Thanksgiving Family Recipes

• Janie – Pumpkin Spice Muffins

  

  Janie loves this Pumpkin Spice Muffins recipe from The Pioneer Woman!

  Ingredients

  • 2 sticks Salted Butter
  • 2 cups Pumpkin Puree (not Pumpkin Pie Filling!)
  • 2 teaspoons Pumpkin Pie Spice
  • 3/4 cups Boiling Water
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 2 teaspoons Baking Soda
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Maple Extract (optional)
  • FROSTING
  • 8 ounces, weight Cream Cheese, Softened
  • 1 stick Butter, Softened
  • 1 pound Powdered Sugar, Sifted
  • Dash Of Salt
  • 1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

  Preparation

  Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
  
  In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until it’s totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
  
  In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.
  
  In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.
  
  To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
  
  Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
  
  NOTE: You may double the frosting amounts if you like a very thick layer of frosting!

• Mike Wheless – Deviled Eggs

  

  Check out Mike’s favorite Deviled Eggs recipe from The Pioneer Woman!

  Ingredients

  • 12 Large Eggs, Hard-boiled And Peeled (See Note)
  • 1/2 cup Mayonnaise
  • 2 Tablespoons Prepared Yellow Mustard
  • 1/4 teaspoon Kosher Salt

  Preparation

  Slice eggs in half lengthwise. Pop out yolks and place them in a medium-sized mixing bowl. Mash yolks with a fork and then add mayonnaise, mustard, and salt. Mix until smooth. To achieve maximum smoothness, blitz the yolk mixture a few times with an immersion blender. If you are planning to use a pastry bag and piping tip to add the yolk mixture to the egg whites, it helps to get the yolk mixture nice and smooth.

  Divide the yolk mixture evenly between the egg white halves. Garnish as desired. Serve immediately or refrigerate until ready to serve.

  Note: See the Food & Friends section of The Pioneer Woman for a method for hard-boiling eggs that yields the best results!

• Heather – Cheesecake

  

  Clara Mancini’s Cheesecake Recipe:

  Crust/Topping:
  2 cups- graham crackers (crushed)
  1 stick- margarine (melted)
  1 tsp.- cinnamon
  (Mix all ingredients together. Reserve 1/3 for topping)

  Filling:
  3 Tbsp.- flour
  Pinch of salt
  1 1/2 cups- sugar
  18 oz.- cream cheese (softened)
  3 cups- sour cream
  1 tsp.- vanilla
  6 egg (yolks and whites separated)
  3 Tbsp.- sugar

  Beat the flour, salt, sugar, cream cheese, and 1/2 (1 1/2 cups) sour cream together. Add in vanilla and egg yolks and beat until well combined. Add the rest of the sour cream and beat again until well combined. Beat separately, the egg whites and 3 Tbsp. of sugar until they come to stiff peaks. Fold that into the rest of the mixture.
  Press 2/3 of crust mixture into the bottom of a 2 piece bundt cake pan. Wrap foil around the bottom to prevent leaks. Be sure to press the crust up on the side of the pan a little to also help prevent leaks as well. Pour filling evenly into the pan. Sprinkle the remainder of the crust topping on top covering thoroughly.
  Bake 325 for 1 hour. After the 1 hour, turn off the oven but leave the cheesecake in the oven for one more hour. Remove cheesecake and cover with tin foil and refrigerate overnight before serving.

• Mad Dawg – Pumpkin Sheet Cake

  

  This is Mad Dawg’s favorite Pumpkin Sheet Cake recipe from The Pioneer Woman!

  Ingredients

  • 2 sticks Salted Butter
  • 2 cups Pumpkin Puree (not Pumpkin Pie Filling!)
  • 2 teaspoons Pumpkin Pie Spice
  • 3/4 cups Boiling Water
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 2 teaspoons Baking Soda
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Maple Extract (optional)
  • FROSTING
  • 8 ounces, weight Cream Cheese, Softened
  • 1 stick Butter, Softened
  • 1 pound Powdered Sugar, Sifted
  • Dash Of Salt
  • 1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

  Preparation

  Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.

  In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until it’s totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.

  In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.

  In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.

  To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.

  Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.

  NOTE: You may double the frosting amounts if you like a very thick layer of frosting!