{"id":3440,"date":"2017-11-22T13:01:19","date_gmt":"2017-11-22T18:01:19","guid":{"rendered":"https:\/\/www.knownhost.com\/blog\/?p=3440"},"modified":"2026-01-22T10:31:02","modified_gmt":"2026-01-22T15:31:02","slug":"mouthwatering-thanksgiving-recipe-ideas","status":"publish","type":"post","link":"https:\/\/www.knownhost.com\/blog\/mouthwatering-thanksgiving-recipe-ideas\/","title":{"rendered":"Mouthwatering Thanksgiving Recipe Ideas"},"content":{"rendered":"

Before stimulating your salivary glands with cooking directions for some luscious food and cherished Thanksgiving recipe ideas<\/strong> from the KnownHost<\/a><\/strong> family, we’d like to point out the obvious.<\/p>\n

Thanksgiving is a special time of year<\/strong>, wherever you are.\u00a0 Regardless of what trials and tribulations in life you encounter throughout the year, this is a great time to reflect on those things you feel worthy of giving thanks.\u00a0 It’s also a great time for fabulous foods that you might not get any other time of year \ud83d\ude42<\/p>\n

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In celebrating those thoughts of thanks, we’d like to say, “THANK YOU”<\/strong> to all our customers, website visitors, family, friends and neighbors.\u00a0 You are truly what inspires us –\u00a0THANK YOU!\u00a0 \u00a0<\/strong><\/p>\n

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Special thanks go out to Anna S., and family, without whom this post wouldn’t have been possible<\/span> – THANKS ANNA<\/strong>!<\/p><\/blockquote>\n

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In a Hurry?<\/h2>\n

If you’d like to save these Thanksgiving recipe ideas offline, print or share with friends, we’ve compiled all the information into this handy Thanksgiving Recipe Ideas<\/a> PDF file.<\/p>\n

Should you decide to share with others, it would be nice to mention that these came from our very own Anna S. (and family).<\/p>\n

 <\/p>\n

Top Tips<\/span><\/h2>\n

Ease of Use<\/h3>\n

It’s helpful to keep this on a clipboard for easy paper shuffling or if someone is working on a recipe and needs to have it loose for a minute.\u00a0 Note that all temps are Fahrenheit.<\/p>\n

Verify Your Inventory<\/h3>\n

Make sure you have on hand those non-food items that are a must:<\/p>\n

\u2022\u00a0 \u00a0Aluminum Foil
\n\u2022\u00a0 \u00a0Dishwashing Detergent
\n\u2022\u00a0 \u00a0Paper Towels
\n\u2022\u00a0 \u00a0Trash Bags<\/p>\n

Double Check<\/h3>\n

Make sure your Crisco isn’t rancid and your flour doesn’t have bugs. Check the date on your baking powder. If you can’t remember when you got it last, pick up a fresh can. If your sugar is hard as a rock, just get new sugar instead of fooling with it.<\/p>\n

Stocking Up<\/h3>\n

A month to two weeks before:<\/strong>\u00a0 Pick up dry and canned goods and stuff that isn’t going to go bad.
\nOne week before:<\/strong>\u00a0 Buy turkey and rest of ingredients. Put turkey in the fridge to thaw.
\nEnough butter?<\/strong>\u00a0 Get another pound just to be certain.<\/p>\n

Food \/ Cooking Tips<\/h3>\n

Turkey:<\/strong>\u00a0 If the Thanksgiving turkey is whole, bake 2\/3 of the time breast down, then flip over. Take out when thermometer reads 160. Final temp should be 170.\u00a0 165 is the minimum safe temperature it must reach before considering it fully cooked.
\nHow Long to Cook:<\/strong>\u00a0 Roast at 325 for about: 10-18 lbs 3 1\/2 to 4 hours 19-24 lbs 4 to 5 hours.
\nButter:\u00a0 <\/strong>If you’re in doubt if you’ll have enough butter, get another pound.
\nGravy:<\/strong>\u00a0 Will always take about twice as long as you think it will to cook.\u00a0 Serve using a creamer – it works well.
\nMashed Potatoes:\u00a0\u00a0<\/strong>Keep them warm in a crockpot until time to eat.
\nCranberry Sauce<\/strong>:\u00a0 Serve in a sugar bowl – it’s just the right proportions.
\nDark Chicken Broth:<\/strong>\u00a0 \u00a0Make it from roasted chicken wings, it’s far superior to canned broth, if you have the time.
\nLarge Toaster Oven:<\/strong>\u00a0 It’s helpful to bake pies, the rolls, and the smaller casserole dishes. Out of counter space? Plug it in elsewhere as long as you won’t pop a breaker and it’s not a fire hazard.
\nDeviled Eggs:<\/strong>\u00a0 Make a nice snack while waiting for dinner.<\/p>\n

