Thanksgiving Recipes | From Our Family to Yours

Family recipes for thanksgivingThanksgiving Recipes for the Holidays

I feel like we blinked and the holiday season is upon us.  This is my favorite time of year but I am still left asking myself how we are already a week away from Thanksgiving and there is SNOW on the ground . . crazy right.  As foodies, J and I love this time of year.  We get to try out new holiday recipes and of course bring out our old favorites as well.  In our house it has become a tradition to make a pumpkin roll, something my mother-in-law passed down to me and buttery yeast rolls from our time living in the midwest.  But this year, we have a few new favorites including a whiskey sour recipe from my friend Claire.

Whiskey Sour

In our house we love a good whiskey drink, either neat or mixed in as a classic cocktail

2 ounces bourbon
3/4 ounce simple syrup
3/4 ounces lemon juice
Egg white
Shake without ice vigorously for about 12-15 seconds. Add ice and shake again. Strain well into a chilled coupe glass. Garnish with drops of bitters and use a toothpick to swirl them into a design.  While this drink is delicious  . . . we would be remiss without leaving you with something delicious to make to go along side it.

Football Dip

This is the proverbial guilty pleasure for the football game on Thanksgiving Day.  Just don’t tell your guests what’s in it because . . calories don’t count during the holidays . . am I right!

8 oz cream cheese

1 cup grated swiss cheese

.5 cup of ritz crackers

.5 cup of mayo

8 slices of cooked bacon

Mix softened cream cheese, swiss cheese, and mayo well.  Place in an 8×8 pan. Top with crumbled bacon and crackers.  Bake at 350 for 20 minutes.  Serve with frito or tortilla chips.  I would recommend if you have a large party, make extra.

Thanksgiving Roll Recipe

Lastly no Thanksgiving or holiday meal is complete without a good homemade roll . . and according to J . . they are for making sandwiches as leftovers.  For real, that man could make a sandwich out of anything, probably even a flip flop.

1 cup of very warm water

2 packages active dry yeast

.5 cup of melted butter

.5 cup sugar

3 eggs

1 tsp salt

4 -5 cups flour

Additional melted butter

Combine the warm water and yeast in a large bowl.  Let stand until yeast is foamy, about 5 minutes.  Stir in butter, sugar, eggs, and salt.  Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).  Cover and refrigerate 2 hours or up to 4 days.  To bake, grease a 9×13 pan.  Turn the chilled dough onto a lightly floured board.  Divide dough into 24 equal pieces.  Roll each piece into smooth round ball:  place balls in even rows in the prepared pan.  Cover and let rise until doubled in volume, about an hour.  Preheat the oven to 375.  Bake 15 – 20 minutes or until rolls are golden brown.  Brush with melted butter and break apart to serve.

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