SOME OF MY FAVORITE THANKSGIVING RECIPES

Looking for something different to make for Thanksgiving this year?  I'd like to share these recipes with you.

Enjoy!















1) Garlic-Roasted Brussels Sprouts with Mustard  Sauce

Ingredients: 

• 1-1/2 pounds fresh Brussels sprouts halved
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup heavy whipping cream
• 3 tablespoons Dijon mustard
• 1/8 teaspoon white pepper
• Dash of salt

Directions:

1. Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
   
2. Bake, uncovered, at 450° for 10-15 minutes or until tender, stirring occasionally.
   
3. Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Spoon over Brussels sprouts. Yield: 6 servings.

Source: http://www.tasteofhome.com/recipes/garlic-roasted-brussels-sprouts-with-mustard-sauce#ixzz3IsMWMohy

2) Twice Baked Sweet Potato

Ingredients: 

• 6 sweet potatoes, even in size and scrubbed
• 4 tablespoons brown sugar
• 4 tablespoons butter, room temperature
• 4 ounces cream cheese, room temperature
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F.                                                                                                                
2. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
3. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.               
4. Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/twice-baked-sweet-potatoes-recipe.html

3) New England Cranberry Duff

Ingredients: 

• 6 sweet potatoes, even in size and scrubbed
• 1 1/2 cups fresh or frozen cranberries
• 1/3 cup pecans, toasted, coarsely chopped
• 1/3 cup plus 1/2 cup sugar
• 1 large egg
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 325 degrees. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.                                                                                                                           
2. Melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside. Put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 1 minute. Reduce speed to medium-low; gradually beat in flour, and then salt. Pour in melted butter in a slow, steady stream, beating until smooth.                                                               
3. Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.

Source: http://www.marthastewart.com/319188/new-england-cranberry-duff#Our%20Easiest%20Thanksgiving%20Desserts|/1034460/our-easiest-thanksgiving-desserts/@center/276949/everything-thanksgiving|319188