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Get Organized<\/span><\/h2>\n

Equipment List (in addition to the usual pots and pans)<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/th>\n<\/th>\n<\/th>\n<\/tr>\n
\u2022\u00a0 \u00a0Turkey Roasting Pan<\/td>\n<\/td>\n\u2022\u00a0 \u00a02 Cast Iron Skillets<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Dressing Pan<\/td>\n<\/td>\n\u2022\u00a0 \u00a0Immersion Blender<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Food Processor<\/td>\n<\/td>\n\u2022\u00a0 \u00a0Half-gallon Sized Pitcher<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Pie Plates<\/td>\n<\/td>\n\u2022\u00a0 \u00a0Casserole Dishes<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Pepper Grinder<\/td>\n<\/td>\n\u2022\u00a0 \u00a0Large stockpot big enough to hold the turkey<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Hand Mixer<\/td>\n<\/td>\n\u2022\u00a0 \u00a0Potato Ricer<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Colander<\/td>\n<\/td>\n\u2022\u00a0 \u00a0Pecan Cracking Equipment<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Rolling Pin<\/td>\n<\/td>\n\u2022\u00a0 \u00a0Crockpot<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Pastry Brush<\/td>\n<\/td>\n\u2022\u00a0 \u00a0Meat Thermometer<\/td>\n<\/tr>\n
\u2022\u00a0 \u00a0Kitchen Timer<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Grocery List (# in parens refers to the recipe that uses that ingredient)<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Canned Goods<\/strong><\/th>\n<\/th>\nDry Goods<\/strong><\/th>\n<\/tr>\n
(3b) 29 oz can Bruce’s Yams<\/td>\n<\/td>\nAll purpose flour<\/td>\n<\/tr>\n
(4) 1 can cream of mushroom soup<\/td>\n<\/td>\nSelf Rising White Lily Cornmeal<\/td>\n<\/tr>\n
(4) French’s French Fried Onions<\/td>\n<\/td>\nBaking Powder<\/td>\n<\/tr>\n
(7) Mayonnaise<\/td>\n<\/td>\nSalt<\/td>\n<\/tr>\n
(7) Mustard<\/td>\n<\/td>\nSugar<\/td>\n<\/tr>\n
2-3 cans chicken broth*\u00a0Get 2 more cans if not making broth<\/td>\n<\/td>\nSmall tub or sticks of Crisco<\/td>\n<\/tr>\n
3 cans cream of chicken soup<\/td>\n<\/td>\nLight brown sugar<\/td>\n<\/tr>\n
(8b) Karo light corn syrup<\/td>\n<\/td>\n(6) Yeast (verify exp. date)<\/td>\n<\/tr>\n
(8c) 16 oz can pumpkin (NOT pumpkin pie filling)<\/td>\n<\/td>\n(9) Semisweet chocolate chips<\/td>\n<\/tr>\n
(8c) Pet Milk<\/td>\n<\/td>\n(9) Graham cracker<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n(3b) Package of regular sized Marshmallows<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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More Grocery List (# in parens refers to the recipe that uses that ingredient)<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n
Dairy \/ Meat<\/strong><\/th>\n<\/th>\nProduce<\/strong><\/th>\n<\/tr>\n
2 dozen eggs<\/td>\n<\/td>\n3-4 yellow onions (or a bag of them)<\/td>\n<\/tr>\n
1 gallon milk<\/td>\n<\/td>\nCarrots – bag<\/td>\n<\/tr>\n
1 quart buttermilk<\/td>\n<\/td>\nCelery<\/td>\n<\/tr>\n
2-3 pounds butter<\/td>\n<\/td>\n(3a) 6 Sweet Potatoes<\/td>\n<\/tr>\n
(3b + 9) 1 pint heavy whipping cream<\/td>\n<\/td>\n2 bags cranberries<\/td>\n<\/tr>\n
Turkey (Publix has nice ones)<\/td>\n<\/td>\n5-10 lbs white potatoes<\/td>\n<\/tr>\n
Bacon<\/td>\n<\/td>\n(4) Large (14-18 oz) bag frozen green beans<\/td>\n<\/tr>\n
Cheap chicken parts, like wings, for broth<\/td>\n<\/td>\n(8a) 3-4 apples<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n(8a) 2-3 firm pears<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Misc Grocery List (# in parens refers to the recipe that uses that ingredient)<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n
Misc<\/strong><\/th>\n<\/th>\nMisc<\/strong><\/th>\n<\/tr>\n
Dinner rolls (if you’re not making your own)<\/td>\n<\/td>\nItalian loaf bread<\/td>\n<\/tr>\n
Pecans<\/td>\n<\/td>\nSalt Grinder<\/td>\n<\/tr>\n
Pumpkin Pie Spice OR cinnamon + ginger + nutmeg + cloves<\/td>\n<\/td>\n(7) Curry powder<\/td>\n<\/tr>\n
(7) Paprika<\/td>\n<\/td>\nVanilla<\/td>\n<\/tr>\n
Peppercorns<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Want to Save This for Later?<\/h2>\n

