Thanksgiving Turkey Cookies Recipe

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

This recipe is courtesy of Pillsbury.com.

photo courtesy of Pillsbury.com

Poppin’ Fresh Citrus-Glaze Crullers Recipe

This recipe is courtesy of Pillsbury.com.
INGREDIENTS
Rolls
1/4 cup LAND O LAKES® Butter, melted
1/2 cup granulated sugar
1 can (11 oz) Pillsbury® refrigerated bread sticks
Glaze
2/3 cup powdered sugar
1/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
1 tablespoon orange juice
1 teaspoon lemon juice

DIRECTIONS
1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Place melted butter in shallow dish. Place granulated sugar in another shallow dish.
2. Unroll dough; separate into breadsticks. Dip both sides of each breadstick in butter; coat with sugar. Twist each breadstick; place on cookie sheet. Press down ends firmly.
3. Bake 13 to 17 minutes or until golden brown.
4. Meanwhile, in small bowl, mix glaze ingredients. Remove rolls from oven. Immediately drizzle glaze over rolls. Remove from cookie sheet. Cool 5 minutes. Serve warm.

Pumpkin Roll Recipe

With the holiday season officially upon us, a truly delightful and unique dessert recipe is called for to welcome the arrival of the season. LIBBY’S® pumpkin roll is the perfect recipe to do just that. It is the perfect holiday dessert with it’s sweet pumpkin cake rolled around thick layers of rich cream cheese. When sliced, the whimsical pinwheel cake delights everyone served.

Don’t be intimidated by this dessert’s fanciful appearance. Roll cakes may look elaborate, but if you follow the instructions and roll up the hot cake as soon as it is removed from the oven, the dessert will construct perfectly and slice into beautiful pinwheels when served. Store in the refrigerator and serve at all of your holiday dinner parties this season!

 

Ingredients

 3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 c granulated sugar
2/3 c LIBBY’S® 100% Pure Pumpkin
1 (8 ounce) package cream cheese, softened
1 c powdered sugar, sifted
6 tbsp butter or margarine, softened
1 tsp vanilla extract

Directions

1. Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan or deep cookie sheet; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cinnamon Dessert Bread Recipe

Breads are not typically associated with desserts, however many “cakes” of the past were actually sweetened breads served as an after dinner sweet treat. The varieties are endless. Traditional dessert breads contain nuts, spices or fruits and are prepared for special occasions or during the holidays. Fruit cake is a good example of a traditional dessert bread. Dessert breads are a great alternative to a cake or pie because they can be topped with ice cream, homemade fruit spreads or served warm with fresh, creamy butter. They are also great served with coffee so you can eat your dessert for breakfast!

This cinnamon bread is incredibly cinnamon-y. It is a great addition to your holiday spread or would make a tasty coffee cake served at brunch. It is considered a quick bread recipe because there is no kneading of dough or proofing of yeast required. In other words, it is quick and easy but tastes like you spent hours in the kitchen. Serve it warm with apple butter and coffee. Enjoy!

Ingredients
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup milk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
2 tbsp sugar
1 tsp ground cinnamon
2 tsp butter

Directions

1. Combine the flour, sugar, baking powder, baking soda, cinnamon, salt, milk, vegetable oil, eggs and vanilla extract in a large bowl. Beat with an electric mixer until well combined.

2. Pour into a greased loaf pan.

3. In a separate bowl, combine 2 tbsp sugar, 1 tsp cinnamon and butter until it appears crumbly.

4. Put the cinnamon and sugar mixture on top of the bread batter and swirl in with a butter knife.

5. Bake at 350° F for 1 hour.

Pumpkin Cheesecake Recipe

Cheesecake is one of the richest, most decadent and dense desserts around. Because of its fickle nature during baking and the setting up process, it is often considered one of the most difficult to master. Many recipes call for a water bath or slow baking at a low temperature to prevent over cooking. While delicious and extraordinary, cheesecake is often avoided by the home cook because of its delicate nature and no one wants to fail when dessert is at stake! The key to a perfect cheesecake is not to over beat the filling and to allow the cake to slowly cook at a low temperature. Also, it is important to allow the cheesecake to cool completely before chilling in the refrigerator.

This pumpkin cheesecake recipe is not only delicious, it is fool proof. It yields a perfectly creamy, dense and rich treat: everything a cheesecake should be. And with the added pumpkin, this dessert is a great alternative to the classic pumpkin pie. Serve this at your next holiday get together and wow your guests with your culinary expertise!

Ingredients

For crust:
8 graham crackers, crushed
5 tbsp butter, melted
1/4 cup sugar

For filling:
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 tsp vanilla
5 large eggs
1 cup sour cream
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 15 oz can of pumpkin puree

Directions:

1. Preheat oven to 350° F. Combine the crushed graham crackers, melted butter and sugar. Press the crumb mixture in the bottom of a 9 inch springform pan.

