The Thanksgiving Menu

photoI am no cook. I mean, I try to be a good cook. I talk like I’m a good cook. Everyone at work probably thinks I am a world famous chef… I really talk myself up. But here’s the truth. I am no cook. So when I volunteered myself to host Thanksgiving dinner, I think that little ego of mine was saying, “oh yeah, we are just going to WOW everyone with your amazing skillz”. But then came the pressure, I panicked and divvied out all the hard stuff to the family. So thanks guys.

So here I am, two days before Thanksgiving, finally solidifying my menu. I wanted to share a few last minute recipes with you, just incase you feel like you need just one more dish. Best part, these are all pretty easy and doable in just a few hours. (I haven’t done it yet… so I guess we will see how long it really takes.) But I am assuming a few hours… I might laugh at that later. 

I have posted the links to everything but the pumpkin cinnamon rolls because those were a recipe shared by a good friend who SWEARS by them. She ALSO claims them to be “easy”. I don’t even know what “easy” means anymore. The recipe for the cinnamon rolls is below.

Cranberry Apple Spinach Salad

Tom’s Perfect Mashed Potatoes

Cranberry-Jalapeno Cream Cheese Dip

Glazed Vegetables

What are you Thanksgiving go-to recipes? Any family faves?

Pumpkin Cinnamon Rolls

Ingredients:
1/4 cup warm water
1 (.25oz) package of active dry yeast
1 (5 oz) can of evap milk
3/4 c white sugar
1 (15 oz) can pumpkin
1 egg, beaten
3 tbsp olive oil
5 cups flour
1/4 cup melted butter
1 1/4 cups brown sugar packed
2 tbsp pumpkin spice spice
1/2 tsp vanilla

Warm h20 in bowl and sprinkle yeast over. Let stand 5-10 minutes until foamy. Stir in Evap milk, white sugar, pumpkin, olive oil and egg. Mix until thoroughly combined. Mix in 2 tsp of pumpkin pie spice, then add 5 cups flour to make stiff dough. Knead until smooth and elastic about 8 minutes. Dough will be sticky. Place ball in oiled bowl and cover with cloth, let rise in warm place for 45-1 hr.

Oven 350-Grease 9×13 baking pan

Punch down dough and roll it out into rectangular shape on floured surface until it measures 18 inches wide by 26 inches long. Brush dough with 1/4 cup melted butter.Use below filling recipe and sprinkle/spread over dough. Roll up dough the long way and pinch the seam. Cut dough into 12 equal sized pieces with sharp knife.

Bake 30-40 minutes

Filling: 1/2 Cup softened butter
1 cup packed brown sugar
4-5 tbsp ground cinnamon/or pumpkin pie spice
3/4 C chopped nuts.

Glaze:
1/2 tsp vanilla
1 (3oz) package Cream Cheese softened
2 tbsp butter
1 cup confectioners sugar
1/4 cup milk

Happy Thanksgiving everyone!!

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Comments

  1. Clay says

    Hey arent you that girl that one 2 Jay Z tickets on the radio yesterday??

    This food looks good. Let me know if you need a taste tester or help doing the dishes.

  2. jolene says

    It just wouldn’t be Thanksgiving without our “special” drink: Simply, half grape juice and half sprite. It’s a family tradition. I couldn’t have it last year, but the nurses told me that my IV nutrition reminded them of apple juice. Also, the chicken broth will be in the gravy this year instead of in a cup. As you might guess, I have much to be grateful for. Have a wonderful Thanksgiving, and don’t forget the deviled eggs! Also a must.

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