
– Drizzle with extra syrup (optional).
Mac & Cheese Casserole
· 12 oz dry macaroni
· 1/4 cup butter
· 1/4 cup flour
· 1 1/2 cups milk
· 1 cup light cream (about 10-12% MF)
· 1/2 teaspoon dry mustard powder
· 1 teaspoon onion powder
· salt & pepper to taste
· 1 can condensed cream of cheddar soup (optional)
· 4 cups sharp cheddar , divided
· 1/2 cup fresh parmesan cheese
– Preheat oven to 425° F.
– Cook macaroni according to package directions. Drain and run under cold water.
– Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
– Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
– Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
– Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
Honey Roasted Carrots
· 3 to 4 bunches (depending on size) fresh carrots, peeled
· 2 tablespoons extra-virgin olive oil
· 2 tablespoons honey
· Salt and freshly ground black pepper, to taste
· N/A freshly ground black pepper
– Preheat oven to 450°F.
– Cut the carrots into thirds, crosswise on a sharp diagonal.
– Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper.
– Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Add the seasonings and serve.
Pumpkin Pie Bites
· Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
· 1 (8oz) package cream cheese, softened to room temperature
· 1 cup pumpkin puree
· 1/2 cup sugar
· 2 eggs + 1 egg for egg wash
· 1 tsp vanilla
· 1 tsp pumpkin pie spice
· Whipped cream
– Preheat oven to 350°F.
– Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
– Roll the dough or pie crust out on a floured surface with a floured rolling pin.
– Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
– Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.
– Brush egg wash from one egg to the top edges of each pie.
– Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
– Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
– Spoon mixture into each mini pie crust almost up to the top.
– Bake for 15-20 minutes or until golden around the edges.
– Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
– Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
– Keep in mind, pies will be puffy when they come out of the oven, but will sink back down when cooled.
Cranberry Apple Sangria
· 1 bottle red wine (you can use a red blend)
· ¾ cup unfiltered apple cider
· ¾ cup cranberry juice
· ¾ cup brandy
· ¼ – ½ cup simple syrup (according to desired sweetness)
· 1 red apple
· 1 green apple
· ½ cup fresh cranberries
· In a small saucepan, combine equal parts water and sugar. Stir, bring to a boil, remove from heat & cool completely.
– Combine all ingredients in a small pitcher and serve.