With Thanksgiving fast approaching, a lot of us are looking for new ways to make a few of our traditional favorites a little more exciting. Eating the same thing, cooked the same way, over and over again each year can easily bore our taste buds. Try substituting at least one new dish this year to spice things up a bit.
Apple Pie Martini by Tablespoon: A blend of fresh apples, apple jack, and apple cider; with just a touch of cinnamon.
Autumn Apple Cider & Champagne Sangria by Kiran Tarun: Cabernet Sauvignon, apple cider, dried fruit, apples, and spice topped off with a splash of champagne.
Creamy Pumpkin Coffee by Giggles, Gobbles, & Gulps: Coffee with a bit of pumpkin puree, spice, and milk.
Hot Spiced Apple-Pear Cider by Paula Deen: Spices steeped in apple cider and pear juice or nectar.
Spiced Apple Swedish Meatballs by A Spicy Perspective: Pork sausage and ground beef in an apple butter, sour cream, and spicy honey sauce.
Caramelized Onion, Mushroom, Apple, & Gruyère Bites by Table for Two: Puffed pastry topped with caramelized onion, mushroom, apple, and Gruyère cheese.
Pumpkin Deviled Eggs by Faith, Hope, Love, & Luck: Deviled eggs with a pumpkin and mayo filling, topped with candied pecans and bacon.
Texas Cranberry Chutney by Southern Living: Crushed pineapple and whole-berry cranberry sauce infused with the flavors of brown sugar, ginger, jalapeno, and green onion. (Serve over room temperature cream cheese with crackers.)
Caramelized Onion-and-Gorgonzola Mashed Potatoes by Southern Living: Mashed Yukon gold potatoes with caramelized onions, gorgonzola cheese, and fresh rosemary.
Poblano Potato Gratin by Table for Two: Yukon gold potatoes, corn, and roasted poblanos in a creamy Monterey Jack sauce.
Shrimp Stuffed Sweet Potatoes by Bobby Deen: Sweet potatoes over-flowing with a combination of shrimp, sour cream, spinach, and cheese.
Browned Butter Mashed Potatoes by ChinDeep: Red potatoes mashed with Romano cheese and horseradish, and then drizzled with browned butter.
Cranberry Orange Quinoa Salad by Family Spice: Quinoa mixed with fresh cranberries, orange, pomegranate, mint, and mixed nuts.
Southwestern Roasted Butternut Squash by Cinnamon Spice & Everything Nice: Butternut squash roasted in a Chile powder, cumin, paprika, and red pepper coating.
Smoky Creamed Corn with Bacon & Scallions by Faith, Hope, Love, & Luck: Corn, Bacon, and Scallions in a Chipotle Chile cream sauce.
Onion & Gremolata Green Beans by Every Day with Rachel Ray: Green beans and onions sprinkled with an orange gremolata.
Stuffed Pumpkin by JJ Begonia: Sugar Pie Pumpkin filled with bacon, Gruyère, and spinach stuffing.
Prosciutto and Pear Stuffing by LaaLoosh: Multi-grain baguette mixed with fresh herbs, pears, prosciutto, and hazelnuts.
Pepperoni Stuffing by Life with Lisa: Italian bread stuffing with chopped pepperoni, garlic, onion, and celery.
Everything Bagel & Bacon Stuffing by Every Day with Rachel Ray: Bacon and onion blended with everything bagels in chicken broth.
Deena Carter’s Turkey Breast Stuffed with Creamed Collard Greens by The Chew: Skinless turkey breast halves stuffed with a collard green, goat cheese, and cream cheese filling.
Cranberry BBQ Turkey by Better Homes and Gardens: Roasted spice-rubbed turkey finished with a cranberry barbecue sauce.
Herb-Crusted Turkey Breast with Mushroom-Leek Stuffing by Whole Foods Market: Butterflied boneless turkey breast rubbed with herbs and filled with a mushroom-leek stuffing.
Smoky Paprika-Bacon Roasted Turkey by Cooking on the Weekends: Whole brined turkey rubbed in a herb infused butter, then covered in strips of bacon.
Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting by Half Baked Harvest: Chocolate bourbon cupcakes filled with a bourbon pecan pie filling and topped with a butter pecan frosting.
Apple Chai Pie by Box of Spice: Double crust apple pie with a chai spice flavor.
Clean Eating Pumpkin Ice Cream by The Gracious Pantry: Frozen blended bananas, pumpkin puree, pumpkin spice, and maple syrup.
Bruleed Pumpkin Pie by Martha Stewart: Pumpkin pie filling covered with a burnt caramel topping.
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