Lulu’s 2016 Thanksgiving Recipes

It’s time for my annual Thanksgiving Recipes! This year I dug deep for a new recipes that are sure to be crowd pleasers!
Let’s start off with a Thankful Cocktail or two. I try to pace myself as it’s a long day of cooking and if there is anyone who needs to keep their head on straight, it’s me.
Last year we did a Moscow Mule.

This year I am kicking it up a notch with two kick ass cocktails.

HONEYCRISP APPLE SANGRIA

Ingredients

makes 6-8 servings (I would DEF double this, the liquid anyway)

• 3 cinnamon sticks (plus more for garnish)
• 2 honeycrisp apples, chopped
• 1 orange, thinly sliced
• 1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety or Pinot Noir)
• 1 and 3/4 cups apple cider (Use a sweetened, unfiltered version of apple cider.)
• 1/2 cup brandy
• 1/4 cup orange juice (or juice from 2 medium oranges)
• juice from 1 lemon
• club soda, to taste

Directions:

1. Place the cinnamon sticks, apples, and orange slices in a large pitcher.
2. Add wine, apple cider, brandy, orange juice, and lemon juice.
3. Allow to sit in the refrigerator for 6 – 24 hours.
4. Taste; if you’d like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
5. If you’d like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar.
6. Pour in the sangria with fruit² and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!).
7. Garnish with a cinnamon stick, if desired. Cheers!

Make ahead tip:
Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.

 *this recipe was first published on Sally’s Baking Addiction.

SPICY APPLE CIDER MARGARITA

      Ingredients  {gluten-free & vegan}

• 1 ounce fresh squeezed lime juice
• 2 ounces gold tequila (Resposado or Anejo) (Use Mezcal for gluten-free option)
• 4 ounces no sweetener-added apple cider
• 1 teaspoon maple syrup
• 1/8 teaspoon ground pumpkin pie spice blend (cinnamon, nutmeg, cloves, ginger, etc)
• ice
  
  Garnish Options:
• apple slices
• cinnamon sticks

Directions

1. On a small plate mix together the sugar, salt and spice for rimming the glass.Run a lime wedge around the rim of the glass and press the rim of the glass into the spiced sugar salt mixture.
2. Set the glass asideIn a cocktail shaker add the cocktail ingredients with a few ice cubes.
3. Shake really well.Add fresh ice to the glass and pour the drink through a strainer into the ice-filled, sugar rimmed glass.
4. Garnish with an apple slice and cinnamon stick. Serve and enjoy.

Probably my favorite thing I made last Thanksgiving were these Butternut, Cranberry, and Brussel Sprout Nachos. I mean OUT OF THIS WORLD! If you have to choose one thing to make, this should be your first!

BUTTERNUT, CRANBERRY AND BRUSSEL SPROUT NACHOS

 Ingredients

yields 1 Big 10-12 Inch Skillet Of Cheesy Brie Nachos!

• 1 1/2 cups butternut squash, peeled and cut into small cubes (or just buy them at Whole Foods already cubed)
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• pinch of salt and pepper
• 1 cup brussels sprouts, sliced thin (into shreds)
• 2 cloves garlic, minced or grated
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper (or more to your taste)
• 1/4 teaspoon crushed red pepper
• 1/2 cup dried cranberries
• 8 ounces fontina cheese, shredded (may sub another white cheese, but fontina is so good!)
• 8 ounces brie, sliced
• 1 bag tortilla chips
• 4 ounces gorgonzola or blue cheese, crumbled (for topping)

