Thanksgiving is coming up, which means families are getting together to reunite, express all the things they are grateful for…and stuff their faces with food. If you aren’t sure what to add to your menu for this coming Thanksgiving, here are a few delicious recipes to make.
Green Spaghetti (with Poblano Peppers) 
A classic in my household for Thanksgiving, this Mexican dish will bring a little spice into your Thanksgiving meal.
- Ingredients (serves 15)
- 2 packs of spaghetti noodles
- 10-12 poblano peppers
- 3 tablespoons knorr chicken flavoring
- 1 tablespoon of garlic
- Salt (to taste)
- 1 cup of sour cream
- 1/2 cup of milk
- Handful of mozzarella if desired
- Instructions:
- Roast poblano peppers until charred on the outside, then add in a plastic bag to steam for 10-15 minutes.
- Remove the skin off the poblano peppers and the seeds inside the pepper.
- Place peppers in a blender with knorr, garlic, sour cream and salt until a sauce consistency is made.
- If the consistency is too thick, add more milk to thin it out, if it is too spicy, add more sour cream.
- Heat sauce in a pot on the stove until warm.
- Boil water and place spaghetti in the water.
- Drain water once spaghetti is cooked to desire.
- Mix the sauce and spaghetti.
- Finish off with mozzarella cheese if wanted.
Baked Mac and Cheese with Bacon
Macaroni and cheese is a classic Thanksgiving meal, but adding in the bacon will give the side a nice twist.
- Ingredients (serves 10):
- 1 pound Large elbow macaroni pasta
- 1 and 1/2 tablespoon Kosher Salt
- 3/4 cup breadcrumbs
- 1/2 cup parmesan cheese
- 6 bacon slices (thick cut)
- 1/3 cup all-purpose flour
- 1 teaspoon Black pepper
- 1 teaspoon dry mustard
- 3 cups whole milk
- 1 cup buttermilk
- 1/3 cups unsalted butter
- 3 cups sharp cheddar cheese
- 1 cup Monterey Jack cheese
- 2 large eggs
- Instructions:
- Preheat oven to 350°F
- Boil water in a large pot & stir in elbow macaroni with salt.
- Cook the pasta until it is firm.
- Drain water and leave the pasta in the pot with the cover closed to keep warm.
- Mix breadcrumbs, parmesan cheese and half of the cooked bacon crumbs in a bowl to set aside.
- Stir flour, pepper, mustard and salt in another bowl to set aside.
- Heat milk and buttermilk in a saucepan over medium heat until steam forms.
- Butter a 13×9 inch baking pan.
- Melt butter in a large saucepan over medium-high heat.
- Add flour mixture into pan and stir until consistency is smooth and thick.
- Stir cheese into the sauce and remove from the heat.
- Mix eggs until the sauce is smooth again.
- Stir cheeses into the sauce and remove from heat.
- Mix pasta and sauce together.
- Add remaining bacon crumbs
- Transfer the pasta mixture to the prepared baking dish and sprinkle evenly with the breadcrumb mixture.
- Bake in the oven until the pasta is firm, puffed up, and slightly brown (30-45 minutes).
Pumpkin Pie Cheesecake
Pumpkin pie and cheesecake are both staple Thanksgiving desserts, and this pumpkin pie cheesecake cup is a unique and fun twist to these desserts.
- Ingredients to serve 15 people:
- 15 disposable 2 ounce glasses
- 1 tablespoon unsalted butter
- 8 gingersnap cookies
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
- 8 oz cream cheese
- 1/2 can of pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- Instructions:
- Crush cookies and blend them in a bowl with butter.
- Pack around 3/4 tablespoons of cookie mixture into each glass.
- Mix heavy cream, powdered sugar, and vanilla extract in a large bowl until the consistency is thick and billowy.
- Mix cream cheese, pumpkin puree, and brown sugar until the mixture is smooth.
- Add powdered sugar to the mixture.
- Add pumpkin spice and vanilla extract
- Take half of the whipped cream and fold it into the pumpkin mixture until smooth.
- Pipe filling into glasses to the brim.
- Pipe in the remaining whipped cream evenly on top, sprinkle any extra cookie crumbs and serve.
Enjoy!
