28 Delicious Thanksgiving (and Thanksgiving Leftovers) Recipes for 2016

Thanksgiving 2016 2

It’s that time again; time for the annual Thanksgiving post. After almost 6 years of blogging, I have accumulated quite a few recipes that work in this category, so I have to cull some out so as to not end up with a post with 50 different additions. πŸ˜›

Let’s start with entrees. Because…turkey…ham. Yummy. πŸ˜€

This Orange Marmalade Brown Sugar Glazed Ham is my absolute favorite way to make a ham. The ham turns out so moist and tender with such a delicious sweet/salty flavor you’ll keep coming back for.Orange Marmalade Brown Sugar Ham-001This Sesame Soy Turkey Breast is fantastic if you’re a cook who’s willing to leave the traditional box a bit on Thanksgiving. This glaze can also be used on a whole turkey, a chicken, game hen, you name it.

Sesame Soy Turkey Breast

Sesame Soy Turkey Breast

I know that a lot of families like to serve a pasta dish as one of the main dishes so I’m including our favorite, this Cheesy Sausage And Meatball Pasta Bake. This makes a LOT, so it’s perfect for Thanksgiving, when a lot of people are there, with everyone getting as little bit of each dish.Cheesy Meatball And Sausage Pasta BakeLet’s move on to appetizers; those little bits you put out to keep everyone from storming the kitchen begging for food. πŸ˜›Β  One of my favorite easy dips (and when I say easy, I mean it) is my White Trash Dip. I know; such a classy name, lol. But it is great for appeasing the hungry mongrel hordes and quick to throw together, which is always a plus on Thanksgiving.
White Trash Dip
I have adored Boursin Cheese for years, but man, that stuff is expensive for the small amount you get. So I started making my own years ago. This is soooo good and always a hit. It’s creamy, great with veggies like celery sticks as well as crackers. If you have any left over, it also makes a great stuffing for chicken breasts.

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread

Ahhhh, side dishes. What would Thanksgiving be without 50 side dishes to serve with the turkey and ham? One of my all time most popular posts here at From Cupcakes To Caviar is my Insanely Cheesy And Creamy Mac And Cheese. This makes a HUGE pan of mac and cheese, so it’s perfect for the holidays.Insanely Cheesy And Creamy Mac & CheeseYou can’t have turkey without mashed potatoes, right?
I was never a mashed potato fan until I made up these Ultimate Buttery Sour Cream And Onion Mashed Potatoes. I totally love these. They are creamy, buttery (boy, are they buttery) and with a subtle tang from the cream cheese.

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

If you want to go a little different, you can’t beat these Herb Roasted Potatoes And Root Vegetables. The potatoes and veggies get all crispy on the outside and all soft and tender inside. So, so good.

Herb Roasted Potatoes And Root Vegetables

Herb Roasted Potatoes And Root Vegetables

I was never a cold pasta salad sort of a person until I made up this Chilled Caprese Tortellini Salad a few years ago. It’s great during the holidays for people who may want something a little lighter (and with no meat in it, lol) but still full of flavor.Chilled Caprese Tortellini Salad
I have a major thing for Winter squashes. To me, they stand so far above the ubiquitous Summer squashes. I took one of my favorites here and stuffed it to come up with Squash Stuffed With Sausage, Pears And Cranberries. This is a fantastic addition to the holiday meal or a great light entree on it’s own.

Squash Stuffed With Sausage, Pears And Cranberries

Squash Stuffed With Sausage, Pears And Cranberries

You can’t have Thanksgiving dinner without cranberry sauce, right? While I admit to a secret love for the kind that slithers out of the can with a loud plop, I also love homemade cranberry sauce and make a large batch every year. My Spiced Spiked Cranberry Sauce is a perfect foil for all the rich dishes you’ll be serving. The brandy is completely optional so don’t let that turn you away from it. Spiced Spiked Cranberry Sauce

Now we come to the breads. I’m not normally a big one for breads, but hot and fresh on the holidays? I tend to go for them more at that time. And these Angel Biscuits have become a family favorite. Since they have baking powder in them as well as yeast, they are fairly foolproof, which is great for the less experienced cooks out there.

Angel Biscuits

Angel Biscuits

The rolls I have been making for years are these Oatmeal Yeast Rolls. They are so fluffy and soft; perfect hot spread with butter or later as a mini turkey sandwich (Yes, I know this is a bad photo. The post is an old one, when my photography skills were sub-par, to say the least. The rolls however, are amazingly good)

Oatmeal Rolls

Oatmeal Rolls

I love to make a few loaves of bread for Thanksgiving as well as rolls. They are so good with dinner and make fantastic sandwiches the next day. I particularly love to make my Loaded Baked Potato Bread, The flavors in it go wonderfully with a turkey sandwich!

Loaded Baked Potato Bread

Loaded Baked Potato Bread

Here in the south, a lot of people like to make cornbread to go with dinner, even on the holidays. My Sweet Cream And Honey Cornbread is a favorite. It’s fluffy, not at all dry like so many cornbreads can be, with just a touch of sweetness.

Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

Then, of course, we have the part of dinner that everyone looks forward to; dessert! And man, you know I have some desserts to share with you! I have to start with the classics, of course, so here is my favorite- my Decadent Extra Creamy Pumpkin Pie. This one is posted with a really good cornmeal crust, but you can use your favorite crust. Just make sure it’s a deep dish one. Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust
That pumpkin pie tends to be my husbands favorite. Mine however will always be Pecan Pie. I love it slightly warmed with heavy cream poured over it. So bad for me, but so delicious!Deep Dish Pecan Pie

The last few years, my favorite pecan pie has had to vie with this Cranberry Apple Cake. I can’t say enough good things about this cake. It’s absolutely delicious and I can’t imagine the Thanksgiving meal without it now. It’s sweet, tangy, crispy, just a wonderful dessert that I look forward to all year.

Cranberry Apple Cake

Cranberry Apple Cake

If you want a classic (not to mention, heavenly chocolate goodness πŸ˜€ ) you’ll want to make this wonderful Old Fashioned Chocolate Cake With Chocolate Icing This is a favorite with pretty much all age groups, and even those people who say Thanksgiving should be all about the pies. I’m not even normally a cake person and I love it!

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

If you want to do a different apple dessert, my Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce would be a great choice. It’s easy to throw together the day before you need it and then just warm up the sauce when ready to cut and serve. Again, I’m not huge on cakes, which is why if you see me posting one, you know it MUST be good.

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Or maybe you prefer a classic apple dessert? I find myself going for this Old Fashioned Apple Crisp all year round, but it’s a delicious choice on Thanksgiving!Old Fashioned Apple Crisp 2

I have a couple of desserts for you that are a bit more elegant, plus not as heavy. The first is one I love; my Elegant And Easy Lemon Almond Cake. This cake is light and filled with the flavor of almond and lemon; perfect for the family members who want a little something for dessert, but don’t want the heavier sweets.

Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake

The other one is one of my more recent creations- these Skillet Pears With Autumn Spiced Caramel Sauce. These are wonderful if you have a smaller gathering. The pears end up tender and juicy and the caramel sauce is fantastic.Skillet Pears With An Autumn Spiced Caramel Sauce 9

So, what to do with leftovers once Thanksgiving is over? When you tire of just making a plate of leftovers, I have some things you can do with some of them. If the title says chicken, obviously you can sub in that leftover turkey staring you in the face.

We love Mexican food in my house. Yes, I know that much of what we all call Mexican food has been totally Americanized, but it’s still delicious, so who cares? One of my family’s favorites are these Cheesy Chicken (Turkey) And Chorizo Enchiladas. They have the perfect mix of creamy, spicy and cheesy. I make them all year round, but they are a perfect way to use up leftovers.Cheesy Chicken And Chorizo Enchiladas 2

Everyone makes soup after Thanksgiving. But I have one here that doesn’t need to have you simmering stock for hours on end. I can eat a boatload of my Quick And Easy Turkey, Bacon And Cheese Chowder. This is comfort food at its best and it doesn’t have to cook for hours.Quick & Easy Turkey, Bacon & Cheese Chowder

Along the Mexican lines again, I almost always make a pan of White Chicken (Turkey) Enchiladas in the week after Thanksgiving. These are soooo darn good and everyone scarfs them down.

Creamy, Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

You may still have some turkey left even after those (I know I will; I always buy too much!) so my Cheaters Easy Chicken (Turkey) And Dumplings never fails me. It’s warming, comforting and filling and tastes great!

Cheaters Easy, Creamy Chicken & Dumplings

Cheaters Easy, Creamy Chicken & Dumplings

If you have leftover cranberry sauce (and you know you will), make a loaf of my Pumpkin Cranberry Bread. It’s an easy way to use up some of those leftovers and it makes a yummy breakfast or light snack.Easy Pumpkin Cranberry Breadthanksgiving

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Nineteen Delicious Thanksgiving (and post Thanksgiving) Recipes

Thanksgiving Collage



 

Hewwo! I wanted to toss out some recipes from the blog that are perfect for Thanksgiving (or any other day, but we’ll concentrate on Thanksgiving for now πŸ˜› ) Enjoy, have an absolutely wonderful Thanksgiving day, don’t eat too much and enjoy the company of those you love! <3

Insanely Cheesy And Creamy Mac & Cheese Insanely Cheesy And Creamy Mac & Cheese

This is definitely my most popular mac & cheese recipe and with good reason. It serves a large crowd, so it’s perfect for this time of year and it tastes amazing! Insanely Cheesy And Creamy Mac & Cheese

Ultimate Buttery Sour Cream And Onion Mashed Potatoes
I just posted these yesterday, but I wanted to make sure they got into this compilation. These are the best mashed potatoes I’ve ever had or made and I’ve been making potatoes for longer than some of you have been alive! Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Chilled Caprese Tortellini Salad
This Chilled Caprese Tortellini Salad is utterly delicious and so easy to put together. It gives you a side dish that doesn’t take a lot of work on a day when all you DO is work!

Orange Marmalade Brown Sugar Ham-001

We all totally love this Orange Marmalade Brown Sugar Ham Unless I’m in the mood to experiment, this is the only way I make ham anymore. It is great hot, room temp and makes excellent leftovers for sandwiches on a hearty thick sliced bread.

Brown Butter Blueberry Maple Cornbread

Brown Butter Blueberry Maple Cornbread

Speaking of bread :-P, this Brown Butter Blueberry Maple Cornbread may not be the type you’d make a sandwich with, but it’s oh so nice to have around!

Loaded Baked Potato Bread

Loaded Baked Potato Bread

On the other hand, one of my favorites for the holidays is my Loaded Baked Potato Bread. You can make this a couple days ahead of time and it’s such a moist, sturdy bread, that all you’ll need to do is give it a gentle reheating and it will be wonderful with dinner and make great leftover turkey or ham sandwiches later.

