Ruth’s Chris Style Sweet Potatoes

I love sweet potato fries but never have really been a huge fan of the side dish at Thanksgiving. Until I tried this recipe. These will be at all Thanksgivings from here on out. This recipe was a little on the sweet side so I might experiment next time with the amount of sugar I put in the potato mixture, it was sooooo good but if it was a little less sweet I could’ve eaten more. The top my so crunchy and my favorite part.

This was my first Thanksgiving that I hosted. I loved it so much. I got to set the table all fancy and use all my pretty stuff that we got as wedding gifts, 5 years ago . All of my recipes turned out amazing, so I couldn’t have been happier. Well I could have been happier if my daughter hadn’t just woke up from a nap grumpy right when we sat down for dinner. But overall it was a wonderful day and I am so lucky and thankful to have such a loving family.

I love Thanksgiving food, and I hope this recipe makes it to your table. Enjoy!

Ruth’s Chris Style Sweet Potatoes Recipe

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Ruth’s Chris Style Sweet Potatoes Recipe

Serves	12
Prep time	15 minutes
Cook time	40 minutes
Total time	55 minutes
Meal type	Side Dish
Misc	Child Friendly
Website	The Girl Who Ate Everything

These sweet potatoes are a must at all thanksgiving meals, they are sweet and delicious. FrenchToasty.com has lots of holiday recipes.

Ingredients

Crust

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup melted butter

Sweet Potato Mixture

3 cups yams or sweet potatoes (cooked and mashed)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter (1 stick)

Sweet Potato Mixture (Optional)

splash of milk

Note

Next time I make this I might try 1/2 the amount of sugar in the potato mixture.

You can blend and prepare your potato mixture the day before. Just refrigerate. The day of your event start on step 4 with baking for 25 minutes and follow the rest of the directions.

Directions

Sweet Potato Mixture
Step 1
Pierce sweet potatoes with fork at bake at 400 degrees F for 50-60 minutes.
Step 2
Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray, or lightly rub butter in dish.
Step 3
Pull the inside of the sweet potatoes out of the skin and place in a medium sized bowl. With a hand mixer mix the potatoes, sugar, salt, vanilla, eggs and butter. Add a small splash of milk if needed.
Step 4
Pour mixture into greased baking dish. Bake for 25 minutes. (After this step I scooped it into individual ramekins.)
Crust
Step 5
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside until ready to top cooked sweet potatoes.
Sweet Potato Mixture
Step 6
Sprinkle the top of the sweet potatoe mixture evenly with the crust mixture and return to the oven for 10 minutes. Allow to set for atleast 30 minutes before serving. (I let mine sit in the warming drawer for about an hour, until everything else was done.) Te brown sugar and pecan crust will be browned and crunchy!

Libby’s Famous Pumpkin Pie

This is a traditional holiday recipe and has been used since 1950. You can not go wrong with PUMPKIN PIE!

Pumpkin pie is an absolute must at our house on Thanksgiving. I only make it during the holidays so I am so excited to eat this! I love the crust, I love the pumpkin filling and when you put them together it’s pure heaven. I love to add a doll-up of home made whip cream and sometimes sprinkle the whip with some cinnamon…yum I can’t wait to eat this, so gotta go

Happy Thanksgiving everyone!

Libby’s Pumpkin Pie Recipe

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Serves	8
Prep time	15 minutes
Cook time	55 minutes
Total time	1 hours, 10 minutes
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Cold
Website	Libby's Pumpkin

This is a classic pumpkin pie recipe that has been used since 1950. FrenchToasty.com has lots of holiday recipes.

