Community› The Bump Message Boards› Infertility
Infertility
New Discussion

Recipes: The Thanksgiving Edition

Drove2uDrove2u member
edited November 2015 in Infertility
If you're cooking or baking something for Thanksgiving please share your recipes. Here is what I"m making this year and it came out soooo good! All of it did.  I had to taste test everything :-) Happy Thanksgiving everyone!!!

https://lovefoodies.com/bacon-and-brussels-sprouts-gratin.html

Ahhhhh! Bacon makes everything taste good! Love them or hate them, Brussels Sprouts appear in almost everyone’s menu at some point over the holiday period, and here, the humble sprout has been taken to another level, making this a delicious recipe, which even the stubborn ‘sprout haters’ will enjoy! The addition of bacon and cheese certainly elevates this dish to a wonderful, easy creamy side dish, fit for any table!
It’s an easy recipe which you could prepare ahead of time and pop in the oven just before you’re ready to serve.
Recipe by Cathy Kopp

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 servings

Ingredients

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
8 oz Bacon
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper and kosher salt to taste
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Instructions:

1. Preheat oven to 400 F. Grease, butter, or spray a 2 quart baking dish

2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain the Brussels sprouts and coarsely chop. Fry bacon (if raw) until crisp and coarsely chop.

3. Transfer sprouts and HALF of the bacon to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese, remaining bacon and breadcrumbs and dot with the butter pieces.

4. Bake the gratin until bubbly and golden brown, about 15 minutes.

Bacon and Brussels Sprouts Gratin. Bacon, cheese and Brussels Sprouts all baked in a creamy sauce. Very easy recipe and of course absolutely delicious!


Report Reply to Post

Re: Recipes: The Thanksgiving Edition

  • Drove2uDrove2u member
    https://www.marthastewart.com/317532/sweet-potato-and-sage-butter-casserole?czone=entertaining/holiday-entertaining/holidaycenter-menus&center=0&gallery=275640&slide=281393

    Sweet Potato and Sage-Butter Casserole

    Ingredients

    • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
    • 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
    • 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
    • 2 1/2 tablespoons chopped fresh sage
    • 1 1/2 cups whole milk, warmed
    • Coarse salt and freshly ground pepper
    • 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

    Directions

    1. Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.

    2. Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)

    3. Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.

    4. Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

    Sweet Potato and Sage-Butter Casserole
    Report Reply
  • Loading the player...
  • Drove2uDrove2u member
    No Bake Pumpkin Cheesecake

    INGREDIENTS
    Crust:
    30 Graham Crackers
    5 tbsp melted Butter
    2 tbsp Sugar
    Filling:
    16 oz softened Cream Cheese
    1/2 cup Sugar
    1/2 cup Brown Sugar
    15 oz Pumpkin Puree
    1 tsp Vanilla
    1 tbsp Pumpkin Pie Spice (use store bought or my Homemade Pumpkin Spice Recipe)
    16 ounce Heavy Whipping Cream

    No Bake Pumpkin Cheesecake -Super easy fall and Holiday dessert. Pumpkin dessert that looks and tastes like a million bucks.

    DIRECTIONS
    Crush graham crackers if food processor.
    Add melted butter and sugar and pulse to incorporate.
    Press mixture into bottom an partially up the sides of a springform pan.
    Refrigerate at least 30 minutes to firm.
    In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
    Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
    Whip heavy cream until stiff peaks form.
    Fold pumpkin mixture into whipped cream.
    Spread evenly into crust.
    Refrigerate at least 2-3 hours before serving.
    Garnish with additional whipped topping if desired.



    Report Reply
Sign In or Register to comment.
Choose Another Board
Search Boards
"
"