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 (serve 15):
- 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!