Ingredients

3/4 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can Libby's 100% Pure Pumpkin (15oz)
1 can evaporated milk (Nestle Carnation)
1 9 (unbaked, either storebought or homemade)

Optional

whipped cream

Directions

Step 1
Preheat oven to 425 degrees F.
Step 2
In a small bowl mix sugar, cinnamon, salt, ginger and cloves.
Step 3
Beat the eggs in a large bowl. Then stir in pumpkin and the sugar-spice mixture, gradually add evaporated milk.
Step 4
Put unbaked pie shell in pan. Then pour pumpkin mixture into the prepared pan.
Step 5
Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for an additional 40-50 minutes, or until knife inserted near the center comes out clean.
Step 6
Cool on wire rack for 2 hours, serve immediately or refrigerate. Top with whipped cream if desired.

Homemade Whipped Cream

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Serves	2 cups
Prep time	4 minutes
Meal type	Dessert
Misc	Pre-preparable, Serve Cold

This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

1 cup heavy whipping cream
3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1
Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.
Step 2
Keep an eye on it you don't want to over whip it.

The big can’s recipe is for 2 PIES!!

Sugared Cranberries

I made these last year and they were delicious “healthy” candy I know you are thinking ya right healthy candy…well you are at least eating a delicious fresh cranberry and maybe it is coated in sugar but hey it’s the holidays so give yourself a little break. These are delicious to have out for your company to much on or you can package them up and give as little gifts.

Enjoy!

Sugared Cranberries

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Serves	10
Prep time	10 minutes
Meal type	Appetizer, Snack
Misc	Pre-preparable
Website	My Recipes

These sugared cranberries are perfect for the holidays. FrenchToasty.com has lots of yummy holiday recipes.

Ingredients

2 cups fresh cranberries
2 cups water
2 cups granulated sugar
3/4 cups superfine sugar

Note

If you don't have super fine sugar then add some granulated sugar to a food processor and pulse until it's super fine. You could also add orange zest to the sugar before placing in the food processor to add extra flavor.

This goes great paired along a cheese and cracker platter or just as a snack.

They also travel well!

Directions

Step 1
Drain the cranberries in a colander and pick out stems and any mushy ones. Set aside.
Step 2
Combine granulated sugar and water in a small pan and heat over low. (making a simple syrup) Mix consistently until sugar has dissolved. Bring to a simmer and remove from heat. Do not boil the liquid.
Step 3
Once the liquid isn't SUPER hot stir in the cranberries and pour into a bowl. Cover and refrigerate 8 hours-overnight.
Step 4
Drain cranberries in a colander over a bowl, to reserve liquid if wanted to use in something else.
Step 5
Place superfine sugar in a bowl or shallow dish. Add the cranberries, rolling to coat.
Step 6
Place cranberries on a cookie sheet at room temperature for 1 hour until they are dry.

So delicious to just pop in your mouth!

Thanksgiving Herb Crusted Roasted Turkey

Thanksgiving has always been one of my favorite holidays. It’s by far the best eating holiday. I love everything turkey, dressing, yams and mashed potatoes with gravy. My mouth is literally watering thinking about all this yummy food. I also love all the family getting together, I am very lucky my mother in law has always invited my parents over to her house so I never have to choose where to go, I get all them in one place, minus a few but for the most part everyone. One day I hope to start hosting at my house because I love preparing food for family and decorating my house.

I was so nervous to make my first turkey because you hear horror stories of them being too dry or not cooked enough. I watched lots of videos online and finally came up with one that I liked and I knew that I could do. Alton Brown does an excellent job of explaining the steps, here is the video I watched to help me with my first turkey. I did not brine my turkey like he did but I roasted it for 30 minutes before covering with foil and it turned the most beautiful brown color. You can follow my steps or make your own revisions as you go, but cook it with love and you family will be very thankful for this lovely bird at dinner.

This turkey I made for Christmas 2011 before I started my blog, so I barely have any pictures but I really wanted to get this recipe and method on here for any other first timers this Thanksgiving.

