With Thanksgiving just days away, we wanted to drop some holiday day menu inspiration in your inbox. We all have our favorite holiday recipes, but if you don’t mix it up every once in a while you’ll never know what you’re missing out on! Step away from your holiday routine and give one of these incredible recipes a try – we know you won’t regret it!
RECIPE: Brussels Sprouts Gratin
If you’re like us and love all things cheesy – this recipe for Brussels Sprouts Gratin courtesy of SkinnyTaste.com
is the ultimate Thanksgiving addition! Simple, gooey and delicious it checks every
box making it the perfect side dish for the entire family… kids included!
RECIPE: Creamy Garlic Parmesan Mac ‘N Cheese
Mac ‘N Cheese may not necessarily be a classic Thanksgiving staple, but we’ve never met someone who was disappointed to hear it would be on the menu…
This recipe for Creamy Garlic Parmesan Mac ‘N Cheese courtesy of CafeDelites.com
offers a sophisticated twist on an all-time favorite.
RECIPE: No Bake Pumpkin Cheesecake
This simple, smooth and silky No Bake Pumpkin Cheesecake courtesy of TheRecipeRebel.com
offers a scrumptious twist on a dessert classic and tastes like fall!
As we change seasons it’s time to change up your menus. Put away those summer salads and cozy up to watch the leaves fall with these hearty and satisfying treats.
Double Good Stew
Nothing says Fall like a hearty stew dinner. Enjoy Double Good Stew with warm cornbread covered in honey and a glass of your favorite red.
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 cup celery, chopped
- 1/4 lb. butter
- 1 1/2lbs. frozen mixed veggies
- 3/4 lb. frozen yellow corn
- 2 cups cubes beef
- 1 can tomato soup
- 1 tsp. Worcestershire
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- Use 1/2 the butter to saute the cubed beef until well browned. Place in stew pot and add 1 pint of water. Start cooking over medium heat.
- Use remainder of butter to saute onion, green pepper and celery until tender and onions are clear. Add to meat and cook over low heat for 1 hour.
- Add remaining ingredients and cook another 30 minutes. Add only enough water to keep good boiling action.
Easy Peanut Brittle
If you’ve got a microwave you can handle this next recipe for Easy Peanut Brittle. This is a great treat to have on-hand during the holiday season for the occasional rogue sweet tooth.
- 1 cup sugar
- 1/2 cup white corn syrup
- 1 cup raw peanuts
- 1/8 tsp. salt
- 1 tsp. butter
- 1 tsp. vanilla
- 1 tsp. baking soda
- Mix together sugar, white corn syrup, peanuts and salt. Microwave on high 4 minutes.
- Remove, stir and microwave 4 minutes more then add 1 tsp. butter, 1 tsp. vanilla and microwave again for 1.5 minutes.
- Remove, stir in 1 tsp. baking soda and immediately pour on cookie sheet to cool.
Breast Cancer Awareness Month
Wow. What an incredible month October was! Thanks to all of your support we gained more than 500 new Facebook and Instagram followers and delivered more than 1,100 PINK Free Food Samples!
We’re so grateful for everyone’s participation in making this year our largest donation to the American Cancer Society
yet at a rock solid $6,125!
2016 Donation: $6,125
2015 Donation: $5,550
2014 Donation: $2,500
2013 Donation: $1,228
As we approach Thanksgiving and the holiday season we will be sharing more and more of our favorite cold weather recipes with our blog and newsletter subscribers. Keep reading for two of our all-time favorites — one savory and one sweet!
Bacon ‘N Bleu Potato Casserole
- Preheat oven to 375 degrees F. and coat a casserole dish with cooking spray.
- Heat 1/4 cup butter in a medium pot until melted. Whisk in 6 tablespoons flour, 1/2 teaspoon onion powder, and 1/4 teaspoon salt and pepper. Then whisk in 1.5 cups milk. Continue whisking until thickened.
- Stir 1.25 cups crumbled bleu cheese into mixture and stir until cheese has melted and combined.
- Peel and slice 12 large new potatoes into 1/8-inch slices and place in layers in casserole dish.
- Top with 1 pound cooked and chopped bacon and 1 16-ounce bag frozen broccoli then pour cheese sauce overtop.
- Cover casserole with aluminum foil and bake for 1 hour.
- Remove casserole and uncover. Sprinkle 1/4 cup breadcrumbs overtop then bake another 15 minutes or until potatoes are tender. Let cool 10 to 15 minutes before serving.