If you’d like to save these recipe ideas offline, print or share with friends, we’ve compiled all the information into this handy Thanksgiving Recipe Ideas<\/a> PDF file.<\/p>\n

Should you decide to share with others, it would be nice to mention that these came from our very own Anna S. (and family).<\/p>\n

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Thanksgiving Recipe #1 – Country Cornbread<\/span><\/h2>\n

Country?<\/h3>\n

See what ingredients are required, and how to make this scrumptious cornbread.\u00a0 Hint: There’s a couple of “country” ingredients<\/strong> Martha Stewart doesn’t use – so read on!<\/p>\n

Ingredients<\/h3>\n

* Remember, 1 cup self-rising flour is really just 1 cup all purpose flour + 1.5 teaspoons of baking powder + a pinch of salt.<\/p>\n

\u2022\u00a0 \u00a03 cups self rising White Lily cornmeal
\n\u2022\u00a0 \u00a01 1\/2 cups self rising flour *
\n\u2022\u00a0 \u00a01 onion<\/strong>, finely chopped
\n\u2022\u00a0 \u00a04 eggs
\n\u2022\u00a0 \u00a03 cups buttermilk
\n\u2022\u00a0 \u00a06 Tablespoons Bacon Grease<\/strong><\/p>\n

Step by Step<\/h3>\n

Heat the oven to 400.<\/p>\n

Chop the onion. In a large bowl, combine the dry ingredients and mix with a fork. Throw in the onion and stir around some more.<\/p>\n

In a pitcher, beat the eggs. Add the buttermilk and beat some more.<\/p>\n

By now, the oven should be hot, so put a glob of bacon grease in each cast iron skillet and put in the oven.\u00a0 If you don’t have cast iron skillets, you CAN bake in a traditional pan, and will end up with a square or rectangular loaf (pictured above).<\/em><\/p>\n

Pour the contents of the pitcher into the dry ingredients and mix until it’s not too lumpy. But don’t mix too much or the cornbread will turn out tough.<\/p>\n

By now the bacon grease should be hot. If it’s smoking, pour it out and start over. Take the skillets out of the oven. Very carefully pour most of the bacon grease into the mixture and mix it a bit. Leave about a tablespoon in each pan.<\/p>\n

Pour the cornbread mixture into the pans and put back in the oven. After about 12-15 minutes, swap them in the oven. When the cornbread is browned and cracked on top, after about 30-40 minutes total, it should be done. Listen for it \u201csinging.\u201d<\/p>\n

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Thanksgiving <\/span>Recipe #2 – Aunt Bessie’s Dressing<\/span><\/h2>\n

Remember?<\/h3>\n

Remember that cornbread you just made?\u00a0 You’re going to need it for the dressing!<\/p>\n

Ingredients<\/h3>\n

* You have to start the night before on this one – so heads-up.<\/p>\n

\u2022\u00a0 \u00a02 pans Country Cornbread
\n\u2022\u00a0 \u00a06 slices day old loaf bread Italian loaf bread works well for this
\n\u2022\u00a0 \u00a03 stalks celery and an onion
\n\u2022\u00a0 \u00a02-3 cans cream of chicken soup
\n\u2022\u00a0 \u00a04 eggs
\n\u2022\u00a0 \u00a02-3 cups dark chicken broth<\/p>\n

