Turkey day is fast approaching and with that comes the pressure of not wanting to show up empty handed. Here are a few easy recipes, sure to be a crowd pleaser!
Worlds easiest pie crust
- 1 cup Flour
- 1/2 tsp Salt
- 6 tbsp cold Butter
- 4 tbsp ice cold Water
1. Mix together flour and salt in medium sized bowl.
2. Cut in butter with pastry blender or forks until mixture is pebble sized crumbs.
3. Add water and blend until mixture pulls together.
4. Roll into ball and place on lightly floured surface.
5. Roll out dough to about 13″ circle.
6. Gently roll dough around rolling pin and unroll over pie pan.
7. Gently press into pan and turn edge under.
8. Crimp edges (see below to see the method I used)
9. Bake your favorite pie according to the directions for your particular pie.
Easy Apple Pie Filling
- 4 cup sliced, peeled Apples
- 2 tbsp Lemon Juice
- 1/2 cup Sugar
- 3 tbsp Cornstarch
- 1/4 tsp Nutmeg
- 1 tsp Cinnamon
- 1 cup warm Water
1. Place apple slices in bowl.
2. Add 3/4 cup water and lemon juice and toss to prevent browning.
3. In a saucepan, whisk together cornstarch and 1/4 cup water until blended.
4. Add cinnamon, sugar and nutmeg. Whisk until blended.
5. Add contents of apple slice bowl to saucepan and cook over low heat until apples are tender.
6. Allow to cool before putting in crust
Gluten Free Pumpkin Pie
- 2 cups crushed gluten-free Cinnamon Chex cereal
- 1 cup gluten-free Bisquick
- 1/2 cup butter, chopped into medium sized pieces
- 3 tablespoons ice water
- cooking spray (I like coconut spray)
- 1 15 oz. can pumpkin (not pumpkin pie filling)
- 2 large eggs
- 1 12 oz. can evaporated milk
- 3/4 cup sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon of pure vanilla extract
- Preheat oven to 425 degrees.
- Crush gluten-free cinnamon Chex cereal in a food processor until you have 2 cups.
- Add gluten-free Bisquick and chopped butter in the food processor. Process until the consistency of thick sand.
- Pour the Chex mixture into a bowl. Add the ice water and mix with your hands until a compact dough has formed. Refrigerate while making the pie filling.
- In a large bowl beat eggs and sugar together.
- Add cinnamon, pumpkin pie spice and vanilla and mix until fully combined.
- Add pumpkin and mix until fully combined.
- Stir in evaporated milk and mix until fully combined.
- Spay 9-inch pie dish with cooking spray.
- Press the dough into the pie dish.
- Using the middle rack bake for 5 minutes at 425 degrees.
- Remove from oven and pour pumpkin pie filling into the pie crust.
- Using the middle rack bake for 15 minutes at 425 degrees and then lower the heat to 350 degrees and bake for an additional 40 to 50 minutes. Please watch your pie and if the crust is getting too brown for your liking cover crust edges with foil.
- Allow to cool before serving. I like to allow the pie to cool for at least 1 hour before I refrigerate the pie. It’s best served cold.
- Serve warm or cold with whipped cream.
- 2lbs frozen southern style hash browns
- salt and pepper
- 8 ounces of sour cream
- 1 can cream of chicken soup
- 8 ounces shredded cheddar cheese
- 1/2 cup butter
- 2 cups crushed cornflakes
- Preheat oven to 350 degrees F. Spray 9 by 13 inch baking dish with cooking spray. Place the frozen hash browns into the baking dish. Season with salt and pepper. Melt 1/4 cup of the butter and pour it over the hash browns. In a medium bowl combine sour cream, cream of chicken soup and cheddar cheese. Spread the mixture over the potatoes in the casserole dish
- Melt the remaining 1/4 cup of butter and mix it with the 2 cups of crushed corn flakes. Sprinkle the cornflakes over the top of the casserole.
- Cover the casserole dish with aluminum foil. Place into the oven and bake for 1 hour. After 1 hour, remove the tin foil and cook for an additional 15 minutes or until the cornflakes are browned on top and the casserole is bubbly
- 1 bag (12-ounces) Unseasoned Bread Cubes (I use Pepperidge Farms)
- 3 cups chopped red apples (you may peel the apples, but I find it to taste better with the peel – it also adds to the texture)
- 1 tablespoon chopped fresh parsley
- 4 tablespoons butter
- 1 yellow onion , diced
- 2 cups sliced celery
- salt and fresh ground pepper , to taste
- 2 cups low sodium chicken broth
- 1/2 tablespoon chopped sage
Preheat oven to 350F.
Lightly grease a 9×13 baking dish with cooking spray and set aside.
Combine bread cubes, apples and parsley in a large heat-resistant mixing bowl; set aside.
Melt butter in a large skillet over medium-high heat.
Add onions and celery; season with salt and pepper and continue to cook for 4 minutes, or until tender.
Add chicken broth and chopped sage; bring mixture to a boil.
Remove mixture from heat and add to bread cubes mixture; mix until thoroughly combined and evenly moist.
*Transfer the mixture to previously prepared baking dish. (see notes for stuffing the Turkey)
Bake for 30 minutes.
Remove from oven and serve.