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Go Big Red Thanksgiving Recipes For Nov. 9th


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Cranberry-Apple Crisp



5 Med Granny Smith apples

1 can (16 oz) Whole berry cranberry sauce

3/4 cup sugar

2 Tbls flour



1/4 cup nuts, chopped

1 cup rolled oats

1/3 cup packed brown sugar

1/3 cup all purpose flour

1 tsp. cinnamon

1/4 cup butter or marg. melted

Vanilla ice-cream or whipped topping (optional)


Preheat oven to 375*.

Peel and slice apples. Place in a 9x9 pan. In a bowl combine cranberry sauce, sugar and flour; mix well. Pour cranberry mixture over apples toss to coat. Mix nuts, oats, brown sugar, flour and cinnamon. Add butter to dry ingredients. Mix well. Sprinkle topping over fruit mixture. Bake 35-40 minutes or until fruit is tender. Serve warm with ice-cream or whipped topping, if desired.




Eggnog Coupe de Milieu


Start to finish: Two hours

(10 minutes active)


2 medium eggs

1 cup heavy cream

1/8 cup sugar

Pinch ground cinnamon

½ cup Southern Comfort

1/8 teaspoon vanilla extract

Grated nutmeg, for garnish



Bring about an inch of water to a simmer in the bottom half of a double boiler.


While the water heats, in the top half of the boiler combine the eggs, heavy cream, sugar and cinnamon. Place the top half over the simmering water and whisk until thick and frothy, about six to eight minutes.


Pour the mixture through a mesh strained into a bowl. Refrigerate until chilled like custard, about two hours. When cold, whisk in the Southern Comfort and vanilla. Divide among chilled shot glasses and garnish with freshly grated nutmeg.


Makes six to eight servings.


Recipe from Ti Adelaide Martin and Lally Brennan's "In the Land of Cocktails."


Broccoli Casserole:


2 pkgs. frozen broccoli

1 cup sour cream

1 can shrimp soup

Lemon Pepper

French Fried onion rings


Cook broccoli according to pkg. directions. Stir in sour cram and shrimp soup. Season with lemon pepper. Crumble onion rings over top. May substitute cauliflower instead of broccoli.


Broccoli Corn Bake:


Preaheat oven to 350.


1 can cream-of-style corn

1-10 oz. pkg. frozen chopped broccoli

1 egg, beaten

1/2 cup coarse cracker crumbs

1/4 cup chopped onions

1/2 tsp. salt

Dash of pepper

5 T. melted butter

1 cup bread crumbs


Combine corn, cooked broccoli, egg, cracker crumbs, onion, salt and pepepr and 3 T. melted butter. Pour into 1-pt. casserole. Combine bread crumbs and remaining 2 tablespoons butter. Sprinkle over top. Bake, uncovered, in a 350 degree oven for 35 to 40 minutes.



Broccoli-Onion Deluxe:


2-10 oz. pkgs. frozen, cut broccoli

2 cups frozen, small, whole onions (or 3 medium onins, quartered)

1/4 cup butter or margarine

2 T. all-purpose flour

1/4 tsp. salt

1 cup milk

1-3 oz. pkg. cream cheese

1/2 cup shredded sharp American cheese

1 cup soft bread crumbs


Preheat oven to 350. Cook frozen broccoli according to package directions. Drain. Cook frozen or fresh onions in boiling, salted water until tener. Drain. In saucepan, melt half of the butter or margarine. Blend in flour, salt and dash of pepper. Add milk, cook, stirring constantly untl thickened and bubbly. Reduce heat; blend in cream cheese until smooth. Place vegetables in 1-1/2 quart casserole. Pour sauce mixture over and mix lightly. Top with cheese. Melt remaining butter, toss with bread crumbs. Sprinkle on top of casserole. Bake at 350 until heated through, 40 to 45 minutes.


Broccoli With Sour Cream Sauce:


2-10 oz. pkgs. frozen broccoli

3 T. butter

3 T. finely chopped onion

2 cups sour cream (2 small cartons)

2 tsp. sugar

1-1/2 tsp. white vinegar

3/4 tsp. poppy seeds

1/4 tsp. salt

1/8 tesp. white pepper (optional)


Cook broccoli. Drain. Melt butter in saucepan and cook onion until transparent. Do not need to cook, if you prefer not to. Remove from heat and add remaining ingredients. Heat well, but, do not boil. Place hot broccoli on a warm platter and drizzle with sauce (or may serve sauce seperately).


Easy Garden Vegetable Pie:


2 cups fresh broccoli or sliced cauliflowerets

1/2 cup chopped onion

1/2 cup chopped green peper

1 cup Cheddar cheese

1-1/2 cup milki

1/4 cup Bisquick mix

3 eggs

1 tsp.salt

1/4 tsp. pepper


10 x 1-1/2 pie pan 400 degrees 35 to 40 minutes


Heat oven to 400. Lightly grease 10x1-1/2" pie plate. Cook broccoli in salted water until tender. Drain thoroughly. Mix broccoli, onion, green peper and cheese in pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting.


*1 pkg. frozen chopped broccoli or cauliflower can be substituted for the fresh broccoli or cauliflower.


Broccoli Casserole


1/4 cup onion -- chopped

4 tablespoons butter

2 teaspoons flour

1/2 cup water

8 ounces Cheese Whiz

2 boxes frozen, chopped broccoli,defrosted -- squeezed

salt and pepper -- to taste


Preheat oven to 350°.


Saute onion in butter until soft but not brown.


Dissolve flour in water and add to butter mixture, stirring until thick.


Add Cheese Whiz, lower heat and stir until melted.


Pour mixture into broccoli and stir to mix. Season with salt and pepper.


Pour into lightly greased casserole and bake, uncovered, for 45 to 50 minutes.