Cranberry Mollasses/Syrup/Sauce

• 1 cup pure cranberry juice
• 1 tablespoon brown sugar
  

  Directions

  1. Heat a large skillet (10-12 inches) over medium heat, add the olive oil.
  2. Now add the butternut squash, sprinkle with brown sugar and season with salt and pepper.
  3. Cook over medium heat stirring frequently to avoid burning for 15 minutes or until the squash is fork tender.
  4. Now toss in the sliced brussels sprouts, garlic, thyme, chili powder, cayenne and crushed red pepper.
  5. Continue to cook another 10 minutes, stirring frequently until both the squash and brussels sprouts are beginning to caramelize all over.
  6. Once caramelized, remove from the heat and stir in the dried cranberries. Slide the mixture onto a plate.
  7. Preheat the oven to 400 degrees F.
  8. In the same skillet you cooked the veggies in, add 1/3 of the chips to the bottom and then cover them with 1/3 the cheese (a little brie, a little fontina), then sprinkle with 1/3 of the veggie mixture.
  9. Repeat this 2 more times until all of the cheese and veggie mixture have been used.
  10. Place the skillet in the oven and bake for 7-10 minutes or until the cheese is melted and bubbly!
  11. Remove from the oven and sprinkle with the gorgonzola cheese (or you can add this before with the rest of the cheese) and serve drizzled with the Cranberry Molasses (do this!).
  12. Devour!

To make the cranberry molasses:

1. Add the cranberry juice and brown sugar to a small sauce pot.
2. Bring the mixture to a boil and cook 5-8 minutes or until the mixture is reduced and syrupy.
3. Serve with the nachos.
4. If the molasses gets too thick just add a little cranberry juice to thin it out.

ROASTED PURPLE CABBAGE WITH VEGAN GREEN GODDESS DRESSING 

Either as an app or a side, you will devour these! Even if you are not the biggest fan of red cabbage, you MUST try this. The green goddess dressing spread on roasted cabbage is A-MAZING!

KALE AND BRUSSEL SPROUT SALAD WITH TURKEY BACON AND PECORINO

Ingredients

Serves 3-4 (definitely double or triple this!)

For dressing:

• 2 Tbs fresh lemon juice
• 1 Tbs dijon mustard
• 1 tsp shallot, finely minced
• 1 small clove garlic, finely minced
• 1/8 tsp kosher salt
• Pinch black pepper
• 1/4 c extra virgin olive oil

For salad:

• 2-3 c thinly sliced kale (approx 1/2 a bunch)
• 1 lb brussels sprouts, finely shredded using a Mandoline Slicer or Cuisinart with slicing blade
• 3-4 slices turkey bacon, baked and chopped
• 1/4 c roasted almonds, chopped*
• 1/2 c Pecorino cheese, finely grated

Directions

1. Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.)
2. Add in olive oil, whisking (or processing) until combined.
3. Mix sliced kale and shaved brussels sprouts in a large bowl.
4. Throw in bacon, almonds, and cheese.
5. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

TOMATO BISQUE

Ingredients

serves 4

• 1 tbsp butter
• 1 medium onion
• 1 cup chopped carrots
• 1 celery stalk
• 3 cloves garlic
• 30 oz fresh plum tomatoes, peeled
• 32 oz fat free chicken broth, vegetarians use vegetable broth
• 3 sprigs parsley
• 10 basil leaves
• 2 bay leaves
• 2 tbsp reduced fat sour cream (you can substitute the sour cream fat free plain Greek Yogurt)
• Parmigiano Reggiano (optional)

Directions

1. To peel the tomatoes: boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.  Quickly remove from the water, let it cool a few minutes and the skin will come right off.
2. Chop onions, carrots, celery and garlic using a mini food processor or chopper.
3. Melt butter in a large soup pot over medium heat.
4. Add butter until melted, then add chopped onions, carrots, celery and garlic.
5. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
6. Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later.
7. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
8. Remove herbs and discard, add sour cream and blend with a hand blender until smooth (I actually use a real blender. If you do, be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode!)

*this recipe is from SkinnyTaste

PUMPKIN RISOTTO WITH GOAT CHEESE AND DRIED CRANBERRIES

You can either use this as a side or serve to your Vegetarian guests! This also makes a super delicious comfort food on the coldest days of the year.

