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The Thanksgiving Menu

photoI am no cook. I mean, I try to be a good cook. I talk like I’m a good cook. Everyone at work probably thinks I am a world famous chef… I really talk myself up. But here’s the truth. I am no cook. So when I volunteered myself to host Thanksgiving dinner, I think that little ego of mine was saying, “oh yeah, we are just going to WOW everyone with your amazing skillz”. But then came the pressure, I panicked and divvied out all the hard stuff to the family. So thanks guys.

So here I am, two days before Thanksgiving, finally solidifying my menu. I wanted to share a few last minute recipes with you, just incase you feel like you need just one more dish. Best part, these are all pretty easy and doable in just a few hours. (I haven’t done it yet… so I guess we will see how long it really takes.) But I am assuming a few hours… I might laugh at that later. 

I have posted the links to everything but the pumpkin cinnamon rolls because those were a recipe shared by a good friend who SWEARS by them. She ALSO claims them to be “easy”. I don’t even know what “easy” means anymore. The recipe for the cinnamon rolls is below.

Cranberry Apple Spinach Salad

Tom’s Perfect Mashed Potatoes

Cranberry-Jalapeno Cream Cheese Dip

Glazed Vegetables

What are you Thanksgiving go-to recipes? Any family faves?

Pumpkin Cinnamon Rolls

Ingredients:
1/4 cup warm water
1 (.25oz) package of active dry yeast
1 (5 oz) can of evap milk
3/4 c white sugar
1 (15 oz) can pumpkin
1 egg, beaten
3 tbsp olive oil
5 cups flour
1/4 cup melted butter
1 1/4 cups brown sugar packed
2 tbsp pumpkin spice spice
1/2 tsp vanilla

Warm h20 in bowl and sprinkle yeast over. Let stand 5-10 minutes until foamy. Stir in Evap milk, white sugar, pumpkin, olive oil and egg. Mix until thoroughly combined. Mix in 2 tsp of pumpkin pie spice, then add 5 cups flour to make stiff dough. Knead until smooth and elastic about 8 minutes. Dough will be sticky. Place ball in oiled bowl and cover with cloth, let rise in warm place for 45-1 hr.

Oven 350-Grease 9×13 baking pan

Punch down dough and roll it out into rectangular shape on floured surface until it measures 18 inches wide by 26 inches long. Brush dough with 1/4 cup melted butter.Use below filling recipe and sprinkle/spread over dough. Roll up dough the long way and pinch the seam. Cut dough into 12 equal sized pieces with sharp knife.

Bake 30-40 minutes

Filling: 1/2 Cup softened butter
1 cup packed brown sugar
4-5 tbsp ground cinnamon/or pumpkin pie spice
3/4 C chopped nuts.

Glaze:
1/2 tsp vanilla
1 (3oz) package Cream Cheese softened
2 tbsp butter
1 cup confectioners sugar
1/4 cup milk

Happy Thanksgiving everyone!!

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