Hot Apple Pie Dip


1 tub (8oz) Cream Cheese Spread (can use light)

2 t. Brown sugar

1/2 t. pumpkin spice

1 apple, chopped, divided (toss with a bit of lemon juice to keep from browning)

1/4 c. Cheddar cheese, shredded

2 T. Pecans, chopped


Wheat Thins – Lightly Cinnamon

Golden Harvest Apple Cinnamon Toasted Chips


Oven 375º


Mix cream cheese, brown sugar and pumpkin spice until well blended. Stir in half the chopped apple. Spread into a small casserole dish or pie plate. Top with the other chopped apples, cheese and nuts. Bake 12 minutes, or until hot. Serve with Cinnamon flavored crackers/chips.



Cranberry Salsa:


2 Cups fresh or frozen cranberries

1 orange, peeled and chopped

1 Tablespoon orange peel, grated

1 Tablespoon fresh ginger root, minced

1 Tablespoon fresh parsley, chopped

1 Tablespoon fresh cilantro, chopped

1 jalapeño pepper, seeded and chopped (to taste)

1/3 Cup honey

2 Tablespoons frozen orange juice concentrate, thawed



Coarsely chop cranberries in food processor. Add orange,

orange peel, ginger, parsley, cilantro and jalapeño pepper;

process 30 to 40 seconds or until mixture is coarsely chopped.

Add honey and orange juice concentrate; process about five

more seconds. Makes 2 cups.


Serve with turkey or other poultry.




1/2 cup tub-style cream cheese, softened

1/2 cup whole berry cranberry sauce


Combine cream cheese and cranberry sauce, stir well. Spread heaping teaspoonfuls on bread or buns. Top with ham slices.


**Optional: Use cinnamon bread instead of rolls,




Skin and boil 8 medium round white potatoes, cool. Be careful not to over boil them, because you don't want them to fall apart when you try to slice them (it will make this mushy) - you want nice round slices.


Beat together to form "sauce":

2 cubes melted butter (1 cup total)

1 pint sour cream (2 cups)

2 t Lawry’s seasoned salt


Slice potatoes when cooled. Layer in a 2.5 quart baking dish (like a round Corningware dish): potatoes, sauce, potatoes, sauce, etc. Bake uncovered 325 degrees for 25-35 min.


***to clear up any confusion in the instructions, the word "sauce" is referring to the sour cream, butter and seasoned salt mixture***


Cottage Potatoes


4 to 6 lg. potatoes, peeled, cooked

4 oz. sour cream

6 oz. cottage cheese

4 T. butter ( I use a stick)

Salt and pepper to taste


Beat well & pour in a greased casserole dish. Sprinkle paprika over the top & put a few pads of butter here & there. Bake at 350º for about 30 to 40 minutes. They “puff” up as they bake.

Can be made a day ahead & kept in the fridge until bake time.


French Coconut Pecan Pie


2-1/4 cups sugar

2 T flour

6 large fresh eggs

1 cup buttermilk (room temp)

8 T. butter, melted (one stick)

1 cup flaked coconut

1 cup pecans, chopped (toasted)

2 unbaked, 8 inch pastry shells


Preheat oven to 350 degrees


In a medium bowl, combine sugar and flour. In a large bowl, whisk the eggs.

Whisk the flour mixture into the eggs until smooth. Stir in the buttermilk, butter, coconut and pecans. Pour into unbaked pie crusts. Bake until center is set, about 45-50 minutes. (I bake mine a bit longer because I like it more set)


NOTE: These will not last long. You better make 2-3 if you make this recipe for Thanksgiving.


Pumpkin Pie Squares


1 box yellow cake mix

1 1/2 sticks butter

3 eggs

1 15 oz. can pumkin (not pie filling)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 C milk

1/4 C granulated sugar


Preheat oven to 350°


For Crust:

Spray pan 9 x 13 pan with nonstick spray.

Use 3/4 of the box of cake mix, (reserving 1/4 of the box for topping), add 1 stick melted butter, 1 beaten egg. Mix thoroughly. Press evenly into a 9 x 13 pan.


For Filling:

Mix 1 can pumpkin, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 2 beaten eggs and 1/2 C milk. Mix together and pour over crust.


For Topping:

Melt 1/2 stick (4T) of butter, Add to reserved 1/4 box of cake mix, 1/4 C sugar, 1 tsp. cinnamon. Mix thoroughly with fork. Sprinkle over pie filling.


Bake uncovered for 45 minutes. Do not overbake as the cake mixture will burn quickly. Cool completely.


Note: Do not cover until completely cool or it will become soggy.


Stuffed Butterflied Shrimp:


24 uncooked, unpeeled, large shrimp

1 cup Italian salad dressing

1-1/2 cups seasoned bread crumbs

1 can (6-1/2 oz.s) chopped clams, drained and minced

6 tablespoons butter, melted

1-1/2 teaspoons minced fresh parsley


Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrim (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.


Meanwhile, in a bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shirmp in a greased 13x9x2-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350 for 20-25 minutes or until shrimp turn pink. Makes 2 dozen.



Crab-Stuffed Mushrooms


2 lbs. large fresh mushrooms

6 green onions, finely chopped

1/3 cup butter; cubed

1 can (6 oz.s) lump crabmeat, drained

1 cup seasoned bread crumbs

2 tablespoons blue cheese

2 teaspoons minced fresh parsley

1/8 teaspoon salt


Remove mushroom stems and finely chop; set caps aside. In a large skillet, saute chopped mushrooms and onions in butter for 5-7 minutes or until tender. Remove from the heat. Stir in the crab, bread crumbs, blue cheese, parsley and salt. Spoon into mushroom caps.


Place on an ungreased baking sheet, bake at 450 for 8-10 minutes or until heated through.

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