Thanksgiving Recipe Recommendations

If you need a new recipe to make for Thanksgiving, we’re here to help! From ham to pumpkin cheesecake, check out some of our favorite Thanksgiving recipes.

___________________________________________________________________________________

Valerie’s Recipe: Coca-Cola Gingersnap Ham

Ingredients:

  • 1 spiral sliced smoked pre-cooked ham 1/2 cup Dijon mustard mixed with 2 tsp all spice
  • 2-3 cups brown sugar
  • 2-3 ounces of bourbon (optional) 2-3 cups gingersnaps (crushed)
  • 1 liter Coca Cola

Directions:

  1. Spray bottom of baking pan, as it will get sticky and hard to clean
  2. Place the ham cut side down in a large baking pan.
  3. Brush the mustard all over the ham. 3. Press on the brown sugar, and inside the spiral cuts.
  4. Spray the bourbon on.
  5. Press on the gingersnap crumbs, and into the spiral cuts. 6. Pour Coca Cola over and let run over to the bottom
  6. Bake in a preheated 350F oven until it reaches 140F

___________________________________________________________________________________

Patrick’s Recipe: Candied Yams

Recipe from – https://realhousemoms.com/mother-law-candied-yams/

Ingredients:

  • 3 large yams
  • 1 cup butter
  • 2 cups brown sugar firmly packed

Directions:

  1. Scrub the yams clean and cut into 2-inch thick slices. Do NOT peel the yams!
  2. Place yams in a large stockpot and cover with cold water. Place the pot over medium-high heat and bring to a boil.
  3. Allow yams to simmer until fork-tender, about 15 minutes. Carefully drain the water and allow the yams to cool to the touch.
  4. Preheat your oven to 350 degrees F and remove the peels from the yams.
  5. Place yams into a 9-inch x 13-inch baking dish in an even layer. Set aside.
  6. Melt butter in a medium-sized saucepan over medium-high heat.
  7. Stir in the brown sugar until combined. Allow to boil for 5 minutes. Pour the brown sugar mixture over top of the yams.
  8. If making ahead of time: cover the baking dish with foil and allow to cool to room temperature before placing it in the refrigerator. Uncover yams before baking.
  9. Place the baking dish in the oven for 30 minutes or until the yams are warmed through and the sauce is slightly bubbling around the edges
  10. Remove from oven. Be careful when serving and the sauce is VERY hot!

___________________________________________________________________________________

Leah’s Recipe: Golden Baked Mushroom Casserole

Ingredients:

  • 1 lb. mushrooms, coarsely chopped
  • 2 small onions chopped
  • 3 T butter/margarine
  • 2 eggs
  • 2/3 cup dry breadcrumbs
  • ¾ cup milk
  • ¾ c light cream
  • 2 t salt
  • ¼ t pepper

Directions:

  1. Sauté onions in butter.
  2. Beat egg in 1 ½ qt casserole dish, then mix in crumbs, milk, cream, salt, pepper until crumbs are liquified.
  3. Blend in mushrooms and onions.
  4. Bake uncovered 350 degrees for 60-70 minutes.

___________________________________________________________________________________

Cara’s Recipe: Bacon & Jalapeno Deviled Eggs

“A twist from my dad on the classic deviled eggs recipe. Can be adjusted for spice level.”

Ingredients:

  • 12 large eggs hard-boiled and peeled
  • 1 cup of mayonnaise (I prefer to use Dukes)
  • 1 tsp rice vinegar (optional)
  • 1/4 cup of real bacon bits/pieces (reserve a small amount for garnishing)
  • 1/8 cup of jalapeno mustard (or regular mustard but add in about 1-2 finely diced jalapeños depending on spice level)
  • 1 Tablespoon of sweet pickle relish
  • 1/8 tsp of cayenne pepper
  • ¼ tsp of garlic powder
  • 1/2 tsp of hot Hungarian paprika
  • 1/8 tsp of hot sauce (I prefer to use Louisiana brand hot sauce, dealers’ choice)
  • 2-3 sliced green onions (save portion of greens for garnish)
  • salt and pepper to taste

Directions:

  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayonnaise, rice vinegar, mustard, garlic, cayenne, paprika, hot sauce, pickle relish and salt and pepper to the mashed egg yolks. Stir until well combined, everyone likes their deviled eggs at different consistencies so here I prefer the mixture to be a cream like consistency so I use a hand mixer.
  5. Mix in the bacon and green onions (if you are using diced jalapeños add them now)
  6. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag
  7. Fill each egg hole with the mixture
  8. Sprinkle with hot paprika, chives and leftover bacon pieces
  9. Chill until ready to serve

___________________________________________________________________________________

Regan’s Recipe: Double Layer Pumpkin Cheesecake

Recipe from: https://www.allrecipes.com/recipe/13477/double-layer-pumpkin-cheesecake/ 

Ingredients:

Cheesecake Layer:

  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 (9 inch) prepared graham cracker crust

Pumpkin Layer:

  • ½ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • 1 pinch ground cloves, or more to taste
  • 1 pinch ground nutmeg, or more to taste

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Make cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition. Spread 1 cup batter in the graham cracker crust.
  3. Make pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended. Carefully spread on top of plain cheesecake batter in the crust.
  4. Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.
  5. Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.
  6. Refrigerate for at least 3 hours before serving, preferably overnight.

___________________________________________________________________________________

Joseph’s Recipe: Cajun Cornbread

Ingredients:

  • 1 cup of cornmeal
  • ½ cup of flour
  • 2 tablespoons of cane sugar
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • 1 cup of milk
  • 1 egg yolk
  • ½ teaspoons of Tony Chachere’s Cajun Seasoning
  • 2 tablespoons of olive oil
  • 3 tablespoons of your favorite hot sauce

Directions:

  1. Mix dry ingredients together in a large mixing bowl.
  2. Add wet ingredients into a large mixing bowl and mix
  3. Pour cornbread batter into a well-oiled baking sheet, cupcake tin, or cast-iron skillet with high walls
  4. Back in the oven on high heat for around 15 minutes
  5. Let cool and then serve
___________________________________________________________________________________
N’Deea’s Recipe: Homemade Baked Mac & Cheese

Ingredients:

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 6 tbsp butter
  • 2 cups heavy whipping cream
  • 3-8 ounce bags of shredded cheese (6 cups) (I use a mix of sharp cheddar, parmesan and the Italian shredded cheese mix in stores. Can do less cheese if you prefer)
  • 1/2 cup Parmesan cheese shredded
  • salt and pepper to taste (I also like to add in some garlic powder and onion powder, but it’s up to the chef!)
  • 1 1/2 cups panko crumbs
  • 1/4 tsp smoked paprika (or regular paprika)

Directions:

  1. Preheat oven to 350F. Lightly grease a 9×13 baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
  2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Mix in the butter, seasonings, the heavy whipping cream, and half of the shredded cheese.
  3. Pour half of the mac and cheese into the prepared baking dish. Top with some shredded cheese. Add the rest of the mac and cheese.
  4. In a small bowl, combine panko crumbs, some Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.