Thanksgiving Menu Fillers

To go along with the Thanksgiving theme of this month, here are some of our favorite recipes we make for our families during the holiday season!

 

Pumpkin Roll 

Makes 1 roll

My sister, cousin, and I had fun making this pumpkin roll almost every Thanksgiving growing up. And now as an adult, it doesn’t feel like Thanksgiving without it! ~Chrystal

Roll Ingredients:
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
3 eggs
3/4 cup flour
1/2 teaspoon cinnamon
Filling Ingredients:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 1/2 teaspoons vanilla

Directions:
Mix together cake ingredients. Grease parchment paper and place on jelly pan or cookie sheet (with edges).
Bake at 375 for 15 minutes.

Sprinkle a lot of  powdered sugar on towel. Immediately after cake is removed from the oven invert cake onto towel, remove parchment paper and roll. Let stand for 2 hours.

While roll is cooling, mix together the cream cheese and butter until creamy. Add Vanilla. Slowly add powdered sugar until creamy.

Once roll has cooled, carefully unroll and spread cream cheese filling on inside of roll. Roll back up and sprinkle with powdered sugar.

 

Merry Berry Salad
Serves 8-10
Growing up, this was the salad we always made if we wanted a nice, festive salad to add to our holiday meal! ~Angie

Salad Ingredients:
1-10 ounce package salad greens
1 red apple, unpeeled, thinly sliced
1 green apple, unpeeled, thinly sliced
½ cup dried cranberries
½ cup slivered almonds, toasted*
½ cup fresh Parmesan cheese, shredded

Directions:
Layer ingredients in this order: salad greens, chopped apples, cranberries, almonds, Parmesan cheese.
Drizzle dressing over prepared salad.  (See below for salad dressing.)

Dressing Ingredients:
½ cup whole berry cranberry sauce
2 tablespoon sugar
2 tablespoon vinegar
2 tablespoon apple juice concentrate (optional)
½ teaspoon salt
½ teaspoon dried mustard
1 teaspoon onion, chopped
¼ cup oil
¼ cup water
In a blender, blend together all dressing ingredients, except oil and water.
Slowly drizzle oil and water into the blender and blend until smooth.
Refrigerate any leftover dressing.

*To make toasted almonds, place the almonds in a sauce pan and heat on a very low burner with 1 to 2 tablespoons sugar. Stir constantly until the sugar melts and coats the almonds. Cool.

Easy Rolls
Makes about 2 1/2 dozen

My mother-in-law came by this recipe when she and my father-in-law were in missionary training. I make so much more bread because this recipe is so quick and easy! ~Rachel

Ingredients:
5 cups flour, divided
2 tablespoons yeast
1/2 cup sugar
1 teaspoon salt
1 cup water
1 cup milk
1/2 cup butter (or oil)

Directions:
In a mixing bowl, combine 2 cups flour, yeast, sugar, and salt.
In a sauce pan, heat the water, milk and butter (or oil) to 110-120 degrees.
Pour into mixing bowl with flour mixture and stir until smooth.
Slowly add 2 to 3 more cups flour until the dough is no longer sticky and all flour is kneaded into the dough.
Let dough rest for 10 minutes.
Shape into rolls and let rise for 30 minutes.
Bake at 350 for 10-15 minutes, or until lightly browned.

Note #1: If you don’t have milk, you can replace it with water and the rolls still turn out beautifully.
Note #2: Replacing half of the white flour with whole wheat flour is also a yummy option.

 

Coconut Pecan Sweet Potato Casserole 
Serves 6-9

The traditional sweet potato casserole is topped with gooey marshmallows, but I love the touch of coconut and the crunch of the pecans in this recipe. ~Rachel

Potato Ingredients:
3 cups sweet potatoes, mashed
1/3 cup margarine or butter, melted
1/4 cup sweetened condensed milk
2 eggs
1 tablespoon vanilla
1/4 cup sugar

Topping Ingredients:
1/3 cup margarine or butter, melted
1/4 cup flour
1/2 cup brown sugar
1/2 cup coconut
1 cup pecans, chopped

Directions:
Combine potato ingredients and spread into a greased 9×9 baking dish.
Combine topping ingredients and crumble over potatoes.
Bake at 350 degrees for 25 minutes or u until golden brown.

 

Cheesy Corn Dish
Serves 6-8
A simple, but yummy way to dress up frozen corn, this is one dish that you can put together first thing in the morning and then pretty much forget about it until it is time to eat! ~Angie

Ingredients:
3 – 16 ounce packages of frozen corn
1 – 8 ounce package of cream cheese, cubed
2 tablespoons butter
3 tablespoons water
2 tablespoons sugar
1 teaspoon salt
1/2 onion, diced
1/2 bell pepper, diced
1/2 cup shredded cheddar cheese

Directions:
Place all ingredients, except cheddar cheese, into a small crockpot.
Cook on low for 4-6 hours, stirring occasionally.
Mix in cheddar cheese right before serving.

 

Pineapple Filling 

Serves 8 – Very yummy paired with ham! 

This is a new recipe brought to the family table by my sister-in-law and is a fun twist to your traditional stuffing. ~Chrystal

Ingredients:
1 loaf of white bread, broken up
1 c. sugar
3 eggs
1/2 c. milk
6 Tablespoons butter, melted
1 can crushed pineapple and juice

Directions:
Mix all ingredients, except for the bread, in a large bowl.
Place bread into a 9×13 cake pan [greased]
Cover bread with combined ingredients. Mix until all of the bread is wet.
Bake in oven at 350 degrees for 30 minutes. Stir and bake for an additional 10 minutes.

 

We hope you have a wonderful time around your Thanksgiving table thanking God for His many gifts! 

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