Quick Butterscotch Ice Cream Pie
- In a small bowl, combine 1/2 cup pecans, 1 cup graham cracker crumbs and 1/3 cup butter. Mix well and press into a 9 inch pie plate and set aside.
- In a small saucepan combine 1/2 cup sugar and 1/2 cup water over medium heat. Bring to a boil and let boil for 3 minutes before removing from the heat.
- Combine 1 cup butterscotch morsels and sugar mixture in a blender and blend on high for 30 seconds. Add 2 eggs, 1 teaspoon salt, and 1/8 teaspoon nutmeg and blend on high for 1 minute. Cool to room temperature.
- Fold into 1 3/4 cups heavy cream. Spoon 1/2 of the filling onto the crust and sprinkle 1/2 cup pecans on top. Spoon remaining filling on top. Garnish with 1/2 cup pecans and freeze for several hours before serving.
Get your palates ready! The holiday season, and all of the incredible food that comes with it, is around right the corner. From turkey to prime rib, cranberry sauce to sweet potatoes, the holiday season features delicious foods everyone can enjoy.
Stay tuned to our social media (Facebook, Twitter, Instagram, Pinterest) and newsletters for some out-of-this world recipes you’ll surely want to include in your celebration menus. Have a particular flavor in mind? Shoot us a message and we will be happy to whip up a great recommendation recipe for you!
Recipe: Apple & Pear Galette with Walnut Streusel
Just as tasty as a traditional pie but without all the fuss, this galette is a delicious substitute and the crunchy streusel on top makes it totally irresistible.
Get the recipe here>
Video: How to Carve a Turkey
Every year the bird is the star of the show on Thanksgiving, so don’t let a crummy cutting job lessen it’s luster! This quick video featuring Food Network’s Alton Brown shows us how to get the job done and make the most of your turkey.
Watch it on YouTube>
Update: ACS Donation
Thank you to everyone who helped us raise donation funds in support of Breast Cancer Awareness Month. This was our biggest year yet (by far) and we’re thrilled to be donating $5,550 to the American Cancer Society!
Craving a light, summery dessert after dinner? Don’t settle crumbly store-bought cookies, prepare a pan or two of these delicious lemon bars and pop the extras in the freezer for a quick craving crusher anything your sweet tooth starts to bite. If you’re into lemon meringue pie, you won’t have any complaints about these sweet and tangy treats.
Keep reading to find out how you can transform this recipe into Almond Amaretto Bars or even Cherry Bon-Bon Bars, and click here to request a free food sample from Passanante’s Home Food Service!
Photo Credit: TheRedHeadBaker.com
Lemon Bar Ingredients:
- 4 Eggs, slightly beaten
- 1 Cup softened butter
- 2 Cups granulated sugar
- 1/2 Cup powdered sugar
- 2 1/4 Cups flour
- 1 Tablespoon grated lemon peel
- 5 Tablespoons lemon juice
- 1/4 Teaspoon salt
- Extra powdered sugar
How to Prepare Lemon Bars:
- Preheat oven to 350 degrees.
- Blend margarine, salt, 1/2 cup powdered sugar, and 2 cups flour to make soft dough.
- Press evenly into an undressed 9″ x 13″ pan.
- Bake 15 to 20 minutes until golden brown.
- Meanwhile, combine eggs, lemon peel, lemon juice, sugar, and 1/4 cup flour.
- Blend until smooth, then pour mixture over baked crust.
- Reduce oven temperature to 325 degrees and bake 25 minutes or until firm.
- Let cool, then dust with powdered sugar and slice into bars.
Almond Amaretto Bars
- 1 Cup sliced almonds
- 5 Tablespoons Amaretto liqueur
- Substitute Amaretto liqueur for lemon juice.
- Omit lemon peel.
- After pouring filling over crust, sprinkle with sliced almonds.
Cherry Bon-Bon Bars
- 2 Dozen cherries, well-drained
- 1 Ounce semisweet chocolate
- 1 Ounce unsweetened chocolate
- 1/4 Stick Margarine
- 5 Tablespoons maraschino cherry juice
- Substitute maraschino cherry juice for lemon juice.
- Omit peel.
- Chop well-drained cherries and add to filling.
- Omit powdered sugar topping.
- Melt semisweet chocolate and unsweetened chocolate with margarine.
- Spread over bars as a glaze.
Check out a few of our other dessert recipes: