Sure, there’s turkey at Thanksgiving, but we’re Italian up in here so there’s got to be a lot more than that too. This is the third year in a row I’ve hosted Thanksgiving, and it’ll be the third year in a row I’m making the 3 recipes you see below. Enjoy!!
Pumpkin Spice Carrots
- baby carrots
- pumpkin spice (or nutmeg, cinnamon, and cloves)
- apple juice
Pour carrots in a sauce pot on the stove, add enough apple just to cover the pottom of the pot (about half cup for a medium bag of carrots), add a teaspoon of pumpkin pie spice, then turn up the heat. As the juice begins to boil, sprinkle a bit of sugar on top. After the water is boiled lower the heat and simmer for 10-12 minutes, stirring occasionally.
- 32 oz. bag of frozen hash browns (diced or cubed, not shredded)
- 1 can cream of chicken soup
- 1 pint sour cream
- 8 oz. grated cheddar cheese
- two 3/4 sticks of margine
- 2-3 cups crushed corn flakes
Spread the hash browns in a 9×13 dish. Mix one of your 3/4 sticks of margarine with cheese, soup, and sour cream then spread on top of the hash browns. Melt the other 3/4 stick of margarine and add it to the crushed corn flakes then spread that on top as well. Bake at 325* for 1 hour and 15 minutes.
No Boil Lasagna
- 1 (9 ounce) box of Barilla no-boil lasagna noodles
- 3 eggs
- 32 ounces ricotta (I use low fat or skim)
- 4-5 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
- 1 pound ground beef (or 1 bound sausage) browned
- 2.5 jars red gravy (or sauce, for you non-Italians)
Preheat oven to 375*. Combine beaten eggs, ricotta cheese, parmesan and two cups of mozzarella. Separately, in a 13×9 pan spread 1 cup of sauce on the bottom. Layer 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the mixture, half the browned meat, 1 cup mozzarella, and 1.5 cups spaghetti sauce. Repeat for 2 more layers (without the 1 cup mozzarella). For top layer, 4 uncooked lasagna noodles, then remainder of mixture, then 1 cup mozzarella. Bake covered with foil for 50-60 minutes, uncover for another 10 minutes, then ;et stand 15 minutes before serving
**This is the same recipe that’s printed on the Barilla box, except with one extra egg and double the ricotta.
And for the first time this year, I’ll also be trying this Better Than Pumpkin Pie Cake. mmmm.
Also, don’t forget on Monday the 26th our Young House Love book link party starts up! Read more about it here!! 🙂