Some of the best aspects of the Holiday Season are no doubt the endless foods and Fall flavors. Now that the weather is getting frightful, nothing could be better than cooking up some seasonal recipes to warm your soul. You don’t have to wait until Turkey Day to get your grub on – here are 6 Pre-Thanksgiving recipes that will spark your holiday spirit:
1. Cranberry Apple Crisp
Tart apples and cranberries make this dessert an autumn masterpiece. Top with ice cream for an extra decadent treat:
Ingredients:
3 cups chopped peeled tart apples
2 cups fresh or frozen cranberries
1 cup sugar
3 tablespoons all-purpose flour
Topping:
1-1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, melted
1/4 cup chopped pecans
Directions:
1. Combine apples, cranberries, sugar and flour. Pour into a greased 11-in. x 7-in. baking dish.
2. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.
3. Bake at 350° for 50-55 minutes or until fruit is tender.
http://www.tasteofhome.com/recipes/cranberry-apple-crisp
2. No-Bake Pumpkin Cheesecake
Get your pumpkin spice on with this delicious and simple treat:
Ingredients:
For the crumble:
9-10 graham crackers
4 tablespoons butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
For the filling:
8 ounces cream cheese, softened
1 can pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon nutmeg
1 8-ounce tub cool whip whipped topping, thawed
For the garnish:
1 cup whipped topping
Pinch nutmeg
Directions:
1. Place graham crackers in a food processor and pulse into fine crumbs.
2. Add melted butter, sugar, and brown sugar, and continue pulsing until combined.
3. Divide crumble evenly between 8 cups and set aside.
4. In a large mixing bowl, use a hand mixer to beat together cream cheese, pumpkin, sugar, pumpkin pie spice, and nutmeg.
5. Gently fold in 2 1/2 cups of whipped topping and place mixture into a piping bag fitted with a star tip.
6. Pipe pumpkin mixture into the cups and refrigerate for at least 3 hours or until the mixture is firm.
7. Garnish with remaining whipped topping and another sprinkle of nutmeg.
http://www.popsugar.com/food/-Bake-Pumpkin-Cheesecake-Recipe-38770503
3. Roasted Cornish Hens with Cornbread Stuffing
This succulent dish is definitely easier to prepare than the traditional turkey and has all of those Thanksgiving flavors you crave:
Ingredients:
1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
Cornbread Stuffing:
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Preheat the oven to 425 degrees F.
2. Place the sliced onion in the bottom of a roasting pan.
3. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
4. Pack the cavities of the hens with the cornbread stuffing.
5. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
6. Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
Cornbread Stuffing:
1. Melt the butter in a large sauté pan.
2. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
3. Break the cornbread into pieces and place the pieces in a large bowl.
4. Add the onion mixture to the cornbread.
5. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
Tip #1: Create a tasty vegetarian version with tofu or any other meat substitute and cornbread stuffing on the side.
Tip #2: Add rosemary to either the stuffing or the cornish hens for that classic Holiday flavor.
http://www.foodnetwork.com/recipes/ina-garten/cornish-hens-recipe.html
4. Oven-Roasted Root Vegetables
Take advantage of earthy, seasonal vegetables with this medley that pairs well with any main dish:
Ingredients:
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Directions
1. Place 2 baking sheets in the oven and preheat to 425 degrees F.
2. Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces.
3. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
4. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil.
5. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting.
6. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes
Tip: After roasting, toss the veggies with apple cider vinegar for a wonderfully tangy flavor.
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-root-vegetables-recipe.html
5. Roasted Butternut Squash and Bacon Soup
Creamy, nutty soup topped with rich goat cheese and crispy bacon – does it get any better?:
Ingredients:
1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
For the soup:
4 slices bacon, diced
1/2 teaspoon dried thyme
2 1/2 cups chicken stock, or more, to taste
1/4 cup crumbled goat cheese
2 tablespoons chopped chives
Directions:
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.
http://damndelicious.net/2014/12/10/roasted-butternut-squash-bacon-soup/
6. Leftover Halloween Candy Cookie Bars
Got extra Halloween candy lying around? Turn all of it into chocolatey, irresistible cookie bars:
Ingredients:
1 cup white sugar
1 cup brown sugar
1 cup butter, melted
2 eggs
1 tablespoon vanilla
½ teaspoon salt
2 cups all-purpose flour
2 cups assorted candy, chopped
Directions:
1. Preheat oven to 350ºF/175ºC.
2. Chop your Halloween candy into bite-size pieces. In a large bowl, mix sugars and melted butter, whisk until mix turns lighter (around 8 minutes).
3. Mix in eggs and vanilla, then salt and flour until completely blended.
4. Bake for 45-50 minutes.
5. Allow to cool. Cut into squares. Enjoy!
http://www.today.com/recipes/leftover-halloween-candy-cookie-bars-t104429