Thanksgiving Dinner: Butter Pull-Apart Bread

1/2 cup butter, melted and cooled
1 egg
1 teaspoon garlic salt
1 tablespoon dried parsley
1 (1 pound) loaf frozen bread dough, thawed

DIRECTIONS:
In a bowl, combine cooled butter, egg, garlic salt and dried parsley. Pull off walnut size pieces of dough. Dip the bread pieces in the butter mixture and place in a lightly greased Bundt cake pan. When all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.
Cover pan and put in a warm place until bread pieces have doubled in size. Meanwhile, preheat oven to 350 degrees. Bake in preheated oven for 30 to 45 minutes, until browned. Serve warm.

Source: http://bread.allrecipes.com/az/DlicisBrd.asp

Thanksgiving Dinner: Dessert: Pumpkin Pie

Ginger Pumpkin Pie

1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

2 cups pumpkin puree
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 to 1 cup granulated sugar, according to taste
1 1/2 teaspoons ground ginger
1/4 teaspoon ground coriander seed
1/2 cup finely chopped crystallized ginger

Prepare pie crust. (See apple pie recipe for pie crust instructions) Heat pumpkin puree in a heavy pan; stir frequently. Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil. In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth. Beat in dry spices

When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs. Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°. Sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer. The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set.

Source: http://www.camellia.org/kitchen/pumpkin-pie.html

Thanksgiving: Dessert: Apple Pie

CRUST:

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces

Measure the flour, sugar and salt togetherl.  Stir to combine. Add the butter to the bowl. Cut them in with a pastry cutter or knife. 
Mix until the dough holds together (add a bit more water, if necessary). Turn the dough onto a lightly floured surface, knead it together, then divide in half.  Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges. Roll out the second ball of dough and cover.  Use a fork to pinch the edges together.  Cut a couple slits in the top.


FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees. Peel, core and slice the apples.  Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples. Pour into pastry-lined pie plate. Dot with margarine. Cover with top crust and seal the edges. Cut slits in the top. 
Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Source: http://www.dltk-teach.com/alphabuddies/recipe/apple_pie_recipe.htm

Thanksgiving: Side Dish: Green Beans with Walnuts

2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste

DIRECTIONS:
Place the walnuts on an ungreased baking sheet. Bake at 350 degrees for 5 to 8 minutes.
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Source: http://thanksgiving.allrecipes.com/AZ/GreenBeansWalnutOil.asp

Thanksgiving: Side: Garlic Mashed Potatoes

Mmmmmmmmmmmm. Potatoes.

GARLIC MASHED POTATOES

2 lb. peeled and diced potatoes
1/2 to 1 head garlic cloves, peeled and mashed
4 tbsp. butter
1/2 to 3/4 c. heavy cream or milk

Put potatoes in heavy pan with water to cover. Bring to boil with lid on. Cook until potatoes are soft. Drain and set aside. Return empty pan to heat. Add butter to melt. Bring cream or milk to boil in separate pan. Mash potatoes. Beat in butter and hot cream or milk to desired texture. Add garlic, salt, and pepper to taste.

Source: http://www.cooks.com/rec/doc/0,1850,144186-240193,00.html

Thanksgiving Dinner: Entree: Turkey

It's not too early to start thinking about Thanksgiving.

TURKEY
1-1/2 teaspoons poultry seasoning
1 teaspoon paprika
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
16 pounds Whole Turkey, thawed, if frozen
No-Stick Cooking Spray
_
SAUCE
2 tablespoons Margarine
1 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1-1/2 cups chicken broth
1/2 cup half and half

