{"id":33035,"date":"2021-11-14T09:00:00","date_gmt":"2021-11-14T14:00:00","guid":{"rendered":"https:\/\/www.sinclairclarion.com\/home\/?p=33035"},"modified":"2022-04-27T10:35:33","modified_gmt":"2022-04-27T14:35:33","slug":"seven-recipes-for-thanksgiving","status":"publish","type":"post","link":"https:\/\/www.sinclairclarion.com\/home\/food\/2021\/11\/14\/seven-recipes-for-thanksgiving\/","title":{"rendered":"Seven Recipes for Thanksgiving"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>5 Ingredient Peanut Butter Chocolate Bars<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cup of butter, softened<\/li><li>2 cups of creamy peanut butter<\/li><li>4 cups of powdered sugar<\/li><li>\u00bd teaspoon of pure vanilla extract<\/li><li>4 cups of milk chocolate chips, melted<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>In a medium bowl, blend the peanut butter and softened butter.&nbsp;<\/li><li>Slowly mix in the powdered sugar and the vanilla.&nbsp;<\/li><li>Spread the peanut butter\/sugar mixture evenly in a 13&#215;9 inch cake pan. Spread the melted milk chocolate evenly over the top.&nbsp;<\/li><li>Cover, and chill for at least two hours.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Chocolate Eclair Cake&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 box graham crackers (16-ounce)<\/li><li>2 3.5-ounce instant vanilla pudding<\/li><li>4 cups of cold milk<\/li><li>1 16-ounce container of whipped topping<\/li><li>1 16-ounce tub of chocolate frosting<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Line a 13&#215;9 inch baking pan with a layer of graham crackers.<\/li><li>In a bowl whisk together the milk and vanilla pudding.<\/li><li>Fold in the whipped topping.<\/li><li>Spread a layer of pudding over the graham crackers, about 1\/3.<\/li><li>Alternate graham crackers and pudding layers to the top of the pan.<\/li><li>Melt the chocolate frosting in the microwave for about 60 seconds on 50% power.<\/li><li>Pour evenly over the top of the pudding.<\/li><li>Refrigerate at least 12 hours before serving.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pumpkin Pie<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 15-ounce cans of pumpkin puree&nbsp;<\/li><li>2 cans of evaporated milk<\/li><li>3\/4 cup sugar<\/li><li>3\/4 cup brown sugar<\/li><li>1 teaspoon cinnamon&nbsp;<\/li><li>1\/2 teaspoon ginger&nbsp;<\/li><li>1\/4 teaspoon cloves or 3 tablespoons + 1\/2 teaspoon pumpkin pie seasoning<\/li><li>4 large eggs<\/li><li>2 pie crusts premade&nbsp;<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat the oven to 425\u00b0 F.<\/li><li>In a small bowl combine the spices and brown and white sugars.<\/li><li>In a large bowl, beat the eggs together.<\/li><li>Add the combined spice and sugars to the beaten eggs.<\/li><li>Add the pumpkin puree and stir until mixed.<\/li><li>Slowly add the evaporated milk and mix.<\/li><li>Put the pie crusts into ungreased 9-inch pie pans.<\/li><li>Use a fork to decorate the crust edge.<\/li><li>Bake in at 425\u00b0 F for 15 minutes<\/li><li>Reduce oven temperature to 350\u00b0 F, bake for 40 to 45 minutes.<\/li><li>Cool before serving.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Jalape\u00f1o Baked Mac and Cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>16 oz Elbow Macaroni<\/li><li>\u00bd Cup butter<\/li><li>\u00bd cup sifted flour<\/li><li>4 cups milk<\/li><li>2-3 tsp hot sauce<\/li><li>2 diced jalape\u00f1os<\/li><li>16 oz shredded sharp cheddar cheese<\/li><li>16 oz crumbled bacon<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Optional<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Top with shredded Parmesan Cheese and Breadcrumbs<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Directions<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Cook macaroni Al Dente and set aside.<\/li><li>In a medium saucepan, melt butter over low heat. Add flour and stir constantly until smooth.&nbsp;<\/li><li>Turn heat to medium and add milk, stirring constantly for about 10 minutes or until thick.&nbsp;<\/li><li>Add hot sauce and stir until mixed evenly.<\/li><li>Add pasta, Jalapenos, bacon, and cheese. Mix until cheese melts and pasta is evenly coated.<\/li><li>Pour into a 9&#215;3 baking dish and top with your favorites.<\/li><li>Bake in a preheated oven at 350 degrees for 25-30 minutes.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">*If you want to make this without the spice just exclude the jalape\u00f1os and hot sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heavenly Sweet Potato Casserole<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>32 oz canned yams<\/li><li>1-2 Package mini marshmallows<\/li><li>1 cup brown sugar<\/li><li>\u00bd cup butter<\/li><li>1 cup oats<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Directions<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Preheat oven to 350 degrees<\/li><li>Melt butter in the microwave.