Oatmeal Rolls

I know this is a horrid photo; it’s from one of my oldest posts, but these Oatmeal Rolls are amazing! These are my family’s favorite rolls, ones that I turn to anytime I want rolls instead of loaf bread. You can’t tell the oats are in there, but they add so much flavor and moistness. I always recommend these for beginning yeast bakers.

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

I have yet to meet a person who doesn’t love this Old Fashioned Chocolate Cake With Chocolate Icing . It’s always a hit and a nice change from all the pumpkin and pecan everything this time of year.

Old Fashioned Apple Crisp

Old Fashioned Apple Crisp

Or, if you’re like me, you love the flavor of fruit pies, but you hate that pesky making the crust part? Well, forget crust… use streusel! πŸ˜› My Old Fashioned Apple Crisp is beyond easy and one of my favorite desserts. I’ve made it multiple times in the last few weeks.

Blueberry Grand Marnier Brown Butter Pound Cake

Blueberry Grand Marnier Brown Butter Pound Cake

Or if you want something even more old fashioned and homey, Wednesday night after all the other prep is done, throw this in the oven while you watch some TV and relax. Pound cakes always go over well and this Blueberry Grand Marnier Brown Butter Pound Cake is one of the best you’ll find!

Quick & Easy Turkey, Bacon & Cheese Chowder 2

You and I both know you’re going to have leftover turkey, right? So what better way to use it up than in this Quick And Easy Turkey Bacon And Cheese Chowder ? This is fairly quick, really easy and so darn creamy and delicious, you’ll want to swim in it.

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

If you’re looking for another apple type dessert, you can’t beat my Worlds Best Apple Spice Cake With Vanilla Butter Sauce. Yes, I said worlds best. Would I lie to you?

Cranberry Apple Cake

Cranberry Apple Cake

I made this Cranberry Apple Cake for the first time last year and it immediately became a family favorite! I can NOT say enough good things about this cake. Please make it or I’ll cry!

Creamy, Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

Here is another recipe for that leftover turkey. I know, the recipe says Creamy, Cheesy White Chicken Enchiladas, but I think you would have figured out for yourself that turkey can be substituted for the chicken, right? :-p

Spiced Pumpkin Latte

Spiced Pumpkin Latte

And of course you need something to drink, correct? This Spiced Pumpkin Latte is a nice warming drink with the perfect flavors of the season. You could also…ahem… make this a bit more adult with a shot of something in it. Just sayin’.

Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust

Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust

It’s Thanksgiving- you have to have pumpkin pie. It’s the law in all 57 states and 9,433 countries. So, if you’re going to have pumpkin pie, make sure it’s the best. This one- Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust definitely qualifies.

Deep Dish Pecan Pie

I’ve often wondered what makes certain things holiday traditions, but pecan pie is seriously up there on the list of things you have to have. Did I mention that whole “it’s the law” thing yet? While this isn’t the one I have made for many years, this Deep Dish Pecan Pie is awesome. It makes enough for one heck of a big crowd and isn’t quite as sweet and rich as the typical pecan pie. If you search through here, you can find the pecan pie I usually make. I just couldn’t bring myself to post it because it has to be in the record books as one of the worst photos ever taken of something that is actually utterly delicious πŸ˜›

Two last recipes for the leftovers for you.
Cheesy Chicken Fajita Quesadillas

I adore these Cheesy Chicken Fajita Quesadillas . I came up with them earlier this year when I wanted something crispy yet gooey. Turkey would work just fine in here.

And then there is….

Cheesy Chicken And Chorizo Enchiladas

Cheesy Chicken And Chorizo Enchiladas

these Cheesy Chicken And Chorizo Enchiladas. These are great if you want a bit more spice than the other ones I posted. Soooooo good!

So there you have it. 2015’s Thanksgiving picks. Have a wonderful Thanksgiving and know that I totally adore all of you! Well, not YOU, cause you deleted and blocked me on facebook recently for no reason other than you are friends with a woman I can’t stand and you are a follower. πŸ˜› But everyone else? Have a great Thanksgiving! (Sorry; I couldn’t resist that last bit, lol)
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Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes



Confession time again. As they say confession is good for the soul, my soul should be doing great by now, ehh? So here goes.

I don’t normally care for mashed potatoes. I know they are one of the American iconic dishes, they use potatoes and Lord knows I love potatoes and they are a traditional side dish to so many meals, especially Thanksgiving. But they just aren’t usually a favorite. I think it’s a textural sensory issue more than anything.

But with these potatoes, I may have to make an exception. While I’m sure I’m not the first person to ever think of it, a month or so ago, it popped into my head that as much as I love sour cream and onion potato chips, why not try it in mashed potatoes for Thanksgiving? So I did a smaller test batch to try it out and I am so very definitely making them this way for Thanksgiving dinner, sensory issues be darned.

These mashed potatoes are creamy and buttery with just enough sour cream and onion flavor to make it interesting. If you want a stronger flavor profile, add a couple of ounces more cream cheese. These are rather like a loaded baked potatoes, but creamy. Oh, so good. They are quick to pull together and as with any mashed potatoes, if you want to make these for the holiday dinner, just make them the day before, cover tightly with foil, refrigerate, then heat them in the oven or even a slow cooker the next day. This can be easily doubled, tripled, quadrupled, quintupled, sextupletted… ok, I’ll stop now. Sorry.

