Cinnamon Butter

(Texas Roadhouse copycat)

1.5 sticks butter, softened

1/4 c. powdered sugar

1.5 T. honey

1 t. cinnamon

Cranberry Sauce

 (my own rendition from combining a few recipes)

1/2 c. orange juice

1/2 c. water

1/2 c. pure maple syrup

1/8-1/4 c. sugar

1 t. vanilla

zest of one lemon

1 lb. fresh cranberries*

Combine orange juice, water, maple syrup, sugar, vanilla and lemon zest in a pan. Bring to a boil. Add cranberries. Lower heat and simmer until cranberries pop and open and sauce thickens.

*I think most of the time cranberries are sold in a 12 oz. bag, so you could use 12 oz. instead of 16 too. Maybe cut back on the liquid a bit if doing so 

Raspberry Pretzel Jello Salad

 2 c. crushed pretzels

3 T. sugar

3/4 c. butter, very soft

8 oz. cream cheese, softened

1 c. powdered sugar

1 (20 oz.) can crushed pineapple, drained

8 oz. whipped cream

6 oz. raspberry jello

1 pkg. frozen raspberries, thawed

Combine pretzels, sugar and butter and press into a 9x13 pan. Bake at 400 degrees for 5 minutes.

Mix cream cheese, powdered sugar, pineapple and whipped cream in a bowl (original recipe calls for cool whip. I just use heavy whipping cream, whip it until medium to stiff peaks and eyeball...or you could weigh it). Pour over crust. Mix jello with 3 c. hot water and add drained raspberries. Set in refrigerator until slightly thickened. Spread onto cream cheese mixture. Chill overnight.

Half & Half Rolls

 *This is the original recipe. My notes are written in the instructions.

Makes 2 dozen

2 pkgs dry yeast (or 2 T. instant yeast)

2 1/4 c. warm water

1/4 c. butter

2 eggs, beaten

1/2 c. + 1 T. sugar

2 t. salt

3 c. whole wheat flour 

3 1/4-4 c. better for bread flour

1/4 c. melted butter

Dissolve yeast packets in warm water (**I always use instant yeast**). Let stand for 5 minutes. Add softened butter, beaten eggs, sugar, salt and whole wheat flour (**I have used fresh milled whole wheat flour or course milled kamut flour, not the white kamut flour. If using kamut, fill the 1 cup measuring cup, slightly less than 1 cup**). Beat until smooth. Add enough white flour to form a soft dough (**I have also used regular all purpose flour. If using kamut for the whole wheat, 3 1/4 c. of the white is usually enough**). Dough will start clean the sides of the mixer when you've added enough. Knead it for 8-10 minutes on the lowest speed. Don't over knead. Spray oil on the counter and divide into two portions. Pinch off 12 round balls from each section and place on a greased pan. I like to use a half sheet pan and place all 2 dozen on it. Cover with a dish towel and let raise until they've doubled in size. Bake at 375 for 11-15 minutes. Brush butter on the top after they come out of the oven.

Sweet Potato Casserole (Ruth's Chris copycat)

This is my new favorite Thanksgiving recipe! This is a nice one too that you can make ahead and warm when you're ready.

Ingredients:

4 large sweet potatoes

1/2 c. granulated sugar

1 tsp salt

1 tsp vanilla

2 large eggs

1/2 c. unsalted butter, melted

Topping:

1 c. brown sugar, packed

1/2 c. all-purpose flour

1 c. chopped pecans

1/2 c. unsalted butter, melted

1. Cook sweet potatoes in desired manner (bake at 400 for 1 hour, use instant pot or boil) This step can be done even the day before and you can store cooked potatoes in the fridge.

2. Preheat oven to 375. Spray a 2 qt. baking dish with nonstick spray.

3. In a mixing bowl (or use a hand-held mixer) combine cooked, peeled sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth.

4. Pour into prepared dish. Bake for 25 minutes.

5. While baking, prepare streusel topping by combining brown sugar, flour, pecans and melted butter. Mix with a fork and set aside. (If you are making this ahead, stop here. Add topping to cooled potatoes and store in the fridge until you're ready to bake. Heat in the oven at 375 for 20-30 minutes until center is warm)

6. Sprinkle the baked sweet potato mixture with topping and return to the oven for about 10-15 minutes until crumble is lightly browned. Will stay warm for 30 minutes if covered with foil. Serve and enjoy!

Raspberry Cream Pie

 (Kneaders copycat recipe)

Ingredients

• 1 (6 oz.) ready-to-use graham cracker or shortbread crust

Cheesecake Layer

• 4 oz. cream cheese, softened
• 1/3 c. powdered sugar
• 1/2 t. vanilla extract
• 1/2 c. heavy whipping cream

Raspberry Layer

• 3 T. water
• 3 T. cornstarch
• 1 c. sugar
• 1 bag (12 oz.) frozen raspberries
• additional whipped cream and fresh raspberries for garnish

1. In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.

2. In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until combined.

3. Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.

4. Start preparing the raspberry layer.

5. Stir the water and cornstarch together with a fork in a small bowl. 

6. In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it's boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.

7. Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.

