Recipes

Although I try not to serve too many munchies before dinner on Thanksgiving, I like to have a few appetizers available for everyone to snack on during the afternoon.  The number one appetizer that everyone always asks for is the Chocolate Chip Cheeseball – yum!

Chocolate Chip Cheeseball

8 oz. cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioner’s sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans (optional)
graham crackers or teddy grahams

Beat cream cheese, butter, and vanilla until fluffy.  Gradually add sugars; beat until combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.  Place cream cheese mixture onto plastic wrap; shape into ball.  Refrigerate for at least 1 hour.  Roll cheeseball in pecans just before serving.  Serve with graham crackers or teddy grahams.

We also love black bean salsa to counter the sweetness of the chocolate chip cheeseball:

Black Bean Salsa

1 can corn
1 can black beans, drained
1/2 cup lime juice
1/3 cup minced red onions
1/3 cup minced cilantro
3 tablespoons vinegar
2 teaspoons sugar
2 teaspoons cumin
2 teaspoons chili powder

Mix together all ingredients.  Serve with tortilla chips.

I’m also trying a new recipe this year.  A few weeks ago, I joined my mom and sisters at a girls’ night pottery session.  They were serving light refreshments – one of which was a delicious pumpkin dip.  Since I absolutely love pumpkin and it’s perfect for the season, I knew I had to add this one to the rotation.

Whipped Pumpkin Dip

1 large can pumpkin mix (spices included)
16 oz. cool whip
1 small box vanilla instant pudding

Mix together.  Serve with graham crackers or bagels torn into pieces.

Have you missed any other posts from my Hosting Thanksgiving Dinner on a Budget series?  If so, you can catch up by reading through the following posts:

• How to Host Thanksgiving Dinner on a Budget
• Make Ahead Potato Recipes
• Side Dishes

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We tend to be very traditional with our side dishes on Thanksgiving, and I typically make our tried and true favorites every year.  Although I’m not always a huge fan of stuffing, I love our family’s recipe.  I make the stuffing the day before Thanksgiving, and combine the wet and dry ingredients on Thanksgiving morning.  You can prepare the stuffing in its entirety on Thanksgiving, but I prefer to accomplish the bulk of the work the day before.

Thanksgiving Stuffing

12 cups bread cubes
1 cup butter
3/4 cup minced onion
1-1/2 cup choped celery
1 teaspoon salt
1 teaspoon pepper
1 tablespoon sage (I typically use just 2 teaspoons)
1 lb. sliced mushrooms
1/2 cup butter
chicken broth

Tear slightly stale bread into small cube-size pieces (I usually purchase the bread the weekend before Thanksgiving, and let it sit out on the counter until I make the stuffing).  Let bread pieces sit uncovered throughout the day, stirring occasionally to rotate.

Melt 1 cup of butter in large pan over low heat.  Add minced onion, chopped celery, salt, pepper, and sage.  Saute on low until just slightly crisp.

In a separate pan, melt 1/2 cup butter.  Add sliced mushrooms and saute until tender.  Add mushrooms to the onion and celery mixture, and stir until combined.

At this point, I let this mixture cool, cover it with foil, and place it in the refrigerator.  Before the end of the evening, I cover the breadcrumbs with plastic wrap as well.

On Thanksgiving morning, reheat the vegetable mixture on low heat.  When warm, gradually add to the breadcrumbs, stirring lightly after each addition.  Once combined, gradually add chicken broth until the mixture is slightly moist.

At this point, the stuffing can either be loosely stuffed into a turkey, or placed in a greased casserole dish, and baked at 350 degrees until warmed through and slightly crisp on top.  This amount of stuffing is adequate for approximately a 12-pound turkey.

Since my husband is a HUGE mushroom fan, I also make a very simple mushroom casserole on Thanksgiving:

Mushroom Casserole

1 lb. sliced mushrooms
3 tablespoons butter
8 oz. sour cream
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Saute mushrooms in butter; place in baking 8×8 baking dish.  In saucepan over low heat, blend sour cream, flour, salt, and pepper.  Whisk until smooth, and bring to bubble.  Spoon over mushrooms.

Top with cheese.  Bake at 350 degrees for 10-15 minutes.

And of course, everyone needs a little green on Thanksgiving (and no, I’m not talking about dollars for Black Friday shopping!).  We always enjoy a very traditional green bean casserole:

Green Bean Casserole

1 can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
1/8 teaspoon pepper
2 cans cut green beans, drained
1-1/3 cups french fried onions

Mix soup, milk, soy sauce, pepper, beans, and 2/3 cup of the onions.  Bake at 350 degree for 25 minutes or until hot.  Stir; sprinkle remaining 2/3 cup of onions over bean mixture.  Bake 5 minutes or until onions are golden.

Both this casserole and the mushroom casserole can also be prepared the day before and refrigerated until you are ready to bake them.  Just be sure to add a little extra baking time to each.

Our last traditional side dish is my Grandma’s Fruit Salad.  From the time I was little, I always remember my grandma bringing fruit salad to Thanksgiving and Christmas.  It was adopted as a family tradition, and has remained in the Thanksgiving meal line up ever since.

Grandma’s Fruit Salad

2 cups mandarin oranges, drained
2 cups dark pitted cherries, drained
2 cups crushed pineapple, drained
2 cups sour cream
2 cups miniature marshmallows

Stir all ingredients together.  Chill before serving.

Have you missed any other posts from my Hosting Thanksgiving Dinner on a Budget series?  If so, you can catch up by reading through the following posts:

• How to Host Thanksgiving Dinner on a Budget
• Make Ahead Potato Recipes

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As I plan our family’s Thanksgiving meal, I try to choose foods that can be prepared the day before, thereby minimizing my time spent in the kitchen on Thanksgiving Day.  There are two different potato recipes that I alternate between, and both are liked equally as well by our family (and some years “our family” includes up to 35 people for dinner!).

The first recipe is more traditional in nature, although it is more time consuming.

Make Ahead Potatoes

10 large potatoes, peeled and quartered
1 cup sour cream
8 oz. cream cheese, softened
6 tablespoons butter, divided
1/2 teaspoon salt

Place potatoes in a large pot, and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 25 minutes or until potatoes are tender.  Drain and place in a bowl; mash.  Add sour cream, cream cheese, 4 tablespoons of butter, and salt; stir until smooth and the cream cheese and butter are melted.

Spread in a greased 9×13 baking dish.  Melt remaining butter; drizzle over potatoes.  Bake covered at 350 degrees for 40 minutes; uncover and bake 20 minutes longer.  If the potatoes are made ahead of time and refrigerated, let stand at room temperature for 30 minutes before baking.

The other recipe is also a huge hit with our family, and is extremely easy to prepare.

Hash Brown Casserole

1 bag country style hash brown potatoes
1 stick butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
16 oz. sour cream
2 – 3 cups shredded cheddar cheese

Mix all ingredients. Spread in a glass 9″x13″ pan. Bake at 350 degrees for 60 – 75 minutes or until bubbly.

Tomorrow I’ll be highlighting other side dishes that are favorites for our family, and move on to desserts and appetizers next week.

Have you missed any other posts from my Hosting Thanksgiving Dinner on a Budget series?  If so, you can catch up by reading through the following posts:

• How to Host Thanksgiving Dinner on a Budget

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