Does anybody have blow you away thanksgiving recipes that are somewhat easy?

Wild Rice Stuffing


1 box wild rice , cooked according to directions


1 box Stove Top Stuffing, cooked according to directions


1 can sliced water chestnuts


1 can mandarin oranges, drained


Combine all ingredients, mix well.





Pour into greased 9 x 13'; baking dish. Cover. Bake in 350 degree oven for 20 minutes, until heated through.





Wonderful and elegant side dish during the holidays.





Rugelach


1 cup butter


8 ounces cream cheese, softened


2 戮 cups all purpose white flour


2 teaspoons vanilla


1 cup raisins, chopped


1 cup chopped nuts


2 tablespoons cinnamon


1 cup All fruit Apricot jam, Polaner's brand is good


Cream together the butter and cream cheese with an electric mixer. Blend in vanilla. Mix in flour. Chill dough.





Make filling: mix together the chopped raisins, nuts and cinnamon. This is an even better filling when processed in food processor with short pulses.





Divide dough into 4 equal portions. On lightly floured surface, roll out each portion into a 10'; circle, 1/8'; thick between two sheets of wax paper. Remove top piece of wax paper, spread light layer of preserves over each circle, about 2 tablespoons per circle. Sprinkle top of preserves with 1/4 of the filling per circle.





Cut each circle into 16 wedges. Starting at largest end, roll up each wedge like a crescent. Place each roll, point down, on lightly greased baking sheet that have been lined with wax paper.





Preheat oven to 375 degrees. Bake cookies for 15 - 17 minutes, or until golden brown. Remove to racks to cool.





Pear Pie


6 average pears


1 unbaked pie crust - 9 inch


First Mixture


录 cup sugar


鈪?tsp salt


1 tbsp cornstarch


1 陆 tbsp lemon juice


Second Mixture


录 cup granulated sugar


录 cup brown sugar


陆 tsp cinnamon


陆 tsp ginger


录 tsp mace, nutmeg could be substituted


陆 cup flour, or 录 c flour and 录 c graham cracker crumbs


录 cup butter


Peel and thinly slice the pears and place in an uncooked pie shell. In a bowl, mix the sugar, salt, cornstarch, and lemon juice from the first mixture and pour over the pears in the pie shell. For the topping, if using graham crackers crumbs, place 3 crackers in ziploc bag; pulverize to meal with rolling pin. In a bowl mix the ingredients from the second mixture with your hands. Combine well and pat on top of the pie to form a crust. Optinal: brush egg white on the shell before filling. Bake at 375鈩?for 15 minutes. Reduce heat to 350鈩?and bake for 45 more minutes or until golden brown and juice bubbles through the top. Serve alone or with ice cream or top with whipped cream.





Mock Pate


8 ounces cream cheese, softened


8 ounces liver sausage (Braunschweiger)


1 tablespoon onion, chopped very fine


1 teaspoon lemon juice


1 teaspoon Worcestershire sauce


salt and pepper to taste


1 dash Tabasco


1 dash garlic powder


dried parsley


Combine cream cheese and liver sausage. Mix until well blended. Add onion, lemon juice, Worcestershire, salt and pepper, Tabasco and garlic powder and mix.





Chill before serving, sprinkle with parsley. Great served with crackers.


Does anybody have blow you away thanksgiving recipes that are somewhat easy?
I use bagged stuffing and use chicken or veggie broth instead of water.


I add onion, shrooms, pepper, corn, celery, shredded carrrots and finely cubed potatos to the boiling water and cook thru before adding the stuffing.


I have never had left over stuffing at thanksgiving. No matter how much I make it all gets eaten.Does anybody have blow you away thanksgiving recipes that are somewhat easy?
Cranberry Relish is my favorite simple but delicious holiday food.


1 pkg. fresh cranberries


1 orange, grate rind and reserve flesh


1 apple, grated


1c, sugar


1 tsp. ground cloves


1 tsp. ground cinnamon





Process cranberries, apple, and peeled orange in food processor using grater blade. Add sugar and spices, It is best if you make this the day before.
Here is a wonderful website for you:





http://southernfood.about.com/library/ho鈥?/a>