With Thanksgiving just a few days a way I wanted to share one final recipe with you and I saved the best one for last! This drink is such a festive drink that not only taste wonderful, but is pretty to look at too! I hope you’ve enjoyed my weekly recipes I have shared these past few weeks…I’ve enjoyed sharing the recipes my family enjoys at Thanksgiving with you all.
Fireball Apple Pie Drink
1 shot Fireball Whiskey
1 c. Apple Cider
1 splash Ginger Ale
1 Tbsp. Cinnamon Sugar
1 Cinnamon Stick (optional, to garnish)
1 apple slice (optional)
Dip the rim of cocktail glass in water on plate then put cinnamon sugar on plate and roll rim of glass in it to cover. Put ice in glass (I prefer single ice balls). Pour Fireball over ice then add apple cider. Finish with a splash of ginger ale and stir. Serve with cinnamon stick or apple slice on top (or if your feeling extra fancy, both 😉).
Another week closer to Thanksgiving and I wanted to share a recipe that I starting making a few years ago. I love that I can make this the night before Thanksgiving and just heat it up when it gets close to dinner. One less thing to worry about on Thanksgiving and a few less dishes to clean after dinner (that’s a win, win for me)! This recipe calls for cream cheese and sour cream that helps give the mashed potatoes a wonderful rich and creamy texture and taste.
Make Ahead Mashed Potatoes
5 lbs potatoes (I prefer Russets or Yukon Gold)
2-3 oz. packages cream cheese
1-8 oz. cream cheese, softened
1/2 c. milk
8 Tbsp. butter, softened and sliced
2 tsp. onion salt
Garnish with parsley if desired
Peel potatoes, cut into 1-inch cubes. Cook in boiling water 20-30 minutes or until tender; drain and put into large mixing bowl. Add softened cream cheese, sour cream, 4 Tbsp. butter and milk and beat at medium speed until smooth (do not overbeat). Spoon into a greased 9×13 baking dish and top with remaining 4 Tbsp. butter. Cover and refrigerated until ready to bake. Let stand at room temperature 30 minutes and then bake at 325 or 50 min. or until thoroughly heated. Garnish with chopped parsley if desired.
We are another week closer to Thanksgiving and I wanted to share another recipe that is a favorite in my house! I use fresh green beans in this casserole and I think it makes such a big difference so if you can use fresh green beans instead of frozen or canned I HIGHLY recommend it!
Fresh Green Bean Casserole
1 1/2 lbs. fresh green beans (rinsed and trimmed)
3 Tbsp. butter
2 cloves minced garlic
2 Tbsp. all-purpose flour
3/4 c. chicken broth
1 1/3 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 c. French’s Fried Onions
Preheat oven to 400 degrees. Grease 9×13 baking dish. Cook green beans in boiling water for 5-7 minutes. Drain green beans and put aside. In a medium saucepan melt butter. Add garlic and let it cook for about 30 seconds. Whisk in flour until smooth. Cook for 1 minute-stirring constantly. Add chicken broth and let cook for 3 minutes, stirring occasionally. Pour in milk and lower heat to low. Continue stirring until sauce thickens (about 10 minutes). Stir in salt and pepper. Pour sauce evenly over green beans and gentle mix together. Pour green bean mixture in baking dish. Top evenly with fried onions. Bake for 20-25 minutes. Place foil over casserole for the last 10 minutes of cooking to prevent the fried onions from burning. Enjoy!
I hope you enjoy this weeks recipe for Thanksgiving. Be sure to check back next week when I share another recipe that is a favorite at my house for Thanksgiving.
Thanksgiving will be here before you know it so I thought for the next few weeks I’d some of my favorite recipes that won’t leave you in the kitchen for hours! This week I’m sharing a Easy Dutch Apple Pie recipe. It is a highly requested recipe at my house & doesn’t take much time to make. I use a pre-made pie crust (shhh it’s our little secret!) and Honeycrisp or Jonagold apples (I once read they are good for baking because they don’t get mushy). My daughters help with this recipe too so it makes me enjoy it even more! Come back next week for another recipe that would be a perfect addition for your table this Thanksgiving.
Easy Dutch Apple Pie
1 pre-made pie crust, softened per box directions
5 c. peeled and semi thin sliced apples ( I like Honeycrisp or Jonagold)
1/3 c. white sugar
3 Tbsp. flour
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. apple pie spice
1 Tbsp. lemon juice
8 Tbsp. cold butter, sliced
3/4 c. flour
3/4 c. brown sugar
1/2 tsp. cinnamon
Preheat oven to 400 degrees. Place pie crust in 9 inch pie plate according to box directions. Mix sliced apples with flour, sugar, spices and lemon juice. Once mixed well spoon on top of crust lined pie plate. In a medium bowl mix together topping ingredients using a pastry blender until it becomes crumbly. Sprinkle over apples. Bake 45-50 minutes or until crumb topping is golden brown. After 15 minutes of baking cover crust with pie crust shield and continue baking. Let cool 2 hours before serving. Enjoy!