Step by Step<\/h3>\n

The night before, slice the bread and leave it on top of the fridge to dry out.<\/p>\n

Crumble the cornbread and bread in a VERY LARGE bowl. This takes forever, so sit down at a table and get out of the kitchen.<\/p>\n

Finely chop the celery and onion and saute in bacon grease.<\/p>\n

In a pitcher, beat the eggs, 2 cans of the cream of chicken soup, and 2 cups of the chicken broth.<\/p>\n

Pour the pitcher into the crumbs and mix. If it looks like it needs more liquid, which it likely will, add some more chicken broth and possibly some cream of chicken soup.<\/p>\n

Pour into a big lasagna pan. At this point, if it’s only going to be a few hours, cover with a clean dishtowel and put in a chilly place where the dogs can’t get to it. Otherwise find a spot in the fridge.<\/p>\n

Bake at 350 for 50 minutes to an hour or so. It’s done when you can stick a butter knife in it and it’s clean (but kinda greasy).<\/p>\n

WARNING: If you are not involved in the making of the cornbread or the dressing, do not antagonize the people who are by repeatedly asking when it’s going to be ready. Otherwise they may smack you in the head with a cast iron skillet.<\/span><\/p>\n

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Thanksgiving <\/span>Recipe #3a – Sweet Potato Souffle<\/span><\/h2>\n

Souffle?<\/h3>\n

It may sound posh, but this one is definitely great old-fashioned, down home cooking!<\/p>\n

Ingredients<\/h3>\n

* Getting the strings out is a critical step, so don’t skip over it.<\/p>\n

Ingredients<\/strong>:
\n\u2022\u00a0 \u00a03 cups sweet potatoes, cooked and mashed
\n\u2022\u00a0 \u00a03\/4 cup sugar
\n\u2022\u00a0 \u00a02 eggs, beaten
\n\u2022\u00a0 \u00a01 teaspoon vanilla
\n\u2022\u00a0 \u00a01\/4 cup butter, melted
\n\u2022\u00a0 \u00a01\/3 cup milk<\/p>\n

Topping<\/strong>:
\n\u2022\u00a0 \u00a0Crumble all this up with your clean fingers
\n\u2022\u00a0 \u00a01 cup brown sugar, packed
\n\u2022\u00a0 \u00a01 cup pecans, chopped
\n\u2022\u00a0 \u00a01\/3 cup flour
\n\u2022\u00a0 \u00a01\/3 cup butter, softened<\/p>\n

Cook sweet potatoes<\/strong>:
\n\u2022\u00a0 \u00a0Wash and dry about 5-6 sweet potatoes
\n\u2022\u00a0 \u00a0Poke with a fork
\n\u2022\u00a0 \u00a0Rub with Crisco
\n\u2022\u00a0 \u00a0Bake on a cookie sheet at 375 for about an hour or until tender<\/p>\n

Step by Step<\/h3>\n

Peel sweet potatoes and throw the ends away.<\/p>\n

Use a mixer to get the strings out (they’ll wind around the beaters) or push through a sieve (a potato ricer works well). This is extremely messy and time consuming, so try to do it the night before.<\/p>\n

Once you’re satisfied the potatoes are relatively string and lump free, add the sugar, eggs, vanilla, butter, and milk. Beat until fluffy and creamy looking.<\/p>\n

Pour the sweet potato mixture into a greased casserole. Scatter the topping on top, but not until right before it’s going in the oven.<\/p>\n

Bake at 350 for 25-30 minutes until bubbly.<\/p>\n

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Thanksgiving <\/span>Recipe #3b – Lazy Ass Yams<\/span><\/h2>\n

Too Easy<\/h3>\n

If the sweet potato souffle is too much trouble, or if there’s been some sort of sweet potato blight, this is a far quicker and easier alternative. You can always put pecans on top instead of doing marshmallows. Or hell, have both.<\/p>\n

Ingredients<\/h3>\n

Yes, you can substitute mini marshmallows if you can’t find the full sized variety (probably because someone already bought them all).<\/p>\n

