Thanksgiving Recipes: ☀️It Dawned on Me… (#10)
Last-minute recipes for your family feast!
We tend to mix family favorites with new recipes at Thanksgiving. If you’re like me and haven’t started cooking, here are a few of my favorite recipes and others from the web:
My grandmother’s recipe makes grown men weep. I think the secret is its lower temperature and longer cook time.
Perfect Pecan Pie
Ingredients
4 eggs
1 cup sugar
1 cup white corn syrup
2 Tablespoons melted butter
1 teaspoon vanilla
1 cup pecans
pie crust
Instructions
Preheat oven to 300°.
Add each of the first five ingredients to a medium mixing bowl, beating after each addition.
Add the pecans and stir to coat.
Pour into a pie crust and bake for 1 hour or until it barely jiggles when you pick it up. One hour may work for a clear glass pie plate, but thicker, fancier pans will probably take an additional 10-15 minutes of cooking time. Ovens vary. The Jiggle Test is important! If your pie jiggles very much when removing from the oven, leave it in a few more minutes.
Mix it by hand in the pan—couldn’t be easier!
Easy Pie Crust
Ingredients
1½ cups all-purpose flour
½ cup oil
2 tbsp. milk
2 tsp. sugar
½ tsp. salt
Instructions
Stir ingredients together in pie plate, then shape crust by hand. The crust is ready to go—no need to pre-bake before adding your ingredients.
My family would forgo the turkey and dressing before the cheese spaghetti. My great aunt always brought this when I was a child, so this recipe spans the generations with us.
Cheese Spaghetti
Ingredients
Large jar of Cheez Whiz
1 cup milk
1½ Tbsp. melted butter
A few slices of sharp cheddar cheese
Grated cheese
Cracker crumbs
Instructions
Cook 8 oz. spaghetti according to directions.
Drain and add Cheez Whiz, milk, melted butter, sliced cheddar cheese.
Top with cracker crumbs and grated cheddar cheese.
Cook 30 minutes at 350.
Our family eats so much of this at Thanksgiving that I double it, although it will be soupy if you double the milk (I use a cup and a half instead of two cups when I double it). It should have a fairly firm set after baking, like a baked spaghetti dish.
Sour Cream Apple Pie
I got this amazing apple pie recipe years ago from the Atlanta Journal Constitution. It’s only fair to warn you that it won’t be the most beautiful apple pie you’ve ever seen, but it just might taste the best.
Apple Filling
2 eggs, beaten
1/2 cup packed light brown sugar
1 cup sour cream
2 Tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
4 large Golden Delicious apples, peeled, cored, and thinly sliced
9-inch deep-dish unbaked pie shell (see my grandmother’s easy pie crust recipe above)
Topping:
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 tsp. cinnamon
3 Tbsp. butter, softened
Instructions
Preheat oven to 400 degrees.
For the filling, in a large bowl, combine eggs, sugar, sour cream, flour, vanilla, and salt.
Stir in apples to coat them well with filling mixture.
Pour into crust, mounding apples in center.
Bake 30 minutes.
Meanwhile, make topping. Combine all ingredients in a small bowl until crumbly.
Lower oven temperature to 350 degrees and remove pie.
Sprinkle topping evenly over pie and bake 20 minutes.
Note: For more color and flavor, add 1/2 cup cranberries to apples before stirring them into the filling mixture.
Do-ahead tip: Bake a day in advance and serve chilled, at room temperature, or warmed in a low oven.
The pilgrims didn’t have chocolate, but that doesn’t mean we can’t. This recipe looks layered and fancy; you don’t have to tell everyone how easy it is.
Create six layers: a layer of ice cream sandwiches, a layer of Cool Whip (or similar whipped topping), a layer of chocolate sauce (buy at the store, or use this easy recipe). Repeat the three layers.
Based on the number of ice cream sandwiches you use, this can fit different sized pans. The most time consuming part is unwrapping the ice cream sandwiches.
Step by step directions HERE.
Favorites from Around the Web
Happy Thanksgiving!!