These are NOT diet food, so don’t go read the recipe and faint, please. πŸ˜€

You know the drill… get to cookin!

Mrs. Cupcake, who is going to go eat some more potatoes.

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

  • 2 1/2 pounds russet or Yukon gold potatoes (about 6 to 7 medium potatoes)
  • 1/2 cup (1 stick) unsalted butter, room temp, divided
  • 4 ounces (half a container) whipped sour cream and onion cream cheese
  • 1/4 cup milk
  • 1/2 to 1 teaspoon salt
  • freshly ground black pepper to taste
  • one green onion, thinly sliced
  1. Wash, peel and cube the potatoes. Place in a pot; cover with cold water. Bring to a boil over medium high heat, then turn down to medium and let cook until a fork easily pierces through a larger chunk. Remove from heat, drain into a colander and set aside for a minute.
  2. In the same pot, combine half of the butter (1/4 cup), cream cheese, milk, salt (use the smaller amount first. You can always add more salt, but you can’t take it back out) and pepper. Place over the still warm burner and let sit just long enough to take the chill off of the milk, about 2 minutes or so.
  3. Dump the potatoes into the pot and mash well. Then use a beater to whip them into a state of frenzied creaminess. See how easy that was?
  4. Spoon into your serving dish; dot with the remaining butter (if you don’t use it all, that’s fine), sprinkle with the sliced green onion and ground black pepper. Enjoy!!
  5. If you want to make them ahead of time, just spoon them into an oven safe serving dish, cover and refrigerate. Set them out the next morning, a couple of hours before dinner, then about 30 minutes before dinner, heat them (covered if you don’t want them to brown, uncovered if you do) in a 350 oven until hot all the way through.

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Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

 

Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake



Twas the week before Thanksgiving and all over the internet, were recipes for pumpkin and pecan and chocolate and all sorts of heavy desserts….

Yes, I’m well aware that that didn’t rhyme at all and didn’t even have a decent rhythm to it, but by the time I typed out “Twas the week before Thanksgiving”, my brain had died out. I tend to take thinking minute by minute, obviously.

Seriously though, I figured I would give all of you a recipe for something a little lighter, something citrusy and not bogged down with 5000 calories. Mind you, if you’re anything like me, it just means one MORE dessert to eat during the holidays, not one DIFFERENT dessert. There is no way I can turn down my pecan pie or pumpkin pie or berry pie. So, I join the throngs of Americans who spend the later hours of Thanksgiving sleeping under a table somewhere, fork in hand, whipped cream smears on my chin and a happy smile on my face.

This cake is so easy to throw together and it really is such a nice change from the heavier things this time of year. The cake itself is moist, with a mild taste of both almond and lemon, along with the gentle crunch of sliced almonds on top. I got the original recipe from the cookbook “Luscious Lemon Desserts”. I changed it in that it didn’t have the almonds on it, I used lemon oil rather than lemon extract, which I don’t care for as it adds a bitter flavor to foods in my opinion, I added more vanilla as well as almond extract in the cake andddddd added a couple tablespoons of actual lemon juice to give it a very mild tartness. All in all, this was delicious and something I can see making year round.

You know the drill…. πŸ™‚

Elegant & Easy Lemon Almond Cake

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons lemon zest
  • 1 teaspoon lemon oil (if you absolutely have to sub lemon extract, use 1 1/2 teaspoons)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/3 cup sugar
  • 1/3 cup almond paste, room temp
  • 1/4 cup (half stick) unsalted butter, room temp
  • 2 eggs
  • 1/2 cup thin sliced almonds
  1. Preheat your oven to 350 degrees. Line a greased 8 inch cake pan with parchment paper, then grease and flour the paper (or use a flour/oil combination baking spray). Sprinkle the sliced almonds evenly over the bottom of the pan.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. In another small bowl or measuring cup, whisk together the milk, lemon juice, lemon oil, and extracts
  4. In a large bowl, beat together the room temp almond paste and the butter. If it doesn’t beat well at first, do what I did- get a potato masher and mush the dickens out of it. It worked great. πŸ˜€ Beat in the sugar until fluffy.
  5. Once the sugar, butter and almond paste are nicely blended, beat in the eggs, one at a time, until well blended.
  6. Alternate adding in the flour mix and the milk mixture, starting and ending with the flour (flour, milk, flour, milk, flour), beating just until well mixed each time.
  7. Spoon the batter carefully over the almonds in the pan, then spread it evenly.
  8. Bake at 350 degrees until golden brown and a wooden skewer inserted in the middle comes out clean, about 35 minutes. Let the cake cool in the pan, on a rack for fifteen minutes, then carefully turn it out onto a plate to finish cooling.
  9. When cool, sprinkle the top generously with powdered sugar and cut into wedges to serve.

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Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake

 

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread



I am a Thanksgiving appetizer junkie.Β  By the time I finish cooking the actual meal, I am so filled up on appetizers that I have no interest in dinner. Of course, the taste testing I just HAVE to do *innocent smile* as I cook doesn’t help either. Mind you, none of this stops me from loading up a full plate just in case. I then eat three bites, cover the plate and become a total turkey pig a few hours later.

But nothing matches appetizers for me. I love small bites, love being able to pick and choose from nibbles of fun finger foods. One thing I particularly love is cheese. Combine that with what all of you know is one of my downfalls, something creamy, and I become a total glutton. Many years ago, I saw a recipe somewhere or another for Boursin cheese and just had to give it a try. The rest is history. Now I make it each Thanksgiving and Christmas. The original recipe has changed much over the years and I don’t even make it as per the recipe anymore.