<\/li><li>Mix melted butter, brown sugar and oats together and set aside.<\/li><li>Place canned yams into a 9&#215;13 baking dish.<\/li><li>Place mini marshmallows evenly over yams.<\/li><li>Pour brown sugar and oat mix over everything evenly.<\/li><li>Bake for 20 minutes or until toppings are browned but not burnt.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">CrockPot Green Bean Casserole<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 cans green beans<\/li><li>4 cans cream of mushroom soup<\/li><li>\u00bd onion<\/li><li>16 oz bacon<\/li><li>Salt and pepper to taste<\/li><li>24 oz French fried onions<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Directions<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Cook bacon to crispy texture, crumble after it cools.<\/li><li>Dice onion.<\/li><li>Put green beans and cream of mushroom soup into a CrockPot.<\/li><li>Add crumbled bacon and onion.<\/li><li>Cook on medium heat for an hour.<\/li><li>Sprinkle French fried onions on just before serving for a crunchy texture.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Leftover Turkey and Dumplings<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 cups chicken broth<\/li><li>1 cup water<\/li><li>2 tbsp butter<\/li><li>3 chicken bouillon cubes<\/li><li>1 tsp onion powder<\/li><li>1 tsp garlic powder<\/li><li>1 tsp parsley<\/li><li>1 tsp basil<\/li><li>Pepper to taste<\/li><li>1 lb leftover turkey (boneless)<\/li><li>1 cup all-purpose flour<\/li><li>3 cups milk<\/li><li>2 cups frozen peas and carrots<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Dumplings<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 cups flour<\/li><li>1 tbsp baking powder<\/li><li>\u00bd tsp salt<\/li><li>1 Tbsp Butter (softened)<\/li><li>1 cup Milk<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Directions<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>In a large wide pot over medium heat, add chicken broth, water, butter, and all seasonings. Cover and bring to a boil.<\/li><li>Cut turkey into bite-sized pieces and add to soup. Stir and cover.<\/li><li>In a sealable container, combine flour and milk. Seal tight and shake until smooth.&nbsp;<\/li><li>Slowly pour the slurry into the soup while stirring. Add frozen peas and carrots and cover.<\/li><li>Combine all dumpling ingredients in a medium bowl. Mix well with a fork.&nbsp;<\/li><li>Stir soup then add dumpling mixture 1 tablespoon at a time.<\/li><li>Reduce heat to a simmer and cook for 10 minutes.<\/li><li>Make sure dumplings are cooked all the way through.<\/li><li>Serve and enjoy.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>5 Ingredient Peanut Butter Chocolate Bars&nbsp; Ingredients 1 cup of butter, softened 2 cups of creamy peanut butter 4 cups of powdered sugar \u00bd teaspoon of pure vanilla extract 4 cups of milk chocolate chips, melted Instructions In a medium bowl, blend the peanut butter and softened butter.&nbsp; Slowly mix in the powdered sugar and [&hellip;]<\/p>\n","protected":false},"author":10416,"featured_media":33036,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[2108,5354,2120],"tags":[441,5353,774],"class_list":["post-33035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-magazine-articles","category-recipes","tag-holidays","tag-magazine-article","tag-thanksgiving"],"jetpack_publicize_connections":[],"cc_featured_image_caption":{"caption_text":false,"source_text":false,"source_url":false},"jetpack_featured_media_url":"https:\/\/www.sinclairclarion.com\/home\/wp-content\/uploads\/2021\/11\/jed-owen-NPBnWE1o07I-unsplash-scaled.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5s3vR-8AP","_links":{"self":[{"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/posts\/33035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/users\/10416"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/comments?post=33035"}],"version-history":[{"count":3,"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/posts\/33035\/revisions"}],"predecessor-version":[{"id":42913,"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/posts\/33035\/revisions\/42913"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/media\/33036"}],"wp:attachment":[{"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/media?parent=33035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/categories?post=33035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sinclairclarion.com\/home\/wp-json\/wp\/v2\/tags?post=33035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}