\u2022\u00a0 \u00a029 oz can Bruce’s Yams, drained and mashed
\n\u2022\u00a0 \u00a01\/4 cup brown sugar
\n\u2022\u00a0 \u00a01\/2 tsp salt
\n\u2022\u00a0 \u00a01 tsp cinnamon + 1\/2 tsp nutmeg OR pumpkin pie spice
\n\u2022\u00a0 \u00a01 tablespoon melted butter
\n\u2022\u00a0 \u00a01\/4 cup cream (milk would probably do)
\n\u2022\u00a0 \u00a016 regular sized marshmallows<\/p>\n

Step by Step<\/h3>\n

Blend together everything but the marshmallows. Cut 6 marshmallows in half and stir in. Pour into a greased casserole.<\/p>\n

Cut remaining marshmallows in half and arrange on top.<\/p>\n

Bake at 350 for 20 minutes until puffy and marshmallows are browned. Keep an eye on this so the marshmallows don’t turn into charcoal.<\/p>\n

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Thanksgiving <\/span>Recipe #4 – Green Bean Casserole<\/span><\/h2>\n

More Than One Right Way<\/h3>\n

If you don’t like French Fried Onions, some toasted nuts like cashews or something like that would probably be good on this.\u00a0 Image credit to Campbell’s Kitchen, all rights reserved – their cream of mushroom soup is perfect for this recipe.<\/p>\n

Ingredients<\/h3>\n

French’s French Fried Onions are a great time saver with incredible taste and texture.<\/p>\n

\u2022\u00a0 \u00a01 large bag (14 to 18 oz) frozen green beans
\n\u2022\u00a0 \u00a01 can cream of mushroom soup
\n\u2022\u00a0 \u00a01\/2 to 3\/4 cup milk
\n\u2022\u00a0 \u00a0French’s French Fried Onions<\/p>\n

Step by Step<\/h3>\n

Thaw and drain green beans. Snap into smaller pieces if necessary. Fresh green beans are really pointless in a casserole.<\/p>\n

Dump everything but onions in a casserole and mix together.<\/p>\n

Bake at 350 for 30 minutes. Stir. Sprinkle some onions on top and bake for 5 minutes more until onions are golden and crunchy.<\/p>\n

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Want to Print This Out?<\/h2>\n

If you’d like to save these recipe ideas offline, print or share with friends, we’ve compiled all the information into this handy Thanksgiving Recipe Ideas<\/a> PDF file.<\/p>\n

Should you decide to share with others, it would be nice to mention that these came from our very own Anna S. (and family).<\/p>\n

 <\/p>\n

 <\/p>\n

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Thanksgiving <\/span>Recipe #5 – Cranberry Sauce<\/span><\/h2>\n

No Need for Store Bought Sauce<\/h3>\n

Do this one the day before, so it has time to congeal.<\/p>\n

Ingredients<\/h3>\n

Some people have never tried freshly made cranberry sauce – which is a shame!<\/p>\n

\u2022\u00a0 cranberries<\/p>\n

Step by Step<\/h3>\n

Wash and sort cranberries. The bad ones will be mushy to the touch.<\/p>\n

Put cranberries in a pot with 1 cup water and 1 cup sugar per bag. Simmer on medium low until they’ve all popped and it looks like jam.<\/p>\n

Note: It is not necessary to make a simple syrup with the water and sugar first. Just cook everything in the pot all at once.<\/p>\n

Note: Reserve 3\/4 cups cranberries if making that pie<\/p>\n

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Thanksgiving <\/span>Recipe #6 – Rolls<\/span><\/h2>\n

Sagely Advice<\/h3>\n

A good recipe is on page 524 of Anna’s Fanny Farmer Cookbook.<\/p>\n

Ingredients<\/h3>\n

Here are just the ingredients and times, because if you’ve never made homemade yeast rolls before, the holidays are not a good time for a first attempt<\/strong>. Try to make the dough the day before and let rise in the fridge.<\/p>\n

Mix and let cool to lukewarm:
\n\u2022\u00a0\u00a0 4 tablespoons butter
\n\u2022\u00a0\u00a0 2 tablespoons sugar
\n\u2022\u00a0\u00a0 2 teaspoons salt
\n\u2022\u00a0\u00a0 2 cups warm milk<\/p>\n