This cheese is so darn good! If you love creamy spreads, you’ll love it. It goes great on crackers, veggies, and one way I love to use it to stuff chicken or pork chops with it. I’m a total peasant myself; this cheese spread and some Ritz crackers and I’m in heaven. Add in a glass of wine and yeah, baby, I’m good! πŸ˜€

This goes together so quickly you’ll think you missed a step. The most time consuming part; all of three minutes or so, is finely chopping the green onions and the garlic. Such a workout. :-p Then just put it into a pretty serving bowl, set out crackers and others dippers and watch your family and guests go crazy for it. You’re welcome. πŸ˜€

You know the drill….. <3

Β Creamy Homemade Boursin Cheese Spread

  • 2 8 ounce packages cream cheese, room temp
  • 1/2 cup (one stick) unsalted butter, room temp
  • 1/4 cup good quality Parmesan Cheese (not the grated stuff you sprinkle on spaghetti)
  • 3 tablespoons finely minced green onion (about 1.5 green onions should do it)
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon dill weed
  • 1 teaspoon Fine Herbes
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon salt (do NOT use more without taste testing. This is a simple mixture and easy to over salt)
  1. Β In a medium bowl, combine the butter and cream cheese. Beat well on medium speed until creamy and fluffy. Scrape bowl once, and beat for another minute or so.
  2. Add in all the rest of the ingredients. Beat well to combine. Give it a small taste test for salt and seasoning. Keep in mind the saltiness of any dippers you may use before adding more salt to the cheese.
  3. Spoon into a serving bowl; smooth top. Serve immediately or refrigerate until about half an hour before serving time.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread

 

Maple Butter Pecan Pie

Maple Butter Pecan Pie

Maple Butter Pecan Pie



I’m totally ready to get started with Thanksgiving and Christmas recipes. Hopefully, you’re totally ready to get those recipes, cause it’s probably the vast majority of what I’ll be posting for a while. πŸ˜€

I sometimes think to myself that I wouldn’t be as enamored of the holiday season if it fell in Summer. I mean… “let’s go grill out some chicken for Thanksgiving dinner” or “how about we make some nice cold ice cream to serve on Christmas”?? Those just don’t have the same ring to them, even though I’m well aware that it’s only on this half of the world that is deep into Autumn and Winter when Thanksgiving and Christmas hit. But I’m one of those people who gets sad if it isn’t bitter cold on both days. I want cozy, homey, preferably snowy. Plus, cooking a large meal in the oven and making the house a sauna when it’s not cold out kinda sucks.

I already have two pecan pies up here on the blog. But one can never have too many pecan pies, am I right? I rather like pecan pie, obviously. My husband isn’t fond of it. Yet I let him stay around anyway. Go figure.

I wanted to change up this years pecan recipe for the blog. So when I saw this in an old cooking magazine I have, I had to give it a try. I absolutely love real maple anything and I knew from the ingredients in this that it would be good. It came with it’s own pie crust recipe, but I forgot to get some photos of it, so I’ll post that separately next time I use it. Meanwhile, just use your own favorite 9 inch pie crust; even a store bought one is fine if you swing that way.

This was a delicious pie. Nice glazed looking pecans on top (the recipe called for pecan halves, but I prefer chopped. You do you.), a filling that wasn’t overly goopy nor overly sweet, but has a subtle maple edge to it. It IS pecan pie however; don’t go into this not expecting very sweet πŸ™‚ I love to serve my own piece of pie simply; just the pie, gently warmed, with a small puddle of heavy cream poured over it. Serve this with strong tea or coffee or a glass of milk for the kiddos.

You know the drill… <3

Maple Butter Pecan Pie

  • 9 inch pie crust
  • 1 to 1 1/2 cups toasted pecan halves (I used more like just 1 cup because I prefer a higher ratio of filling to pecans)
  • 1 cup packed brown sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup light corn syrup
  • 1/2 teaspoon salt
  • 4 eggs, lightly beaten (have them standing by in a large measuring cup)
  • 1 1/2 tablespoons vanilla extract
  • 4 tablespoons unsalted butter, melted
  1. Preheat oven to 400. Line a 9 inch pie pan with the pie crust; crimp as desired. Gently cover the crust with foil, making sure to press it snugly onto the sides. Dump about a cup or so of either dry beans or uncooked rice onto the foil (you can let these cool afterward and save them in a ziploc bag to use the same way again); spread evenly. Bake the crust for about 15 minutes; until it is set, but not browned at all. Remove from oven, take the foil off and turn the oven down to 325 degrees.
  2. In a medium pot, combine the brown sugar, maple syrup, corn syrup and salt. Cooking, stirring frequently, just until warmed and the sugar has melted.
  3. Slowly drizzle some of the warmed sugar mixture into the eggs, whisking constantly. You want to temper the yolks, but not scramble them by adding hot liquid to it too quickly. Do it nice and slow. When you have about half the sugar mix incorporated into the eggs, whisk the eggs into the pot containing the rest of the sugar mix. Stir in the butter and vanilla extract.
  4. Sprinkle the pecans over the bottom of the crust. Carefully pour the sugar/egg mixture on top of the pecans.
  5. Bake the pie at 325 for 35 to 45 minutes, until the filling is puffed (it will settle back down as it cools) and just off center looks set. It’s ok if there is still some jiggle right in the middle. That will firm as it cools.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Maple Butter Pecan Pie

