Top Thanksgiving Recipes by The Babes - 2021

Top Thanksgiving Recipes - 2021

The BuddyLove Babe's favorite Thanksgiving recipes

Happy Thanksgiving week, Babes! We are so excited to celebrate the holiday with friends, family, and good food. If you're still wondering what dish to bring to this week's festivities, we've got you covered! The BabeCrew has rounded up their favorite Thanksgiving dishes and recipes for all to enjoy. What is your favorite Thanksgiving dish?

Apple Cider Margaritas

INGREDIENTS:

3 parts apple cider

1 1/2 parts Silver Tequila

1 part Triple Sec

1/2 part fresh squeezed lemon juice

1 tbsp salt

1 tbsp cinnamon

1 tbsp sugar

1-2 apples, sliced

Cinnamon sticks

DIRECTIONS:

-In a pitcher, combine apple cider, tequila, and lemon juice

-Mix salt, cinnamon, and sugar on a plate

-Dip glass rims in water, then dip in spice mixture

-Fill glasses with margarita, garnish with apple slices and cinnamon sticks, and enjoy!

Charcuterie Board

INGREDIENTS:

Manchego Cheese - Aged 6 months

Midnight Moon Cheese

Brie

Truffle Gouda

Honey

Fig Jam

Salami, one soft + one hard

Calabrese

Proscuitto

Marcona Almonds

Olives

Rosemary

Crackers

Okra

Parker House Rolls

INGREDIENTS:

1 1/2 cups milk

1 stick butter, cut into cubes

1 package active dry yeast

1/2 cup warm water

3 large eggs, lightly beaten

1 1/2 tsp salt

6 cups flour

DIRECTIONS:

-Preheat oven to 350 degrees

-Add milk to small saucepan and bring to a simmer. Stir in butter and sugar, let cool

-Dissolve yeast in warm water and let sit until foamy

-Combine milk mixture, eggs, yeast, salt, and 3 cups flour and mix until smooth. Add remaining flour, 1/2 cup at a time. Stir until a smooth ball of dough forms

-Remove dough from bowl, knead on floured surface for about 5 minutes. Place in greased bowl, cover, and let rise for approximately 60-70 minutes

-On floured surface, punch down dough and roll into balls. Place on parchment lined baking sheet, cover again and let rise for approximately 30-40 minutes

-Bake for 20 minutes, or until golden brown on top. Remove from oven and brush top of rolls with melted butter

Sweet Potato Casserole

INGREDIENTS:

1 stick of butter

1 container of coconut pecan frosting (KEY INGREDIENT)

4-5 sweet potatoes

1 bag of mini marshmallows

DIRECTIONS:

-Preheat oven to 350 degrees

-Peel and cut potatoes. Boil until soft.

-Drain potatoes and beat with mixer until smooth.

-Add to casserole dish and top with mini marshmallows. Cook 10-15 minutes or until marshmallows are browned

Grandma's Shoepeg Corn Dish with a New Mexican twist

INGREDIENTS:

1 can Hatch Green Chili

3 cans Shoepeg Corn

1 stick of butter

1 block of cream cheese

DIRECTIONS:

-Preheat oven to 350 degrees

-Mix all ingredients into casserole dish

-Cook 10-15 minutes, stirring halfway through, or until dish is golden brown on top

Cheesy Potato Casserole

INGREDIENTS:

2 lbs frozen shredded hashbrowns

1 can cream of mushroom

1 cup milk

1/2 onion, chopped

1/2 cup melted butter

1 cup sour cream

8oz shredded cheddar cheese

1 tsp salt

1 1/2 tsp pepper

DIRECTIONS:

-Preheat oven to 350 degrees

-Mix all ingredients into casserole dish and sprinkle shredded cheddar cheese on top

-Bake 1-1.5 hours until bubbly and golden brown on top

-Sprinkle remaining shredded cheese on top and bake an additional 10 minutes

Rosemary Garlic Smashed Potatoes

INGREDIENTS:

1 lb baby potatoes

Rosemary to taste

2 cups shredded parmesan cheese

Salt and pepper to taste

DIRECTIONS:

-Preheat oven to 350 degrees

-Boil potatoes approximately 10-15 minutes or until tender

-Place potatoes in baking dish and drizzle with olive oil

-Add parmesan cheese, rosemary, salt and pepper. Mix ingredients together

-Bake for 15-20 minutes or until golden brown and crispy

Baked Mac and Cheese

INGREDIENTS:

