Any delicious recipes for Thanksgiving??

any suggestions for a dish to take over to my Fiances dads house? Something that they will never forget?Any delicious recipes for Thanksgiving??
Sweet potato biscuits...everyone always loves these, especially with butter and honey. They aren't too hard to make either.





MAKES 1 DOZEN BISCUITS


Sweet potato makes these biscuits dense, sweet and moist. Delicious with roasted or grilled meats or simply slathered with butter and honey, they're a must for holiday tables.


ingredients





* 1 2/3 cups unbleached all-purpose flour


* 1 tablespoon light brown sugar


* 2 1/2 teaspoons baking powder


* 1/2 teaspoon salt


* 6 tablespoons cold unsalted butter, cut into pieces


* 1 sweet potato (10 ounces)--baked, peeled and pureed


* 1/4 cup cold half-and-half


* 2 tablespoons sesame seeds





directions





1. Preheat the oven to 425掳. Line a baking sheet with parchment paper.


2. In a bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.


3. Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.Any delicious recipes for Thanksgiving??
Kings Arms Tavern Sweet Potatoes





3-pounds sweet potatoes


戮-cup light brown sugar, packed divided


3-tablespoons butter


5 teaspoons cinnamon


陆-teaspoon nutmeg


录-teaspoon salt


1-cup milk





Preheat oven to 400潞


Grease 1陆 quart casserole


Cook sweet potatoes in boiling salted water until done; drain peel and mash them.





Stir in all the remaining ingredients except 2 tablespoons of sugar.





Turn the mixture in to prepared casserole and sprinkle with remaining sugar.





Bake at 400潞 for 30 minutes.





PUMPKIN can be substituted for the sweet potatoes and it comes out well.





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Lime Jell-O Mold





1 large box Lime Jell-O


8 ounces Cream Cheese - room temperature


1 can Crushed Pineapple - chilled


1 16 ounce container of Cool Whip or fresh whipped cream





Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.





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Cranberry Relish


4 1/2 to 5 cups


Prep: 10 minutes


Cook: 10 minutes





Ingredients


24 oz. fresh cranberries (6 cups)


1 cup full-bodied red wine or cranberry juice


1-1/2 cups granulated sugar


1 cinnamon stick


1 Tbsp. finely grated orange zest





Directions


1. Wash cranberries; drain. Remove any spoiled berries. In a wide nonreactive skillet combine wine, sugar, 1/4 tsp. salt, and cinnamon stick. Bring to simmer, stirring to dissolve sugar; cook one minute. Add the cranberries; cook, stirring constantly, until they begin to pop, 3 to 5 minutes. Add orange zest; cook a few seconds longer. Remove from heat. Cool. Remove cinnamon stick. For thicker relish, smash berries slightly with back of spoon. Makes 16 to 20 (1/4-cup) servings.





2. Note: Relish can be made up to 1 week in advance. Store, covered, in refrigerator.





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Cranberry Sorbet


Prep: 15 min.


Freeze: 2 hr. plus overnight





Ingredients


1-1/2 cups water


3/4 cup sugar


2 cups cranberries





Directions


1. Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2-1/2 cups sieved cranberry mixture).





2. Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.





3. To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes.





4. Makes 8 to 10 servings





Nutrition facts per serving:


Calories 82





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Ginger-Lime Cranberry Sauce


Start to Finish: 20 min.





Ingredients


1/2 cup sugar


1/2 cup pure maple syrup or maple-flavor syrup


1/2 cup water


1-1/2 teaspoons finely shredded lime peel


2 tablespoons lime juice


1 12-ounce package fresh or frozen cranberries


1 teaspoon minced fresh ginger





Directions


1. In a medium heavy saucepan, stir together sugar, maple syrup, water, lime peel, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until sugar is dissolved.





2. Stir in cranberries. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, about 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Cool. Makes 12 servings.