Maple Butter Pecan Pie

Easy Pumpkin Cranberry Bread (Recipe Redo)

Easy Pumpkin Cranberry Bread

Easy Pumpkin Cranberry Bread



Both times I posted this, I debated for weeks, WEEKS I say, as to whether it should be called pumpkin cranberry bread or cranberry pumpkin bread. I walked the floors, I lost weight from not being able to eat, I didn’t sleep for days at a time! Why, you ask!? (Pretend you asked) All for YOU! Yes, YOU, dear and faithful reader! All two of you. For this show of love, I believe I should have multiple boxes of Godiva truffles sent to me, along with large cars, house and land deeds and cold, hard cash.

I am redoing this recipe for two reasons- 1) because the original photo I took sucked donkey toes. I mean, we’re talking really really bad. Then, there is 2) which is that as good as the bread was back then, it could still be better. Now however? It’s awesome. It can’t be better. It is pumpkin cranberry (cranberry pumpkin?) nirvana. You eat this and angels weep, but only because they don’t have any. It has the perfect blend of squashy pumpkin flavor and tart sweet cranberry flavor, all mixed up in a perfectly moist bread redolent of warm Autumn spices and a touch of orange for zing.
This is a very easy bread to make. No chopping of this ingredient, dicing of this one. It uses canned pumpkin and canned cranberry sauce. Both of which also add incredible moistness as well as flavor to this.

You know the drill… git to cooking.

Easy Pumpkin Cranberry Bread

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange zest
  • 3 tablespoons fresh orange juice
  • 1 (16 ounce) can whole berry cranberry sauce (use a good quality brand; I have found over the years that the cheap store brand ones use more sugar then fruit and it shows in the taste. I prefer Ocean Spray )
  • 1 (16 ounce) can pumpkin (not pumpkin pie filling; just pureed pumpkin)
  • 2/3 cup vegetable oil
  • 1 egg yolk
  1. Preheat oven to 350 degrees. Butter or use cooking spray on one 8 inch and one 9 inch loaf pan. You can use both 9 inch pans if that is all you have, but you will have much flatter loaves and you’ll need to adjust your cooking time. Over the years, I have found this to be the best combination.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt and spices. Whisk well. Set aside for now.
  3. In another bowl, combine the vanilla extract, orange zest and juice, cranberry sauce, pumpkin puree, oil and egg yolk. Mix well until it is relative smooth. You’ll have lumps from the cranberries of course.
  4. Dump the wet ingredients into the dry ones all at once. Use a wooden spoon or rubber spatula to combine them together JUST until mixed. You don’t want a bunch of flour of the bottom of the bowl, but don’t over mix it. That causes tough bread.
  5. Divide between the two prepared pans. Smooth the tops and bake at 350 until a wooden skewer inserted in the middle comes out with just a few moist crumbs, no loose batter, about 45 to 60 minutes. The 8 inch pan will probably finish before the 9 inch.
  6. Let cool in the pan on a rack for ten minutes, then carefully invert it into your protected hand and then re-invert it onto the rack. Let cool for about an hour before attempting to cut.

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Easy Pumpkin Cranberry Bread

Easy Pumpkin Cranberry Bread

 

 

Quick & Easy Turkey, Bacon & Cheese Chowder

Quick & Easy Turkey, Bacon & Cheese Chowder 2


I have never been a big soup person.Β  I like it and even keep a stockpile of chunky soups in case the zombie apocalypse occurs, but it’s not generally something I crave. So when a recipe title (with no ideas attached btw,…just a title, because this is how my brain works.) popped into my head last night while I was trying to sleep, I knew I had to run with it.

Why does that happen, anyway!? Lalalalaa, I’m laying here all drowsy…ahhh, beautiful sleep is upon me…wait for it… CRAP… I forgot to check the kids…I need to sew that button on…I forgot to buy eggs…the cat is impeding my breathing by laying on my neck…I need to pee…and oh yeah, here’s a recipe title with no further info. You have fun trying to sleep now!Β  Signed- your brain.

Sorry. I’m done now. Where was I? Soup…

I, like 4,356,982 other Americans, had a bunch of turkey left over from Thanksgiving. When one buys a 20 pound turkey for 5 people, this is bound to happen. But do I ever learn? Nooooooo… not me. I continue to cook as if I have five children living with us, or like when my daughter, son in law and three kids lived with us. Mind you, two teens, a 51 year old man, myself and a six year old can eat a fair amount, but still. A 20 pound turkey?! Am I insane?!! Forget I asked that.

I’m going to move past all the tangents. I am obviously not capable of writing a coherent post today. Call it turkey tuckered…cranberry coma, potato pooped, stuffing somnolence, pecan pie peaked…sorry. I’ll stop now.

This was one of my throw together ideas. All I had was a name that came at 2am. My husband is fond of saying that my best recipes are the ones I just throw together. The problem being that, half the time, I then forget what I used and you never see these delightful recipes because I am over here foaming at the mouth trying to recall ingredients. Thus why I’m typing this out with a bowl of this yummy chowder in front of me. This really is a delightful chowder…or “chowdah” as my sister in law would say, being the proud Bostonian she is. This is thick and hearty and warming and soothing and any other cozy adjectives that come to mind. It is chock full of turkey, bacon and two cheeses. Since you use leftover turkey and already made mashed potatoes, this comes together quickly. A 30 minute or so simmer and there you go… nice hot, creamy chowder. Erhmmm, chowdah.

