Monday, December 1, 2014

Thanksgiving Eats

This year I was asked to bring a side & a couple of desserts for Thanksgiving dinner. I searched the world wide web for easy recipes, because easy means less cooking time for me. I decided on making two pumpkin rolls, a turtle pumpkin pie, sausage balls & loaded mashed potato casserole. I cooked all night Wednesday night and prayed that my pumpkin roll wouldn't be ugly and un-rolled looking on Thursday. Here are my thanksgiving recipes! What did you make?!

*Sausage Balls
Ingredients:
4 cups of sharp cheddar cheese
1 lb of sausage
4 oz of cream cheese
3 cups of bisquick mix

Directions:
Mix all ingredients together with hands
Roll up into little balls
Place one inch apart on a cookie sheet and bake for 18 minutes on 375 degrees
- honestly everytime I make these, people eat them until they are gone, they are SO easy! You can even make these ahead of time by mixing ingredients into balls and placing in refrigerator 24 hours or even freezing up to a month!

*Loaded Mashed potato casserole
Ingredients:
5 lb russet potatoes
1/2 cup butter
8 oz cream cheese, cubed
1 cup sour cream
2 cups cheddar cheese, divided
2.8 oz jar real bacon pieces (or 10 slices bacon, cooked and crumbled)
4 green onions, sliced thin
2 teaspoons kosher salt


 
 
 
Directions:
Peel and chop potatoes, place into a large stockpot. Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes. Test a larger piece by piercing with a fork to make sure they're cooked through and tender. Remove pot from heat, drain potatoes and place back in pot. Preheat oven to 350 degrees. Smash potatoes with the back of a wooden spoon, it's ok if there are still chunks. Stir in butter and cubed cream cheese. Keep stirring until completely melted. Add in sour cream, 1 1/2 cups cheddar, 3 sliced green onions, salt, and bacon pieces (reserve 1/4 cup bacon pieces for topping). Spread into a greased 3 quart baking dish. Sprinkle remaining cheddar, bacon pieces, and sliced green onion over top. Bake at 350 for 15 minutes or until cheese is melted and potatoes are heated through.

*Turtle Pumpkin pie
Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided (optional)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip Whipped Topping, thawed, divided
Directions:
Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.
Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust. 
Refrigerate 1 hour. Top with remaining cool whip, caramel topping and nuts just before serving. 
* I didn't get a photo of this one, and I didn't get to taste it, I basically dropped it off and hoped for the best when it came to people eating it. Hopefully it turned out ok!
 
*Pumpkin Roll
Ingredients: 
Cake:
Powdered Sugar
3/4 c flour
1/2 tsp baking soda
1/2 teaspoon cinnamon
1/2 ground cloves
1/4 tsp salt
3 eggs
1 c sugar
2/3 c of pumpkin
 
Filling:
1 (8 ounce) pkg cream cheese
1 cup powdered sugar
6 tbsp butter (softened)
1 tsp vanilla extract


 
Directions:
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan.

Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
 
*Cream Cheese Ball
Ingredients:
1 lb bacon
2 (8 ounce) pkgs of cream cheese
3 tbsp mayonnaise
1 green onion chopped
1 cup chopped pecans
 
Directions:
In a large skillet, fry bacon. Remove bacon and drain on papertowels, chop or break bacon into small pieces.
 
Combine cream cheese, mayo, bacon and green onions. When mixed well, form two medium size cheeseballs. Refrigerate 3-4 hours or overnight.
 
Before serving, roll the cheese balls in the chopped pecans.
 
* Unfortunately, I didn't get a photo of this baby either, one of the items I dropped off at a local thanksgiving event. I hear that this item  & my sausage balls were a hit.
 
 

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