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Thanksgiving Recipes

Thanksgiving Recipes

These cookies have been our family tradition for almost 20 years now. Making them is a special time the children look forward to every Thanksgiving. Giving them to neighbors and friends is just as fun.

No Bake Turkey Cookies

Ingredients:
Fudge Striped Cookies
Chocolate bonbons (Christmas candy aisle at Walmart)
Semi-sweet chocolates
Candy corn
Directions:

Melt some of the semi-sweet chocolate in the microwave on low setting to use as glue. Cut one fourth of the cookie off to make the tail. Coat the flat part of the bonbon with melted chocolate to “glue” to the center of the cookie (covering the hole). Cover one side of the candy corn with melted chocolate and press on the bonbon to make the face. Use a toothpick and melted chocolate to make two eyes. Use two UNmelted pieces of semi-sweet chocolate to make the feet. Place each finished turkey on a plate (or wax paper) and refrigerate until firm. ENJOY!

Quick & Easy Pumpkin Cupcakes

Fix these cupcakes in a jiffy using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Kids will love this sweet and spicy finger-food and clean-up will be a breeze.
Yields – 24 cupcakes (2 dozen)

Ingredients:
1 package (18.25 oz.) spice cake mix
1 can (15 oz.) pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 oz.) prepared cream cheese or vanilla frosting

Directions:
PREHEAT oven to 350° F. Paper-line or grease 24 muffin cups.
BLEND cake mix, pumpkin, eggs, oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full.
BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate with assorted sprinkles, if desired.

Pumpkin Bread

My mother started this tradition about 40 years ago by cooking the bread in coffee cans to make round loaves. I no longer buy the right size coffee cans so I bake it in regular bread pans. I miss the round loaves.

INGREDIENTS

* 3 cups canned pumpkin
* 1 1/2 cups vegetable oil
* 4 cups white sugar
* 6 eggs
* 4 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground nutmeg
* 1 1/2 teaspoons ground cloves
* 1 cup raisins
* 1 cup walnuts or pecans

(you can replace of the 3 spices you can use 4 teaspoons of Pumpkin Pie Spice)

DIRECTIONS

1. Preheat the oven to 350 degrees. Grease and flour three 9×5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Add raisins,and nuts (if desired)
3. Divide the batter evenly between the prepared pans.
4. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Share a Family Tradition or Recipe

Add your favorite family tradition or recipe for Thanksgiving below in the comments. Lurkers, come out, come out, share your family tradition with everyone.

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About Robin Sampson

7 comments

  1. Hi Robin,
    Love the recipes…Here is one of our favoites.
    Pumpkin bread cream cheese roll
    * Filling:
    * 1 package (8 ounce) cream cheese, at room temperature
    * 1/2 cup granulated sugar
    * 1 tablespoon all-purpose flour
    * 1 large egg
    * 1 tablespoon finely grated orange peel
    * .
    * Bread:
    * 1 2/3 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon ground cloves
    * 1/4 teaspoon ginger
    * 1/4 teaspoon nutmeg
    * 1 cup pumpkin puree, canned or homemade
    * 1/2 cup vegetable oil
    * 2 large eggs
    * 1 1/2 cups granulated sugar
    * 1 cup chopped pecans or walnuts, optional

    PREPARATION:
    Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.

    Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.

    Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

    Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.
    Pumpkin bread recipe makes 2 loaves.

  2. Yum! This sounds wonderful. I’m going to try it. I’ll let you know how it turns out. Thanks Robyn!

  3. Terri Layne

    Thanks for the fun post! I’m going to have my girls make the turkey cookies-it’ll be the start of a great tradition!
    Terri Layne

  4. You should try http://www.GoodThanksgivingRecipes.com/
    for easy, cheap, and fast Thanksgiving recipes.

  5. A tradition we share daily, but also at Thanksgiving, is “high/low”. You share what the low point of your day/year, and then the high point of your day/year. It generates a lot of conversation and thankfulness. I like the wholesome content of your blog. Check mine out if you get a chance! Happy Thanksgiving!

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