3. Make-Ahead Tip: Prepare sauce as directed; cool. Transfer to an airtight container and chill for up to 3 days. Let stand at room temperature for 30 minutes before serving.
autumn trifle with roasted apples, pears, and pumpkin-caramel sauce





Cinnamon pastry cream


6 large egg yolks


2 cups whole milk


3/4 cup sugar


1/2 cup cake flour


2 teaspoons vanilla extract


1 1/2 teaspoons ground cinnamon


2 tablespoons unsalted butter





Pumpkin-Caramel Sauce


1/4 cup (1/2 stick) unsalted butter


1/2 cup sugar


1 cup heavy whipping cream


1/2 cup canned pure pumpkin





Roasted Fruit


3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)


3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)


2 tablespoons fresh lemon juice


2 tablespoons unsalted butter, cut into 1/2-inch cubes





Assembly


3 1/2 dozen (about) soft ladyfingers


1/3 cup dry Sherry





2 cups chilled whipping cream


2 tablespoons sugar


1 teaspoon vanilla extract


8 1/8-inch-thick slices Bosc pear


1 tablespoon fresh lemon juice





Preparation





For cinnamon pastry cream:


Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)





For pumpkin-caramel sauce:


Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)





For roasted fruit:


Preheat oven to 400掳F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.





For assembly:


Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)





Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.


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Artichoke %26amp; Herb Tarts





Thaw: 40 minutes


Prep: 15 minutes


Bake: 20 minutes


Cool: 5 minutes





ingredients





1 pkg. (17.3 ounces) Pepperidge Farm庐 Puff Pastry Sheets (2 sheets)


1 pkg. (8 ounces) cream cheese, softened


1 cup shredded mozzarella cheese (4 ounces)


1 cup freshly grated Parmesan cheese


1 can (14 ounces) artichoke heart, drained and chopped


1/2 cup diced roasted sweet red pepper


1/4 cup chopped fresh parsley


directions





Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400掳F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.





Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.





Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.





Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.





Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.





Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese.





Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.


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Vegetable Cheese Strudel





Thaw: 30 minutes


Prep: 25 minutes


Bake: 25 minutes





Serves: 6





This meatless main dish has a fine selection of vegetables鈥攅ggplant, mushrooms, bell peppers, onion, garlic and basil as well as melted mozzarella cheese鈥攚rapped up in a golden brown Pepperidge Farm庐 Puff Pastry Sheet.


ingredients





1/2 pkg. Pepperidge Farm庐 Puff Pastry Sheets (1 sheet)


1 egg


1 tbsp. water


2 tbsp. vegetable oil


2 small green or red peppers, cut into 2'; strips


1 cup sliced mushroom


1 cup cubed eggplant


1 small onion, sliced


1/4 tsp. garlic powder or 2 cloves garlic, minced


1 tsp. dried basil leaves, crushed


4 oz. mozzarella cheese, cut into 8 slices


directions





THAW pastry sheet at room temperature 30 min. Preheat oven to 400掳F. Mix egg and water.





HEAT oil in skillet. Add peppers, mushrooms, eggplant, onion, garlic and basil and cook until mushrooms are tender and liquid evaporates. Cool to room temperature.





UNFOLD pastry on lightly floured surface. Roll into 16'; x 12'; rectangle. With short side facing you, spoon vegetable mixture on bottom half of pastry to within 1'; of edges. Top with cheese. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.





BAKE 25 min. or until golden. Slice and serve warm.


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Skillet Sausage and Stuffing





Prep/Cook: 30 minutes


Stand: 5 minutes





Serves: 4





Italian sausage, browned with onion and peppers, is served with seasoned stuffing in this Mediterranean one-dish meal.


ingredients





1 lb. sweet Italian pork sausage, cut into 1'; pieces


1 lb. hot Italian pork sausage, cut into 1'; pieces


1 1/4 cups water *


1 medium onion, cut into wedges


1 small green pepper, cut into 2'; strips or small red pepper, cut into 2'; strips


4 cups Pepperidge Farm庐 Herb Seasoned Stuffing


directions





COOK sausage in skillet until browned. Pour off fat.





ADD water, onion and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until sausage is done.





ADD stuffing. Mix lightly. Cover and let stand 5 min.





TIP: *For moister stuffing, increase water to 1 1/2 cups.
One my kids have always loved is a recipe I've used since I was a teenager.





Cranberry-Apple Jello Salad





1 lb finely chopped cranberries


1 lb finely chopped apples (Jonathan apples or other crisp apples)


1 small box raspberry jello





Mix the chopped apples and cranberries, and place in bowl. Prepare jello according to instructions on the box, then pour over the fruit. Let set.





There will be much more fruit than jello. The jello is mostly to slightly sweeten the fruit and stick it together. Part of our tradition is to use an antique grinder for the fruit, but chopping it finely or using a food processor works just as well. Sometimes we've added chopped (corsely) walnuts as well. You may want slightly more or less of the apples depending on the type you use. The idea is to keep an even balance between the apples and cranberries after they've been chopped.





Hope you have a wonderful Thanksgiving!