It's that time of year again, Thanksgiving is right around the corner. If you are anything like me, Thanksgiving is about family, blessings, and food. You CANNOT forget about the food, am I right? Juicy ham, sugar-filled desserts, and casseroles for days. This year, the J&K team has put together their favorite recipes just for you!
You know that hour or so when you family members are showing up, but dinner isn't ready yet? An appetizer is the answer. When the men are grumpy because their football team is losing, and it's half-time. An appetizer is the answer. Well, luckily for you, Stephanie decided to share her recipe for keeping the peace.
Baked Ricotta with Lemon, Garlic, and Chives
15 Ounces (About 2 cups) of Whole Milk Ricotta
1 Large Lemon, Zested and Juiced
2 Large Cloves Garlic, Minced
1 Ounce of Fresh Chives, Minced (about 1/2 cup)
1/2 Teaspoon Salt
Freshly Ground Black Pepper
Extra-virgin Olive Oil
Small Crackers or Slices of Baguette, to serve
Heat the Oven to 375°F. Lightly grease a 1/2 to 1-quart gratin dish or baking pan.
Mix the ricotta, lemon juice and zest, garlic, chives, salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.)
Bake for 15-20 minutes or until hot. Drizzle again with olive oil. Serve immediately with crackers for dipping.
FINALLY! It's time to get to the main course. We've included a few options that are sure to make you the designated Thanksgiving chef for years to come(whether you want the job or not)!
Fresh Baked Ham
Smithfield Spiral Cut Ham – Thawed
Bottle/Jar of Honey
2 Tbsp. of Flour
1 Cup of Water
Reynolds Oven Bags - Turkey Size Holds 8-24lbs.
Thaw the Ham. Place oven bag in pan. Pour 1 cup of water in the bottom of the bag. This helps to make a gravy in the bottom of the bag as the meat cooks.
Place Ham inside the oven bag front side down, and pour honey all over the exposed part of the ham. Rub it in to ensure complete coverage.
Gather top of bag and close with zip tie provided in the box, and use a knife to cut holes around the top area of the bag to help prevent it from busting.
Cook overnight in a low temperature oven. (170-200 degrees) Use 200 degrees if you want it to be done in the morning.
In the morning, check to see if the ham as browned. Turn up the oven temperature to 350 degrees. Cook until brown or the meat is falling off of the bone/falling apart. Take it out of the oven and enjoy!
"It Looks Fancy" Corn Soufflé
1 Can of Corn (Niblet Corn 15oz)
1 Can of Creamed Corn
1 Cup of Sour Cream
1 Stick of Melted Butter
1 Box of Jiffy Corn Muffin Mix
Put all ingredients in a bowl, and mix them together.
Put it into a greased 8x8 pan, and bake it at 350 degrees for 45 minutes.
Grandma's Green Bean Casserole
2 Tablespoons of Butter
2 Tablespoons of All Purpose Flour
1 Teaspoon of Salt
1 Teaspoon White Sugar
1/4 Cup Onion, Diced
1 Cup of Sour Cream
3(14.5 ounce) Cans French Style Green Beans, Drained
2 Cups of Shredded Cheddar Cheese
1/2 Cup Crumbled Buttery Round Crackers
1 Tablespoon of Butter, Melted
Pre-Heat Oven to 350 Degrees F.
Melt 2 Tbsp. of butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top.
In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and the cheese is bubbly.
Before you and your guests go into a total food coma, you can't forget the dessert. In my opinion, you can't go wrong with anything sweet, but here are a couple of our favorites!
For Crust -
8 oz. of Butter, Softened
1 Package (8 oz.) of Cream Cheese, Softened
2 1/2 Cups of all Purpose Flour
For Filling -
1 1/2 Cups Firmly Packaged Brown Sugar
2 Large Eggs
2 Tbsp. of Butter, Melted
2 Teaspoons of Vanilla Extract
1/8 Teaspoon of Salt
1 1/2 Cups of Toasted Pecans, Chopped
For Crust -
Line baking sheet with wax paper or parchment. Lightly grease mini-muffin pans.
In a mixing bowl, beat together butter and cream cheese at medium until smooth. Gradually beat in flour at low speed. Roll or pat dough out into a square or rectangle (About 1/2 inch thick).
Divide evenly into 48 pieces. Roll each piece into a ball, place on baking sheet, cover and chill for at least 1 hour.
Preheat oven to 350 degrees F.
Press a chilled dough ball into each mini-muffin cup, shaping into a crust/shell. If you are baking in batches, keep remaining dough covered and chilled until ready to bake.
For Filling -
Whisk together brown sugar, eggs, melted butter, vanilla extract, and salt. Stir in chopped pecans. Spoon in about 1 1/2 tablespoons of pecan filling into each tart shell.
Bake at 350 degrees F until filling is set (About 20 minutes). Cool in mini-muffin pans for 10 minutes. Carefully remove from pans; transfer to cooling racks; allow them to cool completely.
2-3 oz. of Jell-O
2 Cups of Boiling Water
8 oz. of Cream Cheese
1/4 Cup of Sugar
3/4 Cup of Cold Water & 1/2 Cup of Orange Juice
1 Cup of Cool Whip
Dissolve Jell-O in boiling water. Mix the cream cheese and sugar in a blender. Add the Jell-O mixture and juice mixture. Blend, and then chill until it is thickened.
Fold in Cool Whip, and pour in greased mold. Chill until set.
Remove from the mold, slice & serve!