Thanksgiving Recipes (Most Popular)
This is a great recipe that does not have eggs or butter or that fat cream. It tastes great and is great for you.
original recipe calls for regular sour cream. We have used bran flakes for corn flakes, they look much darker! and make you think it's done before it is.
Very easy dressing recipe that includes the gravy. Always moist and requested every year.
This was an improvisation that turned out to be delicious. I used Japanese sweet potatoes, orange yams, and carrots. I diced up a small onion and several celery stalks and simmered the veggies in the broth and spices for over an hour on low. The amounts are approximate - add more or less depending on your taste. This recipe can be altered as you like. I found the stew was slightly sweet from the yams, carrots, and sweet potatoes, and with the spiciness of the cayenne, giner, cinnamon, and curry, this was very satisfying. Would be a great addition for a fall harvest meal. Hope you enjoy!
Treat you spuds with a little respect and you won't be disappointed. It only takes a few extra minutes to guarantee light and fluffy mashed potatoes every time.
A great moist coffeecake-like cake topped with the fruits of late summer for extra moistness and sweetness.
An interesting twist on traditional sweet and sour beets, with some serious flavour kick. Use a good clear rum for this, not a spiced one.
Bring your kids into the kitchen to help you make this delicious, autumn inspired recipe!
Traditionally-styled pumpkin pie with spices in both the filling and the crust. Take the seasonal fling to a whole new level!
These pumpkin muffins are light but satisfying. The original recipe called for less pumpkin but I found that this worked out better and tasted more like pumpkin.
Yummy favorite with the kids. Great with real maple syrup for breakfast, or plain as a snack on the road. I like to mix up the dry ingredients the night before. You can make this with fewer eggs (I've used as few as 6, but my objective here is to get eggs into the kids). You could probably use more pumpkin, maybe a large can? I used to freeze half of the cooked pancakes, but I would always end up pulling them out after about 3 days because the first half was gone. I like to fry in a generous amount of coconut oil, as this gives them a nice crispness, and no oil goes into the actual batter. Your choice. These are a staple in my house, but they started as a healthy Christmas and Thanksgiving breakfast idea.
I threw this together with the veggies and fruits I had on hand! I hope you like it!
This is a low cholestrol with splenda revised version on the old Libby's Pumpkin Pie Recipe.
this is a twist on a family recipe. the original recipe calls for 1/2 cup sugar, which i subbed with 12 packets of sweet'n'low, 1/2 cup margarine, which i subbed with 3/8 cup extra virgin olive oil. for the orange juice, i opted for Tropicana's Trop50 orange juice. and i used a whole grain, unbleached, unenriched flour (King Arthur brand).