16 oz elbow macaroni, cooked (or other tubular pasta)

1 tbsp extra virgin olive oil

6 tbsp unsalted butter

1/3 cup all purpose flour

3 cups whole milk

1 cup heavy whipping cream

4 cups sharp cheddar cheese shredded

2 cups Gruyere cheese shredded

salt and pepper to taste

1 1/2 cups panko crumbs

4 tbsp butter melted

1/2 cup Parmesan cheese shredded1/4 tsp smoked paprika (or regular paprika)

DIRECTIONS:

-Preheat oven to 350 degrees. Lightly grease 4qt baking dish and set aside

-Combine shredded cheese in large bowl and set aside

-Cook pasta. Rinse, drain, and place in large bowl. Drizzle pasta with olive oil

-Melt butter in deep saucepan. Whisk in flour over medium heat for about 1 minute, until bubbly and golden

-Gradually whisk in milk and heavy cream until smooth. Continue whisking until mixture bubbles, and cook for an additional 2 minutes, adding in salt and pepper

-Gradually whisk in 4 cups of shredded cheese until smooth and thick, then stir in cooled pasta

-Add half of the mac and cheese into baking dish, top with 2 cups shredded cheese, followed by remaining pasta

-In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle mixture over mac and cheese

-Bake dish for approximately 30 minutes, or until bubbly and golden brown

DIRECTIONS:

-Preheat oven to 350 degrees. Lightly grease 4qt baking dish and set aside

-Combine shredded cheese in large bowl and set aside

-Cook pasta. Rinse, drain, and place in large bowl. Drizzle pasta with olive oil

-Melt butter in deep saucepan. Whisk in flour over medium heat for about 1 minute, until bubbly and golden

-Gradually whisk in milk and heavy cream until smooth. Continue whisking until mixture bubbles, and cook for an additional 2 minutes, adding in salt and pepper

-Gradually whisk in 4 cups of shredded cheese until smooth and thick, then stir in cooled pasta

-Add half of the mac and cheese into baking dish, top with 2 cups shredded cheese, followed by remaining pasta

-In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle mixture over mac and cheese

-Bake dish for approximately 30 minutes, or until bubbly and golden brown

Strawberry Rhubard Pie

INGREDIENTS:

CRUST:

2 1/4 cups flour

1 tsp salt

2 tbsp sugar

11 tbsp butter, cut into cubes, chilled

7 tbsp Crisco, chilled

1/3 cup ice water

PIE FILLING:

3 cups sliced strawberries

3 cups sliced rhubarb, 1/2-1 inch pieces

3/4 cups sugar

1 tbsp grated orange zest

2 tsp lemon juice

1/4 tsp vanilla extract

4 tbsp quick-cooking, instant tapioca

2 tbsp butter, cut into small chunks

DIRECTIONS:

-Preheat oven to 350 degrees.

CRUST:

-Combine flour, salt and sugar into large bowl. Add cold butter and cold Crisco. Cut into mixture until it is yellow and butter pieces are no larger than small peas

-Sprinkle all but 1 tbsp of ice water over mixture. Press dough with spatula until it sticks together. Divide dough into 2 balls, one slightly larger than the other. Flatten each into discs, dust lightly with flour, wrap separately in plastic wrap and let chill in fridge for at least 30 minutes

PIE FILLING:

-Mix rhubarb, strawberries, sugar, orange zest, lemon juice, vanilla extract and tapioca; let stand 15 minutes

ASSEMBLY:

-On floured surface, roll large dough disc into 12-inch circle. Spray 9-inch pie dish with Pam, transfer rolled dough to dish, leaving 2-inches hanging over edge of dish

-Pour in fruit mixture, followed by remaining butter pieces. Set aside

-Roll smaller dough disc into 10-inch circle and lay over fruit mixture. Fold edges of crust over to be flushed with pie plate, then flute to desiered design

-Cut 6-8 small slits across top of dough and small round hole directly in center of pie for steam to escape. Dust top of pie with egg wash and sprinkle with sugar

-Place pie on lined baking sheet and bake for 40-45 minutes, checking halfway through. Let sit for 4-6 hours before serving