Thanksgiving Meal Recipes


Need ideas for your Thanksgiving meal? I found some that looked mouth-watering. Here they are for you. Maybe you can grab one and use. If you do, you have to let me know what you thought.

Classic Pumpkin Pie

Classic Pumpkin Pie

This homemade pumpkin pie recipe uses homemade ginger-spiced whipped cream as an extra surprise. Thanksgiving dessert never tasted so good!

20 min.prep time 1:40total time
8 servings
13 Ratings

 

Ingredients

 

Crust

1 cup all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons cold water

Filling

1 cup firmly packed brown sugar
1 (15-ounce) can pumpkin*
1 teaspoon pumpkin pie spice**
1/2 teaspoon salt

Ginger Whipped Cream

1 tablespoon sugar
1/4 teaspoon ground ginger

Directions

Heat oven to 425°F.Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.

Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Beat eggs at medium speed in bowl until thick and lemon-colored. Add all remaining filling ingredients; beat until well mixed. Pour filling ingredients into prepared crust. Bake 10 minutes.

Reduce oven temperature to 350°F.

Bake 40-50 minutes or until knife inserted in center comes out clean. Cool completely.

Beat 1/2 cup whipping cream at high speed in bowl, scraping bowl often, until soft peaks form. Add 1 tablespoon sugar and ginger. Continue beating until stiff peaks form.

Top each serving with dollop of whipped cream. Sprinkle with additional ground ginger, if desired.

Store pie and whipped cream in refrigerator.

 

*Substitute 2 cups mashed cooked fresh pumpkin.

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

 

Sweet Potatoes

Potatoes

6 medium (about 3 1/2 pounds) orange sweet potatoes or yams, cut into 2-inch chunks
3 tablespoons Land O Lakes® Butter
1 1/2 tablespoons firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/4 teaspoon pepper

Pecans

1/3 cup chopped pecans
2 tablespoon sugar
1/4 cup sliced green onions

Directions

Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat 5-6 minutes or until water comes to a boil. Reduce heat to medium-high. Cook 30-35 minutes or until potatoes are tender. Drain. Cool slightly. Peel potatoes.Heat oven to 375°F.

Place sweet potatoes and all remaining potato ingredients into bowl. Beat at medium speed, scraping bowl often, until smooth.

Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake 20-25 minutes or until heated through.

Melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, 2-3 minutes or until pecans are golden. Remove from heat.

Sprinkle potatoes with pecans and green onion, just before serving.

Recipe Tip

– To make ahead, prepare sweet potato mixture and pecans as directed. Do not bake sweet potato mixture; cover and refrigerate. Before meal time, heat oven to 375°F.; bake as directed. Just before serving, sprinkle with pecans and onions.
Cheesy Carrot and Bacon Bake

Carrots

6 to 8 medium (4 cups) carrots, sliced 1/4-inch
4 slices bacon, cut into 1/2-inch pieces
1/4 cup finely chopped celery
1 tablespoon chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 cup milk
6 (3/4-ounce) slices Land O Lakes® Deli American, quartered

Topping

1 cup seasoned croutons, crushed

Directions

Heat oven to 350°F.Place carrots into 2-quart saucepan; add enough water to cover. Cook over medium heat 8-10 minutes or until just tender. Drain. Place cooked carrots into ungreased 8-inch square baking dish.

Cook bacon in 2-quart saucepan over medium heat until cooked but not crisp; add celery and onion. Continue cooking, stirring occasionally, 3-4 minutes or until celery is crisply tender.

Stir in flour, salt and dry mustard. Continue cooking, stirring occasionally, 1 minute or until bubbly. Stir in milk with whisk. Continue cooking, stirring occasionally, 4-5 minutes or until mixture thickens and comes to a full boil. Continue boiling 1 minute. Remove from heat; stir in cheese until melted.

Pour sauce over carrots. Sprinkle crushed croutons over carrots. Bake 35-40 minutes or until bubbly in center and bread cubes are lightly browned.

Recipe Tip

To make ahead, prepare as directed except do not top with croutons or bake. Pour sauce over carrots; refrigerate overnight. Crush croutons; place into resealable plastic food bag. To bake, remove carrots from refrigerate; let stand at room temperature 1 hour. Heat oven to 350°F. Sprinkle carrots with crushed croutons; bake 35-40 minutes or until bubbly in center and croutons are lightly browned.
Grandma’s Dinner Rolls
3 tablespoons warm water (105°F. to 115°F.)
1 (1/4-ounce) package active dry yeast
1/4 teaspoon sugar
3/4 cups milk
1/4 cup Land O Lakes® Butter, cut into chunks
1 teaspoon salt
1/4 cup sugar
3 to 3 1/2 cups all-purpose flour
Land O Lakes® Butter, melted, if desired

Directions

Place warm water in bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5-10 minutes or until mixture starts to foam around edges.Place milk and butter in 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.

Combine 1/4 cup sugar and salt in bowl. Add warm milk mixture; mix well. Add egg; beat at medium speed until well mixed. Check the temperature in the bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly. Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.

Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.

Turn dough onto lightly floured surface; knead about 5 minutes until smooth and elastic, adding more flour if dough is sticky. Place into greased bowl; turn greased side up.

Cover; let rise in warm place 45-60 minutes or until doubled in size. Dough is ready if indentation remains when touched.

Punch down dough. Divide dough in half. Cut each half into 9 equal pieces. Shape each piece into a ball. Place balls onto large greased baking sheets. Cover with plastic food wrap; let rise 30-45 minutes or until almost doubled in size

Heat oven to 350ºF.

Bake 12-14 minutes or until light golden brown. Brush warm rolls with melted butter, if desired.

 

Southern Pecan Pie

 

Southern Pecan Pie

Southern Pecan Pie

Pecan pie that is sure to become a tradition on your dessert table.

20 min.prep time 1:40total time
8 servings
7 Ratings

 

Ingredients

 

Crust

1 cup all-purpose flour
1/8 teaspoon salt
3 to 4 tablespoons cold water

Filling

1 cup light corn syrup
1/2 cup firmly packed brown sugar
2 tablespoons Land O Lakes® Butter, melted
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 (4-ounce) package (1 cup) pecan halves

Topping

Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

Directions

Heat oven to 375°F.Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened. Shape into ball; flatten slightly.

Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Combine corn syrup, brown sugar, eggs, butter, vanilla and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in pecans.

Pour into crust. Bake 50-55 minutes until center is set. Cool completely.

Top each serving with whipped cream, if desired.