Directions

Preheat oven to 325°F.
Stir together poultry seasoning, paprika, thyme, salt, and pepper in small dish to make seasoning mixture.
Remove neck and giblets from body and neck cavities of turkey. Drain juices and dry turkey with paper towels. Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in shallow roasting pan.
Coat turkey with cooking spray and sprinkle with seasoning mixture. Roast turkey 3 to 3-1/2 hours or until thigh is 180°F on a meat thermometer. Cover breast and top of drumsticks with foil after 2 hours to prevent overcooking of breast. When done, let turkey stand 15 minutes before carving.
For sauce, melt Fleischmann's in small saucepan over low heat. Add mushrooms; cook and stir 1 minute. Stir in flour, poultry seasoning, salt, thyme, and pepper.
Gradually stir in broth and half-and-half. Cook and stir constantly over medium heat until thick and bubbly. Cook and stir 1 minute more. Serve over sliced turkey.
Nutrition Note: Replace traditional turkey gravy with a make-ahead light mushroom sauce that is rich in flavor so only a small amount is needed to compliment the turkey.

Source: http://www.butterball.com/en/
main_canvas.jsp?includePage=recipe.jsp?recipeId=100865&cat=2;14

Fall Comfort Food: Dessert: Chocolate Pudding

There's nothing more comforting than Chocolate, except Chocolate Pudding.

Steamed Chocolate Pudding

1/2 cup butter (slightly softened)
6 tablespoons sugar
1 cup almond flour
1 to 1 1/2 teaspoons baking powder
1 ounce unsweetened cocoa powder
2 eggs, beaten
2 ounces chocolate (chopped)

Grease a 2-pint glass bowl with butter. Have a large saucepan with about 3 inches of water simmering on the stove, and a metal colander with a close-fitting saucepan lid to place over the saucepan.

In a medium bowl, cream the softened butter and sugar until light and fluffy. In a smaller bowl, mix the almond flour, baking powder and cocoa powder together and then alternately add to the butter mixture with the beaten egg, beating well between each addition.

Finally, stir in half the chopped chocolate. Place the remaining chips in the base of the glass bowl and add the mixture on top. The bowl will only be about half full, but this allows plenty of space for the pudding to expand during cooking.

Cover the bowl with a large piece of greaseproof paper so that the paper covers the bowl like a lid, and then with a similar sized piece of aluminum foil, securing the foil and paper around the outside of the bowl with string or a sturdy elastic band.

Place the prepared bowl into the colander and place the colander over the saucepan of simmering water. Put the saucepan lid on the top and leave to steam for 2 hours. Check the water now and again to make sure it doesn't boil dry -- it may need topping up with boiling water.

After 2 hours, remove the colander from the heat and take off the aluminum foil and paper. Slide a knife around the edge to loosen the pudding and turn out onto a warm plate. If any of the chocolate sticks to the bottom of the bowl, spoon it out onto the top of the pudding.

Source: http://sheknows.com/about/look/5353.htm

Fall Comfort Food: Entree: Hot & Spicy Ribs

Fall is still acceptable grilling weather. Get that grilling in before the snow starts to fall.

3 pounds pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 cloves garlic, minced
1/2 teaspoon pepper

In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling. Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and bast the other side. Grill until done (about 10 more minutes).

Source: http://bbq.about.com/od/ribrecipe1/r/ble31020b.htm

Fall Comfort Food: Vegetable: Cauliflower Au Gratin

Anything au gratin just screams comfort food. And remember, cauliflower is one of those vegetables that is really good for you.

1 large head cauliflower, broken into florets
1/4 C butter, divided
1/2 C diced onion
1-1/2 C shredded cheddar
1 C sour cream
1/4 t salt
1/2 C dried bread crumbs

In a saucepan cook cauliflower in boiling salted water for 10 minutes. Drain well.

Combine cauliflower with 2 T. butter, onion, cheese, sour cream, and salt. Spoon into a 1-1/2 qt. casserole. Melt remaining butter and toss with bread crumbs. Sprinkle over the cauliflower mixture.

Bake at 350º for 30 minutes or till heated through.

Serves 10-12

source: http://www.razzledazzlerecipes.com/quickneasy/veg/cauliflower-au-gratin.htm