Thanksgiving Herb Crusted Roasted Turkey Recipe

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Thanksgiving Herb Crusted Roasted Turkey Recipe

Serves	12
Prep time	15 minutes
Cook time	2 hours, 30 minutes
Total time	2 hours, 45 minutes
Meal type	Main Dish
Misc	Serve Hot
Website	Food Network

This roasted herb crust turkey is great for Thanksgiving and Christmas. FrenchToasty.com has lots of Holiday recipes.

Ingredients

14-16lb young turkey (fresh or frozen)

Aromatics

1 red apple (sliced)
1/2 onion (sliced)
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 sage leaves
canola oil

Herb Crust

1 bunch rosemary (finely chopped)
1 bunch sage (finely chopped)
1 stick butter (room temperature)
kosher salt

Directions

Step 1
Preheat oven to 500 degrees F.
Step 2
Remove insides (discard unless you have another recipe that calls for those) Rinse and pat dry the thawed bird. Place the bird on roasting rack breast side up.
Step 3
Cut your piece of foil before cooking it. Then it's pre-measured for when you need it.
Step 4
Combine the apple, onion, cinnamon stick and 1 cup of water in microwave in a microwave safe dish and cook on high for 5 minutes. Add the steeped aromatics to the turkeys cavity along with the roasemary and sage. Tuck the wings under the bird.
Step 5
Combine the butter, rosemary and sage. Season with salt to taste. Rub under the skin and massage on top of the skin. You can add a little canola oil on the outside if you want. Tie the legs with butchers twine.
Step 6
Roast the turkey for 30 minutes at 500 degrees F. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. (I did not have one so I checked with my meat thermometer at the 2 hour mark and let it cook a little bit longer) A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Step 7
I prefer to cut the whole breast off in one big piece then slice that. Then every slice will get the herbed crust.

Roasted Butternut Squash Soup

Growing up I always looked forward to Thanksgiving, family and great food can’t be beat. This is a great dish to have with your Thanksgiving dinner. The color is beautiful and will match all fall decor you have out at this time. I had never had butternut squash soup before so I had nothing to compare it to, but I thought it was great. You want to make sure you like butternut squash because that is mostly what you taste in this, but it is excellent if you adore squash.

I hope that everyone has an excellent holiday. I would love for you all to share your favorite Thanksgiving dishes. Happy Thanksgiving!

Roasted Butternut Squash Soup

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Serves	8
Prep time	15 minutes
Cook time	1 hour, 15 minutes
Total time	1 hour, 30 minutes
Dietary	Vegetarian
Meal type	Soup
Misc	Serve Hot

This rich and creamy soup is perfect on a chilly fall evening and a great addition to your Thanksgiving menu. FrenchToasty.com has lots of soup recipes.

Ingredients

1 large butternut squash (roasted, then cubed)
1 granny smith apple (peeled and chopped)
1 small onion (chopped)
1 cup apple cider
2 cups water
2 teaspoons chicken bouillon
extra virgin olive oil
2 garlic cloves (smashed)
salt & pepper
4 tablespoons butter
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Optional

1 8oz package cream cheese (Don't use if using half & half)
1/4 cup half & half (Don't use if using cream cheese)

Note

This soup is a thick and creamy soup. If calorie conscious skip the cream cheese and use a little 1/2 & 1/2 instead.

Directions

Step 1
Preheat oven to 350 degrees. Clean your squash and cut in half. Rub each piece (flesh side up) with olive oil, salt & pepper and a smashed garlic clove and cook in the oven for 1 hour.
Step 2
Remove the squash from the skin and cube. Saute the squash and onion. Then add apple cider, water, chicken bouillon, chopped apple, nutmeg and salt & pepper into pan. Bring to a boil.
Step 3
Cook for 20 minutes, or until squash is tender.
Step 4
Puree soup in small batches in a blender or food processor until smooth. Be very careful, soup is very hot. (If using cream cheese add it to blender with soup, otherwise skip adding the cream cheese at all.)
Step 5
Add soup back to saucepan and heat through. Do not allow to boil. (if using half & half add to saucepan and stir until combined.)

