Saturday, November 20

Geting ready for Thankgiving!!!

About Thanksgiving!!!

Some EASY recipes
Creamy Ginger Pumpkin Pie
Recipe courtesy of Andy King

2 15-ounce cans pumpkin pie mix 1 container Cool Whip Light 1 1/2 teaspoons ground ginger 1/4 teaspoon ground cloves 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 eggs 1 graham cracker crust
Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds

Chive and Garlic Mashed potatoes

to 6 pounds Yukon gold potatoes, peeled Kosher salt and freshly ground black pepper 1 cup heavy cream 1/2 stick (1/4 cup) unsalted butter 4 cloves garlic, lightly crushed 3 sprigs fresh thyme 2 tablespoons chopped chives
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
Other Recipes from this Episode
Citrus-Marinated Grilled Turkey
Green Bean Casserole
Turkey Gravy
Cranberry-Orange Sauce
Sweet Potato Pie with Crunchy Cranberry Topping

Smoked Gouda Mashed Potatoes

3 pounds Idaho potatoes, peeled and cubed 6 tablespoons unsalted butter 3/4 cup heavy cream, plus more if needed 3/4 pound shredded smoked Gouda Salt and freshly ground white pepper
Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water. Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes. Drain.
Return the potatoes to the saucepan and add the butter, cream, and cheese. Mash the potatoes, stirring to incorporate the seasonings. Season with salt and freshly ground white pepper. Serve warm.

1 comment:

lennuk said...

I don't know why my stomack is empty suddenly?! :)
Everything sounds so delicious!
Girls! Have a great Thanksgiving week!