Step by Step<\/h3>\n

Dissolve a packet of yeast in 1\/4 cup warm water.<\/p>\n

Use about 5-6 cups of flour.<\/p>\n

Set up rolls in two 8-9 inch cake pans. Brush with melted butter. Bake at 425 for about 12-15 minutes.<\/p>\n

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Thanksgiving <\/span>Recipe #7 – Deviled Eggs<\/span><\/h2>\n

Paprika Required<\/h3>\n

They’re just not the same without Paprika sprinkled on top.<\/p>\n

Ingredients<\/h3>\n

First, count the eggs and make sure you have enough, plus a couple of extra, to cook all the food.<\/p>\n

\u2022\u00a0\u00a0 eggs
\n\u2022\u00a0\u00a0 mustard
\n\u2022\u00a0 \u00a0mayonnaise
\n\u2022\u00a0\u00a0 salt
\n\u2022\u00a0 \u00a0curry powder
\n\u2022\u00a0 \u00a0paprika<\/p>\n

Step by Step<\/h3>\n

Boil a bunch of eggs and chill.<\/p>\n

Peel, cut in half, and mash up the yolks with some mayonnaise, mustard, salt, and curry powder.<\/p>\n

Instead of glopping the yolk mixture into the egg white halves, put it in a ziplock bag, cut a tiny corner off a tip, and pipe the mixture.<\/p>\n

Sprinkle with paprika.<\/p>\n

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Thanksgiving <\/span>Recipe #8 – Pie Crust<\/span><\/h2>\n

Crisco Time<\/h3>\n

There are substitutes, but if you don’t use Crisco, don’t say we didn’t warn you.<\/p>\n

Ingredients<\/h3>\n

Perfect every time.<\/p>\n

9 inch basic pie shell
\n\u2022\u00a0 \u00a01 1\/2 cup flour
\n\u2022\u00a0 \u00a01\/4 teaspoon salt
\n\u2022\u00a0 \u00a01\/2 cup Crisco
\n\u2022\u00a0 \u00a03-4 Tablespoons cold water<\/p>\n

Top and Bottom crusts:
\n\u2022\u00a0 \u00a02 1\/2 cups flour
\n\u2022\u00a0 \u00a01\/2 teaspoon salt
\n\u2022\u00a0 \u00a03\/4 cup Crisco
\n\u2022\u00a0 \u00a06-7 Tablespoons cold water<\/p>\n

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Thanksgiving <\/span>Recipe #8a – Anna’s Apple Pear Family Gluttony Day Pie
\n<\/span><\/h2>\n

More, More, More<\/h3>\n

The reason they invented the word “moreish<\/strong>“.<\/p>\n

Ingredients<\/h3>\n

You’ll never make enough apple pear pie to go around – it’s a fact!<\/p>\n

\u2022\u00a0 \u00a02 cups thinly slice peeled apples
\n\u2022\u00a0 \u00a02 cups thinly slice peeled pears
\n\u2022\u00a0 \u00a03\/4 cup fresh cranberries
\n\u2022\u00a0 \u00a01\/3 cup granulated sugar
\n\u2022\u00a0 \u00a02 tbsp flour
\n\u2022\u00a0 \u00a01\/4 tsp nutmeg or pie spice<\/p>\n

Step by Step<\/h3>\n

Heat oven to 425.<\/p>\n

In large bowl, stir together filling ingredients. Spoon filling into crust. Cover with lattice strips in whatever fashion you deem appropriate.<\/p>\n

Bake 10 minutes, reduce to 350, bake additional 20-30 minutes until edges are deep golden brown and fruit is tender.<\/p>\n

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Thanksgiving <\/span>Recipe #8b – Pecan Pie
\n<\/span><\/h2>\n

A Taste of the South<\/h3>\n

No Thanksgiving is complete without Pecan Pie.<\/p>\n

Ingredients<\/h3>\n

Use the recipe on the bottle of Karo Light Corn Syrup.<\/p>\n

\u2022\u00a0 \u00a03 eggs
\n\u2022\u00a0 \u00a01 cup sugar
\n\u2022\u00a0 \u00a01 cup Karo Light Corn Syrup
\n\u2022\u00a0 \u00a02 tablespoons melted butter
\n\u2022\u00a0 \u00a01 teaspoon vanilla
\n\u2022\u00a0 \u00a01 1\/2 cups (6 oz) pecans
\n\u2022\u00a0 \u00a09 inch unbaked pie shell<\/p>\n