I did take a couple recipes and mix them, so source is unknown.

Holiday Pumpkin Spice Scones

I love holiday time and the flavor I look most forward to is pumpkin! Who doesn’t love pumpkin pie, well it’s my favorite, but you can’t have pumpkin pie all the time so why not make these scones to enjoy the pumpkin flavor all day long. I just finished eating the last scone, but I can not wait to make the next batch.

With the two glazes on top it mimics a scone I once had at Starbucks. A delicious powdered sugar glaze and then a yummy spiced glaze on top of that. This would be perfect paired with a pumpkin spice latte. Oh how I love pumpkin! What is your favorite thing to pair with a scone?

Do you love holiday time? What about pumpkin flavor? If you answered yes, then these scones are for you. Enjoy the holidays and enjoy the most delicious pumpkin flavor all day long!

Pumpkin Scones

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Serves	12
Prep time	30 minutes
Cook time	16 minutes
Total time	46 minutes
Meal type	Bread, Breakfast
Misc	Pre-preparable

These pumpkin scones are delicious and have the best pumpkin flavor ever. FrenchToasty.com has lots of holiday recipes.

Ingredients

Scone Ingredients

2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter (cut into 1 inch cubes)
1/2 cup canned pumpkin (a little more won't hurt if you like alot of pumpkin flavor)
3 tablespoons half & half
1 large egg

Powdered Sugar Glaze

1 cup powdered sugar
2 tablespoons milk

Spiced Glaze

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

Directions

Step 1
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment. stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
Step 3
Add the butter and toss with a fork to coat with the flour mixture. Mix on medium low speed until the texture resembles coarse cornmeal. Make sure that the butter pieces are small, about the size of a small pea.
Step 4
In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Step 5
Pat out dough onto a lightly floured surface and form into a 1 inch thick rectangle, about 4”x12”.
Step 6
Use a large knife to slice through the dough making three equal portions. Then cut each portion in a x pattern (four pieces). You will end up with 12 triangular slices of dough.
Step 7
Place on prepared baking sheet. Bake for 14-16 minutes, or until light golden brown.
Step 8
Cool on wire rack.
Step 9
While scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk until smooth. Not too thick and not too runny.
Step 10
Once scones are completely cool, use a pastry brush to spread powdered sugar glaze over the top of each scone. Allow to harden.
Step 11
While the powdered sugar glaze is hardening, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about a hour).

Ingredients

Step 2: Dry ingredients

Step 4: Wet ingredients

Step 6: Cutting into triangles

Final Product, yummy!

Pumpkin Snickerdoodle Muffin Cookies

I know the name sounds confusing…are they cookies or are they muffins? The answer is simple, it’s a mixture of both. They are so soft and chewy, like muffin tops but are made like cookies. My husband is the one that decided they should be called muffin cookies. So that what I’m sticking with. As I stated in my last post about pumpkin pancakes, I absolutely love pumpkin everything. Tis the season for pumpkin flavors everywhere, so I think it should be in your home as well.
My daughter had a blast making these cookies with me. She kept saying pumpkin, pumpkin and smelling the dough. It smelt like pumpkin pie! We made the batter and baked half that day and refrigerated the rest for a few days later. FYI…The dough was just as good a few days later.

I hope you all enjoy this great fall recipe and my concoction of muffin cookies, Enjoy!

Pumpkin Snickerdoodle Muffin Cookies

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Serves	36
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Pre-preparable
Website	For the Love of Cooking

Bite sized bits of Pumpkin in these muffin cookies. FrenchToasty.com has lots of fall favorite recipes.

