Thanksgiving Recipes

If you’re technically not the worlds best chef, it’s okay, I’ve got you girl. Here are some of my “no fail” dishes to get everyone on board with your new kitchen skills.

H E R B E D   B U T T E R 

 

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Because I’m not cooking for a large group of people, I decided to get turkey breast fillets. I’m not going to show you exactly how I made that, because I figure most people would be using a whole tukey, or at least a whole turkey breast. But when it comes to flavoring your bird, your taste buds will really get going with a some herbed butter slathered on top of it. To make it, follow bellow:

1/2 cup of room temperature butter

1 T garlic powder

1 T onion powder

1 T dried rosemary

1 T dried thyme

2 t oregano

1 t salt

1 t pepper

1 t red pepper

Smash all together and rub onto turkey.


 

B A C O N   W R A P P E D   A S P A R A G U S

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This particular dish is quite simple, but time consuming. It is also one of Scott and Aspen’s favorites. To make at home, get one buschel of medium thick asparagus and one package of bacon. I also cut all of the excess fat off the bacon and then sliced it down the middle to create smaller pieces. After that, wrap your asparagus with them and lay each one flat onto a baking sheet. Bake at 420 degrees for 20 minutes to get them nice and crispy.

 


 

P E C A N   P I E

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What is Thanksgiving without a slab of pecan pie on your dinner plate? Pecan pie happens to be both Scott and my all time favorite pie, or dessert in general. You could choose to make your own crust (which I don’t because I’m typically trying to make a million other things in the kitchen all at the same time, and have to comprimise somewhere), or you could do like me and get a frozen one. For the filling, follow the directions below:

1 cup white corn syrup

1 cup dark brown sugar

1/3 cup melted butter

1 heaping cup chopped pecans

3 eggs

dash of vanilla

pinch of salt

Mix ingredients, pour into pie shell, and bake at 350 degrees for 55 minutes to 1 hour.

 

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