Step by Step<\/h3>\n

Beat eggs. Add everything but pecans and stir until blended.<\/p>\n

Stir in pecans. Dump into pie shell.<\/p>\n

Bake at 350 for 55-60 minutes<\/p>\n

 <\/p>\n

 <\/p>\n

Thanksgiving <\/span>Recipe #8c – Pumpkin Pie
\n<\/span><\/h2>\n

PET?<\/h3>\n

PET evaporated milk – it’s for people, not pets!\u00a0 Don’t tell Grandma Ruth we put nuts on top – Robb added this one in without saying a word, shhh.<\/p>\n

Ingredients<\/h3>\n

Use the recipe on the can of PET milk like Grandma Ruth always did. Do not use Carnation brand \u2013 it doesn’t taste the same.<\/p>\n

\u2022\u00a0 \u00a01 cup brown sugar
\n\u2022\u00a0 \u00a02 Tablespoons flour
\n\u2022\u00a0 \u00a02 1\/4 teaspoon pumpkin pie spice
\n\u2022\u00a0 \u00a01\/2 teaspoon salt
\n\u2022\u00a0 \u00a01 egg
\n\u2022\u00a0 \u00a01 1\/2 cups pumpkin (16 oz can)
\n\u2022\u00a0 \u00a01 tall can (12 oz) PET Evaporated Milk<\/p>\n

Step by Step<\/h3>\n

In saucepan, combine whipping cream, chocolate chips, butter, and sugar. Cook on low, stirring constantly, until melted.<\/p>\n

Gradually stir half the mixture into beaten egg yolks. And by gradually, a little bit at a time \u2013 don’t dump a bunch in there at once or it’ll cook the eggs. Return the mixture to saucepan. That’s called \u201ctempering eggs.\u201d<\/p>\n

Cook on medium-low heat, stirring constantly, until mixture is slightly thickened and thinking about bubbling.<\/p>\n

Remove from heat and stir in the rest of the whipping cream. Maybe add some vanilla.<\/p>\n

Transfer mixture to a mixing bowl. Let cool.<\/p>\n

After it’s cooled, beat until light and fluffy. Spoon into the crumb crust and refrigerate for several hours.<\/p>\n

 <\/p>\n

 <\/p>\n

Thanksgiving <\/span>Recipe #9 – French Silk Pie
\n<\/span><\/h2>\n

Graham Crackers Ultimate Purpose<\/h3>\n

Graham Crackers are great for smores.\u00a0 They’re even better as pie crusts!\u00a0 We might have had a picture, but someone (DANIEL) ate the pie!<\/p>\n

Ingredients<\/h3>\n

Crumb Crust<\/strong>
\n\u2022\u00a0 \u00a01 1\/2 cup fine graham cracker crumbs
\n\u2022\u00a0 \u00a01\/3 cup sugar
\n\u2022\u00a0 \u00a01\/3 cup butter<\/p>\n

Bake at 350 for 8-10 minutes<\/p>\n

Pie Filling<\/strong>
\n\u2022\u00a0 \u00a01 cup whipping cream
\n\u2022\u00a0 \u00a06 oz semisweet chocolate chips
\n\u2022\u00a0 \u00a01\/3 cup butter
\n\u2022\u00a0 \u00a01\/3 cup sugar
\n\u2022\u00a0 \u00a02 egg yolks, beaten
\n\u2022\u00a0 \u00a03 tablespoons whipping cream<\/p>\n

Step by Step<\/h3>\n

Mix dry ingredients.<\/p>\n

Stir in egg.<\/p>\n

Throw in cans and beat until smooth.<\/p>\n

Pour into pie crust.<\/p>\n

Bake at 375 for 50-55 minutes.<\/p>\n

 <\/p>\n

 <\/p>\n

Thanksgiving <\/span>Checklist<\/span><\/h2>\n

Week Before<\/h3>\n

\u2022\u00a0 \u00a0All groceries obtained
\n\u2022\u00a0 \u00a0Turkey thawing<\/p>\n