You know the drill… btw…. I love you guys!

Quick & Easy Turkey, Bacon & Cheese Chowder

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1/3 cup chopped celery
  • 1 lb sliced mushrooms (optional- most of us loved them, but my husband whined. If you have a mushroom hater, omit them if you desire)
  • 1 tablespoon finely chopped garlic
  • 4 cups chopped cooked turkey (I used all breast meat; use what pleases you)
  • 3 cups half and half or whole milk, divided
  • 2 1/2 cups mashed potatoes (homemade, store bought form the refrigerated section, whatever)
  • 12 ounces bacon, cooked crisp and crumbled, 1 tablespoon drippings reserved
  • 4 ounces sharp cheddar, shredded, plus more for garnish
  • 4 ounces Monterey jack cheese, shredded, plus more for garnish
  • 2 tablespoons flour
  • 2 green onions, sliced, plus more for garnish
  • salt and pepper to taste (I would usually give measurements, but bacon varies in it’s saltiness and pepper love varies. I used about a teaspoon of each)
  1. Pour the oil into a heavy bottomed pot or dutch oven. I use my purty blue 4 qt dutch oven because…purty.
  2. Add in the chopped onions, chopped celery, garlic and mushrooms (if using). Stir to combine, cover then saute over medium heat until softened and the onion is lightly browned, about 7 minutes.
  3. Add in the chopped turkey. Stir,and heat just long enough to thoroughly warm up the turkey, about 3 to 4 minutes.
  4. Add in 2 1/2 cups of the half and half (or milk) and the mashed potatoes. Stir well and bring to a simmer over medium heat, stirring frequently. Do not let this boil.
  5. In a small bowl, combine the last 1/2 cup half and half and the 2 tablespoons flour. Pour the slurry into the chowder and stir to combine. Continue stirring until mixture thickens up somewhat, about 3 minutes. If it’s too thick for your taste, add a wee bit more milk or cream.
  6. Add in about 3/4 of the bacon and the reserved one tablespoon of drippings. Add in the cheese and 2 green onions. Stir constantly until the cheese is melted and completely incorporated in the chowder. Add in salt and pepper to taste. Simmer for about 10 minutes just to meld the flavors, stirring frequently
  7. Serve hot, garnished with the remaining bacon, cheese and green onions. Serve with crusty bread and a salad and you have a perfect meal.

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Eleven Recipes For Thanksgiving

PicMonkey Collage



You ladies (and the spare gentleman or three), ready for Thanksgiving? Ready for leftovers, ready to OD on pumpkin? If not, I thought I’d throw together a post compiled of recipes that will help you finish getting ready for Turkey Day and one for what to do with the leftovers. Plus, I’m just tossing in a handful of my favorite Autumnal/cold weather recipes too, just because I love you and they are delicious. πŸ˜€ You’re welcome.

 

Brown Butter Pumpkin Cupcakes With Maple Honey Frosting

Brown Butter Pumpkin Cupcakes & Maple Honey Frosting

Brown Butter Pumpkin Cupcakes & Maple Honey Frosting

Those cupcakes are perfect if you have kids coming over for Thanksgiving or people who like treats other than the ubiquitous pies.

 

Cranberry Apple Cake

Cranberry Apple Cake

Cranberry Apple Cake

This cake is absolutely wonderful! Even with just the five of us and three pies all ready to go, I’m making this again also.

Creamy Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

These were soooo good! A great way to use up (at the time) leftover chicken and I’m looking forward to making them again with leftover turkey. Did I mention that I’m insane and bought a 20 pound turkey for just the five of us? Yes, feel free to call the men with the little white jackets; I fully deserve that fate.

Decadent Chocolate Cheesecake

Decadent Chocolate Cheesecake

Decadent Chocolate Cheesecake

Here’s another for the non pumpkin people. This is a wonderful cheesecake and ultra chocolatey.

Southern Style Buttermilk Biscuits

Southern Style Buttermilk Biscuits

Southern Style Buttermilk Biscuits

You have to have bread of some sort! Some people aren’t fond of yeast breads (weirdos!), so this is a great alternative.

Three Cheese, Pancetta And Fig Scones

Three Cheese, Pancetta & Fig Scones

Three Cheese, Pancetta & Fig Scones

I totally love these scones! The sweet/salty flavor is a perfect go along for most meals, including Thanksgiving

Oatmeal Rolls

Oatmeal Rolls

Oatmeal Rolls

These are our family’s favorite rolls. I know, the picture is atrocious. it was an early blog post. But don’t let that fool you. These are soft and fluffy, full of flavor and completely addictive.

Back to sweets! πŸ˜€

Deep Dish Pecan Pie

Deep Dish Pecan Pie

I would happily live on pecan pie if given the chance. Each year, my husband has to pry me away from the pie plate and make me eat something nutritious.

Pumpkin Cheesecake Streusel Bars

Pumpkin Cheesecake Streusel bars2

Pretty much everybody has a pumpkin pie recipe that they faithfully use every year, but you don’t have this. Trust me, you want this. Have I steered you wrong yet?

Caramel Apple Pie Streusel Bars

Caramel Apple Pie Streusel Bars

Caramel Apple Pie Streusel Bars

Really…. do I need to say much here? Apples, caramel, streusel. Enough said.

