Category: Recipes (Page 12 of 55)

This sounds crazy, but cranberries are my favorite ‘side dish’ at the Thanksgiving dinner table. Um… sorry—no leftovers! However, if your family is not as enthusiastic and there’s some extra cranberry sauce sitting in the back of the fridge, turn it into delicious syrup for pancakes. Toasted Pecan Pancakes are great with any topping. I think the Maple-Cranberry Syrup takes them off the chart!

Toasted Pecan Pancakes with Maple-Cranberry Syrup

Serves 3-4

Ingredients:

For the pancakes:

• 1 cup all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 3/4 cup buttermilk
• 1/2 cup milk (plus an extra tablespoon or so if batter is too thick)
• 1 large egg, separated
• 2tablespoons unsalted butter, melted
• 1/4 cup pecans, toasted and chopped fine

For the sauce:

• 1 cup leftover cranberry sauce
• 1 cup maple syrup

1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into large measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Pour wet ingredients into dry ingredients all at once; whisk until just mixed. Fold in pecans.
2. Heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When griddle is hot (water splashed on the surface should sizzle), pour about 1/4 cup of the batter onto griddle for each pancake, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble (check after 2 to 3 minutes), flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
3. Prepare the maple-cranberry sauce while you are working on the pancakes. Mix cranberry sauce and maple syrup in a small saucepot. Heat until warm and just starting to bubble.
4. Serve warm sauce with pancakes. YUM!

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Looking for a quick side dish that won’t take up oven or stovetop space? You’ve come to the right place. Vibrant colors and an exciting combination of textures make this Curried Pea Salad a most excellent ‘change-of-pace’ addition to any meal, Thanksgiving included (curry in a hurry??!!)! Happy Thanksgiving to one and all from ITS!!

Curried Pea Salad with Smoked Almonds

Ingredients:

• 1 lb frozen peas
• 1/2 cup chopped green onions
• 6 oz smoked almonds, chopped
• 1-8 oz can sliced water chestnuts
• 2/3 cup mayonnaise
• 2 tsp yellow curry powder
• Salt and freshly ground black pepper to taste

1. Thaw peas in the sink a colander under hot running water. Make sure that you drain peas as much as possible.
2. Combine peas, green onions, almonds and water chestnuts in a large bowl. Combine mayo and curry powder in another small bowl. Gently stir curry mayo mixture into pea mixture. Season to taste with salt and pepper.

*Adapted from Simply Recipes.

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Heidi and I were just talking about great recipes from ‘back in the day.’ Funny enough, we both came up with this AMAZING salad. My mom’s version is a 5 cup salad while Heidi’s mom ‘beautified’ things to make it a 6 cup salad. Whatever number you pick, it’s really one AMAZING salad (have I said that already?)!

AMAZING Salad (aka Five/Six Cup Salad)

Ingredients:

• 1 cup mandarin oranges, drained
• 1 cup crushed pineapple, drained
• 1 cup mini marshmallows
• 1 cup flaked coconut
• 1 cup sour cream
• 1 cup maraschino cherries, drained*

*This is Heidi’s mom’s sixth ingredient!!

Combine all ingredients; mix well. Refrigerate until cold. Serve and thoroughly enjoy.

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I found this recipe in my stash and thought it might be a nice addition to our Mostly Meatless Mondays and your Holiday appetizer menu.

It’s surprisingly simple and you can store the dough for up to 6 months in your freezer.  To top off all that, the cheese and the cracker come in one nifty little package.  So much easier to hold that glass of wine in your hand as you nibble.  Enjoy!!

Parmesan and Thyme Crackers

• ¼ pound unsalted butter, at room temperature

• 4 ounces freshly grated Parmesan cheese, (about 1 cup)

• 1 t. minced fresh thyme leaves

• ½ t. kosher salt

• ½ t. freshly ground black pepper

• 1 ¼ cups all-purpose flour

In the bowl of an electric mixer fitted with the paddle attachment (or use a regular mixer or food processor), cream the butter for 1 minute.  With the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees.  Cut the log into 3/8 inch thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper.  Bake for 22 minutes, until very lightly browned.  Rotate the pan once during baking.  Cool and serve at room temperature.