8. After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.

9. If wanted, serve with additional whipped cream and raspberries.

The World's Best Chocolate Silk Pie

This recipe is from A Bountiful Kitchen, and I fully agree with the title! Mom made this for Thanksgiving 2020. (The greatest thing to come out of 2020 so far...ha ha!) Mom did the regular pie shell, but this give the option for a chocolate graham cracker crust too.

Pie Filling:

1 c. butter at room temperature

1 1/2 c. sugar

4 oz. unsweetened chocolate, melted in double boiler, then cooled

2 t. vanilla OR 1/2 t. vanilla and 1 t. almond flavoring

4 eggs

1-9 in. baked pie shell:

1 c. flour

1/4 t. salt

1/2 c. solid shortening

1/4 c. cold water

Chocolate Graham Cookie Crust:

2 c. graham cracker cookie crumbs

1 1/2 c. oreo cookie crumbs (white centers removed)

1/4 c. granulated sugar

1 stick unsalted butter, melted

1. Cream butter in a mixing bowl. If using a stand mixer, use a paddle attachment to cream the butter and sugar, then switch to a whisk attachment to add the remaining ingredients.

2. Gradually beat in the sugar with an electric mixer until light colored and well blended (about 3 minutes).

3. Stir in the thoroughly cooled chocolate, and vanilla extract.

4. Add two eggs, beating 5 minutes on medium speed, then add the remaining two eggs, beat for 5 additional minutes.

5. Using a spatula, scrape the chocolate filling into a cooled, baked pie shell.

6. Refrigerate at least 4 hours before serving.

7. Garnish with fresh whipped cream, chocolate curls if desired.

For Pie Crust:

1. Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate. Crimp the edges. Using a fork, pierce the sides and bottom of the pie dough. Refrigerate crust for 30 minutes. Meanwhile, place oven rack on bottom third of oven and turn oven to 500 degrees.

2. Bake for 8-10 minutes or until golden. Let cool completely before cooling.

For Oreo Crust:

1. Preheat oven to 375 degrees.

2. In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.

3. In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seems like an excessive amount of crumbs, but it will compress down quite a bit with pressure). Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.

4. Remove the crust from the oven and let cool completely before filling.

See www.abountifulkitchen.com for more notes and tips.

Onion Casserole

 2-3 tablespoons butter or margarine

3 large sweet onions or 4 medium white or yellow onions

2 cups shredded Swiss cheese (8 oz.)

1 can cream of chicken soup, undiluted

2/3 cup milk

1 teaspoon soy sauce

8 or so slices of French Bread

Slice onions and try not to cry. With this many onions, it’s hard. **I used ski goggles this year and it helped immensely.

Melt butter in a sauté pan over medium heat, and add onions. Sauté onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in the casserole and stir gently to mix. Top with bread slices. Bake at 350° uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted. Push bread slices under the sauce and top with remaining cheese. Place casserole back in oven and finish baking for 15 more minutes. 

Total baking time: 30 minutes 

Savory Sweet Potatoes

 6 servings

3 large sweet potatoes, peeled and cubed (1/2 inch cubes)

2 T. coconut oil, melted

dried rosemary, coarsely chopped or ground

dried thyme

dried oregano

salt and pepper

8 oz. bacon, cooked and crumbled

6 oz. blue cheese

Preheat oven to 425 and spray or line cookie sheet with parchment paper. In a large bowl, toss sweet potatoes with coconut oil and sprinkle herbs and salt and pepper generously, to your liking. Place in a single layer on cookie sheet and bake for 30 minutes. Stir halfway through. When they are done, transfer to a baking dish so cubes are close together and 1-2 inches high. Sprinkle with bacon and blue cheese and return to the oven for 3-5 minutes. Serve hot.

Lion House Rolls

 Makes about 2 dozen rolls (a little less if you want them bigger)

2 c. warm water

2/3 c. nonfat dry milk powder

2 T. yeast (I used instant)

1 egg, beaten

1/4 c. sugar

1/3 c. butter, melted

2 t. salt

5-5 1/2 c. flour

1. In a large bowl or mixer combine water and milk powder. Mix until dissolved.

2. Add in yeast and let it sit, covered, until it bubbles (5-10 min). Add in egg, sugar, and melted butter. Mix on low speed until ingredients are incorporated. Add 2 cups of flour. Mix well. Add 2 t. of salt. Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes at medium speed.

3. Add 2 cups more of flour. Mix on low speed, then for 2 minutes at medium speed.

4. Add about 1/2 cup flour and mix again. Dough will start to pull away from the bowl. Dough should be soft, not overly sticky, and not stiff. (If you aren't using instant yeast, at this point you need to put in a greased bowl, cover and let rise until double in size).

5. Sprinkle counter with flour. Divide dough into two balls. Roll one ball at a time into about an 11x14 inch rectangle. (There are YouTube videos on how Lion House cuts their rolls. I watched that and then adapted it). Cut in half long ways and then each half into 6 smaller rectangles (5 if you want them bigger). Roll each rectangle up (see the video for the way they pick it up and flip it around. I did that...you can too!). Place on a greased cookie sheet.

6. Let rise until doubled in size. Bake at 375 for 15-20 minutes until browned. Brush with melted butter while hot.