Here’s a cornucopia of clever Thanksgiving recipe ideas — and they can all be achieved quickly and easily with our products. Now that’s something to be thankful for!
Cheese Whiz
Whip up a quick pumpkin-shaped cheese ball that's as impressive as it is tasty. Serve alongside crackers for an irresistibly savory treat.
Recipe
- 4 cups grated sharp cheddar cheese
- 2 pkgs (8 oz each) cream cheese, softened
- 2 tbsp Three Onion Rub
- 1 clove garlic, pressed
- 1 cup bite-sized cheese crackers
- 1 celery stalk
Yield: 2½ cups (2 tbsp per serving)
Grate cheese with Microplane® Adjustable Coarse Grater and set aside ¼ cup. In Classic Batter Bowl, combine remaining cheddar with cream cheese, rub and garlic. Scoop mixture onto a sheet of plastic wrap and form into a ball by lifting corners of plastic wrap towards each other and twisting the top. Refrigerate for 1 hour or until firm enough to handle. Finely process cheese crackers and reserved shredded cheese in Manual Food Processor; place in Coating Tray. Roll cheese ball in cracker mixture until coated. Use Mix ‘N Scraper® to make indented ridges to resemble ribs of a pumpkin. Place a halved celery stalk into the top of the pumpkin stem.
Pie Bites
Skip the dinner plate-sized pumpkin pie. This year, it's all about bite-sized desserts. Using the Deluxe Mini-Muffin Pan — your not-so-secret weapon for tiny treats — these festive mini pies come together quickly for the post-turkey sweet tooth.
Recipe
- 1 pkg (14 oz) refrigerated pie crusts (2 crusts)
- 1 cup solid pack pumpkin (not pie filling)
- 1/3 cup evaporated milk
- ¼ cup sugar
- 2 eggs
- 1½ tsp Cinnamon Plus® Spice Blend
- Whipped topping (optional)
Yield: 24 mini pies
Preheat oven to 375°F. Unroll pie crusts and cut out 24 small rounds with 2½-in. Biscuit Cutter. Spray Deluxe Mini-Muffin Pan with nonstick cooking spray and gently press rounds into wells of pan. In medium mixing bowl, whisk together pumpkin, evaporated milk, sugar, eggs and Spice Blend. Evenly distribute filling among the pie shells. Bake for 20 – 25 minutes or until toothpick inserted into filling comes out clean and crusts are golden brown. Carefully remove from pan; cool completely. Top with whipped topping and serve. Garnishing Tip: Gather leftover dough scraps into a ball and re-roll on a lightly floured cutting board. Cut out leaf shapes with Creative Cutter. If desired, gently carve lines into the surface of the leaves with the Cake Tester & Releasing Tool to represent the veins. Place leaves on Cookie Sheet and bake until golden brown.
Gourd-geous Dinner Rolls
Add some serious cute factor to your ordinary dinner rolls at the Thanksgiving table. A few snips from the Professional Shears gives frozen bread dough this pumpkin-like shape and a pecan half creates an adorable stem.
Recipe
- 8 frozen bread dough rolls
- 2 tbsp butter, melted
- 4 pecan halves
Yield: 8 rolls
Spray Large Bar Pan with canola oil and arrange frozen rolls on pan at least 2" apart. Let stand 1-2 hours or until rolls have thawed but not yet begun to rise. Press finger down into the middle of each roll and cut several snips from the outside of the roll in towards finger with Professional Shears. Spray rolls with a light coating of oil and loosely cover with plastic wrap. Allow rolls to rise for 2 – 3 hours until they have doubled in size (time will vary depending on kitchen temperature). Preheat oven to 350°F. Brush rolls with butter and bake 15 – 20 minutes until golden brown and baked through. Break pecan halves in half again length wise and insert into the dimple in the middle of each roll.
Pilgrim Snacks
We’re pretty sure they didn’t serve these pilgrim hat-shaped cookies at the first Thanksgiving, but it’s still a fun way to squeeze in a foodie history lesson. They’re perfect for festive school lunches and after-school snacks.