SLOW COOKER BAKED APPLES

Here is a delicious dessert that is easy and sort of on the “healthier” side after a huge feast!

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 5 tbsp butter
• 5 Cortland apples (you can use Macintosh or another variety fit for baking)
• 1/2 cup water
• Optional toppings: vanilla bean ice cream or salted caramel ice cream

Directions

1. Core apples using an apple corer or sharp knife.
2. Chop off the top of the apple along with its stem so that the top of the apple is even.
3. In a medium bowl, add oats, flour, sugars, cinnamon and salt. Stir to combine.
4. Stuff the empty apple cavity with the oats mixture, pressing down firmly to pack in. Top the apple off with additional oats mixture.
5. Add water to the crockpot and carefully place apples in so that they are standing upright.
6. Add a tbsp of butter on top of each apple.
7. Cook on low for 2 hours.
8. Remove from the crockpot and let cool for 5-10 minutes.
9. Optional: Top with ice cream

PUMPKIN CREAM CHEESE CAKE BALLS

I used to be known for my cake balls…these are a pretty spectacular version!

Ingredients:

• Pillsbury Perfectly Pumpkin Cake Mix
• 1 Tub of Cream Cheese Icing
• 1 Pack Vanilla Almond Bark

Directions:

1. Follow the instructions on the cake mix box.
2. After baking, let the cake cool for a couple minutes, but not completely.
3. Break up cake and transfer to a large bowl with a spoon.
4. With two forks crumble the cake until you are left with ultra fine crumbs (the finer the better).
5. Mix the cake crumbs with about 3/4 jar of frosting to form the “dough”.
6. Roll the balls, place them on a baking sheet and refrigerate or freeze the balls for at least an hour.
7. Chill them until they’re firm.
8. Microwave Almond Bark for 30 seconds to start. It can be quite finicky, and there is no way to revive overcooked chocolate so after the first 30 seconds increase in 10-15 second increments. Be sure to stir chocolate each time to avoid overheating since it holds it’s shape even when warm.
9. Remove your cake balls from the fridge or freezer and pour a small amount of Almond Bark over each one (enough to fully coat). You can also place Popsicle sticks into each one and dip them into the melted Almond Bark.
10.  If you want to make them look fancier, sprinkle with crumbled graham crack crumbs.
11. Cool until the outer layer has hardened, and ENJOY!

S’MORES SEVEN LAYER BARS

Everyone needs a little bit of chocolate! Here are super delicious bars the whole family will love!

Ingredients

makes approx 32 bars

• 2½ C graham cracker crumbs
• ¾ C butter, melted
• 1 (14 oz) can sweetened condensed milk
• 2 C mini marshmallows
• 1 C semi-sweet chocolate chips
• 1 C broken graham cracker pieces
• 2 (1.55 oz) chocolate bars, broken into pieces

Directions:

1. Preheat oven to 350.
2. Spray a 9×13 inch baking dish with non-stick cooking spray.
3. In a bowl, mix together graham cracker crumbs and melted butter.
4. Press mixture into prepared baking dish.
5. Spread sweetened condensed milk over the top.
6. Sprinkle half of marshmallows, all of the chocolate chips, and graham crackers over the top.
7. Bake for 15 minutes.
8. Remove from oven and sprinkle with remaining marshmallows.
9. Bake for an additional 10-15 minutes or until marshmallows are browned and edges are golden.
10. Remove from oven and place chocolate pieces on top.
11. Allow to cool for at least 15 minutes before cutting into pieces and serving.
12. Bars will still be gooey but will hold together.
13. For best results, allow to cool completely.

P.S – if you are looking to make a traditional pie – there are TONS of recipes all over the internet. I wanted to add some not so traditional dessert recipes.

Hope everyone has a beautiful Thanksgiving! THANK YOU for reading and sharing! 

XX