Ingredients

Cookie

1/2 cup butter (softened)
3/4 cups sugar
1 large egg
1/2 cup pumpkin (canned or puree)
1/2 teaspoon vanilla extract
2 cups flour
1 teaspoon cinnamon
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger

Topping

1/2 cup sugar
1 teaspoon cinnamon
pinch nutmeg

Note

These cookies are best served same day as baking. Bake amount of cookies desired that day and place left over dough in the fridge and enjoy freshly baked cookies for a couple days.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
In a large bowl, beat butter until fluffy.
Step 3
Add the sugar and egg and beat until mixed thoroughly.
Step 4
Add pumpkin puree and vanilla and mix again.
Step 5
Combine the flour, cinnamon, baking soda, salt, nutmeg and ginger together in a small bowl.
Step 6
Slowly add the flour mixture to the pumpkin mixture until well combined.
Step 7
Combine the sugar, cinnamon and nutmeg in a small bowl and combine.
Step 8
Scoop balls of dough (will be very sticky) and roll in the cinnamon sugar mixture. If they are really sticky you can drop your balls on a cookie sheet and just sprinkle with the cinnamon sugar mixture.
Step 9
Bake 10 minutes or until golden brown.
Step 10
Serve slightly warm or cooled.

I had to show the dough, it looked so yummy and you can see all those specks of falls favorite spices.

Pumpkin Pancakes with Cinnamon Syrup

Once October hits I’m all about pumpkin! Pumpkin food, pumpkin candles, pumpkin carving…pumpkin, pumpkin, pumpkin!! This year I got a little head start on my pumpkin obsession. I went to Starbucks and tried a Pumpkin Spice latte and a pumpkin scone, both excellent. My daughter split the scone with me and she loved it so I guess she must love pumpkin like her mama.

I saw a picture on Pinterest of Pumpkin Pancakes dripping in syrup that looked so tasty. I knew I must try and make them. They were excellent and the homemade cinnamon syrup recipe is simpler than anyone could imagine. So if you are one of those people that thinks they could never make homemade syrup then this recipe is for you, homemade syrup in about 5 minutes.

My daughter is my new baking buddy. Any time she see the Kitchen Aid on the counter she says “bake in big bowl, bake in big bowl.” So lets just say that gives me a great excuse to bake more as if I really needed an excuse. I hate to waste good food, so since this Pumpkin Pancake recipe only calls for half a can I used the other half to make pumpkin cookies. This made my daughter happy, she scooped the dry ingredients into the big bowl like it was nobody’s business.

I really hope you all enjoy these pancakes. They are the perfect addition to everyone’s fall menu, Enjoy!

Pumpkin Pancakes

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Serves	12
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Allergy	Egg, Milk
Dietary	Vegetarian
Meal type	Breakfast
Misc	Serve Hot
Website	Tastes Better From Scratch

Fall into the season with these Pumpkin Pancakes with homemade Cinnamon Syrup. FrenchToasty.com has lots of holiday recipes.

Ingredients

1 cup flour
1 1/2 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cups milk
1/2 cup pumpkin (canned or puree)
1 egg
1 tablespoon vegetable oil
1 tablespoon white vinegar

Directions

Step 1
In a medium sized bowl mix the milk, pumpkin, egg, oil and vinegar.
Step 2
In a small bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.
Step 3
Add the dry ingredients to the pumpkin mixture and stir just until combined.
Step 4
Heat a griddle or frying pan over medium heat.
Step 5
Pour batter onto griddle with a 1/4 cup measuring cup.
Step 6
Brown on both sides and serve warm.

Cinnamon Syrup

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Serves	12
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Meal type	Breakfast, Condiment
Misc	Serve Hot

Cinnamon Syrup is delicious over pancakes and waffles. FrenchToasty.com has lots of great breakfast recipes.

Ingredients

1/2 cup white sugar
1/2 cup brown sugar (packed)
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup water

Directions

Step 1
Stir all ingredients in a small saucepan.
Step 2
Over medium heat, stir occasionally until boiling. Let boil for a few minutes, stirring until it thick.
Step 3
Remove from heat and set aside until needed. Will stay warm for quite awhile.
Step 4
Pour over pancakes or waffles.