It is almost Thanksgiving time, the season for eating lots of delectable foods. There are some holiday recipes guaranteed to fill your stomach with delight that are sure to impress the host and guests, including Pumpkin Muffins, Grandma’s Creamy Mashed Potatoes, and Carmelized Roasted Root Vegetables.
Pumpkin muffins are a breakfast treat that can also be enjoyed as a dessert. It is also a favorite with my family and friends.
Pumpkin Muffin Recipe
You will need
- 1/2 can of pumpkin puree
- A box of muffin mix (I recommend King Arthur’s gluten free muffin mix)
- ¼ cup of chocolate chips
- Three eggs
- Six tablespoons olive oil or avocado oil
- 1 cup of milk
- 1 teaspoon of pumpkin spice
- Muffin tin
- Cupcake liners (optional)
Instructions
- Preheat the oven to 375 degrees fahrenheit. Mix together (whisk) the wet ingredients: cracked eggs, oil, milk, pumpkin puree and pumpkin spice.
- Add the muffin mix to the wet ingredients and whisk them together, once whisked, add the chocolate chips.
- Take a tablespoon of olive oil or butter in a tiny bowl to grease the muffin tin, then pour in the batter. You can also use cupcake liners.
- Bake for 18 or 22 minutes, then cool for about 5 minutes.
Grandma’s Creamy Mashed Potatoes
This buttery and creamy mashed potato dish is a holiday staple that is enjoyed every year. However, if you have high cholesterol, proceed with caution.
Ingredients
- 1 container of sour cream
- 1 stick of butter
- 1 block of cream cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- A quarter cup of heavy cream
- 5 pounds of potatoes
Instructions
- Peel and cut five pounds of potatoes into cubes
- Put potatoes in a pot with cold water and salt
- Cook until you can easily put a fork in it. Then drain the water.
- Place the potatoes in a large bowl.
- While the potatoes are still hot, mash the potatoes.
- Add the sour cream, butter, cream cheese, salt, pepper,and heavy cream.
- Mix till everything is incorporated.
- Preheat the oven to 350 degrees fahrenheit. Spread the potatoes into a large casserole dish.
- Place a few pads of butter and cook till the top of the mashed potatoes are lightly brown and crispy
Caramelized Root Roasted Vegetables
Our next and last dish is a scrumptious one of a kind vegetarian side dish that will appeal to even the pickiest of eaters. Caramelized Root Roasted Vegetables are nutritious and flavorful with every bite.
Ingredients
- One Butternut squash, cubed
- Five Shallots (quartered cut)
- Two of each golden and red beets, cubed (if your lucky you can find the purple and white swirl beets that add a pop of color)
- Three garlic cloves
- One sweet potatoes, cubed
- 2 parsnips, cubed
- Herb butter mix (see recipe below)
Instructions
- Make the Herb Butter:
- Combine two tablespoons of each, finely chopped: rosemary, thyme, sage and marjoram with one stick of room temperature butter. Add one teaspoon each of salt and pepper.Stir until smooth.
- In a large mixing bowl, combine the chopped root vegetables, butternut squash, parsnips, shallots, beets and sweet potatoes with the herb butter.
- Preheat oven to 425 degrees fahrenheit
- Place vegetables on a large cookie sheet, lined with parchment paper
- Bake for about 30 to 40 minutes or until you can run a fork through it.
- Salt the warm vegetables before serving.
Of the three recipes discussed, which one will you try to make this Thanksgiving? Try bringing one of these dishes to your dinner to wow your family for the holiday
Sources:
Grandmothers recipe
Mothers recipe
Back of King Arthur’s Gluten Free Muffin Mix(plus some pizzazz)
