Tis the season for warm, tasty dishes! Just in time for Thanksgiving, we have a delicious appetizer, side dish and dessert to accompany your Thanksgiving meal!
- 10 slices bacon
- 1 (8-oz.) block cream cheese, softened
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lb. frozen chopped spinach, thawed and squeezed of excess liquid
- 1 cup freshly grated Parmesan
- 1 cup shredded mozzarella, divided
- 1 baguette, sliced and toasted
Step 1: Preheat oven to 350°. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
Step 2: In a large bowl, stir together cream cheese, mayonnaise, sour cream, garlic powder, and paprika and season with salt and pepper. Fold in chopped spinach, bacon, Parmesan, and 3/4 cup of mozzarella.
Step 3: Transfer dip to a baking dish and sprinkle with remaining 1/4 cup mozzarella. Bake until golden and bubbly, 25 to 30 minutes.
Step 4: Serve with crostini.
- 3/4 lb. mild ground pork sausage
- 1 medium sweet onion, diced
- 2 medium Granny Smith apples, peeled and chopped
- 1 cup sliced celery
- 2 large garlic cloves, minced
- 1 cup walnuts, toasted and coarsely chopped
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 12 cups assorted bread cubes
- 2 1/2 cups low-sodium turkey or chicken broth
- 1/4 cup melted butter
Step 1: Heat oven to 350°F. Sauté sausage and onion in a large skillet over medium heat for 6 minutes or until sausage is no longer pink. Add apples and next 2 ingredients; sauté 5 more minutes or until apples are tender. Stir in walnuts and the next 5 ingredients. Transfer to a large bowl and let cool for 10 minutes.
Step 2: Fold in bread and broth until well blended. Spoon into a well-greased 3-quart or 13- x 9-inch baking pan. Brush top generously with butter. Bake for 45 to 50 minutes or until the top is crusty and brown. Garnish, if desired.
- 3 medium overly ripe bananas, mashed (about 1 cup mashed, see notes)
- 1 cup canned pumpkin puree
- 3/4 cup melted coconut oil (see notes)
- 2/3 cup maple syrup
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese, at room temperature
- 1/4 cup cinnamon sugar
Salted Maple Butter
- 4 tablespoons salted butter at room temperature
- 2 tablespoons maple syrup
Step 1: Preheat the oven to 350°F. Grease 2 (9×5 inch) bread pans.
Step 2: In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans.
Step 3: Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top of the batter.
Step 4: Transfer to the oven and bake for 40-45 minutes, or until center is just set.
Step 5: Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.
Step 6: Remove the bread and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of maple butter (you should do this!). Enjoy!
To Replace the Banana: use an additional 3/4 cup pumpkin or unsweetened applesauce. But again, I like the bread best with bananas. You do not taste them.
To replace the Coconut Oil: use an equal amount of melted butter.
To Freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: this bread keeps well for 3-4 days at room temperature.
Which one of these delicious recipes will you add to your Thanksgiving meal?