Recipe
- 1 cup chocolate morsels
- 1 tbsp canola oil
- 15 marshmallows
- 15 fudge stripe-style cookies
- ¼ cup white Decorator Icing
Yield: 15 hats
Microwave chocolate and oil in a 2-cup Silicone Prep Bowl, uncovered, on HIGH 30 – 60 seconds or until melted. Place cookies, chocolate-side up, on a Medium Sheet Pan. Using Sauté Tongs, dip each marshmallow in chocolate until coated. Place marshmallows over centers of cookies and refrigerate for 20 minutes until chocolate sets. Fill Decorator Bottle fitted with round tip with icing and decorate with a “band” and “buckle” for the hat.
Just Veg
Make sure your Thanksgiving guests pack in a few veggies in between all that turkey and pie. A little dip can’t hurt, either. And, you’ll get bonus points when you serve some veggie dip in a festive pumpkin.
Recipe
- 1 pie pumpkin
- 1 cup mayonnaise
- 1 cup sour cream
- 2-3 tbsp Rub (such as Three Onion Rub or Greek Rub)
- Assorted vegetable, chips or pretzels
Yield: 2 cups
Cut a circle around the stem of the pumpkin and carefully remove. Clean seeds and fibers from inside and walls of pumpkin and wipe as dry as possible. Combine mayonnaise, sour cream and rub in a medium bowl; mix well. Cover; refrigerate 1 hour to allow flavors to blend. Spoon dip into pumpkin and place on Shimmering Glass Round Platter. Serve with vegetable, chips or pretzels.
Get Centered
Here's a festive and no-fuss centerpiece! Use The Corer™ to carve a small hole in a few pumpkins or apples. Then, place a taper candle in each and arrange on your table. Or for a sleeker tabletop accessory, use tea light candles instead.
Family Fun
Make the cookie portion of the Giant Pizza Cookie (see recipe) on your Large Round Stone with Handles. Add frosting with the Decorator Bottle Set and arrange candy corn and chocolate candies into the shape of a turkey to add a fun, Thanksgiving-themed flourish. It's a great way to get the kids involved!
Time-Saving Stuffing
Portion out stuffing into the Brownie Pan or Muffin Pan and bake in the oven. Personalized portions offer easy elegance on every plate and cut down on bake time.
Dough for It!
Make your pies the talk of the Thanksgiving dessert table. These creative crust designs only look complicated, but putting a personal stamp on store-bought pie crust is easy as, well … pie! All it takes is ready-made dough and a little creativity with your favorite Pampered Chef® tool.
You Say Potato, I Say
Sweet Potato
The turkey might have a little competition for center of attention on the Thanksgiving table this year. These sweet potato cups don’t get more adorable — or delicious! To make them, cut off the ends of cleaned sweet potatoes, then cut into 2" chunks. Brush with oil and bake for 45 minutes at 425°F on a Large Bar Pan until tender. Once cooled, use the Scoop Loop™ or the loop end of the Core & More to remove insides (use these to make mashed potatoes). Leave enough flesh around the skin so it creates a sturdy cup. Fill with your favorite mashed sweet potato recipe and bake until the filling is hot.
“Chips” & Dip
Don’t toss pie crust dough scraps when you can turn them into a sweet snack. These pie crust “chips” and creamy cinnamon dip make for an ideal Thanksgiving Day appetizer, or dessert … or breakfast! Roll out dough on a Pastry Mat and cut out Creative Cutter leaf shapes. (You can use the Cake Tester & Releasing Tool to accentuate the leaf design.) Sprinkle with a mix of Korintje Cinnamon and sugar then bake 15 – 16 minutes at 425°F on a piece of Stoneware. For the dip, microwave 2 pkg (8 oz each) cream cheese, 1½ tsp Double-Strength Vanilla and ¼ – ½ tsp Cinnamon Plus Spice Blend in the Garlic & Brie Baker. Microwave, uncovered, 30 – 45 seconds, stir well and then serve.
For a savory version, sprinkle one half of your rolled-out crust with shredded cheese (about ½ cup), fold in half and use the Bakers Roller™ to distribute the cheese before cutting out your leaf shapes and baking. Serve these cheesy “chips” with Classic Party Dip.
A Bunch of Turkeys
What’s the best way to cap off a delicious turkey dinner? With an equally delicious turkey dessert, of course! Just prepare your favorite (10.25 oz) package of fudge brownie mix according to package directions and bake it in the Deluxe Mini-Muffin Pan. Frost and then Decorate with candy corn as shown and they’re ready to be gobbled up.
Let's Talk Leftovers
Use the Turkey Cranberry Wreath (see recipe) to transform leftover Thanksgiving turkey.
