Friday, June 9, 2023

Thanksgiving at the kids table

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Carrot fries

  • 2 carrots
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
Greek Yogurt Chive Dip
  • 1 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons chives
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat the oven to 425°F (220°C).
  2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
  3. Place on a baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
  4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
  5. Enjoy!

Sweet potato crunch casserole


For Topping

  • 2½ tbsp melted butter
  • 1 cup packed dark brown sugar
  • ⅓ cup flour
  • 1 cup chopped pecans

For Mashed Sweet Potatoes

  • 4 medium sweet potatoes, peeled & cubed
  • 1 cup sugar
  • ½ tsp salt
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2½ tbsp melted butter
  • ½ cup milk

For Baking

  • nonstick cooking spray or butter

Special Equipment

  • approx. 12″ x 9″ x 2″ oven-proof dish (does not have to be exact size)
  • potato masher
  1. Preheat oven to  350°
  2. Grease a baking dish with nonstick cooking spray or butter

Boil Potatoes

  1. Bring a large pot of water to a boil and add peeled and cubed sweet potatoes
  2. Boil 30 minutes, or until fork tender

Make Topping

  1. While potatoes are boiling, stir together melted butter and brown sugar in a medium bowl
  2. Add flour and chopped pecans and stir to incorporate into the butter-sugar mix and set aside

Mash Potatoes, Add Topping & Bake

  1. Drain potatoes and add into the greased baking dish
  2. Add sugar and salt directly into the potatoes and mash just to incorporate ingredients
  3. In a small bowl, mix eggs, vanilla, melted butter, and milk with a fork or whisk and add to the sweet potatoes. Mash liquids into the potatoes until mixture is well blended
  4. Spread potato mixture out evenly and sprinkle topping over the potatoes
  5. Bake uncovered 30-40 minutes, remove from oven and let cool at least 3 hours before serving to allow the topping to set
Thanksgiving at the kids table

Creamy One-Pot Turkey and Rice

Creamy One Pot Turkey and Rice

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 2 cups chicken stock
  • 1 cup milk (I used 2%)
  • 2 cups cooked turkey, chopped (or chicken)
  • 1 cup rice
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  1. In a large skillet with a lid, melt the butter over medium heat.
  2. Add the onion, garlic, and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.
  3. Add the flour, salt, pepper, thyme, and paprika and continue to cook, stirring, for 1 minute.
  4. Slowly stir in the milk and chicken broth.
  5. Add the turkey and the rice and bring to a boil over medium heat.
  6. Stir, reduce the heat to low, and cover with a lid.
  7. Simmer for 15-20 minutes or until the rice is tender.
  8. Stir in the corn and peas and heat through.

Applesauce cake with caramel sauce

Applesauce Cake with Caramel Frosting


For the applesauce cake

  • ½ cup butter, room temperature
  • 1 cup sugar
  • ½ cup dark brown sugar, lightly packed
  • 2 eggs
  • 1 ½ cups applesauce
  • 2 cups all-purpose flour
  • ¼ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 tsp salt

For the caramel frosting

  • ¼ cup butter
  • ½ cup dark brown sugar, lightly packed
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar, sifted
  • ¾ cup walnuts, toasted and chopped

For the applesauce cake

  1. Preheat the oven to 350°F.
  2. Grease a 9×9 cake pan with nonstick spray. Line with parchment and spray again. Then set aside.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3 minutes.
  4. Add the eggs one at a time, mixing in between each until incorporated.
  5. Mix in applesauce. The batter will seem very loose and curdled, but that is completely normal.
  6. Add the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Mix until just combined, 2 minutes.
  7. Remove bowl from the mixture and use a spatula to scrape the bottom of the bowl, ensuring the batter is mixed evenly.
  8. Pour into the prepared pan and bake until a toothpick or skewer inserted into the middle comes out clean, about 35-45 minutes. While the cake is cooling, make the frosting.

For the frosting

  1. In a 4-quart saucepan, combine the butter, brown sugar, and milk. Melt on medium-low heat, stirring occasionally. Continue to cook until the mixture begins to boil and boil lightly for 2 minutes. Remove from heat and cool for 10-15 minutes.
  2. Add vanilla and sugar. Whisk until smooth and thick.
  3. Once the cake is completely cool, frost the cake. Sprinkle with toasted walnuts if desired.

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