Guest Post: Thanksgiving Recipes from Inspired2cook.com
The following is a guest post from a great little blog called Inspired2cook. Andrea has so many recipes and great ideas to pull from that I asked her to submit a couple in time for this Thursday’s feast. Happy Thanksgiving!
Hello! My name is Andrea and I’m a stay-at-home mom and author of Inspired2cook, a blog filled with recipes and cooking tips. When I’m entertaining, I try to do as much as possible ahead of time, especially during the holidays. Hopefully these recipes will inspire you to get in the kitchen and try something new. To see photos of them and find more great recipes, visit me at http://www.inspired2cook.com/
Roasted Carrots and Parsnips with Fresh Herbs
-recipe from The New Thanksgiving Table by Diane Morgan
These orange and ivory root vegetables, flecked with fresh herbs, complement turkey and are a colorful addition to the holiday table. Look for medium-sized, well-shaped parsnips that are firm. Avoid ones that are limp or spotted. Store them wrapped in paper towels inside a plastic bag in the refrigerator for up to two weeks. Serves 8 to 10.
7 medium parsnips (about 2 1/2 pounds), peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1 1/2 pounds tender carrots, peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly ground pepper
2 teaspoons kosher or sea salt
Preheat the oven to 400°F.
In a large roasting pan or 9-by-13-inch baking dish, toss the parsnips and carrots with the olive oil, dill, parsley, pepper, and salt. Roast, stirring once or twice, for about 45 minutes until the vegetables are tender when pierced with a knife and lightly caramelized in spots. Serve immediately, or cover and keep warm for up to 1 hour before serving.
Do Ahead: The roasted vegetables can be made up to 1 day in advance. Refrigerate, covered, and bring to room temperature 2 hours before reheating.
Old-Fashioned Soft Pumpkin Cookies
-recipe from verybestbaking.com
These moist, cake-like cookies are delicious, easy to make and a perfect treat for holiday gatherings. For a little more flavor, I used 1 cup of white sugar and 1/2 cup brown sugar (instead of all white sugar). I baked the first batch plain then added dried cranberries and chopped pecans to the rest of the batter. Both versions are delicious!
Makes 36 cookies.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Variations: Add 1/2 cup chopped nuts to the recipe.