Day Before<\/h3>\n

\u2022\u00a0 \u00a0Turkey put into brine
\n\u2022\u00a0 \u00a0Bread put out to get stale
\n\u2022\u00a0 \u00a0Cranberry sauce made
\n\u2022\u00a0 \u00a0Dough for rolls rising in fridge or cool spot
\n\u2022\u00a0 \u00a0Chicken parts browned in oven
\n\u2022\u00a0 \u00a0Chicken broth
\n\u2022\u00a0 \u00a0Pecans shelled
\n\u2022\u00a0 \u00a0Pie crust dough made and chilling
\n\u2022\u00a0 \u00a0Eggs boiled for deviled eggs<\/p>\n

Night Before and\/or Morning Of<\/h3>\n

\u2022\u00a0 \u00a0Pies baked
\n\u2022\u00a0 \u00a0Sweet potato topping made
\n\u2022\u00a0 \u00a0Sweet potatoes baked
\n\u2022\u00a0 \u00a0Cornbread made
\n\u2022\u00a0 \u00a0Cornbread and bread crumbled
\n\u2022\u00a0 \u00a0Deviled eggs made
\n\u2022\u00a0 \u00a0Sweet potatoes set up (sans topping)
\n\u2022\u00a0 \u00a0Green beans thawed and drained
\n\u2022\u00a0 \u00a0Rolls set up in pans (morning of)<\/p>\n

Day Of (sort of in order)<\/h3>\n

\u2022\u00a0 \u00a0Turkey in at 325: Note time
\n\u2022\u00a0 \u00a0Potatoes peeled and in a pot full of water. They’ll be OK like that for hours.
\n\u2022\u00a0 \u00a0Potatoes boiled and mashed and put in crockpot to keep warm
\n\u2022\u00a0 \u00a0Dressing set up
\n\u2022\u00a0 \u00a0Dressing in at 350: Note time
\n\u2022\u00a0 \u00a0If rolls aren’t rising fast enough, put on top of stove
\n\u2022\u00a0 \u00a0Sweet potatoes and green beans set up
\n\u2022\u00a0 \u00a0Sweet potatoes and green beans in at 350: Note time
\n\u2022\u00a0 \u00a0First pan of rolls in toaster oven at 425
\n\u2022\u00a0 \u00a0Gravy making
\n\u2022\u00a0 \u00a0Table set<\/p>\n

 <\/p>\n

It’s always a delicate balance trying to make sure everything is hot at the same time.<\/p>\n

The turkey should stay warm enough on top of the stove, covered in foil. It needs to rest for a while anyway so you can get out gravy fixings.<\/p>\n

The dressing should be OK for half an hour covered in foil while the sweet potatoes and green beans cook.<\/p>\n

Go ahead and do the mashed potatoes while the turkey’s in the oven. That way you’re not jostling around next to everyone in the kitchen with a big pot of boiling water and they’ll stay quite warm in a crockpot on low.<\/p><\/blockquote>\n

 <\/p>\n

Even More Reason to be Thankful<\/em><\/h2>\n

The KnownHost<\/a><\/strong> staff would like to wish everyone the best on Thanksgiving.<\/p>\n

We hope you’ve enjoyed these Thanksgiving recipe ideas and the fact they’ve not been peppered with advertisements.<\/p>\n

If you ever find yourself in need of a dependable, managed, web hosting company that cares as much about you, and freeing up your time for enjoying a family holiday, as it does about its own success, be sure to give us the chance to earn your business.\u00a0 We care!<\/span><\/strong><\/p>\n

 <\/p>\n

Last Chance to Download This Document (you’ve reached the end)<\/h2>\n

If you’d like to save these recipe ideas offline, print or share with friends, we’ve compiled all the information into this handy Thanksgiving Recipe Ideas<\/a> PDF file.<\/p>\n

Should you decide to share with others, it would be nice to mention that these came from our very own Anna S. (and family).<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Before stimulating your salivary glands with cooking directions for some luscious food and cherished Thanksgiving recipe ideas from the KnownHost family, we’d like to point out the obvious. Thanksgiving is a special time of year, wherever you are.\u00a0 Regardless of what trials and tribulations in life you encounter throughout the year, this is a great […]<\/p>\n","protected":false},"author":157,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1408,1416,1404],"class_list":["post-3440","post","type-post","status-publish","format-standard","hentry","category-news","tag-holiday","tag-recipes","tag-thanksgiving"],"yoast_head":"\nThe Best Mouthwatering THanksgiving Recipe Ideas<\/title>\n<meta name=\"description\" content=\"Enjoy this collection of mouth watering Thanksgiving recipes, guaranteed to please. 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