Last but not least- you have to have cranberry sauce. Make this one. Again…trust me.

Brandy Spiked Cranberry Sauce

Spiced Spiked Cranberry Sauce

This is a totally amped up version of cranberry sauce. You can omit the brandy if you want to, but….why? πŸ˜›

 

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Caramel Apple Pie Streusel Bars

Caramel Apple Pie Streusel Bars

Caramel Apple Pie Streusel Bars



I am notorious for totally sucking at making apple pies. I add far too much cinnamon and don’t slice my apples thinly enough, leaving some pieces half raw and others too mushy. I also stunk at pie crusts.Β  Well, I used to be anyway. For holidays, I STILL tend to buy Marie Callendars Dutch Apple Pie. Why, if I no longer suck? Cause 1) I’m lazy and 2) I love them, so I keep using the whole “I stink at making apple pies!” excuse. Sooner or later, my husband will catch on that I continue to buy $8.00 pies when I could just as easily make one for half the cost, but for now, when Thanksgiving day gets here, I have a Marie Callendar pie waiting in the freezer. Darlin’, if you’re reading this, I’m lying right here…honest, I still stink at making pies *bats lashes and looks innocent*

But, to be honest, I may just leave that pie in there this year and make these bars. I had originally planned on a bar that could be more hand held and had a double crust. But, as happens with me often, and with a lot of bloggers, it morphed into something different. This is still caramel apple pie, but less hand held bar (even though it was done is a square pan) and more “cut a slab of this bad boy, put it on a plate and smother it in caramel sauce and vanilla ice cream” sort of pie. It CAN be hand held, if you’re on the run, since it’s not drippy unless you put far too much caramel lol. But it’s really more of a plate dessert.

This is more multi-step than I usually do, but none of those steps are difficult. Make the dough for the crust and while it’s chilling, prepare your streusel and the pie filling. Then roll out your dough, put it in the pan, top with the filling, then top with the streusel. Voila… ready to go. You DO need to let this cool until it’s completely cool however. Really, with any fruit pie, you should do that. How many times have you cut a warm pie and ended up with half of the filling oozing out into the pan? Let it cool and if you want it warm, you can nuke it for 30 seconds. Trust me. It will set up firmer and not be an oozing mess. Once ready to serve, cover it as desired in caramel sauce (in my case, about 8 or 9 cups worth) and maybe some ice cream. Eat, Enjoy. Thank me. Oh..this crust makes enough for two, so if you’re not wanting to double up the filling and streusel and make two pans, just freeze the other half of the dough until you need it. It never hurts to have some on hand.

Caramel Apple Pie Streusel Bars

  • Crust- (lightly adapted from Emeril Lagasse)
  • 3 1/4 cups flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup butter, cold
  • 2/3 cup solid shortening, cold
  • 6 to 10 tablespoons ice water (the original recipe called for 4 to 5, but that was nowhere near enough)
  • Filling-
  • 5 1/2 cups cored, peeled and chopped (bite sized chunks) apples, about 5 apples. I used a mix of tart and sweet apples
  • 1 1/2 tablespoons lemon juice
  • 2/3 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup Kraft caramel bits (found in the baking aisle)
  • Streusel-
  • 3/4 cup flour
  • 3/4 cups oats (NOT instant)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar
  • 1/2 cup unsalted butter, cold
  • caramel sauce for topping
  1. Make the crust- Preheat oven to 375 degrees. Line a 9×9 square pan with foil, using two long pieces, each going in the opposite direction. (line one way, turn pan, line the opposite way, so that all four sides of the pan have a layer of foil) In a large bowl, combine the flour, salt and sugar. Using a pastry blender, cut in the butter and shortening until it looks like small pebbles or peas.
  2. Add the ice water, no more than 2 tablespoons at a time, mixing well after each addition. Add water until the dough comes together when mixed and isn’t sticky, just firm and holding itself together when pressed. Wrap dough in foil or plastic and chill while you make the streusel and filling.
  3. Streusel-
  4. In a medium bowl, combine the flour, oats, salt, sugar and cinnamon. Cut in the butter using a pastry blender or your fingers until it is crumbly with, again, pea sized pieces. It’s ok if some chunks are a bit larger. Set aside.
  5. Filling-
  6. In a large bowl, toss the apple chunks with the lemon juice. In a small bowl, combine the flour, spices and sugar. Pour over the apples and mix well, making sure to stir from the bottom, as the flour will settle. Add in the caramel pieces and stir well.
  7. Put together-
  8. Get your chilled dough. Cut in half and store half for later use. On a lightly floured board, roll the dough out into a square that measures about 2 inches larger than the pan, about 11×11. Easiest way to gauge- just hold the pan upside down over the dough and eye how large it is. If you need more dough, just use some from the saved half. That half can still be used for mini tarts or tassies. Gently (I use a dough scraper) lift the dough up and lay it in the pan. Press gently down into the pans, going up the sides about 2 inches. If it is uneven, carefully cut tiny bits off of the higher areas and use it to patch onto the shorter ones.
  9. Pour the filling over the prepared crust, smoothing top. Sprinkle the streusel over the filling. Bake at 375 minutes until the top is golden brown and the filling is bubbling around the edges, about 60 to 70 minutes.
  10. Let cool in the pan until completely cool. Cut and serve, drizzling (pouring copious amounts of…) caramel sauce on top of each piece, reheating for about 30 seconds in the microwave is desired.

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