2. Bake for 10 minutes. Remove from oven and cool.

3. Reduce oven to 300° F.

4. Combine all of the filling ingredients with an electric mixture.

5. Pour the filling into the springform pan and place in the center of the oven.

6. Bake for 1 hour. After the hour of baking, turn the off and leave cheesecake in the oven for another hour. Allow to cool completely then refrigerate overnight.

Thanksgiving Desserts: Mango Sorbet Recipe

This recipe is courtesy of The Oaks at Ojai.

Servings: 6

60 calories per serving

Ingredients:
2 cups diced mango fruit (l large)
1 banana
1 cup pineapple pieces
1 T. fresh lime juice

Directions:
You can freeze all of the above first, or you can use it fresh.
Place all of it in the food processor and process until it is the consistency of sherbet. Make sure your mango and pineapple are ripe, or you will have a difficult time getting the desired consistency. Pour into sherbet cups, and freeze until ready to eat. Garnish with fresh berries or mint.

Mango SorbetCarbohydrate: 15 gm
protein: 1 gm
fat: trace
sodium: 3 mg

About: The Oaks at Ojai is an affordable fitness destination spa that includes overnight accommodations, three delicious and low-calorie meals a day, choice of 16 fitness classes per day and evening entertainment and seminars. The Oaks offers 46 guest rooms, including private rooms and suites, double lodge rooms and double cottage rooms. A charming 1920s hotel-turned-spa in the peaceful town of Ojai, The Oaks offers a variety of activities that allows guests to choose how to work out and take off excess pounds. Activities range from hiking, power walks and in-line skating, belly dancing, hula hoping, yoga, qi gong, water aerobics and other work out classes. A full menu of relaxing and therapeutic spa services is available as well as private consultations with a variety of health experts. The Oaks at Ojai is located at 122 East Ojai Avenue. For more information, visit The Oaks at Ojai online at www.oaksspa.com or call (800) 753-OAKS (6257).

Thanksgiving Desserts: Brown Rice Pudding Recipe

Looking for some old-fashioned comfort food to fill your tummy as you sit by a fire with a good book? Search no further. Yams or other winter squash make this aromatic and delicious cold-weather dish more nutritious.

Serves 6

Ingredients:
· 3½ cups whole milk, divided
· ½ cup short-grain brown rice
· ¼ teaspoon sea salt
· 1½ cups peeled and diced yams
· 3 large eggs
· ¼ cup honey
· 1 tablespoon vanilla
· ½ teaspoon cinnamon
· ¹/³ cup dried cranberries

Directions:
In a medium saucepan, combine 3 cups of the milk, brown rice, and salt. Heat to almost boiling then reduce heat and simmer, covered, stirring occasionally for 1 hour. Stir in the yams and continue to cook, also covered, until yams are tender and rice is creamy and thick, about another 30 minutes.

In a medium bowl, whisk together the remaining ½ cup milk, eggs, honey, vanilla, and cinnamon.

Stir in cranberries. Gradually stir this mixture into the hot rice mixture and cook until thickened, about 5 minutes. Serve warm or cold.

51xbAPDeo2L__SL160_About: Chef Patty James is the co-author of  the new book More Vegetables, Please!  Throughout the book the authors, doctor and nutrition specialist Elson Haas and natural chef Patty James, offer suggestions for changing the way the vegetables are prepared, how to make healthy dishes more appealing to picky eaters, and point out which recipes are especially fun for kids who want to help in the kitchen. The book contains delicious, vegetable rich desserts that are perfect for the winter holidays.

Thanksgiving Desserts: Pumpkin Crème Brulee Recipe

Ingredients:
1 ½ cups heavy cream
½ cup whole milk
½ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
½ cup sugar
4 egg yolks
¼ cup pumpkin puree
sugar for garnish

Directions:
Combine first 6 ingredients in a saucepan and bring to a simmer until the sugar has dissolved. Remove from heat. Whisk yolks. Slowly whisk hot cream into the yolks. Whisk pumpkin puree. Pour through a fine mesh sieve and then pour into 4 8 ounce ramekins. Bake in a hot water bath for about 35 minutes until the center of the Brulee moves slightly. Remove from pan and chill for at least 4 hours or up to 1 day.
Pumpkin Creme Brulee
When ready to serve, sprinkle sugar over the top and broil until the top turns brown. Let cool a moment and serve.

About: This recipe is courtesy of Executive Chef Daniel Dumont from Wentworth By the Sea Hotel & Spa — one of the last grand hotels of New Hampshire. New Hampshire (and Wentworth) is a classic New England place for spending Thanksgiving — with a long tradition of celebrating the holiday. New Hampshire native Sara Josepha Hale is the one who convinced President Abraham Lincoln to set aside a national Thanksgiving Day in November. And in 1623, David Thompson, a fisherman who had built a house on land near where the hotel is now — New Hampshire’s first settlement — kept the Pilgrims from starving by sending some of his salt cod to the Plymouth Colong when Miles Standish came up the coast seeking help.